It’s Chili, Chowder, or Stew Saturday – Barley and Sausage Gumbo

March 21, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, 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 Barley and Sausage Gumbo. Made using Onion, Green Bell Pepper, Okra, Celery, Garlic, Reduced Sodium Chiken Broth, No Salt Added Tomato Purée, Peral Barley, Dried Oregano, Salt, Red Pepper Flakes, and Low-Fat Chicken Andouille Sausages. One delicious Creole Dish! 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/

Barley and Sausage Gumbo
Celebrate Mardi Gras with this healthful twist on an authentic Creole gumbo dish!

Ingredients
1 small onion, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra
1 medium stalk celery, chopped
1 clove garlic, minced
1 cup reduced-sodium chicken broth
1 cup no-salt-added tomato purée
1/4 cup uncooked pearl barley
1 teaspoon dried oregano
1/4 teaspoon salt (optional)
1/8 teaspoon red pepper flakes
2 low-fat chicken andouille sausages (3 ounces each), sliced 1/2 inch thick

Directions
Yield:
4 servings

Serving size:
1 1/3-cup

Place onion, bell pepper, okra, celery, and garlic in slow cooker. Add chicken broth, tomato purée, barley, oregano, salt, if desired, and red pepper flakes; stir. Add sliced sausages. Cover; cook on LOW 5 to 6 hours.

Let stand 5 minutes before serving.

Nutrition Information:
Calories: 175 calories, Carbohydrates: 24 g, Protein: 12 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 363 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-sausage-gumbo/

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Healthy Scrambled Egg Recipes

March 17, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Scrambled Egg Recipes. Delicious and Healthy Scrambled Egg Recipes with recipes including Mexican Breakfast Scramble, Scrambled Eggs with Sausage, and Salsa Scrambled Eggs. Healthy ways to start your day! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Scrambled Egg Recipes
Find healthy, delicious scrambled egg recipes, from the food and nutrition experts at EatingWell.

Mexican Breakfast Scramble
In this zesty Mexican-inspired recipe, queso fresco cheese, peppers, onion, chicken sausage, and eggs are cooked up with crisp corn tortilla pieces, and garnished with jalapeño and cilantro. You may not be able to eat this with your hands like a breakfast tortilla wrap, but trust us–you’ll enjoy every forkful!…………………………………

Scrambled Eggs with Sausage
Start your day off right with these scrambled eggs. This recipe includes eggs, turkey sausage, and cheese; packing 14 grams of protein per serving. Quick and easy to make, this is the perfect breakfast solution…………………………………..

Salsa Scrambled Eggs
Breakfast tacos are a great gluten-free alternative to the classic eggs and toast. Serve this easy scrambled egg recipe with a banana for a boost of potassium………………………………

* Click the link below to get all the Healthy Scrambled Egg Recipes
http://www.eatingwell.com/recipes/21527/ingredients/eggs/scrambled/

It’s Chili, Chowder, or Stew Saturday – Oven Irish Stew

March 14, 2020 at 6:02 AM | Posted in CooksRecipes, 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 Oven Irish Stew. Made using Lamb Stew Meat, Soy Sauce, Flour, Carrots, Onion, Celery, Irish Lager, Beef Flavor Bouillon Cubes, and Spices and Herbs. Fantastic Dish for the upcoming St. Pat’s Day! 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

Oven Irish Stew
A traditional favorite, this festive stew combines a medley of vegetables and seasonings with a hint of Irish lager — creating an explosion of flavor you can’t resist. Recipe can be prepared stove-top or in a slow-cooker.

Recipe Ingredients:
3 tablespoons lite soy sauce
3 tablespoons all-purpose flour
2 pounds lean beef or lamb stew meat
4 to 6 carrots, peeled and sliced or 2 cups peeled baby carrots
1 large onion, halved and thinly sliced
1 cup thinly sliced celery
3/4 cup Irish lager or beer
2 teaspoons MAGGI Instant Beef Flavor Bouillon or 2 MAGGI Beef Flavor Bouillon Cubes
1/4 teaspoon each dried marjoram and thyme leaves, rubbed between fingers to release flavor
1/2 cup chopped fresh flat-leaf parsley

Cooking Directions:

1 – Preheat oven to 325°F (160°C).

2 – Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb; stir to coat. Stir in carrots, onion, celery, beer, bouillon, marjoram and thyme. Cover.

3 – Bake, stirring occasionally and checking for doneness near end of cook time, for 2 hours. If broth becomes too thick, add more beer, about 1/2 cup at a time. Alternatively, if stew is too thin, remove cover during last half hour. Stir in parsley before serving.

Makes 4 servings.

Stove-Top Method: over and cook over low heat, stirring occasionally, for 2 hours.

Slow-Cooker Method: Cook on HIGH, stirring occasionally, for 4 hours.

Nutritional Information Per Serving (1/4 of recipe): Calories: 360 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 4 g Cholesterol: 105 mg Sodium: 1010 mg Carbohydrates: 18 g Dietary Fiber: 3 g Sugars: 7 g Protein: 49 g.
https://www.cooksrecipes.com/soup/oven_irish_stew_recipe.html

Jennie – O Recipe of the Week – Porcupine Turkey Sliders

March 13, 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 – Porcupine Turkey Sliders. Made using JENNIE-O Lean Ground Turkey, Onion, Garlic, Brown Rice, Cranberries, Spinach Leaves, Egg Substitute, Worcestershire Sauce, and Spices. 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 2020! https://www.jennieo.com/

Porcupine Turkey Sliders
The addition of brown rice gives these little patties a prickly look, and cranberries provide a burst of flavor that complements the savory turkey. Great for weeknight dinners at under 300 calories per serving!
Ingredients

2 tablespoons minced yellow onions
¼ cup minced celery
1 clove garlic, minced
1 tablespoon canola oil
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 cup cooked brown rice
2 tablespoons chopped dried cranberries
¾ cup chopped spinach leaves
½ cup egg substitute or 2 eggs
½ teaspoon freshly ground pepper
1 teaspoon Worchestershire sauce
⅛ teaspoon crushed red pepper
12 small whole wheat buns
12 small lettuce leaves
2 medium tomatoes, cut into 12 slices
1 medium red onion, sliced

Directions
1) In large skillet, add onions, celery, garlic and oil. Sauté 5 minutes or until tender. Set aside.

2) In large mixing bowl combine turkey, cooked rice, cranberries, spinach leaves, egg and pepper, Worcestershire sauce, red pepper and cooked onion mixture. Divide turkey mixture into 12 equal portions and form patties ½-inch thick and 3-inch diameter. Place in large skillet on medium heat. Cover. Cook 15 minutes turning 2 to 3 times and until internal temperature reaches 165° F. as measured by a meat thermometer. Always cook to well-done.

3)Serve on buns with lettuce leaves, tomato, red onion and slider patty.

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

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 180
Protein 12g
Carbohydrates 20g
Fiber 2g
Sugars 3g
Fat 6g
Cholesterol 30mg
Sodium 200mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/502-porcupine-turkey-sliders

Greek Shrimp

March 10, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, seafood, shrimp | Leave a comment
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I’ve got a second Diabetic Friendly Dish featuring Shrimp for every one, Greek Shrimp. To prepare this dish you’ll be needing Olive Oil, Onion, Parsley, Garlic, Sugar Roma Tomatoes, White Wine, Cooked Shrimp, and Mizithra Cheese. It’s another 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/

Greek Shrimp

Ingredients
Preparation time: 40 minutes
1 tablespoon olive oil
1 large onion, chopped
1/4 cup chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon sugar
1 1/2 pounds Roma tomatoes, peeled and chopped
1 cup dry white wine
1 pound cooked medium-size shrimp, peeled and deveined (frozen, fully cooked shrimp, thawed, may be used for convenience)
1/4 cup grated Mizithra cheese

Directions
Yield: 5 servings
Serving size: 1/5 of recipe

* Warm the oil in a large, nonstick skillet over medium heat. Add onion and sauté until tender, about 3–4 minutes. Stir in parsley, garlic, and sugar. Add tomatoes and cook uncovered until they soften and the liquid evaporates, about 8–10 minutes; stir frequently. Add wine and cook until liquid evaporates, about 10 minutes. Add shrimp and cook, stirring occasionally, for 2–3 minutes, or until shrimp are heated through. Transfer to a serving dish and top with cheese. Can be served over cooked brown rice.

Nutrition Information:
Calories: 189 calories, Carbohydrates: 15 g, Protein: 21 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 528 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/greek-shrimp/

 

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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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It’s Chili, Chowder, or Stew Saturday – Black Bean and Chorizo Soup

March 7, 2020 at 7:02 AM | Posted in Diabetic Gourmet Magazine, 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 Black Bean and Chorizo Soup. You take Black Beans, add Chorizo, plus all the other ingredients and you have this week’s recipe. The recipe is from the Diabetic Gourmet Magazine website, which is loaded with Diabetic Friendly Recipes, tips, and Diabetic news. Just an excellent site. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Each issue is packed with delicious and healthy recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Black Bean and Chorizo Soup
This hearty Black bean soup will warm you up on a cold day.

Yield: 10 servings.
1/2 cup per serving.

Ingredients

1 Tbsp canola oil
1/2 onion, cubed
1 clove garlic, minced
1 tomato, deseeded and chopped
1 ancho chile, seeded, soaked in hot water
1 pasilla pepper, seeded, soaked in hot water
1 (19 oz) can black beans
1 bouquet garni (1 Tbsp each dried cilantro, oregano, marjoram wrapped in cheesecloth)*
1 lime, halved
4 cup chicken broth
2 Tbsp mezcal or tequila
Salt to taste
6 Tbsp chorizo, fried and crumbled
6 Tbsp low-fat buttermilk

*Bouquet garni is a bundle of herbs used to prepare soup, stock and various stews. The bouquet is boiled with other ingredients, but removed prior to consumption. To make the bouquet, use 1 Tbsp each of dried cilantro, oregano and marjoram and place in cheesecloth to form a bundle.

Directions

1 – In deep pan or pot, heat canola oil at high heat and add onion. Saute until brown and add garlic. Reduce heat to medium. Stir in tomatoes and peppers. Cook 15 minutes, stirring constantly to avoid burning.
2 – Combine black beans, bouquet garni, limes and broth with mixture. Cook 5 minutes. Add mezcal or tequila, salt and discard lime halves and herbs. Cook 10 minutes. Blend and season to taste.
3 – Garnish with buttermilk and chorizo.

Tip: If too thick, add more broth

Nutritional Information Per Serving:
Calories: 180
Protein: 10 g
Fat: 7 g
Sodium: 310 mg
Cholesterol: 10 mg
Saturated Fat: 2 g
Dietary Fiber: 6 g
Carbohydrates: 18 g
https://diabeticgourmet.com/diabetic-recipe/black-bean-and-chorizo-soup

Diabetic Dish of the Week – Individual Oven Baked Spaghetti Recipe for Diabetics

March 3, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Individual Oven Baked Spaghetti Recipe for Diabetics. Made using Spaghetti, Spaghetti Meat Sauce, Black Pepper, Grated Parmesan Cheese, Mushrooms, Onion, Green Pepper, and Shredded Reduced-Fat Mild Cheddar Cheese. 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/

Individual Oven Baked Spaghetti Recipe for Diabetics

Ingredients
Preparation time: 10 minutes
Baking time: 15 minutes

Cooking spray
1 cup cooked spaghetti
1 cup spaghetti meat sauce
2 dashes black pepper
1 tablespoon grated Parmesan cheese
1/2 cup sliced fresh mushrooms
1/8 cup finely diced onion
1/8 cup diced green pepper
1/4 cup finely shredded, reduced-fat, mild Cheddar cheese

Directions
Yield: 1 serving
Serving size: Whole recipe

1 – Preheat oven to 350°F. Coat an individual casserole dish or pie pan with cooking spray and set aside. If using leftover spaghetti or sauce, warm them, separately, in a saucepan or microwave. In a small bowl, combine spaghetti, pepper, and Parmesan cheese; toss to coat spaghetti. Spoon into baking dish. Top evenly with sauce. Sprinkle with mushrooms, onion, and green pepper, and then with Cheddar cheese. Cover with foil and bake for 15 minutes, or until cheese is melted and casserole is heated through.

2 – If you don’t have a favorite homemade spaghetti sauce, try adding browned and drained ground round (about 2 ounces meat per 3/4 cup spaghetti sauce) to a spaghetti sauce low in fat and sodium (such as Healthy Choice). This recipe also works with meatless sauce.

Nutrition Information:
Calories: 499 calories, Carbohydrates: 56 g, Protein: 35 g, Fat: 15 g, Saturated Fat: 6 g, Sodium: 1,112 mg*, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/individual-baked-spaghetti/

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/

It’s Chili, Chowder, or Stew Saturday – Chicken Gumbo SATURDAY

February 22, 2020 at 6:02 AM | Posted in chicken, Diabetes Self Management, gumbo, 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 Chicken Gumbo. You’ll be needing Cooked and Diced Chicken Breast, Okra, 1 can No Sodium Diced Tomatoes, Onion, Garlic, Salt and Pepper, Cayenne Pepper, Reduced Sodium Fat Free Chicken Broth, and Brown Rice. It’s Gumbo time! 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/

Chicken Gumbo
Ingredients
Preparation time: 15 minutes
Cooking time: 45–55 minutes.

Cooking spray
3/4 pound fresh okra or frozen, thawed okra, cut in 1/2-inch slices
1 tablespoon corn oil
2 tablespoons all-purpose flour
1 can (14 1/2 ounces) no-salt-added diced tomatoes, drained
1 medium onion, chopped
1 teaspoon (or 1 clove) minced garlic
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt
2 cans (14 1/2 ounces each) 50%-reduced-sodium, fat-free chicken broth
1 cup water
1 pound cooked, diced, chicken breast (for convenience, thaw fully-cooked, frozen, diced chicken, such as Tyson)
3 2/3 cups cooked hot brown rice

Directions
Yield: 11 servings
Serving size: 1 cup gumbo over 1/3 cup rice

* Coat a nonstick skillet with cooking spray, warm over medium heat, add okra, and cook until slightly softened, about 6–8 minutes. Remove okra to a plate and set aside. Add oil to the skillet and warm over medium-high heat. Gradually add flour, stirring constantly. Reduce heat to medium-low and continue cooking and stirring until the flour-oil mixture turns golden brown, about 3–5 minutes. Increase heat to medium-high then stir in tomatoes, onion, garlic, black pepper, cayenne pepper, and salt. Cook until onion becomes translucent, about 5 minutes. Meanwhile combine broth and water in a stockpot, cover, and warm over medium heat. Stir tomato mixture into hot broth, mixing well. Bring to a boil over high heat, then reduce heat to low and stir in okra and chicken. Cover and simmer 30–40 minutes. Serve 1 cup gumbo over 1/3 cup cooked rice.

Nutrition Information:
Calories: 163 calories, Carbohydrates: 22 g, Protein: 12 g, Fat: 3 g, Saturated Fat: <1 g, Cholesterol: 22 mg, Sodium: 391 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-gumbo/

 

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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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Wild Idea Buffalo Recipe of the Week – JAMAICAN SOUP

February 12, 2020 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 a JAMAICAN SOUP. A Caribbean Soup loaded with plenty of flavor! You’ll be needing the Wild Idea Buffalo Chuck Roast, Olive Oil, Jerk Seasoning (recipe included), Buffalo Bone Broth, Water, Yams, Carrots, Celery, Onion, Black Beans, and Cilantro. Also included is a recipe for the Jerk Seasoning. You can find this recipe or purchase the Wild Idea Buffalo Chuck Roast along with all the Wild Idea Products. I just placed a large order over the weekend! Well Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JAMAICAN SOUP
Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry

2 – tablespoons olive oil

4 – tablespoons jerk seasoning

4 – cups buffalo bone broth or organic chicken broth

2 – cups water

4 – cups yams, chopped

3 – cups carrots, chopped

2 – cups celery, chopped

2 – cups onion, chopped

1 – can black beans, drained and rinsed

1 – head cilantro, chopped

Preparation:

1 – Preheat oven to 500°. While oven is heating roll the roast in two tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
2 – Place the pot in the preheated oven and roast uncovered for 15 minutes.
Add two cups of broth and one cup of water to the pot and continue to cook for 10 additional minutes.
3 – Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
4 – Toss the chopped vegetables (except the cilantro) with the remaining two tablespoons of jerk seasonings. Cover and set aside.
5 – Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
6 – Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
7 – Chop or pull the meat apart and add back to the pot.
8 – Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
9 – Add the black beans and the cilantro and stir to incorporate.
10 – Taste and season to your liking. (I added another teaspoon of salt.)
11 – Serve and accompany with crusty bread.

Jerk Seasoning

A wonderful aromatic blend of spices with a little kick!
Ingredients:

1 – tablespoon onion powder

1 – tablespoon garlic powder

1 – tablespoon brown sugar

2 – teaspoon red pepper flake

2 – teaspoons salt

1 – teaspoon black pepper

1 – teaspoon allspice

1 – teaspoon cumin

1 – teaspoon thyme

1 – teaspoon paprika

1 – teaspoon crushed fennel

½ – teaspoon cinnamon

½ – teaspoon ginger

* Sift spices together and store until needed.
https://wildideabuffalo.com/blogs/recipes/jamaican-soup

Spiced Turkey Burger with Avocado

February 7, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have Jennie – O Turkey Burger Recipe to pass along today, Spiced Turkey Burger with Avocado. Some of the ingredients you’ll be needing are; JENNIE-O® Extra Lean Ground Turkey Breast, Onion, Mayo Lime Juice, Spices, Adobo Seasoning, Avocado, Potato Buns, and more! 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 2020! https://www.jennieo.com/

Spiced Turkey Burger with Avocado
Spice things up Caribbean style with this turkey burger twist from New York City chef and entrepreneur Vanessa Cantave of Yum Yum Catering & Events—inspired by her father and her Haitian heritage.

INGREDIENTS
1 onion, chopped
2 tablespoons oil
2 tablespoons mayonnaise
1 teaspoon lime juice
½ teaspoon grated lime zest
½ cup loosely packed parsley, chopped
2 cloves garlic
1 teaspoon Adobo seasoning
1 teaspoon garlic salt
¼ teaspoon allspice
¼ teaspoon red pepper flakes, if desired
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
4 potato buns, split and toasted
1 avocado, peeled and sliced

DIRECTIONS
1) In skillet over medium heat, sauté onion in oil 7 minutes or until tender. Remove from heat and cool 15 minutes.
2) In small bowl, combine mayonnaise, lime juice and lime zest. Cover and refrigerate.
3) In bowl of food processer, combine parsley, cooled onions, garlic, Adobo seasoning, garlic salt, allspice and red pepper flakes. Pulse mixture until a coarse paste is formed.
4) In bowl, combine ground turkey and onion mixture. Divide mixture into 4 portions and shape into patties.
5) Prepare grill for high direct heat. Grill burgers 8 to 12 minutes, turning once. Always cook to well-done, 165°F as measured by a meat thermometer.
6) Place burgers on buns bottom. Top with avocado, lime mayonnaise and bun top.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 340
Protein 31g
Carbohydrates 27g
Fiber 6g
Sugars 4g
Fat 14g
Cholesterol 55mg
Sodium 800mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1308-spiced-turkey-burger-with-avocado

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