Leftover Turkey and Black Bean Mini Street Tacos and Refried Beans

July 7, 2020 at 6:47 PM | Posted in Bush's, Jennie-O, Jennie-O Turkey Products, leftovers, tacos | Leave a comment
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Today’s Menu: Leftover Turkey and Black Bean Mini Street Tacos and Refried Beans

 

 

For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham, and had a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Also had a cup of Bigelow Decaf Green Tea. Another repeat in our weather except its more humid! High of 94 degrees and real humid! After Breakfast I got some yard work done. I wanted to get it done before the heat and humidity got too bad. Not much else going on, stayed in and kept cool! For Dinner tonight, Leftover Turkey and Black Bean Street Tacos and Refried Beans. I reheated everything. I was going to prepare something else but Mom insisted on these leftovers. This is one of her favorites! I left the original post from yesterday below for instructions and description of the recipe. Stay Safe and Take Care All!

 

When making Turkey Tacos I always use my favorite, Jennie -O Extra Lean Ground Turkey Breast! Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. But Jennie -O Products are difficult to find in this area. Meijer is the only place that now carries it, and they have a good selection of it. So I started by frying the Ground Turkey till it was no longer pink in Extra Light Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added, 1 can OF Bush’s Chili Beans – Black Beans, 1 package of Old El Paso Low Sodium Taco Seasoning and 2/3 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O, Bush’s Beans, and Mission Tacos together make one fine Taco!

 

 

For the rest of my toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green Olives, Ortega Smoky Chipotle Taco Sauce, Sliced Jalapenos, Shredded Lettuce, and Mission Street Taco Flour Tortillas. These Tortilla are so good and taste so fresh. For Dessert later some Honeycrisp Apple Slices.

 

 

 

 

 

 

 

 

Mission Street Taco Flour Tortillas

Mission Street Taco Flour Tortillas may be miniature in size, but they’re still big on flavor. Our flour tortillas have a soft texture and authentic, fresh baked flavor that makes them the perfect complement to any culinary combination you can imagine. Whether you fill them with traditional carne asada or switch it up with tandoori shrimp, our tortillas will inspire a world of possibilities. You can also feel good about serving our tortillas to your friends because they’re certified kosher and don’t contain any trans fat or cholesterol. We recommend making a batch of muffaletta roll ups filled with ham, salami, cheese, and olive spread. Includes one 12 ct package of Mission Street Taco Flour Tortillas.

* One 12 count package of Mission Street Taco Flour Tortillas
* Soft texture and authentic taste
* 0g of trans fat per serving
* No cholesterol
* Versatile addition to any recipe

Directions:
Instructions: Heating Instructions: Tortillas may be heated on the stove top or in the microwave. For freshness, refrigerate after opening.

Nutrition Facts
Serving Size51 g
Servings Per Container6
Amount Per Serving
Calories150.0 Cal
Calories From Fat25.0 Cal
% Daily Value
Total Fat3.0g5.0%
Saturated Fat1.0 g5.0
Trans Fat0.0 g
Polyunsaturated Fat1.0 g
Monounsaturated Fat0.5 g
Cholesterol0.0 mg0.0
Sodium410.0 mg17.0
Total Carbohydrate26.0g9.0%
Dietary Fiber1.0 g4.0
Sugars1.0 g
Protein4.0 g

Turkey and Black Bean Mini Street Tacos and Refried Beans

July 6, 2020 at 7:11 PM | Posted in Bush's, Jennie-O, Jennie-O Turkey Products, Mission Tacos, Old El Paso Products | 1 Comment
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Today’s Menu: Turkey and Black Bean Mini Street Tacos and Refried Beans

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. 96 degrees and sunny out today, another hot one out there! Went and picked up Breakfast for Mom at Wendy’s. Back home did a load of laundry. Cleaned the house today, dusted and ran the sweeper. For Dinner tonight I prepared Turkey and Black Bean Mini Street Tacos and Refried Beans.

 

 

When making Turkey Tacos I always use my favorite, Jennie -O Extra Lean Ground Turkey Breast! Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. But Jennie -O Products are difficult to find in this area. Meijer is the only place that now carries it, and they have a good selection of it. So I started by frying the Ground Turkey till it was no longer pink in Extra Light Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added, 1 can OF Bush’s Chili Beans – Black Beans, 1 package of Old El Paso Low Sodium Taco Seasoning and 2/3 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O, Bush’s Beans, and Mission Tacos together make one fine Taco!

 

For the rest of my toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green Olives, Ortega Smoky Chipotle Taco Sauce, Sliced Jalapenos, Shredded Lettuce, and Mission Street Taco Flour Tortillas. These Tortilla are so good and taste so fresh. Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side for Mom. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Mango/Tea Snapple.

 

 

 

 

 

 

 

Mission Street Taco Flour Tortillas

Mission Street Taco Flour Tortillas may be miniature in size, but they’re still big on flavor. Our flour tortillas have a soft texture and authentic, fresh baked flavor that makes them the perfect complement to any culinary combination you can imagine. Whether you fill them with traditional carne asada or switch it up with tandoori shrimp, our tortillas will inspire a world of possibilities. You can also feel good about serving our tortillas to your friends because they’re certified kosher and don’t contain any trans fat or cholesterol. We recommend making a batch of muffaletta roll ups filled with ham, salami, cheese, and olive spread. Includes one 12 ct package of Mission Street Taco Flour Tortillas.

* One 12 count package of Mission Street Taco Flour Tortillas
* Soft texture and authentic taste
* 0g of trans fat per serving
* No cholesterol
* Versatile addition to any recipe

Directions:
Instructions: Heating Instructions: Tortillas may be heated on the stove top or in the microwave. For freshness, refrigerate after opening.

Nutrition Facts
Serving Size51 g
Servings Per Container6
Amount Per Serving
Calories150.0 Cal
Calories From Fat25.0 Cal
% Daily Value
Total Fat3.0g5.0%
Saturated Fat1.0 g5.0
Trans Fat0.0 g
Polyunsaturated Fat1.0 g
Monounsaturated Fat0.5 g
Cholesterol0.0 mg0.0
Sodium410.0 mg17.0
Total Carbohydrate26.0g9.0%
Dietary Fiber1.0 g4.0
Sugars1.0 g
Protein4.0 g

Jennie – O Turkey Recipe of the Week – Pimento Turkey Burgers

June 19, 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 Pimento Turkey Burgers. These are made using JENNIE-O® Extra Lean Ground Turkey Breast, Sliced Cheddar Cheese, Pickle Slices, Brioche Buns, and Pimento Cheese. Another Good One from Jennie – O! 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/

Pimento Turkey Burgers
Melted pimento cheese is the magic ingredient on this staple at Chicago’s Swill Inn, courtesy of Lamar Moore—a noted chef, restaurateur and TV personality.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
8 slices Cheddar cheese
20 pickle slices
4 brioche buns, split and toasted
16 ounces pimento cheese, if desired

DIRECTIONS
1) Divide ground turkey into 4 portions and shape into patties.
2) Prepare grill for high direct heat. Grill burgers 8 to 12 minutes, turning once. Always cook to well-done, 165°F as measured by a meat thermometer. During last 2 minutes of cooking, top each burger with 2 cheese slices.
3) Place 5 pickle slices on each bun bottom. Top with burger, pimento cheese, if desired and bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 370
Protein 40g
Carbohydrates 19g
Fiber 3g
Sugars 3g
Fat 15g
Cholesterol 95mg
Sodium 550mg
Saturated Fat 9g
https://www.jennieo.com/recipes/1311-pimento-turkey-burgers

Guacamole Turkey Burger with Sour Cream Aioli

June 19, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Recipe to pass along, Guacamole Turkey Burger with Sour Cream Aioli. To make this one you’ll be using Onion, Olive Oil, White Vinegar, JENNIE-O® Extra Lean Ground Turkey Breast, WHOLLY® Guacamole, Tomatoes, Iceberg Lettuce, Hamburger Buns, and Sour Cream Aioli (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/

Guacamole Turkey Burger with Sour Cream Aioli
Turn that patty into a party with a guacamole infusion plus sour cream aioli! Award-winning Certified Master Chef Ron DeSantis, writer and principal advisor of the consulting firm CulinaryNXT, delivers the unexpected with this turkey burger twist.

INGREDIENTS
1 onion, chopped
2 tablespoons olive oil
4 tablespoons white vinegar
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 (8-ounce) package WHOLLY® guacamole classic or spicy
2 tomatoes, cut into thick slices
salt and pepper, if desired
1 head Iceberg lettuce, cut into ¼-inch thick slices
6 hamburger buns, split and toasted
sour cream aioli (recipe follows)

DIRECTIONS
1 – In large skillet over medium-high heat, cook onion in olive oil 5 minutes or until tender. Add vinegar and cook 1 to 2 minutes or until liquid has evaporated. Place in bowl; cover and chill.
2 – Prepare grill for high direct heat cooking. In bowl, combine ground turkey, chilled onions and guacamole; mix well. Divide mixture into 6 portions and shape into patties. Place on baking sheet and freeze 20 minutes.
3 – Spray skillet with non-stick cooking spray. Preheat skillet over medium-high heat. Add turkey burgers to hot skillet. Flip every 2-3 minutes for even cooking. Always cook to well-done, 165°F as measured by a meat thermometer. Season tomato slices with salt and pepper, if desired.
4 – Place lettuce on bun bottom. Top with burger, aioli, tomato and bun top.
5 – Sour cream aioli: In small bowl, combine ½ cup mayonnaise, ¼ cup sour cream and 1 clove minced garlic
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 23g
Carbohydrates 37g
Fiber 4g
Sugars 7g
Fat 11g
Cholesterol 40mg
Sodium 750mg
Saturated Fat 4g
https://www.jennieo.com/recipes/1306-guacamole-turkey-burger-with-sour-cream-aioli

Leftovers – 3 Bean Turkey Chili

June 7, 2020 at 7:12 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Leftovers – 3 Bean Turkey Chili w/ Johnny Cakes

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 84 degrees and sunny out today. After Breakfast I did a load of laundry and then later I cleaned the house, dusted, vacuum, and cleaned the fridge and microwave. Done for the day. For Dinner tonight I got the last 2 containers of the leftover 3 Bean Turkey Chili out of the freezer and heated that up. So it’s 3 Bean Turkey Chili w/ Johnny Cakes. I’ve left a previous post for the ingredients and directions. I’ll be making a new Batch soon! I also made some Johnny Cakes to go with the Chili Take care all!

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

I just love the aroma of the simmering Chili, that usually starts after a couple of hours or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

To prepare Johnny Cakes all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your 3 Bean Turkey Chili w Johnny Cakes 004ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. To serve I placed mine on a plate and topped it with my 3 Bean Chili and Shredded Cheese. And now it’s Comfort Food Heaven! Chili and Cornbread are meant to be together!

 

 

 

 

3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Black Beans), drained and rinsed3 Bean Turkey Chili w Johnny Cakes 001
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

 

 

Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

Jennie – O Turkey Recipe of the Week – Spinach and Red Pepper Turkey Pizza

May 22, 2020 at 6:01 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 Spinach and Red Pepper Turkey Pizza. A Healthy Family Night Pizza! This one is made using a package of JENNIE-O® Extra Lean Ground Turkey Breast, Olive Oil, Onion, Red Pepper, Garlic, Low Sodium Soy Sauce, Fresh Spinach, Shredded Mozzarella Cheese, and Pine Nuts. 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/

Spinach and Red Pepper Turkey Pizza
Adventurous yet tasty, this rustic pizza topped with spinach and roasted pine nuts is a must-try recipe. At under 500 calories per serving, it’s a lean and delicious weeknight dinner that takes less than an hour to make.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 teaspoon olive oil
1 medium onion, sliced
1 red pepper, sliced
1 clove garlic, minced
2 teaspoons low-sodium soy sauce
1 cup fresh spinach, trimmed, rinsed and well drained
1 (6.5-ounce) package pizza crust mix
1 cup shredded mozzarella cheese
¼ cup pine nuts, if desired

DIRECTIONS
1) Heat oven to 400ºF. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer; set aside.
2) In skillet over medium heat, add oil, onion, red pepper, garlic and soy sauce. Cook 5 minutes or until vegetables are tender, stirring occasionally.
3) Add spinach and cook until wilted; remove from heat.
4) Prepare pizza crust according to package directions; pat dough evenly in pizza pan. Sprinkle with mozzarella cheese. Spread turkey and onion mixture over cheese. Sprinkle with pine nuts, if desired. Bake 15 to 20 minutes or until crust is browned.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 42g
Carbohydrates 38g
Fiber 3g
Sugars 4g
Fat 9g
Cholesterol 70mg
Sodium 480mg
Saturated Fat 4g
https://www.jennieo.com/recipes/195-spinach-and-red-pepper-turkey-pizza

Turkey Pita Pizza

May 8, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For this week’s 2nd Jennie – O Turkey Recipe I have a Turkey Pita Pizza. This one is made using JENNIE-O® Extra Lean Ground Turkey Breast, Pita Bread, Olive Oil, Garlic Cloves Mozzarella Cheese, Yellow Peppers, Cherry Tomatoes, Ground Pepper, Red Pepper Flakes, Grated Parmesan Cheese, and Basil Leaves. Its Pizza on a Pita! 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 Pita Pizza
These fresh and crispy personal pita pizzas are a quick way to grill up Mediterranean flavors without a lot of work. Just ten minutes of prep time gets you this creative weeknight dinner.

INGREDIENTS
½ (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
4 pita bread
2 tablespoons olive oil
2 garlic cloves, minced
4 ounces thinly sliced mozzarella cheese
1 small yellow pepper, thinly sliced
2 cups cherry tomatoes, halved
½ teaspoon freshly ground pepper
½ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese
¼ cup loosely packed small basil leaves

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Heat grill to medium-low. Brush both sides of each pita bread with oil. Sprinkle with garlic. Top with mozzarella cheese, turkey, yellow pepper, tomatoes, ground pepper, red pepper flakes and Parmesan cheese.
2) Place pitas on preheated, greased grill. Cook, with lid closed, 5 minutes or until cheese is melted and bread is crisp. Sprinkle with basil leaves.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 27g
Carbohydrates 23g
Fiber 4g
Sugars 2g
Fat 16g
Cholesterol 50mg
Sodium 420mg
Saturated Fat 5g
https://www.jennieo.com/recipes/526-turkey-pita-pizza

3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

May 4, 2020 at 6:44 PM | Posted in chili, Mission Tacos, Sargento's Cheese | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

 

 

To start my day off I toasted Thomas Light English Muffin and topped it with Smucker’s Sugar Free Black Raspberry Jam. I also had a cup of Bigelow Decaf Green Tea. Beautiful Spring Day out there, sunny and 65 degrees out! But once again we have a beautiful day today with 2 days of rain moving in tonight. Lot of rain this year. So I got a few things done here in the house and after Lunch I got the Cart, rake, weed spray, and leaf blower all out of the shed. Did some yard work and enjoyed that sunshine! I helped one of my neighbors, he was clearing some space to get his garden out. It’s been a good day! For Dinner tonight I prepared some 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds.

 

I had made some of my Crock Pot 3 Bean Turkey Chili over the weekend. We had it for Dinner Saturday and I froze one container. I kept out enough for Dinner tonight. So it’s an easy dish to make tonight. I’ll need to heat up the leftover 3 Bean Turkey Chili, Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, Sargento Off the Block Sharp Cheddar Cheese, and Mission Tortilla Rounds. When making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. To reheat; I just added the Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside until needed.

 

I’m serving the Chili with some Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, and Sargento Off the Block Sharp Cheddar Cheese. For the Tortilla Chips I’m using Mission Tortilla Rounds.

 

 

 

To make it I got a bowl and made a bed of the Tortilla Rounds. Topped with some of the Chili, Hot Sauce, and Cheese. I had the Sour Cream on the side of the Bowl. Fantastic Light Meal. The Mission Tortilla Rounds are excellent Chips! I love using the 3 Bean Chili as many ways as I can, its so delicious! So for Dessert later tonight I’m having a Jello Sugar Free Dark Chocolate Pudding topped with Reddi Wip Light Topping.

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

 

 


Mission Rounds Tortilla Chips
Round up your favorite nacho recipe and get cooking! With our Rounds Tortilla Chips in the original Brown Bag, you’ll find authentic Mexican flavor and a satisfying crispy crunch in every bite. Top these Rounds Tortilla Chips with Mission® dips and salsas or your favorite ingredients and start sharing, or keep them all for yourself.
https://www.missionfoods.com/products/rounds-tortilla-chips/

3 Bean Turkey Chili w/ Cornbread Muffins

May 2, 2020 at 6:46 PM | Posted in Bush's, chili, Jennie-O, Jennie-O Turkey Products | 3 Comments
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Today’s Menu: 3 Bean Turkey Chili w/ Cornbread Muffins

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Sunny and 82 degrees out! After my Tea I got my Chili in the Crock Pot to cook on low all day. Then I had to be at Kroger at 9:00 this morning to pick up an order. Got it home and I to return 1/2 the order, they gave me the wrong items! So I went back to Kroger and got a mobility cart and went in to return the items. I had my mask on, and returned the items and went ahead did some shopping. I found all the items I needed and all the items they said were out of stock. Proves the old saying true, If you want something done right do it yourself! Anyway that’s the first time I went into a store in over a month. Got the cart out back home and rode around, enjoying the beautiful weather. For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread Muffins.

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

I just love the aroma of the simmering Chili, that usually starts after a couple of hours or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

I also prepared a small batch of Cornbread Muffins. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet peach Snapple to drink.

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Leftover Turkey and Black Bean Mini Street Tacos and Refried Beans

April 11, 2020 at 6:55 PM | Posted in Bush's, Jennie-O, Jennie-O Turkey Products, leftovers, Sargento's Cheese, tacos | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Leftover Turkey and Black Bean Mini Street Tacos and Refried Beans

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. 61 degrees and partly cloudy out today, still windy though! Had to move the cars out of the driveway and all outdoor furniture off the deck this morning. We are having our house sprayed down and cleaned. We get it done once a year in early Spring. They also spray down and scrub the driveway and shed. We might as well get everything in shape while we are in isolation! For Dinner tonight, Leftover Turkey and Black Bean Street Tacos and Refried Beans. I reheated some of items for this and cooked the remaining Ground Turkey. I left the original post from the other day below for instructions and description of the recipe. Take Care All!

 

When making Turkey Tacos I always use my favorite, Jennie -O Extra Lean Ground Turkey Breast! Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. But Jennie -O Products are difficult to find in this area. Meijer is the only place that now carries it, and they have a good selection of it. So I started by frying the Ground Turkey till it was no longer pink in Extra Light Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added, 1 can OF Bush’s Chili Beans – Black Beans, 1 package of Old El Paso Low Sodium Taco Seasoning and 2/3 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O, Bush’s Beans, and Mission Tacos together make one fine Taco!

 

For the rest of my toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green Olives, Ortega Smoky Chipotle Taco Sauce, Sliced Jalapenos, Shredded Lettuce, and Mission Street Taco Flour Tortillas. These Tortilla are so good and taste so fresh. Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side for Mom. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Sprite Zero to drink.

 

 

 

 

 

 

Mission Street Taco Flour Tortillas

Mission Street Taco Flour Tortillas may be miniature in size, but they’re still big on flavor. Our flour tortillas have a soft texture and authentic, fresh baked flavor that makes them the perfect complement to any culinary combination you can imagine. Whether you fill them with traditional carne asada or switch it up with tandoori shrimp, our tortillas will inspire a world of possibilities. You can also feel good about serving our tortillas to your friends because they’re certified kosher and don’t contain any trans fat or cholesterol. We recommend making a batch of muffaletta roll ups filled with ham, salami, cheese, and olive spread. Includes one 12 ct package of Mission Street Taco Flour Tortillas.

* One 12 count package of Mission Street Taco Flour Tortillas
* Soft texture and authentic taste
* 0g of trans fat per serving
* No cholesterol
* Versatile addition to any recipe

Directions:
Instructions: Heating Instructions: Tortillas may be heated on the stove top or in the microwave. For freshness, refrigerate after opening.

Nutrition Facts
Serving Size51 g
Servings Per Container6
Amount Per Serving
Calories150.0 Cal
Calories From Fat25.0 Cal
% Daily Value
Total Fat3.0g5.0%
Saturated Fat1.0 g5.0
Trans Fat0.0 g
Polyunsaturated Fat1.0 g
Monounsaturated Fat0.5 g
Cholesterol0.0 mg0.0
Sodium410.0 mg17.0
Total Carbohydrate26.0g9.0%
Dietary Fiber1.0 g4.0
Sugars1.0 g
Protein4.0 g

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