Breakfast Turkey Scrambler

I'm passing along a recipe from the Jennie - O Turkey website, Breakfast Turkey Scrambler. Start your morning off with a Scrambler made with JENNIE-O® Turkey Ham along with Onion, Scrambled Eggs and Shredded Cheddar Cheese. Only 200 calories and 20 net carbs per serving! So start the day a healthier way with Jennie - O Turkey. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Breakfast Turkey Scrambler
This breakfast pita is a tour-de-force of breakfast greatness — filled with hash browns, lean turkey ham, onion, scrambled eggs and shredded Cheddar. Under 300 calories per serving!

INGREDIENTS

¾ cup egg substitute or 3 eggs, lightly beaten
½ teaspoon paprika
½ cup milk
4-ounces JENNIE-O® Turkey Ham, cut into ¼-inch cubes
¾ cup hashbrown potatoes
1 tablespoon minced onion
1 tablespoon butter
6 Gordita or pita bread
½ cup shredded American or Cheddar cheese
salsa or hot sauce, if desired

DIRECTIONS
1) In medium bowl whisk together eggs, paprika and milk. Stir in turkey ham, potatoes and onion. In large non-stick skillet over medium heat, melt butter. Add egg and meat mixture. Cook stirring occasionally until fully cooked.
2) Lay Gordita bread on flat surface; divide turkey ham mixture and cheese evenly over bread. Fold over and serve. Serve with salsa or hot sauce, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 200
Protein 9g
Carbohydrates 21g
Fiber 1g
Sugars 2g
Fat 9g
Cholesterol 45mg
Sodium 310mg
Saturated Fat 5g
https://www.jennieo.com/recipes/762-breakfast-turkey-scrambler

Soup Special of the Day........Creamy Spinach Soup

This week's Soup Special of the Day is - Creamy Spinach Soup. The recipe is from the Jennie - O Turkey website (https://www.jennieo.com/). No Turkey to make the recipe but just a delicious and healthy Soup Recipe to pass along from Jennie - O! You might want to make a Turkey Sandwich to go along with this Soup, of course make it with the always delicious Jennie - O Deli Sliced Turkey! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH IN 2018!


Creamy Spinach Soup
Indulgently creamy, this spinach soup recipe will have everyone “eating their vegetables”.

INGREDIENTS

2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
¼ cup flour
4 cups chicken broth
4 cups packed baby spinach
1 lemon
¼ cup heavy cream
salt and pepper, to taste
cream, if desired
croutons, if desired

DIRECTIONS
1) In large saucepan over medium heat, melt butter. Add onion and cook 3 to 4 minutes or until tender.
2) Add garlic and cook 1 minute.
3) Add flour and whisk 1 minute. Gradually whisk in broth. Add spinach and stir until wilted. Simmer over low heat 10 minutes.
4) Grate peel from lemon. Juice lemon; add lemon juice to soup. Using food processor or blender, process soup to smooth puree. Return to pan. Add ¼ cup cream and lemon peel to soup. Simmer 5 minutes. Season with salt and pepper.
5) Ladle into bowls. Drizzle with additional cream, if desired and sprinkle with croutons.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 160
Protein 7g
Carbohydrates 12g
Fiber 2g
Sugars 2g
Fat 10g
Cholesterol 30mg
Sodium 440mg
Saturated Fat 6g
https://www.jennieo.com/recipes/958-creamy-spinach-soup

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

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