Jennie – O Turkey Recipe of the Week – Turkey Bacon BLT with Avocado

March 12, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Bacon BLT with Avocado. To make this week’s recipe you’ll be needing Hot Dog Bun, Lite Mayonnaise, JENNIE-O® Turkey Bacon, Green Leaf Lettuce, Tomatoes, and Avocados. Enjoy that BLT! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey Bacon BLT with Avocado
This Turkey Bacon BLT with Avocado recipe is easy for kids to assemble and delicious for all to enjoy. It will be your new favorite lunchtime meal!
Total Time – 30 Minutes
Serving Size – 1 serving

Ingredients
1 – hot dog bun

2 – tablespoons lite mayonnaise

2 – to 4 slices JENNIE-O® Turkey Bacon, cooked

1 – green leaf lettuce leaf

2 – tomato slices

2 – avocado slices

Directions
1) Preheat a nonstick skillet or electric griddle over medium heat (375°F.). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently.

2) Spread 1 tablespoon mayonnaise on hot dog bun.

3) Top with lettuce, turkey bacon, tomato and avocado.

Nutrition
Calories – 230
Protein – 10g
Carbohydrates – 30g
Fiber – 4g
Sugars – 9g
Fat – 7g
Cholesterol – 20mg
Sodium – 770mg
Saturated Fat – 1.5g
https://www.jennieo.com/recipes/turkey-bacon-blt-with-avocado/

Appetizer of the Week -VIETNAMESE BEEF and VEGETABLE SPRING ROLLS

September 26, 2020 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is – VIETNAMESE BEEF and VEGETABLE SPRING ROLLS. These Spring Rolls are made using Carrots, Jicama, Cilantro, Basil, Mint, Rice Paper Wrappers, and Green Leaf Lettuce. Also included is a recipe for the Dipping Sauce. The Spring Rolls are 77 calories and 9 carbs per serving! Find this recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

VIETNAMESE BEEF and VEGETABLE SPRING ROLLS

Ingredients
16 thin slices deli roast beef (about 12 ounces)
1 cup shredded carrots
1/2 cup chopped jicama
3/4 cup torn fresh cilantro
1/2 cup torn fresh basil
1/4 cup torn fresh mint
8 rice paper wrappers (8-1/2-inch diameter)
8 green leaf lettuce leaves, ribs removed

Dipping Sauce:
1/4 cup seasoned rice vinegar
2 tablespoons red jalapeno pepper jelly
1 teaspoon soy sauce

Directions

1 – Whisk dipping sauce ingredients in small microwave-safe bowl until blended. Microwave on HIGH 20 to 40 seconds or until warm; do not boil. Set aside to cool.
2 – Toss carrots and jicama with 2 tablespoons of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.
3 – Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
4 – Place 1 lettuce leaf at bottom of wrapper, leaving 1-inch border on right and left sides. Top with 2 slices roast beef, 2 tablespoons carrot mixture and 1/8 of herb mixture (about 1/4 cup). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out. Cut each spring roll diagonally in half. Serve with dipping sauce.

Recipe Yield: Makes 16 appetizers

NUTRITIONAL INFORMATION PER SERVING:
Calories: 77
Fat: 1 grams
Fiber: 0.6 grams
Sodium: 120 milligrams
Cholesterol: 19 milligrams
Protein: 7 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/vietnamese-beef-vegetable-spring-rolls

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