Jennie - O Turkey Recipe of the Week - Apple Brined Whole Turkey

This week's Jennie - O Turkey Recipe of the Week is - Apple Brined Whole Turkey. Made with the JENNIE-O® All Natural Fresh Whole Turkey and Brined in a Apple Brine. 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!  https://www.jennieo.com/

Apple Brined Whole Turkey

INGREDIENTS

1 (12 to 18-pound) JENNIE-O® All Natural Fresh Whole Turkey
1 gallon cold water
4 cups apple cider
1¼ cups kosher salt
1 cup firmly packed brown sugar
1 orange, cut in quarters
1 apple, cut in quarters
1 tablespoon whole allspice
6 whole cloves
1 cinnamon stick
4 sprigs fresh thyme leaves
2 sprigs fresh sage
2 dried bay leaves
2 teaspoons whole peppercorns

DIRECTIONS

1) NOTE: Do not brine a turkey if the turkey has been enhanced with a solution.

2) Rinse the turkey in cool water.
3) In clean container large enough to hold the turkey, mix water, apple cider, salt, brown sugar, orange, apple, allspice, clove, cinnamon stick, thyme, sage, bay leaves and peppercorn; stirring to dissolve salt.
4) Submerge turkey in brine solution. Cover and refrigerate 6 to 8 hours.
5) Remove the turkey from brine. Rinse thoroughly under a slow stream of cold water. Pat skin and cavities dry.
6) Cook whole bird as specified on the package. Roast until timer pops up and turkey is fully-cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let stand tented with foil 20 minutes before carving.

https://www.jennieo.com/recipes/928-apple-brined-whole-turkey

Diabetic Dish of the Week - Miniature Apple Muffins

This week's Diabetic Dish of the Week is Miniature Apple Muffins. It's from the Diabetic Gourmet Magazine website. The Dish has 100 calories and 11 carbs per serving. So check out the site for delicious and diabetic friendly recipes along with tips and Diabetic News. Enjoy and Eat Healthy! http://diabeticgourmet.com/


Miniature Apple Muffins

With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake.

Ingredients

3/4 cup Splenda No Calorie Sweetener, Granulated

1 cup butter, softened
2 teaspoons molasses
2 large eggs
1/3 cup apple juice concentrate, thawed
2 teaspoons grated fresh lemon peel
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, shredded fresh apple
2/3 cup old-fashioned oats
1/2 cup raisins
Directions

Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
Nutritional Information (Per Serving)
Calories: 100
Protein: 2g
Sodium: 125 mg
Cholesterol: 25 mg
Fat: 6g
Saturated Fat: 3.5g
Dietary Fiber: 1g
Sugars: 4g
Carbohydrates: 11g
http://diabeticgourmet.com/recipes/html/1120.shtml

Soup Special of the Day!.....Smokey Apple and Butternut Squash Soup

This week's Soup Special of the Day Recipe is Smokey Apple and Butternut Squash Soup. This one just screams "FALL RECIPE", Smokey Apple and Butternut Squash Soup! A couple of the ingredients you'll be using are; Butternut Squash and Sweet Apples. The origin of the recipe comes from the U.S. Apple Association but I came across it on one of my favorite sites, CooksRecipes. Be sure to check out the Cooks site for all your recipes. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Smokey Apple and Butternut Squash Soup

Recipe Ingredients:

1 tablespoon butter
1 tablespoon olive oil
3 large onions, finely chopped (about 4 1/2 cups)
1 teaspoon chipotle chili powder
2 pounds butternut squash, peeled and cut into chunks (about 6 cups)
1 pound sweet apples, peeled and cut into chunks (about 3 1/2 cups)
1 cup apple juice (more if necessary)
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:

1 - Heat oil and butter in large saucepan; add onions and chili powder. Cook and stir until onions are tender, about 10 minutes.
2 - Add squash, apples, apple juice, chicken broth, salt and pepper; bring to boil.
3 - Cover and cook on low heat until apples and squash are very soft, about 30 minutes. Cool.
4 - Purée with an immersion blender or a food processor; return to saucepan and reheat. Add additional apple juice or broth, if needed for desired consistency.
5 - Serve garnished with toasted pecans, sour cream swirls and thin apple slices, if desired.
Makes 7 servings.
http://www.cooksrecipes.com/soup/smokey_apple_and_butternut_squash_soup_recipe.html

Diabetic Dish of the Week - Apple Glazed Chicken Bundles

This week's Diabetic Dish of the Week is Apple Glazed Chicken Bundles. Boneless Chicken stuffed with apple glazed, green onions, cranberries and spices. Spice up your Diabetic recipe collection with this delicious and healthy recipe. You can find this recipe on the CooksRecipes website and while there check out all the delicious and healthy recipes of all cuisines and tastes.     http://www.cooksrecipes.com/index.html


Apple Glazed Chicken Bundles

Baked skinless chicken breast stuffed to form a 'bundle' with apple glazed, green onions, cranberries and spices.

Recipe Ingredients:

1 tablespoon stick butter or margarine

1/4 cup thinly sliced green onions
2 cups dried unseasoned package bread cubes
1/3 cup dried cranberries
1/3 cup apple juice
1/3 cup water
2 tablespoons Equal® Spoonful*
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (6-ounces each), pounded to 1/4-inch thickness
1 1/2 cups apple juice
1/2 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
2 tablespoons Equal® Spoonful**
Salt and ground black pepper to taste (optional)

Cooking Directions:

1 - Melt butter in small skillet. Add green onions. Cook and stir 1 to 2 minutes until tender. Place bread cubes and dried cranberries in medium size bowl. Stir in onion mixture.
2 - Heat combined 1/3 cup apple juice and 1/3 cup water to boiling. Stir into bread cube mixture until all cubes are moistened. Stir in 2 tablespoons Equal®, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper until combined.
3 - Lay chicken breasts on flat surface. Sprinkle with salt and pepper to taste, if desired. Place 1/2 cup stuffing mixture in center of each chicken breast. Fold in sides of chicken to form a "bundle". Secure each with wooden picks.
4 - Place chicken bundles in shallow sprayed baking pan. Bake in preheated 350°F oven 35 to 40 minutes or until chicken and stuffing reach 160°F and chicken juices are clear when chicken is pierced with a fork.
5 - Meanwhile, combine 1 1/2 cups apple juice, 1/2 cup water, cornstarch and lemon juice in a small saucepan. Stir until smooth. Bring to boil over medium heat, stirring frequently. Boil and stir until thickened. Remove from heat. Stir in 2 tablespoons Equal®. Add salt and pepper to taste, if desired. Spoon glaze over baked chicken. Serve warm.

Makes 4 servings.

*May substitute 3 packets Equal sweetener


**May substitute 3 packets Equal sweetener

Nutritional Information Per Serving (1/4 of recipe): calories 344, protein 41 g, carbohydrate 30 g, fat 6 g, cholesterol 107 mg, sodium 268 mg.

http://www.cooksrecipes.com/diabetic/apple_glazed_chicken_bundles_recipe.html

Bacon-Wrapped Chicken Sandwich

This will be dinner tonight along with some seasoned potato wedges! This was on the Cooking Channel this morning. Replaced the White flour with Whole Wheat Flour, used Sea Salt, and added 2% Swiss Cheese.

Recipe courtesy Aida Mollenkamp

Serves:
2 sandwiches

Ingredients

* 1 Tablespoon Extra Virgin Olive Oil
* 2 (6 to 8 ounce) boneless, skinless chicken breasts
* 1/4 Cup Whole Wheat Flour
* 1 Teaspoon Sea Salt
* 1/8 Teaspoon freshly ground Black Pepper
* 2 Slices Turkey Bacon
* 1/2 Cup Apple Juice
* 2 Whole Grain rolls, halved lengthwise and toasted
* 1 Tablespoon Whole Grain Dijon Mustard
* 2% Swiss Cheese
* Lettuce
Directions

*Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)

*Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.

*Heat oil in a medium, heavy-bottomed frying pan over medium heat. Add chicken breasts and cook until bacon is well browned , about 5 minutes per side.

*Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.

*To make a sandwich, spread mustard evenly on cut sides of bread. Layer Lettuce and Swiss cheese alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.