Italian Ground Turkey Stuffed Peppers

February 19, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I also have a recipe for an Italian Ground Turkey Stuffed Peppers. These are made using Bell Peppers, JENNIE-O® Lean Italian Seasoned Ground Turkey, Olive Oil, Onion, Garlic Cloves, Zucchini, Roma Tomatoes, Red Pepper Flakes, Long Grain and Wild Rice, and Grated Pepper Jack Cheese. This one is sure to heat up these cold Winter’s Nights! 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/

Italian Ground Turkey Stuffed Peppers
Time for a flavorful update to your go-to stuffed pepper recipe with Italian seasoned ground turkey, pepper jack cheese, Roma tomatoes and zucchini.

Total Time 1 Hour
Serving Size Makes 6 Servings

Ingredients
6 – bell peppers, any color
1 – (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
2 – tablespoons olive oil
1 – onion, finely diced
2 – cloves garlic, chopped
1 – medium zucchini, finely diced
4 – Roma tomatoes, seeded and finely diced
red pepper flakes, if desired
salt and freshly ground black pepper, if desired
1 – cup cooked long-grain and wild rice
1 ½ – cups grated pepper jack cheese, divided

Directions
1) Preheat oven to 350°F.
2) Cut tops off peppers. Remove and discard stems. Finely chop tops; set aside. Scoop out seeds and membrane. Place peppers cut side up in baking dish just large enough to hold them upright.
3) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14-16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Remove ground turkey from skillet and set aside.
4) Wipe out skillet and add olive oil. Add onions, chopped peppers and cook 3 to 4 minutes, until soften. Add garlic, zucchini and cook another minute. Add tomatoes and season with red pepper flakes and salt and black pepper, if desired. Cook until heated through. Stir in ground turkey, rice and 1 cup cheese.
5) Fill peppers with rice mixture and top with remaining ½ cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes or until the peppers are soft and the cheese is melted.

Nutrition
Calories – 240
Protein – 24g
Carbohydrates – 16g
Fiber – 2g
Sugars – 5g
Fat – 8g
Cholesterol – 60mg
Sodium – 630mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/italian-ground-turkey-stuffed-peppers/

“Meatless Monday” Recipe of the Week – Asparagus Pasta

February 8, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Asparagus Pasta. Some of the ingredients that you’ll be needing are Olive Oil, Mushrooms, Green Onions, Garlic, Tomatoes, Asparagus, Marsala Wine, Dry Fusilli Pasta, Grated Romano Cheese and more. 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 your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Asparagus Pasta
Sautéed mushrooms, green onions, garlic, olives, tomatoes and asparagus in a Marsala wine sauce, tossed with fusilli pasta, garnished with freshly grated Romano cheese.

Recipe Ingredients:
1/3 cup olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/2 cup olive wedges
1 cup diced tomatoes
2 cups cooked asparagus, cut on diagonal
1 1/2 cups vegetable stock
1/2 cup Marsala wine
Cornstarch slurry (equal parts cornstarch and water)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces dry fusilli pasta, cooked according to package directions
Freshly grated Romano cheese

Cooking Directions:
1 – In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly.
2 – Add cooked asparagus and dry spices, stirring constantly.
3 – Add Marsala wine to flash point, then add vegetable stock.
4 – Add cornstarch slurry to thicken.
5 – Pour over cooked pasta, mix, sprinkle with Romano cheese and serve hot.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 319 calories, 8.23 grams protein, 28.16 grams carbohydrate, 3.75 grams fiber, 18.3 grams fat, 5.59 milligrams cholesterol, 480 milligrams sodium.
https://www.cooksrecipes.com/mless/asparagus_pasta_recipe.html

Appetizer of the Week – Asiago Cheese Puffs

February 6, 2021 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | 4 Comments
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This week’s Appetizer of the Week is Asiago Cheese Puffs. To make this week’s recipe you’ll be needing Butter, Olive Oil, Salt, Cayenne Pepper, Water, Flour, Eggs, Wisconsin Asiago Cheese, Wisconsin Aged Parmesan Cheese, and Wisconsin Pepato Cheese. These sound delicious! 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 your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Asiago Cheese Puffs
Asiago Cheese PuffsServe these tasty, light-as-air cheese puffs as is, or stuff them with a savory filling of your choice.

Recipe Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
Cayenne pepper, to taste
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 cup Wisconsin Asiago Cheese, finely shredded
1/2 cup Wisconsin Aged Parmesan Cheese, grated
1/2 cup Wisconsin Pepato Cheese, shredded

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – In small saucepan, combine the butter, oil, salt, cayenne pepper and water; bring to boil. Add the flour all at once; stir until the mixture forms a smooth ball. Cook over low heat, until the mixture is drier, but still smooth; place in a mixing bowl. Beat in eggs, one at a time; stir in cheeses.
3 – Drop tablespoonfuls of the batter onto greased baking sheets.
4 – Bake for 20 minutes or until lightly browned and firm. Serve immediately.
Makes 30 servings.

Variations:

For lighter puffs, use 2 whole eggs and 4 egg whites instead of 4 eggs.

Other hard and semi-hard cheeses can be substituted in this recipe.
https://www.cooksrecipes.com/appetizer/asiago_cheese_puffs_recipe.html

Wild Idea Buffalo Recipe of the Week – Buffalo Beans

February 3, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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Wild Idea Buffalo Recipe of the Week – Buffalo Beans WEDNESDAY

This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Beans. I can just taste and smell the aroma of this dish! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Olive Oil, Onions, Spices, Roasted and Chopped Green Chilies, Maple Syrup, a cup of Strong Coffee, Beans, Green Onions, Shredded Cheddar Cheese and more! Oh these Wild Idea Buffalo Recipes just keep coming! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021!
https://wildideabuffalo.com/

BUFFALO BEANS
Recently, a customer (thank you Suzanne) sent me a recipe for cowboy beans. It was a recipe that I was very familiar with as a kid – which we called “Hamburger Beans”. It was often dinner, or served as a side dish during outdoor cookouts. I took her suggestions, along with notes from my mother’s recipe from years back and came up with Buffalo Beans. It’s good-ole-fashioned, stick to your ribs food. A good hunger remover after a big day. Approved by Wild Idea’s Harvest Crew!

Ingredients:

1 – pound Ground Buffalo
2 – tablespoons olive oil
2 – onions, chopped
4 – cloves garlic, chopped
2 – teaspoons salt
1 – teaspoon black pepper
1 – tablespoon cumin
2 – teaspoons coriander
2 – teaspoons chili powder
1 – teaspoon oregano
½ – teaspoon smoked paprika
1 – 8 ounce can roasted and chopped green chilies
1 – cup ketchup
¼ – cup mustard
½ – cup maple syrup
½ – cup strong coffee
2 – cans beans, rinsed
Green onions or shredded cheddar cheese

Preparation:

1 – In a heavy pot over medium high heat, heat oil and crumble in ground buffalo meat and add the onions, garlic and dry seasonings. Push the meat around in the pan breaking up the meat pieces and incorporating the spices. Cook until the meat is browned, about 10 minutes.
2 – Add the remaining ingredients and stir to incorporate. Bring to a boil and then reduce the heat to low and simmer until desired consistency is reached.
3 – Garnish the beans with green onions or cheddar cheese and accompany with corn bread.
https://wildideabuffalo.com/blogs/recipes/buffalo-beans

 

 

Wild Idea Buffalo – PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean. Available in a 1 lb. package.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Diabetic Dish of the Week – Chicken Barley Soup

February 2, 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 Dish of the Week is a Chicken Barley Soup. To make this week’s recipe some of the ingredients you’ll be needing are Olive Oil, Onion, Carrots, Mushrooms, Spices, Quick-Cooking Barley, Fat Free Reduced Sodium Chicken Broth, Cooked Chicken and more! The Soup is 102 calories and 13 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/

Chicken Barley Soup
Getting tired of the same old chicken-soup-from-a-can routine this cold and flu season? You’ll love this quick and easy homemade version, chock-full of hearty and nourishing ingredients!

Ingredients
1 teaspoon olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
1 package (8 ounces) sliced mushrooms
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 cup uncooked quick-cooking barley
1/4 teaspoon dried thyme
4 cups fat-free reduced-sodium chicken broth
1 cup chopped cooked chicken
1 bay leaf
Juice of 1 lemon
Parsley (optional)

Directions
Yield: 8 servings
Serving size: 1 cup

1. Place oil in Dutch oven. Add onion, carrot, celery, mushrooms and garlic. Cook over medium-high heat 5 minutes.

2. Add pepper, barley, thyme, broth, chicken and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes, or until vegetables are tender.

3. Remove and discard bay leaf. Stir in lemon juice and sprinkle with parsley, if desired.

Nutrition Information:
Calories: 102 calories, Carbohydrates: 15 g, Protein: 9 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Sodium: 307 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-barley-soup/

Subscribe to Diabetes Self-Management Magazine
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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Diabetic Side Dish of the Week – Roasted Broccoli

January 31, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | 2 Comments
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This week’s Diabetic Side Dish of the Week is Roasted Broccoli. To prepare this week’s recipe you’ll be needing Broccoli Florets, Olive Oil, Sea Salt, Butter, Minced Garlic, Lemon Zest, Lemon Juice, and Pine Nuts. 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/

Roasted Broccoli
Roasted broccoli knocks steamed broccoli right out of the water when it comes to flavor and texture!

Recipe Ingredients:
1 pound broccoli florets
2 tablespoons olive oil
Kosher or sea salt and freshly ground black pepper to taste
2 tablespoons butter
1 teaspoon finely minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pine nuts, toasted* (or other nuts or seeds of your choice)

Cooking Directions:
Preheat oven to 450°F (230°C).
1 – In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the flowerets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
2 – Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.
3 – Place the roasted broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
Makes 6 servings.

*To toast pine nuts, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly.

Nutritional Information Per Serving (1/6 of recipe): 114.3 calories; 80% calories from fat; 10.6g total fat; 10.2mg cholesterol; 46.7mg sodium; 254.3mg potassium; 4.5g carbohydrates; 0.1g fiber; 0.2g sugar; 4.4g net carbs; 2.6g protein.
https://www.cooksrecipes.com/sidedish/roasted_broccoli_recipe.html

Appetizer of the Week – Sautéed Shrimp Recipe for Diabetics

January 16, 2021 at 6:02 AM | Posted in Apple of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Sautéed Shrimp Recipe for Diabetics. To make this week’s recipe you’ll be needing Sun Dried Tomato Halves, Hot Water, Olive Oil, Cooked Shrimp, Baby Spinach Leaves, Dried Basil, and Black Pepper. Love that Shrimp! 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/

Sautéed Shrimp Recipe for Diabetics
Healthful, delicious, and ready in just 15 minutes!

Preparation time: 10 minutes
Cooking time: 5 minutes.

Ingredients
4 sun-dried tomato halves
1/4 cup hot water
1 tablespoon olive oil
1/2 pound cooked and peeled shrimp (20–24 count size)
1 cup baby spinach leaves, rinsed and drained
1 teaspoon dried basil
1/4 teaspoon black pepper

Directions
Yield: 2 servings
Serving size: 4 ounces shrimp

1 – Place sun-dried tomato halves into a small bowl. Pour hot water over the tomatoes and set aside for 10 minutes, stirring occasionally. After 10 minutes, remove tomatoes from the water, reserving the water for later use. Chop tomatoes and set aside. In a large sauté pan, heat olive oil. Add cooked shrimp and sauté. Add chopped tomato and spinach, then pour in the 1/4 cup reserved hot water and continue cooking. Add dried basil and black pepper, stir until combined, and serve immediately.

Nutrition Information:
Calories: 188 calories, Carbohydrates: 4 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 221 mg, Sodium: 346 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/sauted-shrimp-with-sun-dried-tomatoes-and-spinach/

Subscribe to Diabetes Self-Management Magazine
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.
https://www.diabetesselfmanagement.com/subscribe/

Kitchen Hint of the Day!

January 16, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Get the Olive Oil out……………….

Whether you are cooking pasta dishes or meat dishes, adding a dollop of olive oil can surely enhance their flavor. Just make sure that you are using high-quality extra virgin olive oil.

Roasted Winter Vegetable Blend

December 22, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a Delicious and Diabetic Friendly Side Dish to share with all of you, Roasted Winter Vegetable Blend. The recipe is made using Carrots, Sweet Potatoes, Russet Potato, Turnip, Parsnip, Onion, Tomato Paste, Olive Oil, Italian Herb Blend, and Black Pepper. This should go great with any meal! 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 2020! https://www.diabetesselfmanagement.com/

Roasted Winter Vegetable Blend

Ingredients
Preparation time: 15 minutes

2 medium carrots, peeled
1 medium sweet potato, peeled
1 large russet potato
1 medium turnip, peeled
1 medium parsnip, peeled
1 large onion, peeled
2 tablespoons tomato paste
1 tablespoon olive oil
2 teaspoons Italian herb blend
Black pepper to taste

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Preheat oven to 400°F. Cut carrots, sweet potato, potato, turnip, parsnip, and onion into chunks. Place in a large bowl. Mix tomato paste and olive oil into vegetables, stirring well to coat all surfaces. Sprinkle with herb blend and black pepper.

2 – Spread on shallow baking sheet or pan so that vegetables are in a single layer. Bake 40–45 minutes, turning vegetables once with a spatula during cooking, until vegetables are fork-tender.

Nutrition Information:
Calories: 134 calories, Carbohydrates: 26 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/roasted-winter-vegetable-blend/

Subscribe to Diabetes Self-Management Magazine
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.
https://www.diabetesselfmanagement.com/subscribe/

 

Kitchen Hint of the Day! WEDNESDAY

December 16, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cooking Oils……………

Each cooking oil has a unique flavor profile and different smoke points. That means some oils (like canola or peanut oil) are better suited for high-temperature frying, while fats like butter or lard are best for stir-frying and to sauté. Learn what the best oils are for frying. Super fragrant oils, like extra-virgin olive oil and sesame oil, are best used raw as finishing oils or for salad dressings.

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