Jennie - O Turkey Recipe of the Week - Turkey Meatloaf Makeover

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

Kitchen Hint of the Day!

Smashing Garlic for a recipe......


 Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell.

Kitchen Hint of the Day!

Here's one I did not know.....


Freezing tends to intensify the flavors of certain foods, such as garlic,peppers, and cloves. Use less in a dish that you will freeze, and when reheating, taste and add more as needed.

Kitchen Hint of the Day!

Today's hint comes from a blog I follow here on WordPress, Ladies Bulletin (http://ladiesbulletin.com/0)  When you get a chance check the site out.


Make it a habit to chew a clove, a cardamom and little fennel after your every meal or at least after two major meals of the day.

This makes your mouth fresh, aids digestion and keeps all vata problems at a bay.



HEALTH TIP OF THE WEEK
http://ladiesbulletin.com/2014/10/15/health-tip-of-the-week/

"Meatless Monday" Recipe - Vegetable Bolognese

This week's "Meatless Monday" Recipe is Vegetable Bolognese and it comes from the PBS website (http://www.pbs.org/food/) If you've never checked out the Recipes on the PBS site, check them out!

Vegetable Bolognese

This vegetable bolognese recipe is made with mushrooms, carrots, and red bell pepper in replace of meat for an equally filling meal.


Ingredients
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
7 to 8 cremini mushrooms, diced
2 carrots, peeled and grated using a box grater
1/2 red bell pepper, diced
1/4 teaspoon dried majoram
1/4 teaspoon dried oregano
2 sprigs of fresh thyme
1 teaspoon salt
Pinch of crushed red pepper
1 (15-ounce) can of diced tomatoes
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
3 tablespoons grated Parmesan-Reggiano, plus more for garnish
1/2 tablespoon unsalted butter
1 pound of dried pasta
Italian parsley, for garnish



Directions
To a large pot, heat two tablespoons of olive oil over medium heat. When the oil is hot, add the shallot. Cook until the shallots turn translucent, about 3 minutes. Add the garlic, mushrooms, carrots, red bell pepper and spices: marjoram, oregano, fresh thyme, salt and crushed red pepper.
Next, pour in the can of tomatoes. (If you’re using a can of cherry tomatoes, take the back of your spoon and crush them.) Add 1/2 cup (you can eyeball this measurement) of water to the empty tomato can, swishing it around so you get all of the remnants of tomato juice; pour the tomato water into the pot and stir. Bring the tomato sauce to a slight simmer and then turn the heat down to low. Cover the pot and cook for 20 minutes, stirring frequently. At the 20 minute mark, stir in the tomato paste, balsamic vinegar, Parmesan-Reggiano and a splash or two of water, if it’s cooked down a bit too much. Cover the pot once more and cook for an additional 10 minutes, until the sauce is fragrant and has thickened slightly. (If at any time the sauce becomes too thick, you can simply add a bit more tomato paste and a 1/4 cup of water or veggie stock.) Right before tossing with the pasta, add the butter and mix until melted.
Meanwhile, boil some salted water and cook the pasta per the box’s instructions. (Mine told me 10 minutes exactly.) Toss the pasta with a few tablespoons of sauce and serve with a few spoonfuls of bolognese on top. Garnish with more Parmesan-Reggiano and a sprinkle of Italian parsley.
Yield: 4 servings


http://www.pbs.org/food/fresh-tastes/vegetable-bolognese/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main2&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes/

Herb and Spice of the Week - Cloves

Cloves

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka—and the largest producer, Pemba Island, just off the coast of Tanzania.

The clove tree is an evergreen that grows up to 8–12 m tall, with large leaves and sanguine flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5–2.0 cm long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball.






Uses
Cloves are used in the cuisine of Asian, African, and the Near and Middle East, lending flavor to meats, curries, and marinades, as well as complement to fruit such as apples, pears, or rhubarb.

In Mexican cuisine, cloves are best known as clavos de olor, and often accompany cumin and cinnamon.

About 85% of cloves' powerful taste is imparted by the chemical eugenol, and the quantity of the spice required is typically relatively small. It pairs well with cinnamon, allspice, vanilla, red wine, and basil, as well as onion, citrus peel, star anise, or peppercorns.

Non culinary uses
The spice is used in a type of cigarette called kretek in Indonesia. They have been smoked throughout Europe, Asia, and the United States. In 2009, clove cigarettes (as well as fruit- and candy-flavored cigarettes) were outlawed in the US. Cigarettes containing clove are now classified as cigars when sold in the US.

Clove may be used as an ant repellent.

They can be used as to make a fragrant pomander when combined with an orange.

Dried cloves

Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic. The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract. Applied to a cavity in a decayed tooth, it also relieves toothache.

In Chinese medicine, cloves or ding xiang are considered acrid, warm, and aromatic, entering the kidney, spleen and stomach meridians, and are notable in their ability to warm the middle, direct stomach qi downward, to treat hiccough and to fortify the kidney yang. Because the herb is so warming, it is contraindicated in any persons with fire symptoms and according to classical sources should not be used for anything except cold from yang deficiency. As such, it is used in formulas for impotence or clear vaginal discharge from yang deficiency, for morning sickness together with ginseng and patchouli, or for vomiting and diarrhea due to spleen and stomach coldness.

Cloves may be used internally as a tea and topically as an oil for hypotonic muscles, including for multiple sclerosis. This is also found in Tibetan medicine. Some recommend avoiding more than occasional use of cloves internally in the presence of pitta inflammation such as is found in acute flares of autoimmune diseases.


Cloves
Dried cloves

Firey Chicken Pepper Skillet

Some friends of mine had me over for dinner, Firey Chicken Pepper Skillet. I finally got the recipe and wanted to pass it along.




Ingredients:

1 tablespoon Canola Oil
12 ounces skinless, Boneless Chicken Breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 Bell Peppers (red green and yellow) cut into thin strips
1 medium Onion, sliced
1 teaspoon Roasted Ground Cumin
1 1/2 teaspoon dried Oregano Leaves
2 teaspoons chopped fresh Jalapeno Peppers (or to taste)
3 tablespoons fresh Lemon Juice
2 tablespoons chopped fresh Parsley
1/4 teaspoon Sea Salt
Freshly ground Black Pepper, to taste
Frank's Red Hot Sauce (optional)

* Option, sprinkle Peanuts or Walnut pieces when dish is done *




Directions:

In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, sliced onion, cumin, oregano, and chilies. Stir-fry for 2 to 3 minutes or until crisp tender.
Add lemon juice, parsley, salt and pepper; toss to combine well and serve.
Makes 4 servings.

Nutrition Information Per Serving: Calories 174, fat 6 g, cholesterol 60 mg, carbohydrate 6 g, sodium 168 mg.