It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Stew

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Vegetable Stew. This week's recipe comes from the Jennie - O Turkey website. To make the Turkey Vegetable Stew you'll be using the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with Vegetables, Herbs, and Spices. You can find this recipe at the Jennie - O Turkey website. So Enjoy and Make 2019 a Healthy One!   https://www.jennieo.com/

Turkey Vegetable Stew
Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving.

INGREDIENTS

1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

½ cup all-purpose flour
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 cup chopped carrots
1 cup chopped onion
½ cup chopped celery
4 minced garlic cloves, divided
1 cup dry white wine
¼ cup tomato paste
1 tablespoon chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1 teaspoon finely grated lemon zest

DIRECTIONS
1) Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally. Simmer, uncovered, 5 minutes or until thickened.
3) In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 170
Protein 17g
Carbohydrates 14g
Fiber 2g
Sugars 3g
Fat 2.5g
Cholesterol 40mg
Sodium 320mg
Saturated Fat 0.5g

https://www.jennieo.com/recipes/555-turkey-vegetable-stew

Soup Special of the Day! - Turkey Vegetable Stew

This week's Soup Special of the Day is, Turkey Vegetable Stew. A Stew is a bit of stretch for the Soup Special of the Day but some do consider a Soup, So I'm going with it! Plus its a mighty fine Stew! It's made with JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with mushrooms, carrots, onion, celery, a little wine, and spices. Make your Soup of the Day a Stew! Enjoy and Make the Switch!    https://www.jennieo.com/


Turkey Vegetable Stew


Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving.

INGREDIENTS

1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
½ cup all-purpose flour
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 cup chopped carrots
1 cup chopped onion
½ cup chopped celery
4 minced garlic cloves, divided
1 cup dry white wine
¼ cup tomato paste
1 tablespoon chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1 teaspoon finely grated lemon zest


DIRECTIONS

1) Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally. Simmer, uncovered, 5 minutes or until thickened.
3) In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.

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

RECIPE NUTRITION INFORMATION

PER SERVING
Calories170
Protein17g
Carbohydrates14g
Fiber2g
Sugars3g
Fat2.5g
Cholesterol40mg
Sodium320mg
Saturated Fat0.5g

https://www.jennieo.com/recipes/555-turkey-vegetable-stew

Jennie - O Recipe of the Week - Turkey Vegetable Stew

This week's Jennie - O Recipe of the Week is Turkey Vegetable Stew. Made with JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins and packed with Vegetables. Plus its 300 calories! You can find this recipe and all the other delicious and healthy recipes all on the Jennie - O website. Make the SWITCH!   https://www.jennieo.com/



Turkey Vegetable Stew

Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving.

INGREDIENTS

1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
½ cup all-purpose flour
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 cup chopped carrots
1 cup chopped onion
½ cup chopped celery
4 minced garlic cloves, divided
1 cup dry white wine
¼ cup tomato paste
1 tablespoon chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1 teaspoon finely grated lemon zest
DIRECTIONS

1) Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally. Simmer, uncovered, 5 minutes or until thickened.
3) In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories170
Protein17g
Carbohydrates14g
Fiber2g
Sugars3g
Fat2.5g
Cholesterol40mg
Sodium320mg
Saturated Fat0.5g

https://www.jennieo.com/recipes/555-turkey-vegetable-stew