Slow Cooker Thai Peanut Turkey

Slow Cooker Thai Peanut Turkey

Passing along another Jennie - O Turkey Recipe, Slow Cooker Thai Peanut Turkey. This one uses JENNIE-O® All Natural Turkey Breast Tenderloin. Then it's prepared in a Slow Cooker, how easy is that! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/

Slow Cooker Thai Peanut Turkey

INGREDIENTS

4 garlic cloves, chopped
1 tablespoon fresh ginger, minced
1 tablespoon fresh ginger, minced
¼ cup SKIPPY® peanut butter
¼ cup HOUSE OF TSANG® ginger-flavored soy sauce
1 (24-ounce) package JENNIE-O® All Natural Turkey Breast Tenderloin, cut into pieces
½ cup chopped fresh cilantro leaves
1 tablespoon grated lime rind
6 cups, zucchini noodles, cooked
garnish: chopped, roasted peanuts and green onion, if desired

DIRECTIONS

1) In slow cooker, whisk together garlic, ginger, peanut butter and soy sauce. Add turkey breast tenderloin pieces. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Stir in cilantro and lime rind.
2) Serve over zucchini noodles. Garnish with peanuts and green onion, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 200
Protein 26g
Carbohydrates 9g
Fiber 2g
Sugars 5g
Fat 7g
Cholesterol 50mg
Sodium 800mg
Saturated Fat 2g

https://www.jennieo.com/recipes/1208-slow-cooker-thai-peanut-turkey

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