“Meatless Monday Recipe of the Week – “Chicken”-Style Tofu Fajitas

April 8, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – “Chicken”-Style Tofu Fajitas. Made using Tofu, Salsa, Yogurt, Lettuce, Cheddar Cheese and served on Flour Tortillas. Tofu takes the place of Chicken in the dish. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

“Chicken”-Style Tofu Fajitas
In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. Letting the kids make their own fajitas becomes part of the fun!

Recipe Ingredients:
8 fajita-size (6 to 7-inch) flour tortillas
1 (10 to 12-ounce) package baked tofu, cut into strips
Prepared salsa, your favorite brand
1 cup plain low-fat organic yogurt or soy yogurt
2 cups finely shredded lettuce
1 cup grated cheddar cheese or cheddar-style nondairy cheese (optional)

Cooking Directions:
1 – Wrap the entire batch of tortillas in foil and warm in a preheated 400-degree oven or toaster oven.
2 – Place the tofu strips on a plate and microwave briefly until well warmed, about 3 minutes.
3 – Spread a little salsa and yogurt down the center of each tortilla, then arrange a few tofu strips over them. Sprinkle with some lettuce, and if desired, a little cheese. Roll up snugly and eat out of hand.
Makes 8 fajitas (2 fajitas per serving).
https://www.cooksrecipes.com/mless/%27chicken%27-style_tofu_fajitas_recipe.html

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Sunday’s Chicken Dinner Recipe – Southwestern Chicken Skillet

April 7, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe is – Southwestern Chicken Skillet. The Dish is made using Chicken Breast Halves, Chili Powder, Ground Cumin, Garlic, Salsa, Dijon Mustard, and shredded Wisconsin Monterey Jack or Pepper Jack Cheese. Southwestern flavors at its best! The recipe is from the CooksRecipes website, there are several sites with this recipe or variations of it. At the CooksRecipes website you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Southwestern Chicken Skillet
Add this tasty Southwestern skillet entrée to your repertoire of quick and easy “busy day” recipes.

Recipe Ingredients:
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
2 teaspoons vegetable or olive oil
2 cloves garlic, minced
1/2 cup prepared tomato-based salsa
1 tablespoon Dijon mustard
1 cup (4 ounces) shredded Wisconsin Monterey Jack or Pepper Jack Cheese
2 tablespoons chopped cilantro or green onion

Cooking Directions:
1 – Sprinkle chili powder, cumin and salt over chicken.
2 – Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over.
3 – Combine salsa and mustard; spoon over and around chicken. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
4 – Sprinkle cheese and cilantro over chicken. Continue cooking 1 to 2 minutes or until cheese is melted.
Makes 4 servings.
https://www.cooksrecipes.com/chicken/southwestern_chicken_skillet_recipe.html

Jennie – O Turkey Recipe of the Week – Jalapeño Jack Turkey Burgers

April 5, 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 – Jalapeño Jack Turkey Burgers. Made using the JENNIE-O® ⅓ lb. Seasoned Turkey Burgers. You’ll also need; Onions, Cilantro, Honey, Salsa, Arugula, and WHOLLY GUACAMOLE® Classic Dip then served on Flat Bread. Fire up the grill and lets EAT! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Jalapeño Jack Turkey Burgers
Fire up the grill for this fiery burger recipe! It combines the spicy taste of jalapeño with cool guacamole and salsa. The jalapeño jack turkey burger is full of bold Mexican flavors.

INGREDIENTS
1 (32-ounce) package JENNIE-O® ⅓ lb. Seasoned Turkey Burgers
2½ cups thinly sliced onions
⅓ cup chopped fresh cilantro
2 tablespoons honey
1 cup salsa
6 flat bread
1 cup baby spinach or arugula leaves
6 ounces WHOLLY GUACAMOLE® classic dip

DIRECTIONS
1) Cook turkey burgers as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer.
2) In large skillet sprayed with cooking spray, cook onions over medium heat 10 minutes or until softened and lightly browned. Add cilantro, honey and salsa; stir. Cook 2 minutes or until hot.
3) Spoon onion mixture onto bottom section of flatbread. Add turkey burger, spinach leaves and guacamole. Replace sandwich top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 31g
Carbohydrates 25g
Fiber 5g
Sugars 10g
Fat 19g
Cholesterol 95mg
Sodium 880mg
Saturated Fat 6g
https://www.jennieo.com/recipes/611-jalape%C3%B1o-jack-turkey-burgers

Low-Carb Dinners For Busy Weeknights

February 6, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Carb Dinners For Busy Weeknights. Healthy and Delicious Low-Carb Dinners For Busy Weeknights with recipes including; Walnut-Rosemary Crusted Salmon, Southwest Flank Steak with Fresh Tomatillo Salsa, and Almond-Crusted Chicken Strips. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Carb Dinners For Busy Weeknights
If you’re watching your carbs and wondering what to make for dinner when you don’t have a lot of time, these quick and healthy recipes are all ready in about 30 minutes These easy dinners have no more than 15 grams of carbs, and include high-protein Chicken Piccata, Shrimp Scampi Zoodles and Easy Cauliflower Fried Rice.

Walnut-Rosemary Crusted Salmon
Salmon and walnuts are both great sources of omega-3 fatty acids. Pair this easy salmon recipe with a simple salad and a side of roasted potatoes or quinoa………

Southwest Flank Steak with Fresh Tomatillo Salsa
Tart, fruity tomatillos make a delicious salsa that complements this Southwestern-inspired flank steak……….

Almond-Crusted Chicken Strips
Give these oven “fried” chicken strips a try, and you may just find the perfect healthy swap for restaurant chicken fingers…………………

* Click the link below to get all theLow-Carb Dinners For Busy Weeknights
http://www.eatingwell.com/recipes/23198/mealtimes/dinner/low-carb/quick/slideshow/low-carb-dinners-for-busy-weeknights/

Soup Special of the Day……Hearty Turkey Taco Soup

January 13, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Soup Special of the Day is a Hearty Turkey Taco Soup. Heat the Winter’s Night with this week’s recipe of Hearty Turkey Taco Soup. Made using a package JENNIE-O® Lean Taco Seasoned Ground Turkey along with Onions, HORMEL Chili with Beans, Salsa, Chicken Broth, Fat Free Sour Cream, Green Onions, and CHI-CHI’S® Soft Taco-Size Tortillas. The recipe is from the Jennie – O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Hearty Turkey Taco Soup
For a delicious twist on taco night, try this taco soup recipe. It has all the flavors you love — ground turkey, onions, sour cream and crunchy tortillas — and is still under 500 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
1 cup chopped onion
1 (15-ounce) can HORMEL® chili with beans
1 cup salsa
4 cups chicken or turkey broth
⅓ cup fat-free sour cream
⅓ cup green onions
4 CHI-CHI’S® soft taco-size tortillas, cut into quarters, toasted in oven

DIRECTIONS
1 – Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion. Cook 5 minutes or until onion is softened, stirring occasionally. Add chili, salsa and broth. Bring to boil. Reduce heat to medium. Simmer 10 minutes or until hot and flavors have infused.
2 – Stir in sour cream. Spoon soup into bowls. Sprinkle with green onions. Serve with toasted tortilla chips.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 23g
Carbohydrates 27g
Fiber 5g
Sugars 3g
Fat 11g
Cholesterol 65mg
Sodium 800mg
Saturated Fat 3g
https://www.jennieo.com/recipes/803-hearty-turkey-taco-soup

“Meatless Monday’ Recipe of the Week – Veggie Jack Burrito Casserole

January 7, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Veggie Jack Burrito Casserole. Another one of those recipes that makes you say “Who needs the Meat” It’s a Veggie Jack Burrito Casserole made using; Broccoli Florets, Mushrooms, Red Onion, Carrots, Zucchini, Green Onion, Green Salsa, Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend, and Tortillas. The recipe is off the CooksRecipes website where you can find endless recipes that will please all tastes, diets, or cuisines. So check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

Veggie Jack Burrito Casserole
A hearty, Southwestern layered casserole with a variety of vegetables, green salsa, flour tortillas and Monterey Jack cheese.

Recipe Ingredients:
1 tablespoon vegetable oil
2 cups broccoli florets
2 cups mushrooms, sliced
1 red onion, sliced
1 medium carrot, shredded
1 medium zucchini, shredded
1/4 cup sliced green onion
1 clove garlic, minced
1 cup prepared green salsa
3 cups shredded Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend
8 (10-inch) flour tortillas
Sour cream for accompaniment (optional)
Green or red salsa for accompaniment (optional)

Cooking Directions:
1 – In a 10 inch skillet, heat oil until sizzling; add vegetables and garlic. Cook over medium-high heat 5 to 7 minutes, until vegetables are slightly tender. Stir in 1 cup salsa.
2 – Distribute vegetable mixture and 2 cups cheese evenly on tortillas. Fold burrito- or taco-style; place in 12×8 inch baking dish. Cover with foil.
3 – Bake in a preheated oven at 400°F (205°C) for 15 to 20 minutes or until heated through.
4 – Top with salsa and remaining cheese.
5 – Continue baking 5 to 7 minutes, or until cheese is melted.
6 – Serve topped with a dollop of sour cream and salsa, if desired.
Makes 8 servings.
https://www.cooksrecipes.com/mless/veggie_jack_burrito_casserole_recipe.html

Diabetic Dish of the Week – PORK TENDERLOIN FAJITAS

January 1, 2019 at 6:02 AM | Posted in 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 – PORK TENDERLOIN FAJITAS. I love Pork Tenderloins and here’s a perfect recipe for the Tenderloin. The recipe comes from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes like this week’s recipe of PORK TENDERLOIN FAJITAS. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PORK TENDERLOIN FAJITAS

Ingredients

4 pork tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)

Directions

1 – Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
2 – Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 160 degrees F. Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4.)
Wrap and refrigerate leftovers up to three days.

NOTES:
Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table.
Recipe Yield: Yield: 12 to 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 131
Fat: 3 grams
Saturated Fat: 1 grams
Sodium: 500 milligrams
Cholesterol: 75 milligrams
Protein: 24 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipes/pork-tenderloin-fajitas

“Meatless Monday” Recipe of the Week – Ravioli with Black Bean Salsa

December 31, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Ravioli with Black Bean Salsa. Made using BUITONI® Cheese Ravioli, Chunky Home-Style Tomato Salsa, Black Beans, Cilantro, and Monterey Jack Cheese. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, or cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Ravioli with Black Bean Salsa
Italy meets Mexico in this fun, festive and deliciously easy dish.

Recipe Ingredients:
1 (9-ounce) package BUITONI® Cheese Ravioli
1 (16-ounce) jar chunky home-style tomato salsa
1 (14-ounce) can black beans, drained and rinsed
1 1/2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Prepare pasta according to package directions.
2 – Heat salsa and black beans in medium saucepan; gently fold in pasta . Top with cheese and cilantro.
Makes 4 servings.
https://www.cooksrecipes.com/mless/ravioli_with_black_bean_salsa_recipe.html

It’s Chili, Chowder, or Stew Saturday – Onion-Chicken Soup

December 15, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Onion-Chicken Soup. Onion, Chili Powder, Salsa, and Cooked Diced Chicken Breast are just some of the ingredients that make up this week’s recipe. It’s from one of my favorite sites and Magazines the Diabetes Self Management website. At the Diabetes website you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, Diabetes Management, and so much more. So check it out today! Enjoy and Eta Healthy in 2018! https://www.diabetesselfmanagement.com/

Onion-Chicken Soup

Ingredients
2 tablespoons canola oil
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon chili powder
2 tablespoons prepared salsa, medium-hot
3 cans (14 ounces each) fat-free, low-sodium chicken broth
2/3 cup corn, drained (frozen or canned)
1 ripe tomato, finely chopped
4 ounces cooked diced chicken breast, boneless, skinless
Juice from 1 lime
1/2 cup cilantro leaves
12 baked tortilla chips, broken

Directions
Heat oil in a medium saucepan over medium-high heat and add onions. Stir constantly until onions are transparent. Add garlic, chili powder, salsa, broth, corn, tomato, and chicken. Bring to a boil, then reduce heat and cook 5 minutes. Add lime juice and cilantro and cook 2–3 minutes more. Ladle the soup into 4 soup bowls, and top with a sprinkling of broken tortilla chips.

Yield: 4 servings. Serving size: 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 205 calories, Carbohydrates: 20 g, Protein: 11 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 699 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/onion-chicken-soup/

“Meatless Monday” Recipe of the Week – Zesty Vegetarian Chili

November 19, 2018 at 6:01 AM | Posted in Meatless Monday | 1 Comment
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This week’s”Meatless Monday” Recipe of the Week is a Zesty Vegetarian Chili. A perfect recipe for the Fall and Winter! Warm up those cold nights with this week’s recipe. Made using Red Bell Peppers, Zucchini, Salsa, Red Kidney Beans, Tomatoes, Tofu, and Spices. The recipe is from one of my favorite sites, the Diabetes Self Management website. The Diabetes site is loaded with delicious and Diabetic Friendly recipes along with current Diabetes News, Excercise Tips, and Diabetes Management. So check it out today! So Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Zesty Vegetarian Chili

Ingredients
1 tablespoon canola or vegetable oil
1 large red bell pepper, coarsely chopped
2 medium zucchini or yellow squash (or 1 of each), cut into 1/2-inch chunks
4 cloves garlic, minced
1 can (about 14 ounces) fire-roasted diced tomatoes
3/4 cup chunky salsa
2 teaspoons chili powder
1 teaspoon dried oregano
1 can (about 15 ounces) no-salt-added red kidney beans, rinsed and drained
10 ounces extra firm tofu, well-drained and cut into 1/2-inch cubes
Chopped cilantro (optional)

Directions
1 – Heat oil in large saucepan over medium heat. Add bell pepper; cook and stir 4 minutes. Add zucchini and garlic; cook and stir 3 minutes.

2 – Stir in tomatoes, salsa, chili powder, and oregano; bring to a boil over high heat. Reduce heat to low; simmer 15 minutes or until vegetables are tender.

3 – Stir in beans; simmer 2 minutes or until heated through. Stir in tofu; remove from heat. Ladle into bowls; garnish with chopped cilantro.

Note: Tofu is made from the curds of soybean milk. It has a bland, slightly nutty taste, but readily takes on the flavor of foods it’s cooked with. It’s available in 3 forms: soft, firm, and extra-firm. Cover any leftover tofu with water and refrigerate.

Yield: 4 servings. Serving size: 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 231 calories, Carbohydrates: 28 g, Protein: 15 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 432 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/zesty-vegetarian-chili/

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