Jennie – O Turkey Recipe of the Week – Asian Noodle Turkey Salad

March 23, 2018 at 5:02 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 – Asian Noodle Turkey Salad. Asian Salad with a kick made using JENNIE-O® Savory Roast Turkey Breast Tenderloin. You can find this recipe at Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018!   https://www.jennieo.com/

Asian Noodle Turkey Salad
Chock full of crispy veggies, this lean twist on a classic Asian recipe makes for a memorable dinner that’s also less than 500 calories per serving. Made with snow peas, garlic and fresh ginger.

INGREDIENTS
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
¼ cup plus 2½ tablespoons low-sodium soy sauce, divided
2 teaspoons finely chopped garlic
2 tablespoons peanut butter
3 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons dark sesame oil
½ teaspoon finely grated ginger
½ teaspoon crushed red pepper flakes
8 ounces vermicelli or thin spaghetti, broken in half
½ cup julienne-cut carrots
1 red bell pepper, cut into short, thin strips
1½ cups fresh snow pea pods, cut lengthwise into thin strips
½ cup chopped and roasted peanuts
½ cup diagonally sliced green onions

DIRECTIONS
1) Cut tenderloins into strips and place in plastic bag. Add 2½ tablespoons soy sauce and garlic; close bag securely, turning to coat. Refrigerate 30 minutes or up to 4 hours. Prepare grill.
2) In large bowl, whisk together peanut butter and vegetable oil. Whisk in remaining ¼ cup soy sauce, vinegar, sesame oil, ginger and red pepper flakes. Cook vermicelli according to package directions.
3) Combine carrots and bell pepper in microwave safe dish. Cover and cook on HIGH (100%) 1 minute. Add snow peas; cover and continue cooking 1 minute or until crisp-tender.
4) Drain tenderloins. Grill tenderloins as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Transfer to carving board; cut each tenderloin lengthwise in half and then cut crosswise into ¼-inch thick slices. Add turkey to noodle mixture. Add peanuts and green onion to noodle mixture and toss.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 450
Protein 32g
Carbohydrates 39g
Fiber 4g
Sugars 5g
Fat 19g
Cholesterol 50mg
Sodium 980mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/114-asian-noodle-turkey-salad

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Diabetic Dish of the Week – Grilled Asian Steak Salad

March 13, 2018 at 5:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Grilled Asian Steak Salad. This recipe uses Flank Steak and Splenda® Granular replaces the Sugar used in the Asian-style dressing. The recipe comes from one of my favorite recipe websites, the CooksRecipes (https://www.cooksrecipes.com/index.html) The Cooks site a huge selection of recipes to please all tastes. Enjoy and Eat Healthy in 2018!

Grilled Asian Steak Salad
Grilled beef steak, assorted veggies and salad greens are tossed with a flavorful Asian-style dressing.

Recipe Ingredients:
Dressing:
1/8 cup soy sauce, lite
1/2 teaspoon ginger, minced
2 teaspoons garlic, minced
1 tablespoon Splenda® Granular
1/8 cup lemon juice, fresh
2 teaspoons sesame oil
2 teaspoons white wine vinegar
1 teaspoon olive oil, extra virgin
1/4 teaspoon crushed red pepper
1/4 teaspoon Tabasco® Sauce*

Salad:
7 cups romaine lettuce, chopped, rinsed
3/4 cup snow peas, cut in thirds
1/2 red pepper, medium, sliced thin
1/2 yellow pepper, medium, sliced thin
1 1/2 cup grape tomatoes, halved
1 1/2 cup baby carrots, sliced
8 ounce flank steak, trimmed, grilled and chilled

Cooking Directions:
For Dressing: Whisk together ingredients. Set dressing aside.
For Salad: Toss salad ingredients in large bowl. Slice grilled flank steak and add to salad.
Pour dressing over salad and toss. Serve cold.
Makes 6 servings.

Nutrients Per Serving: Serving Size 8-ounces Calories 160, Carbohydrates 11 g, Protein 15 g, Dietary Fiber 3 g, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 250 mg.
https://www.cooksrecipes.com/diabetic/grilled_asian_steak_salad_recipe.html

Kitchen Hint of the Day!

February 5, 2018 at 7:29 AM | Posted in Kitchen Hints | Leave a comment
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Put some gravy on it……..

When making your own gravy add a few teaspoons of soy sauce. This gives it great color and and added flavor.

Turkey and Vegetable Stir Fry

January 26, 2018 at 5:57 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second Jennie – O Turkey recipe I’m passing alonga recipe for Turkey and Vegetable Stir Fry. Made using JENNIE-O® Extra Lean Turkey Breast Cutlets along with carrots, pea pods and fresh grated ginger. Stir Fry made healthier by Jennie – O! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Turkey and Vegetable Stir Fry
Crunchy carrots, pea pods and fresh grated ginger join turkey breast cutlets and toasted sesame seeds in this low fat, carb conscious recipe. Under 300 calories per serving!

INGREDIENTS
½ (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
1 tablespoon olive or vegetable oil
½ teaspoon minced garlic
½ teaspoon grated ginger
1 small red onion, cut into wedges
1 medium carrot, sliced diagonally
2 tablespoons chicken broth
1 cup sugar snap peas or pea pods
1 tablespoon HOUSE OF TSANG® less sodium soy sauce
1 tablespoon toasted sesame seeds
carrot and green onion curls, if desired

DIRECTIONS
1) Cook cutlets as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. In skillet, over medium-high heat, heat oil. Add garlic and ginger; stir-fry 1 minute or until fragrant. Add red onion and sliced carrot; stir-fry 1 minute. Stir in chicken broth and cover skillet; steam 2 minutes.
2) Add sugar snap peas and soy sauce. Stir-fry 2 minutes or until vegetables are crisp-tender. Sprinkle with toasted sesame seeds. Serve turkey cutlets with stir-fried vegetables. Garnish with carrot and green onion curls, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 250
Protein 32g
Carbohydrates 12g
Fiber 3g
Sugars 5g
Fat 8g
Cholesterol 55mg
Sodium 430mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/201-turkey-and-vegetable-stir-fry

It’s Nuts I tell you………RECIPE FOR CHICKEN WITH CASHEWS

October 26, 2017 at 5:10 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its a RECIPE FOR CHICKEN WITH CASHEWS. Chicken and Cashews are just a good pairing! Add Mushrooms, Soy sauce, Chinese Noodles and you have the makings of one delicious dish! The recipe is just one of many you can find at the Nuts site (https://nuts.com/). You can even purchase the Cashews used to make the dish online. Besides the Cashews you choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Find these and more all at the Nuts site. Now on the recipe for Chicken with Cashews and a link to purchase the Cashews. Enjoy and Eat Healthy!

 

CHICKEN WITH CASHEWS
Recipe Ingredients:
1 pound chicken breast, boned and sliced thin
2 tbsp soy sauce
1 tbsp corn starch
4 tbsp sesame oil
1/2 tsp salt
1 small chopped onion
1/2 pound mushroom, trimmed and sliced
1 small cabbage head
1 tsp sugar
2 cups Roasted Cashews
1 tsp cornstarch
1/4 cup soy sauce
3 ounces Chinese noodles

Cooking Directions:
1. – Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft.

2. – Remove from pan.

3. – Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving. Makes 4 to 6 servings.
https://nuts.com/recipes/chicken-with-cashews.html

 

Roasted Cashews (Unsalted)
Our unsalted roasted cashews are jumbo in size and packed with nutrients. We roasted our gorgeous cashews at the peak of their freshness to lock in that ultimate sweet flavor that everyone loves.
https://nuts.com/nuts/cashews/roasted-no-salt.html

 

 


Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

Diabetic Dish of the Week – Ginger Grilled Tenderloin

June 27, 2017 at 5:17 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is a Ginger Grilled Tenderloin. The always delicious Pork tenderloin with a Oriental-Inspired Marinade. Only 140 calories per serving! It’s from the Diabetic Gourmet Magazine website. Check out the site for a great selection of Diabetic Friendly recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Ginger Grilled Tenderloin

Fresh ginger always wakes up tired palates. This Oriental-inspired marinade gives pork tenderloin a new attitude on the grill, and makes this dish perfect for an after-work dinner party or for family supper.

Ingredients

2 pork tenderloin, (about 1 1/2 pounds total)
2 cups chicken broth
4 tablespoons ginger, grated
2 tablespoons soy sauce
2 tablespoons sesame oil
2 cloves garlic, minced
Directions

1 – Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
2 – Remove tenderloins from marinade; discarding marinade. Grill tenderloins over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 160 degrees F. Slice to serve.

Nutritional Information (Per Serving)
Calories: 141
Protein: 25g
Sodium: 220 mg
Cholesterol: 75 mg
Fat: 6g
Saturated Fat: 2g
Dietary Fiber: 0g
Carbohydrates: 0 g

http://diabeticgourmet.com/recipes/html/864.shtml

Hot Thai Stir-Fry

June 16, 2017 at 5:23 AM | Posted in CooksRecipes | Leave a comment
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From the CooksRecipes website it’s a Hot Thai Stir-Fry. Made with cubed pork, ginger, and a host of spices and served with rice. At the CooksRecipes website you’ll find a huge selection of recipes to satisfy all tastes and cuisines! Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Hot Thai Stir-Fry

Adjust the heat of this dish to fit your family’s taste. Serve over rice.

Recipe Ingredients:

2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon finely chopped fresh ginger*
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground mild chili powder
1 tablespoon soy sauce
1 1/2 pounds pork loin, cubed
2 tablespoons white vinegar
1 tablespoon curry powder
1 cup chopped carrot
1 cup chopped cauliflower
1 cup chopped broccoli
Hot cooked rice

Cooking Directions:

1 – Blend oil, garlic powder, ginger, cardamom, chili powder and soy sauce in large skillet. Add pork; stir-fry pork over medium-high heat 3 minutes.
2 – Add vegetables, vinegar and curry. Reduce heat; simmer, stirring occasionally, until vegetables are tender. Serve over rice.
Makes 6 servings.

*If fresh ginger is not available, substitute 1/4 teaspoon ground ginger.

Nutritional Information Per Serving (1/6 of recipe): Calories 320 calories Protein 25 grams Fat 11 grams Sodium 220 milligrams Cholesterol 55 milligrams Saturated Fat 3 grams Carbohydrates 28 grams Fiber 2 grams

http://www.cooksrecipes.com/pork/hot_thai_stir-fry_recipe.html

Asian Grilled Pork Tenderloin with Pineapple

June 10, 2017 at 5:14 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Passing along a recipe for a Asian Grilled Pork Tenderloin with Pineapple. It’s from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet website you’ll find a large selection of Diabetic Friendly recipes along with Diabetes Management tips, Diabetic News and more! Check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Asian Grilled Pork Tenderloin with Pineapple
Ingredients

2 (12-16 oz.) each pork tenderloins
1 (6-oz) can pineapple juice
3 tablespoons soy sauce
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1-1/2 teaspoons coarse salt (kosher)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 cups fresh pineapple, peeled cubed (1-inch pieces)
6-8 wooden or metal skewers

Directions

1 – Place pork tenderloins in resealable plastic bag; set aside.
2 – In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
3 – Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F.
4 – Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes.
5 – To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

 

Nutritional Information (Per Serving)
Calories: 180
Protein: 26g
Sodium: 577 mg
Cholesterol: 77 mg
Fat: 4g
Dietary Fiber: 1g
Carbohydrates: 9g
http://diabeticgourmet.com/recipes/html/861.shtml

Grilled Tuna Steaks with Cilantro and Basil

May 19, 2017 at 5:31 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s another delicious recipe for your grill, Grilled Tuna Steaks with Cilantro and Basil. It’s from the Diabetic Gourmet Magazine website. If you’re looking for delicious and Diabetic Friendly recipes you have to check the Diabetic Gourmet site out! Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Grilled Tuna Steaks with Cilantro and Basil
Tuna is a very lean fish and will dry out if overcooked! Cook to an internal temperature of 145F. Serving size: 4-1/2 oz (130 g) tuna and 2 Tbsp (30 mL) cilantro mixture.

Yield: 6 servings
Ingredients

3 Tbsp light soy sauce (45 mL)
3 Tbsp canola oil (45 mL)
1/4 tsp dried pepper flakes (1 mL)
6 tuna steaks (6 oz/170 g each), rinsed and pat dry
canola oil cooking spray
1/2 cup chopped fresh cilantro leaves (125 mL)
1/4 cup chopped fresh basil leaves (60 mL)
2 Tbsp fresh lime juice (30 mL)
1 Tbsp white vinegar (15 mL)
1/2 tsp minced garlic (2 mL)
Directions

1 – In small bowl, whisk together soy sauce, canola oil and pepper flakes. Place tuna steaks and 2 Tbsp (30 mL) of soy sauce mixture in a large, resealable plastic bag. Turn bag several times to coat tuna steaks. Refrigerate no longer than 30 minutes.
2 – Preheat grill. Coated with cooking spray over high heat. Meanwhile, in another small bowl, combine cilantro, basil, lime juice, vinegar and garlic.
3 – Remove tuna from bag, discarding any leftover marinade, and grill tuna for 1 1/2 minutes on each side or until very pink in center (internal temperature of 145F/65C). Do not overcook tuna or it will become tough. Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture.

 
Nutritional Information (Per Serving)
Calories: 200
Protein: 27g
Sodium: 240 mg
Cholesterol: 45 mg
Fat: 10g
Dietary Fiber: 0g
Carbohydrates: 1g
http://diabeticgourmet.com/recipes/html/1177.shtml

Jennie – O Turkey Recipe of the Week – Roasted Turkey and Cauliflower Rice Salad

March 3, 2017 at 5:56 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Roasted Turkey and Cauliflower Rice Salad. Made with rthe always delicious JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins. The kicker to this recipe is you’ll be replacing the Rice with Cauliflower, so a healthy recipe just got healthier! You can find this recipe at the Jennie – O website which has a huge selection of delicious and healthy recipes. Make The Switch! Enjoy and Eat Healthy. https://www.jennieo.com/

 

 

Roasted Turkey and Cauliflower Rice Salad

If you love the rice salad trend you’ll love this guilt-free version, which replaces rice with finely chopped cauliflower. Topped with a flavorful Ginger-Soy stir fry, your taste buds won’t notice the switch, but your waistline just might!

INGREDIENTS

8 ounces JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloinsroasted-turkey-and-cauliflower-rice-salad
1 medium head cauliflower, cut into 1½-inch pieces
1 tablespoon canola oil
1 (2-inch) piece ginger, thinly sliced
2 cloves garlic, sliced
4 green onions, chopped
1 red bell pepper, chopped
1 cup thinly sliced purple cabbage
2 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard

garnish: chopped toasted almonds, cilantro leaves

 
DIRECTIONS

1) Cook turkey tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice and set aside.
2) In food processor, process cauliflower until finely chopped.
3) Heat oil in large skillet over medium-high heat. Cook cauliflower 3 minutes or until lightly browned. Stir in ginger, garlic, green onions and bell pepper and cook 2 minutes. Add cabbage and toss until lightly wilted.
4) In small bowl, whisk together soy sauce, olive oil, honey and mustard. Drizzle desired amount of dressing over salad. Garnish with almonds and cilantro leaves, if desired.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVINGJennie O Make the Switch
Calories 160
Protein 12g
Carbohydrates 12g
Fiber 3g
Sugars 5g
Fat 8g
Cholesterol 15mg
Sodium 250mg
Saturated Fat 1g
https://www.jennieo.com/recipes/1102-roasted-turkey-and-cauliflower-rice-salad

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