Almond Turkey Cups
January 25, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 CommentsTags: Almond Turkey Cups, Almonds, Baking, Cooking, Food, recipes, Red Bell Pepper, Soy sauce, Sweet and sour sauce, Switch, Wonton Wrappers
For a second Jennie – O Recipe here’s a recipe for Almond Turkey Cups. Made using Almond Turkey Cups along with Red Bell Pepper, Sweet and Sour Sauce, Almonds, Soy Sauce, and Wonton Wrappers. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Almond Turkey Cups
Almonds, veggies and lean turkey…oh my! Chock full of delectable Asian flavors, these crispy cups of joy make a great brunch at under 300 calories per serving. Done in under 30 minutes!
INGREDIENTS
1 tablespoon vegetable oil
½ cup chopped red bell pepper
½ cup chopped green onion
2 cups cubed JENNIE-O® Oven Roasted Turkey Breast
½ cup sweet-and-sour sauce
½ cup chopped almonds
2 tablespoons soy sauce
12 wonton wrappers
DIRECTIONS
Heat oven to 400°F.
1) In small skillet, heat oil over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisply-tender.
2) In medium bowl, combine vegetables, turkey, sweet-and-sour sauce, almonds and soy sauce; mix well.
3) Place wonton wrappers in muffin cups. Fill each with about ¼ cup turkey mixture. Bake 15 to 18 minutes or until wonton edges are crisp and filling is hot.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 170
Protein 12g
Carbohydrates 23g
Fiber 1g
Sugars 5g
Fat 4g
Cholesterol 20mg
Sodium 740mg
Saturated Fat0g
https://www.jennieo.com/recipes/273-almond-turkey-cups
Diabetic Dish of the Week – Low-Fat Egg Drop Soup
January 15, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: Chicken Broth, Chopped Green Onions., Cooking, Diabetes Self Management, Diabetic Dish of the Week, Egg Substitute, Food, Low-Fat Egg Drop Soup, recipes, Soy sauce
This week’s Diabetic Dish of the Week is a recipe for Low-Fat Egg Drop Soup. Made using Low-Sodium Fat-Free Chicken Broth, Lite (low-sodium) Soy Sauce, Egg Substitute, and Chopped Green Onions. Good for the body and good for the soul! The recipe comes from the Diabetes Self Management website. At the Diabetes Management site you’ll find a fantastic selection of Diabetes Friendly Recipes along with Diabetes Management Tips, Exercise Tips, Diabetic News and more! Check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Low-Fat Egg Drop Soup
Preparation time: 2 minutes. Cooking time: 5 minutes.
Ingredients
1 can (14 ounces) low-sodium, fat-free chicken broth
1/2 teaspoon lite (low-sodium) soy sauce
1/4 cup liquid egg substitute
2 tablespoons chopped green onions
Directions
Bring chicken broth to a rolling boil over medium-high heat in a small saucepan. Add soy sauce. Slowly pour the liquid egg substitute (a measuring cup with a spout works well) into the boiling liquid. Ribbons of egg will form naturally if the broth is at a high boil and will cook instantly. Remove from heat. Divide the liquid into four small Asian-style soup cups or small bowls. Top each bowl with an equal portion of chopped green onions.
Yield: 4 servings. Serving size: about 3 ounces.
Nutrition Facts Per Serving:
Calories: 21 calories, Carbohydrates: 0 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 280 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/low-fat-egg-drop-soup/
Diabetic Dish of the Week – HOLIDAY APPETIZER MEATBALLS
November 20, 2018 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Appetizers, Baking, Black pepper, Cooking, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Ground Lean Pork, HOLIDAY APPETIZER MEATBALLS, Meatballs, recipes, Soy sauce
This week’s Diabetic Dish of the Week is – HOLIDAY APPETIZER MEATBALLS. Easily made and ready for your freezer. Made using Lean Ground Pork. Serve with choice of dipping sauces; Toasted Onion Dip, Ginger-Orange Dip, and Barbecue-Cranberry Dip. 200 calories and 1 carb per serving (7 meatballs). The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes for all occasions. Enjoy and Eat Healthy through the Holidays! https://diabeticgourmet.com/
HOLIDAY APPETIZER MEATBALLS
These meatballs are convenient to have on hand, in the freezer. Serve for snacks with dipping sauces. They’re great for making grinder sandwiches, too. Serve one or more of these dips with the meatballs: Toasted Onion Dip, Ginger-Orange Dip and Barbecue-Cranberry Dip.
Yield: Yield: 7 dozen meatballs.
Serving size: 7 meatballs.
Ingredients
2 pounds lean ground pork
1 cup ice water
1/4 cup soy sauce
1/4 teaspoon freshly ground black pepper
Directions
1 – Heat oven to 375 degrees F.
2 – With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl.
3 – Shape into 3/4-inch balls (mixture will be fairly soft and balls will not be perfect).
4 – Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan.
5 – Bake for 20-30 minutes.
6 – Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings or choose from the suggestions below.
7 – Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.
Nutrition information Per Serving:
Calories: 200
Protein: 13 g
Fat: 16 g
Sodium: 390 mg
Cholesterol: 55 mg
Carbohydrates: 1 g
https://diabeticgourmet.com/articles/meatball-appetizer-recipes-that-are-low-carb-and-diabetic-friendly/
Diabetic Dish of the Week – LIME PORK TENDERLOIN
July 10, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Blackstrap Molasses, Chili powder, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, lime, LIME PORK TENDERLOIN, Pork, recipes, Soy sauce
This week’s Diabetic Dish of the Week is – LIME PORK TENDERLOIN. Delicious and tender Pork Tenderloin with a hint of Lime. Along with the Lime you’ll be adding; Blackstrap Molasses, Soy Sauce, and Chili Powder. Add some fresh Vegetables and perhaps a Rice Dish or Potato Dish and you are set to go! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/
LIME PORK TENDERLOIN
Ingredients
4 large cloves garlic, minced
3 Tbsp. fresh lime juice
2 Tbsp. extra virgin olive oil, divided
1 tsp. unsulphured blackstrap molasses
1 tsp. low-sodium soy sauce
1/2 tsp. chili powder, or to taste
Salt and freshly ground pepper, to taste
1-1/2 lb. pork tenderloin
1 small red apple, optional for garnish
Directions
1 – Preheat oven to 375 degrees.
In large mixing bowl combine garlic, lime juice, 1 tablespoon oil, molasses, soy sauce, chili powder, salt and pepper. Place tenderloin in bowl, turning to completely coat with marinade.
2 – Heat large ovenproof pan or cast iron skillet over high heat. Add remaining oil. When oil is hot, use tongs to place meat in skillet, being careful to avoid splatter. Turn tenderloin every 2-3 minutes for even searing to seal in juices.
3 – Remove pan from burner. Pour remaining marinade over meat and brush to coat well. Add 3 tablespoons water to bottom of skillet, not on tenderloin.
4 – Place pan in oven. Cook approximately 30 minutes or until a meat thermometer inserted into center reads 145 degrees. Remove skillet from oven and allow tenderloin to rest for 5 minutes before slicing.
5 – For garnish, if using, cut apple in thin slices.
6 – Cut tenderloin diagonally in 1/4-1/2 inch slices. Arrange slices on plate, garnish with apple slices, and drizzle with remaining juice from pan.
Recipe Yield: Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 185
Fat: 8 grams
Saturated Fat: 2 grams
Sodium: 90 milligrams
Protein: 24 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/lime-pork-tenderloin
Jennie – O Turkey Recipe of the Week – Teriyaki Turkey with Brown Rice
June 29, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Broccoli Florets, Brown Rice, Cooking, Food, Jennie - O Turkey Recipe of the Week, JENNIE-O Lean Ground Turkey, recipes, Red Bell Peppers, Soy sauce, Switch, Teriyaki Sauce, Teriyaki Turkey with Brown Rice
This week’s Jennie – O Turkey Recipe of the Week is a – Teriyaki Turkey with Brown Rice. Made using JENNIE-O® Lean Ground Turkey along with Green Onions, Carrots, Red Bell Peppers, Broccoli Florets, Soy Sauce, Teriyaki Sauce, Brown Rice, and more! Teriyaki just made healthier! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/
Teriyaki Turkey with Brown Rice
Trade out the take-out! This Teriyaki Turkey with Brown Rice is an Asian inspired dish that will take your taste buds for a delicious ride.
INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon olive oil
¾ cup chopped green onions
2 garlic cloves, minced
1 tablespoon grated ginger
½ cup shredded carrots
½ red bell pepper, sliced
2 cups broccoli florets
¼ cup plus 1 tablespoon Teriyaki Sauce
1 tablespoon Low-Sodium Soy Sauce
3 cups cooked brown rice
DIRECTIONS
1) Cook ground turkey in olive oil as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add to the cooked turkey, green onions, garlic, ginger and cook 3 minutes. Stir in carrots, peppers, broccoli, teriyaki and soy sauce. Cook until broccoli is crisp tender. Serve over brown rice.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 180
Protein 16g
Carbohydrates 10g
Fiber 2g
Sugars 3g
Fat 8g
Cholesterol 55mg
Sodium 440mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1232-teriyaki-turkey-with-brown-rice
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 commentTags: Asian Noodle Turkey Salad, Cooking, Food, Jennie - O Turkey Recipe of the Week, Jennie-O, JENNIE-O® Savory Roast Turkey Breast Tenderloin, Peanut butter, recipes, Soy sauce, Switch
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
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 commentTags: Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, dressing, Flank Steak, Food, Grilled Asian Steak Salad, Grilling, recipes, Soy sauce, Splenda Sweetner
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 commentTags: Baking, Cooking, Cooking Tips, Food, Gravy, Grilling, Kitchen Hints, recipes, Soy sauce
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 commentTags: carrots, Cooking, Food, Ginger, Jennie - O Extra Lean Turkey Breast Cutlets, Pea Pods, recipes, Soy sauce, Spices, Switch, Turkey and Vegetable Stir Fry
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 commentTags: Cashews, Chicken, CHICKEN WITH CASHEWS, Cooking, Food, Mushrooms, Nuts, NUTS COM, recipes, Soy sauce
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/
Petitchef
Foodista
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