Jennie – O Recipe of the Week – Chili Cheese Turkey Brats

May 1, 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 Recipe of the Week is, Chili Cheese Turkey Brats. Brats made special, Chili Cheese Turkey Brats! Made with JENNIE-O® Lean Turkey Bratwurst with toppings of Chili, Kidney Beans, Onions, Shredded Pepper Jack Cheese, and Bell Peppers. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Chili Cheese Turkey Brats
Quick, easy and tasty: the trifecta of kid-friendly weeknight dinner recipes. Add chopped onions and kidney beans to your lean turkey bratwurst for a break from the bratwurst norm. Ready in under 15 minutes!

INGREDIENTS

1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
5 bratwurst buns
¼ cup chili
2 tablespoons cooked kidney beans
2 tablespoons chopped onion
2 tablespoons shredded pepper jack cheese
assorted chopped bell peppers, if desired

DIRECTIONS

1) Cook the bratwursts as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Place bratwursts on the buns. Top bratwursts with chili, kidney beans, onion and cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 330
Protein 23g
Carbohydrates 28g
Fiber 2g
Sugars 5g
Fat 13g
Cholestero l75mg
Sodium 980mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/311-chili-cheese-turkey-brats

It’s Chili, Chowder, or Stew Saturday – Smoky Chipotle Chili

April 25, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Smoky Chipotle Chili. To make this recipe you’ll be needing Boneless Beef Chuck Pot Roast, Vegetable Oil, Salt, Garlic, Diced Tomatoes with Green Peppers and Onions, Beer, Chipotle Peppers in Adobo Sauce, Kidney Beans, Masa Harina, and Sour Cream. I can smell that aroma now! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Smoky Chipotle Chili
This ‘fan’tastic super bowl of chili is sure to become a Game Day (or any day) favorite, plus score extra points for the fact that is is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.

Recipe Ingredients:
2 1/2 pounds boneless beef chuck pot roast, cut into 1/2-inch pieces
2 tablespoons vegetable oil – divided use
1 teaspoon salt
3 cloves garlic, minced
2 (14.5-ounce) cans diced tomatoes with green peppers and onions, undrained
1 (12-ounce) bottle beer
2 tablespoons adobo sauce from chipotle peppers
1 tablespoon minced chipotle peppers in adobo sauce
1 (15-ounce) can black, kidney or pinto beans, drained and rinsed
3 tablespoons masa harina*
Sour cream for accompaniment (optional)

Cooking Directions:
1 – Cut beef pot roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
2 – Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
3 – Stir in beans and masa harina*; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.
Makes 6 servings.

*3 tablespoons all-purpose flour mixed with 1/2 cup water can be substituted for masa harina.

Nutritional Information Per Serving (1/6 of recipe): 24 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 75 mg cholesterol; 887 mg sodium; 18 g carbohydrate; 3.9 g fiber; 32 g protein; 9.1 mg niacin; 0.3 mg vitamin B6; 3.2 mcg vitamin B12; 5.1 mg iron; 32.6 mcg selenium; 6.9 mg zinc; 0.7 mg choline.
https://www.cooksrecipes.com/soup/smoky_chipotle_chili_recipe.html

Tex-Mex Turkey Chili

November 1, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a 2nd Jennie – O Turkey Chili Recipe to pass along, Tex-Mex Turkey Chili. This one is made using JENNIE-O® Extra Lean Ground Turkey Breast, Onion, Garlic, Spices, Low Sodium Chicken Broth, Salsa, Kidney Beans, and Green Bell Peppers. This will be one Hearty and Delicious Turkey Chili! You can find this recipe at the Jennie -O Turkey website. And while there check out all the other Jennie – O Recipes! Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Tex-Mex Turkey Chili
This is a Gluten Free Recipe

It’s easy to switch from beef to turkey when it tastes this good. Savory, delicious and gluten-free, this hearty Tex-Mex chili recipe is ready in under 30 minutes.

INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon chili powder
1 tablespoon ground cumin
salt, if desired
1 cup low-sodium chicken broth
2 (14½-ounce) cans salsa-style or regular stewed tomatoes, undrained
1 (16-ounce) can kidney or pinto beans, drained and rinsed
1 green bell pepper, diced
¾ cup CHI-CHI’S® salsa

DIRECTIONS
1) Coat large saucepan with cooking spray. Add onion and garlic; cook over medium heat 5 minutes, stirring occasionally. Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt, if desired. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add chicken broth, tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat; simmer 10 minutes, stirring occasionally.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 38g
Carbohydrates 58g
Fiber 22g
Sugars 6g
Fat 2g
Cholesterol 35mg
Sodium 390mg
Saturated Fat 0g
https://www.jennieo.com/recipes/106-tex-mex-turkey-chili

It’s Chili, Chowder, or Stew Saturday – DEEP, DARK AND STOUT CHILI

September 7, 2019 at 6:02 AM | Posted in Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for DEEP, DARK AND STOUT CHILI. Just the name of DEEP, DARK AND STOUT CHILI makes you do the Chili drool! This one is made using; Extra Lean Ground Beef, Kidney Beans, Green Bell Peppers, Stewed Tomatoes, Dark Stout Beer, Chili Powder, Ground Cumin, Roasted Cumin, Sodium-Free Beef Bouillon Granules, and Salt. The recipe comes from one of my favorite sites, Diabetic Gourmet Magazine website. At the Diabetic Gourmet Magazine site you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

DEEP, DARK AND STOUT CHILI
Ingredients

2 Tbsp canola oil (30 mL)
1-1/2 lb extra lean ground beef (or 1 lb extra lean ground beef and 15-oz can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 cans (14.5 oz each) no-salt-added stewed tomatoes
1 bottle (12 oz) dark stout beer
3 Tbsp chili powder
1-1/2 Tbsp ground cumin
1-1/2 Tbsp smoked paprika (optional)
1 Tbsp sodium-free beef bouillon granules
1 tsp salt

Toppings:

1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into 6 wedges

Directions

1 – Heat 1 Tbsp canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
2 – Meanwhile, in a saute pan heat remaining 1 Tbsp canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
3 – Serve chili with choice of toppings placed in three small bowls.
NOTES:
Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.

Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups chili.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 5 grams
Sodium: 480 milligrams
Cholesterol: 45 milligrams
Protein: 20 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/deep-dark-and-stout-chili

It’s Chili, Chowder, or Stew Saturday – Spicy Pork Chili

May 25, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 6 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Spicy Pork Chili. Made using a Boneless Pork Loin along with Tomatoes, Kidney Beans, and Spices. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spicy Pork Chili
Warm up after a day of raking leaves or shoveling snow with this tasty pork chili. Even better the next day as leftovers. Serve with extra tortillas or warm cornbread.

Recipe Ingredients:
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 (16-ounce) cans whole peeled tomatoes, crushed
1 (16-ounce) can red kidney beans, drained and rinsed
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese for accompaniment (optional)
Warm flour tortillas for accompaniment (optional)

Cooking Directions:
1 – In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
2 – Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.
3 – Top each serving with some of the cheese. Serve with tortillas, if desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/spicy_pork_chili_recipe.html

“Meatless Monday” Recipe of the Week – BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

May 13, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. Plus you can subscribe to their Magazine, the Diabetes Self Management. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

Ingredients

Mayonnaise
1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30 mL
1 Tbsp fresh lime juice 15 mL
1 Tbsp water 15 mL
1/4 cup chopped fresh cilantro leaves 60 mL
Burgers

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper 125 mL
1/3 cup quick-cooking oats 75 mL
2 large egg whites
1 Tbsp canola oil 15 mL
1/8 – 1/4 tsp cayenne pepper .5 – 1 mL
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion 60 mL
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)

Directions

1 – Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2 – Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 – Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 – To assemble, spoon 1 Tbsp (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
* Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

NOTES:
Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.

Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 12 grams
Saturated Fat: 1.8 grams
Fiber: 10 grams
Sodium: 785 milligrams
Protein: 19 grams
Carbohydrates: 33 grams
https://diabeticgourmet.com/diabetic-recipe/black-bean-burgers-with-avocado-lime-mayo

“Meatless Monday” Recipe of the Week – Spiced Pumpkin and Red Beans

November 12, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spiced Pumpkin and Red Beans. Kidney Beans and Diced Pumpkin are 2 of the ingredients that make up this week’s recipe. It’s from the CooksRecipes website which is full of delicious and healthy recipes. Check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spiced Pumpkin and Red Beans
A wholesome, delicious and nutritious pumpkin and red kidney bean stew served over rice.

Recipe Ingredients:
3 cups cooked light or dark red kidney beans, drained and rinsed
4 cups peeled, diced pumpkin
2 medium onions
2 tomatoes, cored and chopped
4 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 teaspoon ground cinnamon
1/2 teaspoon unsweetened cocoa
1/4 teaspoon ground cloves
2 tablespoons minced fresh parsley
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water

Cooking Directions:
1 – To prepare the pumpkin, cut in half, remove seeds, and peel off outer skin. Parboiling or baking the pumpkin first may make peeling easier.
2 – Coat skillet with nonstick cooking spray and sauté pumpkin and onion for 4 minutes over medium heat.
3 – Add tomatoes, garlic, and ginger, and cook for an additional 4 minutes.
4 – Add seasonings and cook for an additional 4 minutes.
5 – Add seasonings and cook for 1 minute longer, stirring frequently. Stir in water and cook for 35 to 40 minutes, until pumpkin is tender.
6 – Stir in beans and cook for 10 minutes. Serve with steamed rice.
Makes 4 to 6 servings.
https://www.cooksrecipes.com/mless/spiced_pumpkin_and_red_beans_recipe.html

Soup Special of the Day……Pumpkin Chili Mexicana

September 23, 2018 at 5:02 AM | Posted in chili, CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is, Pumpkin Chili Mexicana. Want a recipe that just screams that Fall is coming, here it is! Made using Pumpkin, Onion, Chile Peppers, Ground Turkey, and Kidney Beans. Just another delicious and healthy recipe from the CooksRecipes website. Check the Cooks site out for all their many recipes. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Pumpkin Chili Mexicana
Pumpkin lends color, nutrients and substance to this creamy chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.

Recipe Ingredients:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey or chicken
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 (15-ounce) can tomato sauce
1 (15.25-ounce) can kidney beans, drained
1 (4-ounce) can diced green chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:
1 – Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
2 – Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/soup/pumpkin_chili_mexicana_recipe.html

“Meatless Monday” Recipe of the Week – Tex-Mex Chili Cheese Supreme

September 3, 2018 at 5:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tex-Mex Chili Cheese Supreme. Another one of those Meatless Dishes that makes you say, who needs the Meat! Made with Green Peppers, Kidney beans, Tomatoes, Green Chilies, Ricotta Cheese, and more! You can find this recipe at the CooksRecipes website (https://www.cooksrecipes.com/index.html) At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. Be sure to check it out soon! Enjoy and Eat Healthy in 2018!

Tex-Mex Chili Cheese Supreme
This great tasting Tex-Mex chili cheese casserole is sure to win approval and ‘keeper status’ by family and friends.

Recipe Ingredients:
2 tablespoons vegetable oil
1 medium green pepper, seeded and chopped
1 clove garlic, minced
1 (15.5-ounce) can kidney beans, drained
1 (16-ounce) can tomatoes, with juice, coarsely chopped
1 (15-ounce) can tomato sauce
1 tablespoon chili powder, or to taste
1 (15-ounce) carton Wisconsin ricotta cheese
2 cups shredded Wisconsin Monterey Jack cheese
1 (4-ounce) can diced green chiles
1 bunch green onions, finely chopped
3 large eggs, beaten
1 (8-ounce) bag tortilla chips
2 cups (8 ounces) shredded Sharp Wisconsin cheddar cheese

Cooking Directions:
1 – Heat oil in skillet over medium high heat. Sauté green pepper and garlic until tender. Add kidney beans. Set aside.
2 – In saucepan, combine tomatoes, tomato sauce and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
3 – Add to kidney bean mixture. Combine ricotta and Monterey Jack cheeses, chiles, onions and eggs.
4 – Spread 1/4 of cheese mixture evenly in greased 13x9x2 inch glass baking dish. Arrange 1/4 of chips over cheese. Spread 1/4 of tomato mixture over chips. Repeat layer 3 more times.
5 – Cover with aluminum foil and bake at 325°F (160°C) for 30 to 40 minutes.
6 – Remove foil and top with cheddar cheese and bake 10 to 15 minutes more.
7 – Let stand 5 minutes before serving.

Makes 8 to 10 servings.
https://www.cooksrecipes.com/mless/tex-mex_chili_cheese_supreme_recipe.html

Kitchen Hint of the Day!

July 23, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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The Kidney Bean……….

The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and color to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans. – Wikipedia

Kidney beans are a good source of several vitamins and minerals, such as molybdenum, folate, iron, copper, manganese, potassium, vitamin K1 and phosphorus.

Canned kidney beans are high in fiber. A half-cup serving of kidney beans provides you with approximately 9 grams of fiber. Kidney beans, like other legumes, contain no fat or cholesterol and are low in calories. Some canned kidney beans are high in sodium but many companies offer a low-sodium alternative.

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