Buttermilk Coleslaw

July 2, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for a Buttermilk Coleslaw to pass along from Jennie – O. To make the Coleslaw you’ll be needing Green Cabbage, Red Cabbage, Carrots, Onions, Buttermilk, Mayonnaise, Dijon Mustard, Apple Cider Vinegar, Kosher Salt, and freshly Ground Black Pepper. Great side dish for any meal! There’s 106 calories and 6 net carbs per serving. Great side for any meal! 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/

Buttermilk Coleslaw
This homemade coleslaw recipe brings together shredded cabbage, carrots and onion in a tasty buttermilk dressing to compliment your dinner menu.

Total Time – 40 Minutes
Serving Size – Makes 6 Servings

Ingredients
4 – cups shredded green cabbage

1- cup shredded red cabbage

1/2 – cup shredded carrots

1/4 – cup grated onion

3/4 – cup buttermilk

1/4 – cup mayonnaise

1 – tablespoon Dijon mustard

2 – teaspoons apple cider vinegar

2 – teaspoons sugar

Kosher salt and freshly ground black pepper

Directions
1.) In large bowl, combine cabbage, carrots, and onion.

2.) In medium bowl, whisk together buttermilk, mayonnaise, mustard, vinegar, and sugar. Season to taste with salt and pepper. Pour mixture over cabbage mixture. Toss to combine. Refrigerate until serving.

Nutrition
Calories 106

Protein 2.1g

Carbohydrates 8.3g

Fiber 2.1g

Sugars 5.4g

Fat 7.3g

Cholesterol 5.1mg

Sodium 170.4mg

Saturated Fat 1.2g
https://www.jennieo.com/recipes/buttermilk-coleslaw/

Jennie – O Turkey Recipe of the Week – Baja Blast Turkey Tacos

June 25, 2021 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 Baja Blast Turkey Tacos. Ready for some Tacos! To make this week’s Recipe you’ll be needing Shredded Cheddar Cheese, package of JENNIE-O® Turkey Breast Cutlets, Avocado, Jalapeno Pepper, Cilantro, Red Cabbage, Green Onion, and Lime Wedges. Also included is a recipe for the Thai Chili Garlic Sauce, which you’ll need Plain Greek Yogurt, Thai Style Chili Sauce or Paste, and Minced Garlic. 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/

Baja Blast Turkey Tacos
Featuring shredded turkey, avocado, jalapeno and more, these Baja Blast Turkey Tacos are perfected with a Thai Chili Garlic Sauce. The best part, this recipe uses cheese taco shells, making it keto diet friendly.

Total Time – 30 Minutes
Serving Size – Makes 4 Servings

Ingredients
1-1/3 – cups shredded cheddar cheese
1 – (17.6-ounce) package JENNIE-O® Turkey Breast Cutlets
1 – avocado, diced
1/4 – cup minced jalapeno pepper
1/4 – cup chopped cilantro
1/4 – cup shredded red cabbage
1/4 – cup chopped green onions
4 – lime wedges

Thai Chili Garlic Sauce
1/4 – cup plain Greek yogurt
3 – tablespoons Thai style chili sauce or paste
1 – teaspoon minced garlic

Directions
1.) Heat oven to 375°F. Line large baking sheet with parchment paper. Divide cheese into 4 mounds on parchment paper spreading each into a 5-inch circle. Be sure to leave some space between each circle as they will expand a bit as they melt. Bake 5 minutes, rotate the tray in the oven, and bake 3 to 5 minutes longer or until the edges are beginning to brown very slightly and the cheese takes on a lace-like appearance. Let the cheese circles cool a few minutes, and while still pliable, peel them from the parchment, and hang them over a wooden spoon that is held between two jars. Let the cheese hang until hardened and completely cooled into the shape of a taco shell.

2.) Cook turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Shred with fingers or tongs. Place turkey, avocado, jalapeno pepper, cilantro, red cabbage, and green onion into cheese taco shells. Drizzle with Thai chili garlic sauce and serve with a lime wedge.

Thai Chili Garlic Sauce
3.) In small bowl, mix all ingredients. Refrigerate until ready to use.

Nutrition
Calories 387
Protein 40.8g
Carbohydrates 11.7g
Fiber 2.9g
Sugars 6.3g
Fat 19.4g
Cholesterol 96.1mg
Sodium 452.8mg
Saturated Fat 7.9g
https://www.jennieo.com/recipes/baja-blast-turkey-tacos/

Italian Turkey Salad

June 18, 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 Recipe to pass along, Italian Turkey Salad. To make this recipe you’ll need Rotini Pasta, Red Onion, Olives Bell Peppers, Tomato, Celery, Broccoli Florets, Red Cabbage, JENNIE-O® Turkey Breast Roast, and Italian Salad Dressing. 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/

Italian Turkey Salad
This Italian Turkey Salad is not only delicious, it’s packed with veggies that make for a substantial meal. Made with pasta, vegetables and turkey breast at 360 calories per serving.
Total Time – 30 Minutes
Serving Size – 4 Servings

Ingredients
1 pound rotini pasta
1 small red onion, diced
½ cup sliced ripe olives
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup diced yellow bell pepper
1 small tomato, diced
4 stalks celery, diced
1 cup broccoli florets
1 cup shredded red cabbage
1 pound shredded JENNIE-O® Turkey Breast Roast
1¼ cups Italian salad dressing

Directions
1) Cook pasta until al dente; drain and cool.

2) In large bowl, combine cooked pasta, onion, olives, peppers, tomato, celery, broccoli and cabbage. Add turkey; toss to mix.

3) Pour dressing over turkey and vegetables. Toss to coat.

Nutritional Information
Calories 360 Fat 5g
Protein 26g
Cholesterol 45mg
Carbohydrates 52g
Sodium 860mg
Fiber 4g
Saturated Fat 1.5g
Sugars 7g
https://www.jennieo.com/recipes/italian-turkey-salad/

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 10, 2021 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 – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe and purchase the Wild Idea Corned Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

Asian Vegetable and Soba Noodle Salad

March 7, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Asian Vegetable and Soba Noodle Salad to pass along. Some of the ingredients you’ll be needing are Soba, Bell Peppers, Red Cabbage, Jicama, Peanuts, Sesame Oil, Rice Vinegar 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/

Asian Vegetable and Soba Noodle Salad

Ingredients
Preparation time: 25 minutes
Chilling time: 1 hour

5 ounces soba
3/4 cup coarsely sliced fresh red bell pepper
3/4 cup coarsely sliced fresh green bell pepper
1 cup sliced fresh red cabbage
1 cup peeled, matchstick-sliced fresh jicama
3/4 cup coarsely sliced green onions
3/4 cup matchstick-sliced unpeeled cucumber
1/4 cup chopped, unsalted peanuts
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 cloves fresh garlic, minced
1 tablespoon low-sodium soy sauce
1/2 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1 cup

1 – Bring a medium pot of water to a boil. Add soba noodles, cover, and cook about 5 minutes until noodles are tender yet firm. Place noodles in strainer and rinse with cool water. In a large salad bowl, place sliced red pepper, green pepper, red cabbage, jicama, green onions, cucumber, and peanuts. Add cooled, drained noodles. In a small mixing bowl, whisk sesame oil, vinegar, minced garlic, soy sauce, and black pepper together. Pour dressing over salad and toss ingredients until they are well distributed. Chill for approximately 1 hour before serving.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 19 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 222 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/asian-vegetable-and-soba-noodle-salad/

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
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* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Wild Idea Buffalo Recipe of the Week – VIETNAMESE BISON STEAK SALAD

January 8, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – VIETNAMESE BISON STEAK SALAD. Included is the recipe for the Dressing and Salad. The Salad is made using the Wild Idea Buffalo – PREMIUM STEAK STRIPS. If you’ve never used the Steak Strips you are in for a treat. They cook up beautiful and as all the Wild Idea Buffalo Meats are tender, juicy, and full of flavor! You can find this recipe or purchase the PREMIUM STEAK STRIPS along with all the Wild Idea Products at the Wild Idea Buffalo website. I also left a link to the PREMIUM STEAK STRIPS. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

VIETNAMESE BISON STEAK SALAD
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (Makes 4 servings)

Dressing Ingredients:
1 – cup fresh cilantro, lightly packed
2 – cloves of garlic, about 1 tablespoon
1 – jalapeno pepper, coarse chopped
¼ – cup pure cane sugar
¾ – cup fresh lemon juice, warmed
½ – cup Asian fish sauce
¼ – cup sesame oil

Preparation:
1) In a blender, purée the cilantro, garlic, sugar, and lemon juice.
2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed.

Salad Ingredients:
1 – 1 lb. Premium Steak Strips
1 – tablespoon olive oil
½ – small red cabbage, finely julienned
½ – red onion, finely julienned
2 – carrots, finely julienned or use peeler for ribbon effect
1 – yellow bell pepper, finely julienned or zucchini ribbons
½ – cucumber, diced
½ – cup fresh mint, julienned
½ – cup fresh basil, julienned

Preparation:
1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with
1/2 cup of the dressing. Marinade for 2 to 4 hours.
2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together.
3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
4) Arrange julienned or ribbon vegetables on 4 plates.
5) Remove the bison steaks from the marinade, shacking off the excess.
6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally
7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
https://wildideabuffalo.com/blogs/recipes/55971905-vietnamese-bison-steak-salad

 

 

Wild Idea Buffalo – PREMIUM STEAK STRIPS 1 LB.
Pre-cut strips from the tenderloin, New York strip, ribeye, and sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill.
https://wildideabuffalo.com/products/1-lb-premium-steak-strips

It’s Chili, Chowder, or Stew Saturday – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

August 3, 2019 at 6:03 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe at the Wild Idea Buffalo website. Soup is on! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.

https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 20, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe or purchase the CORNED BUFFALO BRISKET along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

Turkey Bacon Skillet Breakfast

February 8, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’m passing along a second Jennie – O Turkey Breakfast Recipe along to everyone, Turkey Bacon Skillet Breakfast. This one is made using JENNIE-O® Turkey Bacon along with Red Potatoes, Carrots, Green Cabbage, Red Cabbage, Red Onion, and Spices. Get the Cast Iron Skillet out and heated up for this one! 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/

Turkey Bacon Skillet Breakfast
This is a Gluten Free Recipe

Breakfast is the most important meal of the day. In this case, it’s also the most delicious. Lean turkey bacon, caraway seeds and sautéed veggies bring this gluten free skillet recipe to the next level of breakfast flavor.

INGREDIENTS
1½ pounds red potatoes, cubed
2 carrots, chopped
½ (12-ounce) package JENNIE-O® Turkey Bacon
2 tablespoons olive oil
1½ teaspoons caraway seeds
3 cups shredded green cabbage
1 cup shredded red cabbage
1 red onion, chopped
¼ cup chopped fresh parsley

DIRECTIONS
1) Place potatoes and carrots in microwavable safe dish. Microwave, covered, on HIGH 3 minutes; stir. Microwave 2 minutes longer or until tender and set aside.
2) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop and set aside.
3) Heat oil in skillet. Add potato mixture and caraway seeds. Cook stirring occasionally 5 to 7 minutes or until tender. Stir in cabbage and onion. Cook 3 minutes or until cabbage is slightly wilted. Stir in turkey bacon pieces. Cook 3 to 4 additional minutes or until cabbage is tender. Sprinkle with fresh parsley.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 12g
Carbohydrates 44g
Fiber 9g
Sugars 11g
Fat 12g
Cholesterol 30mg
Sodium 500mg
Saturated Fat 2g
https://www.jennieo.com/recipes/264-turkey-bacon-skillet-breakfast

Harvest Turkey Sandwich

January 4, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another Sandwich recipe from the Jennie – O Turkey website, Harvest Turkey Sandwich. This one uses the JENNIE-O® Premium Fresh Turkey Breast Roast along with Red Cabbage, Carrots, Red Onion, with toppings of either Honey Mustard or Herbed Low Fat Cream Cheese which is all served on a Whole Grain Sandwich Roll. It’s 200 calories and 21 net carbs per serving! 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/

Harvest Turkey Sandwich
Piled high with fresh, crunchy veggies and Jennie-O® Premium turkey breast, this sandwich would belong in the sandwich hall of fame if such a thing existed. A hearty, filling lunch that’s ready in under 15 minutes!

INGREDIENTS
4 whole grain sandwich rolls
4 tablespoons honey mustard or herbed low fat cream cheese spread
8 ounces JENNIE-O® Premium Fresh Turkey Breast Roast, thinly sliced
1 cup shredded red cabbage
1 cup julienned carrots
1 small red onion, thinly sliced

DIRECTIONS
1) Spread each whole grain sandwich roll with honey mustard or the herbed cream cheese.
2) Top rolls with oven roasted turkey breast. Layer red cabbage, carrots, and red onion. Place roll top on sandwich.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 18g
Carbohydrates 25g
Fiber 4g
Sugars 5g
Fat 3.5g
Cholesterol 35mg
Sodium 610mg
Saturated Fat 1g
https://www.jennieo.com/recipes/430-harvest-turkey-sandwich

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