Easy Summer Turkey Salad

August 23, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a perfect recipe for these hot and humid August Days, Easy Summer Turkey Salad. Made using JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin along with Honey Lemon Dressing (recipe included), Mini Bell Peppers, Mixed Greens and fresh Fruit. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Easy Summer Turkey Salad
Make this salad, featuring fresh fruit and Applewood Smoked Turkey, in just 30 minutes.

INGREDIENTS
½ (24-ounce) package JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin
8 cups mixed greens
1 nectarine pitted and sliced
1 cup fresh raspberries
1 cup sweet mini bell pepper slices
½ cup fresh basil leaves, torn

HONEY-LEMON DRESSING
⅓ cup fresh lemon juice
1 tablespoon coarse grain Dijon mustard
2 tablespoons honey
½ teaspoon salt
⅛ teaspoon pepper
⅓ cup olive oil

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut on bias into slices.
2) In large bowl, toss mixed greens, nectarine, raspberries, bell pepper and basil. Top with grilled turkey
3) In small bowl, whisk together lemon juice, mustard, honey, salt, pepper and olive oil. Serve with salad.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 12g
Carbohydrates 19g
Fiber 4g
Sugars 13g
Fat 13g
Cholesterol 25mg
Sodium 510mg
Saturated Fat 2g
https://www.jennieo.com/recipes/978-easy-summer-turkey-salad

Diabetic Dessert of the Week – Berry-Peachy Cobbler

June 6, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Berry-Peachy Cobbler. Raspberries and Peaches make up this delicious and Diabetic Friendly Dessert. It’s from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Berry-Peachy Cobbler
Ingredients
4 tablespoons plus 2 teaspoons sugar, divided
3/4 cup plus 2 tablespoons all-purpose flour, divided
1 1/4 pounds peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and drained
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold margarine, cut into small pieces
1/2 cup low-fat buttermilk

Directions
1 – Preheat oven to 425°F. Spray eight ramekins or 11×7-inch baking dish with nonstick cooking spray; place ramekins in baking dish.

2 – Combine 2 tablespoons sugar and 2 tablespoons flour in large bowl. Add peaches, raspberries, and lemon peel; toss to coat. Divide fruit evenly among prepared ramekins. Bake 15 minutes or until fruit is bubbly around edges.

3 – Meanwhile, combine remaining 3/4 cup flour, 2 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in buttermilk just until dry ingredients are moistened.

4 – Remove ramekins from oven; top fruit with equal dollops of topping. Sprinkle topping with remaining 2 teaspoons sugar. Bake 18 to 20 minutes or until topping is lightly browned. Serve warm.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 149 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 195 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/berry-peachy-cobbler/

Diabetic Dish of the Week – SUGAR FREE MIXED BERRY JAM

June 26, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – SUGAR FREE MIXED BERRY JAM. Raspberries, Strawberries, and Blueberries are the Berries you’ll be using. Splenda Sweetner replaces the Sugar in the recipe. The Jam is only 25 calories and 6 carbs per serving! The recipe is from the Diabetic Gourmet Magazine website which has an endless amount of Diabetic Friendly Recipes for all occasions. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SUGAR FREE MIXED BERRY JAM
Ingredients

6 cups fresh raspberries
1/3 cup sugar
3 cups fresh strawberries
1 1/2 cups Splenda No Calorie Sweetener, Granulated
1 cup cold water
1 (1.75 ounce) package SURE-JELL* For Lower Sugar Recipes Fruit Pectin
1 pint blueberries

Directions

1 – Combine raspberries and sugar in a heavy bottomed pan. Heat over medium-high heat. Boil 10-15 minutes, stirring constantly.
2 – Mash strawberries with a fork or potato masher.
3 – Add Splenda Granulated Sweetener and strawberries to raspberries. Stir constantly and boil over medium-high heat for an additional 10-15 minutes.
4 – Pour cold water into a small saucepan. Whisk pectin into water, and let stand 2-3 minutes. Allow the pectin to absorb the water.
5 – Boil water and pectin, then stir into fruit mixture and reduce heat to medium-low. Add blueberries. Simmer and stir for 5-6 minutes, until pectin is thoroughly blended with the fruit.
6 – Freeze in sterile canning jars.

Recipe Yield: Servings: 48Serving Size: 1 tablespoon

NUTRITIONAL INFORMATION PER SERVING:
Calories: 25
Fiber: 2 grams
Sodium: 5 milligrams
Carbohydrates: 6 grams
Sugars: 2 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-mixed-berry-jam

One of America’s Favorites – Molten Chocolate Cake

January 1, 2018 at 7:23 AM | Posted in One of America's Favorites | Leave a comment
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Molten chocolate cake

Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. The name derives from the dessert’s liquid chocolate center. Some other names used are chocolate fondant, chocolate moelleux and chocolate lava cake.

 

 

 

The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres disputes this, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it became almost a de rigueur inclusion on high-end restaurant dessert menus.

 

 

Chocolate lava cake smothered in chocolate sauce

Molten chocolate cakes characteristically contain five ingredients: butter, eggs, sugar, chocolate, and flour. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser pastry, or separated, with the white whipped into an meringue to provide more lift and a lighter result. A tablespoon of strong coffee is sometimes added to enhance the chocolate flavor.

The cakes are typically baked in individual portions in ramekins.

 

 

Fresh raspberries, a drizzling of raspberry and/or chocolate sauce, and dustings of powdered sugar are typical enhancements. Also, a sprig of mint is sometimes used as a garnish.

 

Raspberry-Almond Buttermilk Coffee Cake

October 6, 2017 at 5:06 AM | Posted in dessert, Jennie-O Turkey Products | Leave a comment
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Passing along a Raspberry-Almond Buttermilk Coffee Cake from the Jennie – O Turkey recipe website. Didn’t know Jennie – O had Desserts recipes? Check the Jennie – O site out for all their delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Raspberry-Almond Buttermilk Coffee Cake

INGREDIENTS

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup butter, softened
2 large eggs, lightly beaten or 4 ounces egg substitute
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup buttermilk
2 cups frozen raspberries, thawed
⅓ cup sliced almonds
1 tablespoon turbinado sugar

DIRECTIONS

Heat oven to 350°F.
1) In large bowl, combine flour, baking powder, baking soda and salt.
2) In bowl of electric stand mixer, cream together sugar and butter, with paddle attachment until light and fluffy. Add eggs one at a time, beating after each addition; add extracts
3) Gradually add flour mixture alternately with buttermilk, beating until smooth. Spoon half batter into a lightly greased and floured 9-inch cake pan. Top evenly with 1 cup raspberries. Spoon remaining batter over raspberries and top with almonds, remaining 1 cup raspberries and turbinado sugar.
4) Bake 50 minutes or until cake tester inserted in center comes out clean.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories320
Protein6g
Carbohydrates44g
Fiber2g
Sugars23g
Fat14g
Cholesterol30mg
Sodium240mg
Saturated Fat8g
https://www.jennieo.com/recipes/1189-raspberry-almond-buttermilk-coffee-cake

Diabetic Dish of the Week – Raspberry Cheese Tarts

September 26, 2017 at 5:41 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Raspberry Cheese Tarts. Reduced Fat Cream Cheese, Non-Fat Yogurt, Egg Substitute, Raspberries, and Splenda all combine to make this week’s recipe. A perfect Diabetic Friendly Dessert. It’s from one of my favorite sites, which has a huge selection of all recipes, the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

Raspberry Cheese Tarts
Low-fat and low-sugar raspberry cream cheese tarts.

Recipe Ingredients:

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup Splenda® Granular
5 tablespoons light margarine

Filling:
4 ounces reduced fat cream cheese
1/2 cup plain non-fat yogurt
1 cup Splenda® Granular
1/2 cup egg substitute
1 cup frozen raspberries

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Blend crust ingredients together in a small mixing bowl. Stir until well blended. Line 10 muffin cups with paper liners. Press 1 tablespoon of crust into each lined cup. Set aside.
3 – Place cream cheese in a small bowl. Beat with an electric mixer until soft. Add yogurt and beat until smooth (approximately 1 minute).
4 – Add Splenda® Granular and egg substitute. Mix until well blended.
5 – Place 4 to 5 frozen berries on top of the crust lined muffin cups. Pour cheese filling on top, evenly dividing among the 10 cups.
6 – Bake in a preheated 350°F (175°C) oven 15 to 20 minutes or, until firm to the touch. Chill for approximately 2 hours before serving.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe; 1 tart): Calories 110, Calories from Fat 45, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 5 mg, Total Carbohydrate 12 g, Sodium 160 mg, Dietary Fiber 1 g, Sugars 4 g, Protein 3 g.
http://www.cooksrecipes.com/diabetic/raspberry_cheese_tarts_recipe.html

Diabetic Dish of the Week – Chocolate Cheesecake

August 15, 2017 at 5:05 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Chocolate Cheesecake. That’s right Chocolate Cheesecake, and its Diabetic Friendly! It had reduced fat and the big one is 76% less carbohydrates than the traditional recipe for Cheesecake. The recipe is from the Diabetic Gourmet Magazine website. Check out all the delicious and Diabetic Friendly recipes when at the site. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chocolate Cheesecake
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!

Ingredients

Crust Ingredients:

1/2 cup finely ground almonds
Cheesecake Ingredients:

3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.

Crust pictured above made with chocolate wafer crumbs

Directions

1 – For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
2 – For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
3 – Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.

Nutritional Information (Per Serving)
Calories: 197
Protein: 7g
Sodium: 231 mg
Cholesterol: 67 mg
Fat: 16g
Carbohydrates: 7g
Exchanges: 1/2 milk, 3 fat

http://diabeticgourmet.com/recipes/html/989.shtml

“Meatless Monday” Recipe of the Week – Avocado and Mango Salad with Acai-Berry Vinaigrette

June 26, 2017 at 5:31 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Avocado and Mango Salad with Acai-Berry Vinaigrette. The recipe is from the Diabetic Gourmet website and magazine. The Diabetic Gourmet website has a great selection of Diabetic Friendly recipes along with tips and news on how to manage your Diabetes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Avocado and Mango Salad with Acai-Berry Vinaigrette

This fresh and nutritious salad of chopped greens, sliced avocado and mango is drizzled with a vibrant vinaigrette dressing.

Ingredients

1/2 cup V8 V-Fusion Acai Mixed Berry juice
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1 clove garlic, minced
1/8 teaspoon ground black pepper
6 cups chopped Romaine lettuce
1 medium mango, peeled, seeded and sliced (about 1 1/2 cups)
1 medium avocado, peeled, pitted and sliced (about 1 1/2 cups)
Fresh raspberries for garnish (optional)

Directions

Beat the V8, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or fork.
Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons vinaigrette over each salad.
Garnish with fresh raspberries, if desired. Serve immediately.

Nutritional Information (Per Serving)
Calories: 122Protein: 1g
Sodium: 49 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 12g

http://diabeticgourmet.com/recipes/html/1261.shtml

Easy Summer Turkey Salad

August 7, 2016 at 5:14 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Wanted to pass along a perfect item for these hot and humid Summer Days, Easy Summer Turkey Salad! Made with JENNIE-O® Applewood Smoked Turkey Tenderloin. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website, Make the SWITCH! https://www.jennieo.com/

 

 

Easy Summer Turkey Salad

Make this salad, featuring fresh fruit and Applewood Smoked Turkey, in just 30 minutes.

INGREDIENTS

½ (24-ounce) package JENNIE-O® Applewood Smoked Turkey TenderloinEasy Summer Turkey Salad22
8 cups mixed greens
1 nectarine pitted and sliced
1 cup fresh raspberries
1 cup sweet mini bell pepper slices
½ cup fresh basil leaves, torn
HONEY-LEMON DRESSING
⅓ cup fresh lemon juice
1 tablespoon coarse grain Dijon mustard
2 tablespoons honey
½ teaspoon salt
⅛ teaspoon pepper
⅓ cup olive oil

 
DIRECTIONS

1) – Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut on bias into slices.
2) – In large bowl, toss mixed greens, nectarine, raspberries, bell pepper and basil. Top with grilled turkey
3) – In small bowl, whisk together lemon juice, mustard, honey, salt, pepper and olive oil. Serve with salad

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories230
Protein12g
Carbohydrates19g
Fiber4g
Sugars13g
Fat13g
Cholesterol25mg
Sodium510mg
Saturated Fat2g

https://www.jennieo.com/recipes/978-easy-summer-turkey-salad

Low-Calorie Smoothie Recipes

July 29, 2016 at 4:48 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Low-Calorie Smoothie Recipes. Recipes including; Banana-Cocoa Soy Smoothie, Raspberry-Avocado Smoothie, and Creamsicle Breakfast Smoothie. You can find them all at the EatingWell website! http://www.eatingwell.com/

 

 

Low-Calorie Smoothie RecipesEatingWell2

Healthy recipes for satisfying fruit smoothies.
Perk up your day with one of our low-calorie smoothie recipes. For less than 350 calories, our quick and easy smoothie recipes are a filling breakfast or satisfying snack. So get out your blender and enjoy a healthy fruit smoothie today.

 

 

Banana-Cocoa Soy Smoothie
A smoothie is a healthy way to get fruit and protein in a portable and satisfying meal. This smoothie delivers plenty of protein with flavors inspired by a banana split…..

 

 

Raspberry-Avocado Smoothie
A creamy avocado makes a surprise appearance in a sweet beverage……

 
Creamsicle Breakfast Smoothie
Though it tastes like those iconic vanilla-and-orange popsicles, this creamsicle breakfast smoothie recipe is a balanced breakfast with carbohydrates, protein and, thanks to the addition of coconut water, essential electrolytes. Coconut water serves up more than 10 percent of your daily dose of potassium—an electrolyte you lose through sweat—in every cup, making it a great hydrator for light workouts. Plus, this creamy orange-mango smoothie only contains about 30 mg of sodium per cup, whereas sports drinks usually deliver about 110 mg of sodium per cup……

 

 

* Click the link below to get all the Low-Calorie Smoothie Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_smoothie_recipes

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