Jennie – O Turkey Recipe of the Week – Turkey and Rice Soup

October 29, 2021 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 Turkey and Rice Soup. To make this week’s recipe you’ll be needing JENNIE-O® Oven Roasted Turkey Breast, Low Sodium Chicken Broth, Celery, Onion, Bay Leaf, Jasmine Rice, and Carrots. There’s 250 calories and 23 net carbs per serving. 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 2021! https://www.jennieo.com/

Turkey and Rice Soup
Delicious soup that’s deliciously simple. Using commonly-found ingredients, this high-flavor Turkey and Rice Soup is an amazing fuss-free lunch or weeknight dinner.

Total Time – 1 Hour
Serving Size – 4 Servings

2 – cups cubed JENNIE-O® Oven Roasted Turkey Breast
2 – quarts low-sodium chicken broth
2 – stalks celery, cut in 1/2-inch pieces
1 – onion, chopped
1 – bay leaf
3/4 – cup jasmine rice
2 – carrots,

Directions
1) In kettle, combine turkey, broth, celery, onion, bay leaf, jasmine rice and carrots. Bring to a boil; cover, reduce heat, simmer 20 minutes or until rice is tender.

2) Remove bay leaf before serving.

Nutrition
Calories – 250
Protein – 30g
Carbohydrates – 25g
Fiber – 2g
Sugars – 3g
Fat – 4g
Cholesterol – 40mg
Sodium – 990mg
Fat – 1g
https://www.jennieo.com/recipes/turkey-and-rice-soup/

Jennie – O Turkey Recipe of the Week – Turkey Teriyaki Stir-Fry

January 22, 2021 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 Turkey Teriyaki Stir-Fry. To make this week’s recipe you’ll be needing Oil, JENNIE-O® Oven Roasted Turkey Breast, Low-Sodium Teriyaki Stir Fry Sauce, Bell Peppers, Green Onions, Pea Pods, Mushrooms, and Rice. The Stir – Fry is 250 calories and 17 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Make the SWITCH in 2021!   https://www.jennieo.com/

Turkey Teriyaki Stir-Fry
Fill your home with the aroma of savory lean turkey breast stir-fried with red and yellow bell peppers, pea pods, mushrooms and a tangy teriyaki sauce. It’s an easy Turkey Teriyaki Stir-Fry recipe that goes from wok to table in less than 30 minutes!

Total Time – 30 Minutes
Serving Size – 4 servings

Ingredients
2 tablespoons oil, divided

12 ounces cubed JENNIE-O® Oven Roasted Turkey Breast

1/3 cup low-sodium teriyaki stir fry sauce, divided

1 each red and yellow bell pepper, cut into strips

6 green onions, cut diagonally

1 cup pea pods

10 mushrooms, sliced
rice, if desired

Directions
1) Heat 1 teaspoon oil in wok over medium heat. Add turkey and stir-fry 2 to 3 minutes or until meat is brown. Add 2 tablespoons teriyaki sauce. Stir-fry to coat. Remove turkey from wok.

2) Add remaining oil to hot wok. Add red and yellow peppers, green onions, pea pods and mushrooms. Stir-fry until vegetables are tender-crisp. Stir in turkey and remaining teriyaki sauce. Heat thoroughly.

3) Serve with hot rice, if desired.

Nutrition
Calories – 250
Protein – 17g
Carbohydrates – 24g
Fiber – 7g
Sugars – 12g
Fat – 10g
Cholesterol – 25mg
Sodium – 890mg
Saturated Fat – 1g
https://www.jennieo.com/recipes/turkey-teriyaki-stir-fry/

Jennie – O Turkey Recipe of the Week – Corn and Turkey Quesadillas

June 12, 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 is – Corn and Turkey Quesadillas. Quesadillas made a whole lot healthier! To make these Quesadillas you’ll be needing Corn Cobs, CHI-CHI’S® Burrito-Size Tortillas, Shredded Colby Jack Cheese, JENNIE-O® Oven Roasted Turkey Breast, Roasted Red Pepper Strips, JENNIE-O® Turkey Bacon, Salsa.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/

Corn and Turkey Quesadillas
These easy-to-prepare quesadillas are sure to make an impression. Loaded with freshly grilled corn, roasted red pepper, flavorful turkey and turkey bacon, they’re great as an appetizer or an easy dinner!

MAKES – 4 SERVINGS
PREP – UNDER 15 MINUTES
TOTAL – LESS THAN 1 HOUR

INGREDIENTS
2 corn cobs, trimmed of husk and silk
4 CHI-CHI’S® burrito-size tortillas
2 cups shredded Colby Jack cheese
1 cup thinly sliced JENNIE-O® Oven Roasted Turkey Breast
1 cup roasted red pepper strips, drained
6 slices JENNIE-O® Turkey Bacon, cooked according to package directions and halved
salsa, if desired

DIRECTIONS
1) Prepare grill for medium heat. Cook corn cobs 12 to 15 minutes or until tender, turning occasionally; let cool. Place corn cob on its end. Run knife down cob to remove corn kernels. Repeat with remaining cob; set aside.
2) Place 2 tortillas on counter. Sprinkle with half cheese. Top with turkey, red pepper, bacon and corn. Sprinkle with remaining cheese. Top with remaining tortillas. Carefully lift onto grill. Cook 2 to 3 minutes per side or until tortillas are crisp and grill marks appear. Cut into wedges to serve. Serve with salsa, if desired. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 360
Protein 23g
Carbohydrates 30g
Fiber 3g
Sugars 3g
Fat 17g
Cholesterol 45mg
Sodium 860mg
Saturated Fat 8g
https://www.jennieo.com/recipes/764-corn-and-turkey-quesadillas

Hot Turkey Sandwiches

November 29, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For the 2nd Jennie – O Turkey Leftovers Recipe its a recipe for Hot Turkey Sandwiches. Just looking at that picture makes the taste buds come alive! Made using JENNIE-O® Oven Roasted Turkey Breast, Cranberry Sauce, Mashed Potatoes, Stuffing, and Turkey Gravy. What a Delicious way to use those Thanksgiving Leftovers! You can find this recipe along with all the other delicious and healthy Jennie – O Turkey Recipes at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Hot Turkey Sandwiches
Here’s a great recipe for your holiday leftovers that’s ready in under 15 minutes. Enjoy layers of lean turkey breast, cranberry sauce and toasted sourdough, topped with gravy.

INGREDIENTS
½ cup cranberry sauce
4 slices sourdough bread, toasted
1 pound thinly sliced JENNIE-O® Oven Roasted Turkey Breast, heated
1 cup mashed potatoes, heated
1 cup prepared stuffing, heated
½ cup turkey gravy, heated

DIRECTIONS
1) Spread cranberry sauce on bread slices.
2) Place turkey over cranberry sauce.
3) Top turkey with mashed potatoes and stuffing. Pour gravy over potatoes and stuffing.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 17g
Carbohydrates 41g
Fiber 2g
Sugars 9g
Fat 2.5g
Cholesterol 25mg
Sodium 770mg
Saturated Fat0g
https://www.jennieo.com/recipes/431-hot-turkey-sandwiches

Quinoa Cobb Salad Shaker

June 14, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second recipe from the Jennie – O website I have a recipe for a Quinoa Cobb Salad Shaker. This one uses 2 Jennie -O Turkey Products; JENNIE-O® Oven Roasted Turkey Breast and the JENNIE-O® Turkey Ham. You’ll also need Reduced Sodium Chicken Broth, Quinoa, Carrots, Romaine Lettuce, Tomatoes, Shredded Cheddar Cheese, and Italian salad Dressing. Plus it all comes in a Shaker To Go Cup so you can have it anywhere! 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 2019! https://www.jennieo.com/

Quinoa Cobb Salad Shaker
Shake up your lunch routine with this Quinoa Cobb Salad Shaker recipe. It’s everything you love about a classic cob in an easy, take-with-you-anywhere cup. With layers of savory flavor, this salad shaker makes lunchtime on the go anything but forgettable.

INGREDIENTS
1½ cups quinoa
1½ cups reduced sodium chicken broth
1½ cups water
1½ cups shredded carrots
¾ cup diced JENNIE-O® Oven Roasted Turkey Breast
¾ cup diced JENNIE-O® Turkey Ham
3 cups chopped romaine lettuce
18 cherry tomatoes
¾ cup shredded Cheddar cheese
6 ounces Italian salad dressing

DIRECTIONS
1) In saucepan, mix quinoa with chicken broth and water. Bring to boil and cover, reduce heat and simmer 15 minutes or until cooked. Fluff with fork and cool.
2) In 6 shaker containers, layer quinoa, carrots, turkey, ham, romaine, tomatoes and cheese. Serve with Italian dressing.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 220
Protein 17g
Carbohydrates 18g
Fiber 3g
Sugars 5g
Fat 10g
Cholesterol 30mg
Sodium 760mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/1248-quinoa-cobb-salad-shaker

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