Jennie – O Turkey Recipe of the Week -Turkey Burger Spring Roll

February 7, 2020 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 Burger Spring Roll. Made using JENNIE-O® Extra Lean Ground Turkey Breast, Green Onion, Oyster Sauce, Ginger, Rice Wrappers, Bao Buns, Hoisin Sauce, and Sesame Seeds. It’s a Ground Turkey Spring Roll served on Bao Bun along with a Cucumber Salad (recipe included). 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 2020! https://www.jennieo.com/

Turkey Burger Spring Roll
Featuring a homemade ground-turkey-filled spring roll on a bao bun, this nontraditional take on the turkey burger comes from chef Chris Cheung—award-winning restaurateur from New York City’s Chinatown and chef/owner of East Wind Snack Shop in Soho.

INGREDIENTS
½ (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon chopped green onion
1 tablespoon oyster sauce
1½ teaspoons chopped ginger
salt and pepper, if desired
4 rice wrappers
vegetable oil for frying
4 bao, split and toasted
hoisin sauce
cucumber salad (recipe follows)
sesame seeds

DIRECTIONS
1) In bowl, combine ground turkey, green onion, oyster sauce, ginger and salt and pepper, if desired.
2) Fill large bowl with warm water. Dip 1 wrapper into the water for 10 seconds to soften. Lay wrapper flat. Place ¼ turkey mixture in center of each wrapper. Tightly roll the wrapper, beginning at one end. Repeat with remaining ingredients.
3) Heat oil in large saucepan to 350°F. Fry spring rolls 2 to 3 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from oil and place on rack to drain.
4) Slice each spring roll. Place in bao. Top with hoisin sauce, cucumber salad and sesame seeds, if desired.
5) Cucumber salad: In bowl, combine 1 cup thinly sliced cucumber, ¼ cup julienned carrot and 1 tablespoon julienned red bell pepper. Toss with 2 tablespoon rice vinegar.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 18g
Carbohydrates 29g
Fiber 3g
Sugars 4g
Fat 2g
Cholesterol 30mg
Sodium 370mg
Saturated Fat 0g
https://www.jennieo.com/recipes/1310-turkey-burger-spring-roll

Moo Shu Turkey Wraps

June 21, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For today’s 2nd Jennie – O Turkey recipe its a recipe for Moo Shu Turkey Wraps. This one uses JENNIE-O® Lean Ground Turkey along with shiitake mushrooms, garlic, gingerroot, bell peppers, coleslaw mix, hoisin sauce, sweet and sour sauce, and tortillas. Asian Wraps made healthier! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Moo Shu Turkey Wraps
These fun, easy-to-make Asian wraps are packed with crunchy veggies and lean ground turkey. This recipe features stir-fried shiitake mushrooms, garlic and ginger root for bold flavors.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
8 ounces shiitake mushrooms, stems discarded and caps sliced
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1 red or yellow bell pepper, cut into short, thin strips
2 cups coleslaw mix (shredded cabbage and carrots) or sliced napa cabbage
½ cup hoisin sauce
⅓ cup plum sauce or sweet-and-sour sauce
6 tortillas, warmed

DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, garlic and gingerroot; stir-fry 2 minutes. Add bell pepper and cook 10 minutes, stirring occasionally. Add coleslaw mix and hoisin sauce; stir-fry 3 minutes.
3) Spread plum sauce evenly over each warm tortilla; top with turkey mixture. Fold bottom of tortilla up over filling and fold sides in and roll up.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 19g
Carbohydrates 42g
Fiber 9g
Sugars 9g
Fat 9g
Cholesterol 55mg
Sodium 690mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/200-moo-shu-turkey-wraps

Diabetic Dish of the Week – BOLD THAI BURGER

March 6, 2018 at 6:02 AM | Posted in 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 BOLD THAI BURGER. Made with 96% lean Ground Beef and combined with green onion, ground ginger and hot sauce. Then the Burger is topped with a sauce that combines combine peanut butter, hoisin sauce, and lime juice. That’s what makes it a BOLD THAI BURGER! Its only 273 calories and 23 net carbs per serving.The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet Magazine website you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes News and Diabetes Management Tips, so check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BOLD THAI BURGER
Ingredients

1 pound 96% lean Ground Beef
1 cup shredded Napa cabbage
2 tablespoons fresh lime juice, divided
1/2 cup chopped green onions
1 teaspoon ground ginger
1 teaspoon hot chili sauce
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
Salt and pepper
4 whole wheat or white hamburger buns, split

Directions

1 – Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
2 – Combine Ground Beef, green onion, ground ginger and hot sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3 – Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Season with salt and pepper, as desired.
4 – Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
5 – Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.
NOTES:
A unique hamburger topped with the flavors of Thailand, including peanut butter, lime juice and hoisin sauce.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 273
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 4.5 grams
Sodium: 416 milligrams
Cholesterol: 65 milligrams
Protein: 27 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/bold-thai-burger

Soup Special of the Day!……..Turkey and Shrimp Dumpling Soup

June 25, 2017 at 5:30 AM | Posted in Eating Well, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey and Shrimp Dumpling Soup. Made with JENNIE-O® Lean Ground Turkey along with shrimp, cilantro and garlic dumplings all in a savory hoisin and lemongrass broth. Plus its only 190 calories and 10 net carbs! You can find this recipe along with all the other healthy and delicious recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey and Shrimp Dumpling Soup

Warm up with this irresistible, low fat soup. Featuring ground turkey, shrimp, cilantro and garlic dumplings simmered in a savory hoisin and lemongrass broth.

INGREDIENTS

DUMPLINGS
½ (16-ounce) package JENNIE-O® Lean Ground Turkey
10 ounces medium raw shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro
2 tablespoons hoisin sauce
2 garlic cloves, minced
¼ cup egg substitute or 1 egg
½ teaspoon freshly ground pepper
BROTH
2 quarts low-sodium chicken broth
2 lemongrass stalks, white and tender green part only
2 tablespoons hoisin sauce
⅓ cup finely chopped green onion

DIRECTIONS

1) To make dumplings, put turkey, shrimp, cilantro, 2 tablespoons hoisin sauce, garlic, egg and pepper in food processor bowl and process until finely chopped; set aside.
2) To make broth, combine broth, lemongrass and 2 tablespoons hoisin sauce in saucepan. Bring to boil. Reduce heat to medium-low. Simmer, covered, 10 minutes. Remove lemongrass.
3) Drop turkey mixture into broth mixture. Cook 8 to 10 minutes or until dumplings are thoroughly cooked. Always cook turkey to well done, 165°F as measured by a meat thermometer. Stir in green onions.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 190
Protein 25g
Carbohydrates 11g
Fiber 1g
Sugars 4g
Fat 6g
Cholesterol 100mg
Sodium 390mg
Saturated Fat 1.5g

https://www.jennieo.com/recipes/593-turkey-and-shrimp-dumpling-soup

Soup Special of the Day! – Turkey and Shrimp Dumpling Soup

November 13, 2016 at 6:00 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey and Shrimp Dumpling Soup. It comes from the Jennie – O website, one of my favorites! Made using JENNIE-O® Lean Ground Turkey along with shrimp, cilantro and garlic dumplings all in a savory hoisin and lemongrass broth. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O site (https://www.jennieo.com/). Make the SWITCH!

 

 

Turkey and Shrimp Dumpling Soup

Warm up with this irresistible, low fat soup. Featuring ground turkey, shrimp, cilantro and garlic dumplings simmered in a savory hoisin and lemongrass broth.

INGREDIENTSturkey-and-shrimp-dumpling-soup

DUMPLINGS
½ (16-ounce) package JENNIE-O® Lean Ground Turkey
10 ounces medium raw shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro
2 tablespoons hoisin sauce
2 garlic cloves, minced
¼ cup egg substitute or 1 egg
½ teaspoon freshly ground pepper
BROTH
2 quarts low-sodium chicken broth
2 lemongrass stalks, white and tender green part only
2 tablespoons hoisin sauce
⅓ cup finely chopped green onion
DIRECTIONS

1) To make dumplings, put turkey, shrimp, cilantro, 2 tablespoons hoisin sauce, garlic, egg and pepper in food processor bowl and process until finely chopped; set aside.
2) To make broth, combine broth, lemongrass and 2 tablespoons hoisin sauce in saucepan. Bring to boil. Reduce heat to medium-low. Simmer, covered, 10 minutes. Remove lemongrass.
3) Drop turkey mixture into broth mixture. Cook 8 to 10 minutes or until dumplings are thoroughly cooked. Always cook turkey to well done, 165°F as measured by a meat thermometer. Stir in green onions.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories190
Protein25g
Carbohydrates11g
Fiber1g
Sugars4g
Fat6g
Cholesterol100mg
Sodium390mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/593-turkey-and-shrimp-dumpling-soup

The Sunday Pizza – Thai Turkey Pizza

November 1, 2015 at 6:04 AM | Posted in Jennie-O Turkey Products, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is a Thai Turkey Pizza. This one comes from the Jennie – O Turkey website. It’s made with JENNIE-O® Extra Lean Turkey Breast Cutlets along with gingerroot, red bell pepper, hoisin sauce, spices, and peanuts. Have a slice of Thai with this week’s recipe! You can find this recipe along with many other healthy and delicious recipes on the Jennie – O website, enjoy! http://www.jennieo.com/

 

 

Thai Turkey Pizza

Ingredients
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast CutletsThai Turkey Pizza
2 teaspoons minced gingerroot
2 teaspoons minced garlic
¼ teaspoon crushed red pepper
⅓ cup thinly sliced red bell pepper
¼ cup hoisin sauce
1 (12-inch) pre-baked pizza crust
⅓ cup thinly sliced green onions
½ teaspoon lime zest
⅓ cup coarsely chopped roasted peanuts
2 tablespoons chopped fresh cilantro or basil

 
Directions
1 – Heat oven to 450ºF. Cook cutlets as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut turkey into 1-inch strips. In medium bowl, combine turkey with ginger, garlic, red pepper and bell pepper. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add turkey mixture; stir-fry 3 minutes. Add hoisin sauce; stir-fry 2 minutes.

2 – Place pizza crust on baking sheet. Arranbe turkey mixture evenly over pizza crust; sprinkle with green onions and zest. Bake 8 to 10 minutes or until crust is golden brown. Sprinkle with roasted peanuts and fresh cilantro. Cut into wedges.
* Always cook to an internal temperature of 165°F.

 

Nutritional InformationJennie O Make the Switch
Calories 290 Fat 10g
Protein 25g Cholesterol 35mg
Carbohydrates 25g Sodium 360mg
Saturated Fat 1.5g

http://www.jennieo.com/recipes/197-Thai-Turkey-Pizza

Hoisin Orange Pork with Asian Vegetables

April 9, 2015 at 5:26 AM | Posted in CooksRecipes, Pork | Leave a comment
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Fire that skillet up for the Hoisin Orange Pork with Asian Vegetables! From the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

Hoisin Orange Pork with Asian VegetablesCooksrecipes 2
Recipe Ingredients:

3/4 pound boneless pork chops, trimmed of fat, cut into very thin strips
1 tablespoon reduced-sodium soy sauce
3 tablespoons unsalted, dry roasted peanuts, toasted and finely chopped
2 medium carrots, thinly sliced diagonally
2 cups small broccoli florets
1 medium onion, cut into 1/4-inch wedges
1/4 cup water
1 tablespoon, plus 1 teaspoon canola oil – divided use

Sauce:
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
1 tablespoon granulated sugar
2 teaspoons orange zest
1/4 teaspoon dried red pepper flakes

 

Cooking Directions:

* Place pork strips on a dinner plate, spoon 1 tablespoon soy sauce over all, and toss to coat well. Let stand 15 minutes in the refrigerator.
* Meanwhile, heat a large nonstick skillet over medium-high heat. Add nuts and cook 2 to 3 minutes or until they begin to brown, stirring frequently. Place on a separate plate and set aside.
* Place carrots, broccoli, onion, and water in a microwave-safe shallow pan, such as a glass pie pan, cover, and microwave on high power 2 minutes or until vegetables are just tender-crisp. Drain in a colander, shaking off any excess liquid.
For Sauce: Combine ingredients in a small bowl; set aside.
*Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat lightly, add pork, and cook 3 minutes or until lightly pink in the center and juices run clear, using two utensils to toss easily. Set aside on a separate plate.
* Heat remaining 1 tablespoon canola oil, add vegetables, and cook 4 minutes or until tender-crisp and beginning to lightly brown on the edges. Place vegetables on a serving platter.
* Add pork and any accumulated juices to skillet, cook 30 seconds to heat thoroughly, and place on top of vegetables on serving platter.
* Add sauce to skillet and cook 20 to 30 seconds to heat, stirring constantly, until reduced slightly. Spoon over pork and sprinkle with nuts. Serve immediately for peak flavors and texture.
Makes 8 servings.

 

 

Nutritional Information Per Serving (1/8 of recipe; 1 1/4 cups): Calories: 275; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 45mg; Total Carbs: 17g; Fiber: 3g; Protein: 20g; Sodium: 370mg.
http://www.cooksrecipes.com/pork/hoisin_orange_pork_with_asian_vegetables_recipe.html

Chinese Country-Style Pork Ribs w/ Diced New Potatoes, Buttered Corn, and…

May 9, 2012 at 5:07 PM | Posted in baking, diabetes, diabetes friendly, grilling, potatoes, ribs, vegetables | 3 Comments
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Today’s Menu: Chinese Country-Style Pork Ribs w/ Diced New Potatoes, Buttered Corn, and Whole Grain Bread

Tried a new recipe for dinner tonight, Chinese Country-Style Pork Ribs. I saw the recipe in an issue of Taste of Home and it sounded delicious! I’ll leave the original recipe and Taste of Home recipe link at the end of the post. I made one addition and changed one thing from the original recipe. I also added 2 teaspoons of Chinese 5 Spice to the seasoning and I baked the ribs instead of putting them in the microwave before grilling them. I purchased the ribs from our local Kroger. I seasoned the ribs with Sea Salt, Onion Powder, and Chinese 5 Spice and I then baked the ribs for 40 minutes at 400 degrees, turning once. Meanwhile, in a small saucepan, I combined 1/2 cup chili sauce, 1/4 cup hoisin sauce, 2 tablespoons honey, and 1/8 teaspoon cayenne pepper bringing it to a boil. Reduced the heat and simmered uncovered, for 5-8 minutes until it was slightly thickened, stirring occasionally.

Moisten a paper towel with Pam Grill Spray; using long-handled tongs, lightly coat the grill rack. Grilled the ribs,  covered, over

Hot off the grill!

medium heat for 4-5 minutes on each side, basting with sauce and turning occasionally. These came out fantastic! Tender and just bursting with flavor! Excellent recipe and the sauce is incredible.

For sides we had Margaret Holmes Buttered Corn, Boiled Diced New Potatoes, and Healthy Life Whole Grain Bread. For dessert later a Smart One’s Fudge Brownie Chocolate Sundae.

Chinese Country-Style Pork Ribs

8 Servings

Ingredients

4 pounds bone-in country-style pork ribs (1-1/2-in. thick)
1/2 cup water
1 tablespoon Liquid Smoke, optional
1/2 teaspoon onion powder
1/2 cup chili sauce
1/4 cup hoisin sauce
2 tablespoons honey
1/8 teaspoon cayenne pepper

Directions

*Place the ribs, water, Liquid smoke if desired and onion powder in a
3-qt. microwave-safe dish. Cover and microwave on high for 15-20
minutes or until meat is tender.
*Meanwhile, in a small saucepan, combine the remaining ingredients.
Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or
until slightly thickened, stirring occasionally.
*Drain ribs. Moisten a paper towel with cooking oil; using
long-handled tongs, lightly coat the grill rack. Grill ribs,
covered, over medium heat for 4-5 minutes on each side or until
browned, basting with sauce and turning occasionally. Yield: 8
servings.

Nutrition Facts: 1 serving equals 284 calories, 14 g fat (5 g saturated fat), 87 mg cholesterol, 423 mg sodium, 12 g carbohydrate, trace fiber, 26 g protein.

http://www.tasteofhome.com/Recipes/Chinese-Country-Style-Pork-Ribs

Pho – Vietnamese

November 3, 2011 at 12:06 PM | Posted in Food, soup | Leave a comment
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Phở is rice noodle soup. The Saigon-style is shown.

Pho is a Vietnamese noodle soup, usually served with beef (phởbò) or chicken (phở gà). The soup includes noodles made from rice

and is often served with Vietnamese basil, mint leaves, lime, and bean sprouts that are added to the soup by the person who is dining. The dish is associated with the city of Hanoi, where the first pho restaurant opened in the 1920s.

Pho Vietnamese beef and rice noodle soup

Ingredients

3 lbs oxtails
2 gallons water
4 inches ginger
2 onions
1/2 cup nuoc nam ( fish sauce)
10 whole star anise
5 whole cloves
1 cinnamon sticks ( “1-4 inch”)
1/2 teaspoon fennel seeds
2 tablespoons salt
4 bay leaves
1 lb rice noodles ( preferably “1/4 inch”)
1 bunch scallions, sliced
1 bunch cilantro
1 bunch basil leaves
1 bunch mint leaves
1 thinly sliced onions
4 cups bean sprouts
2 limes, cut into wedges
1 lb filet mignon or 1 lb top sirloin steaks, sliced very thinly
hoisin sauce
sriracha sauce ( hot chile sauce)

Directions

Place the oxtails in a large stockpot and add the water.
Bring the water to a full boil, then reduce heat and bring water to a simmer.
Scrape any scum off the top of the water and discard.
Cut the onion in half and peel off the outer portion.
Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.
Turn over halfway through.
Allow to cool.
Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.
Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.
Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.
Remove the spice pack, onions, ginger, and bay leaves and discard.
Remove the oxtails and set them aside.
When cool enough to handle, remove the meat and trim of any remaining fat.
Set the meat aside and return the bones to the broth.
Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.
You may adjust the salt, but you don’t want it too salty.
Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.
While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.
After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don’t let them get mushy.
It should only take a couple minutes.
Rinse the noodles in cold water if not serving immediately.
When ready to eat (you can do this earlier, like when you’re boiling the water for the noodles) return the broth to a rolling boil.
Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them.
Ladle the boiling broth over the noodles and beef, making sure to cover the meat.
Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste.

http://www.food.com/recipe/vietnamese-beef-and-rice-noodle-soup-pho-28814

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