Mexi-Meatball Kabobs

August 15, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I’m also passing along a Meatball Appetizer, Mexi-Meatball Kabobs. Something a little different for all the Meatball lovers out there! These are made using Lean Ground Beef, Quick Oats, NESTLÉ® CARNATION® Evaporated Milk, Eggs, Ketchup, Taco Seasoning Mix, Black Pepper, Bell Peppers, Salsa, and Sour Cream. This recipe also comes 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 your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Mexi-Meatball Kabobs
With a blend of Tex-Mex seasonings, these fun mini-sized meatballs on skewers are perfect for party-goers of all ages…and are sure to hit the spot for those craving that South-of-the-Border flavor.

Recipe Ingredients:
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
1/2 cup ketchup
2 (1.25-ounce) packets taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 (4-inch) wooden skewers
Salsa and sour cream (optional)

Cooking Directions:
1 – Preheat oven to 350ºF (175ºC). Foil-line 3 baking sheets and spray with nonstick cooking spray.
2 – Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
3 – Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
4 – Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Makes 60 appetizer servings.

Tips:

* Meatballs can be made and baked ahead of time, refrigerated for up to 3 days or frozen up to 3 months and heated prior to serving.
* Meatballs can also be served individually with toothpicks and dipping bowls of salsas.
Nutritional Information Per Serving (1/30 of recipe or 2 kabobs): Calories: 110 Calories from Fat: 30 Total Fat: 3.5 g Saturated Fat: 1.5 g Cholesterol: 40 mg Sodium: 260 mg Carbohydrates: 8 g Dietary Fiber: 1 g Sugars: 3 g Protein: 11 g
https://www.cooksrecipes.com/appetizer/mexi-meatball_kabobs_recipe.html

Jennie – O Turkey Recipe of the Week – Chipotle Turkey Tacos

March 20, 2020 at 6:02 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 – Chipotle Turkey Tacos. Made using Jennie-O Lean Ground Turkey, Chipotle Pepper in Adobo Sauce, Fat Free Sour Cream, Taco Seasoning Mix, and Water. Also included is a recipe for the Pico de Gallo. 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/.

Chipotle Turkey Tacos
If you haven’t had turkey tacos with fresh, homemade pico de gallo, do yourself a favor tonight and whip up this quick and simple Mexican recipe. Kid-friendly and under 300 calories per serving!

INGREDIENTS
½ cup fat-free sour cream
1 chipotle pepper in adobo sauce
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 (1.25-ounce) taco seasoning mix
½ cup water

PICO DE GALLO
1 cup chopped plum tomatoes
¼ cup chopped white onion
3 tablespoons chopped fresh cilantro leaves
1 jalapeno, diced
2 tablespoons lime juice
salt and freshly ground pepper, if desired
12 soft taco-size tortillas
1 cup shredded lettuce
1 cup shredded Cheddar jack cheese

DIRECTIONS
1) In blender or food processor, combine sour cream and chipotle pepper in adobo sauce. Blend until combined. Set aside.
2) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add taco seasoning mix and water. Cook until water is evaporated, stirring occasionally.
3) To make the pico de gallo, combine tomatoes, onion, cilantro, jalapeno, lime juice, salt and freshly ground pepper, if desired.
4) Spread each taco shell with sour cream mixture. Fill tacos with lettuce, turkey, pico de gallo and cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 11g
Carbohydrates 12g
Fiber 1g
Sugars 1g
Fat 8g
Cholesterol 35mg
Sodium 650mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/795-chipotle-turkey-tacos

Diabetic Dish of the Week – MEXICAN MEATBALL KABOBS

January 23, 2018 at 6:20 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – MEXICAN MEATBALL KABOBS. Ground Beef, Bell Peppers, and seasoning go in to make this week’s recipe. It’s from one of my favorite recipe websites the Diabetic Gourmet Magazine website. At the site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic Management tips, Diabetic News, and more. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

MEXICAN MEATBALL KABOBS

Ingredients

Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions

1 – Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
2 – Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
3 – Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
4 – Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.

Recipe Yield: Yield Makes 30 servings, 2 skewers each

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 1.5 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 260 milligrams
Cholesterol: 40 milligrams
Protein: 11 grams
Carbohydrates: 8 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs

Seven Layer Taco Dip

July 4, 2017 at 5:43 AM | Posted in Food | Leave a comment
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Thank you to one of our neighbors for passing this Seven Layer Taco Dip along. Enjoy and Happy 4th of July!

Seven Layer Taco Dip

Ingredients
1 (1 ounce) package Taco Seasoning Mix
1 (16 ounce) can Refried Beans
1 (8 ounce) package Philadelphia Reduced Fat Cream Cheese, softened
1 (16 ounce) container Daisy Light Sour Cream
1 (16 ounce) jar Salsa
1 large Tomato, chopped
1 Green Bell Pepper, chopped
1 bunch chopped Green Onions
1 small head iceberg Lettuce, shredded
1 (6 ounce) can sliced Black Olives, drained
2 cups Sargento Reduced Fat Shredded Sharp Cheddar cheese

Directions
1-In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2 – Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3 – Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

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