Mediterranean Turkey Burger

August 16, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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I have another Jennie – O Turkey Burger Recipe to pass along to all of you, Mediterranean Turkey Burger. Made using JENNIE-O® Lean Ground Turkey along with Feta Cheese,Mint and Garlic, and Breadcrumbs with toppings of Greek Yogurt, Lettuce, and Tomato. This served in a Whole Wheat Pita Bread. The Burger is only 210 calories and 12 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 2019! https://www.jennieo.com/

Mediterranean Turkey Burger
Feta cheese, mint and garlic are mixed into this Mediterranean turkey burger patty, giving it a lot of flavor without a lot of fat and under 300 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
⅓ cup whole wheat breadcrumbs
⅓ cup crumbled low-fat feta cheese
1 egg white
1 tablespoon chopped fresh mint leaves
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon freshly ground pepper
olive oil cooking spray
¼ cup non-fat Greek yogurt
2 teaspoons chopped fresh dill
3 whole-wheat pita breads pockets
2 tomatoes, sliced
2 cups shredded romaine lettuce

DIRECTIONS
1) In large bowl, combine turkey, breadcrumbs, feta cheese, egg white, mint, oregano, garlic and pepper. Divide and shape the meat mixture into 6 (½-inch) patties.
2) Lightly spray large, non-stick skillet with cooking spray. Place patties in skillet on stove top on medium high heat. Cook 18 minutes, covered, turning 2 to 3 times and internal temperature reaches 165°F. as measured by a meat thermometer. Always cook to well-done.
3) For topping, in small bowl, combine yogurt and dill.
4) To assemble burgers, spread yogurt topping inside each pita half. Cut patties in half; place inside pita halves. Add tomato and lettuce.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 210
Protein 19g
Carbohydrates 14g
Fiber 2g
Sugars 2g
Fat 7g
Cholesterol 55mg
Sodium 290mg
Saturated Fat 2g
https://www.jennieo.com/recipes/768-mediterranean-turkey-burger

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Jennie – O Turkey Recipe of the Week – Easy Greek Turkey Pitas

April 13, 2018 at 5:02 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 – Easy Greek Turkey Pitas. Made using Deli Sliced JENNIE-O® Mesquite Smoked Turkey Breast along with Crumbled Feta, crunchy Cabbage, Mint, 3 Bean Salad, and Yogurt served in a Whole Wheat Pita Bread Pockets. Delicious and made in under 15 minutes! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Easy Greek Turkey Pitas
Ready in under 15 minutes these delicious pita sandwiches are perfect for a quick snack, lunch or weeknight dinner. Made with fresh deli turkey, crumbled feta, crunchy cabbage and mint, they’re sure to go fast.

INGREDIENTS
4 (6-inch) whole wheat pita bread pockets
½ pound JENNIE-O® Mesquite Smoked Turkey Breast from the service deli, sliced
8 tablespoons shredded cabbage
8 tablespoons crumbled feta cheese
8 tablespoons three-bean salad
8 tablespoons plain yogurt
2 tablespoons chopped fresh mint or basil

DIRECTIONS
1) Halve pita bread pockets and open. Roll turkey breast and place in each pocket. Evenly divide among pockets cabbage, feta cheese, three-bean salad and yogurt among pita pockets. Top with fresh mint.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 19g
Carbohydrates 23g
Fiber 4g
Sugars 5g
Fat 4g
Cholesterol 35mg
Sodium 930mg
Saturated Fat 2g
https://www.jennieo.com/recipes/108-easy-greek-turkey-pitas

Kitchen Hint of the Day!

December 27, 2016 at 6:01 AM | Posted in Kitchen Hints | Leave a comment
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Hot Chocolate lovers…….

 

Thank you to TM for passing this hint along……

 

Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste.

Diabetic Dish of the Week – Tabbouleh

May 24, 2016 at 5:12 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Tabbouleh. Made with Bulgur Wheat, Tomatoes, Cucumbers, Green Onions, Yogurt, and sweetened with Equal. You can find this recipe along with all the other healthy and delicious recipes at the CooksRecipes website, enjoy! http://www.cooksrecipes.com/index.html

 

 

Tabbouleh

A nice change from rice and potatoes, this tabbouleh is a tasty side dish that’s blended with mint and oregano for a slightly sweet flavor.

Recipe Ingredients:

1 (5.25-ounce) package bulgur wheatCooksrecipes 2
1 cup water
2 tablespoons vegetable oil
1/2 cup chopped seeded tomato
1/2 cup chopped cucumber
1/4 cup sliced green onions and tops
1 cup low-fat plain yogurt
1/4 cup Equal® Spoonful™
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon dried mint leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cooking Directions:

1 – Pour bulgur wheat into medium bowl; discard spice packet, if included in box of bulgur Mix water and oil into bulgur; let stand until water is absorbed, about 20 minutes.
2 – Stir tomato, cucumber and onions into bulgur Mix remaining ingredients; stir into bulgur mixture. Serve at room temperature or refrigerate and serve chilled.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 160 cal., 5 g pro., 24 g carbo., 6 g fat, 2 mg chol., 213 mg sodium.

http://www.cooksrecipes.com/diabetic/tabbouleh-diabetic-recipe.html

Diabetic Dish of the Week – Tabbouleh

February 23, 2016 at 6:21 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Recipe of the Week | 3 Comments
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This week’s Diabetic Dish of the Week is Tabbouleh. I had never heard of this one, but came across it on the CooksRecipes website and wanted to pass it along. Looks like it would make a great side dish with Pork or Chicken. Using Bulgur Wheat along with tomato, cucumber, green onions, low-fat plain yogurt, and a nice varirty of herbs and spices! You can find this recipe at the CooksRecipes website, enjoy! http://www.cooksrecipes.com/index.html

 

 

Tabbouleh

A nice change from rice and potatoes, this Tabbouleh is a tasty side dish that’s blended with mint and oregano for a slightly sweet flavor.

Recipe Ingredients:

1 (5.25-ounce) package bulgur wheatCooksrecipes 2
1 cup water
2 tablespoons vegetable oil
1/2 cup chopped seeded tomato
1/2 cup chopped cucumber
1/4 cup sliced green onions and tops
1 cup low-fat plain yogurt
1/4 cup Equal® Spoonful™
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon dried mint leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cooking Directions:

1 – Pour bulgur wheat into medium bowl; discard spice packet, if included in box of bulgur Mix water and oil into bulgur; let stand until water is absorbed, about 20 minutes.
2 – Stir tomato, cucumber and onions into bulgur Mix remaining ingredients; stir into bulgur mixture. Serve at room temperature or refrigerate and serve chilled.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 160 cal., 5 g pro., 24 g carbo., 6 g fat, 2 mg chol., 213 mg sodium.

Food Exchanges: 1 Starch, 1 Vegetable, 1 Fat.

http://www.cooksrecipes.com/diabetic/tabbouleh-diabetic-recipe.html

Kitchen Hint of the Day!

January 29, 2015 at 6:38 AM | Posted in Kitchen Hints | Leave a comment
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If you’re serving tea at your next party try………..

 

To add a special touch to iced tea, freeze whole berries, fresh mint, or citrus slices in ice-cube trays filled with water.

Herb and Spice of the Week – Mentha (Mint)

December 25, 2014 at 6:42 AM | Posted in Herb and Spice of the Week | Leave a comment
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Mint leaves

Mint leaves

Mentha (also known as mint, from Greek míntha, Linear B mi-ta) is a genus of plants in the family Lamiaceae (mint family). The species are not clearly distinct and estimates of the number of species varies from 13 to 18. Hybridization between some of the species occurs naturally. Many other hybrids, as well as numerous cultivars, are known in cultivation.

The genus has a subcosmopolitan distribution across Europe, Africa, Asia, Australia, and North America.

Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. The leaves are arranged in opposite pairs, from oblong to lanceolate, often downy, and with a serrated margin. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow. The flowers are white to purple and produced in false whorls called verticillasters. The corolla is two-lipped with four subequal lobes, the upper lobe usually the largest. The fruit is a nutlet, containing one to four seeds.

While the species that make up the Mentha genus are widely distributed and can be found in many environments, most grow best in wet environments and moist soils. Mints will grow 10–120 cm tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive.

 

 
All mints thrive near pools of water, lakes, rivers, and cool moist spots in partial shade. In general, mints tolerate a wide range of conditions, and can also be grown in full sun. Mint grows all year round.

They are fast-growing, extending their reach along surfaces through a network of runners. Due to their speedy growth, one plant of each desired mint, along with a little care, will provide more than enough mint for home use. Some mint species are more invasive than others. Even with the less invasive mints, care should be taken when mixing any mint with any other plants, lest the mint take over. To control mints in an open environment, they should be planted in deep, bottomless containers sunk in the ground, or planted above ground in tubs and barrels.

Some mints can be propagated by seed, but growth from seed can be an unreliable method for raising mint for two reasons: mint seeds are highly variable – one might not end up with what one presupposed was planted, and some mint varieties are sterile. It is more effective to take and plant cuttings from the runners of healthy mints.

The most common and popular mints for cultivation are peppermint (Mentha × piperita), spearmint (Mentha spicata), and (more recently) apple mint (Mentha suaveolens).

Mints are supposed to make good companion plants, repelling pesty insects and attracting beneficial ones. They are susceptible to whitefly and aphids.

Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.

 

 

 

 

A jar of mint jelly

A jar of mint jelly

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively.

Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries. Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint julep and the mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.

Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies, such as mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of peppermint and Japanese peppermint) and pulegone (in pennyroyal and Corsican mint). The compound primarily responsible for the aroma and flavor of spearmint is L-carvone.

Mints are used as food plants by the larvae of some Lepidoptera species, including buff ermine moths.

 

 

 
Mint was originally used as a medicinal herb to treat stomach ache and chest pains. There are several uses in traditional medicine and preliminary research for possible use in treating irritable bowel syndrome.

Menthol from mint essential oil (40–90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also used in aromatherapy which may have clinical use to alleviate post-surgery nausea.

 

Shrimp Curry with Pineapple-Ginger Rice

January 17, 2014 at 9:28 AM | Posted in shrimp | 2 Comments
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Thanks to Amy for passing this one along!!

 

 

Shrimp Curry with Pineapple-Ginger Rice

 
Ingredients:

 

1 1/4 cups Brown Rice
1 2/3 cups Water
1 1/2 tablespoons fresh Ginger, peeled and grated
1 teaspoon Sea Salt- divided use
1 (8-ounce) can DOLE Crushed Pineapple, drained
1 tablespoon chopped fresh Basil
2 teaspoons chopped fresh Mint
1 large Onion, quartered
1 (2-inch long) piece fresh Ginger, peeled
1/2 teaspoon granulated Sugar or 1/4 teaspoon Splenda
1/4 cup Extra Virgin Olive Oil
1 1/2 teaspoons Curry Powder
1/2 teaspoon Ground Roasted Cumin
1 to 2 fresh Serrano Chiles, halved lengthwise
1 cup Swanson Low Sodium Chicken Broth
1 (14-ounce) can Coconut Milk
1 tablespoon fresh Lime Juice
1 pound medium to large Shrimp, peeled and deveined

 
Directions:

 

* Rinse rice several times in cold water, in large bowl until water is clear. Drain in colander.
* Combine 1 2/3 cups water, rice, ginger and 1/2 teaspoon salt in large sauce pan over medium-high heat to boiling. Reduce heat, cook, covered for 15 minutes or until rice is tender. Remove from heat; let stand covered for 5 minutes. Stir in crushed pineapple, basil and mint. Keep warm.
* Place onion and ginger in food processor container; cover and pulse until finely chopped.
* Cook onion mixture, remaining salt and sugar in hot oil in large skillet over medium-high heat, stirring frequently until onion begins to brown, about 5 minutes. Stir in cumin, curry powder and chiles, cook, stirring frequently about 2 minutes. Stir in broth, coconut milk and lime juice, simmer for 5 to 8 minutes stirring occasionally until thickened.
* Stir in shrimp and simmer, stirring occasionally, about 3 minutes or until shrimp turns pink.
* Serve shrimp curry with a scoop of rice. Garnish rice with broiled or grilled pineapple slice, if desired.
Makes 4 servings.
* This can easily become vegetarian by substituting the chicken broth with vegetable broth, and the shrimp with cubed tofu *

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