Diabetic Dish of the Week – Whole Wheat Flatbreads with Tomato-Avocado Salsa

August 27, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Whole Wheat Flatbreads with Tomato-Avocado Salsa. One Delicious and Diabetic Friendly Appetizer! Made using; Plum Tomatoes, Avocado, Red Onion, Jalapeño Pepper, Lemon Juice, Cilantro and all served on a Whole Wheat Flatbread. You can find this recipe at the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more. You can also subscribe to the Diabetes Self-Management Magazine, one of my favorite Magazines! I left that link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Whole Wheat Flatbreads with Tomato-Avocado Salsa
Looking to add a bit of south-of-the-border style to your next garden party? High-fiber whole grains and homemade salsa make this zesty app a winner!

Ingredients
1 1/2 cups plum tomatoes, seeded and finely chopped
1 avocado, cut into 1/4-inch cubes
1/4 cup red onion, finely chopped
1 to 2 tablespoons finely chopped jalapeño pepper*
1 tablespoon lemon juice
2 tablespoons cilantro, finely chopped
1/4 teaspoon salt
2 cups white whole wheat flour or 1 3/4 cups whole wheat flour and 1/4 cup white flour
1/4 teaspoon salt
7/8 to 1 cup water
1/2 cup all-purpose flour for rolling
2 tablespoons melted butter (optional)

Directions
1 – Combine salsa ingredients in medium bowl. Cover and let chill.

2 – To make flatbreads, mix white whole wheat flour and salt in medium bowl. Make a well in center of flour. Add water gradually while mixing dough. (Depending on the type of flour, the amount of water needed may vary slightly.) (Dough should be soft and easy to roll into a ball.) Knead dough 1 to 2 minutes until smooth and elastic. Cover and let sit 10 minutes or longer.

3 – Preheat oven to broil. Lightly spray baking sheets with cooking spray. Place 1/2 cup all-purpose flour for rolling in shallow container.

4 – Divide dough into 8 balls. Press to flatten. Roll each flat ball in flour. Then roll each flat ball into approximately 1/4-inch-thick oval.

5 – Place 3 to 4 flatbreads on baking sheet. Broil 2 to 3 minutes (the flatbreads will puff) about 5 to 6 inches from heat source until top is light brown. Turn over and broil 1 to 2 minutes until light brown. If desired, lightly brush tops of flatbreads with butter to keep them moist. Serve immediately or place in airtight container to serve later. Just before serving, top with salsa.

*Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 8 servings.

Serving size: 1 flatbread with 2 tablespoons salsa per serving.
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/whole-wheat-flatbreads-with-tomato-avocado-salsa/

* Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

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Jennie – O Turkey Recipe of the Week – Easy Red Beans and Rice with Andouille Turkey Sausage

July 26, 2019 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 a recipe for Easy Red Beans and Rice with Andouille Turkey Sausage. Made using JENNIE-O® Andouille Turkey Sausage along with Red Onion, Bell Pepper, Red Kidney Beans, Diced Tomatoes, Vegetable Broth, Green Onions, Rice, and Seasonings. One Hearty Comfort Food Meal! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Easy Red Beans and Rice with Andouille Turkey Sausage
A Cajun classic with a whole lot of kick. JENNIE-O® Andouille Turkey Sausage brings an exciting blend of flavors to this authentic meal—like pepper, paprika and garlic—for an instant dinner time hit.

INGREDIENTS
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
1 small red onion, thinly sliced
1 green bell pepper, chopped
2 garlic cloves, chopped
2 (15-ounce) cans red kidney beans, undrained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 teaspoon Cajun seasoning
4 green onions, chopped
cooked rice, if desired

DIRECTIONS
1) In large cast-iron skillet, heat oil over medium heat. Cook sausage 5 to 7 minutes or until browned
2) Stir in onion, bell pepper and garlic and cook until softened. Add beans, tomatoes, broth and seasoning. Bring mixture to a boil. Reduce heat, cover and simmer 20 minutes. Stir in green onions. Serve over rice.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490
Protein 19g
Carbohydrates 64g
Fiber 18g
Sugars 5g
Fat 13g
Cholesterol 45mg
Sodium 810mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1270-easy-red-beans-and-rice-with-andouille-turkey-sausage

Jennie – O Turkey Recipe of the Week – Turkey Sausage n’ Veggie Wrap

July 19, 2019 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 a Turkey Sausage n’ Veggie Wrap. When the weather turns hot and humid nothing like a light meal. This week’s recipe is perfect for the Summer months,Turkey Sausage n’ Veggie Wrap. Made using JENNIE-O® Lean Sweet Italian Turkey Sausage along with Bell Peppers, Cucumber, Red Onion, Italian Dressing, Soft Herb Goat Cheese all wrapped in a Tortilla. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Sausage n’ Veggie Wrap
This savory wrap is packed with fresh veggies and sweet Italian turkey sausage. Herb goat cheese and a tangy vinaigrette bring the flavor profile to the next level. All for under 500 calories per serving!

INGREDIENTS
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1 cucumber, cut into thin strips
1 small red onion, cut into thin strips
½ cup vinaigrette or Italian dressing
6 tortillas
6 ounces soft herb goat cheese

DIRECTIONS
1) Cook sausage as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Remove sausages from skillet, let cool slightly and cut diagonally into ¼-inch slices.
2) In a medium bowl, toss bell peppers, cucumber and red onion with the vinaigrette. Spread center portion of wrap with cheese. Divide vegetable strips and sausage slices evenly among the wraps. Fold or roll each wrap.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 24g
Carbohydrates 27g
Fiber 1g
Sugars 5g
Fat 21g
Cholesterol 75mg
Sodium 870mg
Saturated Fat 7g
https://www.jennieo.com/recipes/403-turkey-sausage-n-veggie-wrap

Diabetic Dish of the Week – Tuna Steaks with Pineapple and Tomato Salsa

June 11, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Tuna Steaks with Pineapple and Tomato Salsa. Tuna Steaks, Pineapple, Tomato, and Red Onion are just some of the ingredients you’ll need to make this week’s recipe. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! Be sure to check it out. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/ 

 

Tuna Steaks with Pineapple and Tomato Salsa

Ingredients
1 medium tomato, chopped
1 can (8 ounces) pineapple chunks in juice, drained and chopped
2 tablespoons chopped fresh cilantro
1 jalapeño pepper*, seeded and minced
1 tablespoon minced red onion
1/2 teaspoon grated lime peel
2 teaspoons lime juice
4 tuna steaks (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil

Directions
1 – For salsa, combine tomato, pineapple, cilantro, jalapeño, onion, lime peel, and lime juice in medium bowl.

2 – Sprinkle tuna with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add tuna; cook 2 to 3 minutes per side for medium-rare or to desired degree of doneness. Serve with salsa.

*Note. Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 4 servings.

Serving size: 1 tuna steak and scant 1/2 cup salsa.

Nutrition Facts Per Serving:
Calories: 228 calories, Carbohydrates: 11 g, Protein: 27 g, Fat: 8g, Saturated Fat: 2 g, Cholesterol: 43 mg, Sodium: 338 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tuna-steaks-pineapple-tomato-salsa/

Jennie – O Turkey Recipe of the Week -Turkey Peppers with Couscous

April 19, 2019 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 a Turkey Peppers with Couscous. Made using, my favorite, JENNIE-O® Extra Lean Ground Turkey Breast. Some of the other ingredients you’ll be using are; a Mix of Bell Peppers (Yellow, Green, and Red), Red Onion, Diced Tomatoes, Couscous, Feta Cheese, and more! Stuffed and delicious! 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 Peppers with Couscous
Middle Eastern flavors, including roasted pine nuts, crumbled goat cheese, couscous and lean ground turkey, fill colorful bell peppers for a dinner that’s under 500 calories per serving.

INGREDIENTS
4 bell peppers, mix of yellow, green and red
½ cup chopped red onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons dried basil leaves
½ teaspoon freshly ground pepper
1 (14.5-ounce) can diced tomatoes or seasoned diced tomatoes, drained
1 (5.45-ounce) package sun-dried tomato flavored couscous, prepared according to package directions
6 ounces crumbled feta or goat cheese
¼ cup toasted pine nuts
¾ cup fresh breadcrumbs
paprika, if desired

DIRECTIONS
1) Heat oven to 375°F. Cut bell peppers lengthwise through stems keeping stem halves intact. Cut peppers in half again forming quarters. Discard seeds and veins. Cook in boiling water 5 to 6 minutes or until crisp-tender; drain and place cut side up in 13×9-inch baking dish.
2) Coat large skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally; add ground turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add basil leaves and pepper. Cook 5 minutes, stirring occasionally. Add diced tomatoes and prepared sun-dried tomato flavored couscous; cook 5 minutes or until heated through. Remove from heat; stir in crumbled feta cheese and toasted pine nuts. Mound mixture into pepper quarters.
3) Sprinkle fresh breadcrumbs over filled peppers. Sprinkle with paprika, if desired. Bake 30 minutes or until bread crumbs are golden brown, filling is hot and peppers are tender.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 42g
Carbohydrates 37g
Fiber 6g
Sugars 7g
Fat 10g
Cholesterol 70mg
Sodium 850mg
Saturated Fat 5g
https://www.jennieo.com/recipes/384-turkey-peppers-with-couscous

Diabetic Dish of the Week – Springtime Panzanella

April 16, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Springtime Panzanella. Get a healthy and delicious taste of Spring with this week’s recipe. Asparagus, Carrots, Red Onion, and Parmesan Cheese are just some of the ingredients you’ll need to make this recipe. It’s from one of my favorite sites and Magazines, the Diabetes Self Management. At the Diabetes Self Management site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Springtime Panzanella

Ingredients
3 tablespoons olive oil, divided
2 cloves garlic, minced and divided
3 slices whole wheat bread, cut into 1-inch cubes
1 teaspoon salt, divided
1 pound asparagus, cut into 1-inch pieces
1/4 cup chopped carrot
1/2 cup finely chopped red onion
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon deli-style mustard
2 tablespoon shredded Parmesan cheese
Directions
1 – Preheat oven to 425°F. Spray baking sheets with nonstick cooking spray.

2 – Combine 1 tablespoon oil and 1 clove garlic in large bowl; mix well. Add bread cubes; toss to coat evenly. Spread in single layer on baking sheet.

3 – Combine 1 tablespoon oil, remaining 1 clove garlic, and 1/2 teaspoon salt in same bowl. Add asparagus and carrot; toss to coat evenly. Spread on separate baking sheet.

4 – Bake bread cubes and vegetables 15 minutes, stirring once. Let stand 5 to 10 minutes to cool slightly.

5 – Meanwhile, combine onion, vinegar, remaining 1 tablespoon oil, lemon juice, mustard, and remaining 1/2 teaspoon salt in small bowl; mix well. Add bread cubes and vegetables; gently toss to coat evenly. Top with cheese just before serving.

Nutrition Facts Per Serving:
Calories: 173 calories, Carbohydrates: 13 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 2 mg, Sodium: 722 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/springtime-panzanella/

It’s Chili, Chowder, or Stew Saturday – Southwest White Bean Stew

April 6, 2019 at 6:02 AM | Posted in Diabetes Self Management | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Southwest White Bean Stew. Some of the ingredients you’ll need is; Red Onion, Bell Peppers, Jalapenos, and more! The recipe is from one of my favorite sites, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News,Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Southwest White Bean Stew

Ingredients
3 cups white beans, cooked and drained
1 tablespoon canola oil
1/2 cup diced red onion
1 1/2 assorted bell peppers, diced
2 jalapeños, seeded and diced
3 garlic cloves, minced
1 cup low-salt chicken or vegetable broth
2 tablespoons sherry or red wine vinegar
1 14.5-ounce can low-salt diced tomatoes
1 tablespoon kosher salt
2 tablespoons chopped cilantro

Directions
1 – Puree 1 cup of the cooked beans and combine with the whole beans.

2 – Heat the oil in a soup pot over medium heat. Sauté the onions, bell peppers, jalapeños and garlic in the oil until the onions are translucent, 4–5 minutes.

3 – Add the bean mixture and broth. Stir constantly until the beans are thoroughly heated, 3–4 minutes.

4 – Add the vinegar, tomatoes, and salt and remove from the heat when hot. Stir in the cilantro just before serving.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 276 calories, Carbohydrates: 45 g, Protein: 15 g, Fat: 4 g, Saturated Fat: 1/2 g, Cholesterol: 0 mg, Sodium: 321 mg, Fiber: 11 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/southwest-white-bean-stew/

Diabetic Dish of the Week – BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES

April 2, 2019 at 6:02 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 a BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES. Rainbow Trout along with with oven grilled Zucchini, Grape Tomatoes, and Red Onion. Start your Spring off healthy with this week’s recipe. The recipe is from the Diabetic Gourmet Magazine which has a huge selection of Diabetic Friendly Recipes to please everyone. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES

Ingredients

For Lemon Canola Oil

1 cup canola oil 250 mL
zest of two lemons, about 2 Tbsp (30 mL)
Remaining Ingredients

2 small zucchini, cut in half lengthwise, then cut into 1/4-inch (0.5-cm) thick diagonal pieces
1 pint grape tomatoes
1 medium red onion, cut in half and thinly sliced into half moons
4 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
1 Tbsp balsamic vinegar (15 mL)
2 Tbsp lemon canola oil (30 mL)
1/2 tsp salt (2 mL)
1/2 tsp freshly ground black pepper (2 mL)
4 rainbow trout fillets (6 oz/170 g each), skin removed
2 tsp lemon oil (10 mL)
4 sprigs fresh rosemary, 2 inches (5 cm) long
1/2 tsp freshly ground black pepper (2 mL)
lemon wedges for garnishing

Directions

1 – In blender, combine canola oil and lemon zest. Process until smooth, then strain through fine mesh strainer. Store in refrigerator in airtight container or covered jar for 1-2 days.
2 – Preheat broiler. In large bowl, combine zucchini, grape tomatoes, red onion, garlic and rosemary. Drizzle vegetable mixture with balsamic vinegar and lemon canola oil. Toss, then sprinkle with salt and pepper. Spread vegetables in single layer on baking sheet and place 4 inches under broiler for 10 minutes or until vegetables are tender crisp and browned. Halfway through cooking time, toss vegetables.
3 – While vegetables are cooking, prepare baking sheet with foil and canola oil cooking spray. Place trout fillets on prepared baking sheet. Sprinkle both sides with pepper and place rosemary sprig under each fillet. Drizzle each fillet with 1/2 tsp (2 mL) lemon canola oil. Place fish under broiler for 7 to 8 minutes or until fish is opaque and flaky.
4 – Carefully lift trout from baking pan with spatula and serve with vegetables.
Recipe Yield: Yield: 4 servings. Serving size: 1 fillet.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 310
Fat: 18 grams
Saturated Fat: 3.5 grams
Fiber: 2 grams
Sodium: 55 milligrams
Cholesterol: 75 milligrams
Protein: 28 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipe/broiled-rainbow-trout-with-lemon-oil-and-oven-grilled-vegetables

Jennie – O Turkey Recipe of the Week – Turkey Fajita Pizzas

March 8, 2019 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 – Turkey Fajita Pizzas. It’s Jennie – O Turkey Pizza recipes this week! Made using JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast along with CHI-CHI’S Soft Tortillas, BBQ Sauce, Green Bell Peppers, Red Onion, Taco Cheese, CHI-CHI’S Thick and Chunky Salsa, and CHI-CHI’S® Tortilla Chips. Taking Pizza to a new level! Plus it’s only 310 calories and 23 net carbs per serving (1 Tortilla) You can find this recipe at the Jennie – O Turkey Recipe website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Fajita Pizzas
INGREDIENTS
1 (2 to 2 ½-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast
6 (8-inch) CHI-CHI’S® soft tortillas, warmed
⅔ cup barbeque sauce
2 green bell peppers, sliced into rings
1 red onion, sliced
1 ½ cups taco cheese
CHI-CHI’S® Thick and Chunky Salsa, if desired
CHI-CHI’S® Tortilla Chips, if desired

DIRECTIONS
1) In slow cooker, cook turkey as specified on the package. Always cook to well- done, 165°F as measured by a meat thermometer. Shred 3 cups of turkey. Refrigerate remaining turkey for another meal.
2) Heat oven to 425°F. Spray two baking sheets with cooking spray. Arrange tortillas on baking sheets. Spread with sauce. Top with bell pepper, turkey, onion and cheese. Cook 10 to 12 minutes or until tortillas are golden brown. Serve with salsa and chips, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 25g
Carbohydrates 25g
Fibe 2 g
Sugars 8g
Fat 12g
Cholesterol 55mg
Sodium 560mg
Saturated Fat 6g
https://www.jennieo.com/recipes/715-turkey-fajita-pizzas

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

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