Turkey, Onion Jam and Brie Pizza

September 22, 2017 at 5:27 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a bonus Jennie – O Turkey recipe on this Friday – Turkey, Onion Jam and Brie Pizza. Made with JENNIE-O® Turkey Breast Roast with toppings of Onion Jam, Brie Cheese, and Provolone Cheese. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey, Onion Jam and Brie Pizza
This is pizza, all grown up. With a savory onion jam in place of pizza sauce, this taste-bud-dazzling weeknight dinner recipe is topped with Brie, Provolone and arugula. Under 500 calories per serving.

INGREDIENTS

12 ounces pizza dough
1 teaspoon chopped fresh thyme
2 tablespoons butter, melted
1 clove garlic, minced
¼ cup onion jam
¾ cup shredded JENNIE-O® Turkey Breast Roast
4 ounces Brie cheese, sliced
½ cup shredded Provolone cheese
½ cup baby arugula leaves
½ teaspoon balsamic vinegar
½ teaspoon olive oil
salt and freshly ground pepper, if desired

DIRECTIONS

1) Heat oven to 425°F. Roll or press pizza dough to 8-inch imperfect circle.
2) In small bowl, combine thyme, butter and garlic. Brush half the butter mixture over pizza dough. Spread dough with onion jam.
3) Top with turkey, Brie and Provolone cheese. Drizzle with remaining butter mixture. Bake 12 minutes or until crust is crisp and golden.
4) In small bowl, toss arugula, vinegar, oil, salt and pepper, if desired. Place on cooked pizza. Cut pizza into wedges.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories430
Protein25g
Carbohydrates46g
Fiber6g
Sugars8g
Fat18g
Cholesterol70mg
Sodium730mg
Saturated Fat10g
https://www.jennieo.com/recipes/837-turkey-onion-jam-and-brie-pizza

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The Sunday Pizza – Pizza Provolone

February 21, 2016 at 6:23 AM | Posted in Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is a Pizza Provolone. Top the pizza with a blend of provolone and fontina cheese, crumbled Italian sausage, roasted garlic and green onions. Please one and please them all with this week’s pizza! It’s from one of my favorite sites the CooksRecipes website. http://www.cooksrecipes.com/index.html

 
Pizza Provolone

Pizza topped with a cheese blend of provolone and fontina, crumbled Italian sausage, roasted garlic and green onions.

Recipe Ingredients:Cooksrecipes 2

1 (12-inch) pizza crust
4 ounces pizza sauce
2 cups shredded Wisconsin Sharp Provolone & Fontina Blend
4 ounces Italian sausage, cooked and crumbled
1 tablespoon roasted chopped garlic
8 whole green onions

Cooking Directions:

1 – Spread pizza sauce on crust. Add 7 ounces of cheese blend. Sprinkle cooked sausage, garlic and whole green onions, placed like spokes on a wheel, on top of the cheese. Finish by spreading remaining cheese on top.
2 – Bake in a preheated oven at 450°F (230°C) for 8 to 10 minutes.
Makes 4 servings.
http://www.cooksrecipes.com/pizza_recipes/pizza_provolone_recipe.html

Mushroom and Provolone Cheese Grilled Turkey Burger w/ Antipasto Salad and…

August 24, 2013 at 5:42 PM | Posted in hash browns, Healthy Life Whole Grain Breads, Jennie-O Turkey Products, Sargento's Cheese | Leave a comment
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Today’s Menu: Mushroom and Provolone Cheese Grilled Turkey Burger w/ Antipasto Salad and Garlic and Herb HashbrownsJenn O Turkey Burger 001

 

 

 

My voice has come back somewhat but still not full strength from the Laryngitis. Had the 4 Wheel Mobility Scooter out enjoying the day! They say the August Hot and Humid weather is on its way all next week. For dinner tonight I prepared a Mushroom and Provolone Cheese Grilled Turkey Burger w/ Antipasto Salad and Garlic and Herb Hashbrowns.

 

 

I grilled a Jennie – O All White Meat Turkey Burger. A great tasting Turkey Burger and it’s a pre-made pattie and only 180 calories. I grilled a total of 10 minutes, 5 minutes each side. Came out moist and juicy with a bit of char, it’s hard to beat a grilled burger! I topped it with a slice of Sargento Reduced Fat Provolone and Sauteed Baby Bella Mushrooms , served it on a Healthy Life Whole Grain Bun.

 

 

For sides I had an appetizer of Antipasto Salad, purchased this from Jungle Jim’s Market Deli Department. I also had Simply Potatoes Garlic and Herb Hashbrowns. First time I’ve tried the Garlic and Herb Hashbrowns, I eat the plain Hashbrowns all the time. These are just as good with more flavor. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice cream topped with Dole Mango Slices.

 

 

 

 

Jennie – O Turkey Burgers – All White MeatJennie O Turkey Burgers
Grill or fry these juicy 1/3 pounders as a better for you choice for your family.
Product Features:
Gluten Free
All Natural
Six 1/3 lb. burger patties

Cooking Instructions:
GRILL METHOD:
On preheated grill over medium heat.
Place burgers 4 inches from heat source 7 – 9 minutes per side (turning twice) and until fully cooked to 165°F.
Nutritional Information
Serving Size 149 g Total Carbohydrates 0 g
Calories 200 Dietary Fiber 0 g
Calories From Fat 90 Sugars 0 g
Total Fat 10.0 g Protein 28 g
Saturated Fat 3.0 g Vitamin A 2%
Trans Fat .0 g Vitamin C 4%
Cholesterol 100 mg Iron 6%
Sodium 410 mg Calcium 2%

 
– See more at: http://www.jennieo.com/products/66-Turkey-Burgers—All-White-Meat#sthash.7U1Du76n.dpuf

 

 

 

Simply Potatoes Garlic and Herb Hash BrownsSimply Potatoes Garlic and Herb

Simply Potatoes Garlic and Herb Hash Browns have just the right amount of delicate seasoning and they fry up perfectly to a crisp, golden brown because they’re made from fresh potatoes. They’re always fresh, never frozen so you don’t have to worry about freezer burn. No need to peel, shred and season, we’ve done it all just for you.

 

Nutrition Facts
Serving Size 2/3 cup

Amount Per Serving
Calories from Fat 0Calories 80

% Daily Values*
Total Fat 0g 0%
Saturated Fat –
Cholesterol –
Sodium –
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Sugars –
Protein 2g

 

 

http://www.simplypotatoes.com/products/productview.cfm?prid=46

Kitchen Hint of the Day!

August 17, 2013 at 9:04 AM | Posted in Kitchen Hints | Leave a comment
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Believe it or not, you can successfully freeze many varieties of cheese without sacrificing taste or texture. Cut it into small blocks, place in sealed plastic bags, and then keep it in the freezer for when you need it. Cheese varieties that can be frozen successfully include Brick, Cheddar, Camembert, Edam, Gouda, Mozzarella, Muenster, Parmesan, Port du Sault, Provolone, and Romano. Small cheeses, such as Camembert, can even be frozen in their original packages. When removed from the freezer, cheese should be put in the refrigerator and used as soon as possible after thawing.

Baked Buffalo Chicken Breast Sandwich w/ Baked Potato

May 5, 2013 at 5:25 PM | Posted in Aunt Millie's, baking, chicken, potatoes | Leave a comment
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Today’s Menu: Baked Buffalo Chicken Breast Sandwich w/ Baked Potato

 

 
It’s been a cloudy and rainy day today but at least it’s warm out! For dinner I prepared one of my favorite Chicken dishes; Baked Buffalo Chicken Breast Sandwich w/ Baked Potato. I love finishing the Chicken off in the oven and the flavor and heat of the Kroger Wing Sauce along with the Litehouse Light Bleu Cheese Dressing. If you want about 5 minutes before your Chicken is done you can add a slice of Swiss or Provolone Cheese to it and let it melt over the Chicken Breast.

 

To prepare my Chicken I needed 3 (4 ounce) Boneless Skinless Chicken Breasts, 6 Tablespoons favorite Wing Sauce (I used Kroger WingBaked Buffalo Chicken 003 Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip, and Aunt Millie’s Light Whole Grain Buns . To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I served it on an Aunt Millie’s Light Whole Grain Bun and topped it with some Litehouse Light Bleu Cheese Dressing. I made 3 Chicken Breasts 2 for dinner for myself and Mom and 1 for lunch tomorrow.

 

To go with the Baked Buffalo Chicken Breasts I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter and a dab of Daisy Reduced Fat Sour Cream. For dessert/snack later some slices of Kraft 2% Sharp Cheddar along with Ritz Whole Grain Crackers.

 

 

 

Baked Buffalo Chicken Breasts

Ingredients
3 (4 ounce) Boneless Skinless Chicken Breasts
Sea Salt and Black Pepper, to taste
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
Swiss or provolone Cheese (Optional)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Aunt Millie’s Light Whole Grain Buns
Directions
* Preheat oven to 400°F.
* Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
*Season Chicken and add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and…
* Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
* If you add a slice of Swiss or Provolone Cheese, top the Chicken with a slice about 5 minutes before the Chicken is done.
* Serve with Bleu Cheese Dressing and Serve on Aunt Millie’s Light Whole Grain Bun.

Subway Tonight!

February 11, 2013 at 7:03 PM | Posted in Uncategorized | 2 Comments
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Today’s Menu: Subway Turkey and Black Forest Ham 6″ Hogie w/ Ruffles Light Potato Chips
Was at the doctor’s office at 8:00 am for some checkup blood work and then it was home to do some early Spring Cleaning! We have a subway-turkey-ham-003spare room, it’s where our Pantry and my computer is located and a little bit of everything else. That took a couple of hours and from their I finished up my rolling of the coins. I’m a loose coin hoarder! Especially back when I used to work, any and all change was saved. So I finally got around to start rolling some of it. Now some of this change had been stored since the early 80’s so there is a lot of it. My last roll that I rolled made it an even $1,000! Those Pennies, Dimes, Nickels, and Quarter add up! I hate rolling change but the hard part was getting the rolls in the car and out of the car to the bank in a wheelchair, fortunately when I got to the bank someone came out to take it inside for me. So with most of the day gone, and I was sort of tuckered out, it was getting time for dinner.

 

With all that being said “the Kitchen Was Closed” and it was Subway to the rescue! I ordered a Subway Turkey and Black Forest Ham 6″ Hogie with Lettuce, Black Olives, Green Peppers, Provolone Cheese, Light Mayo, on a 6″ 9-Grain Hogie Roll. It was a total of 385 calories and 45 carbs. I also had a side of Ruffles light Potato Chips which is 80 calories and 17 carbs and a Diet Dr. Pepper to drink. So thanks go out the Bank for getting all those rolls in for me and to Subway for providing one tasty dinner! For dessert later a healthy Choice Frozen Vanilla/Chocolate Swirl Yogurt.

Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Pizza

January 30, 2013 at 6:27 PM | Posted in pizza | Leave a comment
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Today’s Menu: Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Classic Crust PizzaPillsbury Classic Crust Pizza 005

 
Everyone wanted Pizza tonight, so Pizza it is! I had used the Pillsbury Artisan Crust a few times so I gave the Classic Crust a try this time. It contains 30 less calories than the Artisan. I really love using the Pillsbury Crusts. Easy to use and bakes up a beautiful golden brown.

 

 

To prepare it just preheat your oven on 400 degrees. Use a medium to large cookie sheet pan and spray it lightly with Pam. Then just open the can and spread the crust. The good thing about this is you make your crust as thin or as thick you want. Prebake it for 8 minutes and then add your toppings and put it back in the oven 8 – 10 more minutes until the crust is golden brown. Just a note; precook any of the toppings that need to be cooked, like any Sausage, before adding it as a topping.

 
My toppings were Hormel Turkey Pepperoni, Jennie O Lean Breakfast Sausage, Black Olives, Mushrooms (Sliced baby Bella), Sargento Shredded Mozzarella and Provolone Cheese, and Ragu Homestyle Pizza Sauce. As I said earlier the crust is fantastic! It bakes up to a golden brown with the outer crust nice and crunchy. I left the Pillsbury product description and web site link at the end of the post. For dessert later a Healthy Choice Frozen Greek Yogurt Chocolate/Vanilla Swirl Cup.

 

 

 

Pillsbury Classic Crust Pizza 002

Ready for the oven

Pillsbury Classic Pizza Crust

 

Pillsbury Classic Pizza Crust: A Whole New Fresh!

Classic Pizza Crust
Feelin’ classic? It’s a delicious and supportive friend to all your favorite pizza toppings. Easily a family favorite!
Calories in Pillsbury Pizza Crust Classic pizza dough, 1 package 6 servings

Serving Size: 1 serving
Amount Per Serving
Calories 160.0
Total Fat 2.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 470.0 mg
Potassium 0.0 mg
Total Carbohydrate 31.0 g
Dietary Fiber 1.0 g
Sugars 4.0 g
Protein 5.0 g
Vitamin A
http://www.pillsbury.com/Products/Pizza-Crust/Artisan-Pizza-Crust

Subway 6″ Turkey Breast & Black Forest Ham Sub and Ruffles Light Chips

December 12, 2012 at 6:41 PM | Posted in Food | Leave a comment
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Today’s Menu: Subway 6″ Turkey Breast & Black Forest Ham Sub and Ruffles Light Chipssubway-turkey-ham-003

 

 

Spent the biggest part of the afternoon at the rehab center visiting my Dad. So on the way home I pulled through Subway’s Drive – Thru and picked up a couple Sub Sandwiches for my Mom and myself for dinner tonight, Subway to the rescue! I had a 6″ Black Forest Ham and Turkey Sub on a 9 grain Wheat Bun w/ Provolone, Black Olives, Lettuce, Olive Oil Blend, and Light Mayo. The total calories for the sub is 195 calories and 40 carbs. I could have had lowered those totals a bit by going without the Provolone Cheese and Olive Oil Blend but I had a very low calorie and carb count today so I was able to add the extras. I also had a side of Ruffle’s Light Fat Free Potato Chips, 80 calories and 17 carbs per serving (15 Chips). For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Smuckers Hot Fudge Topping.

Subway to the Rescue!

November 30, 2012 at 6:14 PM | Posted in Food | Leave a comment
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Today’s Menu: 6″ Turkey Breast & Black Forest Ham Sub

 

 

Subway turkey ham 003

I was at the rehab center the biggest part of the day and really didn’t feel like cooking dinner tonight. So it was Subway to the rescue! I had a 6″ Sub on a 9 grain Wheat Bun w/ Provolone, Black Olives, Lettuce, Olive Oil Blend, and Yellow Mustard. The total calories for the sub is 380 calories and 45 carbs. I could have had lowered those totals a bit by going without the Provolone Cheese and Olive Oil Blend but I had a very low calorie and carb count today so I was able to add the extras. I also had a side of Ruffle’s Light Fat Free Potato Chips, 80 calories and 17 carbs per serving (15 Chips). For dessert later tonight a Jello Sugar Free Chocolate Pudding, 60 calories and 14 carbs. Enjoy the Weekend Everyone!

Cheese of the Week – Provolone

October 4, 2012 at 9:54 AM | Posted in cheese, cooking, Food | Leave a comment
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Provolone

Country of origin Italy

Provolone

Region, town Southern Italy
Source of milk Cattle
Pasteurised Depends on cow variety
Texture Semi-hard
Aging time at least 4 months
Certification Provolone Val Padana:
Provolone is an Italian cheese that originated in Casilli near Vesuvius, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan. The most important Provolone production region is currently Northern Italy.

The term Provolone (meaning large Provola) appeared around the end of the 19th century, when it started to be manufactured in the Southern regions of Italy, and this cheese assumed its current large size. The smaller sized variant is called Provola and comes in plain and smoked (“affumicata”) varieties.

Modern Provolone is a full-fat cow’s milk cheese with a smooth skin, produced mainly in the Po River Valley regions of Lombardia and Veneto. It is produced in different forms: shaped like large salami up to 30 cm in diameter and 90 cm long; in a watermelon shape; in a truncated bottle shape; or also in a large pear shape with the characteristic round knob for hanging. The average weight is 5 kg (11 pounds).

Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged for a minimum of four months and with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste. In Provolone Piccante, the distinctive piquant taste is produced with lipase (enzyme) derived from goat. The Dolce version uses calf’s lipase instead.

Both Provolone Val Padana and Provolone del Monaco (from the Naples area of Italy) have received the DOP (Protected Designation of Origin) seal from the European Community.

In Brazil, Argentina, Bolivia and Uruguay, small discs of locally-produced “Provolone” of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed before eating grilled meat. The Provolone is either placed directly on the grill, on small stones, or inside a foil plate and cooked until melted. The provoleta is seasoned with chimichurri, and usually eaten communally.

Baked Ziti

INGREDIENTS:
1 (16 ounce) package dry ziti pasta, Ronzoni Healthy Harvest Ziti Pasta
1 pound lean ground turkey
1 onion, chopped
2 (28 ounce) jars spaghetti sauce, Bella Vita Low Carb Pasta Sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
5. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
6. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

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