Cajun Orange Turkey Tenderloin

Here's another Jennie - O Turkey Recipe - Cajun Orange Turkey Tenderloin. Made using a package JENNIE-O® Savory Roast Turkey Breast Tenderloin. We've used this several times and love it! So good and flavorful. 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 2018! https://www.jennieo.com/

Cajun Orange Turkey Tenderloin

INGREDIENTS
¾ cup orange juice
3 green onions, chopped
3 tablespoons orange marmalade
3 cloves garlic, minced
1½ teaspoons Cajun seasoning
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into 6 pieces
6 Bibb lettuce leaves
6 orange wedges, if desired

DIRECTIONS
1) In small bowl, combine orange juice, onion, marmalade, garlic and seasoning. Pour ½ cup marinade into resealable food storage bag; add tenderloins. Seal bag and refrigerate 1 hour or overnight.
2) In saucepan, bring reserved marinade to boil. Reduce heat; simmer, uncovered 5 to 7 minutes or until thickened; keep warm.
3) Remove turkey; discard any marinade. Grill turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Brush turkey with sauce.
4) Place on lettuce. Serve with orange wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 150
Protein 21g
Carbohydrates 14g
Fiber 0g
Sugars 10g
Fat 1g
Cholesterol 50mg
Sodium 530mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/701-cajun-orange-turkey-tenderloin

Tropical Turkey Salad

I came across a delicious sounding Salad Recipe that I'm passing along, Tropical Turkey Salad. It's from the Jennie- O Turkey website and uses one of my favorites, JENNIE-O® Savory Roast Turkey Breast Tenderloin. We have these often and the whole family loves them! To make the Salad you'll also be using; fresh Lime and Pomegranate Juice, Avocado, and Julienned Jicama. You can find this recipe along with all the other Healthy and Delicious Recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/


Tropical Turkey Salad

This is a Gluten Free Recipe.

A taste of the tropics, right in your salad bowl. Enjoy fresh lime and pomegranate juice drizzled over avocado, julienned jicama and grilled turkey tenderloins. This recipe has gluten free.

INGREDIENTS
3 tablespoons pomegranate juice
3 tablespoons lime juice
1 packet sugar substitute
¼ teaspoon jerk seasoning blend
1 tablespoon olive oil
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
1½ cups julienned jicama
1 ripe avocado, pitted
1 small red onion, cut into thin wedges
8 cups mixed salad greens
cilantro sprigs, if desired

DIRECTIONS
1) In small bowl, combine pomegranate juice, lime juice, sugar, seasoning and oil; whisk until well combined. Set aside.
2) Grill turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Cut into strips.
3) In large bowl, combine jicama, avocado, turkey, onion, salad greens and dressing. Toss to combine. Garnish with cilantro, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 170
Protein 17g
Carbohydrates 14g
Fiber 4g
Sugars 6g
Fat 6g
Cholesterol 40mg
Sodium 320mg
Saturated Fat 1g
https://www.jennieo.com/recipes/483-tropical-turkey-salad

Grilled Turkey and Vegetable Kabobs

From the Jennie - O Turkey website (https://www.jennieo.com/) its Grilled Turkey and Vegetable Kabobs. Made using JENNIE-O® Savory Roast Turkey Breast Tenderloin (one of my favorites) along with an ear of Corn, Whole Mushrooms, Red Bell Peppers, Zucchini, and topped with Orange Marmalade and Mustard. Kabobs never tasted so good! 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/


Grilled Turkey and Vegetable Kabobs
It’s time to make “kabob night” a weekly grilling tradition. This recipe features mushrooms, zucchini,

bell peppers and turkey tenderloins drizzled with a marmalade glaze.

INGREDIENTS
1 large ear of corn, cleaned and cut into 1-inch pieces
8 medium whole mushrooms
1 red bell pepper, cut into 1-inch cubes
1 zucchini, cut into thick slices
2 teaspoons olive oil
½ teaspoon salt
½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into ¾ to 1-inch pieces
⅓ cup orange marmalade
1 tablespoon mustard
1 teaspoon fresh rosemary leaves, chopped

DIRECTIONS
1) Heat grill to medium heat. In medium microwave-safe bowl, combine corn pieces and enough water to cover. Cover with plastic wrap. Microwave on HIGH (100%) 2 to 2½ minutes or until slightly tender; drain water.
2) In medium bowl, combine corn, mushrooms, red pepper and zucchini. Drizzle with oil and salt; toss to coat.
3) On kabob skewers, alternately thread turkey tenderloin pieces and vegetables. In small bowl, combine orange marmalade, mustard and rosemary; mix well. Set aside.
4) Grill kabobs 8 to 10 minutes, turning occasionally. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer and vegetables are tender. Brush kabobs with marmalade glaze. Grill 1 to 2 minutes longer; turning once.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 210
Protein 17g
Carbohydrates 29g
Fiber 3g
Sugars 20g
Fat 3.5g
Cholesterol 40mg
Sodium 830mg
Saturated Fat 1g
https://www.jennieo.com/recipes/338-grilled-turkey-and-vegetable-kabobs

Jennie - O Turkey Recipe of the Week - Asian Noodle Turkey Salad

This week's Jennie - O Turkey Recipe of the Week is - Asian Noodle Turkey Salad. Asian Salad with a kick made using JENNIE-O® Savory Roast Turkey Breast Tenderloin. You can find this recipe at Jennie - O Turkey website. Enjoy and Make the SWITCH in2018!  https://www.jennieo.com/

Asian Noodle Turkey Salad
Chock full of crispy veggies, this lean twist on a classic Asian recipe makes for a memorable dinner that’s also less than 500 calories per serving. Made with snow peas, garlic and fresh ginger.

INGREDIENTS

1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
¼ cup plus 2½ tablespoons low-sodium soy sauce, divided
2 teaspoons finely chopped garlic
2 tablespoons peanut butter
3 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons dark sesame oil
½ teaspoon finely grated ginger
½ teaspoon crushed red pepper flakes
8 ounces vermicelli or thin spaghetti, broken in half
½ cup julienne-cut carrots
1 red bell pepper, cut into short, thin strips
1½ cups fresh snow pea pods, cut lengthwise into thin strips
½ cup chopped and roasted peanuts
½ cup diagonally sliced green onions

DIRECTIONS
1) Cut tenderloins into strips and place in plastic bag. Add 2½ tablespoons soy sauce and garlic; close bag securely, turning to coat. Refrigerate 30 minutes or up to 4 hours. Prepare grill.
2) In large bowl, whisk together peanut butter and vegetable oil. Whisk in remaining ¼ cup soy sauce, vinegar, sesame oil, ginger and red pepper flakes. Cook vermicelli according to package directions.
3) Combine carrots and bell pepper in microwave safe dish. Cover and cook on HIGH (100%) 1 minute. Add snow peas; cover and continue cooking 1 minute or until crisp-tender.
4) Drain tenderloins. Grill tenderloins as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Transfer to carving board; cut each tenderloin lengthwise in half and then cut crosswise into ¼-inch thick slices. Add turkey to noodle mixture. Add peanuts and green onion to noodle mixture and toss.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 450
Protein 32g
Carbohydrates 39g
Fiber 4g
Sugars 5g
Fat 19g
Cholesterol 50mg
Sodium 980mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/114-asian-noodle-turkey-salad

Jennie - O Turkey Recipe of the Week - Grilled Turkey Tenderloin and Veggies

This week's Jennie - O Turkey Recipe of the Week is - Grilled Turkey Tenderloin and Veggies. You'll be using JENNIE-O® Savory Roast Turkey Breast Tenderloin along with Zucchini, Bell Peppers, and Seasoning to make the dish. 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/


Grilled Turkey Tenderloin and Veggies
This is a Gluten Free Recipe


INGREDIENTS
1 tablespoon olive oil
¼ teaspoon freshly ground pepper
1 cup zucchini, cut ¼-inch thick slices
½ cup strips red bell pepper
½ cup strips yellow bell pepper
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
2 tablespoons chopped fresh cilantro
6 lemon wedges, if desired

DIRECTIONS
1) In bowl combine oil and pepper; add zucchini and bell peppers. Toss to coat. Grill zucchini and bell peppers 5 minutes or until tender.
2) Grill tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut tenderloin into 6 pieces.
3) Serve tenderloin with vegetables sprinkled with cilantro and lemon wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 130
Protein 21g
Carbohydrates 6g
Fiber 1g
Sugars 3g
Fat 3.5g
Cholesterol 50mg
Sodium 390mg
Saturated Fat 1g
https://www.jennieo.com/recipes/692-grilled-turkey-tenderloin-and-veggies

Jennie - O Turkey Recipe of the Week - Roast Pepper and Turkey Stroganoff

This week's Jennie - O Turkey Recipe of the Week is - Roast Pepper and Turkey Stroganoff. This one is made using JENNIE-O® Savory Roast Turkey Breast Tenderloin along with a Creamy Garlic and Wine Sauce and Egg Noodles. Dinner is served! 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!  https://www.jennieo.com/

Roast Pepper and Turkey Stroganoff
Who knew you could have comfort food without the guilt? This home cooked meal features a creamy garlic and wine sauce over lean turkey tenderloins and thick egg noodles—all for under 300 calories per serving!

INGREDIENTS

2 tablespoons vegetable oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into strips
8 ounces sliced mushrooms
4 garlic cloves, minced
½ cup dry white wine
1 cup low-sodium chicken broth
¼ cup tomato paste
2 roasted red peppers, cut into strips
¼ cup chopped fresh parsley
16 ounces thick egg noodles, cooked

DIRECTIONS
1) In large skillet, heat 1 tablespoon oil over medium-high heat. Cook tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from pan; keep warm.
2) Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
3) Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan. Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.
4) Stir in parsley. Serve over hot cooked noodles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 300
Protein 27g
Carbohydrates 33g
Fiber 2g
Sugars 4g
Fat 7g
Cholesterol 50mg
Sodium 900mg
Saturated Fat 1g

https://www.jennieo.com/recipes/15-roast-pepper-and-turkey-stroganoff

Turkey Kabobs

Fire up the grill and get the Turkey Kabobs ready! Grilled Turkey and Vegetables makes the weekend even better! Using  JENNIE-O® Savory Roast Turkey Breast Tenderloin along with Tomatoes, Shallots, and more! Eat delicious and eat healthy these Turkey Kabobs. Enjoy and Make the Switch!    https://www.jennieo.com/

Turkey Kabobs
Grilled turkey tenderloin and veggies

INGREDIENTS

¾ cup Greek yogurt
1 cup chopped fresh basil leaves
1 cup chopped fresh mint leaves
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
2 cloves garlic, coarsely chopped
½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into 1½ to 2-inch pieces
1 cup cherry tomatoes
6 shallots, cut in half

DIRECTIONS

1) Process yogurt, basil, mint, olive oil, salt, pepper and garlic in food processor or blender, until smooth. Pour yogurt mixture over turkey pieces and stir to combine. Cover and refrigerate 1 hour or overnight. Remove turkey from marinade, discarding excess marinade.
2) Thread turkey, tomatoes, and shallots onto metal skewers. Prepare grill for medium heat. Cook skewers on grill, 12 to 15 minutes turning skewers a quarter turn every 3 minutes. Always cook turkey until well done, 165°F as measured by meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories160
Protein14g
Carbohydrates11g
Fiber4g
Sugars3g
Fat8g
Cholesterol25mg
Sodium620mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/977-turkey-kabobs

Turkey Zucchini Thai Noodle Salad

I'm passing along a new recipe from Jennie - O, Turkey Zucchini Thai Noodle Salad. Delicious and healthy complete meal. Made using JENNIE-O® Savory Roast Turkey Breast Tenderloin along with Zucchini Noodles, Red Bell Peppers, Carrots, Purple Cabbage, Cucumber, and more! You can this recipe along with a fantastic selection of Delicious and Healthy Recipes all on the Jennie - O website. Enjoy and Make the Switch in 2017!  https://www.jennieo.com/


Turkey Zucchini Thai Noodle Salad

Zucchini noodles replace classic noodles in this Asian salad. This dish features fresh vegetables and roasted turkey tossed in peanut sauce.

INGREDIENTS

6 ounces JENNIE-O® Savory Roast Turkey Breast Tenderloin
3 large zucchini, spiraled into noodles
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup purple cabbage, thinly sliced
1 cup cucumber, julienned
½ cup chopped green onions
2 tablespoons HOUSE OF TSANG® Bangkok Peanut Sauce
2 tablespoons rice wine vinegar
2 tablespoons olive oil
garnish: chopped dry-roasted peanuts


DIRECTIONS

1 - Cook turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2 - Slice or chop.
3 - Divide zucchini into 2 serving bowls. Divide turkey turkey, zucchini, bell pepper, carrots, cabbage, cucumber and green onions into each bowl.
4 - In small bowl whisk together peanut sauce, vinegar and oil. Drizzle desire amount over each salad. Garnish with peanuts, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories250
Protein20g
Carbohydrates22g
Fiber5g
Sugars10g
Fat10g
Cholesterol40mg
Sodium980mg
Saturated Fat2g
https://www.jennieo.com/products/107-savory-roast-turkey-breast-tenderloin

Jennie - O Recipe of the Week - Island Turkey Tacos

For this week's Jennie - O Recipe of the Week - Island Turkey Tacos. Take a trip to the Islands  with this week's recipe, Island Turkey Tacos! Made with JENNIE-O® Savory Roast Turkey Breast Tenderloin along with pineapple, bell peppers, jalapeño pepper, and a lot of spices! It's all in this week's Jennie - O Recipe of the Week - Island Turkey Tacos! You can find this recipe along with all the other delicious and healthy Jennie - O recipes at the Jennie - O website, Enjoy!      https://www.jennieo.com/



Island Turkey Tacos

INGREDIENTS

1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin

¼ cup brown sugar
1 tablespoon ground allspice
1 teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground cumin
2 cups canned pineapple tidbits, drained
¼ cup diced onion
¼ cup diced red bell pepper
2 tablespoons chopped cilantro
1 tablespoon diced jalapeño pepper
1 tablespoon lemon juice
10 whole grain tortillas


DIRECTIONS

1) Cook turkey tenderloin as specified on the package. Always cook to well-done 165°F as measured by a meat thermometer. While the tenderloin is cooking, make the jerk style seasoning mix and pineapple salsa.
2) To make jerk seasoning, in bowl combine brown sugar, allspice, red pepper flakes, salt and pepper, cinnamon, cloves and cumin.
3) To make salsa, in bowl combine pineapple, onion, red bell pepper, jalapeño pepper, cilantro and lemon juice.
4) Shred turkey tenderloin and add to jerk seasoning mix. Stir to combine. Fill tortilla with turkey mixture and top with pineapple salsa.

Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories200
Protein15g
Carbohydrates28g
Fiber2g
Sugars10g
Fat3g
Cholesterol30mg
Sodium540mg
Saturated Fat1g

https://www.jennieo.com/recipes/987-island-turkey-tacos

Jennie - O Turkey Recipe of the Week - Turkey Tenderloin with Peaches

This week's Jennie - O Turkey Recipe of the Week is a Turkey Tenderloin with Peaches. The name just shouts freshness and Spring time. Made with the always delicious JENNIE-O® Savory Roast Turkey Breast Tenderloin. Add Red Onions, Peaches, Arugula, and Blue Cheese you have the makings of a healthy and delicious Turkey dish! You can find this recipe along with all the other healthy and delicious recipes at the Jennie - O website!     http://www.jennieo.com/

Turkey Tenderloin with Peaches

Ingredients
2 medium red onions, sliced ½-inch thick rounds

3 peaches, cut into wedges
2 tablespoons olive oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
2 cups baby arugula
2 tablespoons balsamic vinegar
2 ounces blue cheese, crumbled


Directions
1 - Drizzle onions and peaches with 1 tablespoon oil; set aside. Grill turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut tenderloin into slices. Grill onions 5 minutes per side or until grill marks appear; separate onions into rings. Grill peaches 2 minutes per side or until grill marks appear.

2 - Toss arugula with onions, peaches, vinegar and remaining oil. Arrange turkey and arugula mixture on plates; sprinkle with cheese.
* Always cook to an internal temperature of 165°F.

Nutritional Information

Calories 310 Fat 13g
Protein 35g Cholesterol 85mg
Carbohydrates 16g Sodium 780mg
Fiber 2g Saturated Fat 4.5g
Sugars 9g
http://www.jennieo.com/recipes/698-Turkey-Tenderloin-with-Peaches

Jennie - O Recipe of the Week - Turkey Grillers with Asian-Style Slaw

This week's Jennie - O Recipe of the Week - Turkey Grillers with Asian-Style Slaw. You'll be using JENNIE-O® Savory Roast Turkey Breast Tenderloin layered in a Whole Wheat Flour Tortillas. Add in the Asian Slaw and you have the makings on one delicious and healthy meal, it's only 180 calories and 21 net carbs per serving. It's all on the Jennie - O website along with all the other healthy and delicious recipes.    http://www.jennieo.com/

Turkey Grillers with Asian-Style Slaw

Ingredients
2½ tablespoons soy sauce

2½ tablespoons lemon juice
2½ tablespoons vegetable oil
1 teaspoon ground ginger
1 teaspoon white vinegar
1 teaspoon dark brown sugar
1 teaspoon Asian sesame oil
¼ teaspoon salt
½ teaspoon black pepper
½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
8 ounce coleslaw mix
2 tablespoons diced red onion
¼ bunch green onions, trimmed and thinly sliced
8 (6-inch) whole wheat flour tortillas

Directions
1 - For dressing, in medium bowl combine soy sauce, lemon juice, vegetable oil, ginger, white vinegar, dark brown sugar, Asian sesame oil, salt and pepper. Set aside.

2 - Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Shred and set aside.

3 - In large bowl, toss coleslaw, onion and green onions. Pour dressing over vegetables and add shredded turkey tenderloin. Spoon mixture in midlle of tortilla. Fold over and place in Panini press until tortilla is golden brown. Pour Asian sesame dressing into bowl for dipping, if desired.

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

Nutritional Information
Calories 180 Fat 5g
Protein 11g Cholesterol 20mg
Carbohydrates 23g Sodium 730mg
Fiber 2g Saturated Fat 1g
Sugars 2g
http://www.jennieo.com/recipes/981-Turkey-Grillers-with-Asian-Style-Slaw