Jennie – O Turkey Recipe of the Week – Savory Crescent Turkey Squares

November 29, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is Savory Crescent Turkey Squares. For this week’s Jennie – O Recipes I’ve got a couple of recipes to deal with those Delicious Thanksgiving Leftovers! This one is a recipe for Savory Crescent Turkey Squares. Using Cream Cheese, Butter, Cubed Jennie – O Turkey Breast, Milk, Onion, 1 can of Refrigerated Crescent Roll Dough, and Croutons. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Savory Crescent Turkey Squares
Hit a homerun with the family tonight with these homemade pockets of hot, savory turkey in a creamy sauce. Great for cooking with leftovers, this great American dinner is extremely kid-friendly.

INGREDIENTS
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, divided, softened
2 cups cubed JENNIE-O® Turkey Breast Roast
2 tablespoons milk
1 tablespoon chopped onion
¼ teaspoon salt, if desired
⅛ teaspoon black pepper
1 (8-ounce) can refrigerated crescent roll dough
½ cup seasoned croutons, crushed

DIRECTIONS
1) Heat oven to 350°F.
2) In bowl, combine cream cheese and 2 tablespoons butter. Stir until smooth. Add turkey, milk, onion, salt and pepper; mix together.
3) Separate dough into 4 rectangles, sealing perforations. Spoon turkey mixture on one end of rectangle. Fold other end of dough over filling. Seal edges with fork. Place on baking pan. Brush tops with 1 tablespoon melted butter. Sprinkle with crushed croutons.
4) Bake 20 to 25 minutes or until golden brown.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 35g
Carbohydrates 27g
Fiber 0g
Sugars 6g
Fat 19g
Cholesterol 90mg
Sodium 960mg
Saturated Fat 9g
https://www.jennieo.com/recipes/237-savory-crescent-turkey-squares

Diabetic Dish of the Week – Apple-Cranberry Stuffed Pork Roast

November 26, 2019 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 a Apple-Cranberry Stuffed Pork Roast. To make this healthy and delicious dish you’ll need a Boneless Pork Loin, Cranberries, Apple Cider, Granny Smith Apple, Onion, Reduced-Sodium Chicken Broth, and Seasonings. A delicious alternative for your Holiday Turkey or Ham and its only 240 calories and 16 net carbs! You can find this recipe at the Diabetes Self Management website where you can also find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines the Diabetes Self Management Magazine. Each issue filled with Diabetic Friendly Recipes and Tips. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cranberry Stuffed Pork Roast
This juicy pork roast entree looks great and tastes even better. With just 240 calories and 17 grams of carbohydrate per serving, its seasonal flavors are the perfect centerpiece for your next holiday gathering!

Ingredients
1 boneless pork loin (about 2 pounds)
1 cup coarsely chopped dried cranberries
1/2 cup apple juice or cider
1 tablespoon unsalted butter
1 Granny Smith apple, peeled, cored and coarsely chopped
1/2 cup finely chopped onion
2 to 3 tablespoons water (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup reduced-sodium chicken broth
Fresh thyme (optional)

Directions
1 – Place pork roast in freezer 30 minutes. Meanwhile, combine cranberries and apple juice in small bowl; set aside.

2 – Melt butter in large skillet over medium heat. Add apple; cook and stir 3 minutes. Add onion; cook 5 minutes or until tender, stirring occasionally. Add water, if desired, to moisten mixture.

3 – Drain cranberries, reserving juice. Stir cranberries into apple mixture; season with cinnamon, dried thyme, and pepper. Remove to medium bowl; set aside to cool slightly. Reserve 1/2 cup of fruit mixture.

4 – Preheat oven to 350°F. Place pork roast, fat side up, on cutting board. Insert knife horizontally into roast 1/2 inch from bottom, at long side of roast. Make long cut along bottom of roast, stopping 1/2 inch before opposite side of roast (do not cut all the way through). Open up roast; continue to cut through thicker half of roast to within 1/2 inch from bottom. Repeat until roast is an even 1/2-inch thickness all over when laid out.

5 – Spread stuffing onto roast, leaving 1/2-inch border around edges. Starting with short side of roast, roll up tightly. Secure with kitchen twine at 1-inch intervals.

6 – Heat oil in same skillet over medium heat. Brown roast on all sides, about 5 minutes. Place in roasting pan.

7 – Roast 50 to 60 minutes or until internal temperature reaches 140°F. Transfer to cutting board and let stand 5 minutes. (Internal temperature will continue to rise 5°F to 10°F during stand time.)

8 – Meanwhile, combine reserved apple juice and broth in same skillet; cook over high heat until reduced by half. Stir into roasting pan, scraping up brown bits. Stir in reserved 1/2 cup fruit mixture.

9 – Slice roast crosswise into 8 (3/4-inch-wide) slices, removing twine as roast is cut. Serve with sauce. Garnish with fresh thyme.

Yield: 8 servings.

Serving size: 1/8 of total recipe.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 17 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 70 mg, Sodium: 80 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/apple-cranberry-stuffed-pork-roast/

 

 

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Sunday’s Chicken Dinner Recipe – Chicken and Rice

November 24, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is Chicken and Rice. Some of the ingredients you’ll be needing are Chicken Pieces, Onion, Tomato, Garlic, Long Grain Wild Rice, Frozen Peas, Parmesan Cheese, and more! A Sunday Chicken Dinner Classic for sure! You can find this recipe at the Cooks Recipes website where you’ll find a fantastic selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken and Rice
Chicken and RiceTopped off with grated cotija cheese offers a unique touch to a very popular dish in many Latin American countries.

Recipe Ingredients:
3 pounds chicken pieces, skin removed
Salt and ground black pepper
2 tablespoons vegetable oil – divided use
1 large onion, chopped
1 large tomato, chopped
2 cloves garlic, chopped
1 1/2 cups uncooked long-grain white rice
2 cups water
2 large carrots, sliced
1/2 cup chopped red bell pepper
1/2 cup pimiento-stuffed green olives, cut in half
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 cup loose pack frozen peas
2 tablespoons grated cotija or Parmesan cheese

Cooking Directions:
1 – Sprinkle chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.
2 – Heat remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.
3 – Reduce heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 520 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 2 g Cholesterol: 135 mg Sodium: 570 mg Carbohydrates: 49 g Dietary Fiber: 4 g Sugars: 6 g Protein: 59 g.
https://www.cooksrecipes.com/chicken/chicken_and_rice_recipe.html

Jennie – O Turkey Recipe of the Week – Habanero Apricot Spaghetti Squash FRIDAY

November 15, 2019 at 6:02 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 – Habanero Apricot Spaghetti Squash. Made using the JENNIE-O® Habanero Apricot Seasoned Turkey Sausage along with Spaghetti Squash, Onion, White Mushrooms, 1 Jar Marinara Sauce, and Parmesan Cheese. I’ve left a link at the end of the post on the New JENNIE-O® Habanero Apricot Seasoned Turkey Sausage. You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Habanero Apricot Spaghetti Squash
Lighten up your pasta without going light on taste. This veggie-packed dish boasts a deliciously sweet heat thanks to all-natural JENNIE-O® Habanero Apricot Seasoned Turkey Sausage.

INGREDIENTS
1 (3-pound) spaghetti squash
½ cup water
2 tablespoons olive oil
1 (19.5-ounce) package JENNIE-O® Habanero Apricot Seasoned Turkey Sausage
1 medium onion, sliced
1 (8-ounce) package white mushrooms, sliced
1 (24-ounce) jar marinara sauce
½ teaspoon kosher salt, if desired
freshly grated Parmesan cheese, if desired
chopped fresh basil leaves, if desired

DIRECTIONS
1) Heat oven to 350°F.
2) Cut squash in half lengthwise. Scrape out and discard seeds and membranes. Place cut sides down in large baking dish, add water and bake 50 minutes or until tender. Turn cut sides up and let stand 10 minutes. Shred flesh with fork.
3) Meanwhile, in large skillet, heat oil over medium heat. Add turkey, mushrooms and onions and cook 10 minutes or until turkey is cooked through. Always cook sausage links to well-done, 165°F as measured by a meat thermometer and cut into 1-inch pieces. Add marinara sauce and salt and simmer 10 minutes.
4) Spoon squash onto serving plates and top with turkey mixture. Garnish, with cheese and basil, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 380
Protein 25g
Carbohydrates 42g
Fiber 7g
Sugars 22g
Fat 14g
Cholesterol 90mg
Sodium 790mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1276-habanero-apricot-spaghetti-squash

 

 

JENNIE-O® Habanero Apricot Seasoned Turkey Sausage
Bring on the sweet heat with all-natural JENNIE-O® Habanero Apricot Turkey Sausage! Perfect for grilling, roasting, or pan frying, these lean turkey sausage links add big flavor to any dish. Add it to soups and pastas, make it a new addition to your homemade pizzas, or serve them up whole with your favorite side dish.

* ALL NATURAL*
* GLUTEN FREE
* LEAN
Find this product in the refrigerated section of your grocery store.

NUTRITION INFORMATION
Serving Size109 g

Calories 140
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat .0 g
Cholesterol 70 mg
Sodium 430 mg
Total Carbohydrates 5 g
Dietary Fiber 0 g
Sugars 3 g
Added Sugars 3 g6%
Protein 19 g%
Vitamin D .000 mcg0%
Calcium .00 mg0%
Iron 1.10 mg6%
Potassium 470.000 mg10%

INGREDIENTS
Ingredients: Turkey, Water, Seasoning (Sugar, Salt, Habanero, Spice Extractives, Flavorings (Including Apricot), Rosemary Extract. Made With Pork Casing.

COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
CONSUMER GAS GRILL:
TO GRILL:
Spray grill rack with nonstick cooking spray. Preheat grill over medium-high heat. Place dinner sausages on grill rack 4 inches from heat source. Grill approximately 16 to 18 minutes, turning occasionally. Always cook to well-done, 165°F. as measured by a meat thermometer.

* Always cook to an internal temperature of 165°F.
https://www.jennieo.com/products/266-habanero-apricot-seasoned-turkey-sausage

Tex-Mex Turkey Chili

November 1, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a 2nd Jennie – O Turkey Chili Recipe to pass along, Tex-Mex Turkey Chili. This one is made using JENNIE-O® Extra Lean Ground Turkey Breast, Onion, Garlic, Spices, Low Sodium Chicken Broth, Salsa, Kidney Beans, and Green Bell Peppers. This will be one Hearty and Delicious Turkey Chili! You can find this recipe at the Jennie -O Turkey website. And while there check out all the other Jennie – O Recipes! Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Tex-Mex Turkey Chili
This is a Gluten Free Recipe

It’s easy to switch from beef to turkey when it tastes this good. Savory, delicious and gluten-free, this hearty Tex-Mex chili recipe is ready in under 30 minutes.

INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon chili powder
1 tablespoon ground cumin
salt, if desired
1 cup low-sodium chicken broth
2 (14½-ounce) cans salsa-style or regular stewed tomatoes, undrained
1 (16-ounce) can kidney or pinto beans, drained and rinsed
1 green bell pepper, diced
¾ cup CHI-CHI’S® salsa

DIRECTIONS
1) Coat large saucepan with cooking spray. Add onion and garlic; cook over medium heat 5 minutes, stirring occasionally. Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt, if desired. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add chicken broth, tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat; simmer 10 minutes, stirring occasionally.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 38g
Carbohydrates 58g
Fiber 22g
Sugars 6g
Fat 2g
Cholesterol 35mg
Sodium 390mg
Saturated Fat 0g
https://www.jennieo.com/recipes/106-tex-mex-turkey-chili

“Meatless Monday” Recipe of the Week – Couscous-Stuffed Squash

October 28, 2019 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Couscous-Stuffed Squash. To make this week’s recipe you’ll need the following; Acorn Squash, Poblano Pepper, Onion, Vegetable Broth, Shiitke Mushrooms, Couscous, Plum Tomatoes, and Pine Nuts. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management tips, Diabetes News, and more so be sure to check it out soon! Enjoy and Make 2019 Healthy One! https://www.diabetesselfmanagement.com/

Couscous-Stuffed Squash
Ingredients
2 small acorn squash, halved lengthwise and seeded
1 medium poblano pepper, sliced
1 small onion, sliced
1 1/4 cups vegetable broth
1/2 cup shiitake mushrooms, chopped
3/4 cup uncooked couscous
1 medium plum tomato, diced
2 tablespoons pine nuts

Directions
1 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray; place squash, cut side down, on baking sheet. Spread pepper and onion on baking sheet. Cover with foil; bake 35 to 40 minutes or until squash is tender.

2 – Bring broth and mushrooms to a boil in medium saucepan over medium-high heat. Stir in couscous, tomato, and pine nuts; cover and remove from heat. Let stand 5 minutes. Meanwhile, dice roasted pepper and onion; add to couscous mixture, fluffing couscous lightly with fork.

3 – Turn squash cut side up. Fill about 3/4 cup couscous mixture into each squash half.

Tip: Acorn squash have thick, hard skins that can be difficult to cut. To make cutting easier, soften them in the microwave. Pierce the skin with a fork; microwave on HIGH 1 to 2 minutes. Allow to cool for a few minutes, then slice lengthwise and remove the seeds.

Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 290 calories, Carbohydrates: 57 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 187 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/sides/couscous-stuffed-squash/

It’s Chili, Chowder, or Stew Saturday – Jalapeño Sweet Potato and Chicken Chowder

October 26, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Jalapeño Sweet Potato and Chicken Chowder. To make this delicious Chowder you’ll need Sweet Potatoes, Onion, Vegetable Broth, Chicken, Whole Kernel Corn, Jalapeños, Heavy Cream, Green Onions, and Seasonings. Warm up these cool Fall nights with this week’s recipe! It’s from the CooksRecipes website where you’ll find an endless selection of delicious recipes, so check it out today1 Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Jalapeño Sweet Potato and Chicken Chowder

Recipe Ingredients:
2 large sweet potatoes
2 tablespoons butter or vegetable oil
1 small onion, 1/4-inch diced
Up to 1 quart vegetable broth, chicken stock or water
2 cups cooked chicken, cubed
1 1/2 cups whole kernel corn (fresh or frozen)
2 teaspoons jalapeños, minced (or more to taste)
1/2 cup heavy cream
1 teaspoon salt
Chopped green onions for garnish

Cooking Directions:
1 – Bake sweet potatoes at 350°F (175°C) until softened. Scoop out flesh; discard skin. Purée (or mash) sweet potatoes.
2 – In a soup pot, sauté onion in butter until softened. Add puréed sweet potato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly.
3 – Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes.
4 – Serve garnished with chopped green onions.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 361; Total Fat: 16g; Total Carbs: 35g; Fiber: 4g; Protein: 20g.
https://www.cooksrecipes.com/soup/jalapeno_sweet_potato_chicken_chowder_recipe.html

Jennie – O Turkey Recipe of the Week – Hot Diggety Turkey Dogs

October 25, 2019 at 6:02 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 – Hot Diggety Turkey Dogs. You’ll be using the JENNIE-O® Turkey Franks, Spices, Onion, Green Peppers, Tomatoes, Black Beans, Corn Kernels, Brown Sugar, Hot Dog Buns, and Shredded Cheddar Cheese. Only 230 calories and 21 net carbs per serving. You can find this recipe along with all the other delicious and healthy Jennie – O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Hot Diggety Turkey Dogs
Sure, JENNIE-O® turkey dogs are amazing on their own — but when topped with black beans, corn and tomatoes, this weeknight dinner recipe will have you saying “Hot diggety!” Under 300 calories per serving.

INGREDIENTS
1½ teaspoons vegetable oil
2½ tablespoons diced onion
2½ tablespoons diced green peppers
¾ tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon garlic
½ cup crushed tomatoes
¾ cup water
1 cup cooked black beans
⅓ cup corn kernels
1 teaspoon light brown sugar
6 JENNIE-O® Turkey Franks
6 hot dog buns
6 teaspoons shredded Cheddar cheese

DIRECTIONS
1) Heat oil. Add onions and peppers and cook 10 minutes or until soft. Stir in chili powder, cumin and garlic.
2) Add tomatoes, water, beans, corn and brown sugar. Bring to boil. Reduce heat. Simmer 20 minutes. Put heated franks in hot dog buns and top with vegetable mixture. Sprinkle with cheese.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 27g
Fiber 6g
Sugars 2g
Fat 9g
Cholesterol 30mg
Sodium 480mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/850-hot-diggety-turkey-dogs

Turkey Chili Con Queso

October 25, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For this week’s 2nd Jennie – O recipe it’s a recipe for Turkey Chili Con Queso. Got the perfect snack for the big game or your next party! Made using JENNIE-O® Extra Lean Ground Turkey Breast, Onion, Garlic, Spices, can Diced Tomatoes and Green Chilies, Milk, Sharp Cheddar Cheese, and served with Chips of your choice. This one is only 180 calories and 7 net carbs. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Chili Con Queso
This hearty chip dip comes with all the cheesy, meaty goodness you love, without all the guilt. That’s the power of swapping in ground turkey for ground beef.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast – Raised without Antibiotics
3 tablespoons olive oil, divided
¼ cup finely chopped onion
2 cloves garlic, minced
2 teaspoons ground chili powder
1 teaspoon ground cumin
½ teaspoon kosher salt
1 (14.5-ounce) can diced tomatoes and green chilies, drained
3 tablespoons flour
2 cups milk
1½ cups sharp Cheddar cheese, shredded
serve with chips, if desired

DIRECTIONS
1) In skillet cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add 1 tablespoon oil, onion and garlic cook over medium heat 5 minutes or until softened. Add chili powder, cumin, salt and drained tomatoes; stir. Remove from skillet and set aside. Wipe skillet clean.
2) Heat remaining 2 tablespoons oil. Whisk in flour until smooth and cook 1 minute. Gradually add milk, whisking constantly. Bring mixture to a boil. Reduce heat and gradually stir in cheese, stirring until smooth. Stir in reserved turkey mixture until thoroughly combined. Serve with chips, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 180
Protein 18g
Carbohydrates 8g
Fiber 1g
Sugars 4g
Fat 9g
Cholesterol 35mg
Sodium 310mg
Saturated Fat 4g
https://www.jennieo.com/recipes/1114-turkey-chili-con-queso

Breakfast Sausage Pizza

October 23, 2019 at 6:01 AM | Posted in breakfast, CooksRecipes, pizza | Leave a comment
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It just seems like a Pizza type of day. So I’m passing along another Pizza recipe, Breakfast Sausage Pizza. I’ve always been a fan of cold leftover Pizza for Breakfast so why not have a real Pizza to start the day! This Pizza is made using; Pork Sausage, Thick Cut Bacon, Eggs, Pizza Crust, Shredded Colby Jack Cheese, Onion, Italian Parsley, and Salt and Pepper. Pizza, Pizza, Pizza! You can find this recipe at the CooksRecipes website along with all the other delicious recipes. Be sure to the CooksRecipes site out, they have a huge selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Breakfast Sausage Pizza
Breakfast Sausage PizzaThe sausage in this breakfast pizza can be replaced with ground pork, diced ham, or chorizo. Serve with fresh seasonal fruit to complete this family-pleasing breakfast.

Recipe Ingredients:
6 ounces pork sausage, bulk
4 slices bacon, thick cut, cut in half
8 large eggs, beaten
1 (10-inch) pizza crust
1 cup colby Jack cheese, shredded
1/2 cup onion, thinly sliced
1/4 cup Italian (flat-leaf) parsley, snipped
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:
1 – In a large skillet cook sausage, bacon, and onions over medium-high heat until browned and cooked through (about 10 to 15 minutes). Remove with slotted spoon and set aside. Remove all but 1 teaspoon of drippings from pan. Add eggs, parsley, and seasonings, stirring to scramble. Stir while cooking for 2 to 3 minutes or until eggs are just set.
2 – Meanwhile, place pizza crust on a pizza pan or baking sheet and top with 1/2 cup of the cheese. Place in a preheated 400°F (205°C) oven for 3 to 5 minutes until cheese is melted. Remove crust and top with eggs, sausage, and onions. Top with bacon and remaining cheese. Return to oven until cheese is melted and bacon is crisp.
3 – Garnish with additional parsley, if desired. Slice to serve.

Makes 8 servings.
https://www.cooksrecipes.com/pizza_recipes/breakfast_sausage_pizza_recipe.html

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