Jennie - O Turkey Recipe of the Week - Turkey Sausage and Sourdough Kabobs

This week’s Jennie – O Turkey Recipe of the Week is Turkey Sausage and Sourdough Kabobs. Get the Grill going for this week’s recipe. You’ll be using the delicious JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage. Combine the Sausage with some Sourdough Bread, Bell Peppers, and Kale and you’re set for a delicious and healthy meal! You can find this recipe on the Jennie – O Turkey website. So Enjoy and make the SWITCH in 2019!   http://www.jennieo.com/


Turkey Sausage and Sourdough Kabobs 
Ever tried grilled sourdough before? If not, you’re missing out. Paired with bell peppers and turkey sausage, this kabob recipe will leave everyone begging for more. See for yourself by trying it tonight.

Ingredients

¼ cup sherry wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
1 tablespoon chopped minced fresh rosemary
½ cup olive oil
1½ cups chopped bell peppers
1 (14-ounce) package JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1½ cups cubed sourdough bread
baby kale leaves, if desired


Directions
1) Whisk vinegar, mustard, garlic, rosemary and oil in a small bowl. Mix well.

2) Thread bell pepper, sausage, onion and bread cubes on skewers. Brush each skewer with one tablespoon dressing. Grill for 12 minutes, turning often, or until lightly charred.

3) Toss greens in a large bowl with remaining dressing to coat. Divide among four plates. Top with skewers. Brush skewers with more dressing, if desired.

Nutritional Information
Calories 220
 Fat 13g
Protein 8g
Cholesterol 20mg
Carbohydrates 17g
Sodium 510mg
Fiber 1g
Saturated Fat 2g
Sugars 2g

http://www.jennieo.com/recipes/688-Turkey-Sausage-and-Sourdough-Kabobs

Diabetic Dish of the Week - Southern Crab Cakes with Rémoulade Dipping Sauce

This week's Diabetic Dish of the Week - Southern Crab Cakes with Rémoulade Dipping Sauce. Includes the recipes for the Crab Cakes and Rémoulade Dipping Sauce. Only 81 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website which has a large and fantastic selection of Diabetic Friendly Recipes. Plus if you are looking for a good Magazine, subscribe to the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One!   https://www.diabetesselfmanagement.com/

Southern Crab Cakes with Rémoulade Dipping Sauce
Ingredients

10 ounces fresh lump crabmeat
1 1/2 cups fresh white or sourdough bread crumbs, divided
1/4 cup chopped green onions
1/2 cup fat-free or reduced-fat mayonnaise, divided
1 egg white, lightly beaten
2 tablespoons coarse-grained or spicy brown mustard, divided
3/4 teaspoon hot pepper sauce, divided
2 teaspoons olive oil, divided
Lemon wedges (optional)

Directions
1 - Preheat oven to 200°F. Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, 3/4 cup bread crumbs, and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard, and 1/2 teaspoon hot pepper sauce; mix well. Using 1/4 cup mixture per cake, shape into 8 (1/2-inch-thick) cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs.

2 - Heat large nonstick skillet over medium heat; add 1 teaspoon oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon oil and crab cakes.

3 - For dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard, and 1/4 teaspoon hot pepper sauce in small bowl; mix well.

Serve crab cakes warm with dipping sauce and lemon wedges, if desired.

Yield: 8 servings.

Serving size: 1 crab cake with 1 1/2 teaspoons sauce.

Nutrition Facts Per Serving:
Calories: 81 calories, Carbohydrates: 8 g, Protein: 7 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 30 mg, Sodium: 376 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/southern-crab-cakes-remoulade-dipping-sauce/

Patty Melts with Caramelized Onions

I've got a 2nd Jennie - O Turkey Sandwich Recipe to pass along to everyone, Patty Melts with Caramelized Onions. A classic made healthier! This one uses the JENNIE-O® Lean Turkey Burger Patties. With toppings of Sweet Onion, Tomato, and Swiss Cheese then served on Sourdough Bread. Patty Melt Heaven! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Patty Melts with Caramelized Onions
Put a nutritious spin on a diner classic without sacrificing flavor. Each melt is full of the rich, sweet flavor of caramelized onions, hearty Swiss cheese and crunchy, toasty bread. But thanks to JENNIE-O® Lean Turkey Burger Patties, these burgers are high in protein and only 460 calories per serving.

INGREDIENTS

1 tablespoon oil
1 large sweet onion, sliced and separated into rings
1 (16-ounce) packaging JENNIE-O® Lean Turkey Burger Patties
1 tomato, sliced
4 slices Swiss cheese
8 slices sourdough bread, toasted

DIRECTIONS
1) Heat oil in large broiler safe skillet over medium heat. Add onion. Cook 15 to 20 minutes or until onions are golden, glazed and tender, stirring frequently.
2) Cook the patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
3) Heat broiler. Top burgers with tomato and cheese slices. Broil 3 to 5 minutes or until cheese is melted and lightly browned. On bottom slice of bread add glazed onions. Top with burgers and bread top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 460
Protein 34g
Carbohydrates 38g
Fiber 2g
Sugars 3g
Fat 17g
Cholesterol 100mg
Sodium 580mg
Saturated Fat 6g
https://www.jennieo.com/recipes/398-patty-melts-with-caramelized-onions

Wild Idea Buffalo Recipe of the Week – Salami, Onion, and Jalapeno Sandwich

This week’s Wild Idea Buffalo Recipe of the Week is Salami, Onion, & Jalapeno Sandwich. This one uses Wild Idea Buffalo Salami. This recipe and product,  Wild Idea Buffalo Salami,  can all be found on the Wild Idea Buffalo Website. http://wildideabuffalo.com/


Salami, Onion, and Jalapeno Sandwich
By: Jill O’Brien
This sandwich received national attention on NPR, during Dan O’Brien’s book review for Stolen Horses. In the book the sandwich is constructed with great attention to detail and is a laugh out loud scene. The sandwich is as delicious as the novel! Serve with milk, to balance the jalapeño heat, or use pickled jalapeños to avoid the heat.


Ingredients: (per sandwich)
2 – slices sourdough bread, cut on the bias
4 to 6 – slices Wild Idea Buffalo Salami, cut on the bias
1 or 2 slices – Vidalia onion, cut on the bias
1 – fresh jalapeño, sliced very thin
Dijon Mustard




Preparation:
1) Prepare all ingredients as suggested above.
2) Generously spread the Dijon mustard on both slices of sourdough.
3) Nestle the salami slices into the mustard, as many as you like, on top of one of the mustard covered bread slices.
4) Top with one or two slices of the Vidalia onion, and desired amount of thinly sliced jalapeno.
5) Cover with the other mustard covered bread slice and cut in half.

Excellent, sublime, divine, and bueno!

http://wildideabuffalo.com/2015/salami-onion-jalapeno-sandwich/






Wild Idea Buffalo Salami

12 oz. Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat,

without Buffalo Salamicompromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 12 oz. chub.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Cracked Black Pepper, Mustard Seed, Sugar, White Pepper], & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, Water. Encased in A REMOVABLE artificial casing.



http://buy.wildideabuffalo.com/products/12-oz-buffalo-salami

Jennie - O Turkey Recipe of the Week - Turkey Sausage & Sourdough Kabobs

Kabobs! Just like the sound of that word, Kabob! It's also part of this week's Jennie - O Turkey Recipe of the Week - Turkey Sausage & Sourdough Kabobs. Using the JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage and Sour Dough Bread, only 220 calories and 16 net carbs per serving. As always you can find this recipe along with many other delicious and healthy recipes on the Jennie - O website.   http://www.jennieo.com/


Turkey Sausage & Sourdough Kabobs


Ingredients
¼ cup sherry wine vinegar

2 teaspoons Dijon mustard
2 garlic cloves, minced
1 tablespoon chopped minced fresh rosemary
½ cup olive oil
1½ cups chopped bell peppers
1 (14-ounce) package JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1½ cups cubed sourdough bread
baby kale leaves, if desired

Directions
1 - In small bowl whisk vinegar, mustard, garlic, rosemary and oil. On skewers alternately thread bell pepper, sausage, onion and bread cubes. Brush each skewers with 1 tablespoon dressing. Grill 12 minutes, turning often, or until lightly charred.

2 - In large bowl, toss greens with enough remaining dressing to coat. Divide among 4 plates. Top with skewers. Brush skewers with more dressing, if desired


Nutritional Information

Calories 220 Fat 13g
Protein 8g Cholesterol 20mg
Carbohydrates 17g Sodium 510mg
Fiber 1g Saturated Fat 2g
Sugars 2g

http://www.jennieo.com/recipes/688-Turkey-Sausage-and-Sourdough-Kabobs

Jennie - O Turkey Recipe of the Week - Grilled Turkey & Swiss Sandwich

Comfort food deluxe with this week's Jennie - O Turkey Recipe of the Week, Grilled Turkey & Swiss Sandwich. It's from the Jennie - O Turkey website which is full of delicious and healthy recipes and tips.  http://www.jennieo.com/



Grilled Turkey & Swiss Sandwich

Ingredients
1½ tablespoons mustard
1½ tablespoons reduced-calorie salad dressing
½ teaspoon dried tarragon leaves
8 slices sourdough bread
8 ounces sliced JENNIE-O® Original Oven Roasted Slicing and Shaving Turkey Breast, from the service deli
8 slices reduced-calorie Swiss cheese
2 tablespoons butter



Directions
In small bowl, combine mustard, dressing and tarragon.

Spread bread slice with mustard mixture. Layer 4 slices of bread with turkey and cheese. Top with remaining bread slices.

In skillet, melt butter over medium heat. Cook sandwiches 3 minutes per side or until golden brown and cheese is melted.

Nutritional Information
Calories 330 Fat 17g
Protein 28g Cholesterol 55mg
Carbohydrates 22g Sodium 790mg
Fiber 3g Saturated Fat 8g
Sugars 3g


http://www.jennieo.com/recipes/6-Grilled-Turkey-and-Swiss-Sandwich

3 Bean Buffalo Chili Loaded Spud and Baked Sourdough Bread

Today's Menu: 3 Bean Buffalo Chili Loaded Spud and Baked Sourdough Bread

A very cool, cloudy, and windy Fall day out. Had rain on and off and it barley hit 50 degrees. Mom went with her Church today over to a place in Indiana for lunch today. So I caught up on laundry, house cleaning, and taking care of Dad today. She needed the break! Tonight I prepared a 3 Bean Buffalo Chili Loaded Spud and baked Sourdough Bread.






For dinner tonight I prepared a Buffalo Chili Loaded Spud. It just sounded like a fantastic Comfort Food Meal. For the Chili I used the Crock Pot 3 Bean Buffalo Chili that I had in the freezer. I sat a container out in the fridge to thaw overnight. To make it, couldn't be easier. I used a large Russet Potato, McCormick Grinder Sea Salt and Black Peppercorn, 3 Bean Buffalo Chili, fresh grated Dutch Gouda Cheese, and a few slices of Jalapeno Pepper. The recipe for the 3 Bean Buffalo Chili is at the end of the post.

I preheated the oven on 400 degrees. Then, on the stove I heated up some of the Chili in a Cast Iron Skillet on medium heat for about 12 minutes. Removed it from the heat and topped it with the grated Dutch Goda Cheese and Jalapeno Slices. Put it in the oven and let it until the Cheese was melted. It looks good enough to eat right now! As I put the Chili in the oven I microwaved my Potato for 7 minutes and 15 seconds, came out piping hot. I slit the Potato in half and seasoned it with the Sea Salt and Black Peppercorn. As the Potato was coming out of microwave I also removed the Chili from the oven. I then topped the Potato with Chili, Cheese, and Jalapeno mix. And dinner was ready! Everything just mixed together into one incredible meal. I really packed the Spud with Chili, more than enough for a meal. Plus the Dutch Gouda gave it added flavor and creaminess and the Jalapeno slices gave it just the right amount of heat. Jalapeno added to any dish makes it better! I also baked a small California Sourdough Mini Boule. This would be a good one to hollow out and put Chili in it, future meal. Well for dessert/snack later some Ritz Whole Grain Crackers topped with slices of Cracker Barrel 2% Sharp Cheddar and slices of Hormel Turkey Pepperoni.

Crock Pot 3 Bean Buffalo Chili

Ingredients:

2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tbsp Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers





Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

Pizza Bread w/ Buffalo Roasted Cauliflower

Dinner Tonight: Pizza Bread w/ Buffalo Roasted Cauliflower

Well if you live in or around Cincinnati you know it's Opening Day. For this area as it's always been it's Christmas, Thanksgiving, and all the other Holiday tied into one day, Opening Day! It starts with 95th consecutive Findlay Market Parade that goes through the heart of Cincinnati and the party shifts on over to the Ball Park for the Red's Opener. It's the one day where kids can miss school for a day and you can call in sick to work, because they all know what you're really doing! They might as well make it an official Holiday around here, which they're trying to do I hear.








It's a perfect day out today, sunny with a high close to 70 degrees! About time don't you think. What a Winter we've had, along with the rest of the nation. Went to Walmart early and finally got a new gas grill, our other one finally died after 8 years. I haven't got it together yet but can't wait to fire it up! I'd like to try to buy a small smoker hopefully here shortly. For dinner tonight something a little different, Pizza Bread w/ Buffalo Roasted Cauliflower. A buddy of mine came over and watched the Red's Game with me, so I whipped this up for us.

Started by preheating my oven to 400 degrees. I used a loaf of Goldminer California Sourdough Bread. I cut the loaf in half, lengthwise, and then cut halves into small slices. I think normally a French Bread Loaf is used but the Sourdough Loaf has less calories and carbs, plus it bakes just as well also. After cutting the bread, using a small basting brush, I spread a very light coat of Extra Virgin Olive Oil across the tops of each slice. Put them on a foil lined Cookie Sheet and baked them for about 4 minutes, just to lightly crust the tops. Removed them from the oven and assembled y Pizza Breads.

For toppings I used a small can of Sliced Black Olives, Hormel Turkey Pepperoni, Jennie - O Turkey Breakfast Sausage (crumbled), fresh grated Light Havarti Cheese, fresh grated Light Monterey Jack Cheese, and Ragu Homemade Style pizza Sauce. As always I try to cut calories, fat, and carbs where I can on ingredients. The Jennie - O Turkey Breakfast Sausage comes in a roll. So I sliced several pieces of and crumbled them and fried them in Canola oil until they were done. Drained what little grease there was and it was ready to be used as a topping. I had bought the Light Cheese from Kroger, it comes in blocks and I grate and shred them myself. After heating the bread I topped them with the Ragu Sauce, then the Turkey Pepperoni, Crumbled Turkey Sausage, sliced Black Olives, and a blend of the Havarti and Monterey Jack to top everything off. These looked good and tasted even better! The Bread was nice and crusty, the Ragu Sauce added great flavor and seasoning, and the blend of the two Cheese was perfect. Very good recipe for Pizza Bread








I made this for the first time a while back and love it for a side to go with any dish! To prepare it I needed; 1 head cauliflower (cut into florets), 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! The Pizza Bread and Buffalo Roasted Cauliflower not my normal dinner but one delicious change! For dessert later a Jello Sugar Free Double Chocolate Pudding.









Buffalo Roasted Cauliflower


Ingredients:


1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)


Directions:


Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.


Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g