Appetizer of the Week – Black Bean Dip

December 25, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Black Bean Dip. To make this week’s recipe you’ll need Low Sodium Black Beans, Garlic, Green Onions, Parsley, Roasted Red Peppers, Olive Oil, Chili Powder, Lime Juice, and Hot Pepper Sauce. 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/

Black Bean Dip
This dip is easy to pull off for a crowd because you can make a big batch of it. It’s relatively inexpensive to whip up and can be served on crusty bread, with chips or pretzels, fresh vegetables, or by itself.

Ingredients
1 can (15 ounces) low-sodium black beans, undrained
1 clove garlic
1/4 cup minced green onions
2 tablespoons minced parsley
1/4 cup roasted red pepper or pimientos
1 tablespoon tahini (sesame paste) or olive oil
1 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon hot pepper sauce

Directions
Yield: 10 servings
Serving size: 2 tablespoons

1 – Combine all ingredients in food processor or blender, process until smooth. Serve with vegetables, if desired.

Nutrition Information:
Calories: 37 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 109 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/black-bean-dip/

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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
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Side Dish of the Week – BROCCOLI RABE SAUTE

December 12, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is BROCCOLI RABE SAUTE. To make this week’s recipe you’ll be needing Canola Oil, Broccoli Rabe, Garlic Cloves, Salt, Roasted Red Peppers, and Slivered Almonds. There’s 110 calories and 11 carbs per serving. You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

BROCCOLI RABE SAUTE
Combining red and green vegetables is both festive and healthful. Sometimes rapini can taste a little bitter. If your rapini is on the bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it. Recipe for Broccoli Rabe Saute from our Side Dish recipe section.

Ingredients

2 Tbsp canola oil (30 mL)
3 bunches rapini (broccoli rabe), about 3 1/4 lb (1.5 kg), rinsed, trimmed and cut into 3-inch (7.6 cm) pieces
3 large garlic cloves, minced or crushed
1/2 tsp salt (2 mL)
1-1/2 (375 mL) cups diced roasted red bell pepper, from one 12-oz jar (341mL)
3 Tbsp slivered almonds, toasted (45 mL)

Directions

1 – Heat very large Dutch oven over medium-high heat. Add canola oil to pan; add rapini, garlic and salt. Toss well, reduce heat to medium-low and cover. Cook for 10 minutes or until rapini are tender, turning a few times while cooking.
2 – Add roasted pepper and toasted almonds, toss and serve.
NOTES:
Combining red and green vegetables is both festive and healthful. Sometimes rapini can taste a little bitter. If your rapini is on the bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it.

Recipe Yield: Yield: 8 servings. Serving size: 1 cup (250 mL).

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 5 grams
Fiber: under 1 grams
Sodium: 55 milligrams
Protein: 7 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/broccoli-rabe-saute

Wild Idea Buffalo Recipe of the Week – BISON MINESTRONE SOUP

November 24, 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 a BISON MINESTRONE SOUP. Comfort Food here we come! A perfect Soup to warm up these cold days and nights! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Onion, Carrots, Roasted Red Peppers, Kale, Lemon, Spices, Grated Parmesan Cheese, and Penne Pasta. This will make enough so you can freeze some also! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BISON MINESTRONE SOUP
You’re going to love, love, love this recipe! Seriously, you’ll make the recipe with the intention of freezing some for a quick and easy meal, but… you may find that it will disappear before you have the chance to freeze it. Approved by Dan & Gervase, men of discerning tastes!

Ingredients: (serves 8)

1 – pound Ground Buffalo Meat
1 – onion, chopped (about 3 cups)
2 – tablespoons olive oil
1 – tablespoon thyme
1 – tablespoon basil
1 – tablespoon fennel seed, crushed
1 – tablespoon oregano
2 – teaspoons salt
1 – teaspoon black pepper
3 – cups carrots, chopped
3 – cups celery chopped
3 – tablespoon garlic, chopped
1 – 32 oz. organic chicken stock
1 – 16oz. jar roasted red peppers, pureed
2 – tablespoons tomato paste
1 – 15oz. can of red kidney beans, or any beans
1 – head kale, chopped (about 3 handfuls)
Squeeze of half a lemon
Italian Parsley, chopped
Parmesan Cheese, grated
Penne pasta *optional

Preparation:

1 – In a large pot, over medium high heat add the olive oil and coarsely crumble in the ground buffalo and add the chopped onions and dry spices. Brown the meat and stir occasionally, for about 7 minutes.
2 – Add the carrots, celery and garlic and stir in to incorporate. Cook for about 5 minutes, stirring occasionally.
3 – Add the stock, pureed peppers and tomato paste, stir to incorporate and bring to a boil. Reduce the heat to medium low, cover the pot and simmer for about 10 to 15 minutes.
4 – Add the beans and the kale and stir to incorporate. Increase the heat and bring to a boil.
5 – Reduce heat to low and add the fresh lemon.
6 – To serve, place a half a cup of cooked pasta in individual bowls and ladle the soup over the pasta. Top with Italian Parsley and grated parmesan and accompany with crusty bread.
https://wildideabuffalo.com/blogs/recipes/bison-minestrone-soup?_pos=1&_sid=05b6c48ed&_ss=r

WILD IDEA PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

“Meatless Monday” Recipe of the Week – Roasted Vegetable Sandwiches

June 14, 2021 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, vegetables | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Roasted Vegetable Sandwiches. To make this week’s recipe you’ll be needing Zucchini, Purple Onion, Mushrooms, Artichoke Hearts, Salad Dressing, Roasted Red Peppers, Cooking Spray, French Rolls, and Sliced Smoked Provolone Cheese. No Meat Needed! 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/

Roasted Vegetable Sandwiches
Trying a vegetarian approach, or just looking for a meal for Meatless Mondays? These hearty veggie heroes are the perfect centerpiece to a meat-free meal!

Ingredients
Preparation time: 30 minutes
Marinating time: 1 hour
Cooking time: 16–22 minutes.

2 zucchini (about 8 inches long), cut diagonally into 1/4-inch-thick slices
1/2 large purple onion, cut into 1/4-inch-thick slices and separated into rings
4 ounces mushrooms, thickly sliced
1/2 14-ounce can artichoke hearts, drained and quartered
1/2 cup bottled balsamic vinaigrette salad dressing
1 jar (7 ounces) roasted red peppers, drained
Cooking spray
9 (2-ounce) French rolls
9 (3/4-ounce) slices smoked provolone cheese

Directions
Yield: 9 sandwiches
Serving size: 1 sandwich

1 – Place zucchini slices, onion rings, mushroom slices, and quartered artichoke hearts into a bowl. Drizzle with balsamic vinaigrette and toss to coat vegetables well. Let mixture stand at room temperature 1 hour, stirring occasionally. Gently toss in red peppers to coat with dressing. Drain vegetables and discard remaining dressing.

2 – Preheat oven to 450°F. Spread out vegetables in a 9″ x 13″ pan coated with cooking spray. Roast vegetables for 15–20 minutes, or until tender when pierced with a fork; carefully stir halfway through cooking. Warm French rolls. Split rolls and place the bottoms on a baking sheet. Drain liquid off vegetables. Spoon about 1/2 cup vegetables on the bottom of each roll. Top each with a slice of provolone cheese and the other half of the roll. Return to the oven for 1–2 minutes, or until cheese melts.

Nutrition Information:
Calories: 282 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 5 g, Sodium: 710 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-vegetable-sandwiches/

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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
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Mushroom Sliders

October 5, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mushroom Sliders. These Sliders are made using Extra Virgin Olive Oil, Cremini Mushrooms, Onion, Dried Thyme, Salt, Pepper, Balsamic Vinegar, Mini Sandwich Buns, Roasted Red Peppers, Arugula, and Crumbled Goat Cheese. 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 2020! https://www.diabetesselfmanagement.com/

Mushroom Sliders

Looking for the perfect game-day snack to kick off football season? These satisfying sliders, packed with fiber and fall flavor, are sure to score a touchdown with your taste buds!

Ingredients
1 tablespoon extra-virgin olive oil
1 package (8 ounces) sliced cremini mushrooms
1/2 cup sliced onion
1/4 teaspoon dried thyme
1/4 teaspoon salt (optional)
1/8 teaspoon black pepper
1 teaspoon balsamic vinegar
6 mini sandwich buns (about 1 ounce each), toasted
12 strips (1/2 inch) jarred roasted red pepper, blotted dry
Arugula
3 teaspoons crumbled goat cheese

Directions
Yield: 3 servings
Serving size: 2 sliders

1. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onion; sprinkle with salt, if desired, thyme and black pepper. Cook 7 minutes, or until mushrooms are browned and onions are soft, stirring occasionally. Reduce heat if browning too quickly. Stir in vinegar.

2. Spoon mushroom mixture on bottoms of buns. Top each sandwich with two red pepper strips, arugula, 1/2 teaspoon goat cheese and tops of buns.

Nutrition Information:
Calories: 273 calories, Carbohydrates: 38 g, Protein: 12 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 345 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/appetizer/mushroom-sliders/

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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
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Appetizer of the Week – Black Bean Dip

July 11, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Changing it up for Saturday’s Feature Post to Appetizer of the Week. I’ll be featuring different Appetizers that I come across, Enjoy! This week’s Appetizer of the Week is a Black Bean Dip. To make this week’s recipe you’ll need Low Sodium Black Beans, Garlic, Green Onions, Parsley, Roasted Red Peppers, Olive Oil, Chili Powder, Lime Juice, and Hot Pepper Sauce. This week’s 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 2020! https://www.diabetesselfmanagement.com/

Black Bean Dip
This dip is easy to pull off for a crowd because you can make a big batch of it. It’s relatively inexpensive to whip up and can be served on crusty bread, with chips or pretzels, fresh vegetables, or by itself.

Ingredients
1 can (15 ounces) low-sodium black beans, undrained
1 clove garlic
1/4 cup minced green onions
2 tablespoons minced parsley
1/4 cup roasted red pepper or pimientos
1 tablespoon tahini (sesame paste) or olive oil
1 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon hot pepper sauce

Directions
Yield: 10 servings
Serving size: 2 tablespoons

1 – Combine all ingredients in food processor or blender, process until smooth. Serve with vegetables, if desired.

Nutrition Information:
Calories: 37 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 109 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/black-bean-dip/

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
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the Week – Spanish Paella with Shrimp and Scallops TUESDAY

June 9, 2020 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 – Spanish Paella with Shrimp and Scallops. Some of the ingredients you’ll be needing are Onions, Short Grain White Rice, Dry White Wine, Paprika, Saffron, Roasted Red Peppers, Scallops, Shrimp and more! Dinner is served! 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 2020! https://www.diabetesselfmanagement.com/

Spanish Paella with Shrimp and Scallops
Ingredients
Preparation time: 35 minutes

1 tablespoon olive oil
2 cloves garlic, minced
2 cups chopped onions
1 cup short-grain white rice
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 cup water
1 1/2 tablespoons fresh-squeezed lemon juice
1/2 teaspoon paprika
1/2 teaspoon saffron
1/4 cup boiling water
4 small plum tomatoes, chopped
1/4 cup chopped fresh parsley
1 jar (4 ounces) roasted red peppers, drained and chopped
1/2 cup frozen peas, defrosted
10 large scallops
20 large shrimp, shelled and cleaned

Directions
Yield: 7 cups
Serving size: 1 cup

* Heat olive oil in a large skillet or sauté pan. Add garlic, onions, and rice and cook, stirring, for 5 minutes. Stir in broth, wine, water, lemon juice, and paprika. Stir saffron into boiling water and add to mixture. Stir in tomatoes, parsley, and roasted red peppers. Cook uncovered for approximately 10 minutes on medium-low heat, stirring occasionally. Stir in peas, scallops, and shrimp and cook for additional 7–10 minutes until scallops and shrimp are done and rice is tender. Serve immediately.

Nutrition Information:
Calories: 198 calories, Carbohydrates: 12 g, Protein: 28 g, Fat: 3 g, Saturated Fat: 0 g, Sodium: 89 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spanish-paella-with-shrimp-and-scallops/

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
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week – BISON MINESTRONE SOUP

May 27, 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 BISON MINESTRONE SOUP. Comfort Food here we come! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Onion, Carrots, Roasted Red Peppers, Kale, Lemon, Spices, Grated Parmesan Cheese, and Penne Pasta. This will make enough so you can freeze some also! You can find this recipe and purchase the Wild Idea Buffalo Ground Bison along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BISON MINESTRONE SOUP
You’re going to love, love, love this recipe! Seriously, you’ll make the recipe with the intention of freezing some for a quick and easy meal, but… you may find that it will disappear before you have the chance to freeze it. Approved by Dan & Gervase, men of discerning tastes!

Ingredients: (serves 8)

1 – pound Ground Buffalo Meat
1 – onion, chopped (about 3 cups)
2 – tablespoons olive oil
1 – tablespoon thyme
1 – tablespoon basil
1 – tablespoon fennel seed, crushed
1 – tablespoon oregano
2 – teaspoons salt
1 – teaspoon black pepper
3 – cups carrots, chopped
3 – cups celery chopped
3 – tablespoon garlic, chopped
1 – 32 oz. organic chicken stock
1 – 16oz. jar roasted red peppers, pureed
2 – tablespoons tomato paste
1 – 15oz. can of red kidney beans, or any beans
1 – head kale, chopped (about 3 handfuls)
Squeeze of half a lemon
Italian Parsley, chopped
Parmesan Cheese, grated
Penne pasta *optional

Preparation:

1 – In a large pot, over medium high heat add the olive oil and coarsely crumble in the ground buffalo and add the chopped onions and dry spices. Brown the meat and stir occasionally, for about 7 minutes.
2 – Add the carrots, celery and garlic and stir in to incorporate. Cook for about 5 minutes, stirring occasionally.
3 – Add the stock, pureed peppers and tomato paste, stir to incorporate and bring to a boil. Reduce the heat to medium low, cover the pot and simmer for about 10 to 15 minutes.
4 – Add the beans and the kale and stir to incorporate. Increase the heat and bring to a boil.
5 – Reduce heat to low and add the fresh lemon.
6 – To serve, place a half a cup of cooked pasta in individual bowls and ladle the soup over the pasta. Top with Italian Parsley and grated parmesan and accompany with crusty bread.
https://wildideabuffalo.com/blogs/recipes/bison-minestrone-soup

 

WILD IDEA PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Sunday’s Chicken Dinner Recipe – Mediterranean Orange Chicken

November 10, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Mediterranean Orange Chicken. Some of the Ingredients you’ll be using are Skinless Chicken Breasts, Pine Nuts, Roasted Red Peppers, Capers, Olives, and Raisins. You can find this recipe at the CooksRecipes website where you can find a huge selection of recipes, so be sure to check it out today. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Mediterranean Orange Chicken
Mediterranean Orange ChickenUsing authentic ingredients such as pine nuts, roasted red peppers and capers this easy-to-prepare chicken recipe pairs a bold palate of international flavors with nutritious orange juice.

Recipe Ingredients:
4 teaspoons pine nuts, toasted and chopped
1 pound skinless chicken breasts, boned and trimmed
2 tablespoons all-purpose flour for dusting chicken
Canola oil spray
1/4 cup shallots or red onions, minced
1/4 cup red peppers roasted, chopped
2 tablespoons capers chopped
2 tablespoons olives chopped
2 tablespoons raisins chopped
3/4 cup Florida orange juice
1 tablespoon fresh lemon juice
1 cup low-sodium chicken stock
1/2 teaspoon salt (plus additional, to taste)
1/4 teaspoon black pepper (plus additional, to taste)
2 tablespoons fresh parsley, chopped

Cooking Directions:
1 – Toast pine nuts in a 350°F (175°C) oven for 3 to 4 minutes until golden. Remove, cool and chop.
2 – With a meat mallet, pound chicken breasts to 1/2-inch thick and season with salt and pepper.
3 – Dust both sides in flour, and pat so flour stays on.
4 – Heat sauté pan and coat with canola oil spray.
5 – Place chicken in hot sauté pan and spray uncooked side of chicken with canola oil in the pan. Sear chicken for one minute on both sides, and remove from pan.
6 – In the same sauté pan, add shallots and sauté briefly.
7 – Add roasted red peppers, capers, olives and raisins and sauté briefly until shallots are translucent.
8 – Deglaze pan with orange juice. Add chicken stock and lemon juice and reduce heat slightly when ingredients come to a boil.
9 – Add chicken back to the pan to cook until completely cooked through, and sauce is slightly thickened.
10 – Stir in salt, pepper and parsley.
11 – Top each serving with 1 teaspoon of chopped toasted pine nuts.
Makes 4 servings.

https://www.cooksrecipes.com/chicken/mediterranean_orange_chicken_recipe.html

Spicy Turkey Lasagna Rollers

February 22, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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The second Jennie – O Turkey Italian Recipe is a recipe for Spicy Turkey Lasagna Rollers. Made using JENNIE-O® Lean Ground Turkey along with ingredients like Spaghetti Sauce, Roasted Red Peppers, Ricotta Cheese, Spinach, Italian Blend Cheese and served all rolled up in Cooked Lasagna Noodles! Lasagna served a different way! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Spicy Turkey Lasagna Rollers
Why have big squares of lasagna when you can have fun little rollers? Think outside the square with this reimagined classic Italian recipe. Super kid-friendly and under 500 calories per serving.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 (24-ounce) jar prepared spaghetti sauce, divided
1 (8-ounce) can tomato sauce
½ cup chopped red pepper, roasted
¼ teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
3 cups Italian blend cheese, divided into 3 parts
¼ cup egg substitute or 1 egg, lightly beaten
12 lasagna noodles, cooked, drained

DIRECTIONS
1) Heat oven to 350°F. Mist 13 x 9-inch baking pan with non-stick cooking spray; set aside. Cook turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Stir in half jar spaghetti sauce, tomato sauce, red pepper, Italian seasoning and red pepper flakes. Simmer 5 minutes.
2) In medium bowl, mix ricotta cheese, spinach, 2 cups cheese and egg. Spread ¼ cup ricotta mixture over each lasagna noodle. Top with ⅓ cup sausage mixture. Tightly roll up each lasagna noodle from short end. Place rolls, seam side down, in prepared pan. Pour remaining spaghetti sauce over rolls. Sprinkle with remaining cheese. Cover with foil. Bake 30 minutes. Remove foil and bake 15 minutes or until sauce is bubbly.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 25g
Carbohydrates 31g
Fiber 3g
Sugars 8g
Fat 9g
Cholesterol 45mg
Sodium 350mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/253-spicy-turkey-lasagna-rollers

 

 

Jennie – O Lean Ground Turkey

JENNIE-O® All Natural* Lean Ground Turkey is packed with nutrition, making it an amazing alternative to ground beef. Create delicious versions of your family’s favorite recipes. Tacos, meatballs, casseroles, sloppy joes, burgers and countless other recipes! With 21 grams of protein, 170 calories, and no artificial ingredients, it’s easier than ever to eat well!

* FRESH
* GLUTEN FREE
* PACKAGE SIZES: 16-OZ (1 LB), 20-OZ (1.25 LBS), 48-OZ (3 LBS), 80-OZ (5 LBS)
Find this product in the refrigerated section of your grocery store.

NUTRITION INFORMATION
Serving Size112 g

Calories 170
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat .0 g
Cholestero l80 mg
Sodium 80 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars g %
Protein 21 g %
Vitamin D mcg %
Calcium mg 2%
Iron mg 6%
Potassium mg %

INGREDIENTS
Ingredients: Turkey, Rosemary Extract.

COOKING INSTRUCTIONS

CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
https://www.jennieo.com/products/4-lean-ground-turkey

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Simple home cooking for family and friends...

Dinner at the Franzens

Here's what is cooking at our house

Siiri's Blog

The Journey to Self Reliance

The Spinning Sheep

Exploration into Medieval, Early Modern, and Regency Clothing, Fiber Arts, Textiles, and Foodstuffs