Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad

June 26, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad. To make this dish you’ll be needing Acorn Squash, Butternut Squash, Olive Oil, Salt, Ground Pepper, Arugula Leaves, Red Onion, Pistachios, Ricotta Cheese, White Wine Vinegar, Honey, Dijon Mustard, and JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt. 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/

Oven Roasted Squash Salad
Complete the Thanksgiving spread with Roasted Squash Salad, a delicious seasonal mix of two types of oven roasted squash tossed with fresh arugula! This recipe is a quick and easy side dish or appetizer guests will love!

INGREDIENTS
1 medium acorn squash, cut in half
1 medium butternut squash, cut in half
2 tablespoons olive oil, plus ¼ cup, divided
1½ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
8 cups arugula leaves
¼ cup thinly sliced red onion
¼ cup pistachios, toasted
2 ounces aged ricotta cheese, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt

DIRECTIONS
1) Place acorn and butternut squash on jellyroll pan, cut sides up. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and ¼ teaspoon pepper. Bake 25 minutes or until slightly browned and tender. Let stand 10 minutes. Slice and set aside.
2) In large bowl, toss together arugula, onion slices and pistachios. Top with squash slices and ricotta cheese.
3) In small bowl, whisk together vinegar, honey, and mustard. Slowly add remaining ¼ cup olive oil, whisking constantly. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Drizzle desired amount of dressing over salad.
4) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon and sprinkle over salad.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 190
Protein 4g
Carbohydrates 12g
Fiber 2g
Sugars 3g
Fat 15g
Cholesterol 10mg
Sodium 560mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1188-oven-roasted-squash-salad

Jennie – O Turkey Recipe of the Week – Sweet Potato Turkey Bacon ‘Toast’

February 9, 2018 at 6:29 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 – Sweet Potato Turkey Bacon ‘Toast’. Made using JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt along with Sweet Potatoes, WHOLLY® SIMPLY AVOCADO™ dip, Poached Eggs, and Spices. Only 120 calories and 8 net carbs per serving. 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 2018! https://www.jennieo.com/

 

Sweet Potato Turkey Bacon ‘Toast’
Who needs bread to have toast? Sweet potatoes are the base of this fall-themed snack. Topped with JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt, avocado dip and a poached egg, this recipe makes a nutritious breakfast or brunch that’s sure to impress.

INGREDIENTS
2 large sweet potatoes
1 teaspoon kosher salt
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt
1 (8-ounce) package WHOLLY® SIMPLY AVOCADO™ dip
6 poached eggs, kept warm, if desired
1 tablespoon smoked paprika or Aleppo pepper

DIRECTIONS
1) Slice sweet potatoes into 6 ½-inch slices. Place on parchment paper-lined baking sheet or jellyroll pan in a single layer. Lightly spray with cooking spray and sprinkle with salt. Bake 20 minutes, flipping half way through.
2) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
30 Top sweet potatoes slices with avocado, bacon slices, and poached egg. Sprinkle with smoked paprika.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 120
Protein 4g
Carbohydrates 12g
Fiber 4g
Sugars 3g
Fat 6g
Cholesterol 10mg
Sodium 440mg
Saturated Fat 1g
https://www.jennieo.com/recipes/1206-sweet-potato-turkey-bacon-toast

Slow Cooker Corn Casserole

December 8, 2017 at 6:34 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I’m passing along another delicious recipe off the Jennie – O Turkey website, Slow Cooker Corn Casserole. A delicious side dish for the Christmas Holiday. You’ll be using chopped JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt as a topping on top of the Corn Casserole. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website (https://www.jennieo.com/). Enjoy and Make the SWITCH!

Slow Cooker Corn Casserole

Slow Cooker Corn Casserole is the cream of the comfort food crop! It’s a fluffy, buttery mix of corn muffin, creamed corn, cheddar cheese, and green chilis sprinkled with jalapeño turkey bacon. Just toss the ingredients in the slow cooker and brace your appetite for serious satisfaction! It’ll be east to hibernate through the winter with this on your plate!

INGREDIENTS

1 (8.5-ounce) package corn muffin mix
2 eggs or ½ cup egg substitute
½ cup sour cream
1 (14 ¾-ounce) can cream-style corn
1 (10-ounce) package frozen corn kernels
1 (4-ounce) can chopped green chiles, undrained
¼ cup melted butter
1 cup shredded Cheddar cheese
4 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt

DIRECTIONS

1) In lightly greased slow cooker, stir together corn muffin mix, eggs, sour cream, corn, chiles, butter and Cheddar cheese. Cook, covered on HIGH 4 hours or LOW 6 -8 hours.
2) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon and sprinkle over corn casserole.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 280
Protein 10g
Carbohydrates 30g
Fiber 2g
Sugars 5g
Fat 14g
Cholesterol 50mg
Sodium 560mg
Saturated Fat 8g

https://www.jennieo.com/recipes/1197-slow-cooker-corn-casserole

Jennie – O Recipe of the Week – Veggie Frittata with Turkey Bacon

March 11, 2016 at 6:24 AM | Posted in Jennie-O Turkey Products | 4 Comments
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This week’s Jennie – O Recipe of the Week is a Veggie Frittata with Turkey Bacon. A delicious and healthy Breakfast or Brunch recipe. Made with JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt, Red and Green Peppers, Mushrooms, Asparagus and more. These are to please! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website, Enjoy! http://www.jennieo.com/

 
Veggie Frittata with Turkey Bacon

Ingredients
1 (12-ounce) package JENNIE-O® Lower Sodium Turkey Bacon made with Sea SaltVeggie Frittata with Turkey Bacon
1 tablespoon vegetable oil
½ cup finely chopped red pepper
½ cup finely chopped green pepper
1 cup thinly sliced mushrooms
1 cup finely chopped asparagus
2 cups egg substitute or 8 eggs
¼ cup milk
1 tablespoon chopped fresh parsley
1 cup shredded low-fat Swiss cheese
⅓ cup thinly sliced green onions
Directions
1 – Heat oven to 350°F. Mist 12 muffin cups with cooking spray. Cook turkey bacon as specified on the package. Cut into ½-inch pieces and set aside.

2 – In large skillet over medium-high heat, add oil, red and green pepper, mushrooms and asparagus. Cook 5 minutes, stirring occasionally, until vegetables are cooked.

3 – In large bowl, whisk eggs, milk and parsley until well mixed. Stir in bacon, cheese, mushroom mixture and green onions. Spoon mixture into muffin cups, filling approximately ¾ full. Bake 20 minutes or until set.

Nutritional InformationJennie O Make the Switch
Calories 100 Fat 6g
Protein 10g Cholesterol 20mg
Carbohydrates 2g Sodium 280mg
Fiber 1g Saturated Fat 1.5g
Sugars 1g

http://www.jennieo.com/recipes/772-Veggie-Frittata-with-Turkey-Bacon

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