Jennie – O Turkey Recipe of the Week – Turkey Breakfast Pizza

August 4, 2017 at 5:22 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Breakfast Pizza. Start your morning off with Pizza, a Turkey Breakfast Pizza! Made with using JENNIE-O® Turkey Bacon along with toppings of Shredded Cheddar Cheese, Green Onions, and Red Bell Peppers. You can find this recipe at the Jennie – O website which is loaded with delicious and healthy recipe ideas like this week’s recipe. Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey Breakfast Pizza

Brunch doesn’t get as much respect as other meals. But that stops today. With flaky crust, bell peppers and crispy turkey bacon, they’ll remember this meal all week.

INGREDIENTS

1 (13.8-ounce) can refrigerated pizza dough
½ (12-ounce) package JENNIE-O® Turkey Bacon
2 tablespoons butter
2 tablespoons flour
1¼ cups milk
½ cup shredded Cheddar cheese
¼ cup sliced green onions
¼ cup chopped red bell pepper

DIRECTIONS

1) Heat oven to 425°F. Spray 13×9-inch baking dish with non-stick cooking spray.
2) In prepared dish, press dough in bottom and up sides of pan. Bake 5 minutes. Remove from oven; set aside.
3) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Crumble; set aside.
4) Melt butter in saucepan over medium heat. Stir in flour until smooth. Gradually whisk in milk. Cook 5 to 10 minutes or until thickened, stirring occasionally. Remove from heat and add cheese; stir until melted. Spread cheese sauce evenly over baked crust.
5) Sprinkle with bacon, green onions and bell pepper. Bake 15 minutes or until crust is golden brown.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories320
Protein15g
Carbohydrates36g
Fiber2g
Sugars3g
Fat13g
Cholesterol35mg
Sodium720mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/258-turkey-breakfast-pizza

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Jennie – O Turkey Recipe of the Week – Turkey Ham in Pretzel Roll

February 24, 2017 at 6:08 AM | Posted in Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Ham in Pretzel Roll. A Sandwich that’s a meal! Made with JENNIE-O® Turkey Ham along with Onion, Red Bell Peppers, Parsley, Thyme, and Provolone Cheese. It’s served in a hollowed out pretzel Roll! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Eat Healthy! https://www.jennieo.com/

 

 

Turkey Ham in Pretzel Roll

INGREDIENTSturkey-ham-in-pretzel-roll

½ cup chopped onion
1 teaspoon vegetable oil
⅓ cup roasted red bell peppers, cut in ½–inch strips
2 teaspoons chopped fresh parsley
½ teaspoon chopped fresh thyme
1 cup shredded Provolone cheese
1 cup diced JENNIE-O® Turkey Ham
4 pretzel rolls

 
DIRECTIONS

Heat oven to 350°F.
1) In small skillet, sauté onion in oil 4 to 5 minutes or until soft. In medium bowl, toss together onion, peppers, parsley, thyme, cheese and turkey ham.
2) To hollow pretzel rolls, cut off one end and set aside. Carefully, scrape out inside of roll; discard or save for another use. Stuff ¼ of filling mixture into pretzel. Replace cut-off end and wrap with foil. Bake 15 to 20 minutes or until filling is warm.
3) To hollow pretzel rolls, cut off one end and set aside. Carefully, scrape out inside of roll; discard or save for another use. Stuff ¼ of filling mixture into pretzel. Replace cut-off end and wrap with foil. Bake 15 to 20 minutes or until filling is warm.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories300
Protein20g
Carbohydrates26g
Fiber2g
Sugars5g
Fat15g
Cholesterol25mg
Sodium930mg
Saturated Fat7g
https://www.jennieo.com/recipes/911-turkey-ham-in-pretzel-roll

Black Bean Pork Chili

December 28, 2016 at 5:59 AM | Posted in chili, Pork | Leave a comment
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Forgot I had this Chili recipe, Black Bean Pork Chili. Enjoy!

 

Black Bean Pork Chili

Recipe Ingredients:

1 pound lean ground pork
1 medium red or green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup water
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1 teaspoon lime juice
Shredded cheddar cheese
Nonstick cooking spray
Flour tortillas, warmed for accompaniment (optional)

Cooking Directions:

1 – Coat heavy, large covered pot with nonstick cooking spray. Heat over medium-high heat. Add pork, bell pepper, onion, garlic and cumin. Cook and stir until pork is brown and vegetables are tender, stirring occasionally. Drain off fat.
2 – Stir black beans, undrained tomatoes, water, oregano and salt into mixture in pot. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
3 – Uncover; simmer about 15 minutes more or until desired consistency.
4 – Stir in lime juice. Ladle into soup bowls. Sprinkle each serving with cheddar cheese. Serve with tortillas, if desired.
Makes 4 servings.

“Meatless Monday” Recipe of the Week – Grilled Beany Zucchini

December 26, 2016 at 6:12 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Grilled Beany Zucchini. Hollowed out Zucchni stuffed with Beans, Red Bell Pepper, Tomato, Spices, and Grated Parmesan Cheese! Enjoy and Eat Healthy in 2017!

 

 

Grilled Beany Zucchini
Recipe Ingredients:

4 large zucchini, cut lengthwise into halves
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon extra light olive oil
1 medium tomato, seeded, chopped
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1 (15-ounce) can garbanzo or red beans (1 1/2 cups), rinsed, drained and coarsely mashed
1/4 cup freshly Kraft Grated Reduced Fat Parmesan Cheese – divided use

Cooking Directions:

1 – Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop zucchini that was removed.
2 – Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
3 – Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.
Makes 4 main-dish servings.

“Meatless Monday” Recipe of the Week – Tofu and Potato Kebabs

November 28, 2016 at 6:43 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tofu and Potato Kebabs. This one is from the CooksRecipes website. Cooks has recipes for all tastes and cuisines, be sure to check it out if you’re looking for recipes for the upcoming Christmas Season! http://www.cooksrecipes.com/index.html

 

 

Tofu and Potato Kebabs

Choose between a sweet and savory grilling sauce or teriyaki marinade to flavor these tofu and potato kebabs.

Recipe Ingredients:

4 medium red-skinned potatoesCooksrecipes 2
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade
2 medium sweet red bell peppers, cut into 1-inch squares

Cooking Directions:

1 – Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.
2 – Cut tofu into 3/4 to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4 to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.
3 – Alternate tofu and potato chunks with red pepper pieces on skewers.
4 – Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.
Makes 8 servings.
http://www.cooksrecipes.com/mless/tofu_and_potato_kebabs_recipe.html

Meatless Monday Recipe of the Week – Late Summer Succotash with Mustard Greens

September 12, 2016 at 5:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s Meatless Monday Recipe of the Week is Late Summer Succotash with Mustard Greens. Tomatoes, Red Bell Peppers, Zucchini, Corn and more make up this week’s recipe. It’s from the PBS/Recipes web site. PBS is not only a great TV channel but they have a fantastic website with a great selection of recipes for all cuisines. So check it out soon! http://www.pbs.org/food/recipes/

 

 

Late Summer Succotash with Mustard Greens

This simple, summer succotash features zucchini, lima beans and tomatoes.PBS3

Ingredients
1 tablespoon olive oil
1 red bell pepper, destemmed and diced
1 zucchini
1/2 pint cherry tomatoes
Salt
2 ears of corn
2 green onion sliced
3 garlic cloves
2 tablespoons minced Italian parsley
1 1/2 cup lima beans (fresh or frozen)
Juice from 1/2 lemon
Black pepper
Sesame seeds
1 bunch of mustard greens, loosely chopped

 
Directions
1 – In a medium saute pan, set over medium-high heat, add the olive oil. When the oil glistens, add the red bell pepper, zucchini and cook for 1 to 2 minutes, until the zucchini has slight color. Add the cherry tomatoes and stir and cook for about 1 minute. Next add the corn, green onions, garlic cloves, Italian parsley and cook for about 2 to 3 minutes.
2 – Lastly, add the lima beans, lemon juice, a few turns of black pepper, a sprinkling of sesame seeds and mustard greens. Cover the pot for about 1 to 2 minutes (this will help soften the mustard greens). Uncover, give it a stir and add salt to taste). Divide amongst bowls and serve.

http://www.pbs.org/food/recipes/late-summer-succotash-mustard-greens/

“Meatless Monday” Recipe of the Week – Tofu and Potato Kebabs

August 15, 2016 at 5:19 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tofu and Potato Kebabs. There are many variations of this recipe across the net. But I went with this one from CooksRecipes because it’s a bit healthier than most of them. A delicious combination of Tofu and Potatoes! You can find this recipe on one of my favorite recipe sites, CooksRecipes!   http://www.cooksrecipes.com/index.html

 
Tofu and Potato Kebabs

Choose between a sweet and savory grilling sauce or teriyaki marinade to flavor these tofu and potato kebabs.

Recipe Ingredients:

4 medium red-skinned potatoesCooksrecipes 2
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade
2 medium sweet red bell peppers, cut into 1-inch squares

Cooking Directions:

1 – Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.
2 – Cut tofu into 3/4 to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4 to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.
3 – Alternate tofu and potato chunks with red pepper pieces on skewers.
4 – Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.
Makes 8 servings.
http://www.cooksrecipes.com/mless/tofu_and_potato_kebabs_recipe.html

Jennie – O Turkey Recipe of the Week – New Orleans Turkey Jambalaya Kabob

May 20, 2016 at 5:16 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is New Orleans Turkey Jambalaya Kabob. Fire up the grill and spice up your dinner tonight with this week’s recipe of New Orleans Turkey Jambalaya Kabob. Using JENNIE-O® Lean Hot Italian Turkey Sausage along with Zucchini, Red Bell Peppers, Onions 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 website, Grill On! http://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
http://www.jennieo.com/recipes/706-New-Orleans-Turkey-Jambalaya-Kabob

“Meatless Monday” Recipe of the Week – Chickpea Sandwich Spread

January 25, 2016 at 6:21 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Chickpea Sandwich Spread. It’s from the CooksRecipes website using Chickpeas and Red Bell Peppers among the ingredients. It can be served on Whole Grain Rye Bread or wedges of fresh Pit a Bread. The CooksRecipes website is full of delicious and healthy recipes of all cuisines and tastes, check it out soon! http://www.cooksrecipes.com/index.html

 

 

Chickpea Sandwich Spread

This easy preparation is especially tasty when spread on hearty whole-grain rye bread, but it’s great spread on wedges of fresh pita bread, too.

Recipe Ingredients:

1 (16-ounce) can chickpeas, drained and rinsedCooksrecipes 2
1/4 cup minced red bell pepper
2 tablespoons minced fresh parsley
1 tablespoon minced scallion or chives
Juice of 1/2 lemon
2 tablespoons sesame paste (Makes about 2 cups. Recipe provided courtesy of Nava Atlas; http://www.vegkitchen.com.)
1/2 teaspoon each: dried dill and ground cumin
Freshly ground pepper to taste

Cooking Directions:

1 – Mash the chickpeas well and combine with the remaining ingredients in a mixing bowl. Mix thoroughly and pat into a serving container. Cover and refrigerate until needed.
Makes about 2 cups.

http://www.cooksrecipes.com/mless/chickpea_sandwich_spread_recipe.html

Pepper of the Week – Bell Pepper

October 22, 2015 at 5:29 AM | Posted in Pepper of the Week | 1 Comment
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Red, yellow and green bell peppers.

Red, yellow and green bell peppers.

Bell pepper, also known as sweet pepper or a pepper (in the United Kingdom, Canada and Ireland) and capsicum /ˈkæpsɨkəm/ (in India, Pakistan, Bangladesh, Australia, Singapore and New Zealand), is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers.” Peppers are native to Mexico, Central America and northern South America. The ribs and seeds inside bell peppers may be consumed, but some find the taste to be bitter. Pepper seeds were carried to Spain in 1493 and from there spread to other European, African and Asian countries. Today, China is the world’s largest pepper producer, followed by Mexico and Indonesia.

Ideal growing conditions for bell peppers include warm soil, ideally 21 to 29 °C (70 to 84 °F), that is kept moist but not waterlogged. Bell peppers are sensitive to an abundance of moisture and extreme temperatures.

 
The misleading name “pepper” was given by Christopher Columbus upon bringing the plant back to Europe. At that time, peppercorns, the fruit of an unrelated plant originating from India, Piper nigrum, was a highly prized condiment; the name “pepper” was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum genus. The most commonly used alternative name of the plant family, “chile”, is of Mexican origin, from the Nahuatl word chilli or xilli. Bell peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables.

While the bell pepper is a member of the Capsicum genus, it is the only Capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. (An exception to this is the hybrid variety Mexibelle, which does contain a moderate level of capsaicin, and is therefore somewhat hot). The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the “hot” taste usually associated with the rest of the Capsicum genus.

 

 

Peppers in five colors

Peppers in five colors

Most often bell peppers are green, yellow, orange, and red (between stages of ripening). More rarely, color can be brown, white, lavender and dark purple, depending on the variety of pepper. Most typically, unripe fruit are green or, less commonly, pale yellow or purple. Red bell peppers are simply ripened green peppers, although the Permagreen variety maintains its green color even when fully ripe. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest fruit are allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.

 
Capsicum peppers are rich sources of antioxidants and vitamin C. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers.

Red and green bell peppers are high in para-coumaric acid.

The characteristic aroma of green peppers is caused by 3-isoButyl-2-methoxypyrazine (IBMP). Its detection threshold in water is estimated to be 2 ng/L. The same chemical is responsible for characteristic Cabernet Sauvignon green note.

 

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