Diabetic Dish of the Week - SOUTHWESTERN EGG SCRAMBLE

This week's Diabetic Dish of the Week is a SOUTHWESTERN EGG SCRAMBLE. Start your day off right with this week's recipe! Made using Hominy, Green Chilies, Egg Substitute, and Reduced Fat Shredded Monterey Jack Cheese. 4 ingredients and real easy to prepare. It's 125 calories and 7 carbs per serving. The recipe is from the Diabetic Gourmet Magazine where you'll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today. Enjoy and Make 2019 a Healthy One!  https://diabeticgourmet.com/

SOUTHWESTERN EGG SCRAMBLE
Ingredients

3/4 cup canned (drained) hominy

2 tablespoons chopped green chilies
2 cups fat-free egg substitute
1/2 cup shredded, reduced-fat Monterey Jack (plain or with hot peppers) or Mexican cheese blend

Directions

1 - Coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the hominy to the skillet and cook for about 1 minute, until heated through.
2 - Stir the chilies into the egg substitute and pour over the hominy. Reduce the heat to medium-low and cook without stirring for several minutes, until the eggs are set around the edges. Stirring gently to scramble, continue to cook for another minute, until the eggs are almost set.
3 - Sprinkle the cheese over the eggs and cook just until the eggs are set but not dry and the cheese is melted. Serve hot.

Recipe Yield: Yield: 4 servings`` Serving Size: 1/4 of recipe

NUTRITIONAL INFORMATION PER SERVING:
Calories: 125
Fat: 2.3 grams
Sodium: 414 milligrams
Cholesterol: 1 milligrams
Protein: 17 grams
Carbohydrates: 7 grams

https://diabeticgourmet.com/diabetic-recipes/southwestern-egg-scramble

Jennie - O Turkey Recipe of the Week - Turkey Ham Quiche

This week's Jennie - O Turkey Recipe of the Week is a Turkey Ham Quiche.  Made using the  JENNIE-O® Turkey Ham along with Shredded Cheddar Cheese, Egg Substitute, Milk, and Green Onions. Then baked and served in a Frozen Pie Shell. Start the morning off healthy and a delicious Turkey Ham Quiche. 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/

Turkey Ham Quiche
Start your weekend off right with this fresh take on a brunch favorite. And with only 15 minutes of prep time, the whole family can eat well without eating into your free time.

INGREDIENTS

1 cup diced JENNIE-O® Turkey Ham
¾ cup shredded Cheddar cheese
1 (9-inch) frozen pie shell, baked according to package directions
¾ cup egg substitue or 3 eggs, beaten
¾ cup milk
¼ cup chopped green onions

DIRECTIONS
1) Heat oven to 350°F. Sprinkle turkey ham and cheese over baked pie shell.
2) In small bowl, whisk eggs and milk. Stir in green onions; pour into pie shell. Place pie shell on baking sheet. Bake 20 to 25 minutes or until knife inserted in center comes out clean.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 320
Protein 19g
Carbohydrates 27g
Fiber 1g
Sugars 5g
Fat 16g
Cholesterol 35mg
Sodium 870mg
Saturated Fat6g
https://www.jennieo.com/recipes/38-turkey-ham-quiche

Bird's Nest Breakfast Cups

From the Jennie - O Turkey website I have a recipe for Bird's Nest Breakfast Cups. Made using the JENNIE-O® Lean Turkey Breakfast Sausage Links, one of my favorites! You'll also need Shredded Hash Browns, Egg Substitute, Shredded Cheddar Cheese, and Shredded Swiss Cheese. You can find this recipe along with all the other Jennie - O Recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Bird's Nest Breakfast Cups
Crispy hash browns, eggs and sausage all in one easy brunch recipe.

INGREDIENTS

1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
1 (20-ounce) package refrigerated shredded hash brown potatoes
½ cup milk
2 eggs or ½ cup egg substitute
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese

DIRECTIONS
1) Heat oven to 425°F. Cook sausage links as specified on package. Always cook to well done, 165°F as measured by a meat thermometer. Chop sausage links into small pieces.
2) Mist 12 muffin cups with cooking spray. Divide potatoes evenly among muffin cups. Bake 25 to 30 minutes or until crisp and golden brown. Reduce oven temperature to 350°F.
3) In bowl, beat together milk and eggs. Stir in chopped sausage and cheeses. Pour mixture into each muffin cup. Bake 18 to 20 minutes or until egg is set. Cool 5 minutes before removing from muffin cups.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 230
Protein 13g
Carbohydrates 28g
Fiber 2g
Sugars 1g
Fat 8g
Cholesterol 40mg
Sodium 310mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/972-birds-nest-breakfast-cups

Jennie - O Turkey Recipe of the Week - Turkey Sausage and Sassy Scrambled Eggs

This week's Jennie - O Turkey Recipe of the Week is - Turkey Sausage and Sassy Scrambled Eggs. Made using one of my favorites the JENNIE-O® Lean Turkey Breakfast Sausage Links. These links are so good and always taste so fresh! You'll also need; Butter, Egg Substitute, Bell Peppers, Green Onions, Hot Pepper Sauce, and Shredded Cheddar Cheese. No one will skip Breakfast with this recipe! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Turkey Sausage and Sassy Scrambled Eggs 
Spice up your breakfast or brunch with this carb-conscious Mexican recipe. Fluffy scrambled eggs mixed with fresh green onion and bell peppers pairs perfectly with savory lean turkey sausage.

INGREDIENTS

1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
2 tablespoons butter
2½ cups egg substitute or 10 eggs
½ cup diced red bell pepper
½ cup diced green onions
¾ teaspoon hot pepper sauce
½ cup shredded Cheddar cheese


DIRECTIONS
1) Cook turkey sausage links as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Meanwhile, in large skillet over medium-high heat melt butter. In medium bowl, beat together eggs, bell pepper, green onions and hot pepper sauce. Pour into skillet. Cook 3 minutes or until eggs are set; stirring occasionally.
3) Sprinkle with cheese and stir to combine. Serve with sausages
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 200
Protein 17g
Carbohydrates 2g
Fiber 1g
Sugars 1g
Fat 14g
Cholesterol 75mg
Sodium 590mg
Saturated Fat 7g
https://www.jennieo.com/recipes/136-turkey-sausage-and-sassy-scrambled-eggs

Diabetic Dish of the Week - Low-Fat Egg Drop Soup

This week's Diabetic Dish of the Week is a recipe for Low-Fat Egg Drop Soup. Made using Low-Sodium Fat-Free Chicken Broth, Lite (low-sodium) Soy Sauce, Egg Substitute, and Chopped Green Onions. Good for the body and good for the soul! The recipe comes from the Diabetes Self Management website. At the Diabetes Management site you'll find a fantastic selection of Diabetes Friendly Recipes along with Diabetes Management Tips, Exercise Tips, Diabetic News and more! Check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Low-Fat Egg Drop Soup
Preparation time: 2 minutes. Cooking time: 5 minutes.

Ingredients
1 can (14 ounces) low-sodium, fat-free chicken broth
1/2 teaspoon lite (low-sodium) soy sauce
1/4 cup liquid egg substitute
2 tablespoons chopped green onions

Directions
Bring chicken broth to a rolling boil over medium-high heat in a small saucepan. Add soy sauce. Slowly pour the liquid egg substitute (a measuring cup with a spout works well) into the boiling liquid. Ribbons of egg will form naturally if the broth is at a high boil and will cook instantly. Remove from heat. Divide the liquid into four small Asian-style soup cups or small bowls. Top each bowl with an equal portion of chopped green onions.

Yield: 4 servings. Serving size: about 3 ounces.

Nutrition Facts Per Serving:
Calories: 21 calories, Carbohydrates: 0 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 280 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/low-fat-egg-drop-soup/

Diabetic Dish of the Week - Banana Cream Angel Bites

This week's Diabetic Dish of the Week is - Banana Cream Angel Bites. Here's a perfect Diabetic Friendly Dessert for the Holidays, Banana Cream Angel Bites. Splenda Sweetner replaces the Sugar in the recipe. There's 90 calories and 12 net carbs per serving, which is 3 Angel Bites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines. Check it out today! Merry Christmas and Eat Healthy!  https://www.cooksrecipes.com/index.html

Banana Cream Angel Bites
A uniquely satisfying, diabetic-friendly and indulgent guilt-free dessert.

Recipe Ingredients:
Angel Bites:
5 large egg whites

1/3 cup Splenda® Granulated No Calorie Sweetener
1 1/2 teaspoons vanilla extract
1 pinch salt

Banana Cream Filling:
1/2 cup egg substitute
1 cup LACTAID® Fat Free Milk
1 teaspoon vanilla extract
2 tablespoons light butter
1 tablespoon cornstarch
1/4 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon banana flavor
2 bananas, sliced
2 tablespoons semisweet chocolate chips

Cooking Directions:
1 - Preheat oven to 350°F (175°C). Lightly oil a 13x11 inch-baking sheet. Set aside.
2 - Make Angel Bites: Place egg whites in a medium mixing bowl. Whip on high speed using an electric beater or wire whisk until frothy.
3 - Add Splenda® Granulated Sweetener, vanilla and salt. Mix on high speed until medium-stiff peaks form (approximately 20 to 30 seconds).
4 - Spoon rounded tablespoons of egg white mixture onto prepared baking sheet. Bake in preheated 350°F (175°C) oven 10 to 15 minutes or until golden brown. Remove from pan. Cool.
5 - Make Filling: Place egg substitute, LACTAID® Fat Free Milk, vanilla and light butter in a small saucepan. Blend Splenda® Granulated Sweetener and cornstarch together and add to ingredients in the saucepan. Stir well. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble (approximately 3 to 4 minutes).
6 - Remove filling from heat and add banana flavor. Stir until well mixed. For an extra creamy filling, pour into the bowl of a food processor or blender. Cover and process until very creamy (approximately 10 seconds). Pour filling into a bowl and refrigerate at least 20 minutes or until ready to serve.
7 - Assemble Angel Bites. Just before serving, sandwich Angel Bites with filling. Place three Angel Bites on a plate with the bottoms facing up. Top each with sliced banana and a spoonful of filling. Stack another Angel Bite on top. Repeat for each serving.
8 - Garnish with a dollop of whipped cream and chocolate shavings.
Makes 5 servings. Serving Size: 3 prepared angel bites.

Tip: If egg whites start to separate, whisk them back together using a wire whisk.

Nutritional Information Per Serving (1/5 of recipe; 3 prepared angel bites): Calories 90 | Calories from Fat 20 | Fat 2.0g (sat 0g) | Cholesterol 0mg | Sodium 140mg | Carbohydrates 14g | Fiber 2g | Sugars 8g | Protein 4g.
https://www.cooksrecipes.com/diabetic/banana_cream_angel_bites_recipe.html

Turkey Ham and Egg on English Muffin

I've got another recipe off the Jennie - O Turkey website to pass along, Turkey Ham and Egg on English Muffin. Made using JENNIE-O® Turkey Ham with toppings of Tomato, Guacamole, Italian Dressing, Egg Substitute, and fresh Chives served on English Muffins. And that's how you start your day! 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 2018!  https://www.jennieo.com/

Turkey Ham and Egg on English Muffin
Marinated tomato slices, fresh guacamole, lean turkey ham and toasted English muffins combine to form this amazing breakfast sandwich. Ready in less than 15 minutes.

INGREDIENTS
2 slices tomato
2 tablespoons Italian dressing
4 slices JENNIE-O® Turkey Ham
2 eggs or ½ cup egg substitute
2 tablespoons water
1 tablespoon chopped fresh chives
2 English muffins, split and toasted
⅓ cup WHOLLY GUACAMOLE® guacamole

DIRECTIONS
1) Marinate tomato slices in dressing 10 minutes.
2) Sauté turkey ham over medium heat 1 minute on each side.
3) In bowl whisk eggs, water and chives. In non-stick skillet over medium heat, cook egg mixture.
4) Spread muffin half with guacamole. Top with turkey ham, scrambled eggs, marinated tomato and remaining muffin half.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 19g
Carbohydrates 29g
Fiber 4g
Sugars 11g
Fat 20g
Cholesterol 30mg
Sodium 940mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/139-turkey-ham-and-egg-on-english-muffin

Turkey, Pesto and Sun-Dried Tomato Pastries

Here's another Delicious and Healthy Recipe from the Jennie - O Turkey website, Turkey, Pesto and Sun-Dried Tomato Pastries. Prepare this one for Breakfast, Brunch, Lunch, or just a Snack. Made using JENNIE-O® Tender Browned Turkey Breast along with Frozen Puff Pastry, Sun Dried Tomatoes, Basil Pesto, Egg Substitute, and Parmesan Cheese. This one is sure to please! You can find this recipe at Jennie - O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey, Pesto and Sun-Dried Tomato Pastries
Savory pastries are a great way to snack. Bake up these tasty, flaky cups of turkey, egg and pesto in just under 60 minutes that’s just 100 calories per serving!

INGREDIENTS

1 (17.3-ounce) package frozen puff pastry, thawed
⅔ cup finely chopped JENNIE-O® Tender Browned Turkey Breast
⅓ cup sun-dried tomatoes in oil, drained and chopped
2 tablespoons basil pesto
¾ cup egg substitute or 3 eggs
⅔ cup milk
⅓ cup finely grated fresh Parmesan cheese

DIRECTIONS
1) Grease mini-muffin pans (32 cups). Heat oven to 375°F.
2) Roll out half the pastry on lightly flour surface to 12-inch square. Using 3-inch round cutter, cut 16 pastry rounds. Press into prepared pans. Repeat with remaining pastry.
3) Divide turkey and tomato between pastry.
4) Whisk pesto, eggs and milk in a liquid measure. Carefully pour mixture into each pastry cup.
5) Sprinkle with cheese. Bake 25 minutes or until golden brown. Let stand 5 minutes before removing to a wire rack. Serve warm.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 100
Protein 3g
Carbohydrates 8g
Fiber 0g
Sugars 0g
Fat 7g
Cholesterol 5mg
Sodium 105mg
Saturated Fat 1g
https://www.jennieo.com/recipes/513-turkey-pesto-and-sun-dried-tomato-pastries

Breakfast Turkey Tacos

I have a another Jennie - O Turkey Taco recipe to pass along for all of you, Breakfast Turkey Tacos. Here's a recipe that will make you want to get up early for! Made using one of my Sausage Links, the JENNIE-O® Lean Turkey Breakfast Sausage Links. These are so good, they cook up perfect and taste so fresh! Along with the Sausage Links you'll be using; Eggs or Egg Substitute, Cheddar Cheese, and Salsa all in a Taco. 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 2018! https://www.jennieo.com/

Breakfast Turkey Tacos
Turkey sausage, shredded Cheddar cheese and fluffy scrambled eggs wrapped in a tortilla and covered in salsa. This kid-friendly breakfast recipe is ready in under 15 minutes!

INGREDIENTS

1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
1 (16-ounce) carton egg substitute or 8 eggs
¾ cup shredded Cheddar cheese, divided
4 taco size tortillas, warmed
2 teaspoons chopped fresh chives
salsa, if desired

DIRECTIONS
1) Cook sausages as specified on package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice and keep warm.
2) Prepare eggs according to package directions. Stir in ½ cup cheese.
3) Spoon egg and sausage onto tortillas. Sprinkle with remaining cheese. Top with chives. Serve with salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 340
Protein 32g
Carbohydrates 18g
Fiber 1g
Sugars 0g
Fat 16g
Cholesterol 85mg
Sodium 890mg
Saturated Fat 7g
https://www.jennieo.com/recipes/737-breakfast-turkey-tacos

Diabetic Dish of the Week - SPINACH, FETA AND GRAPE TOMATO OMELET

This week's Diabetic Dish of the Week is a SPINACH, FETA AND GRAPE TOMATO OMELET. This one saves on calroies, fat, and carbs by using Egg Substitute, Fat Free Milk, and Reduced Fat Feta Cheese. It's 135 calories, 1.5 grams fat, and 5 carbs per serving! Start you day off right with this Diabetic Friendly Recipe from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you'll not only find a huge selection of Diabetic Friendly Recipes, Diabetic News, and Diabetes Management Tips. Check it out today! So Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

SPINACH, FETA AND GRAPE TOMATO OMELET

Ingredients

2 cups egg substitute (500 mL)
3 Tbsp fat-free milk (45 mL)
2 cups (2oz/60 g) loosely packed baby spinach (500 mL)
2 Tbsp chopped fresh basil leaves (30 mL)
1 Tbsp canola oil (15 mL)
1 cup grape tomatoes, quartered (250 mL)
1/2 tsp chopped fresh rosemary leaves (2 mL)
1/2 cup (2 oz/60 g) reduced-fat feta cheese (125 mL)

Directions

1 - Combine egg substitute and milk in a medium bowl and whisk until well blended.
2 - Place spinach and basil in another medium bowl; set aside.
3 - Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
4 - Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
5 - When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.

Recipe Yield: Yield: 4 servings. Serving size: 1/2 omelet.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 135
Fat: 6 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 445 milligrams
Cholesterol: 5 milligrams
Protein: 16 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/spinach-feta-and-grape-tomato-omelet

Diabetic Dish of the Week - MEXICAN-STYLE STEAK AND EGGS BREAKFAST

This week's Diabetic Dish of the Week is a MEXICAN-STYLE STEAK AND EGGS BREAKFAST. It's from one of my favorite recipe websites, the Diabetic Gourmet Magazine. Take a few minutes and start to go through the huge selection of Diabetic Friendly Recipes. They also have Diabetes Management Tips and Diabetes News. So be sure to check it out today. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

MEXICAN-STYLE STEAK AND EGGS BREAKFAST

Ingredients

1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces)
Salt
2 teaspoons vegetable oil
6 small flour tortillas (6-inch diameter), warmed
1-1/2 cups egg substitute
6 tablespoons reduced-fat shredded Cheddar cheese
6 tablespoons guacamole
6 tablespoons salsa
6 tablespoons reduced-fat sour cream
Directions

Heat large, heavy nonstick skillet over medium heat until hot. Season beef steak with salt, as desired. Place beef in skillet. Pan-broil 10 to 13 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream. Serve immediately.
Recipe Yield: Makes 6 servings

Nutritional Information Per Serving:

Calories: 271
Fat: 10 grams
Saturated Fat: 4 grams
Fiber: 2 grams
Sodium: 553 milligrams
Cholesterol: 45 milligrams
Protein: 24 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/?s=MEXICAN-STYLE+STEAK+AND+EGGS+BREAKFAST

Jennie - O Turkey Recipe of the Week - Turkey Sausage and Egg Breakfast Sandwich

This week's Jennie - O Turkey Recipe of the Week is - Turkey Sausage and Egg Breakfast Sandwich. Start your day of right with this week's recipe of a Jennie - O Turkey Recipe of the Week - Turkey Sausage and Egg Breakfast Sandwich! Using JENNIE-O® Lean Turkey Breakfast Sausage Patties along with Egg Substitute, Cheddar Cheese, and English Muffins. For your English Muffins you might like to try the one we always use, Healthy Life Whole Grain English Muffins. They are only 100 calories and 16 net carbs per serving. You can find this recipe along with info and description of the JENNIE-O® Lean Turkey Breakfast Sausage Patties all at the Jennie - O Turkey website. Enjoy and Make the SWITCH IN 2018! https://www.jennieo.com/


Turkey Sausage and Egg Breakfast Sandwich

Turkey sausage patties, eggs, melted cheese and toasted English muffins can make any morning brighter. Ready in under 15 minutes you can take breakfast to-go on your way out the door.

INGREDIENTS

1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Patties
1 tablespoon butter
1½ cups egg substitute or 6 eggs
¼ teaspoon freshly ground pepper
6 slices Cheddar cheese
6 English muffins, split and lightly toasted

DIRECTIONS
1)Press 2 patties together to form 1 patty. Repeat with remaining patties.
2) Cook turkey breakfast sausage patties as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
3) In non-stick skillet over medium-low heat, melt butter. Add eggs. Sprinkle eggs with pepper; cook 2 minutes. Cover skillet; cook 3 to 4 minutes or until whites of eggs are set.
4) Place cheese slice over eggs; cover and cook 1 minute or until cheese is melted. Place sausage patty on each muffin bottom; top with egg and add muffin top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 390
Protein2 8g
Carbohydrates 28g
Fiber 2g
Sugars 1g
Fat 17g
Cholesterol 75mg
Sodium 910mg
Saturated Fat 9g

https://www.jennieo.com/recipes/129-turkey-sausage-and-egg-breakfast-sandwich

Turkey Sausage and Sassy Scrambled Eggs

Here's another delicious and healthy way to start you day off, Turkey Sausage and Sassy Scrambled Eggs. This would make a great Brunch idea also. You'll be using JENNIE-O® Lean Turkey Breakfast Sausage Links, I love these! Then for those Sassy Eggs you'll need Egg Substitute, Green Onions, Bell Peppers, Hot Pepper Sauce, and Cheddar Cheese. 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 Sausage and Sassy Scrambled Eggs

Spice up your breakfast or brunch with this carb-conscious Mexican recipe. Fluffy scrambled eggs mixed with fresh green onion and bell peppers pairs perfectly with savory lean turkey sausage.

INGREDIENTS
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
2 tablespoons butter
2½ cups egg substitute or 10 eggs
½ cup diced red bell pepper
½ cup diced green onions
¾ teaspoon hot pepper sauce
½ cup shredded Cheddar cheese

DIRECTIONS
1) Cook turkey sausage links as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Meanwhile, in large skillet over medium-high heat melt butter. In medium bowl, beat together eggs, bell pepper, green onions and hot pepper sauce. Pour into skillet. Cook 3 minutes or until eggs are set; stirring occasionally.
3) Sprinkle with cheese and stir to combine. Serve with sausages.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 200
Protein 17g
Carbohydrates 2g
Fiber 1g
Sugars 1g
Fat 14g
Cholesterol 75mg
Sodium 590mg
Saturated Fat 7g
https://www.jennieo.com/recipes/136-turkey-sausage-and-sassy-scrambled-eggs

Jennie - O Turkey Recipe of the Week - Turkey Taco Cups

This week's Jennie - O Turkey Recipe of the Week is - Turkey Taco Cups. Mini Breakfast Cups filled with JENNIE-O® Lean Turkey Breakfast Sausage Links, Salsa, Egg Substitute, Cheddar Cheese, Olives, and Seasoning. You can find this recipe at the Jennie - O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Taco Cups
Impress a brunch crowd with these cute, flavorful mini-breakfast cups. Baked with eggs, Cheddar and lean turkey sausage, this recipe is under 300 calories per serving!

INGREDIENTS

3 corn tortillas
olive oil cooking spray
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links, casing removed, sliced
½ cup tomato salsa
2¼ cups egg whites or egg substitute
¼ cup shredded low-fat Cheddar cheese
¼ cup sliced ripe olives
2 tablespoons chopped fresh cilantro
salsa, if desired

DIRECTIONS
1) Heat oven to 400°F. Stack corn tortillas and cut into quarters. Cut quarters in half 8 wedges for each tortilla (and a total of 24 wedges). Spray muffin cups with cooking spray.
2) Cook and crumble turkey sausage links as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
3) To assemble: Place one tortilla wedge in each muffin cup, with the widest side at the bottom of the cup. Place a second tortilla wedge on the opposite side of the muffin cup so that the wide edges will be overlapping in the bottom of the cup, by about ½-inch. The tortilla wedge points will extend outside of the cup, about ½-inch straight up. Repeat with remaining. Place about 1½ tablespoon sausage (from one whole link) in each muffin cup, on top of the tortilla wedges. Place a tablespoon of salsa on top of the sausage.
4) Measure 3 tablespoons of egg white (or egg substitute) into each muffin cup. Bake 10 minutes or until eggs are just set. They will be slightly puffed. Carefully remove "muffins" from pan and place two on each serving plate. Sprinkle each "muffin" with cheese. Top each muffin with few olive slices and sprinkle with cilantro. Serve with extra salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 150
Protein 18g
Carbohydrates 9g
Fiber 2g
Sugars 1g
Fat 6g
Cholesterol 40mg
Sodium 690mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/409-turkey-taco-cups

Raspberry Heart Cookies

Here's the perfect Valentine Day Gift, Homemade Cookies. From the CooksRecipes website its Raspberry Heart Cookies. Heart shaped cookies with a cut out center filled with raspberry filling. And as most recipes you can find this recipe on various sites but the one from here on the Cooks site is made with Splenda Sweetener, light Butter, and Egg substitute. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Raspberry Heart Cookies

Cute cookie sandwiches are made with a raspberry filling and attractive heart cut-out in the center.

Recipe Ingredients:

3/4 cup unsalted butter, room temperature

1/4 cup light butter, room temperature
1 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup low sugar or no sugar raspberry jam
3 ounces sugar free chocolate, melted

Cooking Directions:

Blend together butters, Splenda® Granulated Sweetener and vanilla in a medium mixing bowl. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate at least 1 hour.
Preheat oven to 350°F (175°C). Lightly oil a baking pan or cookie sheet. Set aside.
Remove dough from refrigerator and roll out on a floured work surface to approximately 1/8-inch thickness. Cut with two-inch heart shaped cookie cutter. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on prepared cookie sheet.
Bake for 8 to 10 minutes or until lightly browned on the bottom. Cool on a wire rack.
Lightly drizzle melted chocolate over cookies with the heart cutouts. Spread 1 teaspoon raspberry jam on the remaining cookies and top with the cutout cookies.
Makes 24 cookies.

Nutritional Information Per Serving (1 cookie): Calories 150 | Calories from Fat 70 | Fat 8g (sat 4.5g) | Cholesterol 20mg | Sodium 65mg | Carbohydrates 17g | Fiber 1g | Sugars 2g | Protein 2g.
http://www.cooksrecipes.com/diabetic/raspberry_heart_cookies_recipe.html

Kitchen Hint of the Day!

Healthy Hint.....


When possible cook with an Egg or Egg White substitute instead of regular Eggs and Egg Whites.

Jennie - O Turkey Recipe of the Week - Turkey Salsa Scramble

This week's Jennie - O Turkey Recipe of the Week is Turkey Salsa Scramble. Start your day off with a delicious and healthy breakfast skillet. Made with the JENNIE-O® Lean Ground Turkey Roll. It's only 150 calories and 2 carbs per serving! You can find this recipe at the Jennie - O website along with all the other healthy and delicious recipes. http://www.jennieo.com/

Turkey Salsa Scramble

There’s something magical about breakfast skillets. The sizzling of lean ground turkey, the bubbling eggs…mmm. Made with green onions and fresh salsa, this magical skillet breakfast is ready in under 30 minutes!

Ingredients
1 (16-ounce) package JENNIE-O® Lean Ground Turkey Roll

1 teaspoon taco seasoning
1½ cups egg substitute or 6 eggs
1 tablespoon low-fat plain yogurt
2 tablespoons chopped green onion
2 tablespoons chopped green chilies
2 tablespoons shredded Mexican blend cheese
2 tablespoons salsa


Directions
STEP 1: In non-stick skillet over medium-high heat, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

STEP 2: Whisk taco seasoning, eggs and yogurt in a medium bowl. Add to turkey. Cook for one to two minutes or until eggs are almost cooked, stirring occasionally.

STEP 3: Stir in green onion, green chilies, cheese and salsa.
* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 150 Fat 11g
Protein 24g Cholesterol 90mg
Carbohydrates 2g Sodium 280mg
Fiber 0g Saturated Fat 3g
Sugars 1g

http://www.jennieo.com/recipes/539-Turkey-Salsa-Scramble

Jennie - O Turkey Recipe of the Week - Mexican Turkey Frittata

This week's Jennie - O Turkey Recipe of the Week is Mexican Turkey Frittata. A perfect Easter Breakfast or Brunch recipe idea! This one uses the JENNIE-O® Extra Lean Ground Turkey Breast. Start Esater off right with an Egg and Turkey Frittata! You can find this recipe at the Jennie - O website, Enjoy!       http://www.jennieo.com/

Mexican Turkey Frittata

This flavorful egg and turkey frittata recipe will wake up your taste.

INGREDIENTS

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

¼ teaspoon cumin

1 tablespoon vegetable oil

1 green bell pepper, chopped

2 cups sliced small mushrooms

1 tablespoon chipotle peppers in adobo sauce, finely chopped

3 cups egg substitute or 12 eggs

½ cup milk

¼ cup chopped fresh cilantro

1 cup shredded low-fat Mexican blend cheese

⅓ cup sliced green onions

DIRECTIONS

1 - Heat oven to 350°F. Mist 8 x 8-inch baking dish with cooking spray. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle with cumin; stir to mix.

2 - In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

3 - In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions. Spoon mixture into baking dish. Bake 30 to 40 minutes or until set.

* Always cook to an internal temperature of 165F

Nutritional Information

Calories 170

Fat 6g

Protein 24g

Cholesterol 40mg

Carbohydrates 4g

Sodium 300mg

Fiber 0g

Saturated Fat 3g

http://www.jennieo.com/holidays-and-events/easter/recipe/971-Mexican-Turkey-Frittata

Diabetic Dish of the Week - Spicy Bacon and Cheese Eggwich

This week's Diabetic Dish of the Week will start your morning off the right way, Spicy Bacon and Cheese Eggwich. Made with Egg Substitute, Turkey Bacon, Hot Sauce, Cheddar Cheese, and served on a Whole Wheat English Muffin. You can find this recipe and all the other delicious and healthy recipes on the CooksRecipes website. Eat Healthy!  http://www.cooksrecipes.com/index.html

Spicy Bacon and Cheese Eggwich

A new twist on the greasy breakfast sandwich, this complete grab-and-go breakfast features a high-protein egg substitute, tasty turkey bacon and cheddar cheese sandwiched together in a whole wheat English muffin. And, it serves up 12 grams of protein.

Recipe Ingredients:

1 cup (8 ounces) Better'n Eggs
1/4 teaspoon cayenne hot pepper sauce
1/8 cup (0.5 ounce) shredded Cheddar cheese

2 slices turkey bacon, cut in half crosswise
2 whole-wheat English muffins, split

Cooking Directions:

1 - Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Add Better'n Eggs and stir in hot pepper sauce. As eggs start to set, use spatula to lift edge, letting uncooked eggs flow to bottom of skillet. Cook until Better'n Eggs are set but still moist. Sprinkle shredded cheese on top and then fold over the Better'n Eggs so cheese melts in the middle.
2 - Place turkey bacon on microwave-safe plate. Cover with paper towel. Microwave on HIGH 30 to 40 seconds or until warmed.
3 - Toast each half English muffin in toaster. Spoon about 1/2 cup Better'n Eggs mixture on top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining toasted muffins.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 226, Fat: 6 g, Cholesterol: 15 mg, Sodium: 534 mg, Carbohydrate: 27 g, Dietary Fiber: 5 g, Protein: 17 g.

http://www.cooksrecipes.com/breakfast/spicy_bacon_and_cheese_eggwich_recipe.html

Kitchen Hints of the Day!

From the Joslin Diabetes Center website (http://www.joslin.org/index.html). These are just some of the helpful tips to help deal with Diabetes, check the site out for all the tips. - A Word about Dairy.....

Many dairy products used in cooking and baking are high in fat. You can lower the fat content without compromising taste.

* Try low fat cheeses, skim or low-fat milk, and low-fat and non-fat yogurt.
* Use evaporated skim milk when making cream sauces.
* Cook with an egg substitute.
* Try fat-free half and half in coffee.
* Use small amounts of trans fat-free margarine.

http://www.joslin.org/info/Healthy_Cooking_Techniques_and_Diabetes.html