Soup Special of the Day……..Hearty Turkey and Bean Soup

February 12, 2017 at 6:03 AM | Posted in Jennie-O Turkey Products, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Hearty Turkey and Bean Soup. Made using the always delicious JENNIE-O® Extra Lean Ground Turkey! Add in Onions, Carrots, Rutabaga, Celery, Beans, and Spices. This one will warm up these cold Winter Days! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 
Hearty Turkey and Bean Soup

Looking for a soup to warm your very soul? This just might be it. Featuring turkey breast simmered with carrots, rutabaga, rosemary and white beans, this soul-warming dinner is under 60 minutes away.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkeyhearty-turkey-and-bean-soup
½ tablespoon olive oil
2 onions, thinly sliced
3 medium carrots, peeled and diced
1 medium rutabaga, peeled and diced
1 cup diced celery
1 teaspoon chopped fresh rosemary
6 cups chicken broth
3 tablespoons tomato paste
1 teaspoon chili paste
salt and freshly ground pepper, if desired
2 (15-ounce) cans navy or Great Northern beans, drained and rinsed
2 tablespoons fresh lemon juice

 
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer; set aside.
2) In large pot, heat oil over medium heat; add onions. Cook 5 minutes or until onions are softened, stirring occasionally.
3) Add turkey, carrots, rutabaga, celery, rosemary, broth, tomato paste, chili paste, salt and pepper, if desired; stir to combine. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 to 30 minutes or until vegetables are tender. Add beans and lemon juice. Stir until hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories330
Protein32g
Carbohydrates37g
Fiber11g
Sugars7g
Fat8g
Cholesterol35mg
Sodium190mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/508-hearty-turkey-and-bean-soup

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Jennie – O Turkey Recipe of the Week – Turkey Chop Suey

May 13, 2016 at 5:07 AM | Posted in Jennie-O Turkey Products | Leave a comment
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For this week’s Jennie – O Turkey Recipe of the Week – Turkey Chop Suey. Made with JENNIE-O® Extra Lean Ground Turkey, a selection of Vegetable’s, and Chow Mein Noodles. Enjoy this classic recipe without all the calories! You can this recipe and all the other delicious and healthy recipes on the Jennie – O website. http://www.jennieo.com/

 

 

Turkey Chop Suey

Made with extra lean ground turkey and filled with veggies, this classic Asian dinner is a tasty way to chop the calories without chopping the flavor. Ready in under 30 minutes!

Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground TurkeyTurkey Chop Suey
2 cups sliced mushrooms
2 teaspoons minced garlic
3 tablespoons less-sodium soy sauce
1 (8-ounce) can sliced water chestnuts, drained
4 green onions, cut diagonally into ½-inch slices
1 cup low-sodium chicken broth
1½ tablespoons cornstarch
3 cups hot cooked white rice
½ cup chow mein noodles, if desired
Directions
STEP 1: Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add mushrooms and garlic to turkey and stir-fry for two minutes. Add soy sauce. Cook for three minutes, stirring occasionally.

STEP 2: Add water chestnuts and green onions.

STEP 3: Combine broth and cornstarch, mixing until smooth. Add to skillet. Simmer uncovered for five minutes or until thickened.

STEP 4: Serve over rice. Top with chow mein noodles if desired.Jennie O Make the Switch
Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 320 Fat 2.5g
Protein 31g Cholesterol 55mg
Carbohydrates 43g Sodium 480mg
Fiber 3g Saturated Fat 0.5g
Sugars 2g
http://www.jennieo.com/recipes/95-Turkey-Chop-Suey

Healthy Harvest Turkey Lasagna (Leftovers)

July 18, 2015 at 4:53 PM | Posted in Lasagna, leftovers | Leave a comment
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Today’s Menu: Healthy Harvest Turkey Lasagna (Leftovers)

 

Healthy Harvest Turkey Lasagna 015

The heat and humidity are even worse today. No break in it till Monday or Tuesday, hopefully. After Breakfast I went to Costco. I buy my Vitamins and Supplements there I also picked up a package of 2 beautiful Walleye Fillets. Also bought 5 cases of canned goods to donate to our Church Kitchen which provides meals for the homeless and people needing help. Too humid to be outside so chilled on the inside! For dinner tonight, Leftovers! I reheated last night’s dinner of Healthy Harvest Turkey Lasagna.

 
This Lasagna was too good not to have again! Sometimes it tastes even better the second time. Just got a serving and reheated it in the microwave. Just love this Lasagna, so good! I left the instructions and full recipe below.

 
I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer and sat it in the fridge to thaw Healthy Harvest Turkey Lasagna and Baked French Bread 006overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) Sargento Reduced Fat Shredded Mozzarella Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 9 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese. The original recipe is at the end of the post. For dessert later tonight a Healthy Choice Frozen Dark Fudge Swirl Frozen Greek Yogurt.

 

 

Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

1lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, slicedRonzoni Healthy Harvest Whole Grain Lasagna
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g

Jennie – O Turkey Recipe of the Week – Mediterranean Style Turkey Burger

June 13, 2014 at 5:32 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This weeks Jennie – O Turkey Recipe of the Week is the Mediterranean Style Turkey Burger. Made with JENNIE-O® Extra Lean Ground Turkey and it’s only 280 calories and 17 carbs (12 net carbs)!

 

Jennie - O Mediterranean Style Turkey Burger

Mediterranean Style Turkey Burger

 
Ingredients
8 Portobello mushrooms, stemmed and cleaned
1 tablespoon olive oil
freshly ground pepper, if desired
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey
1 tablespoon chopped fresh thyme
1 clove garlic, minced fine
½ medium red onion, diced
1 medium red bell pepper, diced
1 large tomato, diced
1 tablespoon red wine vinegar
½ cup fat-free plain yogurt
1 teaspoon extra fine capers, drained
4 cornichons, chopped finely
1 tablespoon chopped fresh parsley

 
Directions
Rub mushrooms, stemmed and cleaned lightly with oil and season with pepper, if desired. Place on grill and cook 3 to 4 minutes on each side or until tender and cooked through. Remove mushrooms from grill to a plate lined with paper towels to catch any excess moisture.

In large bowl, combine turkey, thyme, garlic and mix well to combine. Portion the turkey into 4 patties. Lightly oil the grill. Cook turkey burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

In bowl mix onion, bell pepper and tomato. Add red wine vinegar and mix well. In another mixing bowl, combine yogurt, capers, cornichons and parsley. Mix well.

To serve, place Portobello mushroom, with the stem side up, on a serving plate. Place burger on mushroom and top with the vegetable mixture and a spoonful of the yogurt sauce. Top with another Portobello mushroom, stem side down. Repeat with remaining burgers and serve immediately.

 

 

Nutritional Information
Calories 280 Fat 7g
Protein 40g Cholesterol 70mg
Carbohydrates 17g Sodium 150mg
Fiber 5g Saturated Fat 1.5g
Sugars 12g

 
– See more at: http://www.jennieo.com/recipes/481-Mediterranean-Style-Turkey-Burger#sthash.JCEgurHg.dpuf

Healthy Harvest Turkey Lasagna w/ Baked French Bread

March 14, 2014 at 5:16 PM | Posted in ground turkey, Jennie-O Turkey Products, Lasagna, Pillsbury, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Healthy Harvest Turkey Lasagna w/ Baked French Bread

 

 

 
Fairly nice day out today, a high in the 50’s. This sinus infection has really kicked my butt! Still not feeling up to par but managed to get out and pick up a few items at the store I needed and then back to bed. Dinner tonight; Healthy Harvest Turkey Lasagna w/ Baked French Bread.

 

 

 

Healthy Harvest Lasagna Bread
I wanted a hot dinner but I wanted something easy to prepare so I went to the freezer and pulled out some of the frozen Healthy Harvest Turkey Lasagna. I had made a batch of this a while back and froze some of it. It freezes up and reheats real good. I let it thaw in the fridge and then microwaved it. Came out as good as the day it was made! I’ll leave the recipe for this from a previous post. Along with the Lasagna I baked a loaf of Pillsbury Rustic French Bread. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 
I used the recipe that was on back of the Ronzoni Healthy Harvest Lasagna Box, Healthy Harvest Easy Lasagna. I made using the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Spaghetti Sauce, 1 small container of Baby Bella Mushrooms (sliced), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Miceli’s Lite Ricotta Cheese, 2 cups (8 oz) Sargento Shredded Mozzarella/Provolone Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 2 Eggs, 1/4 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 9 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Ground Turkey Breast and the Miceli’s Lite Ricotta Cheese.

 

 
Then to prepare it I just went by the instructions on the box which are: Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting. The Lasagna came out perfect! You should come out with one delicious dish of Homemade Lasagna!

 

 

 
Ronzoni Healthy Harvest Easy Turkey Lasagnahealthy-harvest-turkey-lasagna-002

Ingredients

1lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

 

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g

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