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

Spicy Turkey Kabobs with Tangy Yogurt Sauce

I have a second Jennie - O Turkey Kabob Recipe to pass along, Spicy Turkey Kabobs with Tangy Yogurt Sauce. This one is made using JENNIE-O® Lean Ground Turkey and also includes the recipe for the Tangy Yogurt Sauce. 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/

Spicy Turkey Kabobs with Tangy Yogurt Sauce
This is a Gluten Free Recipe.

This recipe is under 300 calories per serving, and these no-gluten turkey kabobs are baked with garlic, mint and coriander. It’s a mouth-watering Middle Eastern dinner on a stick!

INGREDIENTS

KABOBS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ cup finely chopped yellow onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh mint
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground mustard
½ teaspoon salt, if desired
½ teaspoon black pepper

SAUCE
¾ cup plain low-fat yogurt
¼ cup Dijon mustard
2 tablespoons chopped fresh cilantro
1 teaspoon chopped garlic
½ teaspoon lemon juice
½ teaspoon ground cumin
fresh cilantro, mint or parsley, for garnish

DIRECTIONS
1) For kabobs: Heat oven to 400°F. In large mixing bowl combine turkey, onion, 1 tablespoon garlic, mint, 2 teaspoons cumin, coriander, mustard, salt and black pepper. There will be about 2½ cups of mixture. Form mixture into balls, directly onto the skewers. Meatballs should be approximately 1½-inches across with the skewer running through the middle. Leave about ½-inch between each meatball. Place skewers on non-stick baking sheet. Skewers should be evenly spaced and not touching. Bake 10 to 12 minutes or until meatballs are well-done, 165°F as measured by a meat thermometer. Turn meatballs once halfway through cooking.

2) Prepare sauce while the kabobs are baking. In bowl of food processor or blender combine yogurt, mustard, cilantro, 1 teaspoon garlic, lemon juice and ½ teaspoon ground cumin. Blend until smooth. Sauce should be the consistency of thick cream.

3) To serve: Place 1 (12-inch) skewer on each plate. Drizzle with 1 tablespoon sauce and garnish with cilantro, mint or parsley.

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

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 160
Protein 17g
Carbohydrates 6g
Fiber 1g
Sugars 3g
Fat 7g
Cholesterol 55mg
Sodium 290mg
Saturated Fat 2g
https://www.jennieo.com/recipes/408-spicy-turkey-kabobs-with-tangy-yogurt-sauce

Jennie - O Turkey Recipe of the Week - Sriracha Turkey Burger

It's all about the Turkey Burgers for this week's recipes. This week's Jennie - O Turkey Recipe of the Week - Sriracha Turkey Burger. Made using the JENNIE-O® Lean Ground Turkey along with a Chili-Mayo Dressing (Recipe included). Just one of the many Delicious and Healthy Recipes you can find at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Sriracha Turkey Burger
Sriracha sauce is mixed into these lean ground turkey patties and the chili-mayo dressing for heat that hits the spot! Too hot? The thinly sliced cucumber and carrot topping will cool you right off! At under 300 calories per serving, this bold burger recipe will be great on the grill.

INGREDIENTS
TURKEY PATTIES
1 (16-ounce) package JENNIE-O® Lean Ground Turkey

¼ cup egg substitute or 1 egg, beaten
½ cup fine dry breadcrumbs
2 tablespoons sriracha sauce
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
salt and freshly ground pepper, if desired

BURGER FIXINGS
¼ cup low-fat mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon sweet chili sauce
6 whole wheat or grain buns, split and toasted
¼ cup thinly sliced red onion
½ cup thinly sliced cucumber
½ cup grated carrot

DIRECTIONS
1) To make patties, in large bowl, combine turkey, egg, breadcrumbs, 2 tablespoons Sriracha sauce, garlic, cilantro, cumin, salt and pepper, if desired. Cover and chill 30 minutes.
2) Shape mixture into 6 (½-inch thick) patties. Heat non-stick skillet to medium-high heat. Lightly coat with cooking spray. Cook 16 to 18 minutes turning 2 to 3 times. Always cook to well-done, 165°F as measured by meat thermometer.
3) To make the burger fixings, in small bowl, combine mayonnaise, 1 tablespoon Sriracha sauce and sweet chili sauce.
4) Spread mayonnaise mixture on cut sides of each bun. Top bottom halves of buns with turkey patties, red onion, cucumber and carrot. Replace bun tops.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 270
Protein 20g
Carbohydrates 30g
Fiber 4g
Sugars 6g
Fat 7g
Cholesterol 55mg
Sodium 620mg
Saturated Fat 2g
https://www.jennieo.com/recipes/835-sriracha-turkey-burger

Jennie - O Turkey Recipe of the Week - Basketball Turkey Burger

This week's Jennie - O Turkey Recipe of the Week is - Basketball Turkey Burger. Made using JENNIE-O® Lean Ground Turkey along with Chipotle Chilies, Cilantro, and Garlic. Add toppings of Mozzarella Cheese Stick Strings, Blue Cheese Dressing, Carrots, Celery Sticks, and Bibb Lettuce and served on a Reduced Calorie Whole Wheat Bun. 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/

Basketball Turkey Burger
Here’s a kid-friendly turkey burger recipe that’s great for both the college hoops tournament in March or your kids’ basketball team cookout. Under 300 calories per serving.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 chipotle chilies, finely chopped
⅓ cup finely chopped cilantro
4 garlic cloves, minced
3 mozzarella string cheese sticks
½ cup low-fat blue cheese dressing
1 cup shredded carrot
1 cup thinly sliced celery sticks
6 small Bibb lettuce leaves
6 reduced-calorie whole grain buns

DIRECTIONS
1) In large bowl, combine turkey, chilies, cilantro and garlic. Mix until combined. Divide meat mixture into 6 (½-inch thick) patties. Spray non-stick skillet with cooking spray. Place patties in skillet over medium-high heat. Cover. Cook 18 minutes, turning 2 to 3 times and until internal temperature reaches 165°F as measured by a meat thermometer. Always cook to well-done.
2) Separate strings from cheese. Decorate hot patties with cheese strings to resemble basketballs.
3) In small bowl, combine dressing, carrot and celery. Arrange mixture on bun bottom bun; add patties and bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 23g
Carbohydrates 29g
Fiber 4g
Sugars 5g
Fat 10g
Cholesterol 60mg
Sodium 580mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/672-basketball-turkey-burger

Ruffle Turkey Lasagna

Here's a second Jennie - Turkey Lasagna Recipe, Ruffle Turkey Lasagna. This one is made using JENNIE-O® Lean Ground Turkey along with Lasagna Noodles, Onion, Italian Seasoning, Pasta sauce, Ricotta Cheese, Asiago Cheese, Mozzarella Cheese, and Spices. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Enjoy and Make the SWITCH in 2019!   https://www.jennieo.com/

Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.

INGREDIENTS

1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded

DIRECTIONS
1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 480
Protein 32g
Carbohydrates 56g
Fiber 4g
Sugars 8g
Fat 13g
Cholesterol 65mg
Sodium 610mg
Saturated Fat 6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna

Jennie- O Recipe of the Week - Turkey Taco Pizza Pie

This week's Jennie- O Recipe of the Week - Turkey Taco Pizza Pie. You'll be using the JENNIE-O® Lean Ground Turkey to make this recipe. Other ingredients include; Onion, Bell Pepper, Tomatoes, and Corn. You can find this recipe at the Jennie - O Turkey website along with all the other delicious and healthy Jennie - O Recipes. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Turkey Taco Pizza Pie
This delicious Mexican dinner recipe is as fun to eat as it is to say. Turkey Taco Pizza Pie! Made with lean ground turkey, fresh peppers and cornbread, the kids will be saying it for days to come.

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

1 onion, chopped
1 small green bell pepper, chopped
1 (14-ounce) can diced tomatoes
1 (14-ounce) can whole kernel corn, drained
1 (6-ounce) can ripe olives, sliced
1 cup salsa
1 (8-ounce) package cornbread muffin mix
2 cups shredded taco cheese, divided
shredded lettuce, sour cream and taco sauce, if desired

DIRECTIONS
1) Heat oven to 400°F. Cook turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Add onion, green pepper, tomatoes, corn, olives and salsa. Bring to boil, stirring occasionally. Cover and simmer 15 to 20 minutes. Meanwhile, prepare cornbread muffin mix as specified on package. Spread batter into greased deep dish pizza pan. Bake 8 to 10 minutes or until lightly browned.
2) Remove cornbread from oven, sprinkle with 1 cup cheese. Spread turkey mixture on top of cheese, then top turkey mixture with remaining 1 cup of cheese. Bake 4 to 5 minutes or until cheese is melted. Serve with shredded lettuce, sour cream and taco sauce, if desired.

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

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 26g
Carbohydrates 23g
Fiber 5g
Sugars 6g
Fat 12g
Cholesterol 65mg
Sodium 820mg
Saturated Fat 4g
https://www.jennieo.com/recipes/378-turkey-taco-pizza-pie

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

This week's Jennie - O Turkey Recipe of the Week is - Turkey Meatloaf Makeover. Meatloaf made healthier. You'll be using JENNIE-O® Lean Ground Turkey along with White Onion, Carrot, Red Bell Pepper, Arugula, Cloves, Bread Crumbs, and Spices. Just another Healthy and Delicious Recipe from Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Meatloaf Makeover
This meatloaf recipe will leave you wondering why you didn’t switch to turkey sooner. It’s tender, it’s juicy and it has all the flavor you expect — but this one’s under 300 calories per serving.

INGREDIENTS

MEATLOAF
½ white onion, chopped

1 carrot, peeled, chopped
½ red bell pepper, chopped
½ cup arugula
2 cloves garlic, minced
2 (16-ounce) packages JENNIE-O® Lean Ground Turkey
1 cup gluten free breadcrumbs
1 teaspoon ground thyme
1 teaspoon chili powder
1 teaspoon freshly ground pepper
1 teaspoon salt
½ cup plain unsweetened almond milk
¼ cup egg substitute or 1 egg
olive oil spray

GLAZE
½ cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon cumin
1 teaspoon honey
2 tablespoons chopped flat leaf parsley

DIRECTIONS
1) Heat oven to 350°F. In food processor, combine onion, carrot, red bell pepper, arugula and garlic. Pulse to chopped.
2) In large bowl, combine ground turkey and onion mixture. Using hands, work ingredients in gently. In medium bowl, combine breadcrumbs, thyme, chili powder, pepper and salt. Mix well. In small bowl, combine almond milk and egg, whisk to combine. Sprinkle dry mixture over meat and gently mix in, add the wet mixture and continue to gently mix until just combined. Do not over mix.
3) Spray large foil or parchment lined baking sheet with olive oil spray and shape meat into a 6-inch by 11-inch x 1 ½-inch rectangle in the middle of the pan.
4) For glaze, in a small bowl mix together ketchup, Worcestershire sauce, hot sauce, cumin and honey and brush over meatloaf top and sides.
5) Bake 1 hour 30 minutes and until 165°F. as measured by
6) a meat thermometer in the center. Always cook to well-done. Let stand at room temperature 5 minutes before slicing. Sprinkle with freshly chopped parsley.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 260
Protein 25g
Carbohydrates 18g
Fiber 2g
Sugars 6g
Fat 9g
Cholesterol 80mg
Sodium 510mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/769-turkey-meatloaf-makeover

Hannah's Meatloaf Sandwich

I have a second Jennie - O Turkey Meatloaf recipe I'm passing along to every one, Hannah's Meatloaf Sandwich. Sometimes a Meatloaf Sandwich is tastier than the original Meatloaf! This one uses the JENNIE-O® Lean Ground Turkey also. Some of the other ingredients you'll need is; Red Bell Pepper, White Onion, Oats, and Spices. Then topped with some Chipotle Pepper Adobo Sauce and served on Whole Wheat Sandwich Thins. It's only 270 calories and 26 net carbs per serving! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Hannah's Meatloaf Sandwich
One bite of this meatloaf sandwich and you’ll wonder how you’ve managed to go this long without it. under 300 calories per serving.

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

1 red bell pepper, finely diced
½ green bell pepper, finely diced
1 cup finely diced white onion
¾ cup old fashioned oats, uncooked
2 tablespoons minced garlic
1 tablespoon onion powder
½ package dry onion soup mix
2 tablespoons Worcestershire sauce
¼ cup unsweetened applesauce
½ cup ketchup, divided
6 whole wheat sandwich thins
mustard, if desired
celery leaves, if desired

DIRECTIONS
1) Heat oven to 350°F. In medium bowl, mix turkey, bell peppers, onion, oats, garlic, onion powder, onion soup mix, Worcestershire sauce, applesauce and ¼-cup ketchup. Mold into 9 x 5 x 3-inch loaf pan.
2) Bake 1 hour 30 minutes or until the internal temperature is 165°F as measured by a meat thermometer. Remove from oven and top with remaining ¼-cup ketchup. Turn oven temperature to broil. Broil meatloaf 3 to 4 minutes to glaze ketchup topping.
3) Slice and serve on whole wheat sandwich thins. Add mustard and celery leaves, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 270
Protein 18g
Carbohydrates 29g
Fiber 3g
Sugars 18g
Fat 8g
Cholesterol 55mg
Sodium 230mg
Saturated Fat 2g
https://www.jennieo.com/recipes/519-hannahs-meatloaf-sandwich

Turkey Taco Chili FRIDAY

Today's 2nd Jennie - O Turkey Recipe is Turkey Taco Chili. Made using JENNIE-O® Lean Ground Turkey along with Onion, Garlic, Taco Seasoning, Ranch Dressing Mix, Tomatoes, Beans, and Corn. For a perfect side you could prepare some Corn Muffins. 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 2018!  https://www.jennieo.com/

Turkey Taco Chili
What happens when you bring two favorites—chili and tacos—together? Taste for yourself. This simple & hearty chili recipe will have your kids running to the table. Make it a new go-to weeknight dinner recipe.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ small yellow onion, chopped
1 tablespoon minced garlic
1 (1-ounce) low-sodium taco seasoning
1 (1-ounce) package ranch salad dressing and seasoning mix
4 cups water or low-sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) pinto beans, drained and rinsed
1 (14-ounce) can corn kernels, drained
corn muffins, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, garlic, taco seasoning and ranch dressing; stir. Add water, tomatoes, beans and corn. Heat 20 to 30 minutes or until hot.
2) Serve with corn muffins, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 360
Protein 26g
Carbohydrates 48g
Fiber 12g
Sugars 5g
Fat 8g
Cholesterol 55mg
Sodium 690mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/820-turkey-taco-chili

Jennie - O Turkey Recipe of the Week - Turkey Spinach Lasagna

This week's Jennie - O Turkey Recipe of the Week is - Turkey Spinach Lasagna. Lasagna made healthier with all the great taste! You'll be using JENNIE-O® Lean Ground Turkey to make this dish. You can find this perfect Fall 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 Spinach Lasagna
Spinach and nutmeg add texture and flavor to this classic Italian comfort food recipe.  less than 500 calories per serving, an amazing dinner is less than an hour away.

INGREDIENTS

9 uncooked long lasagna noodles
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 teaspoons minced garlic
1 (26-ounce) jar low-sodium spaghetti sauce
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided
¼ cup egg substitute or 1 egg, slightly beaten
1 (10-ounce) package frozen spinach, thawed and drained
¼ teaspoon crushed red pepper flakes
⅛ teaspoon ground nutmeg

DIRECTIONS
1) Heat oven to 350ºF. Cook lasagna noodles according to package directions.
2) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add garlic and spaghetti sauce and simmer 10 minutes, stirring occasionally.
3) In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, egg, spinach, red pepper flakes and nutmeg; mix well. Spread ¾ cup spaghetti sauce mixture on bottom of a 13 x 9-inch baking pan. Layer 3 noodles over sauce, top with 1 cup sauce and half of cheese mixture. Repeat layers, ending with noodles and sauce. Cover with foil and bake 50 minutes or until bubbly. Remove foil and sprinkle with remaining mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 420
Protein 33g
Carbohydrates 42g
Fiber 4g
Sugars 10g
Fat 13g
Cholesterol 65mg
Sodium 390mg
Saturated Fat 6g
https://www.jennieo.com/recipes/209-turkey-spinach-lasagna

Red Beans Turkey and Rice

From the Jennie - O Turkey website (https://www.jennieo.com/) its Red Beans Turkey and Rice. Cajun Food made healthier! You'll be using JENNIE-O® Lean Ground Turkey along with Onion, Green Pepper, Celery, Hot Pepper Sauce, Tomatoes, Red Kidney Beans, White Rice, and more! A sure fire instant Dinner Favorite! Again you can find this recipe at the Jennie - O Turkey website. So Enjoy and Make the SWITCH!

Red Beans Turkey and Rice
This recipe is the epitome of classic Cajun comfort food. Fill your house with the aroma of thyme, lean turkey and stewed tomatoes. This low-fat recipe is ready to eat in under 60 minutes!

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

1 cup finely chopped onion
1 green pepper, finely chopped
½ cup sliced celery
2 teaspoons minced garlic
1½ teaspoons thyme
1 teaspoon hot pepper sauce
½ teaspoon salt
1 (14½-ounce) can cajun-style stewed tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
¼ cup tomato paste
4 cups cooked white or brown rice
¼ cup chopped fresh parsley

DIRECTIONS
1) In large deep skillet, cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, green pepper, celery and garlic; cook 5 minutes or until slightly softened; stirring occasionally.
2) Sprinkle with thyme, hot pepper sauce and salt; cook 5 minutes, stirring occasionally. Add cajun-style stewed tomatoes, kidney beans and tomato paste. Cook, uncovered, 10 minutes or until hot and flavors are blended, stirring occasionally.
3) Serve over cooked rice. Sprinkle with fresh parsley and serve with additional hot sauce, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 350
Protein 23g
Carbohydrates 50g
Fiber 8g
Sugars 8g
Fat 6g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 2g
https://www.jennieo.com/recipes/77-red-beans-turkey-and-rice

Jennie - O Turkey Recipe of the Week - Turkey Slider Stack

This week's Jennie - O Turkey Recipe of the Week is - Turkey Slider Stack. These are made using JENNIE-O® Lean Ground Turkey, which works great making so many of the delicious and healthy Jennie - O recipes. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Slider Stack
Austin’s Saloon and Eatery, located in Libertyville, IL, features three JENNIE-O® mini turkey burgers stacked with onion rings in between. You’ll enjoy every bite of the Mediterranean, Turkey BLT and Smokin’ Hot Turkey slider.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
6 slider style buns, sliced
1 ounce red peppers, diced
1 ounce cucumber, diced
1 tomato, sliced
1 ounce red onion, diced
1 ounce Kalamata olives, diced
½ teaspoon olive oil
½ teaspoon apple cider vinegar
¼ teaspoon oregano
2 teaspoons Sriracha sauce
1 ounce fat-free mayonnaise
¼ cup shredded lettuce
1 ounce feta cheese
1 ounce jalapeno jelly, prepared
1 ounce Brie cheese (Spreadable, if possible)
2 slices pepper jack cheese

DIRECTIONS
1) Mix red peppers, cucumber, onion, olives, olive oil, apple cider vinegar and oregano together in a small bowl. Dice half of the tomato and add to bowl. Refrigerate until ready to use. Tip: to add more flavor, let the mixture stand overnight. In a separate small bowl, mix sriracha sauce and mayonnaise together. Refrigerate until ready to use.

2) Slider assembly: Shape turkey into 6 even ½” thick patties (2.66 ounces each). Spray non-stick

skillet with cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Cook approximately 14 to 16 minutes, turning 2 to 3 times. Always cook to well-done, 165°F as measured by a meat thermometer. Mediterranean sliders get topped with pepper and vegetable mixture, shredded lettuce, and feta cheese. BLT sliders get topped with jalapeno jelly, spreadable Brie cheese, lettuce and sliced tomato. Smokin’ Hot sliders get topped with pepper jack cheese and sriracha mayonnaise mixture. Can skewer sliders and stack on top of each other, or place on a platter.

* Always cook to an internal temperature of 165°F.
https://www.jennieo.com/recipes/1098-turkey-slider-stack

Pesto Turkey Meatballs with Roasted Pepper Sauce

I have another delicious and healthy Jennie - O Turkey recipe to pass along to everyone, Pesto Turkey Meatballs with Roasted Pepper Sauce. Meatballs made healthier and just as delicious, only 50 calories and 4 carbs per serving! Another Game Time Appetizer everyone will enjoy! 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 in 2018!  https://www.jennieo.com/

Pesto Turkey Meatballs with Roasted Pepper Sauce
A tangy-sweet sauce perfectly complements these flavorful meatballs. Made with basil pesto, Parmesan cheese and lean ground turkey, this appetizer is under 300 calories per serving. This recipe also uses the JENNIE-O® Lean Ground Turkey

INGREDIENTS
MEATBALLS

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

¼ cup egg substitute or 1 egg, lightly beaten
1½ cups panko breadcrumbs
½ cup grated onion
½ cup finely grated fresh Parmesan cheese
3 tablespoons basil pesto
2 cloves garlic, minced
salt and freshly ground pepper, if desired

RED PEPPER SAUCE

1½ cups roasted red peppers, drained
1 tablespoon balsamic vinegar
1 teaspoon crushed red pepper flakes
½ teaspoon granulated sugar
1 clove garlic

DIRECTIONS
1) Heat oven to 350°F. Grease wire rack and place on baking tray.
2) To make the meatballs, in mixing bowl combine turkey, egg, breadcrumbs, onion, cheese, basil pesto, garlic and salt and pepper, if desired. Cover and refrigerate 10 minutes. Shape into 1¼-inch balls.
3) Place meatballs on prepared rack. Bake 35 minutes or until brown and cooked thoroughly. Always cook until well-done, 165°F as measured by a meat thermometer.
4) To make red pepper sauce, put red peppers, balsamic vinegar, red pepper flakes, sugar and garlic in a blender or processor. Blend or process until smooth. Pour into saucepan. Heat until warm. Dip meatballs in red pepper sauce.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 50
Protein 3g
Carbohydrates 4g
Fiber 0g
Sugars 0g
Fat 1.5g
Cholesterol 5mg
Sodium 120mg
Saturated Fat 0g
https://www.jennieo.com/recipes/503-pesto-turkey-meatballs-with-roasted-pepper-sauce

Jennie - O Turkey Recipe of the Week - Easy Cheesy Turkey Burgers

This week's Jennie - O Turkey Recipe of the Week is - Easy Cheesy Turkey Burgers. Made using JENNIE-O® Lean Ground Turkey with toppings of Mozzarella Cheese, Cheddar Cheese, Ketchup, Mustard, and served on Sesame Seeded Buns. They'll be lined up at the grill wanting these Burgers! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/
                                                                 
Easy Cheesy Turkey Burgers

INGREDIENTS

2 (16-ounce) packages JENNIE-O® Lean Ground Turkey
1 teaspoon kosher salt
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
8 sesame seed buns, warmed
ketchup and mustard, if desired

DIRECTIONS
1) Prepare grill or griddle for medium heat.
2) Cook burgers on grill or griddle 14 to 16 minutes or until cooked through. Always cook to well-done 165°F as measured by a meat thermometer. Sprinkle salt on burgers.
3) Top with cheeses and place on aluminum foil-lined baking sheet.
4) Heat oven to broil. Broil 5-inches from heat source 3 to 5 minutes or until cheese is bubbly. Serve in buns with ketchup and mustard, if desired.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 300
Protein 34g
Carbohydrates 19g
Fiber 3g
Sugars 2g
Fat 9g
Cholestero l85mg
Sodium 760mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1241-easy-cheesy-turkey-burgers

Jennie - O Turkey Recipe of the Week - Teriyaki Turkey with Brown Rice

This week's Jennie - O Turkey Recipe of the Week is a - Teriyaki Turkey with Brown Rice. Made using JENNIE-O® Lean Ground Turkey along with Green Onions, Carrots, Red Bell Peppers, Broccoli Florets, Soy Sauce, Teriyaki Sauce, Brown Rice, and more! Teriyaki just made healthier! You can find this recipe at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Teriyaki Turkey with Brown Rice
Trade out the take-out! This Teriyaki Turkey with Brown Rice is an Asian inspired dish that will take your taste buds for a delicious ride.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon olive oil
¾ cup chopped green onions
2 garlic cloves, minced
1 tablespoon grated ginger
½ cup shredded carrots
½ red bell pepper, sliced
2 cups broccoli florets
¼ cup plus 1 tablespoon Teriyaki Sauce
1 tablespoon Low-Sodium Soy Sauce
3 cups cooked brown rice

DIRECTIONS
1) Cook ground turkey in olive oil as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

2) Add to the cooked turkey, green onions, garlic, ginger and cook 3 minutes. Stir in carrots, peppers, broccoli, teriyaki and soy sauce. Cook until broccoli is crisp tender. Serve over brown rice.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 180
Protein 16g
Carbohydrates 10g
Fiber 2g
Sugars 3g
Fat 8g
Cholesterol 55mg
Sodium 440mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1232-teriyaki-turkey-with-brown-rice

Mini Mexican Turkey Bacon Burgers

I have another delicious and healthy Jennie - O Turkey Burger for you - Mini Mexican Turkey Bacon Burgers. This one uses JENNIE-O® Lean Ground Turkey. To make the Burger Patties you'll combine the Turkey, Salsa, Chili Powder and Cumin. Also is included are the recipes for; GUACAMOLE VERDE, GREEN CHILE MAYO, and TORTILLA CHIPS. Let the Fiesta Begin! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH!   https://www.jennieo.com/

Mini Mexican Turkey Bacon Burgers
This mini turkey burger recipe is a major explosion of Mexican flavors, with fresh guacamole, green chili mayo and homemade chipotle lime tortilla chips. Enjoy all that flavor at under 500 calories per serving.

INGREDIENTS
2 (16-ounce) packages JENNIE-O® Lean Ground Turkey
4 tablespoons LA VICTORIA® SUPREMA® Salsa
1 ½ teaspoons chili powder
1 teaspoon ground cumin
GUACAMOLE VERDE
1 ripe avocado, diced
2 tablespoons LA VICTORIA® Green Taco Sauce
salt and freshly ground pepper, if desired
GREEN CHILE MAYO
1 cup mayonnaise
1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
juice of ½ lime
salt and freshly ground pepper, if desired
TORTILLA CHIPS
vegetable oil, if desired
4 LA VICTORIA™ Tortillas
juice of 1 lime
2 teaspoons chipotle chili powder
salt, if desired
8 slices jalapeño Jack or Monterey Jack cheese, halved
16 mini slider buns
8 leaves red leaf lettuce
1 large fresh tomato, cut into 16 slices
8 strips JENNIE-O® Turkey Bacon, cooked according to package

DIRECTIONS
1) - In large mixing bowl, combine turkey, salsa, chili powder and cumin. Mix lightly, being careful not to pack the meat or over work burgers. Form 16 burgers (2.5 ounces each approximately ½" x 3") and set aside.
2) - To make Guacamole Verde, in small mixing bowl, combine avocado and green taco sauce and blend to combine. Season with salt and pepper, if desired. Refrigerate until ready to use.
3) - To make Green Chile Mayo, in food processor, combine mayonnaise, green chiles, lime juice and salt and pepper, if desired. Blend to combine.
4) - To make Chipotle Lime Tortilla Chips, heat oven to 350°F. or heat vegetable oil in large skillet or fryer. Cut each tortilla into 12 wedges. In mixing bowl, combine tortilla wedges, lime juice, chipotle chili powder and salt, if desired; toss to combine. Arrange tortilla wedges on silicone mat or parchment paper-lined baking sheet. Bake 10 minutes or until golden and crisp. Turn once during baking. Or, fry plain tortilla wedges in hot vegetable oil until golden; drain on paper towels. While still hot, sprinkle chips with chipotle chili powder and salt, if desired and squeeze lime juice over chips.
5) - Heat gas grill to medium-high heat. Cook burgers covered 6 minutes. Turn burgers and cook 6 minutes longer covered and until center measures 165°F as measured by a meat thermometer. Always cook to well-done. Place half slice of cheese on each burger. While cheese is melting, grill buns until toasted.
6) - To assemble burgers, spread green chile mayo on buns, top with lettuce, burger, tomato, bacon, Guacamole Verde and bun top. Serve with chips and salsa, for dipping.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 310
Protein 19g
Carbohydrates 22g
Fiber 3g
Sugars 3g
Fat 16g
Cholesterol 60mg
Sodium 390mg
Saturated Fat 5g
https://www.jennieo.com/recipes/743-mini-mexican-turkey-bacon-burgers

Turkey Kale Taco Salad

I'm passing along another Jenny - O Turkey Recipe, Turkey Kale Taco Salad. This one is made using JENNIE-O® Lean Ground Turkey along with Kidney Beans or Garbanzo Beans, Salsa, Kale, Tomatoes, and more! This is just one on many of the delicious Salad Recipes that you can find at the Jennie - O Turkey website so be sure to check it out today! Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Kale Taco Salad

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey - Raised without Antibiotics

1 (15-ounce) can kidney beans or garbanzo beans, drained and rinsed
½ cup salsa
1 tablespoon red wine vinegar
1 tablespoon chili powder
4 cups shredded kale
2 tomatoes, chopped
1 avocado, pitted, peeled and chopped
½ cup chopped bell pepper
plain yogurt, if desired

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. Stir in beans, salsa, vinegar and chili powder; cook, stirring, until heated thoroughly.
2) On each of 6 plates, divide and layer kale, turkey mixture, tomatoes, avocado and bell pepper. Serve with yogurt, if desired.
* Always cook to an internal temperature of 165°F.

 RECIPE NUTRITION INFORMATION

PER SERVING

Calories 450
Protein 35g
Carbohydrates 54g
Fiber 22g
Sugars 2g
Fat 11g
Cholesterol 55mg
Sodium 240mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/914-turkey-kale-taco-salad

Diabetic Dish of the Week - Buffalo Turkey Tacos

This week's Diabetic Dish of the Week is -  Buffalo Turkey Tacos. Made with JENNIE-O® Lean Ground Turkey but when I make my Turkey Tacos I always use Jennie - O Extra Lean Ground Turkey Breast. By using the Ground Turkey Breast you can cut out even more of the calories and carbs! Adding Hot Pepper Wing Sauce and the Blue Cheese Dressing will give you that Buffalo flavor. You can find this recipe at the Jennie - O Turkey website along with all their other Delicious and Healthy Recipes. So Enjoy and Make the SWITCH!  https://www.jennieo.com/

Buffalo Turkey Tacos
This kid-friendly taco recipe makes for a quick and easy dinner. Featuring buffalo-style turkey and blue cheese dressing, it’s a flavorful twist on your kids’ favorite tacos. And it’s under 300 calories per serving!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
⅓ cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
½ cup blue cheese dressing

DIRECTIONS
1) Cook turkey as specified on package. Always cook to well-done, 165°F as measured by a meat thermometer. Add hot pepper sauce. Stir to combine.
2) Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado. Drizzle with blue cheese dressing
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 220
Protein 14g
Carbohydrates 13g
Fiber 3g
Sugars 1g
Fat 13g
Cholesterol 45mg
Sodium 260mg
Saturated Fat 4g
https://www.jennieo.com/recipes/786-buffalo-turkey-tacos

Stuffed Turkey Braided Bread

For a second recipe from the Jennie - O Turkey website I have a recipe for a Stuffed Turkey Braided Bread. This one is made using JENNIE-O® Lean Ground Turkey along with Mushrooms, Leeks, Fresh Thyme, and Parmesan. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Stuffed Turkey Braided Bread
Wow the crowd in every course! Start this holiday meal with this stuffed turkey braided bread! This recipe features mushrooms, leeks, fresh thyme, Parmesan and JENNIE-O® Lean Ground Turkey for a savory start to your celebration.

INGREDIENTS

½ (1-pound) package JENNIE-O® Lean Ground Turkey
3 leeks, thinly sliced
1 (8-ounce) package assorted mushroom, sliced
1 tablespoon chopped fresh thyme leaves
1 teaspoon kosher salt
1 (13.2-ounce) package puff pastry dough
1 egg, lightly beaten or ¼ cup egg substitute
½ cup grated Parmesan cheese

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add leeks, mushrooms, thyme and salt and cook 10 minutes. Spread mixture on jelly-roll pan to cool completely.
3) Place puff pastry sheet on parchment paper-lined baking sheet. Make 3-inch slits diagonally along each side of puff pastry, about 1 inch apart. Brush strips with egg. Place turkey mixture down center of pastry and fold dough strips across diagonally overlapping. Brush with remaining egg mixture. Sprinkle with Parmesan cheese. Bake 25 minutes or until browned.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 370
Protein 15g
Carbohydrates 30g
Fiber 2g
Sugars 4g
Fat 21g
Cholesterol 25mg
Sodium 770mg
Saturated Fat 6g
https://www.jennieo.com/recipes/1126-stuffed-turkey-braided-bread

Soup Special of the Day.........Yucatan Turkey Chili

This week Soup Special of the Day is - Yucatan Turkey Chili. Made using JENNIE-O® Lean Ground Turkey. It's only 350 calories, 3g of saturated fat, and 29 carbs per serving. 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/

Yucatan Turkey Chili
Get out the chili bowls. Not only is this a tasty way to make the switch from beef to lean ground turkey, this low-fat chili recipe is ready in under 60 minutes and only 350 calories per serving.

INGREDIENTS

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon chili powder
1 tablespoon ground cumin
2 (14 ½-ounce) cans salsa-style or regular stewed tomatoes, undrained
1 (16-ounce) can white navy beans, drained and rinsed
1 bell pepper, diced
¾ cup CHI-CHI'S® salsa
1 tortilla, cut into ¼-inch strips

DIRECTIONS
1) Heat oil in large saucepan over medium heat. Cook onion and garlic in saucepan 5 minutes, stirring occasionally, or until onion is softened. Add ground turkey to pan, stir to crumble. Sprinkle with chili powder and cumin. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add tomatoes, navy beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
3) Heat oven to 375°F. Place tortilla strips on baking sheet. Bake 8 minutes or until golden brown.
4) Ladle chili into bowls. Top with tortilla strips and desired toppings.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 350
Protein 22g
Carbohydrates 37g
Fiber 8g
Sugars 1g
Fat 13g
Cholesterol 55mg
Sodium 750mg
Saturated Fat 3g
https://www.jennieo.com/recipes/383-yucatan-turkey-chili