Moo Shu Turkey Wraps

For today's 2nd Jennie - O Turkey recipe its a recipe for Moo Shu Turkey Wraps. This one uses JENNIE-O® Lean Ground Turkey along with shiitake mushrooms, garlic, gingerroot, bell peppers, coleslaw mix, hoisin sauce, sweet and sour sauce, and tortillas. Asian Wraps made healthier! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Moo Shu Turkey Wraps
These fun, easy-to-make Asian wraps are packed with crunchy veggies and lean ground turkey. This recipe features stir-fried shiitake mushrooms, garlic and ginger root for bold flavors.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
8 ounces shiitake mushrooms, stems discarded and caps sliced
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1 red or yellow bell pepper, cut into short, thin strips
2 cups coleslaw mix (shredded cabbage and carrots) or sliced napa cabbage
½ cup hoisin sauce
⅓ cup plum sauce or sweet-and-sour sauce
6 tortillas, warmed

DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, garlic and gingerroot; stir-fry 2 minutes. Add bell pepper and cook 10 minutes, stirring occasionally. Add coleslaw mix and hoisin sauce; stir-fry 3 minutes.
3) Spread plum sauce evenly over each warm tortilla; top with turkey mixture. Fold bottom of tortilla up over filling and fold sides in and roll up.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 330
Protein 19g
Carbohydrates 42g
Fiber 9g
Sugars 9g
Fat 9g
Cholesterol 55mg
Sodium 690mg
Saturated Fat 2.5g

https://www.jennieo.com/recipes/200-moo-shu-turkey-wraps

Cranberry Orange Relish

I'm passing along a perfect side dish for you Thanksgiving Dinner, Cranberry Orange Relish. Made with Cranberries, Sugar, Fresh Orange Juice, Ginger Root, Orange Zest, and Fresh Mint Leaves. The recipe comes from the Jennie - O Turkey website. This is just one of many side dish recipes that you can find at the Jennie - O site. So Enjoy and and Make the SWITCH in 2018!  https://www.jennieo.com/

Cranberry Orange Relish
This is a Gluten Free Recipe
Put an original spin on a Thanksgiving favorite with Cranberry Orange Relish! It adds a citrusy,

minty touch to a classic cranberry recipe. This zesty relish will heighten the flavor of all your Thanksgiving dishes!

INGREDIENTS
1 (12-ounce) package fresh or frozen, thawed cranberries
½ cup sugar
¼ cup fresh orange juice
1 tablespoon minced ginger root
2 teaspoons grated orange zest
¼ cup fresh mint leaves, coarsely chopped

DIRECTIONS
In medium saucepan combine cranberries, sugar, orange juice, gingerroot and orange zest. Bring mixture to a boil over medium heat; reduce heat to medium-low and simmer 8 to 10 minutes or until thickened. Let stand 5 minutes.
Stir in mint leaves. Cover and refrigerate until ready to use.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 100
Protein 1g
Carbohydrates 27g
Fiber 3g
Sugars 20g
Fat 0g
Cholesterol 0mg
Sodium 0mg
Saturated Fat 0g
https://www.jennieo.com/recipes/1186-cranberry-orange-relish

"Meatless Monday" Recipe of the Week - GINGERED ACORN SQUASH

This week's "Meatless Monday" Recipe of the Week is - GINGERED ACORN SQUASH. Its from one my favorite Diabetic Recipe sites, the Diabetic Gourmet Magazine (https://diabeticgourmet.com/). The Diabetic Gourmet site is packed with Delicious, Diabetic Friendly Recipes along with info and tips on Diabetic Care and Management. So check it out today!


GINGERED ACORN SQUASH

Ingredients

2 acorn squash (about 3/4 pound each)

8-ounce can pineapple tidbits in their own juice, drained
3 tablespoons raisins (optional)
2 tablespoons light brown sugar
1 tablespoon light margarine, melted
1 teaspoon freshly grated gingerroot

Directions

1 - Preheat oven to 400 degrees F. Lightly spray a 13x9x2-inch baking dish with vegetable oil spray.
2 - Cut squash in half. Scoop out and discard seeds. Put squash halves cut side up in baking dish.
3 - In a small bowl, combine remaining ingredients. Spoon mixture into each squash cavity. Carefully pour a small amount of water around each squash. Bake, uncovered, for 45 minutes.

Recipe Yield: Servings: 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 1 grams
Sodium: 24 milligrams
Protein: 1 grams
Carbohydrates: 29 grams
https://diabeticgourmet.com/diabetic-recipes/gingered-acorn-squash

Diabetic Dish of the Week - Baked Salmon with Orange-Ginger Sauce

This week's Diabetic Dish of the Week - Baked Salmon with Orange-Ginger Sauce. Salmon and vegetables equals a comfort food recipe! It's from one of my favorite recipe sites the CooksRecipes website! Enjoy and Eat Healthy.  http://www.cooksrecipes.com/index.html

Baked Salmon with Orange-Ginger Sauce

Fresh salmon fillets are baked on a bed of vegetables and topped with a fragrant ginger citrus sauce.

Recipe Ingredients:

2 1/2 inch piece fresh gingerroot
1 cup fresh orange juice
1/4 cup Splenda® Granulated No Calorie Sweetener

2 tablespoons fat-free half-and-half
1/4 teaspoon cornstarch
1/4 teaspoon salt (optional)
2 tablespoons unsalted butter, softened
2 cups frozen stir fry vegetable blend
2 (4 ounce) salmon fillets

Cooking Directions:

1 - Preheat oven to 450°F (230°C).
2 - Make sauce. Peel gingerroot and slice into 10 slices. Pour orange juice into a small saucepan. Add Splenda® Granulated Sweetener and ginger root. Bring to a rolling boil over medium high heat. Boil 10 to 12 minutes or until orange juice has reduced to approximately 2 tablespoons. Remove sauce from heat.
3 -- Remove ginger slices using a fork and discard. Set sauce aside.
4 - Mix together the half-and-half, cornstarch and salt. Set aside. Whisk the softened butter, one Tbsp. at a time, into the 2 tablespoons of orange juice. Stir until melted. Add half and half mixture. Stir well. Place saucepan back on heat. Heat over medium- high heat until boiling.
5 - Remove sauce from heat and mix in a blender 15 to 20 seconds or until smooth and lighter in color. Set aside.  Prepare salmon. Place vegetables in an 8x8 inch-baking pan. Place salmon fillets on top of the vegetables.
6 - Bake in preheated oven 10 to 15 minutes or until cooked through, but still tender.
7 - Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately. Serve with steamed rice, if desired.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 440; Calories from Fat: 180; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 95mg; Sodium: 440mg; Total Carbs: 38g; Dietary Fiber: 7g; Sugars: 14g; Protein: 30g.

Exchanges per Serving: 4 Lean Meats, 3 Fats, 1 Vegetable, 1 Fruit.
http://www.cooksrecipes.com/diabetic/baked_salmon_with_orange-ginger_sauce_recipe.html

Ginger Chicken Kabobs

Came across this recipe (Ginger Chicken Kabobs) on several sites but went with this version off the CooksRecipes website, get grilling!   http://www.cooksrecipes.com/index.html

 Ginger Chicken Kabobs

Recipe Ingredients:

6 boneless skinless chicken thighs, cut into 1-inch pieces

2 tablespoons canola oil
2 tablespoons rice vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1 stalk lemongrass, chopped
1 (2-inch) piece fresh gingerroot, peeled and sliced
2 cloves garlic
4 green onions, cut into 1 1/2-inch lengths
1 tablespoon sesame seeds, toasted


Cooking Directions:

1 - In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemon grass, ginger and garlic

cloves. Process until lemon grass is chopped fully, about 3 minutes. Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days.
2 - Prepare charcoal or gas grill, or preheat oven broiler.
3 - Thread chicken pieces and green onions, alternating.
4 - Place on grill and cook, turning once, until chicken is firm and opaque, about 6 to 8 minutes per side. Plate on serving platter and sprinkle with sesame seeds.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 196; Total Fat: 11g; Saturated Fat: 3g; Protein: 20g.

http://www.cooksrecipes.com/chicken/ginger_chicken_kabobs_recipe.html

The Sunday Pizza - Thai Turkey Pizza

This week's Sunday Pizza is a Thai Turkey Pizza. This one comes from the Jennie - O Turkey website. It's made with JENNIE-O® Extra Lean Turkey Breast Cutlets along with gingerroot, red bell pepper, hoisin sauce, spices, and peanuts. Have a slice of Thai with this week's recipe! You can find this recipe along with many other healthy and delicious recipes on the Jennie - O website, enjoy!      http://www.jennieo.com/

Thai Turkey Pizza

Ingredients
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets

2 teaspoons minced gingerroot
2 teaspoons minced garlic
¼ teaspoon crushed red pepper
⅓ cup thinly sliced red bell pepper
¼ cup hoisin sauce
1 (12-inch) pre-baked pizza crust
⅓ cup thinly sliced green onions
½ teaspoon lime zest
⅓ cup coarsely chopped roasted peanuts
2 tablespoons chopped fresh cilantro or basil


Directions

1 - Heat oven to 450ºF. Cook cutlets as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut turkey into 1-inch strips. In medium bowl, combine turkey with ginger, garlic, red pepper and bell pepper. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add turkey mixture; stir-fry 3 minutes. Add hoisin sauce; stir-fry 2 minutes.

2 - Place pizza crust on baking sheet. Arranbe turkey mixture evenly over pizza crust; sprinkle with green onions and zest. Bake 8 to 10 minutes or until crust is golden brown. Sprinkle with roasted peanuts and fresh cilantro. Cut into wedges.

*Always cook to an internal temperature of 165°F.


Nutritional Information

Calories 290 Fat 10g
Protein 25g Cholesterol 35mg
Carbohydrates 25g Sodium 360mg
Saturated Fat 1.5g

http://www.jennieo.com/recipes/197-Thai-Turkey-Pizza