BLT Cukes

July 11, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have 2nd Appetizer to pass along to everyone, BLT Cukes. These are made using Lettuce, Baby Spinach, Bacon, Tomato, Fat Free Mayonnaise, Black Pepper, Salt, and Cucumber. Plus these are only 26 calories and 1 net carb per serving! This recipe also comes from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

BLT Cukes
These appetizers, bursting with flavor, can be made and refrigerated up to 12 hours ahead of time. There are plenty of veggies packed into this small bite, plus irresistible bacon.

Ingredients
1/2 cup finely chopped lettuce
1/2 cup finely chopped baby spinach
3 slices bacon, crisp-cooked and crumbled
1/4 cup finely diced tomato
1 tablespoon plus ½ teaspoons fat-free mayonnaise
1/4 teaspoon black pepper
1/8 teaspoon salt
1 large cucumber
1 large cucumber

Directions
Yield: 8 to 10 pieces
Serving size: 1 piece

1. Combine lettuce, spinach, bacon, tomato, mayonnaise, pepper, and salt in medium bowl and mix well.

2. Peel cucumber, trim off ends, and cut in half lengthwise. Use spoon to scoop out seeds and discard the seeds.

3. Divide bacon mixture between cucumber halves, mounding in center. Garnish with parsley and cut into 2-inch pieces.

Nutrition Information:
Calories: 26 calories, Carbohydrates: 2 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 72 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/blt-cukes/

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It’s Chili, Chowder, or Stew Saturday – Quick White Bean Soup

May 9, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Quick White Bean Soup. To make this recipe you’ll be needing Dried White Beans, Canola Oil, Onion, Celery, Ground Black Pepper, Vegetable Stock, Sage, Tomato, Spinach, Salt, Grated Parmesan Cheese, and Basil Pesto. Sounds like a Hearty Soup! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Quick White Bean Soup
This easy homemade soup comes together in less than an hour and is perfect for shaking off the winter doldroms.

Ingredients
Preparation time: 15 minutes
Soaking time: Overnight
Cooking time: 25–30 minutes.

1 cup dried white beans (such as navy, great northern, or cannellini), soaked overnight
1 tablespoon canola oil
1 large onion, chopped
3 stalks celery, chopped
Freshly ground pepper
4 cups vegetable stock or water
1/2 teaspoon dried sage
1 can (14 ounces) diced tomatoes
1–2 cups chopped fresh spinach
Salt to taste
Freshly grated Parmesan cheese (optional)
Basil pesto (optional)

Directions
Yield: 6 cups
Serving size: 1 cup

* Drain beans. Heat canola oil in pressure cooker and add drained beans, onion, celery, and a few grinds of fresh pepper. Sauté vegetables and beans for about 5 minutes, until fragrant. Add stock or water and sage. Secure lid and bring to high pressure. Cook for 20 minutes. Turn off heat and allow for natural pressure release. Open lid and add tomatoes and spinach. Simmer until spinach is cooked. Add salt and more fresh ground pepper to taste. Garnish with freshly grated Parmesan cheese or a dollop of basil pesto.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 28 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 230 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-white-bean-soup/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Jennie – O Turkey Recipe of the Week – Mediterranean Turkey Pita

May 8, 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 a Mediterranean Turkey Pita. To make this week’s recipe you’ll need JENNIE-O® Lean Ground Turkey, Oregano, Garlic Salt, Cucumber, Pita Flat Breads, Spinach Leaves, Tomato, Chopped Ripe Olives, and Feta Cheese. Pita, Pita, Pita! 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/

Mediterranean Turkey Pita
Get your feta fix with all the fixings. Chock full of veggies and Mediterranean flavors, this quick and easy pita recipe is under 300 calories per serving and ready in under 30 minutes.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ teaspoon dried oregano
½ teaspoon garlic salt
⅔ cup fat-free ranch dressing
¾ cup chopped cucumber
6 (6-inch) pita flat breads
1 cup chopped fresh spinach leaves
1 large tomato, chopped
1 (2.25 ounce) can ripe olives, drained and chopped
½ cup crumbled feta cheese

DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add oregano and garlic salt; mix well.
2) In small bowl, combine dressing and cucumber. Top each pita with turkey mixture. Drizzle with dressing mixture. Top with spinach, tomato, olives and feta cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 19g
Carbohydrates 24g
Fiber 1g
Sugars 3g
Fat 10g
Cholesterol 65mg
Sodium 710mg
Saturated Fat 4g
https://www.jennieo.com/recipes/339-mediterranean-turkey-pita

“Meatless Monday” Recipe of the Week – Tempeh Dagwood Sandwich

March 30, 2020 at 6:01 AM | Posted in Meatless Monday | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Tempeh Dagwood Sandwich. This bad boy is loaded with nothing but good things. You’ll be needing Low-Sodium Soy Sauce, Cider Vinegar, Garlic, Soy Tempeh, Mayonnaise, Multigrain Bread, Shredded Reduced-Fat Cheddar Cheese, and Tomato. Forget about the Meat with this one! 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

Tempeh Dagwood Sandwich
Stacked up high and filled with smooth avocado, juicy tomato, and creamy cheese, this power-protein sandwich is a South Beach vegetarian favorite. Vegans can use nondairy mayo and soy cheese. If you have extra time, marinate the tempeh for up to an hour.

Recipe Ingredients:
2 tablespoons low-sodium soy sauce
1 tablespoon plus 11/2 teaspoons cider vinegar
1 garlic clove, minced
1/2 (8-ounce) package soy tempeh
1 teaspoon mayonnaise
2 slices multigrain bread, lightly toasted
1 ounce shredded reduced-fat cheddar cheese (3 tablespoons)
1/4 avocado, peeled and sliced
2 slices tomato

Cooking Directions:
Whisk together soy sauce, vinegar, and garlic in a shallow bowl. Add tempeh and marinate for 10 minutes, turning once halfway through.
Spray a medium nonstick skillet with fat-free cooking spray and heat over medium heat. Add tempeh, reserving marinade, and cook until well browned, 4 minutes per side. Remove from heat, add 2 tablespoons of the marinade to the pan, and flip tempeh once or twice until marinade is absorbed.
Spread mayonnaise on 1 bread slice. Place tempeh on top and cover with cheese, avocado, and tomato. Top with remaining bread, gently press down, slice in half, and serve.
Makes 1 serving.

Nutritional Information Per Serving (1 recipe): 450 calories, 19 g fat, 5 g saturated fat, 37 g protein, 38 g carbohydrate, 16 g dietary fiber, 860 mg sodium.
https://www.cooksrecipes.com/diabetic/tempeh_dagwood_sandwich_recipe.html

Mukilteo Turkey Slammer

March 13, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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I’ve got a second Jennie – O Turkey Burger to pass along, Mukilteo Turkey Slammer. Nothing like a delicious Burger and a Beer, well how about a Beer in your Burger! This one is made using JENNIE-O Extra Lean Ground Turkey Breast, Cheese Curds, Salt, Pepper, 1 Can of Beer, Hamburger Buns, Lettuce, Tomato, and Red Onion. Ground Turkey, Cheese Curds, and Beer has to be a great Burger! 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/

Mukilteo Turkey Slammer
Love burgers? Love cheese curds? How about beer? These turkey patties combine the above ingredients to become the answer to your burger prayers. Under 300 calories per serving!
Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
¾ cup cheese curds, chopped
salt and freshly ground pepper, if desired
1 (12-ounce) can beer
4 hamburger buns, split, buttered and toasted
4 lettuce leaves
4 slices tomato
4 slices red onion

Directions
1 – In mixing bowl, combine turkey, cheese curds, salt and pepper, if desired. Shape into 4 patties, approximately ½-inch thick.

2 – Preheat non-stick skillet over medium high. Place patties in skillet and cook 6 minutes per side. Add beer to skillet, reduce heat to low, cover and simmer 15 minutes to infuse beer flavor. Always cook turkey to well-done, 165°F as measured by a meat thermometer.

3 – Place patty on bottom half of bun. Top with lettuce, tomato, onion and bun top.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 36g
Carbohydrates 24g
Fiber 3g
Sugars 4g
Fat 3g
Cholesterol 55mg
Sodium 440mg
Saturated Fat 1g
https://www.jennieo.com/recipes/520-mukilteo-turkey-slammer

Jennie – O Turkey Recipe of the Week – Turkey Club Sandwich

March 6, 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 a Turkey Club Sandwich. Made using JENNIE-O DELI FAVORITES Oven Roasted or Reduced Sodium Turkey Breast and JENNIE-O® Turkey Bacon. Along with Reduced-Fat Cheddar Cheese, Red Onion, Tomato, and Lettuce and its all on a toasted Whole Grain Bread! 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/

Turkey Club Sandwich

When it comes to sandwiches, the Turkey Club is the best there is. With crunchy cucumbers, toasted bread and crispy turkey bacon, this is a Club the whole family will want to join.

INGREDIENTS

8 slices JENNIE-O® Turkey Bacon
4 tablespoons fat-free mayonnaise
1 teaspoon prepared horseradish
8 slices reduced-calorie whole grain bread, toasted
8 ounces thinly sliced JENNIE-O® DELI FAVORITES® Oven Roasted, or Reduced Sodium Turkey Breast
4 ounces thinly sliced reduced-fat Cheddar cheese
1 small red onion, thinly sliced
2 roma tomatoes, thinly sliced
4 lettuce leaves

DIRECTIONS

1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside. In small bowl, mix mayonnaise and horseradish. Spread mixture on toasted bread slices.
2) Top with turkey breast, cheese, onion, tomato, bacon and lettuce. Place remaining toasted bread on top
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 330
Protein 24g
Carbohydrates 24g
Fiber 6g
Sugars 4g
Fat 16g
Cholesterol 65mg
Sodium 840mg
Saturated Fat 6g
https://www.jennieo.com/recipes/34-turkey-club-sandwich

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

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