“Meatless Monday” Recipe of the Week – Chile and Cheese Enchilada Stack

March 20, 2017 at 6:26 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Chile and Cheese Enchilada Stack. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Chile and Cheese Enchilada Stack

This simple recipe layers typical enchilada ingredients for an easy entrée with the same great flavor. The stack is cut into wedges and may be served with sour cream and warm refried beans.

Recipe Ingredients:

2 (10-ounce) cans enchilada sauce – divided use
3 cups shredded Monterey Jack or cheddar cheese – divided use
1 (7-ounce) can diced green chiles
12 (6-inch) corn tortillas, warmed

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Pour 1/4 cup enchilada sauce onto bottom of 9-inch pie plate.
2 – Combine 2 3/4 cups cheese, 1 3/4 cups enchilada sauce and chiles in medium bowl. Place one tortilla in prepared pie plate. Spread about 1/3 cup cheese mixture on tortilla; top with second tortilla. Repeat layers until all tortillas have been stacked, finishing with a tortilla on top. Spread remaining enchilada sauce over stack; sprinkle with remaining cheese.
3 – Bake for 40 to 45 minutes or until cheese is melted. Cut into wedges; serve with sour cream, if desired.
Makes 6 servings.
http://www.cooksrecipes.com/mless/chile_and_cheese_enchilada_stack_recipe.html

Soup Special of the Day!……Turkey Taco Chili

January 29, 2017 at 6:37 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Soup Special of the Day is Turkey Taco Chili. Going with a Chili for this week’s Special, Turkey Taco Chili. Made with JENNIE-O® Lean Ground Turkey along with Tomatoes, Black Beans, Pinto Beans, Green Chilies, and more! A Corn Muffin or Cornbread would go perfect with this. You can find this recipe at Jennie – O website along with all the other Delicious and Healthy Recipes! Enjoy and Make the Switch in 2017! https://www.jennieo.com/

 

 

turkey-taco-chili

What happens when you bring two favorites—chili and tacos—together? Taste for yourself. This simple and hearty chili recipe will have your kids running to the table. Make it a new go-to weeknight dinner recipe.

 

 

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ small yellow onion, chopped
1 tablespoon minced garlic
1 (1-ounce) low-sodium taco seasoning
1 (1-ounce) package ranch salad dressing and seasoning mix
4 cups water or low-sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) pinto beans, drained and rinsed
1 (14-ounce) can corn kernels, drained
corn muffins, if desired
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, garlic, taco seasoning and ranch dressing; stir. Add water, tomatoes, beans and corn. Heat 20 to 30 minutes or until hot.
2) Serve with corn muffins, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories360
Protein26g
Carbohydrates48g
Fiber12g
Sugars5g
Fat8g
Cholesterol55mg
Sodium690mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/820-turkey-taco-chili

Jennie – O Recipe of the Week – Chile Rellenos Casserole

December 2, 2016 at 5:50 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is a Chile Rellenos Casserole. Start the Christmas Season of right with this week’s recipe, Chile Rellenos Casserole. Made with JENNIE-O® Lean Hot Italian Turkey Sausage along with Cheddar Cheese, Diced Tomatoes, and Green Chilies. Ho, Ho, Ho, Everyone will love this one! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! http://www.jennieo.com/

 

 

Chile Rellenos Casserole

INGREDIENTSchile-rellenos-casserole

6 Anaheim green chilies
6 ounces JENNIE-O® Lean Hot Italian Turkey Sausage
1 cup shredded sharp Cheddar cheese
2 eggs or ½ cup egg substitute
¾ cup milk
⅔ cup flour
½ teaspoon salt
1 (10-ounce) can diced tomatoes and green chilies
2 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
½ teaspoon dried oregano leaves
¼ teaspoon coarsely ground pepper
chopped fresh cilantro
sour cream

 
DIRECTIONS

1) Heat oven to 400°F. Line baking sheet with foil. Place chilies on baking sheet. Broil 6 inches from heat source 10 minutes or until chilies are blackened and blistered, turning frequently. Place blackened chilies in bowl and seal with plastic wrap. Let stand 15 minutes. Remove outer skin.
2) Cook turkey sausage links as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into bite size pieces.
3) Cut slit in each chili lengthwise down one side. Fill each chili with sausage and cheese. Place cut-side-down in greased 8x8x2-inch baking dish.
4) In large bowl, beat together eggs, milk, flour and salt. Pour egg mixture over chilies. Bake 25 to 30 minutes or until golden brown.
5) In small saucepan, combine diced tomatoes and green chilies, cilantro, garlic, oregano and pepper. Bring to a boil. Cook 5 minutes, stirring occasionally. Spoon sauce over chilies. Serve with chopped fresh cilantro and sour cream.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories230
Protein15g
Carbohydrates20g
Fiber2g
Sugars6g
Fat10g
Cholesterol40mg
Sodium610mg
Saturated Fat5g
http://www.jennieo.com/recipes/926-chile-rellenos-casserole

Jennie – O Turkey Recipe of the Week – Turkey and Spinach Chile Relleno with Fresh Tomato Sauce

August 12, 2016 at 5:06 AM | Posted in Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is Turkey and Spinach Chile Relleno with Fresh Tomato Sauce. It’s made with the JENNIE-O® Lean Ground Turkey and a whole garden of Vegetables and Spices. It all comes stuffed in a Grilled Poblano Peppers. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O website! https://www.jennieo.com/

 

 

Turkey and Spinach Chile Relleno with Fresh Tomato Sauce

Grilled Poblano peppers stuffed with seasoned ground turkey and baked with a fresh homemade tomato sauce. Just an epic, easy-to-follow Mexican weeknight dinner recipe that’s under 500 calories per serving!

INGREDIENTS

TOMATO SAUCE
3 cups cherry tomatoes
2 (4-ounce) cans diced green chiliesTurkey and Spinach Chile Relleno with Fresh Tomato Sauce
1 medium white onion, chopped
1 red pepper, chopped
6 cloves garlic, minced
2 tablespoons flax seeds, if desired
juice of 1 lime
¼ cup fresh cilantro
CHILE RELLENO
8 medium sized poblano peppers
olive oil cooking spray
2 teaspoons extra virgin olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon kosher salt
½ teaspoon cayenne
2 cups fresh spinach, chopped
1 cup low-fat shredded mozzarella cheese
1 cup gluten free breadcrumbs
½ cup fresh cilantro, for garnish

 
DIRECTIONS

1) Tomato Sauce
2) In a food processor, combine cherry tomatoes, green chilies, onion, red pepper, garlic cloves, flaxseed, if desired, lime juice and cilantro. Blend mixture until a chunky sauce forms.
3) POBLANO PEPPERS
4) Move top shelf to under the broiler. Heat oven to broil. Line baking sheet with foil. Place poblano peppers on baking sheet. Cook under high heat until peppers are blackened. Watch carefully. Once one side is burned, turn it over so other side can cook. All side of pepper should be evenly blackened. Place in large bowl and cover bowl tightly with plastic. Reduce oven temperature to 375°F.
5) TURKEY SPINACH FILLING
6) In large Dutch oven or heavy bottomed deep skillet on medium heat, add extra virgin olive oil and ground turkey, breaking it apart with wooden spoon. Add oregano, pepper, garlic powder, cumin, kosher salt and cayenne. Continue to break apart turkey so it is evenly coated with spices. Cook turkey to well-done 14 to 16 minutes or until 165°F as measured by a meat thermometer. Add spinach to turkey mixture. Stir well. Cook 1 to 2 minutes or until spinach is wilted. Add 1 cup tomato sauce to the mixture. Set aside.
7) STUFF PEPPERS
8) Spray 9 x 13-inch baking dish with olive oil spray.Carefully peel skins off the reserved poblanos. It is ok if a little of the charred skin remains, as it will add flavor, but try to get as much skin off as possible. Carefully slice the tops off the peppers and remove seeds. Be delicate in this process so as to ensure that you can keep the shape of the chile intact.Carefully stuff each pepper with a few spoonfuls of turkey and tomato sauce mixture. Lay stuffed peppers side-by-side in baking dish.
9) BAKE PEPPERS
10) Spoon remaining tomato sauce evenly over peppers and sprinkle top with mozzarella cheese. Spray a large piece of foil with olive oil spray and cover baking dish tightly. Bake peppers 20 minutes. Remove foil and top peppers with breadcrumbs. Leave chiles uncovered and bake 5 minutes or until top is browned. Serve with fresh cilantro, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories450
Protein39g
Carbohydrates40g
Fiber13g
Sugars5g
Fat16g
Cholesterol85mg
Sodium920mg
Saturated Fat3.5g

https://www.jennieo.com/recipes/867-turkey-and-spinach-chile-relleno-with-fresh-tomato-sauce

Saturday’s Chili – Baked Chili

December 26, 2015 at 5:52 AM | Posted in CooksRecipes, Saturday's Chili | 2 Comments
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This week’s Saturday’s Chili is Baked Chili. It’s from one of my favorite recipe sites, CooksRecipes (http://www.cooksrecipes.com/index.html). It’s Slow cooked Beef in a Tomato Base with Bell Peppers, Onions, Red Chili Peppers, and a load of great Spices! And Baked, I would have never thought of baking it. You can find this recipe at the CooksRecipes website, Enjoy!

 

 

Baked Chili

Tender pieces of beef slow-cooked in a rich tomato base enhanced with whole cloves and spiked with crushed red chile peppers. Serve over rice or with lots of crusty bread to soak up the sauce. Even better the next day.

Recipe Ingredients:

2 pounds beef stew meat Cooksrecipes 2
1 tablespoon vegetable oil
2 pounds onions, chopped
2 green bell peppers, seeded and chopped
2 (14.5-ounce) cans diced tomatoes with green chiles
3 cups seeded and chopped tomatoes
4 dried whole red chile peppers, crushed
2 bay leaves
3 whole cloves
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika

Cooking Directions:

1 – Preheat oven to 300°F (150°C).
2 – In a large oven-safe pan, brown stew meat in vegetable oil over medium-high heat, about 4 minutes.
3 – Add onion and green bell pepper and sauté until tender, about 3 minutes.
4 – Stir in canned tomatoes, fresh tomatoes, chile peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well.
5 – Cover and bake for 2 hours, or until the beef is tender. Remove bay leaf prior to serving.
6 – Serve hot.
Makes 8 servings.
http://www.cooksrecipes.com/soup/baked_chili_recipe.html

The Sunday Pizza – Southwest Meat and Chili Pizza

September 20, 2015 at 5:30 AM | Posted in CooksRecipes, Sunday Pizza | 1 Comment
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For this week’s Sunday Pizza it’s a Southwest Meat and Chili Pizza. Made with Ground Beef and spiced up with Salsa, Green Chilies, and Red Onion! A classic from the CooksRecipes website. Which is loaded with all kinds of delicious recipes! http://www.cooksrecipes.com/index.html

 
Southwest Meat and Chili Pizza

Recipe Ingredients:Cooksrecipes 2

1 pound lean ground beef
Salt, to taste
1 (16-ounce) package pre-baked thick pizza crust (12-inches)
1 1/4 cups prepared thick and chunky salsa
1 1/2 cups (6 ounces) shredded Mexican cheese blend or shredded cheddar cheese
1 (4-ounce) can diced green chilies, well drained
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 tablespoons chopped fresh cilantro

 

Cooking Directions:

Preheat oven to 450°F (230°C).
In large nonstick skillet, brown ground meat over medium heat or until outside surface is no longer pink, breaking up into small crumbles. Season with salt.
Place pizza crust on baking sheet. Spread salsa over crust; sprinkle with half of cheese. Top with meat, chilies, tomatoes, onion and remaining cheese.
Bake 11 to 13 minutes or until toppings are hot and cheese is melted. Sprinkle with cilantro.
Cut into 8 wedges and serve immediately.
Makes 4 servings.

http://www.cooksrecipes.com/pizza_recipes/southwest_meat_and_chili_pizza_recipe.html

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