Chicago Turkey Dog
September 17, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Celery Salt, Chicago Turkey Dog, Cooking, Food, Grilling, JENNIE-O® Uncured Turkey Breast Franks, Pickle Relish, Poppy Seed Buns, recipes, Sliced Pickles, Switch, Tomato, White Onion, Yellow Mustard
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 your Dog on! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! 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!
Total Time – 30 Minutes
Serving Size – 8 Servings
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/chicago-turkey-dog/
Appetizer of the Week – Meatballs with Chipotle Chile Sauce with Queso Fresca Cheese
November 28, 2020 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a commentTags: Appetizer of the Week, Cooking, CooksRecipes, Flat Leaf Parsley, Food, Garlic Cloves, Grated Parmesan Cheese, Ground Beef, Ground Cumin, Ground Pepper, Ground Pork, Meatballs with Chipotle Chile Sauce with Queso Fresca Cheese, recipes, Salt, White bread, White Onion
This week’s Appetizer of the Week is Meatballs with Chipotle Chile Sauce with Queso Fresca Cheese. To make the Meatballs you’ll be needing Ground Beef, Ground Pork, Grated Parmesan Cheese, Flat Leaf Parsley, White Onion, Garlic Cloves, Ground Cumin, Salt, White Bread, and Ground Pepper. Also included is a recipe for the Sauce. 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 your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Meatballs with Chipotle Chile Sauce with Queso Fresca Cheese
Meatballs are always a favorite at parties, but this recipe also makes a great entrée, as well.
Recipe Ingredients:
Meatballs:
1/2 pound ground beef
1/2 pound ground pork
3/4 cup Wisconsin Cotija or Parmesan Cheese, grated
1/4 cup flat leaf parsley, minced
1/2 large white onion, grated
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin, or to taste
1 teaspoon salt
2 large eggs, beaten
2 slices coarse white bread, crust removed and soaked in 2-3 tablespoons milk
Salt and ground black pepper, to taste
Sauce:
1/4 teaspoon ground cinnamon
1 (16-ounce) jar Chipotle chile salsa
1/4 cup olive or vegetable oil
1 cup chicken broth
1 sprig mint (or pinch ground dried mint)
1 cup Wisconsin Queso Fresco Cheese, crumbled
1/4 cup cilantro, chopped
Cooking Directions:
1 – For Meatballs: With your hands, combine meatball ingredients in bowl. Refrigerate one hour.
2 – Shape meatballs in desired size, depending on use–main course or appetizer.
3 – For Sauce: Add cinnamon to chile salsa.
4 – Heat oil until quite hot (not smoking) in heavy, deep skillet. Add the salsa and “fry” until thick (it will splatter). Add broth. Bring to boil. Stir in mint. Add meatballs. Simmer 30 minutes, or until meatballs are done.
5 – Garnish each serving with crumbled Queso Fresco, cilantro and additional mint, if desired.
Makes 4 servings as a main course, 10 to 12 servings as appetizers.
https://www.cooksrecipes.com/appetizer/meatballs_in_chipotle_chile_sauce_with_queso_fresca_cheese_recipe.html
Winter Squash Soup with Dill
November 8, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: 99% Fat-Free Chicken Broth, All-Purpose Flour, baking, Cooking, Diabetes, Diabetes Self Management, Dill, Food, Light Margarine, Nutmeg, recipes, Skim Milk, Thyme Leaves, White Onion, Winter Squash, Winter Squash Soup with Dill
I have a Soup Recipe to pass along, Winter Squash Soup with Dill. This one is made using Winter Squash (acorn, butternut, or Hubbard squash), White Onion, Light Margarine, All Purpose Flour, 99% Fat-Free Chicken Broth, Skim Milk, Dill, Thyme Leaves, and Nutmeg. The Soup is 113 calories and 12 net carbs per serving. The recipe is also 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/
Winter Squash Soup with Dill
Try a steaming bowl of this vitamin-rich soup to warm up on these long winter nights!
Ingredients
Cooking time: 20 minutes.
Baking time: 45 minutes
1 1/2 cups cooked, mashed winter squash (from 1 1/2 pounds acorn, butternut, or Hubbard squash)
1 small white onion, finely chopped
2 tablespoons light margarine
1 tablespoon all-purpose flour
2 cups of 99% fat-free chicken broth
1/4 cup skim milk
1 teaspoon dill
1/2 teaspoon thyme leaves
Dash nutmeg
Directions
Yield: 4 servings
Serving size: 1 cup
1 – To cook squash, preheat oven to 350°F. Split squash in half lengthwise, and remove seeds and strings with a spoon. Place it in a shallow baking pan with 1 inch of water and bake for about 45 minutes, until soft. When soft, scoop flesh from skin and mash with a fork or potato masher.
2 – In a medium saucepan, sauté onion with margarine. Add flour when onions soften. Slowly add chicken broth a few ounces at a time, stirring constantly. Bring to a gentle boil. Lower heat and gradually stir in milk and mashed squash. Add seasonings. Simmer for 10 minutes, stirring frequently.
Nutrition Information:
Calories: 113 calories, Carbohydrates: 15 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 508 mg (using low-sodium broth will reduce sodium), Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/winter-squash-soup-with-dill/
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.
https://www.diabetesselfmanagement.com/subscribe/
“Meatless Monday” Recipe of the Week – Creamy Risotto with Cheeses
June 29, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Arborio rice, Cloves, Cooking, CooksRecipes, Creamy Risotto with Cheeses, Fontina Cheese, Food, Meatless Monday, Parmesan Cheese, Parsley, Pepper, recipes, Salt, Vegetable Oil, Vegetable Stock, Vegetarian, White Onion, White Truffle Oil
This week’s “Meatless Monday” Recipe of the Week is, Creamy Risotto with Cheeses. This week’s recipe is made using Vegetable Oil, White Onion, Cloves, Arborio Rice, Vegetable Stock, Salt, Pepper, Parmesan Cheese, Fontina Cheese, Parsley, and White Truffle Oil. 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 your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Creamy Risotto with Cheeses
For a pungent, earthy flavor that brings out the full flavor of the cheeses, add a few drops of white truffle oil to the risotto a few seconds before plating.
Recipe Ingredients:
2 teaspoons vegetable oil
1 cup mild white onion, finely chopped
2 garlic cloves, smashed into a paste
1 1/2 cups arborio rice (if you want a creamier style, try cracked arborio
1 3/4 cups vegetable stock
Pinch salt
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
1/2 cup shredded fontina cheese
3 tablespoons Italian parsley, chopped
White truffle oil, to taste (optional)
Cooking Directions:
1 – Heat a 2-quart, thick-bottomed sauce pan. Add the oil, then the onion and garlic. Cook, stirring until the onion is translucent.
2 – Add the rice and stir to coat it with the onion mixture. Add the stock, slowly, 1/2 cup at a time, as the rice absorbs the liquid. Continue to stir slowly. When most of the liquid is added and the 
rice has a firm texture and is cooked through, add a pinch of salt and fresh turns of pepper.
3 – Stir in the fontina cheese, then the Parmesan. If the mixture is dry, add a little more stock.
4 – Taste and season, as necessary. Stir in the parsley and white truffle oil.
5 – Distribute the risotto into four bowls. Sprinkle with additional herbs for a colorful finish.
Makes 4 main dish or 8 side dish servings.
https://www.cooksrecipes.com/mless/creamy_risotto_with_cheeses_recipe.html
“Meatless Monday” Recipe of Week – Cajun Grains
April 20, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Cajun Grains, Cooking, Diabetes Self Management, Diced Tomatoes with Green Chilies, Food, Green Bell Pepper, Ground Turkey (93% Lean), Low Sodium Chicken Broth, Meatless Monday, recipes, Red Kidney Beans, Salt Free Cajun Seasoning, Vegetarian, White Onion, Whole Farro
This week’s “Meatless Monday” Recipe of Week is Cajun Grains. So to make this week’s Dish you’ll be needing Whole Farro, Low Sodium Chicken Broth, Diced Tomatoes with Green Chilies, Sea Salt, Extra Virgin Olive Oil, Ground Turkey (93% Lean), Green Bell Pepper, White Onion, Salt Free Cajun Seasoning, and 1 can No Salt Added Red Kidney Beans. 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/
Cajun Grains
This simple Cajun Grain recipe from Jackie Newgent’s The All-Natural Diabetes Cookbook, 2nd Edition, will kick the monotony out of any boring lunchtime. Packed with the whole grain farro, lean 
ground turkey, and plenty of vegetables, this is something you can make in advance and then reheat in the microwave for a high-flavor and nutritious lunch entree!
Ingredients
1 cup whole farro, rinsed and drained
1 3/4 cups low-sodium chicken or vegetable broth
1 (14.5-ounce) can roasted, diced tomatoes with green chilies (undrained)
1 1/4 teaspoons sea salt
1 tablespoon extra-virgin olive oil
8 ounces ground turkey (about 93% lean)
1 medium green bell pepper, finely diced
1 small white onion, finely diced
1 tablespoon salt-free cajun seasoning
1 (15-ounce) can no-salt-added red kidney beans, drained
Directions
Add the farro, broth, diced tomatoes with liquid, and salt to a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium low, cover and simmer for 20 minutes. (The farro will be halfway cooked.)
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the turkey, bell pepper, onion, and cajun seasoning and sauté until the turkey is crumbled and well-done and onion is softened, about 5 minutes.
Stir the turkey mixture and beans into the farro mixture, cover, and continue to simmer until the farro is tender, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes to complete the cooking process. Then serve.
Nutrition Information:
Calories: 230 calories, Carbohydrates: 32 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 1.5 g, Cholesterol: 20 mg, Sodium: 430 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/sides/cajun-grains/
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.
https://www.diabetesselfmanagement.com/subscribe/
Chicago Turkey Dog
October 18, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Celery Salt, Chicago Turkey Dog, Cooking, Food, Grilling, JENNIE-O® Uncured Turkey Breast Franks, Pickle Relish, Poppy Seed Buns, recipes, Sliced Pickles, Switch, Tomato, White Onion, Yellow Mustard
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
Jennie – O Turkey Recipe of the Week – Turkey Meatloaf Makeover
December 14, 2018 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 CommentsTags: Arugula, Baking, Bread Crumbs, Carrot, Cloves, Cooking, Food, Jennie - O Turkey Recipe of the Week, JENNIE-O Lean Ground Turkey, recipes, Red Bell Pepper, Switch, Turkey Meatloaf Makeover, White Onion
This week’s Jennie – O Turkey Recipe of the Week is – Turkey Meatloaf Makeover. Meatloaf made healthier. You’ll be using JENNIE-O® Lean Ground Turkey along with White Onion, Carrot, Red Bell Pepper, Arugula, Cloves, Bread Crumbs, and Spices. Just another Healthy and Delicious Recipe from Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/
Turkey Meatloaf Makeover
This meatloaf recipe will leave you wondering why you didn’t switch to turkey sooner. It’s tender, it’s juicy and it has all the flavor you expect — but this one’s under 300 calories per serving.
INGREDIENTS
MEATLOAF
½ white onion, chopped
1 carrot, peeled, chopped
½ red bell pepper, chopped
½ cup arugula
2 cloves garlic, minced
2 (16-ounce) packages JENNIE-O® Lean Ground Turkey
1 cup gluten free breadcrumbs
1 teaspoon ground thyme
1 teaspoon chili powder
1 teaspoon freshly ground pepper
1 teaspoon salt
½ cup plain unsweetened almond milk
¼ cup egg substitute or 1 egg
olive oil spray
GLAZE
½ cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon cumin
1 teaspoon honey
2 tablespoons chopped flat leaf parsley
DIRECTIONS
1) Heat oven to 350°F. In food processor, combine onion, carrot, red bell pepper, arugula and garlic. Pulse to chopped.
2) In large bowl, combine ground turkey and onion mixture. Using hands, work ingredients in gently. In medium bowl, combine breadcrumbs, thyme, chili powder, pepper and salt. Mix well. In small bowl, combine almond milk and egg, whisk to combine. Sprinkle dry mixture over meat and gently mix in, add the wet mixture and continue to gently mix until just combined. Do not over mix.
3) Spray large foil or parchment lined baking sheet with olive oil spray and shape meat into a 6-inch by 11-inch x 1 ½-inch rectangle in the middle of the pan.
4) For glaze, in a small bowl mix together ketchup, Worcestershire sauce, hot sauce, cumin and honey and brush over meatloaf top and sides.
5) Bake 1 hour 30 minutes and until 165°F. as measured by
6) a meat thermometer in the center. Always cook to well-done. Let stand at room temperature 5 minutes before slicing. Sprinkle with freshly chopped parsley.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 260
Protein 25g
Carbohydrates 18g
Fiber 2g
Sugars 6g
Fat 9g
Cholesterol 80mg
Sodium 510mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/769-turkey-meatloaf-makeover
Hannah’s Meatloaf Sandwich
December 14, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Baking, Chipotle Pepper Adobo Sauce, Cooking, Food, Hannah's Meatloaf Sandwich, Oats, recipes, Red Bell Pepper, Switch, White Onion, Whole Wheat Sandwich Thins
I have a second Jennie – O Turkey Meatloaf recipe I’m passing along to every one, Hannah’s Meatloaf Sandwich. Sometimes a Meatloaf Sandwich is tastier than the original Meatloaf! This one uses the JENNIE-O® Lean Ground Turkey also. Some of the other ingredients you’ll need is; Red Bell Pepper, White Onion, Oats, and Spices. Then topped with some Chipotle Pepper Adobo Sauce and served on Whole Wheat Sandwich Thins. It’s only 270 calories and 26 net carbs per serving! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/
Hannah’s Meatloaf Sandwich
One bite of this meatloaf sandwich and you’ll wonder how you’ve managed to go this long without it. under 300 calories per serving.
INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 red bell pepper, finely diced
½ green bell pepper, finely diced
1 cup finely diced white onion
¾ cup old fashioned oats, uncooked
2 tablespoons minced garlic
1 tablespoon onion powder
½ package dry onion soup mix
2 tablespoons Worcestershire sauce
¼ cup unsweetened applesauce
½ cup ketchup, divided
6 whole wheat sandwich thins
mustard, if desired
celery leaves, if desired
DIRECTIONS
1) Heat oven to 350°F. In medium bowl, mix turkey, bell peppers, onion, oats, garlic, onion powder, onion soup mix, Worcestershire sauce, applesauce and ¼-cup ketchup. Mold into 9 x 5 x 3-inch loaf pan.
2) Bake 1 hour 30 minutes or until the internal temperature is 165°F as measured by a meat thermometer. Remove from oven and top with remaining ¼-cup ketchup. Turn oven temperature to broil. Broil meatloaf 3 to 4 minutes to glaze ketchup topping.
3) Slice and serve on whole wheat sandwich thins. Add mustard and celery leaves, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 270
Protein 18g
Carbohydrates 29g
Fiber 3g
Sugars 18g
Fat 8g
Cholesterol 55mg
Sodium 230mg
Saturated Fat 2g
https://www.jennieo.com/recipes/519-hannahs-meatloaf-sandwich
Crock Pot Bison Short Ribs w/ Red Potatoes, Mini Carrots, and…
January 6, 2013 at 6:57 PM | Posted in bison, carrots, Crock Pot, potatoes | Leave a commentTags: Barbecue, Bison, Black pepper, Crock, Crockpot, Pork ribs, Slow cooker, White Onion
Today’s Menu: Crock Pot Bison Short Ribs w/ Red Potatoes, Mini Carrots, and Garlic Knots Bread.
Pork Baby Back Ribs are just flat out drooling delicious out of the Crock Pot so I thought I would try Short Ribs in the Crock Pot, Bison Short Ribs! First time I’ve tried Bison Short Ribs, I purchased them from Buffalo Gal and them froze in the freezer. After letting them thaw Saturday, before I went to bed I Seasoned them with Sea Salt and Ground Black Pepper. I then rubbed J B’s Fat Boy Haug Waush BBQ Sauce on them and placed them in a gallon size Hefty Zip Bag, I added the remaining Sauce in the bottle to the bag and sealed it and placed it in the fridge to marinate over night.
Sunday morning I quartered about a half a bag of small Red Potatoes and placed them in the bottom of the Crock Pot along with 1 large White Onion that I also cut into quarters. Not only will this serve as base for my Bison Short Ribs, so they are not sitting on the bottom of the Crock Pot, but will also add some great flavor. Then I added a 1 can of Swanson Low Sodium Beef Broth, more added flavor and to help to tenderize the Short Ribs. I then removed the Short Ribs from the fridge and the marinade and placed them on top of the Potatoes and Onion in the Crock Pot and put the lid on the Crock Pot. The rest is easy, waiting! I set the Crock Pot on Low and let them simmer for 8 hours. The Ribs came out moist and delicious! Huge difference between the Bison Short Ribs and the pork or Beef Short Ribs, the Bison is so much leaner and meatier than the others. I’ll take the Bison over the other types anytime! Lots leftover for some great sandwiches for lunch tomorrow.
For side dishes along with the Red Potatoes that were at the bottom of the Crock Pot I prepared some boiled Mini Carrots and baked some of the, Walmart Bakery, Savory Garlic Knot Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
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