Mexican Turkey Burgers

May 10, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I came across this recipe at the Jennie – O Turkey website, Mexican Turkey Burgers. This one uses the JENNIE-O® Lean Turkey Burger Patties. You’ll also need; Romaine Lettuce, Monterey Jack Cheese, Jalapeño Peppers, Salsa, Green Onions and served on Kaiser Rolls. A Burger like no other! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Mexican Turkey Burgers
Chock full of fresh veggies, this fun Mexican twist on a classic burger recipe is done in under 30 minutes! Creamy avocado, fresh cilantro and spicy jalapeños will have your taste buds begging for more.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 Kaiser rolls or hamburger buns, split and toasted, if desired
4 red leaf or romaine lettuce leaves
2 slices Monterey Jack cheese with jalapeño peppers, halved
1 ripe avocado, pitted, peeled and sliced
⅓ cup thick-and-chunky salsa
2 tablespoons chopped fresh cilantro or green onions

DIRECTIONS
1) In small bowl, combine avocado, salsa and cilantro; set aside.
2) Cook the patties as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
3) Place lettuce on bottom of rolls; top with patties, cheese and avocado mixture. Cover with roll tops.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 30g
Carbohydrates 24g
Fiber 6g
Sugars 3g
Fat 21g
Cholesterol 95mg
Sodium 500mg
Saturated Fat 6g
https://www.jennieo.com/recipes/124-mexican-turkey-burgers

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“Meatless Monday” Recipe of the Week – One-Pot Mexican Macaroni and Cheese

January 28, 2019 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 a recipe for One-Pot Mexican Macaroni and Cheese. Macaroni and Cheese with a Mexican flair. Made using Rotelle or Wagon Wheel Pasta along with Jalapeños and Monterey Jack Cheese. You can find this recipe at the CooksRecipes website which has 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

 

One-Pot Mexican Macaroni and Cheese

One-Pot Mexican Macaroni and CheeseAn old favorite, macaroni and cheese takes on a new role with the addition of zesty jalapeños teamed with shredded Monterey Jack cheese. The pasta doesn’t need draining in this one-pot recipe, which saves on dishes.

Recipe Ingredients:
3 cups dry rotelle or wagon wheel pasta (8 ounces)
3 cups water
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon diced jalapeños
1 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Boil pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.
2 – Reduce heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.
Makes 4 servings.
https://www.cooksrecipes.com/mless/one-pot_mexican_macaroni_and_cheese_recipe.html

“Meatless Monday’ Recipe of the Week – Veggie Jack Burrito Casserole

January 7, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Veggie Jack Burrito Casserole. Another one of those recipes that makes you say “Who needs the Meat” It’s a Veggie Jack Burrito Casserole made using; Broccoli Florets, Mushrooms, Red Onion, Carrots, Zucchini, Green Onion, Green Salsa, Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend, and Tortillas. The recipe is off the CooksRecipes website where you can find endless recipes that will please all tastes, diets, or cuisines. So check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

Veggie Jack Burrito Casserole
A hearty, Southwestern layered casserole with a variety of vegetables, green salsa, flour tortillas and Monterey Jack cheese.

Recipe Ingredients:
1 tablespoon vegetable oil
2 cups broccoli florets
2 cups mushrooms, sliced
1 red onion, sliced
1 medium carrot, shredded
1 medium zucchini, shredded
1/4 cup sliced green onion
1 clove garlic, minced
1 cup prepared green salsa
3 cups shredded Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend
8 (10-inch) flour tortillas
Sour cream for accompaniment (optional)
Green or red salsa for accompaniment (optional)

Cooking Directions:
1 – In a 10 inch skillet, heat oil until sizzling; add vegetables and garlic. Cook over medium-high heat 5 to 7 minutes, until vegetables are slightly tender. Stir in 1 cup salsa.
2 – Distribute vegetable mixture and 2 cups cheese evenly on tortillas. Fold burrito- or taco-style; place in 12×8 inch baking dish. Cover with foil.
3 – Bake in a preheated oven at 400°F (205°C) for 15 to 20 minutes or until heated through.
4 – Top with salsa and remaining cheese.
5 – Continue baking 5 to 7 minutes, or until cheese is melted.
6 – Serve topped with a dollop of sour cream and salsa, if desired.
Makes 8 servings.
https://www.cooksrecipes.com/mless/veggie_jack_burrito_casserole_recipe.html

“Meatless Monday” Recipe of the Week – Ravioli with Black Bean Salsa

December 31, 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 a Ravioli with Black Bean Salsa. Made using BUITONI® Cheese Ravioli, Chunky Home-Style Tomato Salsa, Black Beans, Cilantro, and Monterey Jack Cheese. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, or cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Ravioli with Black Bean Salsa
Italy meets Mexico in this fun, festive and deliciously easy dish.

Recipe Ingredients:
1 (9-ounce) package BUITONI® Cheese Ravioli
1 (16-ounce) jar chunky home-style tomato salsa
1 (14-ounce) can black beans, drained and rinsed
1 1/2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Prepare pasta according to package directions.
2 – Heat salsa and black beans in medium saucepan; gently fold in pasta . Top with cheese and cilantro.
Makes 4 servings.
https://www.cooksrecipes.com/mless/ravioli_with_black_bean_salsa_recipe.html

“Meatless Monday” Recipe of the Week – Enchiladas American-Style

September 24, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Enchiladas American-Style. Flour Tortilla Enchiladas, filled with both Cheddar and Monterey Jack Cheese and chopped Onion, are baked in a simple Chili-seasoned Tomato Sauce. Bring on the Enchiladas! The recipe is off the CooksRecipes website which has a huge selection of recipes that will please all tastes, diets, and Cuisines. So check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Enchiladas American-Style
Flour tortilla enchiladas, filled with both cheddar and Monterey Jack cheese and chopped onion, are baked in a simple chili-seasoned tomato sauce.

Recipe Ingredients:
3 (8-ounce) cans tomato sauce
1 1/2 teaspoons chili powder
1/4 teaspoons salt, or to taste
8 (7-inch) flour tortillas
1 cup (4 ounces) Wisconsin cheddar cheese
1 cup (4 ounces) shredded Wisconsin Monterey Jack cheese
1 cup chopped onion

Cooking Directions:
1 – Simmer the tomato sauce, chili powder and salt together, stirring occasionally.
2 – In a separate dish, mix shredded cheeses and onion together.
3 – Dip tortillas, one at a time, in the sauce; place on baking pan. Put 3 or 4 tablespoons of the cheese-onion mixture on each tortilla. Roll and place folded side down; cover with remaining sauce.
4 – Bake in a preheated oven at 350°F (175°C) for 10 minutes.

Makes 4 (2 enchilada) servings.
https://www.cooksrecipes.com/mless/enchiladas_american-style_recipe.html

“Meatless Monday” Recipe of the Week – Quinoa and Chile Casserole

August 13, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Quinoa and Chile Casserole. Featuring one of my favorite Grains that I use from time to time, Quinoa. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Quinoa and Chile Casserole
Although quinoa (keen-wah) is new to the American market, it was a staple of the ancient peoples of Peru, who called it ‘the mother grain’. Hailed as the ‘super-grain of the future’, quinoa contains more protein than any other grain, and is considered a complete protein because it contains all eight essential amino acids. Quinoa can be used in much the same way as rice is used.

Recipe Ingredients:
2/3 cup pine nuts
1 tablespoon plus 1 teaspoon vegetable oil – divided use
1 cup quinoa*
2 tablespoons coarsely chopped oven-dried tomatoes (or sun-dried)
1 1/2 cups vegetable broth
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
2 (4-ounce) cans whole green chiles
1 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Heat 1 teaspoon oil in a large (4 to 5-quart) saucepan over medium heat; add pine nuts and stir until lightly toasted. Remove from pan and set aside.
2 – Add remaining 1 tablespoon oil into same pan and add the quinoa. Stir constantly over medium-high heat until quinoa gives off a toasted aroma, about 3 minutes.
3 – Add tomatoes and broth and bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until quinoa is tender, about 10 minutes. Remove from heat and stir in pine nuts, green onions and cilantro. Season with vinegar, salt and pepper. Cover and let stand.
4 – Drain chiles and split in half lengthwise; discard seeds. Arrange half the chiles in a 2-quart casserole (12x8x2-inch). Spread quinoa mixture evenly over chiles. Top with remaining chiles and sprinkle with the cheese.
5 – Bake in a 375°F (190°C) oven for 20 minutes or until hot and cheese has melted.

Makes 6 servings.
https://www.cooksrecipes.com/mless/quinoa-and-chili-casserole-recipe.html

Stuffed Rio Grande Turkey Popper

January 12, 2018 at 6:25 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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The second recipe I have you of the Jennie – O Turkey website is a Stuffed Rio Grande Turkey Popper. This is a giant Burger made with JENNIE-O® Extra Lean Ground Turkey Breast and stuffed with Jalapeños, Crisp Bacon and melted shredded Monterey Jack Cheese. This Burger is so big it serves 6 people! It’s 150 calories and 5 net carbs. You can find this recipe on the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Stuffed Rio Grande Turkey Popper
You’ve never seen anything like this before: it’s a giant burger stuffed with jalapeños, crisp bacon and melted cheese that serves six. Perfect for a party or as a creative weeknight dinner.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup quick cooking oats
¼ cup egg substitute or 1 egg
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 tablespoon dried onion
½ teaspoon garlic powder
⅛ teaspoon salt
1 (4-ounce) can sliced jalapeño peppers, drained
½ cup shredded Monterey jack cheese
4 slices JENNIE-O® Turkey Bacon, cooked and cut into ¼- pieces
2 teaspoons olive oil
sour cream and salsa, if desired

DIRECTIONS
1) In bowl, combine ground turkey, oats, egg, chili powder, cumin, cayenne pepper, onion, garlic powder and salt. Divide turkey mixture in half. On 2 (11 x 11-inch) pieces wax paper or parchment paper, shape each half into an 8-inch round patty.
2) Arrange half jalapeño peppers in a spoke pattern over one formed patty. Top with cheese and bacon leaving a ½-inch border around the outside edges. Lay remaining sliced jalapeño peppers in spoke pattern over cheese. Carefully place remaining patty on top of pepper slices. Remove waxed paper. Press turkey layers together around edges to seal.
3) In large skillet over medium heat, add oil and large patty. Cover. Cook 35 minutes, turning 2 or 3 times and until internal temperature reaches 165°F as measured by a meat thermometer. Always cook to well-done.
4) Cut burger into 6 pie-shaped wedges. Serve with sour cream and salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 150
Protein 21g
Carbohydrates 6g
Fiber 1g
Sugars 1g
Fat 5g
Cholesterol 45mg
Sodium 530mg
Saturated Fat 1g

https://www.jennieo.com/recipes/127-stuffed-rio-grande-turkey-popper

Chipotle Mayo Turkey Sub

October 27, 2017 at 5:26 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I’m passing along another Jennie – O Sandwich recipe, Chipotle Mayo Turkey Sub. This one is made using JENNIE-O® Cajun Style Turkey Breast along with Chipotle Mayo, Monterey Jack Cheese, Roasted Red Pepper, Cilantro, and all served on a Baguette. 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! https://www.jennieo.com/

 

Chipotle Mayo Turkey Sub
Made with fresh cilantro, roasted red pepper and JENNIE-O® Cajun Style Turkey Breast straight from your deli, these sub sandwiches are a perfect picnic plan. Plus, they’re ready in under 15 minutes!

INGREDIENTS

2 small baguettes
½ cup chipotle mayo
1 pound thinly sliced JENNIE-O® Cajun Style Turkey Breast, from the service deli
¾ cup Monterey jack cheese, sliced
½ cup roasted red pepper, cut into juilenne strips
8 sprigs fresh cilantro

DIRECTIONS

1 – Cut baguettes in half horizontally. Spread each half with chipotle mayonnaise.
2 – Arrange Cajun Style Turkey Breast over the bottom half of the bread, and top with cheese slices, roasted peppers and cilantro. Place top of loaves over sandwich and slice into 4 sandwiches.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 410
Protein 25g
Carbohydrates 35g
Fiber 1g
Sugars 4g
Fat 19g
Cholesterol 65mg
Sodium 950mg
Saturated Fat 9g

https://www.jennieo.com/recipes/463-chipotle-mayo-turkey-sub

Soup Special of the Day! – Chicken Tortilla Soup

September 17, 2017 at 5:15 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Chicken Tortilla Soup. Enjoy and Eat Healthy!

Chicken Tortilla Soup

Recipe Ingredients:

1 fresh whole chicken
4 1/2 cups water
10 tablespoons vegetable oil – divided use
1/2 cup chopped onion
1 clove garlic, peeled and chopped
4 cups reduced sodium chicken broth
1 (15-ounce) can tomato sauce
1/4 cup chopped green bell pepper
1 teaspoon crushed red pepper flakes
3/4 teaspoon crushed dried basil
1 teaspoon dried cilantro leaves
1 teaspoon ground roasted cumin
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
10 corn tortillas, sliced
1 cup shredded reduced fat Monterey Jack cheese
1 avocado, peeled, pitted and sliced

Cooking Directions:

1 – In a 3-quart saucepan simmer chicken in water until tender*, about 25 minutes. Remove chicken from stock, straining and reserving stock; allow chicken to cool enough to handle. Separate meat from skin and bone, and dice. Set aside meat and stock.
2 – In a large stockpot over medium-high heat, heat 2 tablespoons of the oil and cook onions and garlic until onion is tender, about 3 minutes. Stir in chicken meat, stock and broth, tomato sauce, green bell pepper, red pepper flakes, cumin, basil, cilantro, sea salt and pepper. Heat to boiling. Reduce heat and simmer, uncovered, for 30 minutes.
3 – In a skillet, heat remaining 8 tablespoons (1/2 cup) oil. Add tortilla slices, working in batches if necessary, and cook until light brown, 30 to 60 seconds; drain on paper towel.
4 – Divide tortilla strips among the serving bowls; pour soup on top. Top with cheese and avocado.
Makes 12 servings.

Jennie – O Recipe of the Week – Terrific Turkey Tostados

July 21, 2017 at 5:22 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is Terrific Turkey Tostados. Sounds good, looks good, got to be good! You’ll be using JENNIE-O® Lean Ground Turkey along with Flour Tortillas, Red Onions, Bell Peppers, Black Beans, Monterey Jack Cheese, and more! You can find this recipe at the Jennie – O website along with all the other delicious and healthy recipes like this week’s Terrific Turkey Tostados! Enjoy and Make the Switch! https://www.jennieo.com/

 

Terrific Turkey Tostados
Love tacos and quesadillas? Then you’ll love these Mexican Tostados—featuring pan-fried tortillas topped with seasoned ground turkey, sautéed veggies, melted cheese and a dollop of sour cream.

INGREDIENTS

3 tablespoons vegetable oil, divided
6 flour tortillias
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ cup red onion, sliced in strips
½ cup yellow or green bell pepper, sliced into strips
2 teaspoons minced garlic
2 teaspoons ground cumin
¾ teaspoon salt, if desired
¾ cup salsa, divided
1 (15-ounce) can refried black beans or refried beans
1 cup crumbled queso fresco or shredded Monterey jack cheese
¼ cup sour cream, if desired
¼ cup chopped fresh cilantro or sliced green onions

DIRECTIONS

1) In large skillet, heat 2 tablespoons oil until hot. Add tortilla to hot oil; cook 1 to 2 minutes per side or until golden brown and crisp. Transfer to paper towels to drain; repeat with remaining 5 tortillas.
2) Add remaining 1 tablespoon oil to skillet. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, bell pepper and garlic cook 5 minutes, stirring occasionally. Sprinkle with cumin and salt. Cook 5 minutes, stirring occasionally. Add ½ cup salsa; cook 5 minutes, stirring occasionally.
3) Meanwhile, combine beans and remaining 1/4 cup salsa; heat in microwave oven or small saucepan until hot. Spread bean mixture over tortillas; top with turkey mixture, cheese, sour cream, and cilantro. Serve with additional salsa, if desired. Makes 6 servings.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING
Calories410
Protein26g
Carbohydrates32g
Fiber6g
Sugars3g
Fat19g
Cholesterol70mg
Sodium920mg
Saturated Fat7g
https://www.jennieo.com/recipes/221-terrific-turkey-tostados

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