Wild Idea Buffalo Recipe of the Week - GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES

This week's Wild Idea Buffalo Recipe of the Week is a GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES. A BLT made even better using Wild Idea Buffalo Bacon! Then you have your other ingredients of Tomatoes, Avocados, Mozzarella, Basil Pesto, and the Bread. Fix plenty of Bacon because you know you'll sneak a few slices as your cooking it! You can find this recipe or purchase the Wild Idea Buffalo Bacon along with all the other Wild Idea products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/

GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES

Sensational flavor in every bite!

Ingredients: (Makes 3 to 4 sandwiches)

1 – 10oz. package Wild Idea Buffalo Bacon
4 – Oroweat, Thin Sandwich Buns (or other bread of choice)
2 – tomatoes, sliced thin and seasoned with salt and pepper
2 – avocados, sliced thin, with a squeeze of lime and seasoned with salt & pepper
4 – ounces mozzarella or provolone cheese
Olive Oil
Basil Pesto

Preparation:

1) In a large, heavy skillet, heat about two tablespoons olive oil, over a medium high, gas grill burner. Add bacon and pan fry until crispy.  This process may need to be done in two or more batches based on pan size.
2) Transfer cooked bacon to a paper lined platter and let rest for a minute. Place the bacon on a cutting board and chop coarsely (this makes it easier to eat).
3) Preheat gas grill to medium heat, around 350*.
4) While the grill is heating, generously brush the outside of the sandwich buns with olive oil and

place the oiled side on a cookie sheet. Spread the inside of the buns with the basil pesto, and then layer each side with cheese. Divide and place the chopped bacon on one side of the buns and layer the other side with the sliced tomatoes and then the avocado.
5) Place the cookie sheet on the pre-heated grill and close the lid. Grill for about 6 minutes, or until the bottom of the buns are browned and crispy.
6) Remove the cookie sheet from the grill. Place the bacon side on top of the tomato avocado side and gently press together. Cut in half and serve.               
So good!
https://wildideabuffalo.com/blogs/recipes/grilled-bacon-tomato-avocado-and-cheese-sandwiches




Wild Idea Buffalo - UNCURED SMOKED BUFFALO BACON 10 OZ.
Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite.

It is 100% grass-fed, *nitrite free, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon!

10 oz. package.

Ingredients:   100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/10-oz-uncured-smoked-buffalo-bacon

Wild Idea Buffalo Recipe of the Week - GREEN CHILI CHEESE KETO BURGER WITH CILANTRO LIME BUTTER and PUREED CAULIFLOWER

This week's Wild Idea Buffalo Recipe of the Week is - GREEN CHILI CHEESE KETO BURGER WITH CILANTRO LIME BUTTER and PUREED CAULIFLOWER. This one is made using the Wild Idea Keto Burger. You'll be using the Wild Idea Keto Burger along with the ingredients of Olive Oil, Salt, Pepper, Green Chili or Poblano Pepper, Cheddar Cheese, Avocados, and Cilantro Lime Butter. No Buns needed for this recipe! You can this recipe and purchase the Wild Idea Keto Burger along with all the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/

GREEN CHILI CHEESE KETO BURGER WITH CILANTRO LIME BUTTER and PUREED CAULIFLOWER
Lose your buns with Jill's fork and knife keto burger recipe!
Burger Ingredients: (per serving)

1 - 4oz. or 8oz. Wild Idea Keto Burger

1 - teaspoon olive oil
salt and pepper
1 - green chili or poblano pepper, roasted peeled and seeded
1 - oz. jack or cheddar cheese, sliced
avocado slices
Cilantro Lime butter

Preparation:

1 - Rub the pre-portioned burger with a little olive oil and season with salt and pepper.
2 - In a large, heavy skillet over medium high heat add the prepped burger to the pan, nestling it up against the edge of the pan.
3 - Turn the burger every minute, keeping the uncooked edge nestled to the side. Cook 4 oz. burgers for about two minutes each side and the 8 oz. burgers about 3 minutes each side for medium rare.
4 - During the last minute of the burger cooking, add the roasted pepper to the pan and heat for about 15 seconds on each side. Place the heated roasted chilies on top of the burger and top with the cheese.
5 - Transfer the burger to a plate and tent with foil. Let rest for three minutes before eating.
6 - To serve, place a scoop of the pureed cauliflower in the center of a plate. Top with the Green Chili Cheese Keto Burger and garnish with avocado slices, chopped tomato and drizzle with cilantro lime butter! So good!


Pureed Cauliflower with Cilantro Lime Butter

Ingredients:

1 - head cauliflower, flowerets removed

1 - teaspoon salt
Cilantro Lime Butter
pepper

Preparation:

1 - In a pot bring a quart of water to a boil.
2 - Add the salt and the cauliflower, cover and cook until tender. About 8 minutes.
3 - Drain the water from the cauliflower and return the pan with the cauliflower back to the stove over low heat for about 7 minutes. Stir occasionally to keep the cauliflower from browning. This process helps pull some of the extra moisture away.
4 - Remove from the heat and mash the cauliflower with a potato masher. Transfer the cauliflower then to a food processor.
5 - Add 1 to 2 tablespoons of the cilantro lime butter and puree.
6 - Season with black pepper to taste.  Reheat if needed.

Cilantro Lime Butter

Ingredients:

1 - stick butter
1 - lime, juiced
1 - head cilantro leaves, washed and dried
*Optional - a pinch of cayenne pepper

Preparation: Melt the butter and transfer the melted butter to smoothie blender. Add the lime juice and cilantro. Blend on high until incorporated. Season with a pinch of cayenne. Leave at room temperature, stirring occasionally to keep ingredients incorporated. Or serve hot.
https://wildideabuffalo.com/blogs/recipes/green-chili-cheese-keto-burger-with-cilantro-lime-butter-pureed-cauliflower



Wild Idea KETO BURGER 1 LB.
NEW KETO-LICIOUS BURGERS!

Lose your buns with our all-new fork & knife Keto-Burger’s! We are super excited to introduce a great way to deliciously jump-start your health and wellness regimen.

Our Keto-licious burgers are a 20% fat to 80% lean ratio, giving our 100% grass-fed/grass-finished meat a more subtle and buttery flavor. Our all-new Keto-Burgers are pre-portioned for your convenience and are available in quarter-pound or half-pound sizes.

Try these burgers with our Buffalo Bacon or one of Jill's recipes below! Eat clean and get lean in 2019!
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/keto-burger

Flatiron Turkey Burger

I've got another Jennie - O Turkey Recipe to pass along to all of you, Flatiron Turkey Burger. Made using the JENNIE-O® Lean Turkey Burger Patties with toppings of Mushrooms, Cheddar Cheese, and Avocados. This is just one of the many delicious and healthy recipes you can find at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Flatiron Turkey Burger
Mushrooms sautéed in butter and seasoned with thyme and garlic join sharp Cheddar and ripe avocado on top of a grilled turkey patty. Do we have your attention? This burger sure will. Ready in under 30 minutes!

INGREDIENTS
1 teaspoon olive oil
1 tablespoon butter
2 portobello mushrooms, sliced
1 cup oyster mushrooms, torn
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped
salt and coursely ground black pepper, if desired
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 slices Cheddar cheese
4 reduced calorie burger buns, split and toasted
1 avocado, sliced

DIRECTIONS
1) Heat oil and butter in large skillet over medium-high heat. Add mushrooms, garlic, thyme, salt and pepper, if desired. Cook, stirring occasionally, 5 minutes or until mushrooms are softened.
2) Cook the patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
3) Add cheese and mushroom mixture to bottom half of buns. Top with patties, avocado, and bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 400
Protein 32g
Carbohydrates2 8g
Fiber 6g
Sugars 6g
Fat 18g
Cholesterol 85mg
Sodium 630mg
Saturated Fat 4g
https://www.jennieo.com/recipes/496-flatiron-turkey-burger

Soup Special of the Day...........Chilled Spring Avocado-Cucumber Soup

This week's Soup Special of the Day is - Chilled Spring Avocado-Cucumber Soup. It's another delicious recipe from the CooksRecipes website (https://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes to please all tastes, diets, or cuisines! So check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Chilled Spring Avocado-Cucumber Soup
This chilled avocado and cucumber soup is full of fresh flavors and bursting with colors. It is simple to make using a blender. Garnish with finely chopped red onion, diced cucumber and chopped fresh dill for a festive flourish that will impress friends and family. Perfect for a simple entertaining option.

Recipe Ingredients:
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk

1/4 cup red wine vinegar
2 large or 3 small ripe avocados, halved, pitted, peeled and diced (about 2 1/2 cups total)
1 cup water
1 cup sliced unpeeled cucumber
1/3 cup snipped fresh dill
Diced cucumbers, finely chopped red onion and chopped fresh dill for garnish (optional)

Cooking Directions:
1 - Combine evaporated milk and vinegar in small bowl; let stand for 15 minutes.
2 - Place avocados, water, evaporated milk mixture, 1 cup cucumber and 1/3 cup dill in blender; cover. Blend until smooth. Season with coarse salt and ground black pepper. Cover; refrigerate for 1 hour (can be made up to 4 hours in advance).
3 - Pour soup into eight small bowls or glasses; garnish with cucumber, red onion and dill.
Makes 8 servings (about 2/3 cup per serving).
https://www.cooksrecipes.com/soup/chilled_spring_avocado-cucumber_soup_recipe.html

Turkey Kale Taco Salad

I'm passing along another Jenny - O Turkey Recipe, Turkey Kale Taco Salad. This one is made using JENNIE-O® Lean Ground Turkey along with Kidney Beans or Garbanzo Beans, Salsa, Kale, Tomatoes, and more! This is just one on many of the delicious Salad Recipes that you can find at the Jennie - O Turkey website so be sure to check it out today! Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Kale Taco Salad

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey - Raised without Antibiotics

1 (15-ounce) can kidney beans or garbanzo beans, drained and rinsed
½ cup salsa
1 tablespoon red wine vinegar
1 tablespoon chili powder
4 cups shredded kale
2 tomatoes, chopped
1 avocado, pitted, peeled and chopped
½ cup chopped bell pepper
plain yogurt, if desired

DIRECTIONS
1) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in beans, salsa, vinegar and chili powder; cook, stirring, until heated thoroughly.
2) On each of 6 plates, divide and layer kale, turkey mixture, tomatoes, avocado and bell pepper. Serve with yogurt, if desired.
* Always cook to an internal temperature of 165°F.

 RECIPE NUTRITION INFORMATION

PER SERVING

Calories 450
Protein 35g
Carbohydrates 54g
Fiber 22g
Sugars 2g
Fat 11g
Cholesterol 55mg
Sodium 240mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/914-turkey-kale-taco-salad

Healthy Mexican Recipes for Weeknights

From the EatingWell website and Magazine its - Healthy Mexican Recipes for Weeknights. Delicious and Healthy Mexican Recipes for Weeknights like; Chicken with Quick Mole Sauce, Quick Shrimp Enchilada Bake, and 8-Layer Taco Salad. Find these recipes and more all at the EatingWell website. Plus don't forget to subscribe to the EatingWell Magazine which is full of delicious and healthy recipes. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/


Healthy Mexican Recipes for Weeknights

We love Mexican cuisine, but often going out for Mexican food means extra calories, fat and salt. It doesn't have to be that way, because the key ingredients that make Mexican recipes naturally healthy—beans, rice, salsa, avocados—are so delicious. Stock up on these healthy foods and whip up a mouthwatering Mexican meal at home any night of the week.


Chicken with Quick Mole Sauce
Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.....


Quick Shrimp Enchilada Bake
Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.......


8-Layer Taco Salad
This gorgeous and colorful 8-layer taco salad recipe is made healthier by using ground turkey in place of beef, adding Greek yogurt and bumping up the amount of vegetables. Serve this salad in a clear glass bowl and you'll have an eye-catching party-worthy dinner or potluck side in just 30 minutes..........



* Click the link below to get all the Healthy Mexican Recipes for Weeknights

http://www.eatingwell.com/recipes/22616/cuisines-regions/latin-american/mexican/weeknights/slideshow/healthy-mexican-recipes-for-weeknights/

Kitchen Hint of the Day!

Buying Avocados......


Ripe fresh avocados that yield to gentle pressure should be eaten within a day or two. For events, a four to five days out, purchase firm avocados instead. Unripe, firm or green fruit can take four to five days to ripen at room temperature, perfect for celebrations that are a few days out.

Kitchen Hint of the Day!

The Avocado.......


* To ripen avocados slowly, put them in the fruit bin of your refrigerator.
* Avocados can be kept in your refrigerator for up to two weeks this way.  They will ripening very slowly, so when you take them out of the refrigerator they will be ready to eat in a couple of days.
* Once avocados are at a desired stage of ripeness, they may be refrigerated for up to 2 to 3 days.

https://whatscookingamerica.net/avocado.htm

Turkey Nachos

I got another great appetizer to pass along from the Jennie - O Turkey website, Turkey Nachos. Made with JENNIE-O® Lean Taco Seasoned Ground Turkey along with all your other favorite Nacho Ingredients! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/


Turkey Nachos
This is na-cho average nacho recipe! Dig in to homemade tortilla chips topped with savory ground turkey, fresh avocado, fresh cilantro and fresh jalapeño. Kid-friendly and ready in under 30 minutes!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey

12 CHI-CHI’S® soft taco-size tortillas, cut into quarters
cooking spray
1 cup salsa verde
½ cup low-fat sour cream
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
2 jalapeño, thinly sliced
lime wedges, if desired

DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spray tortillas with cooking spray. In large skillet over medium-high heat, cook tortilla quarters in batches 1 to 2 minutes per side or until golden brown.
3) Arrange tortilla wedges on serving plate. Top with salsa verde, turkey, sour cream, red onion, avocado, cilantro and jalapeño slices. Serve with lime wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 400
Protein 20g
Carbohydrates 45g
Fiber 5g
Sugars 2g
Fat 16g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 4g
https://www.jennieo.com/recipes/804-turkey-nachos

Soup Special of the Day! - Chicken Tortilla Soup

This week's Soup Special of the Day is Chicken Tortilla Soup. Enjoy and Eat Healthy!

Chicken Tortilla Soup

Recipe Ingredients:

1 fresh whole chicken
4 1/2 cups water
10 tablespoons vegetable oil - divided use
1/2 cup chopped onion
1 clove garlic, peeled and chopped
4 cups chicken broth
1 (15-ounce) can tomato sauce
1/4 cup chopped green bell pepper
1 teaspoon crushed red pepper flakes
3/4 teaspoon crushed dried basil
1 teaspoon dried cilantro leaves
1 teaspoon ground roasted cumin
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
10 corn tortillas, sliced
1 cup shredded reduced fat Monterey Jack cheese
1 avocado, peeled, pitted and sliced

Cooking Directions:

1 - In a 3-quart saucepan simmer chicken in water until tender*, about 25 minutes. Remove chicken from stock, straining and reserving stock; allow chicken to cool enough to handle. Separate meat from skin and bone, and dice. Set aside meat and stock.
2 - In a large stockpot over medium-high heat, heat 2 tablespoons of the oil and cook onions and garlic until onion is tender, about 3 minutes. Stir in chicken meat, stock and broth, tomato sauce, green bell pepper, red pepper flakes, cumin, basil, cilantro, sea salt and pepper. Heat to boiling. Reduce heat and simmer, uncovered, for 30 minutes.
3 - In a skillet, heat remaining 8 tablespoons (1/2 cup) oil. Add tortilla slices, working in batches if necessary, and cook until light brown, 30 to 60 seconds; drain on paper towel.
4 - Divide tortilla strips among the serving bowls; pour soup on top. Top with cheese and avocado.
Makes 12 servings.

Jennie - O Turkey Recipe of the Week - Turkey Vegetable Sandwich

This week's Jennie - O Turkey Recipe of the Week is - Turkey Vegetable Sandwich. Made with JENNIE-O® Hickory Smoked Sun-Dried Tomato Turkey Breast along with Hummus, Carrots, Avocado, Beets, and more! We've had the JENNIE-O® Hickory Smoked Sun-Dried Tomato Turkey Breast many times and love it! You can find this recipe along with all the other delicious and healthy recipes all at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/





Turkey Vegetable Sandwich
How do you get kids to eat their veggies? Put those veggies in a sandwich and top them with smoked turkey and creamy hummus! This Turkey Vegetable Sandwich makes for a quick and tasty school lunch kids would never trade away, no matter how many juice boxes they were offered.

INGREDIENTS

⅓ cup hummus spread
4 slices whole-grain bread, toasted
4 ounces JENNIE-O® Hickory Smoked Sun-Dried Tomato Turkey Breast, from the service deli
1 avocado, sliced
1 carrot, peeled and shredded
1 beet, peeled and shredded
½ cucumber peeled and shredded
½ cup shredded purple cabbage
salt and freshly ground pepper, if desired

DIRECTIONS

1) Spread hummus evenly among bread slices.
2) Top with turkey, avocado, carrot, beet, cucumber, cabbage and salt and pepper if desired.
3) Top with remaining bread slice.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories420
Protein25g
Carbohydrates44g
Fiber13g
Sugars9g
Fat18g
Cholesterol25mg
Sodium920mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/1181-turkey-vegetable-sandwich




Hickory Smoked Sun Dried Tomato Turkey Breast

Try this Hickory Smoked Sun Dried Tomato Turkey Breast on your sandwich or in a salad.

* PRESEASONED
* NO ALLERGENS
https://www.jennieo.com/products/232-hickory-smoked-sun-dried-tomato-turkey-breast

Soup Special of the Day!.......Mexican Chicken Soup

This week's Soup Special of the Day is Mexican Chicken Soup. Chicken combined with Zucchini, Peas, Carrots, Avocados, Garlic, and Spices. It's from the Diabetic Gourmet Magazine website which is loaded with delicious and Diabetic Friendly recipes like this one. Enjoy and Eat Healthy!   http://diabeticgourmet.com/

Mexican Chicken Soup

Yield: 10 servings.
Serving Size: 1-1/2 cups.

Ingredients

1 Tbsp canola oil

2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 can (19 oz) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced

Directions

1 - In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
2 - Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
3 - Add chicken, zucchini and peas.
4 - Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

Nutritional Information (Per Serving)

Calories: 250
Protein: 33g
Sodium: 280 mg
Cholesterol: 75 mg
Fat: 6g
Saturated Fat: 1.5g
Dietary Fiber: 5g
Carbohydrates: 14g

http://diabeticgourmet.com/recipes/html/1206.shtml

Jennie - O Recipe of the Week - Turkey Nachos

This week's Jennie - O Recipe of the Week is Turkey Nachos. Nachos made healthy! You'll be using the always delicious JENNIE-O® Lean Taco Seasoned Ground Turkey along with fresh avocado, fresh cilantro and fresh jalapeño! You can find this recipe along with all the other delicious and healthy recipes at the Jennie -O website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey Nachos

This is na-cho average nacho recipe! Dig in to homemade tortilla chips topped with savory ground turkey, fresh avocado, fresh cilantro and fresh jalapeño. Kid-friendly and ready in under 30 minutes!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
12 CHI-CHI’S® soft taco-size tortillas, cut into quarters
cooking spray
1 cup salsa verde
½ cup low-fat sour cream
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
2 jalapeño, thinly sliced
lime wedges, if desired
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spray tortillas with cooking spray. In large skillet over medium-high heat, cook tortilla quarters in batches 1 to 2 minutes per side or until golden brown.
3) Arrange tortilla wedges on serving plate. Top with salsa verde, turkey, sour cream, red onion, avocado, cilantro and jalapeño slices. Serve with lime wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories400
Protein20g
Carbohydrates45g
Fiber5g
Sugars2g
Fat16g
Cholesterol55mg
Sodium790mg
Saturated Fat4g
https://www.jennieo.com/recipes/804-turkey-nachos

Avocado Turkey Burger

I'm passing along a recipe I came across at the Diabetic Gourmet Magazine, Avocado Turkey Burger. It's made using Jennie-O Extra Lean Ground Turkey Breast. Check out the Diabetic Gourmet Magazine and it's great selection of Diabetic Friendly recipes.   http://diabeticgourmet.com/

Avocado Turkey Burger

Ingredients

1/2 cup unsweetened applesauce
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
2 teaspoons no-salt seasoning
5 small whole wheat buns
5 slices light Cheddar cheese
1 avocado, peeled and diced

Directions

1 - Drain applesauce in a strainer to eliminate excess liquid. Mix ground turkey, applesauce and no-salt seasoning.
2 - Form mixture into 5 patties. Cook patties according to package directions. Always cook to well-done, 165F as measured by a meat thermometer.
3 - Place burgers on bun bottoms. Top with cheese and avocado. Cover with bun top.
Always cook to an internal temperature of 165F.

Nutritional Information (Per Serving)

Calories: 240
Protein: 30g
Sodium: 410 mg
Cholesterol: 50 mg
Fat: 6g
Saturated Fat: 2.5g
Dietary Fiber: 2g
Sugars: 3g
Carbohydrates: 15g
http://diabeticgourmet.com/recipes/html/1327.shtml

Jennie - O Turkey Recipe of the Week - Grilled Corn Guac Turkey Burger

This week's Jennie - O Turkey Recipe of the Week is a Grilled Corn Guac Turkey Burger. You'll be using a couple of Jennie - O Turkey products to make this week's recipe - a package JENNIE-O® ⅓ LB Turkey Burgers and JENNIE-O® Turkey Bacon. Add on a charred ear of corn,  avocados, chili pepper, red onion, bell pepper, and served on a brioche bun! Get that grill going with this week's recipe. Enjoy and Make the Switch!  https://www.jennieo.com/

Grilled Corn Guac Turkey Burger
What makes a grilled turkey burger even better? A great guacamole! This crowd pleaser is specially made with a charred ear of corn. It requires just a little more effort, but it’s totally worth it! Served up brioche buns, guests will be kissing the cook long after this meal ends.

INGREDIENTS

1 ear of corn

1 tablespoon canola oil
1 or 2 ripe avocados, peeled, pitted and diced
1 chili pepper, finely diced
½ small red onion, finely diced
1 lime, juiced
¼ cup chopped cilantro leaves
salt and pepper, if desired
1 (2-pound) package JENNIE-O® ⅓ LB Turkey Burgers
6 slices JENNIE-O® Turkey Bacon
2 each red bell pepper, char-grilled and sliced
6 each brioche buns, sliced


DIRECTIONS

1) Prepare grill for medium-high heat.
2) Brush ear of corn with oil. Grill 5 minutes or until kernels are golden brown. With knife remove kernels from ear of corn.
3) In medium bowl, mash avocado with fork. Add corn, chili peppper, onion, lime juice, cilantro and salt and pepper, if desired. Gently stir to combine.
4) Cook turkey burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
5) While burgers are cooking, place bacon slices on grill and cook until crips. Always cook to well-done, 165°F as measured by a meat thermometer.
6) Grill red bell peppers until slightly charred; slice.
7) Place burger on bun bottom. Add peppers, bacon, corn guac mixture and bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories420

Protein37g
Carbohydrates27g
Fiber6g
Sugars6g
Fat21g
Cholesterol110mg
Sodium740mg
Saturated Fat5g
https://www.jennieo.com/recipes/1149-grilled-corn-guac-turkey-burger

Jennie - O Turkey Recipe of the Week - Chicken Pear and Avocado Salad

This week's Jennie - O Turkey Recipe of the Week is a Chicken Pear and Avocado Salad. In this week's recipe you'll be using JENNIE-O® Turkey Bacon and JENNIE-O® Honey BBQ Seasoned Chicken Breast. Add Pears, Avocados, and Walnuts you'll have a Salad that's a Meal! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. So Enjoy and Make the Switch!   https://www.jennieo.com/

Chicken Pear and Avocado Salad

Crisp turkey bacon, sweet pear, rich avocado and honey barbeque seasoned chicken breast a top fresh salad greens deliver big flavor.

INGREDIENTS

8 cups spring mix salad greens
3 slices JENNIE-O® Turkey Bacon, diced
2 cups JENNIE-O® Honey BBQ Seasoned Chicken Breast
1 avocado, sliced
1 Bosc pear, thinly sliced
¼ cup chopped walnuts, toasted
¼ cup thinly sliced red onion
honey mustard salad dressing
DIRECTIONS

1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop and set aside.
2) In large serving bowl, place salad greens. Top with turkey bacon, chicken, avocado, pear, walnuts and onion. Drizzle with desired amount of salad dressing.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories360
Protein27g
Carbohydrates23g
Fiber8g
Sugars13g
Fat20g
Cholesterol60mg
Sodium980mg
Saturated Fat2g
https://www.jennieo.com/recipes/1105-chicken-pear-and-avocado-salad

Jennie - O Turkey Recipe of the Week - Turkey Burger Club

This week's Jennie - O Turkey Recipe of the Week is a Turkey Burger Club. This one is using JENNIE-O® Lean Ground Turkey to make the Burger along with sliced avocado, applewood smoked bacon, melted pepper jack cheese, crisp lettuce, ripe tomatoes and spicy ranch sauce all on an artisan bun. As always you can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Enjoy and Make the Switch!   https://www.jennieo.com/

Turkey Burger Club

MOOYAH’s winning entry features 100% all natural lean turkey, sliced avocado, applewood smoked bacon, melted pepper jack cheese, crisp lettuce, ripe tomatoes and spicy ranch sauce on an artisan bun.

INGREDIENTS

1 tablespoon hot sauce
½ cup Ranch dressing
½ teaspoon chili powder
½ teaspoon cumin
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 teaspoon seasoned salt
4 multigrain artisan buns, sliced
8 slices Applewood smoked bacon
4 slices pepper jack cheese
1 large, ripe avocado, cut into slices
1 large tomato, sliced
1 cup iceberg lettuce


DIRECTIONS

1) In a small bowl, mix hot sauce, ranch, chili powder and cumin. Cover and refrigerate until ready to

use. Cook bacon in a sauté pan until desired crispiness is reached, keep warm and set aside. Shape turkey into 4 ½” thick patties and sprinkle with seasoned salt. Spray nonstick skillet with cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Cook approximately 14 to 16 minutes, turning 2 to 3 times. Always cook to well-done, 165°F as measured by a meat thermometer. Top with pepper jack cheese when burgers are almost done. Spread bottom bun with half of the spicy Ranch dressing. Top with turkey burger, Applewood smoked bacon, tomato, avocado, remaining spicy Ranch dressing, and lettuce.

https://www.jennieo.com/recipes/1097-turkey-burger-club

Cheap Healthy Lunch Ideas for Work

From the EatingWell website it's Cheap Healthy Lunch Ideas for Work. Save money and eat healthier by making your lunch for work or school. Delicious and healthy recipes including; BLATs (Bacon-Lettuce-Avocado-Tomato Sandwiches), Cherry-Almond Farro Salad, and Mediterranean Wrap. Find them all at the EatingWell website, enjoy that lunch!   http://www.eatingwell.com/

Cheap Healthy Lunch Ideas for Work

These lunch ideas all clock in at $3 or less per serving.

Let’s face it: constantly shelling out cash for prepared food you could have made for less money at home (often healthier too) gets old fast. But a healthy lunch doesn’t have to be expensive. Stick to your budget by making your lunches at home and bringing them to work with these healthy lunch ideas. Plus you’ll have greater control to create healthy, delicious meals.



BLATs (Bacon-Lettuce-Avocado-Tomato Sandwiches)
In this healthy BLT recipe, we use a creamy avocado spread flavored with garlic and basil, and add sprouts. Look for sprouted-wheat bread in the frozen section or with other specialty breads at your grocery store.....


Cherry-Almond Farro Salad
Tossed with a minty vinaigrette, this healthy farro and cherry salad recipe can be served as a light lunch or as a side dish along with grilled chicken, duck or pork. Look for farro—a high-fiber whole grain that is an ancestor of modern wheat—with other whole grains in well-stocked supermarkets and natural-foods stores......


Mediterranean Wrap
This wrap is stuffed with chicken tenders and couscous with a hit of lemon and a healthy dose of fresh herbs. Save any leftovers to wrap up for an easy lunch. Serve with: Mixed green salad and a glass of crisp white wine.......



* Click the link below to get all the Cheap Healthy Lunch Ideas for Work
http://www.eatingwell.com/recipes_menus/recipe_slideshows/cheap_healthy_lunch_ideas_for_work

Condiment of the Week - Guacamole

Guacamole (Spanish: [wakaˈmole]; or[ɡwakaˈmole]; can informally be referred to as "guac" in North

Guacamole, avocado, lime and herbs

America is an avocado-based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.








Avocados were first cultivated in Central America, as early as 7,000 BC. The exact country and area of origin is still debated. From there, the avocado made its way north to Mexico, where the Aztecs turned the fruit into guacamole as early as the 1300s.

Aztecs made Guacamole dip by at least the 16th century. A Spanish-English pronunciation guide from 1900 lists guacamole as a "salad of alligator pear".

Guacamole has pushed avocado sales in the US to 30 million pounds on two days a year: Super Bowl Sunday and Cinco de Mayo.




Guacamole dip is traditionally made by mashing ripe avocados and sea salt with a molcajete (mortar

Homemade guacamole

and pestle). Some recipes call for tomato, onion, garlic, lemon or lime juice, chili or cayenne pepper, cilantro or basil, jalapeño, and/or additional seasonings. Some recipes call for sour cream as the main ingredient. Guacamole is also a word for avocado in some areas in Latin America.

On July 2, 2013, the New York Times published a guacamole recipe that included the addition of English peas. Two years later, on July 1, 2015, the newspaper posted a link to the article on Twitter account with the caption, "Add green peas to your guacamole. Trust us." The post sparked overwhelmingly negative feedback from their readers and followers, which prompted the media to pick-up on the story, calling the incident "Guacamolegate."

Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction develops melanoidin pigment, turning the sauce brown. This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect.




As the major ingredient of guacamole is raw avocado, the nutritional value of the dish derives from

Guacamole with tortilla chips

avocado vitamins, minerals and fats, providing dietary fiber, several B vitamins, vitamin K, vitamin E and potassium in significant content (see Daily Value percentages in nutrient table for avocado). Avocados are a source of saturated fat, monounsaturated fat and phytosterols, such as beta-sitosterol. They also contain carotenoids, such as beta-carotene, zeaxanthin and lutein.








Prepared guacamoles are available in stores, often available refrigerated, frozen or in high pressure packaging which pasteurizes and extends shelf life if products are maintained at 34 to 40 degrees Fahrenheit.

Healthy Toast Recipes

From the EatingWell website it's Healthy Toast Recipes. Delicious and healthy toast recipes topped with avocado, greens, herbs, cheese and bacon. The EatingWell website is a great source for healthy and delicious recipes of all cuisines. Eat healthy in 2016!  http://www.eatingwell.com/

Healthy Toast Recipes

Swap out boring butter for fun toppings on a toasty morning staple.

Whether you need a fast breakfast, soup dipper or easy lunch or dinner, our recipes for healthy toasts are sure to please. Ditch the plain butter and opt for more nutritious and fun toppings. We're loving toast toppers like avocado, greens, herbs, cheese and even bacon.



Avocado Toast with Egg, Spinach & Salsa
In this satisfying avocado-egg toast recipe, try full-flavored, high-fiber bread, like a hearty slice of German-style rye or seeded multigrain from your favorite bakery. To turn this into a portable breakfast, swap the toast for a whole-wheat English muffin or wrap......


Avocado Toast with Egg, Arugula & Bacon
In this satisfying avocado-egg toast recipe, try full-flavored, high-fiber bread, like a hearty slice of German-style rye or seeded multigrain from your favorite bakery. To turn this into a portable breakfast, swap the toast for a whole-wheat English muffin or wrap......


Avocado Toast with Egg, Cheddar & Kimchi
In this satisfying avocado-egg toast recipe, try full-flavored, high-fiber bread, like a hearty slice of German-style rye or seeded multigrain from your favorite bakery. To turn this into a portable breakfast, swap the toast for a whole-wheat English muffin or wrap......



* Click the link below to get all the Healthy Toast Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_toast_recipes