It’s Chili, Chowder, or Stew Saturday – Curried Corn and Pepper Chowder

May 23, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Curried Corn and Pepper Chowder. To make this week’s recipe you’ll be needing Vegetable Oil, Green Bell Peppers, Red Bell Peppers, Shallots, Spices, Corn, Vegetable Stock, Soy Milk, and Shredded Cheddar Cheese. The Chowder is served! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Curried Corn and Pepper Chowder

A gluten-free recipe courtesy of The Soyfoods Council.

Recipe Ingredients:
2 tablespoons vegetable oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
2 teaspoons curry powder, or to taste
1/2 teaspoon salt
3 cups fresh corn or 1 (16-ounce) bag frozen corn, thawed
1 cup vegetable stock
1/2 teaspoon freshly ground pepper, or to taste
3 cups plain, unflavored soymilk
1/2 cup shredded cheddar cheese

Cooking Directions:
1 – Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
2 – Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
3 – Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soy milk. Process until the mixture is nearly smooth. Pour the puréed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.
4 – Sprinkle each serving with 2 tablespoons shredded cheddar cheese.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 326; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 16mg; Total Carbs: 36g; Fiber: 6g; Protein: 15g; Sodium: 594mg.
https://www.cooksrecipes.com/soup/curried_corn_and_pepper_chowder_recipe.html

New Orleans Turkey Jambalaya Kabob

April 24, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For this week’s 2nd Jennie – O Turkey Recipe I have a recipe for a New Orleans Turkey Jambalaya Kabob. Some of Ingredients you’ll be needing are JENNIE-O® Lean Hot Italian Turkey Sausage along with Zucchini, Red Bell Peppers, Onions, Celrey, Rice and seasoned with Cajun Seasoning. All served on a bed of Rice. Make the dinner special tonight with New Orleans Turkey Jambalaya Kabob. 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/

New Orleans Turkey Jambalaya Kabob

Ingredients
2 tablespoons olive oil, dividedNew Orleans Turkey Jambalaya Kabob
3 tablespoons Cajun seasoning
2 zucchini, cut into ¾-inch thick slices
1 red bell pepper, cut into 1-inch pieces
1 onion, cut into wedges
1 (19-ounce) JENNIE-O® Lean Hot Italian Turkey Sausage, cubed
VEGGIE RICE
1 cup diced onion
1 cup diced celery
2 cups cooked rice
1 tomato, chopped
1 cup low-sodium chicken broth
1 teaspoon chopped fresh thyme

Directions
1 – In medium bowl, combine 1 tablespoon oil and seasoning. Add zucchini, bell pepper and onion; stir to coat and set aside.

2 – Grill turkey sausage as specified on the package. Always cook until well done, 165°F as measured by meat thermometer. Cube sausage.

3 – Thread zucchini, bell pepper, onion and turkey onto skewers. Cook skewers on grill 15 to 20 minutes or until vegetables are tender.

4 – To make veggie rice, in skillet, heat 1 tablespoon oil over medium-high heat. Add onion and celery. Cook 5 minutes or until onion is softened. Add rice, tomato, chicken broth and thyme. Stir until rice is hot. Serve with kabobs.
* Always cook to an internal temperature of 165°F.Jennie O Make the Switch

Nutritional Information
Calories 270 Fat 13 g
Protein 17g Cholesterol 60 mg
Carbohydrates 20 g Sodium 960 mg
Fiber 2g Saturated Fat 3g
Sugars 3g
https://www.jennieo.com/recipes/706-new-orleans-turkey-jambalaya-kabob

Jennie – O Turkey Recipe of the Week – Luau Turkey Tacos Tortilla Style

January 17, 2020 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 Luau Turkey Tacos Tortilla Style. To make this week’s dish you’ll need JENNIE-O® Extra Lean Ground Turkey Breast, Whole Wheat Tortillas, Red Bell Peppers, Spinach, Spices and more! 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! http://www.jennieo.com/

Luau Turkey Tacos Tortilla Style
Ingredients
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup finely diced red bell pepper
2 tablespoons chopped garlic
1½ tablespoons chopped ginger
1 teaspoon red chili flakes, if desired
⅓ cup rice wine vinegar
¼ cup low-sodium soy sauce
¼ cup fat-free low-sodium chicken broth
¼ cup finely chopped green onion
¼ cup finely chopped cilantro
8 whole wheat tortillas
2 cups finely cut spinach

Directions
1) In large non-stick skillet, cook ground turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Add bell pepper, garlic, ginger and chili flakes, if desired. Cook 30 seconds or until fragrant. Do not brown the garlic or the dish will taste bitter. Add vinegar and cook 2 minutes, or until most of the vinegar has evaporated. Add soy sauce and cook 2 minutes until it reduces to about 2 tablespoons liquid in pan. Add broth and cook 2 minutes or until liquid reduces to about ¼ cup.
2) Remove from heat. Stir in green onions and cilantro. Cover to keep warm.
3) Place two tortillas on each plate and fill each half full with spinach and then top with ⅓ cup of the turkey mixture. Serve hot.
* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 400 Fat 7g
Protein 41g Cholesterol 70mg
Carbohydrates 44g Sodium 810mg
Fiber 3g Saturated Fat 2g
Sugars 2g
https://www.jennieo.com/recipes/905-luau-turkey-tacos-tortilla-style

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 – Layered Tamale Casserole

December 23, 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 a Layered Tamale Casserole. Made using Black Beans, Onions, Zucchini, Red Bell Peppers, Garlic, Corn, Spices, Flour Tortillas, Green Taco Sauce, Wisconsin Monterey Jack Cheese, and Wisconsin crumbled Queso Blanco Cheese. What Meat, none needed for this recipe! The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Layered Tamale Casserole
This layered vegetable tamale casserole is sure to please.

Recipe Ingredients:
1/4 cup water
2 (15-ounce) cans black beans, drained
Vegetable cooking spray
3 cups sliced onions (about 2 large)
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 3/4 cups julienned red bell pepper (about 2 medium)
2 cloves garlic, minced
1 cup corn cut from cob (about 2 ears)
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 (8-inch) flour tortillas
1 1/4 cups commercial green taco sauce
3/4 cup shredded Wisconsin Monterey Jack cheese
3/4 cup Wisconsin crumbled Queso Blanco cheese

Cooking Directions:
1 – Place water and beans in bowl of food processor. Process until smooth. Set aside.
2 – Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, zucchini, pepper and garlic; sauté 10 minutes. Add corn, cumin and ground red pepper; cook 2 minutes. Set aside.
3 – Coat a 3 quart round soufflé dish with cooking spray. Place 1 tortilla in bottom of dish. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture on top of bean mixture, and top with 1/4 cup sauce.
4 – Blend together Monterey Jack and Queso Blanco. Sprinkle 1/4 cup cheese over sauce. Repeat procedure with remaining ingredients, ending with 1/2 cup cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 45 minutes or until thoroughly heated.

Makes 8 servings.
https://www.cooksrecipes.com/mless/layered_tamale_casserole_recipe.html

“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

“Meatless Monday” Recipe of the Week – Vegetarian Pizza for Diabetics

November 11, 2019 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Pizza for Diabetics. The Pizza is ready with this week’s recipe of Vegetarian Pizza for Diabetics. There’s recipes for the Pizza Crust and Sauce. It has toppings of Red Onion, Mushrooms, Red Bell Peppers, Green Bell Peppers, and Mozzarella Cheese. You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Vegetarian Pizza for Diabetics
Preparation time: 40 minutes. Cooking time: 20 minutes.

Ingredients
Crust:
1 envelope rapid-rise yeast
1 tablespoon sugar
1 cup plus 1 tablespoon warm water (115°F)
¼ teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup plus ½ cup all-purpose flour
1 cup whole wheat flour
¼ teaspoon garlic powder
Nonstick cooking spray
Sauce:
1 cup canned crushed tomatoes, low-sodium
1 tablespoon dried basil
1 teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon dehydrated onions
Toppings:
1 cup sliced red onion
½ cup sliced mushrooms
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ cup shredded, part-skim mozzarella cheese

Directions
Combine yeast, sugar, and water in a small bowl and mix until yeast and sugar are dissolved. Let rest 10 minutes. Add salt, olive oil, 1 cup all-purpose flour, 1 cup whole wheat flour, and garlic powder and stir well, until a dough forms. Add a few more drops of water if needed to make the dough stick together without becoming too sticky. Spread remaining ½ cup all-purpose flour on a surface to prevent sticking, place dough on surface, and knead 2 minutes, then cover with a dry dish towel and let rise on kneading surface for 15–25 minutes. Heat oven to 400°F. Spray a pizza pan with nonstick cooking spray. Spread dough into a 12-inch circle. In a small bowl, combine sauce ingredients and stir well. Spoon sauce over crust and spread evenly. Layer toppings evenly on pizza in the order listed, then bake for about 15–20 minutes until cheese is bubbly and crust lightly browned. Let sit for a few minutes, then cut into 8 slices.

Yield: 4 servings.

Serving size: 2 slices.

Nutrition Facts Per Serving:
Calories: 366 calories, Carbohydrates: 57 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 8 g, Sodium: 233 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-pizza/

 

 

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Enticing Enchiladas

October 11, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Also from the Jennie – O Turkey website I have a recipe for Enticing Enchiladas. This one is also made using JENNIE-O® Lean Ground Turkey.  You’ll also need Red Bell Peppers, Onion, Garlic, Chili Powder, Mild Enchilada Sauce, Monterey Jack Cheese, and served on Taco Size Flour Tortillas with toppings of Shredded Lettuce, Diced Tomato, and Avocado. Again you can find this recipe at the Jennie – O Turkey erbsite. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Enticing Enchiladas
If you haven’t tried turkey enchiladas, you’re missing out on one of life’s great pleasures. With a prep time of just 20 minutes, this kid-friendly Mexican dinner has under 500 calories per serving.

INGREDIENTS
1 tablespoon vegetable oil
1 green or red bell pepper, chopped
½ cup chopped onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon Mexican seasoning or chili powder
2 (10-ounce) cans mild enchilada sauce, divided
1 cup shredded Mexican cheese blend or Monterey jack cheese, divided
12 taco-size flour tortillas
1 cup shredded lettuce
½ cup diced tomato
½ cup diced ripe avocado, if desired

DIRECTIONS
1) Heat oven to 375ºF. Heat oil in large skillet over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in seasoning and ½ cup enchilada sauce. Remove from heat; stir in ½ cup cheese.
2) Spread ½ cup enchilada sauce over bottom of 13 x 9-inch baking dish. Spoon about 3 tablespoons turkey mixture down center of each tortilla. Roll up and place seam side down in prepared dish. Spoon remaining enchilada sauce evenly over enchiladas. Cover with foil; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Return to oven and bake uncovered 10 minutes or until cheese is melted and sauce is bubbly. Garnish with lettuce and tomato. Top with avocado, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 440
Protein 26g
Carbohydrates 42g
Fiber 4g
Sugars 4g
Fat 18g
Cholesterol 70mg
Sodium 990mg
Saturated Fat 7g
https://www.jennieo.com/recipes/220-enticing-enchiladas

“Meatless Monday” Recipe of the Week – Four Cheese Vegetable Lasagna

September 9, 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 – Four Cheese Vegetable Lasagna. 4 Cheese Vegetable Lasagna in a Creamy Parmesan Bechamel Sauce. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all! So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Four Cheese Vegetable Lasagna
A cheese and vegetable-rich lasagna in a creamy Parmesan bechamel sauce.

Recipe Ingredients:
Vegetable cooking spray
2 teaspoons vegetable oil
2 cups chopped fresh broccoli
1 1/2 cups thinly sliced carrots
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 cloves garlic, crushed
3 tablespoons butter
4 tablespoons all-purpose flour
3 cups low-fat milk
1/2 cup (1 1/2 ounces) grated Parmesan cheese – divided use
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups (12 ounces) part-skim ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
12 cooked lasagna noodles (cooked without salt or fat)

Cooking Directions:
1 – Preheat the oven to 375°F (190°C).
2 – Lightly coat the bottom of a Dutch oven with oil and place over medium heat until hot. Add the broccoli, carrots, onions, bell pepper and garlic; sauté 7 minutes. Set aside.
3 – Melt butter in a medium saucepan, stir in flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring with until blended. Bring to a boil over medium heat, and cook until thickened, stirring constantly, about 5 minutes. Add 1/4 cup of the Parmesan cheese, salt and pepper. Remove from the heat; stir in the spinach. Reserve 1/2 cup of the mixture, and set aside.
4 – Combine the ricotta, mozzarella and Swiss cheeses; stir well. Spread 1/2 cup of the spinach mixture in the bottom of 13×9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over the spinach mixture; top with half of the cheese mixture, half of the vegetable mixture, and half of the spinach mixture. Repeat the layers, ending with the noodles. Spread the reserved 1/2 cup of spinach mixture over the noodles, and sprinkle with the remaining 1/4 cup of Parmesan cheese. Cover and bake for 35 minutes. Let stand 5 minutes before serving.

Makes 9 servings.
https://www.cooksrecipes.com/mless/four_cheese_vegetable_lasagna_recipe.html

Fiesta Turkey Breakfast Bowls FRIDAY

August 2, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s second Jennie – O Recipe is a Fiesta Turkey Breakfast Bowls. This one is made using JENNIE-O® Lean Turkey Breakfast Sausage Links (one of my favorites), Red Bell Peppers, Yellow Onion, Extra Virgin Olive Oil, Egg Substitute, Salsa, Cilantro Sprigs, and served in Whole Wheat Flour Tortillas Bowls. This one is only 270 calories and 27 net carbs per serving. Another great way to start your day! 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 2019! https://www.jennieo.com/

Fiesta Turkey Breakfast Bowls
With edible tortilla bowls, turkey sausage and scrambled eggs, these easy-to-make breakfast bowls are a tasty way to get the day going. Under 300 calories per serving!

INGREDIENTS
6 (7-inch) whole wheat flour tortillas
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
1 medium red bell pepper, chopped
1 small sweet yellow onion, coarsely chopped
1 tablespoon extra virgin olive oil
1½ cups egg substitute or 6 eggs
½ cup salsa
6 fresh cilantro sprigs

DIRECTIONS
1) Heat oven to 375°F. Lightly spray custard cups with cooking spray. Gently place tortillas into cups, overlapping edges as necessary to fit. Bake tortillas 12 to 15 minutes or until lightly brown.
2) Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove turkey from skillet and cut each link into three pieces. Set aside.
3) In same skillet, sauté bell pepper and onion in oil 5 minutes or until slightly softened. Reduce heat and add egg substitute to pepper and onion mixture. Cook and stir over medium heat 5 minutes or until soft scrambled. Spoon egg mixture into prepared tortillas. Top with turkey sausage pieces. Serve with salsa and garnish with cilantro.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 20g
Carbohydrates 29g
Fiber 2g
Sugars 5g
Fat 8g
Cholesterol 40mg
Sodium 880mg
Saturated Fat 2g
https://www.jennieo.com/recipes/479-fiesta-turkey-breakfast-bowls

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