Sunday’s Chicken Dinner Recipe – Chicken and Rice

November 24, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is Chicken and Rice. Some of the ingredients you’ll be needing are Chicken Pieces, Onion, Tomato, Garlic, Long Grain Wild Rice, Frozen Peas, Parmesan Cheese, and more! A Sunday Chicken Dinner Classic for sure! You can find this recipe at the Cooks Recipes website where you’ll find a fantastic selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken and Rice
Chicken and RiceTopped off with grated cotija cheese offers a unique touch to a very popular dish in many Latin American countries.

Recipe Ingredients:
3 pounds chicken pieces, skin removed
Salt and ground black pepper
2 tablespoons vegetable oil – divided use
1 large onion, chopped
1 large tomato, chopped
2 cloves garlic, chopped
1 1/2 cups uncooked long-grain white rice
2 cups water
2 large carrots, sliced
1/2 cup chopped red bell pepper
1/2 cup pimiento-stuffed green olives, cut in half
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 cup loose pack frozen peas
2 tablespoons grated cotija or Parmesan cheese

Cooking Directions:
1 – Sprinkle chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.
2 – Heat remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.
3 – Reduce heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 520 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 2 g Cholesterol: 135 mg Sodium: 570 mg Carbohydrates: 49 g Dietary Fiber: 4 g Sugars: 6 g Protein: 59 g.
https://www.cooksrecipes.com/chicken/chicken_and_rice_recipe.html

Mexican Turkey Potato Skins

November 22, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a second appetizer to pass along to everyone from the Jennie – O Turkey website, Mexican Turkey Potato Skins. This one is made using JENNIE-O® Lean Ground Turkey, Small Baking Potatoes, Black Beans, Frozen Corn Kernels, Tomato, Chopped Cilantro, Shredded Mexican Blend Cheese, HERDEZ® Salsa Casera, Wholly Guacamole Dip, Fat-Free Sour Cream, Green Onions, and Seasonings. It’s only 350 calories and 20 net carbs per serving! Yo can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Mexican Turkey Potato Skins
This weeknight dinner recipe uses potato skins as a tasty and nutritious stand-in for taco shells. Enjoy them filled with ground turkey, veggies and melted cheese. Under 500 calories per serving!

INGREDIENTS
6 small baking potatoes, scrubbed clean and dried
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 garlic clove, minced
1 cup canned black beans, rinsed and drained
1 cup canned or frozen corn kernels
1 large diced tomato
1 teaspoon ground cumin
¼ cup chopped fresh parsley or cilantro
1 tablespoon olive oil
1 cup shredded Mexican blend cheese
1½ cups HERDEZ® Salsa Casera
1 cup Original WHOLLY GUACAMOLE® dip
½ cup fat-free sour cream
¼ cup chopped green onions

DIRECTIONS
1) Pierce each potato with fork a few times and cook in microwave or oven until tender and cooked through. Allow potatoes to cool, then cut in half horizontally. Scoop out inside of each potato (save potato filling for mashed potatoes), leaving about a ¼-inch thick wall.
2) Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add garlic and cook 3 minutes. Add black beans, corn, tomato, cumin and parsley or cilantro; stir to combine. Cover and simmer 5 minutes.
3) Heat oven to 400°F. Place potato skins on foil lined baking sheet and brush interior of each potato with olive oil. Bake potato skins 5 minutes to crisp slightly.
4) Remove potato skins from oven and add ¼ cup of turkey filling to each potato skin. Top with cheese bake 5 minutes or until cheese melts.
5) Top each potato with salsa casera, guacamole, sour cream and green onion.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 26g
Carbohydrates 28g
Fiber 8g
Sugars 2g
Fat 16g
Cholesterol 60mg
Sodium 610mg
Saturated Fat 4g
https://www.jennieo.com/recipes/824-mexican-turkey-potato-skins

One of America’s Favorites – Po’ boy

October 21, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A po’ boy (also po-boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.

Roast beef was New Orleans’ most popular po’boy filler up to the 1970s and fried oyster po’boys are popular enough that they are sometimes called an oyster loaf, but the fillings can be almost anything, according to Sarah Rohan who in her book Gumbo Tales mentions fried shrimp, catfish, crawfish, Louisiana hot sausage, fried chicken, baked ham, duck, and rabbit.

A “dressed” po’ boy has lettuce, tomato, pickles, and mayonnaise. Fried seafood po’ boys are often dressed by default with melted butter and sliced pickle rounds. A Louisiana style hot sauce is optional. Non-seafood po’ boys will also often have Creole mustard.

The New Orleans sloppy roast beef po’ boy is generally served hot with gravy and resembles a Chicago Italian beef sandwich in appearance and method of preparation, although the size, bread, and toppings differ. To make it, a cut of beef (usually chuck or shoulder) is typically simmered in beef stock with seasonings such as garlic, pepper, thyme, and bay for several hours. The beef can be processed into “debris” by cutting it to shreds when done (folklore says that a po’ boy roast is done when it “falls apart with a hard stare”) and simmering the shredded beef in the pot for a longer time to absorb more of the juice and seasoning.

A roast beef po' boy

A roast beef po’ boy

In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans as “oyster loaves”, a term still in use. A sandwich containing both fried shrimp and fried oysters is often called a “peacemaker” or La Médiatrice.

The origin of the name is unknown. A popular local theory claims that “po’ boy”, as specifically referring to a type of sandwich, was coined in a New Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, Louisiana), former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins’ restaurant workers jokingly referred to the strikers as “poor boys”, and soon the sandwiches themselves took on the name. In Louisiana dialect, this is naturally shortened to “po’ boy”.

One New Orleans historian finds the Martin claim suspicious for several reasons, starting with the fact that it wasn’t described by the local press until 40 years after the strike, and that prior to 1969 the story from the Martin brothers themselves was that they had created the po-boy for farmers, dock workers and other “poor boys” who frequented their original location near the French Market. (The Martin brothers did write a letter, reprinted in local newspapers in 1929, promising to feed the streetcar workers, but it referenced “our meal” and made no mention of sandwiches.)

Fried shrimp po' boy at Middendorf's

Fried shrimp po’ boy at Middendorf’s

New Orleans
New Orleans is known for its grand restaurants (see Louisiana Creole cuisine), but more humble fare like the po’ boy is very popular. Po’ boys may be made at home, sold pre-packaged in convenience stores, available at deli counters and most neighborhood restaurants. One of the most basic New Orleans restaurants is the po’ boy shop, and these shops often offer seafood platters, red beans and rice, jambalaya, and other basic Creole dishes.

The two primary sources of po’boy bread are the Leidenheimer Baking Company and Alois J. Binder. There is fierce competition between po’ boy shops, and resident opinions of the best po’ boy shop varies widely.

Each year there is a festival in New Orleans dedicated to the po’ boy, the Oak Street Po’Boy Festival. It is a one-day festival that features live music, arts, and food vendors with multiple types of po’ boys. It is held in mid-November along a commercial strip of Oak Street in the city’s Carrollton neighborhood. The festival gives “best-of” awards, which gives the chefs an incentive to invent some of the most creative po’ boys.

Authentic versions of Louisiana-style po’ boys can be found along the Gulf Coast, from Houston through the Florida Panhandle. The term “po’ boy” has spread further and can be found in the South Atlantic States and in California, where it may instead refer to local variations on the submarine sandwich.

 

Chicago Turkey Dog

October 18, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a second Jennie – O Turkey Recipe using the JENNIE-O® Uncured Turkey Breast Franks. This recipe is a Chicago Turkey Dog. Along with the JENNIE-O® Uncured Turkey Breast Franks you’ll need Poppy Seed Buns, Tomato, Sliced Pickles, Pickle Relish, Yellow Mustard, White Onion, and Celery Salt. So fire up that grill and get these Dogs on! You can find this recipe along with all the other delicious and healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Chicago Turkey Dog
Tastes just like you got them on the streets of Chicago! Uncured turkey breast franks give this classic Chicago hot dog recipe a savory and nutritious flavor. With 260 calories per serving, you can enjoy these grilled turkey dogs all day long!

INGREDIENTS
8 JENNIE-O® Uncured Turkey Breast Franks
8 poppy seed buns, toasted or warmed
1 tomato, sliced
8 sandwich sliced pickles
1 cup sweet pickle relish
½ cup yellow mustard
1 medium white onion, finely chopped
2 teaspoon celery salt

DIRECTIONS
1) Cook turkey franks until heated through.
2) Place turkey franks in buns along with tomato and pickle slices.
3) Top with relish, mustard, onions and celery salt.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 260
Protein 12g
Carbohydrates 31g
Fiber 4g
Sugars 11g
Fat 9g
Cholesterol 40mg
Sodium 880mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1220-chicago-turkey-dog

“Meatless Monday” Recipe of the Week – Sweet and Sour Stir Fry

August 19, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Sweet and Sour Stir Fry. This can be served over Rice or Noodles. To make this dish you’ll need; sliced Carrots, Chinese Pea Pods, Green Pepper, Tomato, Sliced Water Chestnuts, Cucumber, Wish-Bone Sweet ‘n Spicy French or Russian Dressing, Brown Sugar, Soy Sauce, and Sesame Seed for garnish (optional). You can find this recipe at the CooksRecipes website which has a huge selection of Recipes to please everyone! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Sweet and Sour Stir Fry
This sweet and sour vegetable stir-fry is wonderful served over rice or noodles.

Recipe Ingredients:
2 tablespoons vegetable oil
1 cup thinly sliced carrots
1 cup Chinese pea pods
1 small green pepper, cut into chunks
1 tomato, cut into wedges
1 cup sliced water chestnuts
1/2 cup sliced cucumber
3/4 cup Wish-Bone Sweet ‘n Spicy French or Russian Dressing
2 tablespoons brown sugar, firmly packed
2 tablespoons soy sauce
Sesame seed for garnish (optional)

Cooking Directions:
1 – In medium skillet, heat oil and cook carrots, pea pods and green pepper until tender, about 5 minutes.
2 – Add tomato, water chestnuts, cucumber and sweet ‘n spicy French dressing blended with brown sugar and soy sauce. Simmer 5 minutes or until vegetables are crisp-tender.
3 – Top, if desired, with sesame seed.
Makes 6 servings.
https://www.cooksrecipes.com/mless/sweet_%26_sour_stir_fry_recipe.html

Diabetic Dish of the Week – Tuna Steaks with Pineapple and Tomato Salsa

June 11, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Tuna Steaks with Pineapple and Tomato Salsa. Tuna Steaks, Pineapple, Tomato, and Red Onion are just some of the ingredients you’ll need to make this week’s recipe. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! Be sure to check it out. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/ 

 

Tuna Steaks with Pineapple and Tomato Salsa

Ingredients
1 medium tomato, chopped
1 can (8 ounces) pineapple chunks in juice, drained and chopped
2 tablespoons chopped fresh cilantro
1 jalapeño pepper*, seeded and minced
1 tablespoon minced red onion
1/2 teaspoon grated lime peel
2 teaspoons lime juice
4 tuna steaks (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil

Directions
1 – For salsa, combine tomato, pineapple, cilantro, jalapeño, onion, lime peel, and lime juice in medium bowl.

2 – Sprinkle tuna with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add tuna; cook 2 to 3 minutes per side for medium-rare or to desired degree of doneness. Serve with salsa.

*Note. Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 4 servings.

Serving size: 1 tuna steak and scant 1/2 cup salsa.

Nutrition Facts Per Serving:
Calories: 228 calories, Carbohydrates: 11 g, Protein: 27 g, Fat: 8g, Saturated Fat: 2 g, Cholesterol: 43 mg, Sodium: 338 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tuna-steaks-pineapple-tomato-salsa/

Turkey Burger with Pastrami

May 31, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Turkey Burger recipe to pass along to everyone, Turkey Burger with Pastrami. To make this one you’ll be using the JENNIE-O® Extra Lean Seasoned White Turkey Patties along with toppings of Salad Dressing, Ketchup, American Cheese, Lettuce, Tomato, JENNIE-O® 95% Fat Free Turkey Pastrami, and served on Crusty Round Rolls (split and toasted). Another good one from Jennie – O! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Burger with Pastrami
It’s like your favorite deli sandwich and a burger combined! Pastrami and cheese are choice toppings to take this juicy turkey burger up a notch. Give this delicious recipe a try tonight!

INGREDIENTS
½ cup salad dressing
3 tablespoons ketchup
4 JENNIE-O® Extra Lean Seasoned White Turkey Patties
4 slices American cheese
4 crusty round rolls, split and toasted
1 cup shredded lettuce
4 slices tomato
3 ounces JENNIE-O® 95% Fat Free Turkey Pastrami, warmed

DIRECTIONS
1) In small bowl, combine salad dressing and ketchup; set aside
2) Cook turkey patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Top each burger with a cheese slice.
3) Spread ketchup mixture on rolls. Add lettuce, tomato, patties and pastrami. Cover with bun tops.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 470
Protein 34g
Carbohydrates 32g
Fiber 3g
Sugars 8g
Fat 22g
Cholesterol 100mg
Sodium 970mg
Saturated Fat 5g
https://www.jennieo.com/recipes/710-turkey-burger-with-pastrami

 

 

Jennie – O Turkey – 95% Fat Free Turkey Pastrami
If you’re looking to add a savory, nutritious zing, JENNIE-O® 95% Fat Free Turkey Pastrami is the perfect choice! It’s ready to cut and serve, hot or cold, on your next sandwich, salad or burger. Find it in the refrigerated section of the grocery store.

*95% FAT FREE
* GLUTEN FREE
* 24-OZ PACKAGE (1.5 LBS)
Find this product in the refrigerated section of your grocery store.

COOKING INSTRUCTIONS
FULLY COOKED – READY TO EAT:
This product is fully cooked and is “Ready To Eat”.

NUTRITION INFORMATION
Serving Size 56 g

Calories 70
Total Fat 2.5 g
Saturated Fat .5 g
Trans Fat .0 g
Cholesterol 35 mg
Sodium 700 mg
Total Carbohydrates 3 g
Dietary Fiber 0 g
https://www.jennieo.com/products/109-95prc-fat-free-turkey-pastrami

Turkey Ham and Egg on English Muffin

August 10, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another recipe off the Jennie – O Turkey website to pass along, Turkey Ham and Egg on English Muffin. Made using JENNIE-O® Turkey Ham with toppings of Tomato, Guacamole, Italian Dressing, Egg Substitute, and fresh Chives served on English Muffins. And that’s how you start your day! 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 2018! https://www.jennieo.com/

Turkey Ham and Egg on English Muffin
Marinated tomato slices, fresh guacamole, lean turkey ham and toasted English muffins combine to form this amazing breakfast sandwich. Ready in less than 15 minutes.

INGREDIENTS
2 slices tomato
2 tablespoons Italian dressing
4 slices JENNIE-O® Turkey Ham
2 eggs or ½ cup egg substitute
2 tablespoons water
1 tablespoon chopped fresh chives
2 English muffins, split and toasted
⅓ cup WHOLLY GUACAMOLE® guacamole

DIRECTIONS
1) Marinate tomato slices in dressing 10 minutes.
2) Sauté turkey ham over medium heat 1 minute on each side.
3) In bowl whisk eggs, water and chives. In non-stick skillet over medium heat, cook egg mixture.
4) Spread muffin half with guacamole. Top with turkey ham, scrambled eggs, marinated tomato and remaining muffin half.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 19g
Carbohydrates 29g
Fiber 4g
Sugars 11g
Fat 20g
Cholesterol 30mg
Sodium 940mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/139-turkey-ham-and-egg-on-english-muffin

Jennie – O Turkey Recipe of the Week – BLT Turkey Brats

June 1, 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 – BLT Turkey Brats. I love Brats- Grilled, Pan Fried, Roasted, or any other way! You’ll be using the JENNIE-O® Lean Turkey Bratwurst and JENNIE-O® Turkey Bacon to make this week’s recipe. You can find this recipe at the Jennie- O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

BLT Turkey Brats
Our brats are amazing—but like most things, they only get better when wrapped in bacon. Top that goodness with lettuce and tomato and you’ve got a new summer favorite. Ready in under 30 minutes.

INGREDIENTS
1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
5 slices JENNIE-O® Turkey Bacon, if desired
5 tablespoons light or fat-free mayonnaise
5 reduced-calorie bratwurst buns, toasted
1 cup shredded lettuce
1 cup chopped tomato

DIRECTIONS
1) Wrap each turkey brat with a slice of bacon, if desired; secure bacon in place with toothpicks. Cook brats as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer and bacon is crisp.
2) Spread mayonnaise on each toasted bun. Remove toothpicks from brats and place in buns. Top each brat with lettuce and tomato.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 21g
Carbohydrates 24g
Fiber 3g
Sugars 6g
Fat 14g
Cholesterol 75mg
Sodium 920mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/445-blt-turkey-brats

Jennie – O Turkey Recipe of the Week – Best Turkey Burger Recipe

March 30, 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 – Best Turkey Burger Recipe. Made with the JENNIE-O® 1/3 lb. Turkey Burgers along with toppings of American Cheese, Yellow Onion, Tomato, Romaine Lettuce, and served on a split Kaiser Roll. The grilling season is here and here’s a delicious way to start! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Best Turkey Burger Recipe
Three reasons it’s our best burger recipe: It’s juicy, lean and topped with the classics. This recipe is a great place to start if you’re looking to switch from beef to turkey but don’t want to sacrifice flavor.

INGREDIENTS
4 JENNIE-O® 1/3 lb. Turkey Burgers
4 slices fat-free American cheese
4 Kaiser rolls, split
4 slices red or yellow onion
4 slices tomato
4 leaves romaine or red leaf lettuce

DIRECTIONS
1) Cook patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Top patties with cheese during last minute of grilling. Lightly toast rolls on grill, cut-side-down, during last 1 to 2 minutes of cooking.
2) Serve patties in rolls topped with grilled onion, tomato and lettuce.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 34g
Carbohydrates 23g
Fiber 3g
Sugars 4g
Fat 17g
Cholesterol 120mg
Sodium 590mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/92-best-turkey-burger-recipe

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