Diabetic Side Dish of the Week – Barley Risotto

July 5, 2020 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 Side Dish of the Week is a Barley Risotto. To make this week’s dish you’ll be needing Canola Oil, Shallot, Pearled Barley, Vegetable Broth, Dry White Wine, Asparagus, Red Bell Pepper, Grated Parmesan Cheese, Salt and Pepper. There you have it! 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 Risotto
Swapping out the rice makes this recipe less expensive — and more flavorful!

Ingredients
Preparation time: 20 minutes
Cooking time: 25 minutes.

1 1/2 tablespoons canola oil
1 large shallot, chopped
3/4 cup pearled barley
1 3/4 cup vegetable stock or no salt added chicken broth
1/4 cup dry white wine
1 bunch asparagus, trimmed of tough ends and cut into 1-inch pieces
1 red bell pepper
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Heat canola oil in a pressure cooker. Add shallot and barley and cook, stirring constantly, about 3 minutes. Add stock and wine, secure lid on cooker and bring to high pressure. Cook for 15–20 minutes at high pressure. While barley is cooking, steam asparagus until tender-crisp. Cut bell pepper into thin, short strips. When barley cooking time is up, remove pressure cooker from stove and quick-release pressure. If risotto is a little soupy, cook uncovered for a few more minutes until liquid is reduced. Fold in asparagus, bell pepper, and Parmesan cheese. Add salt and pepper to taste.

Nutrition Information:
Calories: 240 calories, Carbohydrates: 35 g, Protein: 10 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 417 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-risotto/

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“Meatless Monday” Recipe of the Week – Creamy Risotto with Cheeses

June 29, 2020 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, Creamy Risotto with Cheeses. This week’s recipe is made using Vegetable Oil, White Onion, Cloves, Arborio Rice, Vegetable Stock, Salt, Pepper, Parmesan Cheese, Fontina Cheese, Parsley, and White Truffle Oil. 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 2020! https://www.cooksrecipes.com/index.html

Creamy Risotto with Cheeses
For a pungent, earthy flavor that brings out the full flavor of the cheeses, add a few drops of white truffle oil to the risotto a few seconds before plating.

Recipe Ingredients:
2 teaspoons vegetable oil
1 cup mild white onion, finely chopped
2 garlic cloves, smashed into a paste
1 1/2 cups arborio rice (if you want a creamier style, try cracked arborio
1 3/4 cups vegetable stock
Pinch salt
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
1/2 cup shredded fontina cheese
3 tablespoons Italian parsley, chopped
White truffle oil, to taste (optional)

Cooking Directions:
1 – Heat a 2-quart, thick-bottomed sauce pan. Add the oil, then the onion and garlic. Cook, stirring until the onion is translucent.
2 – Add the rice and stir to coat it with the onion mixture. Add the stock, slowly, 1/2 cup at a time, as the rice absorbs the liquid. Continue to stir slowly. When most of the liquid is added and the rice has a firm texture and is cooked through, add a pinch of salt and fresh turns of pepper.
3 – Stir in the fontina cheese, then the Parmesan. If the mixture is dry, add a little more stock.
4 – Taste and season, as necessary. Stir in the parsley and white truffle oil.
5 – Distribute the risotto into four bowls. Sprinkle with additional herbs for a colorful finish.
Makes 4 main dish or 8 side dish servings.
https://www.cooksrecipes.com/mless/creamy_risotto_with_cheeses_recipe.html

Buffalo and Cheese Smashburger w/ Baked Fries

April 24, 2020 at 6:42 PM | Posted in Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo and Cheese Smashburger w/ Baked Fries

 

 

For Breakfast on this Friday Morning I prepared a Fried Egg and Cheese Sandwich. I used 2 Eggs that I beat and fried, a slice of Kraft Deli Style Sharp Cheddar Cheese, and toasted 2 slices of Aunt Millie’s Light Whole Grain Bread. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy and a high of 68 degrees. Did a few chores around the house. Later I got the leaf blower out and cleaned off the driveway area. That was about it for my day. For Dinner tonight I prepared a Buffalo and Cheese Smashburger w/ Baked Fries.

 

I’ve heard of Smashburgers but never had made one or had one. I seen them made a few times on TV and they looked delicious and easy to make as all Hamburgers. One thing that I wasn’t sure on was I had always heard not to smash your Hamburgers when cooking them because you would lose some of the juice and the flavor, so I’m going to find out! To prepare I’ll be using Wild Idea Ground Buffalo, for Seasoning Wild Idea Buffalo Omnivore Salt, Pam Non Stick Cooking Spray, Boar’s Head Yellow Vermont Cheddar, and Kroger 100% Whole Wheat Hamburger Buns.

 

So to prepare it I’ll be using my Cast Iron Griddle. I lightly sprayed the Griddle with the Pam Cooking Spray and heated it on the stove on high. As that was heating I got the Burger ready. The Ground Buffalo comes in a 1 pound package. I divided it into 3 – 1/3 of a pound portions. I froze 2 of them and used the other one for my Burger. So instead of forming the Ground Buffalo into perfect patty with smooth edges, leave it as a hunk. The meat should not be packed, smoothed into a ball, or shaped into a patty. You want a rough ball of Buffalo that’s loosely held together. And Seasoned it with the Omnivore Salt.

 

Place the hunk of Buffalo onto the griddle, press with the back of a spatula for 10 seconds (you can use a second spatula for even more leverage). Cook patty about 2½ minutes on the first side. Flip patty, cook 1 minute, then top with the Vermont Cheddar Cheese, and cook just until cheese begins to melt, about 30 seconds more.

 

Then for the bun, for more flavor, use the cut sides of the buns to absorb excess drippings from the griddle. Toast buns directly on the Griddle, or in a skillet, until golden brown, about 10–15 seconds. And you’re ready to serve! Well Smashing the Buffalo Burger didn’t seem to affect the flavor any at all. It came out a flavorful delicious Burger. What was really good was the edges of the Burger being nice and crispy. Thumbs up on Smashburgers!

 

 

As the Burger was cooking I had preheat the stove at 425 degrees. I baked some Ore Ida Crinkle Cut Fries. Served those with a side of Hunt’s Ketchup. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Stick Pretzels with a Sprite Zero to drink.

 

 

 

 

 

 

 

 


Wild Idea Buffalo – Premium Ground Buffalo
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.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

https://wildideabuffalo.com/

 

Wild Idea Buffalo Recipe of the Week – EGGS BENEDICT WITH BUFFALO BRESAOLA

April 15, 2020 at 6:00 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 EGGS BENEDICT WITH BUFFALO BRESAOLA. I’ve got a good one for your Breakfast or a Brunch, EGGS BENEDICT WITH BUFFALO BRESAOLA. Made using Wild Idea Buffalo Bresaola, English Muffins, Butter, Eggs, Olive Oil, Water, Salt, Pepper, and Hollandaise Sauce. Also included is a recipe for the Hollandaise Sauce. Another winning recipe from Wild Idea Buffalo! You can find this recipe and purchase the Wild Idea Buffalo Bresaola along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

EGGS BENEDICT WITH BUFFALO BRESAOLA
The subtle tang of our cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition!

Ingredients:
1 – 8 ounce pkg. Wild Idea Buffalo Bresaola
2 to 4 – English Muffins, split
butter
4 to 8 – farm fresh or organic eggs
2 – teaspoons olive oil
1 – quart boiling water
salt & pepper
Hollandaise Sauce – recipe below

Preparation:
1) Allow the Buffalo Bresaola to rest at room temperature for an hour or two. This will make separating the slices easier. Separate into 4 to 8 piles of meat.
2) In a medium size non stick pan or on griddle, over low heat, heat the piles of Bresaola. About one minute each side. Remove from heat.
3) Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter.
4) To poach multiple eggs, pre-crack eggs into individual ramekins.
5) Heat a large non-stick pan over medium heat, and add oil spreading it around. Add eggs one at a time quickly, this helps them set individually. *This method is in-between poached and basted eggs, but it works great!
6) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and white in color. Continue if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
7) Place buttered muffins on plates, top with warmed Bresaola, and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Sprinkle with a pinch of cayenne or paprika.

Hollandaise Sauce
*I like my hollandaise a little on the lemony side. If you prefer less, substitute a little water for thinning if needed. If needing to reheat, place sauce in a container and place in a pan of boiling water. Stir to avoid over cooking.

Ingredients:
3 – egg yolks
3 – tablespoons lemon juice
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot

Preparation:
1) Place egg yolks, one tablespoons lemon juice, pepper, and cayenne in a blender and blend until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate. Stop until ready to serve.
3) When ready to serve, flash blend again, adding the last tablespoon of lemon juice. Season to taste.
https://wildideabuffalo.com/blogs/recipes/93318401-eggs-benedict-with-bison-bresaola

Jennie – O Turkey Recipe of the Week – Honey Glazed Turkey

April 10, 2020 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 a Honey Glazed Turkey. Made using the JENNIE-O® Whole Turkey, Honey, Butter, Parsley, Sage Leaves, Rosemary, Thyme, Salt, and Pepper. The perfect Bird for Easter Table! 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/

Honey Glazed Turkey
This easy glazed turkey recipe serves as both a sweet and savory entrée for your Easter dinner.

INGREDIENTS
1 (12 to 18-pound) JENNIE-O® Whole Turkey, neck and giblets removed
1 cup honey
½ cup butter, melted
1 tablespoon minced fresh parsley
2 teaspoons dried sage leaves
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme leaves
1 teaspoon salt
1 teaspoon black pepper

DIRECTIONS
1) Prepare turkey according to package directions.
2) Meanwhile, in small bowl, stir together honey, melted butter, parsley, sage, rosemary, thyme, salt and pepper.
3) After turkey has roasted 2 hours, brush honey glaze mixture over turkey. Continue to brush turkey with honey glaze mixture. Roast until timer pops up and turkey is fully-cooked, 180°F as measued by a meat thermometer inserted into the thickest part of the thigh. Always confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 500
Protein 56g
Sodium 800mg
Saturated Fat 8g
Fat 21g
Carbohydrates 23g
Fiber 0g
Sugars 23g
https://www.jennieo.com/recipes/956-honey-glazed-turkey

Diabetic Dish of the Week – Apricot Brisket

April 7, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
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This week’s Diabetic Dish of the Week is a Apricot Brisket. This one is made using Dried Apricots, Diced Tomatoes, Ground Cumin, Salt, Garlic, Ground Cinnamon, Onion, Carrots, Beef Brisket, Pepper, Low Sodium Beef Broth, Cornstarch, Water, and Parsley. The Dish is only 170 calories and 15 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 2020! https://www.diabetesselfmanagement.com/

Apricot Brisket
This delicious entree combines sweet apricots and spicy cinnamon with tender beef for a flavor that can’t be beat!

Ingredients
1 cup chopped dried apricots, divided
1 cup canned diced tomatoes, divided
2 teaspoons ground cumin
1 teaspoon salt, divided
1 clove garlic
1/4 teaspoon ground cinnamon
1 medium onion, thinly sliced
2 large carrots, cut into 1-inch pieces
1 small beef brisket (about 2 to 3 pounds), trimmed of fat
1/2 teaspoon black pepper
1 1/2 cups low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons cold water
Chopped parsley (optional)

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Preheat oven to 325°F.

2 – Combine 1/2 cup chopped apricots, 1/2 cup tomatoes, cumin, 1/2 teaspoon salt, garlic, and cinnamon in food processor. Process using on/off pulses until coarsely combined.

3 – Place onion and carrots on bottom of roasting pan. Place brisket on top. Cut several small slits across top of brisket; gently spoon apricot mixture into slits. Sprinkle brisket with remaining 1/2 teaspoon salt and pepper. Spread remaining 1/2 cup diced tomatoes over brisket; top with remaining 1/2 cup apricots. Drizzle broth over brisket. Cover with foil.

4 – Roast 2 to 2 1/2 hours. Transfer brisket to carving board; tent with foil and let stand 15 minutes.

5 – Pour pan juices and vegetables into medium saucepan. Stir cornstarch into water in small bowl until smooth and well blended. Stir into pan juices; simmer until thickened, about 5 minutes.

6 – Carve brisket crosswise into thin slices; serve with onion, carrots, tomatoes, apricots, and pan juices. Sprinkle with parsley, if desired.

Nutrition Information:
Calories: 177 calories, Carbohydrates: 17 g, Protein: 20 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 53 mg, Sodium: 380 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/apricot-brisket/

 

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/

Mukilteo Turkey Slammer

March 13, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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I’ve got a second Jennie – O Turkey Burger to pass along, Mukilteo Turkey Slammer. Nothing like a delicious Burger and a Beer, well how about a Beer in your Burger! This one is made using JENNIE-O Extra Lean Ground Turkey Breast, Cheese Curds, Salt, Pepper, 1 Can of Beer, Hamburger Buns, Lettuce, Tomato, and Red Onion. Ground Turkey, Cheese Curds, and Beer has to be a great Burger! 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/

Mukilteo Turkey Slammer
Love burgers? Love cheese curds? How about beer? These turkey patties combine the above ingredients to become the answer to your burger prayers. Under 300 calories per serving!
Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
¾ cup cheese curds, chopped
salt and freshly ground pepper, if desired
1 (12-ounce) can beer
4 hamburger buns, split, buttered and toasted
4 lettuce leaves
4 slices tomato
4 slices red onion

Directions
1 – In mixing bowl, combine turkey, cheese curds, salt and pepper, if desired. Shape into 4 patties, approximately ½-inch thick.

2 – Preheat non-stick skillet over medium high. Place patties in skillet and cook 6 minutes per side. Add beer to skillet, reduce heat to low, cover and simmer 15 minutes to infuse beer flavor. Always cook turkey to well-done, 165°F as measured by a meat thermometer.

3 – Place patty on bottom half of bun. Top with lettuce, tomato, onion and bun top.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 36g
Carbohydrates 24g
Fiber 3g
Sugars 4g
Fat 3g
Cholesterol 55mg
Sodium 440mg
Saturated Fat 1g
https://www.jennieo.com/recipes/520-mukilteo-turkey-slammer

Sunday’s Pork Roast Dinner Recipe – Maple-Mustard-Glazed Pork Roast

March 8, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Maple-Mustard-Glazed Pork Roast. Made using a Boneless Pork Loin Roast, Maple Flavored Syrup, Dijon Mustard, Cider Vinegar, Soy Sauce, Salt, Pepper, Carrots, and Red Potatoes. The recipe is from the CooksRecipes website where you can find a huge selection of recipes to please everyone. So Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Maple-Mustard-Glazed Pork Roast
Every weeknight cook’s dream—a dinner complete from the oven! Leftover roast, thinly sliced, makes great sandwiches for tomorrow’s lunches.

Recipe Ingredients:
1 (2 to 3 pound) boneless pork loin roast
2/3 cup maple-flavored syrup
3 tablespoons Dijon-style mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
Salt and pepper
1 pound carrots, pared and quartered lengthwise*
4 to 6 medium red potatoes, scrubbed and halved

Cooking Directions:
1 – Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in a shallow roasting pan, surrounded by carrots and potatoes.
2 – Roast in a 350°F (175°C) oven until internal temperature of pork, measured with a meat thermometer, reaches 155°F to 160°F (approximately 65°C to 70°C) and vegetables are tender, about 45 minutes to 1 1/4 hours.
3 – Remove from oven; slice roast to serve with vegetables.
Makes 6 to 8 servings.

*Other favorite vegetables can be substituted such as Brussel sprouts, winter squash wedges, sweet potatoes.
https://www.cooksrecipes.com/pork/maple-mustard-glazed_pork_roast_recipe.html

It’s Chili, Chowder, or Stew Saturday – Crab Soup

February 29, 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 Crab Soup. How about a Hearty and Delicious Crab Soup! Made using Campbell’s Healthy Request Cream of Chicken Soup, Water, Yukon Gold Potatoes, Whole White Mushrooms, Lump Crabmeat, Red Bell Pepper, Pepper, and Onion Powder. 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/

Crab Soup
Using prepared cream of chicken soup and canned crab meat, this soup is easy to prepare and chock-full of seafood flavor!

Ingredients
Preparation time: 15 minutes
Cooking time: 25 minutes.

1 can (10 3/4 ounces) Campbell’s Healthy Request Cream of Chicken soup
1 1/2 cups water
1/4 cup skim milk
1/2 pound Yukon Gold potatoes, washed and peeled
2 ounces whole white mushrooms (about 2 large)
1 can (6 ounces) lump crabmeat, drained
2 tablespoons chopped red bell pepper
1/4 teaspoon black pepper
1/4 teaspoon onion powder

Directions
Yield: 4 servings
Serving size: 1 cup

* In a 2-quart saucepan, combine soup, water, and milk and stir well to combine into a smooth mixture. Place saucepan on stove over medium heat. Finely dice potatoes (should yield about 1 1/4 cups) and add to liquid. Remove stems from mushrooms and wipe away visible dirt with a small brush or paper towel. Chop mushrooms and add to saucepan, along with drained crabmeat, bell pepper, black pepper, and onion powder. Bring to a gentle boil, then cover and simmer for approximately 15 minutes until potatoes are soft, then serve.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 485 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/crab-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.
https://www.diabetesselfmanagement.com/subscribe/

Turkey Quinoa Alfredo

February 14, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s 2nd Jennie – O Recipe is a Turkey Quinoa Alfredo. This one is made using a package of JENNIE-O® Extra Lean Turkey Breast Cutlets, Quiona, Reduced Fat Alfredo Sauce, Water, Frozen Broccoli, Sweet Corn, Garlic Cloves, Grated Parmesan Cheese, Ground Pepper, and Parsley. 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/

Turkey Quinoa Alfredo
Quinoa? Quin-why not! By using these magic seeds, this simple weeknight dinner recipe is savory, creamy, packed with veggies, super filling and STILL under 500 calories per serving!

INGREDIENTS
1 cup dry uncooked quinoa
2 cups reduced-fat Alfredo sauce, divided
1 cup water
½ (12-ounce) bag frozen broccoli, thawed
2 tablespoons minced sweet onion
2 garlic cloves, minced
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
⅓ cup grated Parmesan cheese
¼ teaspoon freshly ground pepper
1 tablespoon chopped fresh parsley

DIRECTIONS
1) Heat oven to 375°F. Prepare a 2½-quart baking dish with non-stick cooking spray. Set aside.
2) In large bowl, stir together quinoa, 1 cup Alfredo sauce, water, broccoli, onion and garlic. Pour half of mixture into prepared dish and spread evenly. Place turkey breast cutlets evenly on top and pour remaining quinoa mixture over turkey. Spread remaining 1 cup Alfredo sauce over turkey and sprinkle with cheese and pepper.
3) Cover with foil. Bake 35 minutes. Remove foil and bake an additional 20 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Garnish with parsley.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 36g
Carbohydrates 31g
Fiber 5g
Sugars 3g
Fat 15g
Cholesterol 90mg
Sodium 790mg
Saturated Fat 8g
https://www.jennieo.com/recipes/801-turkey-quinoa-alfredo

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