Jennie - O Turkey Recipe of the Week - Brussel Sprout, Turkey Sausage and Potato Hash

This week's Jennie - O Turkey Recipeof the Week - Brussel Sprout, Turkey Sausage and Potato Hash. Made using a package of JENNIE-O® All Natural* Turkey Sausage along with Brussels Sprouts and Yukon Gold Potatoes. Perfect dish for Brunch or Dinner. 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/


Brussel Sprout, Turkey Sausage and Potato Hash
Think hash is too hard? Think again. This recipe features turkey sausage, Brussels sprouts and perfectly crispy potatoes. Full of flavor and your favorite veggies, this will soon become your most requested weekend dish. Bring on brunch!

INGREDIENTS

1 (1-pound) package JENNIE-O® All Natural* Turkey Sausage
2 tablespoons olive oil
1 pound Yukon gold potato, cubed
1 small onion, chopped
1 pound Brussels sprouts, trimmed and thinly sliced
½ red bell pepper, chopped
½ cup chicken broth
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
chopped green onion, if desired

DIRECTIONS
1) Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add oil and potatoes and cook 5 minutes. Stir in onion and cook 5 minutes. Add sprouts, bell pepper, chicken broth, salt and pepper and cook 3 minutes or until bell pepper is tender. Garnish with chopped green onion, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 220
Protein 19g
Carbohydrates 21g
Fiber 4g
Sugars 3g
Fat 7g
Cholesterol 60mg
Sodium 930mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/1127-brussel-sprout-turkey-sausage-and-potato-hash

Fried Walleye w/ Boiled Yukon Gold Potatoes and Vegetarian Baked Beans

Dinner Tonight: Fried Walleye w/ Boiled Yukon Gold Potatoes and Vegetarian Baked Beans






I t was one of those restless nights dealing with Phantom Pains all night into the morning before they

finally eased up! So there won't be a whole lot done today except for catching up on some sleep. Went out to get the Sunday Papers this morning and there was 2 Wild Turkeys out in the side yard, first I've seen in quite a while! For Breakfast I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker's Sugarless Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. After Breakfast went outside and got the leaf blower out and cleaned off the deck and driveway areas. Back inside I did a load of laundry and done for the day. After Lunch I laid down for the afternoon and caught up on sleep! For Dinner tonight it's Fried Walleye w/ Boiled Yukon Gold Potatoes and Vegetarian Baked Beans.


While at Meijer yesterday I seen they had some beautiful looking Walleye Fillets and just couldn't

pass them up. I rinsed it off in cold water, sliced into smaller pieces, and put them in a sealed plastic bag in the fridge until ready to use today. To prepare them I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

For 1 side I boiled some Baby Yukon Gold Potatoes. Picked these up at Meijer also yesterday. To prepare them I took a large pot and filled it half way with water and heated it on high. As the water started to boil I added Salt to the water. I then added the Potatoes and boiled them until fork tender. To serve, I put a few them on the plate and smashed them up a bit. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley along with some I Can’t Believe It’s Not Butter.






Then for another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had these sometime back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.








Walleye Nutrition Facts
1 – 6 ounce serving

Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9mg

Garlic-Herb Roasted Hasselback Baby Potatoes

Passing along a delicious side dish off the Jennie - O website, Garlic-Herb Roasted Hasselback Baby Potatoes. At the Jennie - O website you'll not only find a fantastic selection of Turkey recipes but also selections of side dishes and desserts. So don't wait check it out today. Enjoy and Make the Switch!    https://www.jennieo.com/

Garlic-Herb Roasted Hasselback Baby Potatoes
These delicious sliced potatoes are a dream come true—lightly seasoned and roasted until crisp on the outside and tender on the inside.

INGREDIENTS

½ cup butter

3 cloves garlic, sliced
2 tablespoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh tarragon leaves
16 small Yukon Gold potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
DIRECTIONS

1) Heat oven to 400°F.
2) In small saucepan, over medium-low heat, melt butter. Add garlic and herbs and cook 2 minutes or until fragrant.
3) Make ⅛-inch slices in top of potatoes, making sure not to cut through. Place potatoes in 13-x 9 inch baking pan. Spoon butter mixture over potatoes. Sprinkle evenly with salt and pepper. Bake 40 minutes or until tender. Serve with Horseradish Cream Sauce, if desired.
4) Horseradish Cream Sauce: Stir 1 tablespoon prepared horseradish into 1 cup sour cream. Season with salt to taste.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories340

Protein6g
Carbohydrates54g
Fiber8g
Sugars4g
Fat12g
Cholesterol30mg
Sodium260mg
Saturated Fat7g
https://www.jennieo.com/recipes/1061-garlic-herb-roasted-hasselback-baby-potatoes

Seasoned Gulf Coast Grouper w/ Smashed Potatoes and Purple Passion Asparagus

Dinner Tonight: Seasoned Gulf Coast Grouper w/ Smashed Potatoes and Purple Passion Asparagus





For Breakfast this morning I prepared a Scrambled Egg that i topped with Sargento Reduced Fat

Sharp Cheddar Cheese and a few drops of Frank's Red Hot Sauce. Then I fried 2 Jennie - O Turkey Breakfast Sausage Links, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside  it was 48 degrees this morning and its partly cloudy and had a high of 76 degrees. Gave Mom a hand with laundry and then outside and cleaned. After Lunch I got the clippers out and trimmed the vines alongside the driveway. Got the cart out later and took a ride around the neighborhood. For Dinner tonight its Seasoned Gulf Coast Grouper w/ Smashed Potatoes and Purple Passion Asparagus.



I love Fish and Seafood, especially this Florida Gulf Coast Grouper my friends keep bringing me back up from Florida! I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 minutes per side until golden brown. Grouper is so meaty and flavorful. Love Fish and Love this Grouper!



For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I’ve made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I’m having tonight. I’ll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.





To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just

until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Next preheat oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for another 2 to 4 minutes or until golden. Let cool and serve! Excellent Smashed Potato Recipe!





For another side dish I had picked up some more of the Purple Passion Asparagus at Meijer. It tastes
like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil.






To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.











Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

Jennie - O Turkey: Make-Ahead Goat Cheese Mashed Potatoes

I'm passing along another Side dish for your Thanksgiving Day Meal, Make-Ahead Goat Cheese Mashed Potatoes. Put a spin on those everyday Mashed Potatoes by adding Goat Cheese! At the Jennie - O site you'll find full menu ideas and recipes. So check it out if your looking for some Thanksgiving recipes! Enjoy and Make the Switch!  https://www.jennieo.com/

Make-Ahead Goat Cheese Mashed Potatoes

Whip these rich and creamy mashed potatoes up the night before to save time Thanksgiving Day. And if you love this easy Thanksgiving recipe, you’ll love our entire Make Ahead Thanksgiving Menu.

INGREDIENTS

4 pounds Yukon Gold potatoes, chopped
5 garlic cloves
4 ounces goat cheese, softened
¼ cup butter, softened
1 cup low-sodium chicken broth
½ cup freshly shredded parmesan cheese
¼ cup chopped green onions
salt and pepper, if desired
DIRECTIONS

1)Place potatoes and garlic in Dutch oven with water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer 20 minutes or until potatoes are tender. Drain and mash with potato masher. Stir in goat cheese, butter, chicken broth, cheese and green onions until smooth. Season with salt and pepper to taste.
2) Place in 2-quart baking dish. Cover and refrigerate until ready to serve.
3) To serve: Heat oven to 350°F. Let potatoes stand at room temperature 30 minutes. Bake, covered (in foil) 30 minutes; remove foil and bake 10 minutes more, or until heated through.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories300
Protein11g
Carbohydrates41g
Fiber3g
Sugars0g
Fat9g
Cholesterol25mg
Sodium220mg
Saturated Fat6g
https://www.jennieo.com/recipes/1079-make-ahead-goat-cheese-mashed-potatoes

Surf and Turf - Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)

Dinner Tonight: Surf and Turf - Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)




Another one of the "H" Days out; Hazy, Humid and about 80 degrees. Had an Eggo Nutri - Grain
Waffle for Breakfast, not that hungry this morning. After my morning workout headed out to Meijer, picked up some items that was on sale and some Jennie - O Sweet Italian Turkey Sausages. Then stopped by Kroger on the way back home and grabbed some Snapple they had on sale, $1 off per 6-pack. Back home and more cleaning. We have 3 Rotor fans in the bedrooms, I got all 3 and took them outside to clean them. Used my handy dandy Cordless Leaf Blower to clean all the dust out of them. For dinner tonight it's a Surf and Turf Night! I prepared a Surf and Turf - Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf).





For the Surf part of my meal; While at Kroger I picked up some Bay Scallops, which I love but never have often enough! I just used a simple skillet recipe to prepare them. I'll need; Bay Scallops, Extra Virgin Olive Oil, Blue Bonnet Light Butter, Cayenne, Sea Salt and Pepper (to taste), and Chopped Italian Parsley.



To prepare them; in a small skillet sprayed with a light coat of Pam Cooking Spray add a 1

tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet was heating I rinsed the Scallops off in cold water and patted dry with a paper towel. I then added a tablespoon of the Butter to the skillet, when the Butter was melted I added the Scallops. Seasoned them with the Cayenne, Sea Salt, and Pepper and stirred. Cooked them for a total of 3 1/2 minutes.  The scallops should feel firm to the touch, but still slightly soft, like well-set Jello; do not overcook or the scallops become tough and chewy. These came out perfect and delicious! I just love the taste of Scallops.




For the Turf part of my meal I used a Wild Idea 5 oz. Buffalo Petite Top Sirloin Steak. As my Scallops were cooking I fired up another skillet for the Buffalo. To prepare the Steak; I rubbed the Steak with 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had!




I also had a couple of the Yukon Potatoes leftover from last night's dinner. For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream.

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.


http://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-top-sirloin-steaks





Wild idea Buffalo Steak Cooking Times:

Length of cooking time depends on the thickness of steaks. Adjust to your personal preference.

* 1/2″ thick: 2 minutes each side.
* 1″ thick: 3 minutes first side, and 2 minutes second side for medium rare.
* 1½” thick: 4 minutes each side for medium rare.
For thicker cuts, increase cooking time by 1 minute per half-inch per side, for medium rare.
Temperature Guide–Internal temperatures of meat:
* Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.


http://wildideabuffalo.com/recipes/buffalo-basics/