Moo Shu Turkey Wraps

For today's 2nd Jennie - O Turkey recipe its a recipe for Moo Shu Turkey Wraps. This one uses JENNIE-O® Lean Ground Turkey along with shiitake mushrooms, garlic, gingerroot, bell peppers, coleslaw mix, hoisin sauce, sweet and sour sauce, and tortillas. Asian Wraps made healthier! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Moo Shu Turkey Wraps
These fun, easy-to-make Asian wraps are packed with crunchy veggies and lean ground turkey. This recipe features stir-fried shiitake mushrooms, garlic and ginger root for bold flavors.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
8 ounces shiitake mushrooms, stems discarded and caps sliced
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1 red or yellow bell pepper, cut into short, thin strips
2 cups coleslaw mix (shredded cabbage and carrots) or sliced napa cabbage
½ cup hoisin sauce
⅓ cup plum sauce or sweet-and-sour sauce
6 tortillas, warmed

DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, garlic and gingerroot; stir-fry 2 minutes. Add bell pepper and cook 10 minutes, stirring occasionally. Add coleslaw mix and hoisin sauce; stir-fry 3 minutes.
3) Spread plum sauce evenly over each warm tortilla; top with turkey mixture. Fold bottom of tortilla up over filling and fold sides in and roll up.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 330
Protein 19g
Carbohydrates 42g
Fiber 9g
Sugars 9g
Fat 9g
Cholesterol 55mg
Sodium 690mg
Saturated Fat 2.5g

https://www.jennieo.com/recipes/200-moo-shu-turkey-wraps

Diabetic Dish of the Week - BOLD THAI BURGER

This week's Diabetic Dish of the Week is a BOLD THAI BURGER. Made with  96% lean Ground Beef and combined with green onion, ground ginger and hot sauce. Then the Burger is topped with a sauce that combines combine peanut butter, hoisin sauce, and lime juice. That's what makes it a BOLD THAI BURGER! Its only 273 calories and 23 net carbs per serving.The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet Magazine website you'll find a huge selection of Diabetic Friendly Recipes along with Diabetes News and Diabetes Management Tips, so check it out today. So enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BOLD THAI BURGER

Ingredients

1 pound 96% lean Ground Beef
1 cup shredded Napa cabbage
2 tablespoons fresh lime juice, divided
1/2 cup chopped green onions
1 teaspoon ground ginger
1 teaspoon hot chili sauce
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
Salt and pepper
4 whole wheat or white hamburger buns, split

Directions

1 - Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
2 - Combine Ground Beef, green onion, ground ginger and hot sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3 - Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Season with salt and pepper, as desired.
4 - Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
5 - Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.
NOTES:
A unique hamburger topped with the flavors of Thailand, including peanut butter, lime juice and hoisin sauce.


Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 273
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 4.5 grams
Sodium: 416 milligrams
Cholesterol: 65 milligrams
Protein: 27 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/bold-thai-burger

Soup Special of the Day! - Turkey and Shrimp Dumpling Soup

This week's Soup Special of the Day is Turkey and Shrimp Dumpling Soup. It comes from the Jennie - O website, one of my favorites! Made using JENNIE-O® Lean Ground Turkey along with shrimp, cilantro and garlic dumplings all in a savory hoisin and lemongrass broth. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O site (https://www.jennieo.com/). Make the SWITCH!

Turkey and Shrimp Dumpling Soup

Warm up with this irresistible, low fat  soup. Featuring ground turkey, shrimp, cilantro and garlic dumplings simmered in a savory hoisin and lemongrass broth.

INGREDIENTS

DUMPLINGS
½ (16-ounce) package JENNIE-O® Lean Ground Turkey
10 ounces medium raw shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro
2 tablespoons hoisin sauce
2 garlic cloves, minced
¼ cup egg substitute or 1 egg
½ teaspoon freshly ground pepper
BROTH
2 quarts low-sodium chicken broth
2 lemongrass stalks, white and tender green part only
2 tablespoons hoisin sauce
⅓ cup finely chopped green onion
DIRECTIONS

1) To make dumplings, put turkey, shrimp, cilantro, 2 tablespoons hoisin sauce, garlic, egg and pepper in food processor bowl and process until finely chopped; set aside.
2) To make broth, combine broth, lemongrass and 2 tablespoons hoisin sauce in saucepan. Bring to boil. Reduce heat to medium-low. Simmer, covered, 10 minutes. Remove lemongrass.
3) Drop turkey mixture into broth mixture. Cook 8 to 10 minutes or until dumplings are thoroughly cooked. Always cook turkey to well done, 165°F as measured by a meat thermometer. Stir in green onions.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories190
Protein25g
Carbohydrates11g
Fiber1g
Sugars4g
Fat6g
Cholesterol100mg
Sodium390mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/593-turkey-and-shrimp-dumpling-soup

The Sunday Pizza - Thai Turkey Pizza

This week's Sunday Pizza is a Thai Turkey Pizza. This one comes from the Jennie - O Turkey website. It's made with JENNIE-O® Extra Lean Turkey Breast Cutlets along with gingerroot, red bell pepper, hoisin sauce, spices, and peanuts. Have a slice of Thai with this week's recipe! You can find this recipe along with many other healthy and delicious recipes on the Jennie - O website, enjoy!      http://www.jennieo.com/

Thai Turkey Pizza

Ingredients
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets

2 teaspoons minced gingerroot
2 teaspoons minced garlic
¼ teaspoon crushed red pepper
⅓ cup thinly sliced red bell pepper
¼ cup hoisin sauce
1 (12-inch) pre-baked pizza crust
⅓ cup thinly sliced green onions
½ teaspoon lime zest
⅓ cup coarsely chopped roasted peanuts
2 tablespoons chopped fresh cilantro or basil


Directions

1 - Heat oven to 450ºF. Cook cutlets as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut turkey into 1-inch strips. In medium bowl, combine turkey with ginger, garlic, red pepper and bell pepper. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add turkey mixture; stir-fry 3 minutes. Add hoisin sauce; stir-fry 2 minutes.

2 - Place pizza crust on baking sheet. Arranbe turkey mixture evenly over pizza crust; sprinkle with green onions and zest. Bake 8 to 10 minutes or until crust is golden brown. Sprinkle with roasted peanuts and fresh cilantro. Cut into wedges.

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


Nutritional Information

Calories 290 Fat 10g
Protein 25g Cholesterol 35mg
Carbohydrates 25g Sodium 360mg
Saturated Fat 1.5g

http://www.jennieo.com/recipes/197-Thai-Turkey-Pizza

Hoisin Orange Pork with Asian Vegetables

Fire that skillet up for the Hoisin Orange Pork with Asian Vegetables! From the CooksRecipes website.   http://www.cooksrecipes.com/index.html

Hoisin Orange Pork with Asian Vegetables


Recipe Ingredients:

3/4 pound boneless pork chops, trimmed of fat, cut into very thin strips
1 tablespoon reduced-sodium soy sauce
3 tablespoons unsalted, dry roasted peanuts, toasted and finely chopped
2 medium carrots, thinly sliced diagonally
2 cups small broccoli florets
1 medium onion, cut into 1/4-inch wedges
1/4 cup water
1 tablespoon, plus 1 teaspoon canola oil - divided use

Sauce:
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
1 tablespoon granulated sugar
2 teaspoons orange zest
1/4 teaspoon dried red pepper flakes

Cooking Directions:

* Place pork strips on a dinner plate, spoon 1 tablespoon soy sauce over all, and toss to coat well. Let stand 15 minutes in the refrigerator.
* Meanwhile, heat a large nonstick skillet over medium-high heat. Add nuts and cook 2 to 3 minutes or until they begin to brown, stirring frequently. Place on a separate plate and set aside.
* Place carrots, broccoli, onion, and water in a microwave-safe shallow pan, such as a glass pie pan, cover, and microwave on high power 2 minutes or until vegetables are just tender-crisp. Drain in a colander, shaking off any excess liquid.
For Sauce: Combine ingredients in a small bowl; set aside.
*Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat lightly, add pork, and cook 3 minutes or until lightly pink in the center and juices run clear, using two utensils to toss easily. Set aside on a separate plate.
* Heat remaining 1 tablespoon canola oil, add vegetables, and cook 4 minutes or until tender-crisp and beginning to lightly brown on the edges. Place vegetables on a serving platter.
* Add pork and any accumulated juices to skillet, cook 30 seconds to heat thoroughly, and place on top of vegetables on serving platter.
* Add sauce to skillet and cook 20 to 30 seconds to heat, stirring constantly, until reduced slightly. Spoon over pork and sprinkle with nuts. Serve immediately for peak flavors and texture.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe; 1 1/4 cups): Calories: 275; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 45mg; Total Carbs: 17g; Fiber: 3g; Protein: 20g; Sodium: 370mg.


http://www.cooksrecipes.com/pork/hoisin_orange_pork_with_asian_vegetables_recipe.html

Chinese Country-Style Pork Ribs w/ Diced New Potatoes, Buttered Corn, and...

Today's Menu: Chinese Country-Style Pork Ribs w/ Diced New Potatoes, Buttered Corn, and Whole Grain Bread



Tried a new recipe for dinner tonight, Chinese Country-Style Pork Ribs. I saw the recipe in an issue of Taste of Home and it sounded delicious! I'll leave the original recipe and Taste of Home recipe link at the end of the post. I made one addition and changed one thing from the original recipe. I also added 2 teaspoons of Chinese 5 Spice to the seasoning and I baked the ribs instead of putting them in the microwave before grilling them. I purchased the ribs from our local Kroger. I seasoned the ribs with Sea Salt, Onion Powder, and Chinese 5 Spice and I then baked the ribs for 40 minutes at 400 degrees, turning once. Meanwhile, in a small saucepan, I combined 1/2 cup chili sauce, 1/4 cup hoisin sauce, 2 tablespoons honey, and 1/8 teaspoon cayenne pepper bringing it to a boil. Reduced the heat and simmered uncovered, for 5-8 minutes until it was slightly thickened, stirring occasionally.

 Moisten a paper towel with Pam Grill Spray; using long-handled tongs, lightly coat the grill rack. Grilled the ribs,  covered, over medium heat for 4-5 minutes on each side, basting with sauce and turning occasionally. These came out fantastic! Tender and just bursting with flavor! Excellent recipe and the sauce is incredible.

For sides we had Margaret Holmes Buttered Corn, Boiled Diced New Potatoes, and Healthy Life Whole Grain Bread. For dessert later a Smart One's Fudge Brownie Chocolate Sundae.





Chinese Country-Style Pork Ribs

8 Servings

Ingredients

    4 pounds bone-in country-style pork ribs (1-1/2-in. thick)
    1/2 cup water
    1 tablespoon Liquid Smoke, optional
    1/2 teaspoon onion powder
    1/2 cup chili sauce
    1/4 cup hoisin sauce
    2 tablespoons honey
    1/8 teaspoon cayenne pepper

Directions

    *Place the ribs, water, Liquid smoke if desired and onion powder in a
    3-qt. microwave-safe dish. Cover and microwave on high for 15-20
    minutes or until meat is tender.
    *Meanwhile, in a small saucepan, combine the remaining ingredients.
    Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or
    until slightly thickened, stirring occasionally.
    *Drain ribs. Moisten a paper towel with cooking oil; using
    long-handled tongs, lightly coat the grill rack. Grill ribs,
    covered, over medium heat for 4-5 minutes on each side or until
    browned, basting with sauce and turning occasionally. Yield: 8
    servings.

Nutrition Facts: 1 serving equals 284 calories, 14 g fat (5 g saturated fat), 87 mg cholesterol, 423 mg sodium, 12 g carbohydrate, trace fiber, 26 g protein.

http://www.tasteofhome.com/Recipes/Chinese-Country-Style-Pork-Ribs

Soy and Cola-Braised Pork Shoulder w/ New Potatoes

Dinner Tonight:  Soy and Cola-Braised Pork Shoulder and New Potatoes


Another of the Cooking Light, October Issue, must try recipes. Pictures or words can't describe what a delicious recipe this is. The sauce is unbelievable and the Pork Shoulder absolutely DELICIOUS! This is another recipe where you have to give yourself some time to prepare it but it's worth every minute it takes. This is the first time I had used Hoisin Sauce and between this and the Soy Sauce it gave it just the right kick.

I served the Pork Shoulder as an Open Face Sandwich, using an Aunt Millie's Thinwich Bun, and topped it with the Sauce along with a side of boiled halved New Potatoes that I seasoned with Sea Salt and Ground Black Pepper. I think this is now one my best and favorite recipes. For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfait.

Ingredients

    1 tablespoon dark sesame oil
    1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
    1/2 teaspoon kosher salt
    1 tablespoon minced peeled fresh ginger
    4 garlic cloves, minced
    2 cups cola (such as Coca-Cola)
    1/2 cup hoisin sauce
    1/4 cup rice vinegar
    1/4 cup lower-sodium soy sauce
    1 cup diagonally sliced green onions

Preparation

    1. Preheat oven to 300°.
    2. Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.
    3. Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.

David Bonom, Cooking Light
OCTOBER 2011

http://www.myrecipes.com/recipe/soy-cola-braised-pork-shoulder-50400000115811/