Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad

June 26, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad. To make this dish you’ll be needing Acorn Squash, Butternut Squash, Olive Oil, Salt, Ground Pepper, Arugula Leaves, Red Onion, Pistachios, Ricotta Cheese, White Wine Vinegar, Honey, Dijon Mustard, and JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt. 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/

Oven Roasted Squash Salad
Complete the Thanksgiving spread with Roasted Squash Salad, a delicious seasonal mix of two types of oven roasted squash tossed with fresh arugula! This recipe is a quick and easy side dish or appetizer guests will love!

INGREDIENTS
1 medium acorn squash, cut in half
1 medium butternut squash, cut in half
2 tablespoons olive oil, plus ¼ cup, divided
1½ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
8 cups arugula leaves
¼ cup thinly sliced red onion
¼ cup pistachios, toasted
2 ounces aged ricotta cheese, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt

DIRECTIONS
1) Place acorn and butternut squash on jellyroll pan, cut sides up. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and ¼ teaspoon pepper. Bake 25 minutes or until slightly browned and tender. Let stand 10 minutes. Slice and set aside.
2) In large bowl, toss together arugula, onion slices and pistachios. Top with squash slices and ricotta cheese.
3) In small bowl, whisk together vinegar, honey, and mustard. Slowly add remaining ¼ cup olive oil, whisking constantly. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Drizzle desired amount of dressing over salad.
4) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon and sprinkle over salad.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 190
Protein 4g
Carbohydrates 12g
Fiber 2g
Sugars 3g
Fat 15g
Cholesterol 10mg
Sodium 560mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1188-oven-roasted-squash-salad

Sunday’s Pork Roast Dinner Recipe – Honey-Pineapple Pork Roast

January 5, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Honey-Pineapple Pork Roast. I’m switching it up a bit for Sunday’s Feature Post. Going from Chicken to Pork Roast. The first recipe is going to be a recipe for Honey-Pineapple Pork Roast. Made using a 3 lb. Pork Loin, Honey, Soy Sauce, White Wine Vinegar, Fresh Pineapple, Cloves, Fresh Ginger. Perfect sides for it would be Grilled Pineapple Spears, Roasted Potatoes and a Green Salad. You can find this recipe at the CooksRecipes website where you’ll find a fantastic and huge selection of recipes to please everyone! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Honey-Pineapple Pork Roast
Glazes will burn if applied too early. Wait until the last 20 to 30 minutes of cooking time to avoid burning. Serve with grilled pineapple spears, roasted potatoes and a green salad.

Recipe Ingredients:
1 (3 to 3 1/2-pound) pork loin
1/2 cup honey
1/2 cup soy sauce
1/4 cup white wine vinegar
1 cup finely chopped fresh pineapple
2 garlic cloves, minced
2 tablespoons grated fresh ginger or 1 teaspoon ground ginger

Cooking Directions:
1 – Score loin in 1-inch diamonds with a sharp knife (1/4 inch deep).
2 -Combine all ingredients and pour over pork. Let loin marinate 2 hours to overnight in refrigerator.
3 – Remove pork from marinade, heat remaining marinade in a saucepan to a boil and reserve for basting.
4 – Grill pork over indirect, medium-low fire 1 1/2 to 2 hours (about 18 to 20 minutes per pound) or until the internal temperature is 150°F to 155°F (approximately 65°C). Baste meat with marinade during last 5 to 10 minutes of grilling.
Makes 6 servings.
https://www.cooksrecipes.com/pork/honey-pineapple_pork_roast_recipe.html

Diabetic Dish of the Week – Cranberry Chutney Glazed Salmon Recipe

October 8, 2019 at 6:02 AM | Posted in 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 a Cranberry Chutney Glazed Salmon Recipe. This one is made using Skinless Salmon Fillets, Salt, Ground Cinnamon, Ground Red Pepper, Cranberry Chutney, and White Wine Vinegar. The Salmon is served with a Cranberry Chutney which a Mango Chutney can also be substituted. This recipe along with all the other Diabetes Friendly recipes can be found at the Diabetes Self Management website. You can also subscribe to Diabetes Self Management website. I left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cranberry Chutney Glazed Salmon Recipe

Ingredients
1/2 teaspoon salt (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
4 skinless salmon fillets (5 to 6 ounces each)
1/4 cup cranberry chutney
1 tablespoon white wine vinegar or cider vinegar

Directions
1 – Preheat broiler or prepare grill for indirect cooking. Combine salt, if desired, cinnamon, and ground red pepper in small cup; sprinkle over salmon. Combine chutney and vinegar in small bowl; brush small amount evenly over each salmon fillet.

2 – Broil 5 to 6 inches from heat source or grill over medium-hot coals on covered grill 4 to 6 minutes or until salmon is opaque in center.

Variation: If cranberry chutney is not available, substitute mango chutney. Chop any large pieces of mango.

Yield: 4 servings.

Serving size: 1 fillet and 1 tablespoon chutney.

Nutrition Facts Per Serving:
Calories: 229 calories, Carbohydrates: 7 g, Protein: 28 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 104 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/cranberry-chutney-glazed-salmon/

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Farmers’ Market Potato Salad

July 23, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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For a healthy and Diabetes Friendly recipe to go with the Surfin’ Salmon, I have a Farmers’ Market Potato Salad to go with it. To make this side dish you’ll need; Pickled Red Onions, Green Beans, Assorted Potatoes, Nonfat Greek Yogurt, White Wine Vinegar, Olive Oil, Spicy Mustard, and Salt. One delicious kicked up Potato Salad! This recipe also comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Farmers’ Market Potato Salad

Ingredients
Pickled Red Onions (recipe here)
2 cups cubed assorted potatoes (purple, baby red, Yukon Gold, and/or a combination)
1 cup green beans, cut into 1-inch pieces
2 tablespoons plain nonfat Greek yogurt
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon spicy mustard
1 teaspoon salt

Directions
1 – Prepare Pickled Red Onions.

2 – Bring large saucepan of water to a boil. Add potatoes; cook 5 to 8 minutes or until fork-tender. Add green beans during last 4 minutes of cooking time. Drain potatoes and green beans.

3 – Stir yogurt, vinegar, oil, mustard, and salt in large bowl until smooth and well blended.

4 – Add potatoes, green beans, and Pickled Red Onions to dressing; gently toss to coat. Cover and refrigerate at least 1 hour to allow flavors to develop before serving.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 107 calories, Carbohydrates: 13 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 628 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/farmers-market-potato-salad/

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