“Meatless Monday” Recipe of the Week – 3-Cheese Enchiladas

November 25, 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 – 3-Cheese Enchiladas. No Meat Needed! You’ll need Shredded Mild Cheddar Cheese, Shredded Monterey Jack Cheese, Shredded Mozzarella Cheese, Refried Beans, Salsa, Green Onions, Ground Cumin, Flour Tortillas, Sliced Ripe Olives, and Sour Cream. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

3-Cheese Enchiladas
3-Cheese EnchiladasThese delicious, three cheese, bean and salsa enchiladas are quick and easy to assemble.

Recipe Ingredients:
1 cup (4 ounces) shredded mild cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded mozzarella cheese
1 (16-ounce) can refried beans
1 (24-ounce) jar salsa – divided use
1/3 cup thinly sliced green onions
1/3 teaspoon ground cumin
12 (6-inch) flour tortillas
Sliced ripe olives (optional)
Additional sliced green onions (optional)
Sour cream (optional)

Cooking Directions:
1 – In a medium bowl, mix all of the cheeses.
2 – In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
3 – Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
4 – Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until heated through.
6 – Serve with sliced ripe olives, green onions and sour cream if desired.
Makes 6 servings.

Turkey and Spinach Chile Relleno with Fresh Tomato Sauce

August 30, 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 recipe I’m passing along is a recipe for Turkey and Spinach Chile Relleno with Fresh Tomato Sauce. Another healthy and delicious Turkey and Pepper recipe with this one using JENNIE-O® Lean Ground Turkey. Some other ingredients you’ll need are; Cherry Tomatoes, Green Chilies, Red Peppers, Poblano Peppers, Shredded Mozzarella Cheese, and more! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey and Spinach Chile Relleno with Fresh Tomato Sauce
Grilled Poblano peppers stuffed with seasoned ground turkey and baked with a fresh homemade tomato sauce. Just an epic, easy-to-follow Mexican weeknight dinner recipe that’s under 500 calories per serving!

3 cups cherry tomatoes
2 (4-ounce) cans diced green chilies
1 medium white onion, chopped
1 red pepper, chopped
6 cloves garlic, minced
2 tablespoons flax seeds, if desired
juice of 1 lime
¼ cup fresh cilantro

8 medium sized poblano peppers
olive oil cooking spray
2 teaspoons extra virgin olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon kosher salt
½ teaspoon cayenne
2 cups fresh spinach, chopped
1 cup low-fat shredded mozzarella cheese
1 cup gluten free breadcrumbs
½ cup fresh cilantro, for garnish

1 – Tomato Sauce
2 – In a food processor, combine cherry tomatoes, green chilies, onion, red pepper, garlic cloves, flaxseed, if desired, lime juice and cilantro. Blend mixture until a chunky sauce forms.
4 – Move top shelf to under the broiler. Heat oven to broil. Line baking sheet with foil. Place poblano peppers on baking sheet. Cook under high heat until peppers are blackened. Watch carefully. Once one side is burned, turn it over so other side can cook. All side of pepper should be evenly blackened. Place in large bowl and cover bowl tightly with plastic. Reduce oven temperature to 375°F.
6 – In large Dutch oven or heavy bottomed deep skillet on medium heat, add extra virgin olive oil and ground turkey, breaking it apart with wooden spoon. Add oregano, pepper, garlic powder, cumin, kosher salt and cayenne. Continue to break apart turkey so it is evenly coated with spices. Cook turkey to well-done 14 to 16 minutes or until 165°F as measured by a meat thermometer. Add spinach to turkey mixture. Stir well. Cook 1 to 2 minutes or until spinach is wilted. Add 1 cup tomato sauce to the mixture. Set aside.
8 – Spray 9 x 13-inch baking dish with olive oil spray.Carefully peel skins off the reserved poblanos. It is ok if a little of the charred skin remains, as it will add flavor, but try to get as much skin off as possible. Carefully slice the tops off the peppers and remove seeds. Be delicate in this process so as to ensure that you can keep the shape of the chile intact.Carefully stuff each pepper with a few spoonfuls of turkey and tomato sauce mixture. Lay stuffed peppers side-by-side in baking dish.
10 – Spoon remaining tomato sauce evenly over peppers and sprinkle top with mozzarella cheese. Spray a large piece of foil with olive oil spray and cover baking dish tightly. Bake peppers 20 minutes. Remove foil and top peppers with breadcrumbs. Leave chiles uncovered and bake 5 minutes or until top is browned. Serve with fresh cilantro, if desired.
* Always cook to an internal temperature of 165°F.


Calories 450
Protein 39g
Carbohydrates 40g
Fiber 13g
Sugars 5g
Fat 16g
Cholesterol 85mg
Sodium 920mg
Saturated Fat 3.5g

“Meatless Monday” Recipe of the Week – Baked Mushroom Parmesan

December 11, 2017 at 6:46 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Baked Mushroom Parmesan. Portabella Mushrooms, Tomato Pasta Sauce, Basil Leaves, Shredded Mozzarella Cheese, and Parmesan Cheese are the main ingredients in this dish. With these meaty Portabella Mushrooms you’ll never miss the “Meat”. It’s from one of my favorite sites, CooksRecipes. Be sure to check the Cooks site out for any recipe you are looking for. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html


Baked Mushroom Parmesan

Recipe Ingredients:
4 large Portabella mushrooms
2 tablespoons olive oil
1 cup tomato pasta sauce – divided use
4 fresh basil leaves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 cup (4 ounces) shredded part skim mozzarella cheese
1/4 cup (1 ounce) freshly grated Parmesan cheese

Cooking Directions:
1 – Heat oven to broil, with top rack about 4-inch from broiler. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9-inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes
2 – Remove mushrooms from baking dish, drain excess liquid.
3 – Reduce oven temperature to 400°F (205°C).
4 – Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and Parmesan.
5 – Bake 5 to 10 minutes, until the cheese begins to brown. Remove and serve.
Makes 4 servings.


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