Jennie - O Turkey Recipe of the Week -Mini Chipotle-Spiced Turkey Meatloaves

This week's Jennie - O Turkey Recipe of the Week is - Mini Chipotle-Spiced Turkey Meatloaves. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Celery, Carrot, Chipotle Peppers (canned in adobo sauce), Quick-Cooking Oats, and Egg Whites. Also included is a recipe for the Meatloaf topping which is made using; Ketchup, Chipotle Pepper Adobo Sauce, and Brown Sugar. You can find this recipe at the Jennie - O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Mini Chipotle-Spiced Turkey Meatloaves
Miniature veggie-stuffed turkey meatloaves, spiced with a smoky chipotle sauce and baked in a muffin pan, make for a fun weeknight dinner recipe that’s a departure from the norm.

INGREDIENTS

MEATLOAF
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, peeled and chopped
2 chipotle peppers (canned in adobo sauce)
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup quick-cooking oats
2 egg whites
TOPPING
¼ cup ketchup
1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
1 tablespoon brown sugar

DIRECTIONS
1) Heat oven to 350°F. Mist 6 hole large muffin pan with cooking spray. In bowl of food processor, place onion, celery and carrot. Process until finely chopped. Add chipotle peppers; pulse until combined. In large bowl, combine turkey breast and vegetable mixture. Add oats and egg whites; mix until combined.
2 ) Place ⅔ cup turkey into each muffin cup. Bake 20 minutes. For topping in small bowl, combine ketchup, chipotle pepper adobo sauce and brown sugar; set aside.
3) Spoon topping over each meatloaf. Bake 5 to 10 minutes or until meatloaves are well-done, 165°F as measured by a meat thermometer. Let meatloaves stand 5 minutes before serving.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 140
Protein 20g
Carbohydrates 13g
Fiber 1g
Sugars 6g
Fat 1.5g
Cholesterol 35mg
Sodium 75mg
Saturated Fat 0g
https://www.jennieo.com/recipes/441-mini-chipotle-spiced-turkey-meatloaves

Jennie - O Turkey Recipe of the Week -Turkey Peppers with Couscous

This week's Jennie - O Turkey Recipe of the Week is a Turkey Peppers with Couscous. Made using, my favorite, JENNIE-O® Extra Lean Ground Turkey Breast. Some of the other ingredients you'll be using are; a Mix of Bell Peppers (Yellow, Green, and Red), Red Onion, Diced Tomatoes, Couscous, Feta Cheese, and more! Stuffed and delicious! 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 2019!   https://www.jennieo.com/

Turkey Peppers with Couscous
Middle Eastern flavors, including roasted pine nuts, crumbled goat cheese, couscous and lean ground turkey, fill colorful bell peppers for a dinner that’s under 500 calories per serving.

INGREDIENTS

4 bell peppers, mix of yellow, green and red
½ cup chopped red onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons dried basil leaves
½ teaspoon freshly ground pepper
1 (14.5-ounce) can diced tomatoes or seasoned diced tomatoes, drained
1 (5.45-ounce) package sun-dried tomato flavored couscous, prepared according to package directions
6 ounces crumbled feta or goat cheese
¼ cup toasted pine nuts
¾ cup fresh breadcrumbs
paprika, if desired

DIRECTIONS
1) Heat oven to 375°F. Cut bell peppers lengthwise through stems keeping stem halves intact. Cut peppers in half again forming quarters. Discard seeds and veins. Cook in boiling water 5 to 6 minutes or until crisp-tender; drain and place cut side up in 13x9-inch baking dish.
2) Coat large skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally; add ground turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add basil leaves and pepper. Cook 5 minutes, stirring occasionally. Add diced tomatoes and prepared sun-dried tomato flavored couscous; cook 5 minutes or until heated through. Remove from heat; stir in crumbled feta cheese and toasted pine nuts. Mound mixture into pepper quarters.
3) Sprinkle fresh breadcrumbs over filled peppers. Sprinkle with paprika, if desired. Bake 30 minutes or until bread crumbs are golden brown, filling is hot and peppers are tender.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 390
Protein 42g
Carbohydrates 37g
Fiber 6g
Sugars 7g
Fat 10g
Cholesterol 70mg
Sodium 850mg
Saturated Fat 5g
https://www.jennieo.com/recipes/384-turkey-peppers-with-couscous

Stuffed Bell Peppers

I have a second Jennie - O Turkey recipe using JENNIE-O® Extra Lean Ground Turkey Breast and Sweet Red Bell Peppers. Onion, Spices, and Shredded Reduced-Fat Cheddar Cheese are just some of the other ingredients you'll need to make this dish. It's only 140 calories and 6 net carbs per serving! 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 2019!  https://www.jennieo.com/

Stuffed Bell Peppers
This flavorful stuffed pepper recipe features lean ground turkey, sautéed onion and topped with melted Cheddar. It’s also low-fat and under 300 calories per serving!

INGREDIENTS

olive oil spray
½ cup minced onion
1 teaspoon minced garlic
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 teaspoon ground cumin
¼ cup tomato sauce
½ cup low sodium chicken broth, divided
1 tablespoon chopped fresh cilantro
3 large sweet red bell peppers
¼ cup shredded reduced-fat Cheddar cheese

DIRECTIONS
1) Heat oven to 400°F. Lightly coat non-stick skillet with spray; heat over medium heat. Add onion and garlic; sauté 2 minutes or until softened. Add ground turkey and cumin. Break meat apart and cook over medium heat 14 to 16 minutes, or until well-done, 165°F as measured by a meat thermometer.
2) Add tomato sauce and ¼ cup broth. Reduce heat to low and simmer 5 minutes. Add cilantro. Cut peppers in half lengthwise and remove seeds and stem. Place in baking dish. Spoon ⅓ cup turkey mixture into each pepper half. Pour remaining ¼ cup chicken broth in baking dish. Cover with foil. Bake 35 minutes. Sprinkle with cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 140
Protein 20g
Carbohydrates 8g
Fiber 2g
Sugars 4g
Fat 3g
Cholesterol 40mg
Sodium 85mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/518-stuffed-bell-peppers

Kitchen Hint of the Day!

Info on JENNIE-O® Extra Lean Ground Turkey Breast........

JENNIE-O® Extra Lean Ground Turkey Breast is all natural*, gluten-free, minimally processed, no artificial ingredients and 99% fat free means you've got pure nutrition on your plate, grill or slow cooker. It's also packed with protein at 26 grams and comes in at just 120 calories per serving! I always use this when making my 3 Bean Turkey Chili, so good!

Mexican Turkey Meatball Subs

For this week's 2nd Jennie - O Turkey Recipe its a recipe for Mexican Turkey Meatball Subs. To make this dish you'll need one of my favorites that I use quite often, JENNIE-O® Extra Lean Ground Turkey Breast. Your nomemade Turkey Meatballs simmered in Chipotle Salsa and Mexican Spices. Then served on Sub Rolls and topped with some Wholly Guacmole Dip! Dinner is served! You can find this recipe at the Jennie -O Turkey website.   https://www.jennieo.com/

Mexican Turkey Meatball Subs 
Turkey meatballs simmered in Chipotle salsa and Mexican spices bring a lot of flavor to this sandwich recipe. Ready in under 30 minutes, it’s an easy weeknight dinner you’ll definitely want to try.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 tablespoons olive oil
¼ cup egg substitute or 1 egg, beaten
½ cup panko breadcrumbs
2 garlic cloves, minced
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
salt and freshly ground pepper, if desired
4 ounces HERDEZ® chipotle salsa
4 sub rolls
8 tablespoons WHOLLY GUACAMOLE® dip
½ cup crumbled feta cheese

DIRECTIONS
1) Heat oven to 425°F. In large bowl, combine ground turkey, oil, egg, breadcrumbs, garlic, cilantro, cumin and salt and pepper, if desired. Mix until combined, do not pack meat too tightly while mixing. Roll mixture into 1½-inch meatballs using wet hands to reduce sticking (yields 16 meatballs). Place meatballs on silicone baking mat or parchment paper-lined baking sheet. Bake 15 minutes or until well-done, 165°F as measured by a meat thermometer.
2) In a large sauté pan bring chipotle salsa to simmer. Add cooked meatballs; stir. Simmer 10 minutes or until hot.
3) To assemble sandwiches, toast rolls until golden. Spread guacamole on top and bottom of each roll. Fill each roll with 4 meatballs and sprinkle with cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 440
Protein 37g
Carbohydrates 34g
Fiber 6g
Sugars 6g
Fat 19g
Cholesterol 70mg
Sodium 950mg
Saturated Fat 6g
https://www.jennieo.com/recipes/823-mexican-turkey-meatball-subs

Jennie - O Turkey Recipe of the Week - Turkey Tater Tot Casserole

This week's Jennie - O Turkey Recipe of the Week is a Turkey Tater Tot Casserole. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Mushrooms, Onion, Spices, Shredded Low Fat Cheddar Cheese, Broccoli Florets, and a bag of Tater Tots. A new level of Comfort Food! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Turkey Tater Tot Casserole
This is the ultimate casserole (or, “Hot Dish” for you Midwesterners). Prep time? Just 20 minutes. Easy, creamy, filled with broccoli and ground turkey, this comfort food staple is under 500 calories per serving!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 tablespoons butter
2 cups sliced mushrooms
½ cup chopped onion
2 tablespoons flour
pinch nutmeg
2 cups milk
1½ cups chicken broth
1 cup shredded low-fat Cheddar cheese
2 cups broccoli florets
1 (32-ounce) bag tater tots

DIRECTIONS
1) Heat oven to 375°F. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan melt butter over medium heat. Add mushrooms and onion. Cook 5 minutes or until softened, stirring occasionally. Add flour and nutmeg; cook 1 minute. Stir in milk and broth. Bring to gentle simmer. Simmer, uncovered, 5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese.
3) Add broccoli and turkey; stir until combine. Spoon mixture into 9 x 13-inch baking dish. Scatter tater tots over turkey mixture. Bake 45 minutes or until golden brown.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 480
Protein 27g
Carbohydrates 57g
Fiber 4g
Sugars 5g
Fat 16g
Cholesterol 40mg
Sodium 730mg
Saturated Fat 5g
https://www.jennieo.com/recipes/544-turkey-tater-tot-casserole

Jennie - O Turkey Recipe of the Week - Turkey Stuffed Peppers

This week's Jennie - O Turkey Recipe of the Week is - Turkey Stuffed Peppers. Made using JENNIE-O® Extra Lean Ground Turkey Breast, one of my favorites! You'll also need Red, Yellow, or Green Peppers and Brown Rice, Whole Kernel Corn, Spices, and Cheddar Cheese. 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 Stuffed Peppers

This protein-rich meal is one of our most popular recipes, featuring hearty bell peppers stuffed with ground turkey, rice and corn. Add this flavorful Mexican meal to your weekly menu.
INGREDIENTS
4 large red, yellow or green peppers
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup chopped onion
1 (15-ounce) can tomato sauce
1 cup brown rice, cooked
1 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon garlic salt
hot pepper sauce, if desired
½ cup shredded Cheddar cheese

DIRECTIONS
1) Heat oven to 350°F. Cut peppers in half lengthwise; remove seeds. In large saucepan, add enough water to cover peppers. Boil, covered, 3 minutes. Drain and rinse under cold water. Place peppers, cut-side up, in 13x9x2-inch baking dish.
2) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in onion, tomato sauce, rice, corn, chili powder, garlic salt and hot pepper sauce, if desired.
3) Generously stuff each pepper half with turkey mixture. Cover with foil and bake 25 minutes. Uncover and sprinkle cheese on each pepper. Bake 5 minutes or until cheese is melted.

* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490

Protein 38g
Carbohydrates 65g
Fiber 9g
Sugars 14g
Fat 9g
Cholesterol 70mg
Sodium 570mg
Saturated Fat 4g
https://www.jennieo.com/recipes/51-turkey-stuffed-peppers

Jennie - O Turkey Recipe of the Week - Bacon, Mushroom and Cheese Turkey Burgers

This week's Jennie - O Turkey Recipe of the Week is - Bacon, Mushroom and Cheese Turkey Burgers. Made using 2 Jennie - O favorites - JENNIE-O® Turkey Bacon and JENNIE-O® Extra Lean Ground Turkey Breast. Get that grill fired up for this week's recipes from Jennie O! You can find this recipe at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Bacon, Mushroom and Cheese Turkey Burgers
Crumbled bacon, Cheddar, mushrooms and onions combined in one creamy turkey burger topping? ALL for under 300 calories per serving? YES please! It’s the kind of recipe that could convert any Burger lover to turkey.

INGREDIENTS

4 slices JENNIE-O® Turkey Bacon
½ cup fat-free Cheddar cheese
½ cup coarsely chopped mushrooms
¼ cup fat-free mayonnaise
1 green onion, finely chopped
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
3 tablespoons finely chopped onion
2 cloves garlic, minced
¼ teaspoon freshly ground pepper
4 wheat hamburger buns, split
4 leaves lettuces

DIRECTIONS
1) Heat broiler or prepare grill.
2) Cook bacon as specified on package; chop into pieces. In small bowl, combine bacon, cheese, mushrooms, mayonnaise and green onion; mix well.
3) In bowl, mix ground turkey, onion, garlic and pepper. Shape into patties. Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. During the last 2 to 3 minutes of cooking, spoon bacon topping over each burger. Cook until cheese is melted.
4) On bun bottom, layer lettuce leaves and burger cover with bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 37g
Carbohydrates 21g
Fiber 3g
Sugars 3g
Fat 5g
Cholesterol 70mg
Sodium 530mg
Saturated Fat 1g
https://www.jennieo.com/recipes/468-bacon-mushroom-and-cheese-turkey-burgers

Moroccan Spiced Turkey Burger

For a second Burger selection I'vg got another good one from the Jennie - O Turkey website,  Moroccan Spiced Turkey Burger. You'll be using JENNIE-O® Extra Lean Ground Turkey Breast for this recipe. Seasoned with Paprika, Cinnamon, Cumin and Lemon Juice stuffed into a Soft Pita with Yogurt and Roasted Tomatoes. Let the feast begin! 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/

Moroccan Spiced Turkey Burger
Take your taste buds on a north African vacation. Ground turkey spiced with paprika, cinnamon, cumin and lemon juice stuffed into a soft pita with yogurt and roasted tomatoes. Under 300 calories per serving!

INGREDIENTS

2 cups red and yellow cherry tomatoes
oil for drizzling
1 small red onion, peeled and cut into 4 even circular slices
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 teaspoon ground cumin
3 (6-inch) whole wheat pita bread rounds, halved and split
½ teaspoon ground cinnamon
1 cup baby arugula
1 teaspoon paprika
3 cloves garlic, minced
½ cup fat-free plain yogurt
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1½ tablespoons lemon juice

DIRECTIONS
1) Preheat grill for medium-high heat. Heat oven to 450°.
2) Place cherry tomatoes on parchment paper baking sheet and lightly drizzle with oil. Roast 6 minutes or until tomatoes blister. Grill onion 5 to 6 minutes or until slightly charred and tender turning once. Remove from grill and reserve.
3) In large bowl, combine turkey, cumin, paprika, cinnamon and garlic; mix well. Portion turkey into 4 patties. Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Let burgers rest 5 minutes before cutting into quarters.
4) In small bowl, combine yogurt, cilantro, parsley and lemon juice; mix well. To serve, place burger inside pita bread half. Add onions, tomatoes and baby arugula. Drizzle yogurt sauce in each pita.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 240
Protein 32g
Carbohydrates 24g
Fiber 2g
Sugars 5g
Fat 2.5g
Cholesterol 60mg
Sodium 250mg
Saturated Fat 1g
https://www.jennieo.com/recipes/473-moroccan-spiced-turkey-burger

Volcano Turkey Burger

I'm passing along a Volcano Turkey Burger from the Jennie - O Turkey website. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Iceberg Lettuce, Ketchup, Shredded Low-Fat Mozzarella and Cheddar Cheese, and served on small Whole-Wheat Buns. This is just one of many of the Delicious and Healthy Recipes you can find at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/



Volcano Turkey Burger

These juicy turkey burgers are erupting with cheese and ketchup. Get your kids in on the fun of creating each “volcano” burger for some weeknight dinner recipe fun.


INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup shredded iceberg lettuce
½ cup ketchup
¼ cup shredded low-fat mozzarella cheese
¼ cup shredded low-fat Cheddar cheese
5 small whole-wheat buns

DIRECTIONS
1) Heat oven to 400°F. Grease baking sheet.
2) Divide turkey into 5 portions. Shape each portion into a cone shape so it looks like a volcano with center somewhat hollowed. Place formed burgers on baking sheet. Bake 40 minutes or until internal temperature of 165°F as measured by a meat thermometer.
3) Top bottom bun with lettuce to simulate grass and add burger. Pour ketchup into the hollowed out portion of burger and along the side to make it look like lava coming out. Sprinkle tops of each volcano with cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 240
Protein 28g
Carbohydrates 26g
Fiber 3g
Sugars 9g
Fat 4g
Cholesterol 50mg
Sodium 660mg
Saturated Fat 2g
https://www.jennieo.com/recipes/449-volcano-turkey-burger

Homestyle Turkey Shepherd's Pie

Passing along a quick and easy recipe for Homestyle Turkey Shepherd's Pie. The recipe is from the Jennie - O Turkey website. It's made using the always a fresh and delicious JENNIE-O® Extra Lean Ground Turkey Breast, I always use this when making my 3 Bean Turkey Chili. Easily prepared in 30 minutes and only 240 calories and 26 net carbs! Check the Jennie - O website out for all it's many delicious and healthy recipes! Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Homestyle Turkey Shepherd's Pie
The aroma of this lean Shepherd’s Pie is enough to lead the whole family to the table. Make dinner in under 30 minutes and under 300 calories with savory ground turkey, mashed potatoes and cheese.

INGREDIENTS

2 teaspoons minced garlic
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ teaspoon dried basil
½ teaspoon thyme
½ teaspoon freshly ground pepper
1 (12-ounce) jar fat-free turkey gravy
½ cup frozen corn kernels
½ cup frozen tiny peas
2½ cups prepared mashed potatoes
½ cup shredded low-fat Cheddar cheese

DIRECTIONS
1) Spray 10-inch oven-proof skillet with cooking spray. Place over medium-high heat; add garlic and turkey. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Add basil, thyme, pepper, gravy, corn and peas; simmer uncovered 5 minutes or until mixture is hot. Spoon mashed potatoes over turkey mixture.
2) Sprinkle with cheese. Broil 4 to 5-inches from heat source 2 to 3 minutes or until mixture is bubbly and cheese is melted.

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

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 240
Protein 24g
Carbohydrates 29g
Fiber 3g
Sugars 2g
Fat 2.5g
Cholesterol 45mg
Sodium 750mg
Saturated Fat 1g
https://www.jennieo.com/recipes/84-homestyle-turkey-shepherds-pie

Soup Special of the Day............Italian Turkey Minestrone Soup

This week's Soup Special of the Day is Italian Turkey Minestrone Soup. Let the Comfort Food Soup begin, Italian Turkey Minestrone Soup! Using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Yellow Squash, Zucchini, Green Bell Peppers, Carrots, Pinto Beans, Kidney Beans, and Seasoning! You can find this week's recipe on the Jennie - O Turkey website. So Enjoy and Make the SWITCH IN 2018!  https://www.jennieo.com/

Italian Turkey Minestrone Soup
Sometimes only a classic Italian soup will do — and this one does wonders. Heat up lean turkey breast, simmer with a delightful blend of veggies, then let the slow-cooker take over.

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

½ cup diced onion
1 cup diced yellow squash
1 cup diced zucchini
1 medium green bell pepper, diced
1 cup shredded carrots
6 cups water
2 tablespoons HERB-OX® Beef Bouillon Granules
1 tablespoon dried Italian seasoning
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, rinsed and drained

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.
2) Add onion, squash, zucchini, bell pepper and carrots; cook 5 minutes or until onions are tender.
3) Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans. Cover and heat on low heat setting 4 hours 
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230

Protein 26g
Carbohydrates 26g
Fiber 8g
Sugars 4g
Fat 2g
Cholesterol 35mg
Sodium 510mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/297-italian-turkey-minestrone-soup

Poblano Fajita Turkey Tacos

From the Jennie - O Turkey website its Poblano Fajita Turkey Tacos. Made with JENNIE-O® Extra Lean Ground Turkey Breast along with Chipotle Pepper in Adobo Sauce, Sour Cream, Taco Seasoning Mix, and a recipe for PICO DE GALLO. 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/

Poblano Fajita Turkey Tacos
With grilled Poblano peppers, onions and fresh pico de gallo, this  taco recipe will literally spice up your taco night. It’s quick and easy to make, too — ready in under 30 minutes!

 INGREDIENTS

½ cup fat-free sour cream
1 chipotle pepper in adobo sauce
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 (1.25-ounce) package taco seasoning mix
½ cup water

PICO DE GALLO
1 cup chopped plum tomatoes
¼ cup white onion, chopped
3 tablespoons chopped fresh cilantro leaves
1 jalapeño, diced
2 tablespoons lime juice
salt and freshly ground pepper, if desired
10 corn or flour tortillas
4 Poblano peppers, grilled and cut into strips
2 red onions, cut into thick slices, grilled and separated into rings
1 cup queso fresco cheese, crumbled

DIRECTIONS
1) In blender, combine sour cream and chipotle pepper in adobo sauce. Blend until combined. Set aside.
2) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add taco seasoning and water. Cook until water is evaporated, stirring occasionally.
3) To make the pico de gallo, combine tomatoes, onion, cilantro, jalapeño, lime juice, salt and freshly ground pepper, if desired.
4) Spread each tortilla with sour cream mixture. Fill tacos with turkey, grilled peppers, onions, pico de gallo and queso fresco cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 260
Protein 19g
Carbohydrates 32g
Fiber 4g
Sugars 3g
Fat 7g
Cholesterol 30mg
Sodium 960mg
Saturated Fat 2g

https://www.jennieo.com/recipes/797-poblano-fajita-turkey-tacos

Stuffed Rio Grande Turkey Popper

The second recipe I have you of the Jennie - O Turkey website is a Stuffed Rio Grande Turkey Popper. This is a giant Burger made with JENNIE-O® Turkey Bacon and  JENNIE-O® Extra Lean Ground Turkey Breast and stuffed with Jalapeños, Crisp Bacon and melted shredded Monterey Jack Cheese. This Burger is so big it serves 6 people! It's 150 calories and 5 net carbs. You can find this recipe on the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Stuffed Rio Grande Turkey Popper
You’ve never seen anything like this before: it’s a giant burger stuffed with jalapeños, crisp bacon and melted cheese that serves six. Perfect for a party or as a creative weeknight dinner.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup quick cooking oats
¼ cup egg substitute or 1 egg
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 tablespoon dried onion
½ teaspoon garlic powder
⅛ teaspoon salt
1 (4-ounce) can sliced jalapeño peppers, drained
½ cup shredded Monterey jack cheese
4 slices JENNIE-O® Turkey Bacon, cooked and cut into ¼- pieces
2 teaspoons olive oil
sour cream and salsa, if desired

DIRECTIONS

1) In bowl, combine ground turkey, oats, egg, chili powder, cumin, cayenne pepper, onion, garlic powder and salt. Divide turkey mixture in half. On 2 (11 x 11-inch) pieces wax paper or parchment paper, shape each half into an 8-inch round patty.
2) Arrange half jalapeño peppers in a spoke pattern over one formed patty. Top with cheese and bacon leaving a ½-inch border around the outside edges. Lay remaining sliced jalapeño peppers in spoke pattern over cheese. Carefully place remaining patty on top of pepper slices. Remove waxed paper. Press turkey layers together around edges to seal.
3) In large skillet over medium heat, add oil and large patty. Cover. Cook 35 minutes, turning 2 or 3 times and until internal temperature reaches 165°F as measured by a meat thermometer. Always cook to well-done.
4) Cut burger into 6 pie-shaped wedges. Serve with sour cream and salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 150
Protein 21g
Carbohydrates 6g
Fiber 1g
Sugars 1g
Fat 5g
Cholesterol 45mg
Sodium 530mg
Saturated Fat 1g

https://www.jennieo.com/recipes/127-stuffed-rio-grande-turkey-popper

Soup Special of the DAY! - Turkey Wild Rice Soup

This week's Soup Special of the Day is Turkey Wild Rice Soup. Its made with JENNIE-O® Extra Lean Ground Turkey Breast along with Onions, Carrots, Wild Rice, and Cranberries. This one warms the insides up by just saying the name, Turkey Wild Rice Soup. It's from the Jennie - O website which has a fantastic selection of healthy and delicious recipes. So Enjoy and Eat Healthy in 2017!  https://www.jennieo.com/


Turkey Wild Rice Soup

Is this the greatest soup of all time? If it isn’t, it’s definitely in the running. Carrots, cranberries, hearty wild rice and a creamy, savory broth form a brilliant, magical soup that’s under 300 calories per serving.

INGREDIENTS

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

1 cup chopped onion
½ cup chopped carrots
6 cups water
2 tablespoons HERB-OX® chicken flavored bouillon granules
½ cup uncooked wild rice, rinsed
½ cup dried cranberries
½ teaspoon poultry seasoning
½ teaspoon dried thyme leaves
¼ teaspoon freshly ground pepper
½ cup flour
2 cups milk
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir in onion and carrots. Cook over medium-high heat 3 to 5 minutes or until vegetable are tender.
2) Stir in water, bouillon granules, wild rice, cranberries, poultry seasoning, thyme and pepper; bring to boil. Reduce heat. Cover and simmer 45 to 55 minutes or until rice is tender.
3) In small bowl place flour. Gradually add milk, stirring until smooth. Stir flour mixture into soup. Cook over medium heat until soup bubbles and thickens slightly.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories290
Protein29g
Carbohydrates40g
Fiber3g
Sugars15g
Fat2g
Cholesterol45mg
Sodium140mg
Saturated Fat0.5g
https://www.jennieo.com/recipes/308-turkey-wild-rice-soup

Jennie - O Recipe of the Week - Luau Turkey Tacos

This week's Jennie - O Recipe of the Week is Luau Turkey Tacos. Kicked up Tacos using JENNIE-O® Extra Lean Ground Turkey Breast served in Lettuce or  Radicchio large leaves instead of Taco Shells. As always you can find this recipe at the Jennie - O website along with all the other delicious and healthy recipes, Enjoy and Make the Switch in 2017!  https://www.jennieo.com/


Luau Turkey Tacos

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup finely diced red bell pepper
2 tablespoons chopped garlic
1½ tablespoons chopped ginger
1 teaspoon red chili flakes, if desired
⅓ cup rice wine vinegar
¼ cup low-sodium soy sauce
¼ cup fat-free low-sodium chicken broth
¼ cup finely chopped green onion
¼ cup finely chopped cilantro
8 butter lettuce cups and/or 1 large head radicchio - 8 whole large leaves reserved for cups
2 cups finely cut spinach for “nest” in cups


DIRECTIONS

1) In large non-stick skillet, cook ground turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Add bell pepper, garlic, ginger and chili flakes, if desired. Cook 30 seconds or until fragrant. Do not brown the garlic or the dish will taste bitter. Add vinegar and cook 2 minutes, or until most of the vinegar has evaporated. Add soy sauce and cook 2 minutes until it reduces to about 2 tablespoons liquid in pan. Add broth and cook 2 minutes or until liquid reduces to about ¼ cup.
2) Remove from heat. Stir in green onions and cilantro. Cover to keep warm.
3) Place two radicchio/lettuce cups on each plate and fill each half full with spinach and then top with ⅓ cup of the turkey mixture. Serve hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories170
Protein29g
Carbohydrates9g
Fiber1g
Sugars2g
Fat2g
Cholesterol55mg
Sodium490mg
Saturated Fat0.5g
https://www.jennieo.com/recipes/904-luau-turkey-tacos

Soup Special of the Day! - Turkey Meatball and Chickpea Soup

This week's Soup Special of the Day is a Turkey Meatball and Chickpea Soup. It's from the Jennie - O website and uses JENNIE-O® Extra Lean Ground Turkey Breast along with chickpeas and fresh broccoli rabe. You can find this recipe along with all the other delicious and healthy recipes on the Jennie - O website. Make the SWITCH!   https://www.jennieo.com/



 Turkey Meatball and Chickpea Soup

Ground turkey meatballs simmered in a savory broth with chickpeas and fresh broccoli rabe. What more do you need to know? How about the fact that this flavorful soup recipe is ready in under 30 minutes?

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
crushed red pepper flakes, to taste
2 cups low-sodium chicken broth
2 cups low-fat salt-free marinara sauce
1 (15-ounce) canned low-sodium chickpeas, drained and rinsed
½ pound broccoli rabe, cut into bite size pieces
2 tablespoons grated pecorino romano cheese
DIRECTIONS

1) Season turkey breast with red pepper flakes. Roll turkey into ½-inch meatballs. Spray large skillet with nonstick cooking spray and heat over medium heat. Add meatballs and cook 9 to 12 minutes, covered, turning several times to well-done, 165°F as measured by a meat thermometer.
2) Heat large pot over medium heat. Add chicken broth, marinara sauce, chickpeas, and red pepper flakes until mixture comes to a light simmer. Stir in broccoli. Cover and simmer 10 to 12 minutes. Add meatballs. Cook additional 5 minutes or until hot.
3) Ladle into bowls and top with cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories440
Protein41g
Carbohydrates67g
Fiber5g
Sugars13g
Fat5g
Cholesterol60mg
Sodium530mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/477-turkey-meatball-and-chickpea-soup

Jennie - O Recipe of the Week - Italian Turkey Minestrone Soup

This week's Jennie - O Recipe of the Week - Italian Turkey Minestrone Soup. Made with JENNIE-O® Extra Lean Ground Turkey Breast with a blend of Vegetables and prepared in a Slow Cooker, this my type of meal! You can find this recipe and all the other delicious and healthy recipes at the Jennie - O website. Eat Healthy and Make the SWITCH!   https://www.jennieo.com/

Italian Turkey Minestrone Soup

Sometimes only a classic Italian soup will do — and this one does wonders. Heat up lean turkey breast, simmer with a delightful blend of veggies, then let the slow-cooker take over.

INGREDIENTS

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

½ cup diced onion
1 cup diced yellow squash
1 cup diced zucchini
1 medium green bell pepper, diced
1 cup shredded carrots
6 cups water
2 tablespoons HERB-OX® Beef Bouillon Granules
1 tablespoon dried Italian seasoning
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, rinsed and drained


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.
2) Add onion, squash, zucchini, bell pepper and carrots; cook 5 minutes or until onions are tender.
3) Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans. Cover and heat on low heat setting 4 hours.

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

RECIPE NUTRITION INFORMATION

PER SERVING
Calories230
Protein26g
Carbohydrates26g
Fiber8g
Sugars4g
Fat2g
Cholesterol35mg
Sodium510mg
Saturated Fat0.5g

https://www.jennieo.com/recipes/297-italian-turkey-minestrone-soup

Warm Turkey Salad

Came across this recipe on the Jennie - O website along with the Soup, Warm Turkey Salad. Made with using JENNIE-O® Extra Lean Ground Turkey Breast. Too good not to share! Eat healthy and Make the SWITCH!   https://www.jennieo.com/



Warm Turkey Salad

INGREDIENTS

4 cups peeled, diced butternut squash

1 cup peeled, diced beet
1 red bell pepper, diced
3 tablespoons olive oil, divided
1 tablespoon maple syrup
salt and freshly ground black pepper, if desired
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
8 cups chopped kale
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes
½ cup dried cranberries
¼ teaspoon salt
½ cup chopped walnuts, toasted

APPLE VINAIGRETTE
¼ cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper

DIRECTIONS

1) Heat oven to 400°F. Place squash, beets and bell pepper on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, maple syrup and salt and pepper, if desired. Toss to coat. Roast 15 to 20 minutes or until tender, turning once.
2) In large skillet, crumble turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet. Set aside.
3) In same large skillet, heat 1 tablespoon olive oil over medium heat. Add kale. Cook 5 minutes or until wilted, stirring frequently. Stir in garlic and crushed red pepper flakes. Cook 1 minute.
4) Stir turkey, roasted vegetables and dried cranberries into skillet with kale. Pour vinaigrette over turkey mixture; toss to coat. Sprinkle with walnuts.
5) Apple Vinaigrette: In small jar with tight fitting lid, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper. Cover tightly. Shake vigorously.

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

RECIPE NUTRITION INFORMATION

PER SERVING
Calories340
Protein18g
Carbohydrates31g
Fiber6g
Sugars12g
Fat18g
Cholesterol30mg
Sodium170mg
Saturated Fat2.5g

https://www.jennieo.com/recipes/916-warm-turkey-salad

Soup Special of the Day! - 5 Spice Turkey Noodle Bowls

This week's Soup Special of the Day is 5 Spice Turkey Noodle Bowls. This one is from the Jennie - O Turkey website. Made with JENNIE-O® Extra Lean Ground Turkey Breast along with Chinese Five Spice Powder, Mushrooms, Garlic, Chicken Broth, Sweet Chili Sauce, Whole Wheat Spaghetti, and topped with Green Onions. A true Comfort Food Soup! You can find this recipe along with all the other delicious and healthy recipes on the Jennie - O website!  https://www.jennieo.com/

5 Spice Turkey Noodle Bowls

With a peppery broth, lean turkey and sautéed vegetables, this low-fat take on a classic Asian recipe is great comfort food on cool nights. Ready in under 30 minutes.

INGREDIENTS

2 teaspoons extra virgin olive oil, divided

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons Chinese five spice powder, divided
8 ounces fresh button or shitake mushrooms, thinly sliced
1 teaspoon minced fresh garlic
1 (32-ounce) package reduced-sodium and fat-free chicken broth
2 tablespoons sweet chili sauce
8 ounces whole wheat udon noodles or whole wheat spaghetti
½ cup thinly sliced green onions

DIRECTIONS

1) In skillet, heat 1 teaspoon oil over medium-high heat. Add turkey and cook as specified on the package. Always cook to well- done, 165°F as measured by a meat thermometer. Add to turkey 1 teaspoon Chinese five spice powder; stir. Remove turkey from pan and set aside.
2) In same skillet, add remaining oil. Add mushrooms and cook until softened and the liquid has evaporated. Add garlic and remaining Chinese five spice powder. Cook and stir 1 to 2 minutes or until garlic is softened and spices are fragrant. Add chicken broth, turkey and sweet chili sauce. Cook over medium heat until warmed through.
3) Meanwhile, prepare noodles or spaghetti according to package directions. To serve, place ¾ cup of noodles into 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onion slices.

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

RECIPE NUTRITION INFORMATION

PER SERVING
Calories290
Protein35g
Carbohydrates24g
Fiber1g
Sugars4g
Fat7g
Cholesterol70mg
Sodium390mg
Saturated Fat1.5g

https://www.jennieo.com/recipes/442-5-spice-turkey-noodle-bowls