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

Diabetic Dish of the Week - Spicy and Sweet Roasted Red Pepper Hummus

This week's Diabetic Dish of the Week is a Spicy and Sweet Roasted Red Pepper Hummus. A perfect appetizer, side dish, or lunch. Enjoy and Eat Healthy!


Spicy and Sweet Roasted Red Pepper Hummus


Ingredients
1 (15 ounce) can Bush's Garbanzo Beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground roasted cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 tablespoon chopped fresh parsley


Directions
1 - In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, nutmeg, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2 - Sprinkle the hummus with the chopped parsley before serving.

* Serve with Crackers, Pita Chips, or sliced Vegetables

Diabetic Dish of the Week - Sweet Red Pepper Hummus

For this week's Diabetic Dish of the Week - Sweet Red Pepper Hummus. Perfect Diabetic Friendly Dip Appetizer, serve with Wheat Crackers or Pita Chips. You can find this recipe along with all the other delicious and healthy recipes on the CooksRecipes website, Enjoy!   http://www.cooksrecipes.com/index.html

Sweet Red Pepper Hummus

A delicious dip to serve at any party!

Recipe Ingredients:

1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 (19-ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
Olive oil-flavored cooking spray

Cooking Directions:

1 - Spray non-stick sauté pan with olive oil spray. Sauté red peppers for 4 to 5 minutes. Set aside.
2 - In food processor, add all ingredients including red peppers. Purée for 1 minute, scrape the sides, and continue to purée until smooth.
3 - Refrigerate until serving time.

Makes 15 (1/4 cup) servings.

Nutritional Information Per Serving (1/15 of recipe; 1/4 cup): Calories: 60; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 190mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 2g; Protein: 2g.

http://www.cooksrecipes.com/diabetic/sweet_red_pepper_hummus_recipe.html

Sweet Red Pepper Hummus

Passing along a Diabetic - Friendly Sweet Red Pepper Hummus, it's only 60 calories and 10 carbs per serving. From one of my favorite recipe sites, CooksRecipes. Which has countless Diabetic, Healthy, and Delicious Recipes.   http://www.cooksrecipes.com/index.html



Sweet Red Pepper Hummus

Sweet Red Pepper HummusA delicious dip to serve at any party!

Recipe Ingredients:

1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 (19-ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
Olive oil-flavored cooking spray

Cooking Directions:

Spray non-stick sauté pan with olive oil spray. Sauté red peppers for 4 to 5 minutes. Set aside.
In food processor, add all ingredients including red peppers. Purée for 1 minute, scrape the sides, and continue to purée until smooth.
Refrigerate until serving time.
Makes 15 (1/4 cup) servings.

Nutritional Information Per Serving (1/15 of recipe; 1/4 cup): Calories: 60; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 190mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 2g; Protein: 2g.

Exchanges per Serving: 2/3 Starch.

http://www.cooksrecipes.com/diabetic/sweet_red_pepper_hummus_recipe.html

Sweet and Savory Carrot Recipes

Carrots, carrots, everywhere and it's time to put them to good use! Here to help you with that from the Diabetic Living On Line website, Sweet and Savory Carrot Recipes. Find these and so many more delicious and Diabetic Friendly recipes on the site.     http://www.diabeticlivingonline.com/



Sweet and Savory Carrot Recipes
Carrots are the perfect addition to just about any meal, whether you want sweet or savory flavors. Plus, carrots are low in calories, high in fiber, and loaded with beta-carotene, a nutrient that converts to essential vitamin A in the body.




Carrot Smoothies

With just four ingredients (including the ice!), these low-carb smoothies are a snap to make for breakfast or a diabetic snack......



Dilled Shrimp with Beans and Carrots

Loaded with veggies and brown rice, this fiber- and protein-rich dish will leave you feeling satisfied. You'll love the short ingredients list and the easy-version variation for busy weeknights......



Carrot Hummus

Featuring carrots, garbanzo beans, and a hint of lemon, this low-carb hummus makes a healthy appetizer or potluck dish. Serve with pita bread triangles, vegetable sticks, or whole grain crackers.......



*Click the link below to get all the Sweet and Savory Carrot Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/popular/sweet-and-savory-carrot-recipes

Diabetic Dish of the Week - Turkey and Veggie Roll-Ups

For this week's Diabetic Dish of the Week it's Turkey and Veggie Roll-Ups. Hummus, Baby Spinach, and Jennie - O Sliced Oven Roasted Turkey Breast makes this one good sounding Roll-Up!

Turkey and Veggie Roll-Ups

Makes 2 Servings

Ingredients
2 Tablespoons Hummus (any flavor)
1 (8 - Inch) Whole Grain Tortilla
1/4 Cup Sliced Baby Spinach
2 Slices Jennie - O Sliced Oven Roasted Turkey Breast
1/4 Cup Thinly Sliced English Cucumber
1 or 2 Slices of Sargento Ultra Thin Swiss Cheese
1/4 Cup Thinly Sliced Carrot

Directions
Spread Hummus on Tortilla to within 1 inch of edge. Layer with Spinach, Turkey, Cucumber, Cheese, and Carrots. Roll up Jelly-Roll Style, cut into 4 pieces. Enjoy!

Nutition
Clories 14, Total Fat 1g, Protein 11g, Carbs 14g, Cholesterol 16mg, Fiber 2g, Sodium 292mg

Diabetic Dish of the Week - Carrot Hummus

This week's Diabetic Friendly Dish is, Carrot Hummus.

Carrot Hummus

Ingredients

 1 cup chopped carrots
 1 15 - ounce can garbanzo beans (chickpeas), rinsed and drained
 1/4 cup tahini (sesame seed paste)
 2 tablespoons lemon juice
 2 cloves garlic, quartered
 1/2 teaspoon roasted ground cumin
 1/4 teaspoon sea salt
 2 tablespoons snipped fresh parsley
 Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks, and/or whole-grain crackers)

Directions

1 -  In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.
 2 - Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups, 16 (2-tablespoon) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 60 cal., 2 g total fat 124 mg sodium, 8 g carb. (2 g fiber), 2 g pro.

"Meatless Monday" Recipe - Grilled Veggie Sandwich

This week's "Meatless Monday" Recipe, Grilled Veggie Sandwich, comes from the PBS website. Which is filled with great recipes and tips!  http://www.pbs.org/food/




Grilled Veggie Sandwich

This grilled veggie sandwich recipe only takes 15 minutes to prepare including the homemade hummus.



Ingredients
Quick Hummus:
1 1/2 cup garbanzo beans
2 tablespoons olive oil
2 teaspoons tahini
Juice from 1/2 lemon
Salt to taste
Grilled Vegetables:
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 zucchini, sliced horizontally
1 red bell pepper, cut into strips
1 yellow onion, cut into 1-inch rounds
1 yellow squash, sliced horizontally
8 slices of bread, toasted


Directions
In a blender, add the garbanzo beans, olive oil, tahini, juice from 1/2 lemon and a pinch of salt. Pulse until smooth, adding a splash of water, if needed. Adjust the salt to taste. Set aside.
Heat a grill or grill pan over medium heat. Spray the grill or grill pan with cooking spray. In a small bowl. whisk together the olive oil, ground cumin, ground coriander and salt. Transfer the vegetables to the grill, cooking on each side for 1 to 2 minutes, taking in mind that the red bell pepper will take longer to cook than the other vegetables. Remove the vegetables and immediately brush them with the olive oil spice mixture.
To assemble the sandwiches, smear a tablespoon of hummus to each bread slice. Arrange a few zucchini slices, red bell pepper, onion and yellow squash to each half of bread; top with opposite slice of bread. Repeat the sandwich-making process with the remaining bread and vegetables.
Total Time: 15 Minutes

Yield: 4 sandwiches


http://www.pbs.org/food/fresh-tastes/grilled-veggie-sandwich/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main1&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes/