California Dreamin’ Turkey Burger    

December 20, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a Burger recipe to pass along for the 2nd Jennie – O Turkey Recipe, California Dreamin’ Turkey Burger. Made with JENNIE-O® Turkey Bacon and JENNIE-O® Lean Turkey Burger Patties along with Pepper Jack Cheese and Guacamole. A little California Dreamin’ from Jennie – O! You can find this recipe at the Jennie – O website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2019!    https://www.jennieo.com/

California Dreamin’ Turkey Burger

INGREDIENTS
4 slices JENNIE-O® Turkey Bacon
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 slices pepper Jack cheese
4 whole grain hamburger bun, split
4 tablespoons guacamole

DIRECTIONS
1 – Cook turkey bacon according to package directions and set aside. Cook turkey burgers according to package directions. Always cook until well done, 165°F as measured by meat thermometer. Place cheese on turkey burger during the last 5 minutes of heating to melt cheese.
2 – On bottom half of bun, spread guacamole. Place turkey burger with melted cheese on guacamole and top with turkey bacon. Add bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories380
Protein30g
Carbohydrates20g
Fiber4g
Sugars3g
Fat19g
Cholesterol105mg
Sodium590mg
Saturated Fat6g
https://www.jennieo.com/recipes/985-california-dreamin-turkey-burger

Turkey Ham and Egg on English Muffin

August 10, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another recipe off the Jennie – O Turkey website to pass along, Turkey Ham and Egg on English Muffin. Made using JENNIE-O® Turkey Ham with toppings of Tomato, Guacamole, Italian Dressing, Egg Substitute, and fresh Chives served on English Muffins. And that’s how you start your day! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Ham and Egg on English Muffin
Marinated tomato slices, fresh guacamole, lean turkey ham and toasted English muffins combine to form this amazing breakfast sandwich. Ready in less than 15 minutes.

INGREDIENTS
2 slices tomato
2 tablespoons Italian dressing
4 slices JENNIE-O® Turkey Ham
2 eggs or ½ cup egg substitute
2 tablespoons water
1 tablespoon chopped fresh chives
2 English muffins, split and toasted
⅓ cup WHOLLY GUACAMOLE® guacamole

DIRECTIONS
1) Marinate tomato slices in dressing 10 minutes.
2) Sauté turkey ham over medium heat 1 minute on each side.
3) In bowl whisk eggs, water and chives. In non-stick skillet over medium heat, cook egg mixture.
4) Spread muffin half with guacamole. Top with turkey ham, scrambled eggs, marinated tomato and remaining muffin half.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 19g
Carbohydrates 29g
Fiber 4g
Sugars 11g
Fat 20g
Cholesterol 30mg
Sodium 940mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/139-turkey-ham-and-egg-on-english-muffin

Diabetic Dish of the Week – MEXICAN-STYLE STEAK AND EGGS BREAKFAST

May 8, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a MEXICAN-STYLE STEAK AND EGGS BREAKFAST. It’s from one of my favorite recipe websites, the Diabetic Gourmet Magazine. Take a few minutes and start to go through the huge selection of Diabetic Friendly Recipes. They also have Diabetes Management Tips and Diabetes News. So be sure to check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

MEXICAN-STYLE STEAK AND EGGS BREAKFAST

Ingredients

1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces)
Salt
2 teaspoons vegetable oil
6 small flour tortillas (6-inch diameter), warmed
1-1/2 cups egg substitute
6 tablespoons reduced-fat shredded Cheddar cheese
6 tablespoons guacamole
6 tablespoons salsa
6 tablespoons reduced-fat sour cream
Directions

Heat large, heavy nonstick skillet over medium heat until hot. Season beef steak with salt, as desired. Place beef in skillet. Pan-broil 10 to 13 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream. Serve immediately.
Recipe Yield: Makes 6 servings

Nutritional Information Per Serving:

Calories: 271
Fat: 10 grams
Saturated Fat: 4 grams
Fiber: 2 grams
Sodium: 553 milligrams
Cholesterol: 45 milligrams
Protein: 24 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/?s=MEXICAN-STYLE+STEAK+AND+EGGS+BREAKFAST

Diabetic Dish of the Week – Fajita Turkey Burger

July 11, 2017 at 4:52 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a Fajita Turkey Burger. It’s made using the always delicious Jennie-O Extra Lean Ground Turkey Breast. When I make my Crock Pot 3 Bean Turkey Chili I always use this! The recipe is off the Diabetic Gourmet website, which also has an excellent magazine by the same name – Diabetic Gourmet Magazine. So be sure to check the site out for this recipe and the huge selection of Diabetic Friendly recipes they have. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Fajita Turkey Burger

Ingredients

1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
salt and freshly ground pepper, if desired
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup salsa, drained
3/4 cup cilantro, divided
2 onions, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Wholly Guacamole classic or spicy dip, if desired
Wholly Guacamole salsa, if desired
5 reduced-calorie hamburger buns, split
1/3 cup shredded reduced-fat Monterey Jack cheese

Directions

1 – In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.
2 – Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally. Always cook to well done, 165F as measured by a meat thermometer.
3 – Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.
4 – To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.
* Always cook to an internal temperature of 165F.

Nutritional Information (Per Serving)
Calories: 260
Protein: 29g
Sodium: 410 mg
Cholesterol: 60 mg
Fat: 7g
Saturated Fat: 3.5g
Dietary Fiber: 4g
Sugars: 5g
Carbohydrates: 23g
http://diabeticgourmet.com/recipes/html/1326.shtml

Jennie – O Turkey Recipe of the Week – California Dreamin’ Turkey Burger

September 9, 2016 at 4:50 AM | Posted in Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is a California Dreamin’ Turkey Burger. Made with JENNIE-O® Turkey Bacon and JENNIE-O® Lean Turkey Burger Patties along with Pepper Jack Cheese and Guacamole. A little California Dreamin’ from Jennie – O! You can find this recipe at the Jennie – O website. Make the SWITCH! https://www.jennieo.com/

 

 

California Dreamin’ Turkey Burger

INGREDIENTScalifornia-dreamin-turkey-burger

4 slices JENNIE-O® Turkey Bacon
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 slices pepper Jack cheese
4 whole grain hamburger bun, split
4 tablespoons guacamole
DIRECTIONS

1 – Cook turkey bacon according to package direstions and set aside. Cook turkey burgers according to package directions. Always cook until well done, 165°F as measured by meat thermometer. Place cheese on turkey burger during the last 5 minutes of heating to melt cheese.
2 – On bottom half of bun, spread guacamole. Place turkey burger with melted cheese on guacamole and top with turkey bacon. Add bun top.

* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories380
Protein30g
Carbohydrates20g
Fiber4g
Sugars3g
Fat19g
Cholesterol105mg
Sodium590mg
Saturated Fat6g

https://www.jennieo.com/recipes/985-california-dreamin-turkey-burger

Quick Mexican Recipes

May 12, 2016 at 4:54 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website its Quick Mexican Recipes. Lightened up Mexican recipes that include; Coctel de Camarones, Tijuana Torta, and Steak Burritos. Find them all at the EatingWell website along with all the other delicious and healthy recipes. http://www.eatingwell.com/

 

 

Quick Mexican RecipesEatingWell2

Healthier Mexican favorites ready in 30 minutes or less.
We love the zesty flavor of traditional Mexican food, but Mexican recipes can often be loaded with hidden calories, fat and sodium. Our lighter recipes for Mexican favorites, such as burritos, guacamole, huevos rancheros, fajitas, margaritas and more, are healthier Mexican meals full of fiber-rich vegetables, lean meats and spicy sauces. Whip up one of these fresh and healthy Mexican recipes and have a healthy side dish, dinner or drink ready in under 30 minutes.

 

 

Coctel de Camarones
This classic Mexican shrimp cocktail is usually served as a starter, but makes a quick, refreshing main dish on a busy night. Add some of your favorite hot sauce for extra kick. You can eat it immediately or chill it for up to 4 hours if you prefer it colder. Serve with: Warm corn tortillas or cheese quesadillas and your favorite hot sauce……

 
Steak Burritos
Here’s a burrito inspired by San Francisco’s super burritos that come packed with meat, beans, rice, cheese, guacamole and salsa. We’ve kept this home-style version a bit simpler to make and a whole lot healthier with brown rice, whole-wheat tortillas and a more reasonable serving size. We recommend wrapping it in foil—the traditional way to serve it—so you can pick the burrito up and eat it without it falling apart, peeling back the foil as you go. Serve with a cold beer and vinegar-dressed slaw……..

 
Tijuana Torta
A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it’s filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice…….

 

 

* Click the link below to get all the Quick Mexican Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_mexican_recipes

Condiment of the Week – Guacamole

February 4, 2016 at 6:11 AM | Posted in Condiment of the Week | 2 Comments
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Guacamole, avocado, lime and herbs

Guacamole, avocado, lime and herbs

Guacamole (Spanish: [wakaˈmole]; or[ɡwakaˈmole]; can informally be referred to as “guac” in North America is an avocado-based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.

 

 
Avocados were first cultivated in Central America, as early as 7,000 BC. The exact country and area of origin is still debated. From there, the avocado made its way north to Mexico, where the Aztecs turned the fruit into guacamole as early as the 1300s.

Aztecs made Guacamole dip by at least the 16th century. A Spanish-English pronunciation guide from 1900 lists guacamole as a “salad of alligator pear”.

Guacamole has pushed avocado sales in the US to 30 million pounds on two days a year: Super Bowl Sunday and Cinco de Mayo.

 

 

Homemade guacamole

Homemade guacamole

Guacamole dip is traditionally made by mashing ripe avocados and sea salt with a molcajete (mortar and pestle). Some recipes call for tomato, onion, garlic, lemon or lime juice, chili or cayenne pepper, cilantro or basil, jalapeño, and/or additional seasonings. Some recipes call for sour cream as the main ingredient. Guacamole is also a word for avocado in some areas in Latin America.

On July 2, 2013, the New York Times published a guacamole recipe that included the addition of English peas. Two years later, on July 1, 2015, the newspaper posted a link to the article on Twitter account with the caption, “Add green peas to your guacamole. Trust us.” The post sparked overwhelmingly negative feedback from their readers and followers, which prompted the media to pick-up on the story, calling the incident “Guacamolegate.”

Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction develops melanoidin pigment, turning the sauce brown. This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect.

 

 

Guacamole with tortilla chips

Guacamole with tortilla chips

As the major ingredient of guacamole is raw avocado, the nutritional value of the dish derives from avocado vitamins, minerals and fats, providing dietary fiber, several B vitamins, vitamin K, vitamin E and potassium in significant content (see Daily Value percentages in nutrient table for avocado). Avocados are a source of saturated fat, monounsaturated fat and phytosterols, such as beta-sitosterol. They also contain carotenoids, such as beta-carotene, zeaxanthin and lutein.

 
Prepared guacamoles are available in stores, often available refrigerated, frozen or in high pressure packaging which pasteurizes and extends shelf life if products are maintained at 34 to 40 degrees Fahrenheit.

 

“Meatless Monday” Recipe of the Week – Guacamole

May 11, 2015 at 4:59 AM | Posted in Meatless Monday, PBS | Leave a comment
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For this week’s “Meatless Monday” Recipe of the Week, Guacamole. From the PBS website, one of my favorite go-to recipe sites. http://www.pbs.org/food/recipes/

 

Guacamole

Yield: 6-8 servingsPBS3

Ingredients
3 Large ripe avocados peeled and pitted
2 Jalapeño chiles minced
1 large lime juiced
1 cup diced onion
1 cup Roma plump tomato diced
1/2 cup Cilantro chopped
2 Radishes cut into thin sticks (for decoration)

 
Directions
In a medium bowl mash the avocados, add and mix tomato, onion, jalapeños and cilantro ones all is well mixed add the lime juice and salt to taste and mix ones again cover well with plastic film (The plastic should be right against the guacamole not letting air between them).
Refrigerate for 1 hour for best flavor results.

 

http://www.pbs.org/food/recipes/guacamole-2/

Wild Idea Buffalo Recipe of the Week – Bison Fajitas

May 6, 2015 at 5:26 AM | Posted in Wild Idea Buffalo | Leave a comment
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Make your fajitas even better with this week’s Wild Idea Buffalo Recipe of the Week, Bison Fajitas. You’ll be using the “Ready to Cook” Wild Idea Buffalo Fajita Strips as the main ingredient. Toppings include; Avocado, sliced (or guacamole), Pico de Gallo (Salsa), Sour Cream, and Shredded Cheese. You can find this recipe along with many others and a delicios, healthy, selection of the Wild Idea Buffalo Meats. http://wildideabuffalo.com/

 

Bison Fajitas
By: Jill O’Brien

 
Bison Fajitas (serves 4 to 6)
No need to go out for this Mexican favorite, just follow one of the easy to use preparations below, with Wild Idea’s Pre-Marinated Bison Fajita Strips and you will have a healthy, delicious dinner in a jiffy! You’ll love the convenience and all will love the taste! Ole!
Seared Buffalo Fajitas
Ingredients:
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita StripsBison Fajitas
2 – tablespoons olive oil
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½ – teaspoon salt
½ – teaspoon black pepper

Accompaniment Ingredients: (as desired)
1 to 2 – tortillas per person, based on size, warmed
Avocado, sliced, or guacamole
Pico de Gallo or Salsa
Sour Cream
Shredded Cheese

Preparation:
1) In heavy, large skillet, over medium high heat, heat 1 tablespoon of the oil. Add the bison fajita strips evenly to pan. Allow them to sear for a minute before tossing or turning. Sauté for about 4 minutes.
2) Remove from pan and cover with foil.
3) Add remaining oil to the pan and add peppers, onions, and season with salt and pepper. Sauté, tossing occasionally until tender, but still vibrant in color.
4) Slid vegetables to one side of the pan and return the bison fajita strips. Reheat for one minute, tossing occasionally.
5) Serve hot out of the skillet with accompaniments.

 

Stewed Buffalo Fajitas
Ingredients:
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
1 – tablespoons olive oil
1 – 14 ounce can Mexican style, stewed tomatoes
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½ – teaspoon salt
½ – teaspoon black pepper

Wild Idea

Preparation:
1) In a crockpot on high heat, heat the oil. Add the bison fajita strips to the crockpot and allow too brown slightly.
2) Add stewed tomatoes to the crockpot and cover, bringing to full heat. Reduce heat to medium low and allow bison fajita strips to stew for about 45 minutes.
3) Add peppers, onions to the crockpot and stir into the stewed bison fajitas. Season with salt and pepper. Cover and stew until vegetables are tender, but still vibrant in color.
4) Serve hot out of the crockpot with accompaniments.

 

 

http://wildideabuffalo.com/2015/bison-fajitas/

Cajun Shrimp Guacamole

March 18, 2014 at 8:13 AM | Posted in seafood, shrimp | Leave a comment
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Came across on several sites, and it was one of those that looked and sounded too good not to pass along. I’ll be making a version of it sometime soon!

 
Cajun Shrimp Guacamole

 

A guacamole with the flavors of New Orleans. Fresh shrimp, Creole seasoning and red peppers for a bite!
Yield: serves 4

 
Ingredients

3 tsp Creole seasoning, plus a pinch more
1/2 lb small shrimp, peeled and de-veined
1/2 red bell pepper, finely chopped
1/2 small yellow onion, finely chopped
3 Hass avocados
1 Lime, juiced
sea salt and pepper to taste

 
Instructions

Sprinkle the Creole seasoning over the cleaned shrimp. Add 1 tbsp of butter in a medium skillet over medium high heat. Once hot, add the shrimp and saute for a few minutes on each side until pink. Remove from the pan and set aside.
In a large bowl, combine the bell pepper, onion, avocado, lime juice, salt and pepper. Mash together with a fork. Fold in the Creole shrimp right before serving and sprinkle with another pinch of Creole seasoning.

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