Jennie – O Turkey Recipe of the Week -Turkey Meatballs and Pasta

March 26, 2021 at 6:02 AM | Posted in Jennie-O Turkey Products, Jimmy Dean Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Turkey Meatballs and Pasta. To make this week’s Dish you’ll be needing JENNIE-O® Extra Lean Ground Turkey Breast, Parsley, Ground Pepper, Garbanzo Beans, Egg Substitute, Tomato Sauce, Tomato Paste, Garlic, and Whole Wheat Pasta. 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!

Turkey Meatballs and Pasta
Making your own meatballs is easier than you think. Especially these babies: baked with ground chickpeas, fresh parsley and lean ground turkey. Turkey Meatballs and Pasta are ready in under 60 minutes!

Total Time 1 Hour
Serving Size 6 Servings


1 – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

⅓ – cup chopped parsley

½ – tablespoon freshly ground pepper

1 – cup garbanzo beans, pureed

½ – cup egg substitute

1 – (14-ounce) can tomato sauce

1 – medium tomato, chopped or 1 (6-ounce) can tomato paste

3 – cloves garlic, chopped

3 – cups uncooked whole wheat pasta



1) Heat oven to 375ºF.

2) Spray baking sheet with non-stick cooking spray.

3) In large bowl, mix turkey, parsley, pepper, beans and egg. Roll turkey mixture into ½-inch meatballs and place on prepared baking sheet.

4) Bake meatballs 20 minutes or until well-done, Always cook to 165ºF. as measured by a meat thermometer.

5) While meatballs are cooking, in sauce pan on stove top heat tomato sauce, fresh tomato or tomato paste and garlic. Once meatballs are finished cooking, add to sauce and simmer 15 minutes.

6) Cook pasta according to package , drain. Top pasta with meatballs and sauce.



Calories – 400
Protein – 34g
Carbohydrates – 62g
Fiber – 11g
Sugars – 4g
Fat – 4g
Cholestero – 35mg
Sodium – 100mg
Saturated Fat – 0.5g

30-Minute Whole Wheat Pasta Recipes that Actually Taste Good

February 27, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its 30-Minute Whole Wheat Pasta Recipes that Actually Taste Good. Healthy and Delicious Recipes like; Classic Mac and Cheese, One-Pot Pasta with Tuna, and One-Pot Greek Pasta. Pasta, Pasta, everywhere! You can find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!

30-Minute Whole Wheat Pasta Recipes that Actually Taste Good
A big bowl of pasta that’s actually healthy. Yes! You can have it all with these whole-wheat pasta recipes. Whole grains are the good fiber-rich carbs that can help keep your heart healthy, lower your risk of diabetes and help you lose weight. Bonus, these recipes are all ready in 30 minutes or less. Dive into classic mac & cheese, pesto pasta salad or a shrimp Alfredo tonight!

Classic Mac and Cheese
No sneaky ingredients here, just delicious comfort food. You can enjoy this super-cheesy mac and cheese in the same time it takes to cook the boxed version. Whole-wheat noodles add fiber, while sharp Cheddar adds richness. A hefty twist of black pepper balances the cheese’s salty tang……

One-Pot Pasta with Tuna
Use the one-pot pasta cooking method to make this tuna pasta recipe that calls for just 5 ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs………

One-Pot Greek Pasta
A little bit of Sunday meal prep goes a long way in this one-dish Mediterranean pasta recipe. The pasta is cooked ahead of time and stored in the fridge to use for meals all week, but any leftover cooked pasta you have on hand will do. Chicken sausage with feta is especially good in this recipe………..

* Click the link below to get all the 30-Minute Whole Wheat Pasta Recipes that Actually Taste Good

Kitchen Hints of the Day!

November 16, 2017 at 6:02 AM | Posted in Kitchen Hints | Leave a comment
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Using Whole Wheat Pasta……….

* Whole-wheat pasta usually requires more cooking time than regular pasta, but don’t overcook it! Whole-wheat pasta quickly loses its texture if overcooked, so follow package directions carefully. Get your kitchen timer out and use it.
* Toss it with pesto or dark, leafy greens like Swiss chard for an earthy, herbal flavor that goes perfectly with whole wheat pasta.
* Make a cold pasta salad with plenty of olive oil and a splash of rice vinegar or squeeze of lemon juice to lighten it up.
* You may eat a little less pasta than you normally would. The whole-wheat and higher- fiber pastas seem to be more satisfying.

“Meatless Monday” Recipe of the Week – Asparagus Spinach Pistachio Pesto Pasta

February 22, 2016 at 6:26 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Asparagus Spinach Pistachio Pesto Pasta. Pistachios makes any dish better! Along with Pistachios you’ll be using Asparagus, Spinach, and Parmesan Cheese. You can find this recipe on the CooksRecipes website. The Cooks site has a fantastic selection of recipes for all cuisines and tastes.



Asparagus Spinach Pistachio Pesto Pasta

Research has shown that pistachios can raise the level of antioxidants in your blood, reducing the risk of heart disease by lowering the level of oxidized-LDL (bad) cholesterol.

Recipe Ingredients:

1 pound asparagus, steamed Cooksrecipes 2
1/4 cup pistachios
1/4 cup fresh spinach, packed
1 clove garlic
1/4 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon lemon juice
1 (12-ounce) package whole wheat pasta

Cooking Directions:

1 – Bring a large pot of salted water to a boil. When ready, add asparagus and cook for 3 minutes. Remove from the water and shock in a bowl of ice water. Drain and then place on a cutting board. Slice off the tips and set aside. Roughly chop the rest.
2 – Add a cup of the chopped asparagus to a food processor along with the spinach, garlic, 2 tablespoons of the pistachios, Parmesan cheese, olive oil, lemon juice, and a pinch of salt. Blend until it is a paste; this is your pesto.
3 – Add the pasta to the pot of boiling water. Cook according to the directions on the box. Save a 1/4 cup of the pasta water. Drain the pasta when done, and return to the still hot pot. Add 1 cup of the pesto and half of the pasta water. Stir well. If it is too dry, add some more water.
4 – Chop the remaining pistachios. Serve the pasta and garnish with the pistachios, and more grated Parmesan cheese. Season with salt and pepper to taste.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 153, Carbohydrates 7g, Fat 12g, Saturated Fat 2g, Protein 4g, Cholesterol 4mg, Dietary Fiber 3g, Sodium 69mg.

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