Jennie – O Recipe of the Week – Turkey Nachos

January 3, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is Turkey Nachos. Nachos made healthy! You’ll be using the always delicious JENNIE-O® Lean Taco Seasoned Ground Turkey along with fresh avocado, fresh cilantro and fresh jalapeño! You can find this recipe along with all the other delicious and healthy recipes at the Jennie -O website. Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/

Turkey Nachos

This is na-cho average nacho recipe! Dig in to homemade tortilla chips topped with savory ground turkey, fresh avocado, fresh cilantro and fresh jalapeño. Kid-friendly and ready in under 30 minutes!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
12 CHI-CHI’S® soft taco-size tortillas, cut into quarters
cooking spray
1 cup salsa verde
½ cup low-fat sour cream
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
2 jalapeño, thinly sliced
lime wedges, if desired
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spray tortillas with cooking spray. In large skillet over medium-high heat, cook tortilla quarters in batches 1 to 2 minutes per side or until golden brown.
3) Arrange tortilla wedges on serving plate. Top with salsa verde, turkey, sour cream, red onion, avocado, cilantro and jalapeño slices. Serve with lime wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 400
Protein 20g
Carbohydrates 45g
Fiber 5g
Sugars 2g
Fat 16g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 4g
https://www.jennieo.com/recipes/804-turkey-nachos

Sunday’s Chicken Dinner Recipe – Chicken with Salsa Verde

December 29, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | 1 Comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken with Salsa Verde. Chicken Pieces, Poblano Chiles, Tomatillos, and Potatoes are just some of the ingredients needed to make this week’s Sunday’s Chicken Dinner Recipe. The recipe is from the CooksRecipes website. At the Cooks site you’ll find one of the largest selection of recipes you can find, something to please everyone! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken with Salsa Verde
Tender pieces of chicken and potatoes served in a delicious cream sauce seasoned with tomatillos and poblano chiles.

Recipe Ingredients:
3 tablespoons vegetable oil
4 pounds skinless chicken pieces
4 poblano chiles
5 medium tomatillos, peeled and quartered
1 medium onion, quartered
3/4 cup water, divided
4 MAGGI Garlic Flavor Seasoning Cubes, crushed
1 to 2 teaspoons MAGGI Seasoning Sauce
1 teaspoon dried oregano
4 medium potatoes, peeled and cubed
1 (7.6-ounce) can NESTLÉ Media Crema
Hot cooked rice or warm corn or flour tortillas
Chopped cilantro for garnish

Cooking Directions:
1 – Heat oil in large saucepan over medium-high heat. Fry chicken, turning once, for 5 to 7 minutes or until browned. Remove from saucepan; set aside.
2 – Roast whole chiles over gas stove burner or broil until skins blister. Remove immediately to avoid burning. Place chiles in cold water for 10 minutes. Peel and remove seeds, if desired.
3 – Place chiles, tomatillos, onion, ¼ cup water, crushed seasoning cubes, seasoning sauce and oregano in blender; cover. Blend until smooth. Place chile mixture in same saucepan. Cook over medium-high heat, stirring frequently, for 10 minutes or until sauce has thickened. Add remaining ½ cup water; stir well. Add chicken to sauce; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 40 minutes. Add potatoes; cover. Cook for 10 minutes or until potatoes are tender. Add media crema; cook for 1 minute or until heated through.
4 – Serve with hot cooked rice or warm tortillas. Top with chopped cilantro.

Makes 8 to 10 servings.
https://www.cooksrecipes.com/chicken/chicken_with_salsa_verde_recipe.html

Loaded Turkey Breakfast Burritos

September 7, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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From the Jennie – O Turkey website its a Loaded Turkey Breakfast Burritos. Made using JENNIE-O® Lean Ground Turkey Roll along with the JENNIE-O® Turkey Bacon. You’ll also need; Diced Red Potato, Egg Substitute, Salsa Verde, Pepper Jack Cheese, Cheddar Cheese, and WHOLLY GUACAMOLE® dip all wrapped in a Flour Tortilla. Start you morning off healthier with this week’s recipe. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Loaded Turkey Breakfast Burritos
Loaded with veggies, protein and flavor, these breakfast burritos are the key to wrapping your morning up right. A filling, fantastic meal at under 500 calories per serving!

INGREDIENTS
2 teaspoons olive oil
2 teaspoons butter
1 medium red potato, unpeeled and diced into ½-inch pieces
salt and freshly ground pepper, if desired
½ (16-ounce) package JENNIE-O® Lean Ground Turkey Roll
1½ cup egg substitute or 6 eggs, beaten
1 cup HERDEZ® Salsa Verde
6 slices JENNIE-O® Turkey Bacon, cooked until crisp and crumbled
¾ cup shredded pepper jack cheese
6 flour tortillas
¾ cup shredded Cheddar cheese
1 cup Original WHOLLY GUACAMOLE® dip

DIRECTIONS
1) In medium skillet, heat oil and butter over medium-high heat. Add potato, season with salt and pepper, if desired and cook, stirring 5 minutes or until golden brown stirring frequently. Cover. Cook 10 minutes longer or until tender.
2) Cook turkey sausage as specified on the package. Add eggs and cook, stirring, until scrambled. Add salsa verde, cooked bacon and pepper Jack cheese. Stir gently until cheese is melted. Always cook to well-done, 165°F as measured by a meat thermometer.
3) Wrap tortillas in a damp paper towel and microwave on HIGH (100%) 10 to 15 seconds or until warm and pliable. Lay each tortilla on work surface and evenly distribute scrambled egg mixture on tortillas. Sprinkle Cheddar cheese over egg mixture and top with guacamole dip. Roll burritos.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 24g
Carbohydrates 25g
Fiber 4g
Sugars 1g
Fat 21g
Cholesterol 60mg
Sodium 770mg
Saturated Fat 7g
https://www.jennieo.com/recipes/822-loaded-turkey-breakfast-burritos

Triple Corn Muffins

December 2, 2017 at 2:57 PM | Posted in Jennie-O Turkey Products | Leave a comment
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From the Jennie – O Turkey website its Triple Corn Muffins. The perfect Muffin for your Christmas Day Table. Made with Yellow or Blue Cornmeal along with Salsa Verde, Honey, Whole Corn Kernels, and Corn Husks. You’ll be using the Corn Husks to line the Muffin Pans with. Your going to love this! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH!  https://www.jennieo.com/ 

Triple Corn Muffins
Cornmeal muffins featuring fresh whole kernel corn, cooked in cornhusks until golden brown.

INGREDIENTS

6 to 8 dried cornhusks (6 to 8-inches long)
1 cup yellow or blue cornmeal
1 cup flour
1 tablespoon baking powder
¼ teaspoon salt
¾ cup milk
½ cup salsa verde
¼ cup vegetable oil
2 tablespoons honey
1 egg or ¼ cup egg substitute
½ cup fresh or frozen whole kernel corn

DIRECTIONS

1) Heat oven 375°F. Grease twelve (2½-inch) muffin cups. Separate cornhusks. In large bowl, pour boiling water over cornhusk to cover. Soak 10 minutes or until soft and pliable. Drain; pat dry. Tear cornhusks lengthwise into 2-inch strips. Set aside.
2) In large, bowl, combine cornmeal, flour, baking powder and salt. In medium mixing bowl, beat milk, salsa verde, oil, honey and egg until well blended. Stir liquid ingredients into flour mixture; mix just enough to moisten dry ingredients. Stir in corn. Place 2 to 3 cornhusk strips in each muffin cup, crossing centers in bottom of cups so husk ends fan out around sides. As each cup in lined, fill with batter. Bake 20 to 25 minutes or until tops are golden brown. Remove muffin from cornhusks before eating. Makes 10 muffins.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 150
Protein 4g
Carbohydrates 25g
Fiber 2g
Sugars 5g
Fat4. 5g
Cholesterol 0mg
Sodium 490mg
Saturated Fat 1g

https://www.jennieo.com/recipes/891-triple-corn-muffins

Jennie – O Recipe of the Week – Turkey Nachos

July 7, 2017 at 5:38 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

This week’s Jennie – O Recipe of the Week is Turkey Nachos. Nachos made healthy! You’ll be using the always delicious JENNIE-O® Lean Taco Seasoned Ground Turkey along with fresh avocado, fresh cilantro and fresh jalapeño! You can find this recipe along with all the other delicious and healthy recipes at the Jennie -O website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey Nachos

This is na-cho average nacho recipe! Dig in to homemade tortilla chips topped with savory ground turkey, fresh avocado, fresh cilantro and fresh jalapeño. Kid-friendly and ready in under 30 minutes!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
12 CHI-CHI’S® soft taco-size tortillas, cut into quarters
cooking spray
1 cup salsa verde
½ cup low-fat sour cream
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
2 jalapeño, thinly sliced
lime wedges, if desired
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spray tortillas with cooking spray. In large skillet over medium-high heat, cook tortilla quarters in batches 1 to 2 minutes per side or until golden brown.
3) Arrange tortilla wedges on serving plate. Top with salsa verde, turkey, sour cream, red onion, avocado, cilantro and jalapeño slices. Serve with lime wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories400
Protein20g
Carbohydrates45g
Fiber5g
Sugars2g
Fat16g
Cholesterol55mg
Sodium790mg
Saturated Fat4g
https://www.jennieo.com/recipes/804-turkey-nachos

Chicken Verde Sandwiches

June 27, 2015 at 5:15 AM | Posted in chicken | Leave a comment
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Passing along a Chicken Verde Sandwiches, from the allrecipes website. http://allrecipes.com/
Chicken Verde Sandwiches

 

“Chicken breast cooks in a slow cooker with prepared pizza sauce and green salsa to make a tasty sandwich filling.”

 
INGREDIENTS:
2 pounds frozen boneless chicken breastAll Recipes
10 ounces prepared pizza sauce
1 cup salsa verde (such as Herdez®)
1/2 cup sour cream
6 kaiser rolls
6 ounces shredded Cheddar cheese
6 ounces sour cream
12 dashes hot sauce, or to taste

 
DIRECTIONS:
1. Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
2. Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve

 
Nutrition
Information
Servings Per Recipe: 6
Calories: 523
Amount Per Serving
Total Fat: 24.2g
Cholesterol: 129mg
Sodium: 922mg
Amount Per Serving
Total Carbs: 30.8g
Dietary Fiber: 1.7g
Protein: 42.6g

 

http://allrecipes.com/Recipe/Chicken-Verde-Sandwiches/Detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20verde%20sandwiches&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1

Saturday’s Chili – Chile Chicken Chili

November 29, 2014 at 7:35 AM | Posted in Saturday's Chili | Leave a comment
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This Saturday’s Chili recipe comes from the All Recipes web site, Chile Chicken Chili. Just an endless selection of recipes on All Recipes. Made with Chicken, Cannellini Beans, and Salsa Verde. Enjoy! http://allrecipes.com/?prop24=PN_Logo

 
Chile Chicken ChiliAll Recipes

INGREDIENTS:
1 rotisserie chicken, skinned and boned,
meat pulled into large chunks
2 (16 ounce) jars salsa verde (green
salsa)
1 (28 ounce) can tomato puree
1 cup vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and ground black pepper to taste
2 (15 ounce) cans cannellini beans,
drained
1 (16 ounce) package frozen sweet
white corn
1 (16 ounce) bag frozen bell pepper
strips
1 white onion, chopped

 

 

DIRECTIONS:
1. Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

 

 

Nutrition Information
Servings Per Recipe: 8
Calories: 370
Amount Per Serving
Total Fat: 7g
Cholesterol: 62mg
Sodium: 1173mg
Amount Per Serving
Total Carbs: 48.8g
Dietary Fiber: 9.2g
Protein: 28.9g

 
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=232323&origin=detail&servings=8&metric=false

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