Mexican Turkey Potato Skins

November 22, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a second appetizer to pass along to everyone from the Jennie – O Turkey website, Mexican Turkey Potato Skins. This one is made using JENNIE-O® Lean Ground Turkey, Small Baking Potatoes, Black Beans, Frozen Corn Kernels, Tomato, Chopped Cilantro, Shredded Mexican Blend Cheese, HERDEZ® Salsa Casera, Wholly Guacamole Dip, Fat-Free Sour Cream, Green Onions, and Seasonings. It’s only 350 calories and 20 net carbs per serving! Yo can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Mexican Turkey Potato Skins
This weeknight dinner recipe uses potato skins as a tasty and nutritious stand-in for taco shells. Enjoy them filled with ground turkey, veggies and melted cheese. Under 500 calories per serving!

INGREDIENTS
6 small baking potatoes, scrubbed clean and dried
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 garlic clove, minced
1 cup canned black beans, rinsed and drained
1 cup canned or frozen corn kernels
1 large diced tomato
1 teaspoon ground cumin
¼ cup chopped fresh parsley or cilantro
1 tablespoon olive oil
1 cup shredded Mexican blend cheese
1½ cups HERDEZ® Salsa Casera
1 cup Original WHOLLY GUACAMOLE® dip
½ cup fat-free sour cream
¼ cup chopped green onions

DIRECTIONS
1) Pierce each potato with fork a few times and cook in microwave or oven until tender and cooked through. Allow potatoes to cool, then cut in half horizontally. Scoop out inside of each potato (save potato filling for mashed potatoes), leaving about a ¼-inch thick wall.
2) Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add garlic and cook 3 minutes. Add black beans, corn, tomato, cumin and parsley or cilantro; stir to combine. Cover and simmer 5 minutes.
3) Heat oven to 400°F. Place potato skins on foil lined baking sheet and brush interior of each potato with olive oil. Bake potato skins 5 minutes to crisp slightly.
4) Remove potato skins from oven and add ¼ cup of turkey filling to each potato skin. Top with cheese bake 5 minutes or until cheese melts.
5) Top each potato with salsa casera, guacamole, sour cream and green onion.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 26g
Carbohydrates 28g
Fiber 8g
Sugars 2g
Fat 16g
Cholesterol 60mg
Sodium 610mg
Saturated Fat 4g
https://www.jennieo.com/recipes/824-mexican-turkey-potato-skins

Wild Idea Buffalo Recipe of the Week – Enchilada Pie

October 2, 2019 at 6:03 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 Enchilada Pie. This recipe is made using Wild Idea Ground Buffalo, Jill’s Mexican Seasonings, Green Onions, White Corn Tortillas, Shredded Mexican Blend Cheese, and Chili Verde Sauce ( (*recipe below or pre-made sauce). You can find this recipe and purchase the Wild Idea Ground Buffalo and Jill’s Mexican Seasonings along with all of the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Enchilada Pie (serves 8)
Layers of homemade green chili sauce, seasoned ground buffalo and cheese – what’s not to love… Great addition to tailgate parties too!

Ingredients:

1 – pound Wild Idea Ground Buffalo
1 – tablespoon olive oil
½ – pkg. Jill’s Mexican Seasonings (or other Mexican seasonings)
4 – green onions, chopped
8 – white corn tortillas, chopped
16 – ounces shredded Mexican Blend Cheese
3 – cups Chili Verde Sauce (*recipe below or pre-made sauce)

Preparation:

1 – In a sauté pan over medium high heat add oil and crumble in ground buffalo meat.
2 – Add Mexican seasonings and green onions and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
3 – Remove meat from heat and cover.
4 – Lightly oil into a deep-dish pie pan.
5 – Pour ½ cup of the chili verde sauce into the pie pan.
6 – Layer the pie-pan with a third of the tortillas, followed by half of the meat, then 6 ounces of the cheese and one cup of the chili verde sauce.
7 – Repeat the above step and top with the last third of tortillas and last half cup of chili verde sauce.
8 – Cover with foil and bake at 375° for 30 minutes.
9 – Remove foil and top with remaining 4 ounces of cheese and continue to bake until cheese is melted.
10 – Remove the enchilada pie from the oven and serve
11 – Serve with additional chili verde sauce or pico de gallo. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.

Chili Verde Sauce
Ingredients:

10 – Tomatillos, husk removed and washed
1 – cup water
4 – green chilies, roasted, peeled and seeded
½ – cup packed cilantro leaves
1 – teaspoon each: cumin, coriander, and salt
Juice of 2 limes (1/2 cup)

1 – Place tomatillos and water in saucepan and bring to a boil. Boil for 5 minutes, until Tomatillos are tender.
2 – Place tomatillos and water in blender with all other ingredients.
3 – Blend until well incorporated.
4 – Return to saucepan and let simmer until desired thickness is achieved.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

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