Jennie – O Turkey Recipe of the Week – Tasty Turkey Sliders

July 15, 2022 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 Tasty Turkey Sliders. Some of the ingredients that you’ll be needing are JENNIE-O® Sun Dried Tomato Turkey Breast, Cream Cheese, Goat Cheese, JENNIE-O® Lean Ground Turkey, Vidalia Onion, Potato Rolls, Provolone Cheese, and more! 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 2022! https://www.jennieo.com/

Tasty Turkey Sliders
Topped with savory turkey cream cheese and crumbled feta, these Tasty Turkey Sliders are one of the best burger recipes around! Expect guests to be sliding seconds onto their plates at your next party.

Total Time – 1 Hour
Serving Size – 18 Servings

Ingredients
CREAM CHEESE TOPPING
1/2 – pound minced JENNIE-O® Sun Dried Tomato Turkey Breast
1/2 – cup vegetable flavored cream cheese
2 – ounces feta or goat cheese, crumbled
3 – tablespoons minced fresh basil
3 – tablespoons minced green onion
salt and pepper, if desired

SLIDERS
4 – tablespoons olive oil, divided
1 – cup finely minced Vidalia onion
1 – cup finely minced button mushrooms
2 – teaspoons thyme leaves
salt and pepper, to taste
1 – clove garlic, minced
18 – small wooden skewers
1/4 – cup chopped fresh parsley
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
9 – party-sized potato rolls, split
4 – slices Provolone cheese
18 – small basil leaves
8 – cherry tomatoes, halved

Directions
1) CREAM CHEESE TOPPING:
2) In small bowl, add minced turkey, cream cheese and feta cheese; mix to combine.
3) Stir in basil, green onion and salt and pepper, if desired.
4) Cover and refrigerate.
5) TURKEY SLIDER:
6) In hot skillet, add 2 tablespoons olive oil and sauté onions, mushrooms, thyme, salt and pepper, to taste.
7) Cook until onions are caramelized and mushrooms are brown. Stir in garlic and parsley. Remove from heat to cool.
8) In medium bowl, add sautéed ingredients to ground turkey mix together not to overwork.
9) Form into small sliders approximately 2 tablespoons each. Press gently into shape. Place burgers on plate covered with plastic wrap and chill in the refrigerator.
10) With a cookie cutter, cut split potato rolls and cheese into 1½-inch circles.
11) In non-stick skillet over medium-high heat, add 2 tablespoons olive oil. Cook turkey patties 2 to 3 minutes on each side or until well-done, 165°F. as measured by a meat thermometer.
12) Toast bread under broiler.
13) Place burger on each piece of toasted cheese bread. Add a small dollop of cream cheese mixture. Take wood skewer, pierce basil leaf, tomato half; press skewer into the slider to serve.

Nutrition
Calories – 240
Protein – 14g
Carbohydrates – 22g
Fiber – 1g
Sugars – 3g
Fat – 11g
Cholesterol – 40mg
Sodium – 450mg
Saturated Fat – 4.5g
https://www.jennieo.com/recipes/tasty-turkey-sliders/

Jennie – O Turkey Recipe of the Week – Two Ingredient Ravioli Bites

February 4, 2022 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 Two Ingredient Ravioli Bites. To make this week’s recipe you’ll be needing JENNIE-O® Lean Ground Turkey, Salt, Pepper, Provolone Cheese, and Marinara Sauce. There’s 190 calories and 0 carbs per serving. 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 2022! https://www.jennieo.com/

Two Ingredient Ravioli Bites
For great flavor and fewer carbs try this quick and easy ravioli recipe. Skip the pasta and use provolone cheese in its place.
Total Time – 20 minutes
Serving Size – Makes 3 Servings

Ingredients
4 ounces – JENNIE-O® Lean Ground Turkey
Salt and pepper, to taste
6 slices – provolone cheese
Marinara sauce, if desired

Directions
1) Heat oven to 400°F. Line baking sheet with parchment paper.

2) Cook turkey according to package directions. Season to taste with salt and pepper. Always cook to well-done, 165°F as measured by a meat thermometer.

3) Place 3 provolone slices on prepared baking sheet. Top each slice with turkey mixture. Cover with remaining cheese slices. Bake 8 to 10 minutes.

4) Remove from oven. Crimp edges with a fork. Let cool 5 minutes.

Two Ingredient Ravioli Bites


5) Serve with warmed marinara sauce for dipping, if desired.

Nutrition
Calories – 190
Protein – 17g
Carbohydrates – 0g
Fiber – 0g
Sugars – 0g
Fat – 14.3g
Cholesterol – 60mg
Sodium – 390mg
Saturated Fat – 7.7g
https://www.jennieo.com/recipes/two-ingredient-ravioli-bites/

“Meatless Monday” Recipe of the Week – Veggie Patch Pizza

December 13, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Veggie Patch Pizza. How about a Homemade Vegetarian Pizza! Some of the ingredients you’ll be needing are Refrigerated Pizza Crust Dough, Shredded Part-Skim Mozzarella Cheese, Tomatoes, Onions, Mushrooms, Banana Peppers, Artichoke Hearts, Provolone Cheese, and more! 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/

Veggie Patch Pizza
Looking for a delicious, homemade vegetarian pizza? You’ll love this recipe!

Ingredients
Preparation time: 25 minutes
Baking time: 22–30 minutes

Cooking spray
1 tablespoon cornmeal
1 can (10 ounces) refrigerated pizza crust dough
2 teaspoons olive oil
1 cup shredded part-skim mozzarella cheese
3 plum tomatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 large mushrooms, thinly sliced
Half a 13.75-ounce can artichoke hearts, drained and sliced
Half a 14-ounce can hearts of palm, drained and sliced
1/2 cup pickled banana pepper rings
2 ounces provolone cheese, shredded or sliced into thin strips
1/2 teaspoon Italian seasoning

Directions
Yield: 13-inch pizza
Serving size: 1/8 of pizza

1 – Preheat oven to 400°F. Coat a 13-inch pizza pan or baking stone with cooking spray and sprinkle evenly with cornmeal. Place pizza dough on pan and, starting at center, press dough out with hands to cover pan. Using your fingertips or a pastry brush, coat dough lightly with olive oil. Bake 5–8 minutes, or until light golden. Remove crust from the oven and sprinkle evenly with mozzarella cheese. Cover with tomato slices, onion rings, mushrooms, artichoke hearts, hearts of palm, and banana pepper rings. Top with provolone cheese and sprinkle with Italian seasoning. Return pizza to the oven and bake 17–22 minutes more, or until crust is deep golden.

Nutrition Information:
Calories: 207 calories, Carbohydrates: 25 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 622 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/veggie-patch-pizza/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

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/

Grilled Turkey Burger Supreme

March 26, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Turkey Recipe to pass along, Grilled Turkey Burger Supreme. This one is made using JENNIE-O® Lean Seasoned Turkey Burger Patties, Provolone Cheese, Hamburger Buns, Lettuce Leaves, Tomato and Red Onion. Clean that Grill and Fire it up! 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/

Grilled Turkey Burger Supreme
When you’re in the mood for a great burger, nothing else will do. This recipe features pre-seasoned, pre-formed turkey burger patties, making your job easier than ever.

Total Time – 30 Minutes
Serving Size – 4 Servings

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Seasoned Turkey Burger Patties
4 slices Provolone cheese
4 onion or bakery style hamburger buns, split and toasted or grilled, if desired
4 romaine lettuce leaves
4 slices tomato
4 slices red onion

DIRECTIONS
1) Place frozen burgers 4 inches from heat source for 9-10 minutes per side (turning twice) and until fully cooked to 165°F. Place cheese over patties during last minute of cooking.

2) On bun bottoms, layer lettuce leaves, grilled patties, tomato and onion; add bun top. Serve with condiments, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 31g
Carbohydrates 21g
Fiber 3g
Sugars 3g
Fat 15g
Cholesterol 90mg
Sodium 930mg
Saturated Fat 6g
https://beatcancer2010.wordpress.com/2018/03/30/grilled-turkey-burger-supreme-friday/

One of America’s Favorites – Cheesesteak Sandwich

January 11, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A cheesesteak sandwich with Cheez Whiz

A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.

The cheesesteak was developed in the early 20th century “by combining frizzled beef, onions, and cheese in a small loaf of bread”, according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.

Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions. While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich. They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia’s Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat’s King of Steaks. The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe “Cocky Joe” Lorenza, a manager at the Ridge Avenue location.

Cheesesteaks have become popular at restaurants and food carts throughout the city with many locations being independently owned, family-run businesses. Variations of cheesesteaks are now common in several fast food chains. Versions of the sandwich can also be found at high-end restaurants. Many establishments outside of Philadelphia refer to the sandwich as a “Philly cheesesteak”.

Description
Meat

A cheesesteak from Pat’s King of Steaks with Cheez Whiz and onions

The meat traditionally used is thinly sliced rib-eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.

Common additions include sautéed onions, ketchup, hot sauce, salt, and black pepper.

Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that “a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,” while a reader’s letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that “the mention of the Amoroso roll brought tears to my eyes.” After commenting on the debates over types of cheese and “chopped steak or sliced”, Risk and Insurance magazine declared “The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.”

Cheese

American cheese, Cheez Whiz, and provolone are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says “Provolone is for aficionados, extra-sharp for the most discriminating among them.” Geno’s owner, Joey Vento, said, “We always recommend the provolone. That’s the real cheese.”

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz “the sine qua non of cheesesteak connoisseurs.” In a 1985 interview, Pat Olivieri’s nephew Frank Olivieri said that he uses “the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children’s lunch for the same reason, because it is fast.” Cheez Whiz is “overwhelmingly the favorite” at Pat’s, outselling runner-up American by a ratio of eight or ten to one, while Geno’s claims to go through eight to ten cases of Cheez Whiz a day.

In 2003, while running for President of the United States, John Kerry made what was considered a major faux pas when campaigning in Philadelphia and went to Pat’s King of Steaks and ordered a cheesesteak with Swiss.

 

Turkey Philly Hoagie

October 9, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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I have another Jennie – O Recipe to pass along, Turkey Philly Hoagie. This one is made using Olive Oil, Bell Peppers, Green Onions, Mushrooms, Garlic, Hoagie Bun, Provolone Cheese, and JENNIE-O® DELI FAVORITES® Oven Roasted Turkey Breast. 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 Philly Hoagie
Philly cheesesteaks just got a makeover. This delicious Turkey Philly Hoagie recipe features sauteed onions, mushrooms, and peppers over a tasty bed of turkey and cheese. At 380 calories per serving, this is a lunch option you have to try for yourself!

Total Time – 30 Minutes
Serving Size – 1 serving

INGREDIENTS
1 – tablespoon olive oil
½ – cup julienne strips red, green, and yellow bell peppers
¼ – cup chopped green onions
⅓ – cup sliced mushrooms
¼ – teaspoon minced garlic
1 – hoagie bun
2 – slices Provolone cheese
2 – ounces JENNIE-O® DELI FAVORITES® Oven Roasted Turkey Breast

DIRECTIONS
1) In skillet over medium-high heat, add oil and peppers. Cook 3 minutes.
2) Add green onion and mushrooms; cook 3 minutes or until mushrooms are softened, stirring occasionally. Add garlic; cook 1 minute or until fragrant.
3) On hoagie bottom add cheese, turkey and vegetable mixture. Cover with bun top.

RECIPE NUTRITION
Calories 380
Protein 25g
Carbohydrates 26g
Fiber 5g
Sugars 6g
Fat 21g
Cholesterol 40mg
Sodium 990mg
Saturated Fat 6g
https://www.jennieo.com/recipes/turkey-philly-hoagie/

Diabetic Dish of the Week – Veggie Patch Pizza

February 4, 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 a Veggie Patch Pizza. How about a Homemade Vegetarian Pizza! Some of the ingredients you’ll be needing are Refrigerated Pizza Crust Dough, Shredded Part-Skim Mozzarella Cheese, Tomatoes, Onions, Mushrooms, Banana Peppers, Artichoke Hearts, Provolone Cheese, and more! 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/

Veggie Patch Pizza
Looking for a delicious, homemade vegetarian pizza? You’ll love this recipe!

Ingredients
Preparation time:
25 minutes
Baking time:
22–30 minutes

Cooking spray
1 tablespoon cornmeal
1 can (10 ounces) refrigerated pizza crust dough
2 teaspoons olive oil
1 cup shredded part-skim mozzarella cheese
3 plum tomatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 large mushrooms, thinly sliced
Half a 13.75-ounce can artichoke hearts, drained and sliced
Half a 14-ounce can hearts of palm, drained and sliced
1/2 cup pickled banana pepper rings
2 ounces provolone cheese, shredded or sliced into thin strips
1/2 teaspoon Italian seasoning

Directions
Yield: 13-inch pizza
Serving size: 1/8 of pizza

* Preheat oven to 400°F. Coat a 13-inch pizza pan or baking stone with cooking spray and sprinkle evenly with cornmeal. Place pizza dough on pan and, starting at center, press dough out with hands to cover pan. Using your fingertips or a pastry brush, coat dough lightly with olive oil. Bake 5–8 minutes, or until light golden. Remove crust from the oven and sprinkle evenly with mozzarella cheese. Cover with tomato slices, onion rings, mushrooms, artichoke hearts, hearts of palm, and banana pepper rings. Top with provolone cheese and sprinkle with Italian seasoning. Return pizza to the oven and bake 17–22 minutes more, or until crust is deep golden.

Nutrition Information:
Calories: 207 calories, Carbohydrates: 25 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 622 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/veggie-patch-pizza/

 


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/

Wild Idea Buffalo Recipe of the Week – DEEP DISH RUSTIC BUFFALO PIZZA

January 15, 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 DEEP DISH RUSTIC BUFFALO PIZZA. Deep Dish Pizza like you’ve never had! Made using Wild Idea Buffalo Italian Sausage, Spinach Leaves, Eggs, Cloves, Red Bell Peppers, Jarred Roasted Red Peppers, Jarred Sun -Dried Tomatoes, Grated Parmesan Cheese, Provolone Cheese, and Salt and Pepper. The recipe also includes a recipe for the Pizza Crust. 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. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

DEEP DISH RUSTIC BUFFALO PIZZA
Buffalo Rustic Pizza serves 8 to 12
This is an adaptation of a recipe from a gourmet magazine, from years ago.

Ingredients: Prep ingredients before making crust.

1 lb. Wild Idea Buffalo Italian Sausage

2 lbs. spinach leaves, washed

4 eggs

15 oz. ricotta cheese

2 garlic cloves, minced

5 red bell peppers, roasted, peeled, seeded and coarsely chopped

or 24 oz. jarred roasted red peppers, coarsely chopped

8.5 oz. jarred sun-dried tomatoes, flash processed

2 cups Parmesan cheese, grated

8oz. provolone cheese, sliced

salt and pepper

Dough Ingredients:

4 cups flour

2 teaspoons sugar

1 cup cold salted butter, sliced

4 eggs, lightly beaten

 

Instructions:

1.) Brown meat in heavy large skillet over medium high heat. Remove sausage from pan leaving a little fat in skillet. Cover sausage and set aside.

2.) In same skillet, over medium heat, add half of the spinach, cover, but toss occasionally until all leaves are wilted. Place wilted spinach in colander and repeat same step with remaining half of spinach.

3.) Press spinach with back of spoon in colander to push out water. Season spinach with a pinch of salt and pepper.

4.) In bowl, mix eggs, then add ricotta and garlic. Season with a pinch of salt and pepper.

5.) In mixing bowl, using a pastry hook, mix together dough ingredients in order listed. Mix until incorporated.

6.) Form dough into a ball and removing 1/3 of dough. Roll 2/3 of dough out on floured parchment paper or plastic wrap, forming large 16” circle. Roll out remaining dough in the same fashion into a 10” circle.

7.) Remove paper from top of dough and slide your hand under the bottom paper. Gently flip dough into a 9” spring-form pan. Press dough down lightly into pan and up pan sides.

8.) In this order, layer your ingredients inside dough; half of spinach, half of ricotta mixture, all of the red bell peppers, half of parmesan, all Buffalo Italian Sausage, all provolone, all sun-dried tomatoes, remaining spinach, remaining ricotta and remaining parmesan.

9.) Remove paper from top of remaining dough and slide your hand under the bottom paper. Gently flip the dough onto the top of the pie. Pinch dough seams together, using a little water if necessary.

10.) Place foil around pan to avoid any dripping from pan. Bake in 375* preheated oven, for 1½ hours. Remove and allow to rest for 10 minutes before cutting.
https://wildideabuffalo.com/blogs/recipes/93348097-deep-dish-rustic-buffalo-pizza

 

Wild Idea Buffalo – ITALIAN SAUSAGE
What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!

Ground sausage, not in links.

Ingredients: 100% Grass-fed Buffalo, Organic Spices: {Black Pepper, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika} Red Wine Vinegar, Salt, Water.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-italian-sausage

“Meatless Monday” Recipe of the Week – Fettuccine Primavera

November 18, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Fettuccine Primavera. How about a Fettuccine Primavera for your Meatless Menu! Made using Broccoli Florets, Carrots, Red Bell Peppers, NESTLÉ® CARNATION® Evaporated Milk, Vegetable Broth, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, Provolone Cheese and Seasoning. The recipe is from the CooksRecipes website which has a fantastic and huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Fettuccine Primavera
Fettuccine PrimaveraThe mix of different vegetables and herbs, the creaminess of the sauce, and the combination of cheeses, will make this fettuccine dish a favorite.

Recipe Ingredients:
1 (9-ounce) package BUITONI Refrigerated Fettuccine, prepared according to package directions, kept hot
3/4 cup water
1 cup broccoli florets
1/2 cup sliced carrots
1/2 cup red bell pepper strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup vegetable broth
1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1/2 cup (2 ounces) grated provolone cheese
1/8 teaspoon cayenne pepper
Freshly ground black pepper to taste

Cooking Directions:
1 – Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
2 – Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and vegetable broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
Makes 4 servings.

Tip: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.

Nutritional Information Per Serving (1/4 of recipe): Calories: 460 Calories from Fat: 200 Total Fat: 22 g Saturated Fat: 13 g Cholesterol: 110 mg Sodium: 560 mg Carbohydrates: 46 g Dietary Fiber: 3 g Sugars: 8 g Protein: 22 g.
https://www.cooksrecipes.com/mless/fettuccine_primavera_recipe.html

Jennie – O Turkey Recipe of the Week – Easy Turkey Meatball Subs

September 27, 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 – Easy Turkey Meatball Subs. I got one mouth watering recipe to pass along to all of you, Easy Turkey Meatball Subs. Made using JENNIE-O® Fully Cooked Italian Style Turkey Meatballs along with Pasta Sauce, Provolone Cheese, Hoagie Buns, and Fresh Grated Parmesan Cheese. You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Easy Turkey Meatball Subs
Super simple, super kid-friendly and super delicious, this weeknight dinner recipe proves that you don’t have to spend hours in the kitchen to make a great meatball sandwich. Under 500 calories per serving!

INGREDIENTS
12 JENNIE-O® Fully Cooked Italian Style Turkey Meatballs, halved
1 cup pasta sauce
4 slices Provolone cheese, halved
4 hoagie buns, split and toasted
¼ cup freshly grated Parmesan cheese

DIRECTIONS
1) Heat meatballs according to package directions.
2) In large skillet, heat pasta sauce 2 to 3 minutes or until hot. Add meatballs; toss to combine.
3) Place Provolone cheese in each hoagie bun. Add meatball mixture.
4) Sprinkle with Parmesan cheese.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 370
Protein 28g
Carbohydrates 25g
Fiber 4g
Sugars 6g
Fat 19g
Cholesterol 95mg
Sodium 950mg
Saturated Fat 7g
https://www.jennieo.com/recipes/749-easy-turkey-meatball-subs

 

Jennie O Fully Cooked Italian Style Turkey Meatballs
Top your next pasta with a taste of Italy. JENNIE-O® Fully Cooked Italian Style Turkey Meatballs are seasoned just right for a zesty appetizer or hearty sauce! Find them in the frozen section of your grocery store.

* 24-OZ PACKAGE
* APPROXIMATELY 24 MEATBALLS
* GLUTEN FREE
Find this product in the freezer section of your grocery store.

COOKING INSTRUCTIONS
CONSUMER OVEN:
Preheat oven to 375°F. Place desired number of frozen meatballs in a single layer in a baking pan. Heat for 21-22 minutes or until hot.
MICROWAVE OVEN:
Place desired number of meatballs in a single layer in a microwave-safe dish. Lightly cover and heat on high for 2-3 minutes or until hot. All microwave ovens and stovetops vary. Cooking times given are approximate.
CONSUMER STOVETOP SKILLET:
Place desired number of meatballs in a single layer in a nonstick skillet. Heat on high for 2-3 minutes. Add prepared sauce and simmer for 10-15 minutes or until meatballs are hot.

NUTRITION INFORMATION
Serving Size 84 g

Calories 180

Total Fat 13.0 g

Saturated Fat 4.0 g

Trans Fat. 0 g

Cholestero l80 mg

Sodium 440 mg

Total Carbohydrates 2 g

Dietary Fiber 0 g

Sugars 0 g

Added Sugars g%

Protein 16 g%

Vitamin D mcg %

Calcium mg 6%

Iron mg 10%

Potassium mg %

INGREDIENTS
Ingredients: Turkey, Water, Soy Protein Concentrate (with Caramel Color), Contains 2% or Less Salt, Natural Flavoring, Seasoning (Spices, Yeast Extract, Dehydrated Onion, Granulated Garlic, Dehydrated Bell Peppers, Dehydrated Parsley, Natural Flavors Including Extractive of Paprika, Salt).

https://www.jennieo.com/products/85-fully-cooked-italian-style-turkey-meatballs

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Too Busy Livin'

Food, family and functioning in everyday life

Vintage Recipe Cards

Where Food Photography Comes To Die

stephreeds

book reviews & comfort food

Chew Wanna Eat?

Original Recipes, Home Hacks, Gardening, and more

Orchid and Thyme

mind palace open to the world

Let's Sugar Coat It

foodie with an obsession with books and journalling!

The Moody Kitchen

Healthy-ish recipes created to fit your mood

IN THE KITCHEN

Nutrition is important for everybody.

Liv a Little

recipes reminding you to - live a little

Fun Joy Peace

A place for recipes, travel, and yoga

The Clean Veganista

Inspiring others to explore the many flavors of plant-based nutrition

kichenrecipes

the taste of the day

Buen provecho...2022

Reg's "Tried and true recipes"

Happy Acres Blog

Life In The Slow Lane