Stuffed Rio Grande Turkey Popper

April 22, 2022 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a second recipe from the Jennie – O Turkey website, a Stuffed Rio Grande Turkey Popper. This is a giant Burger made with JENNIE-O® Extra Lean Ground Turkey Breast and stuffed with Jalapeños, JENNIE-O® Turkey Bacon, and melted shredded Monterey Jack Cheese. This Burger is so big it serves 6 people! It’s 150 calories and 5 net carbs. 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 2022! https://www.jennieo.com/

Stuffed Rio Grande Turkey Popper
You’ve never seen anything like this before: it’s a giant burger stuffed with jalapeños, crisp bacon and melted cheese that serves six. Perfect for a party or as a creative weeknight dinner.
Total Time – 1 Hour
Serving Size – 6 Servings

INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup quick cooking oats
¼ cup egg substitute or 1 egg
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 tablespoon dried onion
½ teaspoon garlic powder
⅛ teaspoon salt
1 (4-ounce) can sliced jalapeño peppers, drained
½ cup shredded Monterey jack cheese
4 slices JENNIE-O® Turkey Bacon, cooked and cut into ¼- pieces
2 teaspoons olive oil
sour cream and salsa, if desired

DIRECTIONS
1) In bowl, combine ground turkey, oats, egg, chili powder, cumin, cayenne pepper, onion, garlic powder and salt. Divide turkey mixture in half. On 2 (11 x 11-inch) pieces wax paper or parchment paper, shape each half into an 8-inch round patty.
2) Arrange half jalapeño peppers in a spoke pattern over one formed patty. Top with cheese and bacon leaving a ½-inch border around the outside edges. Lay remaining sliced jalapeño peppers in spoke pattern over cheese. Carefully place remaining patty on top of pepper slices. Remove waxed paper. Press turkey layers together around edges to seal.
3) In large skillet over medium heat, add oil and large patty. Cover. Cook 35 minutes, turning 2 or 3 times and until internal temperature reaches 165°F as measured by a meat thermometer. Always cook to well-done.
4) Cut burger into 6 pie-shaped wedges. Serve with sour cream and salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 150
Protein 21g
Carbohydrates 6g
Fiber 1g
Sugars 1g
Fat 5g
Cholesterol 45mg
Sodium 530mg
Saturated Fat 1g
https://www.jennieo.com/recipes/stuffed-rio-grande-turkey-popper/

Appetizer of the Week -Hot Bean and Corn Salsa

November 6, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Hot Bean and Corn Salsa. To make this week’s recipe you’ll be needing Lime, Garlic, Salt, Pepper, Black Beans, Pinto Beans, No Salt Added White Corn, Chopped Green Chilies, Jalapeños, Tomatoes, Cilantro, and Avocados. There’s 120 calories and 11 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Hot Bean and Corn Salsa
If you’re at a loss for what to serve for the start of football season, you’ll want to try our recipe for hot bean and corn salsa. With its combination of green chilies and fresh jalapeños, this side will be sure to spice up game day!

Ingredients
Preparation time: 30 minutes
Chilling time: At least 1 hour

1/3 cup fresh-squeezed lime juice (the juice of approximately 3–4 small limes; do not use lime juice concentrate)
1 teaspoon (or 1 clove) crushed garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 1/4 ounces) no-salt-added white corn, drained
1 can (4 1/2 ounces) chopped green chilies, drained
1–2 fresh jalapeños, seeded and very finely minced (more or less to taste)
3 medium tomatoes, seeded and finely chopped
1 cup loosely packed, fresh cilantro leaves, chopped
2 ripe avocados, finely chopped

Directions
Yield: 8 cups
Serving size: 1/2 cup

1 – In a small bowl, whisk together lime juice, garlic, salt, and black pepper. Place remaining ingredients in a large bowl; stir gently to combine. Add dressing from small bowl and toss gently to coat well. Cover and refrigerate at least 1 hour to allow flavors to blend. Stir gently and serve with baked tortilla chips or tortillas or enjoy as a side dish or salad.

Nutrition Information:
Calories: 120 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 198 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/hot-bean-and-corn-salsa/

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Easy Corn Chilaquiles

January 18, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Easy Corn Chilaquiles. To make this week’s recipe you’ll be needing ORTEGA Salsa – Homestyle Recipe, Frozen Whole Kernel Corn, ORTEGA Diced Green Chiles, Jalapeños, Tortilla Chips, Shredded Monterey Jack Cheese, and Shredded Cheddar Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Easy Corn Chilaquiles

Easy Corn ChilaquilesChilaquiles were created by thrifty cooks looking for a creative way to use leftovers. Although chilaquiles was once referred to as a ‘poor man’s dish,’ today it is eagerly enjoyed by everyone. This cheesy tortilla casserole can be served for brunch with eggs and refried beans.

Recipe Ingredients:
2 (16-ounce) jars ORTEGA Salsa – Homestyle Recipe
1 cup whole-kernel frozen corn
1 (7-ounce) can ORTEGA Diced Green Chiles
1 tablespoon or more diced jalapeños (optional)
3 cups coarsely crushed tortilla chips – divided use
3 cups shredded Monterey Jack cheese – divided use
1/2 cup shredded cheddar cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C). Lightly grease 2-quart casserole.
2 – Combine salsa, corn, chiles and jalapeños in medium bowl. Layer 1 cup chips, 1 1/2 cups salsa mixture and 1 cup Monterey Jack cheese in bottom of prepared casserole. Repeat layers 2 more times ending with cheese.
3 – Bake for 40 to 45 minutes or until bubbly and cheese is melted; top with cheddar cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Cool on wire rack for 5 to 10 minutes. Top with green onions and sour cream, if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/easy_corn_chilaquiles_recipe.html

Vegetable Appetizer Recipes

August 22, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Vegetable Appetizer Recipes. Here’s some Delicious and Healthy Vegetable Appetizer Recipes with recipes including Crispy Eggplant Parmesan Fries, Mexican Street Corn Dip, and Loaded Sheet-Pan Nachos. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Vegetable Appetizer Recipes
Find healthy, delicious vegetable appetizer recipes, from the food and nutrition experts at EatingWell.

Crispy Eggplant Parmesan Fries
The cheesy flavor and crispy crust on these eggplant “fries” is just like fried eggplant Parmesan, but with a fraction of the oil. They’re the perfect appetizer for Italian night! Dip these crispy fries into a big hot bowl of your favorite marinara……………………

Mexican Street Corn Dip
Creamy melted cheese brings sweet corn and spicy jalapeño together with a nice pop of brightness from lime juice and cilantro in this easy dip inspired by classic Mexican street corn. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping…………………….

Loaded Sheet-Pan Nachos
This quick and easy Super Bowl recipe has been referred to as “the best nachos people have ever had.” With easy-to-find ingredients, an optional pop of tang and spice from the pickled jalapeños, and the salsa verde and sour cream for serving, we think it’s earned its title!…………………….

* Click the link below to get all the Vegetable Appetizer Recipes
http://www.eatingwell.com/recipes/18185/appetizer/vegetable/

It’s Chili, Chowder, or Stew Saturday – Chili Blanco

July 4, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chili Blanco. Made using Vegetable Oil, Chicken Breast Halves, Onion, Great Northern White Beans, Ortega Diced Green Chilies, Chicken Broth, Jalapeños, Ground Cumin, Oregano, Shredded Monterey Jack Cheese, and Sour Cream. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chili Blanco
Chili blanco, or white chili, is light in color, but heavy on flavor. Made with chicken, beans and lots of herbs and spices. Crank up the heat by adding more jalapeño.

Recipe Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, chopped
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
2 (15-ounce) cans great Northern white beans, drained (3 1/2 cups)
1 (7-ounce) can ORTEGA Diced Green Chiles (1 cup)
1/2 cup chicken broth
1 to 2 tablespoons diced jalapeños
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream

Cooking Directions:
1 – Heat vegetable oil in a large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
2 – Stir in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chili_blanco_recipe.html

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.It’s
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

It’s Chili, Chowder, or Stew Saturday – Jalapeño Sweet Potato and Chicken Chowder

June 27, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Jalapeño Sweet Potato and Chicken Chowder. To make this delicious Chowder you’ll need Sweet Potatoes, Onion, Vegetable Broth, Chicken, Whole Kernel Corn, Jalapeños, Heavy Cream, Green Onions, and Seasonings. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Jalapeño Sweet Potato and Chicken Chowder

Recipe Ingredients:
2 large sweet potatoes
2 tablespoons butter or vegetable oil
1 small onion, 1/4-inch diced
Up to 1 quart vegetable broth, chicken stock or water
2 cups cooked chicken, cubed
1 1/2 cups whole kernel corn (fresh or frozen)
2 teaspoons jalapeños, minced (or more to taste)
1/2 cup heavy cream
1 teaspoon salt
Chopped green onions for garnish

Cooking Directions:
1 – Bake sweet potatoes at 350°F (175°C) until softened. Scoop out flesh; discard skin. Purée (or mash) sweet potatoes.
2 – In a soup pot, sauté onion in butter until softened. Add puréed sweet potato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly.
3 – Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes.
4 – Serve garnished with chopped green onions.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 361; Total Fat: 16g; Total Carbs: 35g; Fiber: 4g; Protein: 20g.
https://www.cooksrecipes.com/soup/jalapeno_sweet_potato_chicken_chowder_recipe.html

Healthy Canning and Preserve Recipes

January 18, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Canning and Preserve Recipes. Find Delicious and Healthy Canning and Preserve Recipes with recipes including Grilled Corn and Carrot Giardiniera, Pickled Peppers, and Smoky and Spicy Tomato Pasta Sauce. Find these great canning recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Canning and Preserve Recipes
Find healthy, delicious canning and preserves recipes, including jams and jellies, chutneys, pickled vegetables. Healthier recipes, from the food and nutrition experts at EatingWell.

Grilled Corn and Carrot Giardiniera
In this spicy-sweet marinated vegetable recipe, harissa and jalapeño lend quite a bit of heat, so adjust to your taste. Serve the giardiniera with grilled chicken or steak, or on top of your favorite salad for a vinegary bite…………………

Pickled Peppers
To add a pop of tart heat to any dish, throw on these DIY pickled peppers………………….

Smoky and Spicy Tomato Pasta Sauce
This tomato sauce is anything but ordinary, with a combination of smoked paprika and sweet red peppers…………………………

* Click the link below to get all the Healthy Canning and Preserve Recipes
http://www.eatingwell.com/recipes/22782/cooking-methods-styles/canning-preserves/

Jennie – O Recipe of the Week – Turkey Nachos

January 3, 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 Recipe of the Week is Turkey Nachos. Nachos made healthy! You’ll be using the always delicious JENNIE-O® Lean Taco Seasoned Ground Turkey along with fresh avocado, fresh cilantro and fresh jalapeño! You can find this recipe along with all the other delicious and healthy recipes at the Jennie -O website. Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/

Turkey Nachos

This is na-cho average nacho recipe! Dig in to homemade tortilla chips topped with savory ground turkey, fresh avocado, fresh cilantro and fresh jalapeño. Kid-friendly and ready in under 30 minutes!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
12 CHI-CHI’S® soft taco-size tortillas, cut into quarters
cooking spray
1 cup salsa verde
½ cup low-fat sour cream
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
2 jalapeño, thinly sliced
lime wedges, if desired
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spray tortillas with cooking spray. In large skillet over medium-high heat, cook tortilla quarters in batches 1 to 2 minutes per side or until golden brown.
3) Arrange tortilla wedges on serving plate. Top with salsa verde, turkey, sour cream, red onion, avocado, cilantro and jalapeño slices. Serve with lime wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 400
Protein 20g
Carbohydrates 45g
Fiber 5g
Sugars 2g
Fat 16g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 4g
https://www.jennieo.com/recipes/804-turkey-nachos

It’s Chili, Chowder, or Stew Saturday – Jalapeño Sweet Potato and Chicken Chowder

October 26, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Jalapeño Sweet Potato and Chicken Chowder. To make this delicious Chowder you’ll need Sweet Potatoes, Onion, Vegetable Broth, Chicken, Whole Kernel Corn, Jalapeños, Heavy Cream, Green Onions, and Seasonings. Warm up these cool Fall nights with this week’s recipe! It’s from the CooksRecipes website where you’ll find an endless selection of delicious recipes, so check it out today1 Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Jalapeño Sweet Potato and Chicken Chowder

Recipe Ingredients:
2 large sweet potatoes
2 tablespoons butter or vegetable oil
1 small onion, 1/4-inch diced
Up to 1 quart vegetable broth, chicken stock or water
2 cups cooked chicken, cubed
1 1/2 cups whole kernel corn (fresh or frozen)
2 teaspoons jalapeños, minced (or more to taste)
1/2 cup heavy cream
1 teaspoon salt
Chopped green onions for garnish

Cooking Directions:
1 – Bake sweet potatoes at 350°F (175°C) until softened. Scoop out flesh; discard skin. Purée (or mash) sweet potatoes.
2 – In a soup pot, sauté onion in butter until softened. Add puréed sweet potato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly.
3 – Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes.
4 – Serve garnished with chopped green onions.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 361; Total Fat: 16g; Total Carbs: 35g; Fiber: 4g; Protein: 20g.
https://www.cooksrecipes.com/soup/jalapeno_sweet_potato_chicken_chowder_recipe.html

“Meatless Monday” Recipe of the Week – One-Pot Mexican Macaroni and Cheese

January 28, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s”Meatless Monday” Recipe of the Week is a recipe for One-Pot Mexican Macaroni and Cheese. Macaroni and Cheese with a Mexican flair. Made using Rotelle or Wagon Wheel Pasta along with Jalapeños and Monterey Jack Cheese. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

One-Pot Mexican Macaroni and Cheese

One-Pot Mexican Macaroni and CheeseAn old favorite, macaroni and cheese takes on a new role with the addition of zesty jalapeños teamed with shredded Monterey Jack cheese. The pasta doesn’t need draining in this one-pot recipe, which saves on dishes.

Recipe Ingredients:
3 cups dry rotelle or wagon wheel pasta (8 ounces)
3 cups water
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon diced jalapeños
1 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Boil pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.
2 – Reduce heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.
Makes 4 servings.
https://www.cooksrecipes.com/mless/one-pot_mexican_macaroni_and_cheese_recipe.html

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