“Meatless Monday” Recipe of the Week – Arroz con Huevos

August 24, 2020 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 Arroz con Huevos. To make the Dish you’ll be needing Water, Rice, Onion, Garlic, Salt, Green Pepper, Taco Sauce, Tomato, Eggs, and Shredded Cheddar Cheese. Perfect for Breakfast or Brunch. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Arroz con Huevos

This hearty and satisfying dish, Mexican-style rice topped with poached eggs and garnished with shredded cheddar cheese, can be served anytime of the day.

Recipe Ingredients:
1 cup water
1/2 cup uncooked rice
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup chopped green pepper
2 tablespoons bottled taco sauce or salsa
1/2 cup chopped tomato
4 large eggs
1/4 cup shredded cheddar cheese

Cooking Directions:

1 – In medium saucepan stir together water, rice, onion, garlic and salt, if desired. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering. About 10 minutes before rice is done (check rice package for total cooking time needed), stir in green pepper and taco sauce. Re-cover and cook until rice is tender, about 10 minutes longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
2 – In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
3 – To serve, spoon 1/4 of the reserved rice mixture onto each of 4 plates. Top each with 1 of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.

Makes 4 servings.
https://www.cooksrecipes.com/mless/arroz_con_huevos_recipe.html

Egg and Turkey Bacon Enchiladas

July 31, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Delicious and Healthy Breakfast Recipe to pass along, Egg and Turkey Bacon Enchiladas. To make this recipe you’ll be needing Jennie – O Turkey Bacon, Egg Substitute, Milk, Garlic Powder, Onion Powder, Ground Cumin, Red Enchilada Sauce, Flour Tortillas, Mexican Cheese Blend, Sour Cream, Taco Sauce, and Cilantro. A Healthy and Delicious way to start the day with Jennie – O! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Egg and Turkey Bacon Enchiladas
Sure, breakfast burritos are amazing, but have you had Egg & Turkey Bacon Enchiladas? You’re in for a treat: Turkey bacon, egg and cheese burritos baked in a tangy red sauce. Under 300 calories per serving!

Ingredients
12 – slices JENNIE-O® Turkey Bacon

2 ½ – cups egg substitute or 10 eggs

½ – cup milk

¼ – teaspoon garlic powder

½ – teaspoon onion powder

½ – teaspoon ground cumin

1 – (10-ounce) cans red enchilada sauce

10 – flour tortillas

1 ½ – cups Mexican cheese blend

sour cream, taco sauce, cilantro or onion, if desired

DIRECTIONS
1) Heat oven to 350°F.

2) Spray 13 x 9-inch baking pan with cooking spray, set aside.

3) Preheat a nonstick skillet or electric griddle over medium heat (375°F.). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently.

4) Remove from skillet; crumble and set aside. In mixing bowl whisk eggs, milk, garlic powder, onion powder and cumin; whisk until well blended. Pour in skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Cook 5 to 7 minutes or until eggs are thickened throughout but still moist.

5) Pour ½ can of enchilada sauce on bottom of baking dish. Fill each tortilla with about ⅓ cup of eggs, 2 tablespoons cheese and 1 tablespoon crumbled bacon. Roll up and place seam side down in baking dish. Pour remaining enchilada sauce over tortillas. Top with remaining cheese and bacon.

6) Bake 20 minutes or until hot and bubbly. Top with sour cream, taco sauce, cilantro or sliced onion, if desired.

NUTRITION
Calories 230
Protein 13g
Carbohydrates 29g
Fiber 3g
Sugars 2g
Fat 7g
Cholesterol 15mg
Sodium 900mg
Saturated Fat 2g
https://www.jennieo.com/recipes/egg-turkey-bacon-enchiladas/

“Meatless Monday” Recipe of the Week – Arroz con Huevos

August 8, 2016 at 5:06 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Arroz con Huevos. Mexican-style rice topped with poached eggs, I’m sold! There are countless versions of this across the web. I went with the healthiest version that I found from the CooksRecipes website! I love the Cooks site, it has a fantastic selection of recipes for all tastes and cuisines, check it out soon! http://www.cooksrecipes.com/index.html

 

 

Arroz con Huevos

This hearty and satisfying dish, Mexican-style rice topped with poached eggs and garnished with shredded cheddar cheese, can be served anytime of the day.

Recipe Ingredients:

1 cup water
1/2 cup uncooked rice Cooksrecipes 2
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup chopped green pepper
2 tablespoons bottled taco sauce or salsa
1/2 cup chopped tomato
4 large eggs
1/4 cup shredded cheddar cheese

Cooking Directions:

1 – In medium saucepan stir together water, rice, onion, garlic and salt, if desired. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering. About 10 minutes before rice is done (check rice package for total cooking time needed), stir in green pepper and taco sauce. Re-cover and cook until rice is tender, about 10 minutes longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
2 – In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
3 – To serve, spoon 1/4 of the reserved rice mixture onto each of 4 plates. Top each with 1 of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.
Makes 4 servings.

http://www.cooksrecipes.com/mless/arroz_con_huevos_recipe.html

Jennie – O Turkey Recipe of the Week – Spicy Grilled Turkey

September 19, 2014 at 5:22 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 Spicy Grilled Turkey! Why not spice up those healthy recipes, you can with this recipe. You’ll be using JENNIE-O® Turkey Breast Cutlets and 4 jalapeño peppers, sliced, as two of your ingredients. You just know this is going to great! You can find this recipe and many others at the Jennie – O Turkey website. http://www.jennieo.com/

 

 

Spicy Grilled TurkeyJennie - O Spicy Grilled Turkey
Ingredients
1 (1.10-pound) package JENNIE-O® Turkey Breast Cutlets
4 jalapeño peppers, sliced
CREAMY TACO SAUCE
1 (8-ounce) package low-fat cream cheese
1½ teaspoons taco seasoning
2 tablespoons lime juice
1 (16-ounce) can refried beans, warmed

 
Directions
Prepare grill for medium-high heat. Cook turkey cutlets on greased grill 2 to 3 minutes on each side. Always cook until well done, 165°F as measured by a meat thermometer. Cook jalapeño slices 2 minutes each side or until softened and grill marks appear.

To make creamy taco sauce, in medium skillet over medium heat, melt cheese. Add seasoning and lime juice. Stir until sauce is smooth and hot.

Serve turkey drizzled with sauce. Sprinkle jalapeños over sauce. Serve beans on side.

 
Nutritional Information
Calories 130 Fat 2g
Protein 10g Cholesterol 5mg
Carbohydrates 17g Sodium 610mg
Fiber 4g Saturated Fat 0.5g
Sugars 3g

 
http://www.jennieo.com/recipes/806-Spicy-Grilled-Turkey

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