Diabetic Side Dish of the Week – Swedish Potato Salad

June 20, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Swedish Potato Salad. To make this week’s Recipe you’ll be needing Potatoes, Leeks, Capers, White Pepper, Fat Free Mayonnaise, and Fat Free Sour Cream. There’s 83 calories and 17 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Swedish Potato Salad
This simple potato salad features just six ingredients and comes together in 30 minutes. Creamy and flavorful, it’s a perfect pairing for burgers, chicken, steak, and all your favorite foods!

Ingredients
Preparation time: 30 minutes

4 cups cubed potatoes
1 cup chopped leeks, both green and white portions
1 tablespoon capers, drained
1/2 teaspoon white pepper
1/2 cup fat-free mayonnaise
1 cup fat-free sour cream

Directions
Yield: 11 servings
Serving size: 1/2 cup

1 – Place potatoes in a pot and cover with water. Cover and bring to boil, cooking until just tender. Drain, transfer to a large mixing bowl, and chill. Stir in chopped leeks and capers, and add white pepper. Fold mayonnaise into sour cream and add mixture to potatoes, stirring until well blended. Chill until serving time.

Nutrition Information:
Calories: 83 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 131 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/swedish-potato-salad/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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APPLE-BALSAMIC SALMON

May 11, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for APPLE-BALSAMIC SALMON to pass along. To make this recipe you’ll be needing Salmon Fillets, Sea Salt, Apple Jelly, Balsamic Vinegar, Granny Smith Apples, Gala Apples, Leeks, and Course Ground Black Pepper. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

APPLE-BALSAMIC SALMON

Ingredients

4 (4-ounce) skinless salmon fillets, 3/4 to 1 inch thick
1/4 to 1 teaspoon fine sea salt (normal table salt can be used)
1/4 cup apple jelly
2 teaspoons aged balsamic vinegar
3/4 cup julienne-cut, unpeeled, Granny Smith or other green apple (1/4 x 1-1/2-inch-long slivers)
3/4 cup julienne-cut, unpeeled Gala or other reddish apple (1/4 x 1-1/2-inch-long slivers)
1/3 cup very thin sliced and quartered leek (white and light green portion only)
Course-ground black pepper

Directions

1 – Preheat oven to 450 F. Fold each piece of paper crosswise in half. Cut 4 half-heart shapes 7 inches longer and 4 inches wider than the fillets (the fold edges will be the centers of the hearts). Open each paper or foil heart; set aside.
2 – Lightly sprinkle salmon with 1/4 teaspoon salt. Place each fillet near the center on one side of each heart.
3 – Heat apple jelly over low heat or in a microwave oven just until melted. Remove from heat; stir in balsamic vinegar. Spoon mixture evenly over fillets. Toss together apples and leek. Place mixture evenly on top of fillets.
4 – Fold opposite side of each heart up and over the fish and apple mixture. Starting at top of heart, fold edges to seal open sides by making small tight folds. Twist tip of hearts to close packets. Place packets on baking sheet. Bake in preheated oven for 8 to 12 minutes until fish flakes easily. (Carefully open packets to check doneness.)
5 – To serve, cut packets open by slashing a large X on the top of each, then fold back paper. Transfer packets to dinner plates and serve with rice. Or, if desired, remove fish with apples from packets and place slightly on top of rice; spoon over juices. Season to taste with additional salt and the pepper.
NOTES:
This recipe makes enough balsamic-apple juice for serving over brown rice.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 15 grams
Saturated Fat: 3.5 grams
Sodium: 70 milligrams
Cholesterol: 60 milligrams
Protein: 23 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/apple-balsamic-salmon

“Meatless Monday” Recipe of the Week – Spring Vegetable Ragoût

May 10, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Spring Vegetable Ragoût. To make this week’s Recipe some of the Ingredients you’ll be needing Olive Oil, Leeks, Garlic, Frozen Corn, Yellow Squash, Edamame, Carrots, Cherry Tomatoes, Spices, Herbs, and More! The Dish is 156 calories and 20 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spring Vegetable Ragoût
This hearty vegetarian ragoût is chock-full of flavorful fresh vegetables, including leeks, yellow squash, edamame, carrots and cherry tomatoes. And with less than 10 minutes of preparation time required, it’s perfect for a busy weeknight!

Ingredients
1 tablespoon olive oil
2 leeks, thinly sliced
3 cloves garlic, minced
1 package (10 ounces) frozen corn
1 cup vegetable broth
8 ounces yellow squash, halved lengthwise and cut into 1/2-inch pieces (about 1 1/4 cups)
6 ounces frozen shelled edamame
1 small package (4 ounces) shredded carrots
3 cups small cherry tomatoes, halved
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper (optional)
Minced fresh parsley (optional)

Directions
Yield: 6 servings
Serving size: 1 1/2 cups ragoût (without added salt and black pepper seasoning)

1. Heat oil in large skillet over medium heat. Add leeks and garlic; cook and stir just until fragrant. Add corn, broth, squash, edamame and carrots; cook and stir about 5 minutes, or until squash is tender.

2. Stir in tomatoes, tarragon, basil and oregano. Reduce heat to low; cover and simmer 2 minutes, or until tomatoes are soft. Season with salt and pepper, if desired. Garnish with parsley.

Nutrition Information:
Calories: 156 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 111 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/spring-vegetable-ragout/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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SEARED CHICKEN WITH GRAPES AND ARTICHOKES

March 17, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a SEARED CHICKEN WITH GRAPES AND ARTICHOKES to pas along. To make this recipe you’ll be needing Boneless and Skinless Chicken Breasts, Seasonings, Leeks, Artichoke Hearts, Low Sodium Chicken Stock, California Grapes and more! The Dish is 320 calories and 18 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

SEARED CHICKEN WITH GRAPES AND ARTICHOKES
Grapes are a smart choice to keep on hand for healthy snacking and eating, and the vibrant colors and flavors bring extra life to a basic protein – such as chicken.

For a unique twist on a main dish, dressing up chicken with an addition like fresh grapes is as elegant as it is delicious. This Seared Chicken with Grapes and Artichokes is a great example.

Recipe Yield: 4 servings.

Ingredients

2 boneless, skinless chicken breasts (8 ounces each), butterflied lengthwise into 4 cutlets
salt, to taste
pepper, to taste
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 leek, white part only, halved and thinly sliced
2 tablespoons chopped fresh oregano
1-1/2 cups quartered artichoke hearts, frozen, canned or jarred
1/2 cup dry white wine
1/2 cup low-sodium chicken stock
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 teaspoons butter
3/4 cup green California grapes
3/4 cup red California grapes
2 tablespoons chopped flat-leaf parsley

Directions

1 – Season chicken breasts with salt and pepper, to taste.
2 – In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside.
3 – Add remaining olive oil to pan, along with garlic, leek and pinch of salt; cook on medium heat 2-3 minutes to soften leek.
4 – Stir in oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer 2-3 minutes then add chicken back to pan, basting each breast with sauce.
5 – Add grapes and simmer 3-5 minutes, or until grapes are just soft and chicken is cooked through.
6 – Stir in fresh parsley and serve.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 320
Fat: 12 grams
Saturated Fat: 3 grams
Fiber: 5 grams
Sodium: 390 milligrams
Cholesterol: 70 milligrams
Protein: 26 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipe/seared-chicken-with-grapes-and-artichokes

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 10, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe and purchase the Wild Idea Corned Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

HEARTY IRISH STEW

February 27, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a Healthy Irish Stew to pass along to all of you. With St. Patrick’s Day about a month away I thought I would give you the perfect St. Paddy’s Day Dish to help you celebrate! To make this Stew some of the ingredients you’ll be needing are Top Round Beef, Garlic, Spices, Onions, Carrots, Parsnips, Russet Potatoes, Leeks and more! The Stew is 370 calories and 37 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

HEARTY IRISH STEW
Turn your St. Patrick’s Day party’s food and drinks into true Irish dining with this delicious, hearty American Irish Stew. It includes beef, onion, carrots, parsnips and potatoes for a Irish-inspired meal to satisfy all of your hungry guests. A great alternative to corned beef for St. Paddy’s Day.

Ingredients

1 tablespoon extra-virgin olive oil
1-1/4 pounds beef, top round, cut into 3/4-inch pieces
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 medium onion, coarsely chopped
3 medium carrots, peeled and cut into 3/4-inch pieces
2 medium parsnips, cut into large chunks (optional)
3 cups low-fat, reduced-sodium beef broth
4 medium russet potatoes, peeled and cut into large chunks
1 tablespoon chopped fresh rosemary
1 leek, coarsely chopped
2 tablespoons chopped fresh parsley

Directions

1 – In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
2 – Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
3 – Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
4 – Serve hot and garnish with parsley, if desired.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 370
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 427 milligrams
Carbohydrates: 43 grams
https://diabeticgourmet.com/diabetic-recipe/hearty-irish-stew

Kitchen Hint of the Day!

December 22, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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The Winter Harvest………………….

There are plenty of edibles that you can plant in wintertime, including garlic, leeks, onions, radishes, lettuce, peas, potatoes, chard, spinach, rhubarb, and other leafy greens such as bok choy and kale. If you’ve already planted these yummy treats, then you can harvest them straight through winter.

Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing

April 29, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Passing along a delicious sounding recipe for Cornish Hens, Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing. To make this Dish you’ll be needing Butter, Leeks, Long Grain Rice, California Walnuts, Parsley, Lemon Rind, Thyme, Salt and Pepper, Cornish Hens, Honey, and Lemon Juice. 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

Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing
This recipe is festive enough for company, but simple enough for weekday meals.

Recipe Ingredients:
2 tablespoons butter
1 cup chopped leeks or shallots
2 2/3 cups cooked long-grain parboiled white or brown rice
1 cup chopped toasted California Walnuts
1/4 cup finely chopped fresh parsley
2 tablespoons finely grated lemon rind
4 teaspoons fresh thyme leaves
Salt and ground black pepper, to taste
4 Cornish hens, about 1 1/2 pound each
1/4 cup liquid honey
2 teaspoons lemon juice

Cooking Directions:
1 – In large skillet, heat butter over medium heat. Add leeks; sauté until just tender. Stir in rice, walnuts, parsley, lemon rind and thyme. Season with salt and pepper; set aside.
2 – Rinse Cornish hens and pat dry; season inside and out with salt and pepper. Stuff cavity with rice mixture. Tuck wings underneath and tie legs together. Place with breast side up in large roasting pan.
3 – Bake in 375°F (190°C) for 1 hour or until juices run clear, basting several times with pan drippings.
4 – In small bowl, whisk together honey and lemon juice. Brush Cornish hens with honey glaze during last 15 minutes of cooking; baste several times with glaze and pan drippings. Remove from oven and allow to rest for 5 minutes; remove string.
Makes 4 servings.

Tip: The stuffing can also be enjoyed as a side dish with chicken, pork or fish. Place in casserole dish, adding 2/3 cup chicken broth. Cover and bake in 375°F (190°C) oven for 20 minutes or until heated through.
https://www.cooksrecipes.com/game/honey_lemon-glazed_cornish_hens_with_california_walnut_rice_stuffing_recipe.html

It’s Chili, Chowder, or Stew Saturday – Lamb and Vegetable Stew

January 25, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Lamb and Vegetable Stew. One Delicious Stew to warm up these cold Winter Nights, Lamb and Vegetable Stew. Made using Lamb Shoulder Meat, Mushrooms, Bell Peppers, Carrots, New Potatoes, Parsnip, Leeks, Herbs, and Spices. The recipe is from the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lamb and Vegetable Stew
Perfect for those cold winter nights, this slow cooker Lamb and Vegetable Stew is a cinch to prepare!

Ingredients
2 cups sliced mushrooms
1 large red bell pepper, diced
1 large carrot, cut into 1/2-inch-thick slices
1 small unpeeled new potato, diced
1 small parsnip, cut into 1/2-inch-thick slices
1 large leek, white part only, chopped
1 clove garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon black pepper
12 ounces lamb shoulder meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1/2 teaspoon salt (optional)

Directions
Yield: 4 servings
Serving size: 1 cup

1- Place mushrooms, bell pepper, carrot, potato, parsnip, leek, and garlic in slow cooker. Add chicken broth, thyme, rosemarymary and black pepper; stir. Add lamb. Cover; cook on LOW 6 to 7 hours.

2 – Combine flour and 2 tablespoons liquid from slow cooker in small bowl. Stir flour mixture into slow cooker. Cover; cook 10 minutes. Stir in salt, if desired.

Nutrition Information:
Calories: 204 calories, Carbohydrates: 55 g, Protein: 21 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 82 mg, Sodium: 82 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lamb-vegetable-stew/

 

 

 

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Turkey Sausage and Rice Soup

December 13, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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I’ve got another Delicious and Healthy Jennie – O Turkey Soup Recipe, Turkey Sausage and Rice Soup. Made with JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage along with leeks, carrots, bell peppers, fresh thyme, and white rice. You can find this recipe at the Jennie – O Turkey website along with all the other Healthy and Delicious Jennie – O Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Sausage and Rice Soup
Simmer smoked turkey sausage, leeks and carrots together with bell peppers, fresh thyme and white rice in this colorful, delicious soup. Ready in under 30 minutes.

INGREDIENTS

2 tablespoons butter
1 large or 2 medium sliced leeks, white and light green parts
2 carrots, thinly sliced
1 (14-ounce) package JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage
2 cups diced mixed bell peppers, preferably red and yellow
3 (13¾-ounce) cans reduced-sodium chicken broth
¾ cup uncooked quick cooking brown rice
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
chives, if desired

DIRECTIONS

1) In a large saucepan, melt butter over medium heat. Add leeks and carrots; cook 5 minutes, stirring occasionally.
2) Cut sausage into ½-inch slices. Add sausage to saucepan; cook 5 minutes, stirring occasionally.
3) Add bell peppers, chicken broth, rice and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until rice is tender.
4) Stir in fresh thyme. Ladle into bowls. Top with chives, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories260
Protein14g
Carbohydrates26g
Fiber3g
Sugars4g
Fat11g
Cholesterol45mg
Sodium950mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/145-turkey-sausage-and-rice-soup

 

 

Fully Cooked Hardwood Smoked Turkey Sausage

JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage is easy to slice and add to your favorite recipes such as pasta, pizzas, soup or snacks! Because the sausage is hardwood smoked, it has a great taste and texture with less fat – 65% less fat than smoked beef sausage*. Comes fully cooked so prep time is minimal whether you’re cooking on a grill, in the microwave or simmering in a pot of water. Gluten free.

* HARDWOOD SMOKED
* GLUTEN FREE
https://www.jennieo.com/products/77-fully-cooked-hardwood-smoked-turkey-kielbasa

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