Soup Special of the Day……..Turkey Mushroom and Barley Soup

August 20, 2017 at 5:31 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Soup Special of the Day is – Turkey Mushroom and Barley Soup. Made with JENNIE-O® Extra Lean Turkey Breast Cutlets along with Barley, Mushrooms, Garlic and Fresh Thyme. Homemade soup made easy! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Eat Healthy! https://www.jennieo.com/

Turkey Mushroom and Barley Soup
This hearty, flavorful soup features lean turkey cutlets, mushrooms, garlic and fresh thyme in a savory broth. It’s under 300 calories.

INGREDIENTS

½ ounce dried mushrooms, preferably porcini
1 cup boiling water
1 tablespoon butter
1 (8-ounce) package sliced mushrooms
½ cup chopped onion
2 cloves garlic, minced
2 (13¾-ounce) cans reduced-sodium beef broth
½ cup quick-cooking pearl barley
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
½ teaspoon freshly ground pepper
¼ teaspoon salt, if desired

DIRECTIONS

1) Soak dried mushrooms in 1 cup boiling water 20 minutes or until softened. Meanwhile, melt butter in large saucepan over medium-high heat. Add sliced mushrooms, onion and garlic; cook 8 minutes, stirring occasionally. Drain soaked mushrooms, reserving liquid. Coarsely chop mushrooms. Add mushrooms, beef broth, barley, thyme and mushroom soaking liquid to saucepan; bring to boil. Reduce heat; cover and simmer 15 to 18 minutes or until barley is tender.
2) Cook cutlets as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into ½ strips and sprinkle with ground pepper and salt, if desired. Stir into soup; simmer 10 minutes.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 200
Protein 24g
Carbohydrates 17g
Fiber 4g
Sugars 1g
Fat 3.5g
Cholesterol 40mg
Sodium 300mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/143-turkey-mushroom-and-barley-soup

Jennie – O Recipe of the Week – Lebanese Picnic Salad

August 19, 2016 at 4:57 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

This week’s Jennie – O Recipe of the Week is a Lebanese Picnic Salad. Add a Middle East flair to your dinner with this Lebanese Picnic Salad. Made with JENNIE-O® Extra Lean Turkey Breast Cutlets, Bulgar wheat, tomatoes, apples, a host of spices, and topped with a zesty lemon-mint dressing. You can find this recipe along with all the other delicious and healthy recipes on the Jennie – O website! https://www.jennieo.com/

 

 

Lebanese Picnic Salad

This colorful, simple salad recipe is packed with crunchy fresh veggies and distinctive Middle Eastern flavors, including coriander, Bulgar wheat and a zesty lemon-mint dressing.

INGREDIENTS

¾ cup Bulgar wheatLebanese Picnic Salad
1½ cups boiling water
¼ cup lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh mint
¼ teaspoon ground coriander
salt and pepper, to taste
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
2 medium tomatoes, chopped
1 medium cucumber, unpeeled and chopped
1 small tart green apple, chopped
4 green onions
½ cup chopped fresh parsley
DIRECTIONS

1) In large bowl, soak Bulgar in boiling water 1 hour. Prepare Lemon-Mint dressing. In small bowl, combine lemon juice, oil, mint, coriander and salt and pepper, to taste; set aside.
2) Cook turkey cutlets as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer; cool. Cut across grain of turkey slices creating ½ x 2½-inch strips.
3) Drain Bulgar well. Stir in turkey, tomatoes, cucumber, apple and onions. Add dressing and parsley, mixing well.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories260
Protein26g
Carbohydrates25g
Fiber6g
Sugars5g
Fat7g
Cholesterol45mg
Sodium75mg
Saturated Fat1.5g

https://www.jennieo.com/recipes/161-lebanese-picnic-salad

The Sunday Pizza – Thai Turkey Pizza

November 1, 2015 at 6:04 AM | Posted in Jennie-O Turkey Products, Sunday Pizza | Leave a comment
Tags: , , , , , , , , , ,

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

Roasted Cumin Spiced Turkey Cutlets w/ Scalloped Potatoes and Sugar Snap Peas

August 4, 2014 at 5:10 PM | Posted in Idahoan Potato Products, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Roasted Cumin Spiced Turkey Cutlets w/ Scalloped Potatoes and Sugar Snap Peas

 

 

 

Jen O turkey Cutlets 006
It was a beautiful and sunny morning here today, about 61 degrees! Started the day off with a Healthy Life Whole Grain English Muffin topped with some Smucker’s Sugar Free Blackberry Jam and a fresh brewed cup of Bigelow Decaf Green Tea. Then took my breakfast along with the Morning Paper and had Breakfast outside on a small table we have. Great way to start the day! For dinner tonight I prepared Roasted Cumin Spiced Turkey Cutlets w/ Scalloped Potatoes and Sugar Snap Peas.

 

 

 
Yesterday I had just posted about Jennie – O Extra Lean Turkey Breast Cutlets and how they were difficult to find at times. Then I stopped by Walmart yesterday afternoon and they had just put out all kinds of them! Ahh the power of positive thinking! So for the Turkey Cutlets I’ll need; 2 Tbls of Extra Virgin Olive Oil, 1/2 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat my oven to 350°. Combine all the ingredients; rub it all over the Turkey Cutlets. Let stand 10 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add Turkey to pan; cook 4 minutes, browning on both sides. Bake at 350° for 15 minutes or until a thermometer registers 165°, turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Turkey Cutlet! Fantastic combo of Spices, which made one incredible Crust on the Turkey with the inside being tender and moist! I’ve used the Cumin Spice Rub on different meats now and it works well with all of them, gives it a nice crust and great flavor.

 

 

 

For one side dish I used the leftover Idahoan Scalloped Potato Casserole that I used the night before. Reheated that up and it’s just as tasty as it was the night before. I love using Idahoan Potato Products,a great variety of Potato Products and all delicious. I also heated up a bag of Walmart Marketside Sugar Snap Peas, just microwave in the steamable bag for 2 minutes and done! Wow, one great dinner tonight! Love those Jennie – O Extra Lean Turkey Breast Cutlets. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 
Jennie – O Extra Lean Turkey Breast Cutlets
A convenient refrigerated cutlet, 99 percent fat-free and ready for a range of recipes.Jennie – O Extra Lean Turkey Breast Cutlets
Product Features:Jennie - O Extra Lean Turkey Breast Cutlets
* 99% fat free
* Gluten Free
* The Biggest Loser® product
* 17.6-oz package (1.1 lbs)

 

Cooking Instructions:
STOVE TOP  METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place turkey breast cutlets in hot skillet.
*Cook, turning occasionally, 11-13 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

 
Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 10 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 50 mg Iron 4%
Sodium 75 mg Calcium 0%
Ingredients
TURKEY BREAST MEAT. NO GLUTEN.
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

 
https://www.jennieo.com/products/89-Extra-Lean-Turkey-Breast-Cutlets

« Previous Page

Blog at WordPress.com.
Entries and comments feeds.

Global Dine In

Global dishes in your home kitchen

The Heartie Kitchen

Heart Healthy, Plant Based Recipes

pico de priya

indulge yourself

This Geek Loves Food

Reviews of fiction-based & holiday cookbooks

The TV Mommy

The life of a television news reporter turned stay-at-home mom

Baking with Tori

for the love of food

MigaCandice And Her Notes

a juggler of sorts, i am. my mind could explode of thoughts, at times. i don't have much talent in writing them beautifully but i can still write, if not for artistic purposes, then just so that i won't forget.

melissa crismon

Oceans of Love

Taylor Tries...

I'm trying my best at adulting, complete with my pets and lots of vegan junk food

VEGAN OF FEW WORDS

Just the food, no chit-chat

Kitchen of Anna

Kitchen of Anna

Honey it's Plant Based

Just a big city girl trapped in quarantine, cooking her way through the long life aisle

The Fork and Table

Entertaining, Food and Always Fun!

Everyday Journeys

Everyday People

The Colour-Coordinated Vegan

Simple and Delicious Vegan Recipes with Colour-Coordinated Looks to Match

Flowers Faith Food

Celebrating Life

Allison Eat's

Lover of Food, Coffee, and Cats

RECIPES

Happiness: cooking, chatting and eating at home.

dirtandcactus.com

on becoming an expat in baja mexico