Healthy Chinese Food Recipes for Weeknights

From the EatingWell website and Magazine its Healthy Chinese Food Recipes for Weeknights. Delicious and  Healthy Chinese Food Recipes for Weeknights with recipes like; General Tso's Chicken, Potsticker and Vegetable Stir-Fry, and Beef Chow Fun. Find these recipes and much more all at the EatingWell website. Don't forget to subscribe to the EatingWell Magazine, one of my favorites. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

 Healthy Chinese Food Recipes for Weeknights

Sure you could just order takeout, but these quick & healthy Chinese food recipes are made for busy families. Stock your kitchen with a few key ingredients and have some healthy, go-to recipes you love. Better-than-takeout Chinese food is minutes away!


General Tso's Chicken
In this healthy version of a General Tso's Chicken recipe, we cut the fat and sodium in half from the original version by not frying the chicken and by using half as much soy sauce in this Chinese-takeout favorite. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice.............


Potsticker and Vegetable Stir-Fry
Turning frozen potstickers into a complete meal is easy when you add them to a vegetable stir-fry in this healthy dinner recipe. Customize based on what's in your fridge--carrots, broccoli and mushrooms are all great choices. Keep it vegetarian with vegetable potstickers or try shrimp or chicken for some additional protein..............


Beef Chow Fun
Brown sugar added to black bean-garlic sauce is what gives this stir-fry its unmistakable Chinese takeout flavor. The recipe for beef chow fun works equally well with tofu for a vegetarian meal or boneless, skinless chicken breast. Serve with sliced cucumbers tossed with rice vinegar, sesame seeds and a pinch of salt........



* Click the link below to get all the Healthy Chinese Food Recipes for Weeknights
http://www.eatingwell.com/recipes/22626/cuisines-regions/asian/chinese/quick-easy/weeknights/slideshow/healthy-chinese-food-recipes-for-weeknights/

Better Than Chinese Takeout Recipes

From the EatingWell website and Magazine its Better Than Chinese Takeout Recipes. Delicious and Healthy Better Than Chinese Takeout Recipes with recipes like; Dan Dan Noodles with Shrimp, Classic Sesame Noodles with Chicken, and Chinese Pork and Vegetable Hot Pot. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Better Than Chinese Takeout Recipes

Stopping on your way home for Chinese takeout is an easy way to get dinner on the table, but the sugary-sweet or way-too-salty sauces and fried options are hardly nutritious. In the time it takes to get takeout, you can make one of these healthy Chinese recipes, which cut calories, fat and sodium and taste just as delicious.


Dan Dan Noodles with Shrimp
Skip takeout and make these delicious, healthy dan dan noodles with a sesame-soy sauce, shrimp and peanuts in just 30 minutes. The Sichuan preserved vegetables add a bright pop of tangy, slightly fermented flavor. Look for them at an Asian market if you want the most authentic flavor or use more commonly available kimchi........


Classic Sesame Noodles with Chicken
Classic sesame noodles become a healthy meal with lean chicken and tons of veggies in this quick recipe for Asian noodles. Be sure to rinse the spaghetti until it's cold, then give it a good shake in the colander until it's well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.............


Chinese Pork and Vegetable Hot Pot
The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a slow cooker. Typically, seasonings of anise, cinnamon and ginger distinguish these dishes. Pork shoulder becomes meltingly tender during the slow braise. Serve over noodles or brown rice, with stir-fried napa cabbage....................



* Click the link below to get all the Better Than Chinese Takeout Recipes
http://www.eatingwell.com/recipes/22349/cuisines-regions/asian/chinese/quick-easy/better-than-takeout/slideshow/better-than-chinese-takeout-recipes/

Diabetic Dish of the Week - LIME PORK TENDERLOIN

This week's Diabetic Dish of the Week is - LIME PORK TENDERLOIN. Delicious and tender Pork Tenderloin with a hint of Lime. Along with the Lime you'll be adding; Blackstrap Molasses, Soy Sauce, and Chili Powder. Add some fresh Vegetables and perhaps a Rice Dish or Potato Dish and you are set to go! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

LIME PORK TENDERLOIN
Ingredients

4 large cloves garlic, minced
3 Tbsp. fresh lime juice
2 Tbsp. extra virgin olive oil, divided
1 tsp. unsulphured blackstrap molasses
1 tsp. low-sodium soy sauce
1/2 tsp. chili powder, or to taste
Salt and freshly ground pepper, to taste
1-1/2 lb. pork tenderloin
1 small red apple, optional for garnish

Directions

1 - Preheat oven to 375 degrees.
In large mixing bowl combine garlic, lime juice, 1 tablespoon oil, molasses, soy sauce, chili powder, salt and pepper. Place tenderloin in bowl, turning to completely coat with marinade.
2 - Heat large ovenproof pan or cast iron skillet over high heat. Add remaining oil. When oil is hot, use tongs to place meat in skillet, being careful to avoid splatter. Turn tenderloin every 2-3 minutes for even searing to seal in juices.
3 - Remove pan from burner. Pour remaining marinade over meat and brush to coat well. Add 3 tablespoons water to bottom of skillet, not on tenderloin.
4 - Place pan in oven. Cook approximately 30 minutes or until a meat thermometer inserted into center reads 145 degrees. Remove skillet from oven and allow tenderloin to rest for 5 minutes before slicing.
5 - For garnish, if using, cut apple in thin slices.
6 - Cut tenderloin diagonally in 1/4-1/2 inch slices. Arrange slices on plate, garnish with apple slices, and drizzle with remaining juice from pan.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 185
Fat: 8 grams
Saturated Fat: 2 grams
Sodium: 90 milligrams
Protein: 24 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/lime-pork-tenderloin

Jennie - O Turkey Recipe of the Week - Teriyaki Turkey with Brown Rice

This week's Jennie - O Turkey Recipe of the Week is a - Teriyaki Turkey with Brown Rice. Made using JENNIE-O® Lean Ground Turkey along with Green Onions, Carrots, Red Bell Peppers, Broccoli Florets, Soy Sauce, Teriyaki Sauce, Brown Rice, and more! Teriyaki just made healthier! You can find this recipe at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Teriyaki Turkey with Brown Rice
Trade out the take-out! This Teriyaki Turkey with Brown Rice is an Asian inspired dish that will take your taste buds for a delicious ride.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon olive oil
¾ cup chopped green onions
2 garlic cloves, minced
1 tablespoon grated ginger
½ cup shredded carrots
½ red bell pepper, sliced
2 cups broccoli florets
¼ cup plus 1 tablespoon Teriyaki Sauce
1 tablespoon Low-Sodium Soy Sauce
3 cups cooked brown rice

DIRECTIONS
1) Cook ground turkey in olive oil as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

2) Add to the cooked turkey, green onions, garlic, ginger and cook 3 minutes. Stir in carrots, peppers, broccoli, teriyaki and soy sauce. Cook until broccoli is crisp tender. Serve over brown rice.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 180
Protein 16g
Carbohydrates 10g
Fiber 2g
Sugars 3g
Fat 8g
Cholesterol 55mg
Sodium 440mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1232-teriyaki-turkey-with-brown-rice

Jennie - O Turkey Recipe of the Week - Asian Noodle Turkey Salad

This week's Jennie - O Turkey Recipe of the Week is - Asian Noodle Turkey Salad. Asian Salad with a kick made using JENNIE-O® Savory Roast Turkey Breast Tenderloin. You can find this recipe at Jennie - O Turkey website. Enjoy and Make the SWITCH in2018!  https://www.jennieo.com/

Asian Noodle Turkey Salad
Chock full of crispy veggies, this lean twist on a classic Asian recipe makes for a memorable dinner that’s also less than 500 calories per serving. Made with snow peas, garlic and fresh ginger.

INGREDIENTS

1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
¼ cup plus 2½ tablespoons low-sodium soy sauce, divided
2 teaspoons finely chopped garlic
2 tablespoons peanut butter
3 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons dark sesame oil
½ teaspoon finely grated ginger
½ teaspoon crushed red pepper flakes
8 ounces vermicelli or thin spaghetti, broken in half
½ cup julienne-cut carrots
1 red bell pepper, cut into short, thin strips
1½ cups fresh snow pea pods, cut lengthwise into thin strips
½ cup chopped and roasted peanuts
½ cup diagonally sliced green onions

DIRECTIONS
1) Cut tenderloins into strips and place in plastic bag. Add 2½ tablespoons soy sauce and garlic; close bag securely, turning to coat. Refrigerate 30 minutes or up to 4 hours. Prepare grill.
2) In large bowl, whisk together peanut butter and vegetable oil. Whisk in remaining ¼ cup soy sauce, vinegar, sesame oil, ginger and red pepper flakes. Cook vermicelli according to package directions.
3) Combine carrots and bell pepper in microwave safe dish. Cover and cook on HIGH (100%) 1 minute. Add snow peas; cover and continue cooking 1 minute or until crisp-tender.
4) Drain tenderloins. Grill tenderloins as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Transfer to carving board; cut each tenderloin lengthwise in half and then cut crosswise into ¼-inch thick slices. Add turkey to noodle mixture. Add peanuts and green onion to noodle mixture and toss.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 450
Protein 32g
Carbohydrates 39g
Fiber 4g
Sugars 5g
Fat 19g
Cholesterol 50mg
Sodium 980mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/114-asian-noodle-turkey-salad

Kitchen Hint of the Day!

Put some gravy on it........


When making your own gravy add a few teaspoons of soy sauce. This gives it great color and and added flavor.

It's Nuts I tell you.........RECIPE FOR CHICKEN WITH CASHEWS

This week from the nuts.com website (https://nuts.com/) its a RECIPE FOR CHICKEN WITH CASHEWS. Chicken and Cashews are just a good pairing! Add Mushrooms, Soy sauce, Chinese Noodles and you have the makings of one delicious dish! The recipe is just one of many you can find at the Nuts site (https://nuts.com/). You can even purchase the Cashews used to make the dish online. Besides the Cashews you choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Find these and more all at the Nuts site. Now on the recipe for Chicken with Cashews and a link to purchase the Cashews. Enjoy and Eat Healthy!




CHICKEN WITH CASHEWS
Recipe Ingredients:
1 pound chicken breast, boned and sliced thin

2 tbsp soy sauce
1 tbsp corn starch
4 tbsp sesame oil
1/2 tsp salt
1 small chopped onion
1/2 pound mushroom, trimmed and sliced
1 small cabbage head
1 tsp sugar
2 cups Roasted Cashews
1 tsp cornstarch
1/4 cup soy sauce
3 ounces Chinese noodles

Cooking Directions:
1. - Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft.

2. - Remove from pan.

3. - Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving. Makes 4 to 6 servings.
https://nuts.com/recipes/chicken-with-cashews.html




Roasted Cashews (Unsalted)

Our unsalted roasted cashews are jumbo in size and packed with nutrients. We roasted our gorgeous cashews at the peak of their freshness to lock in that ultimate sweet flavor that everyone loves.
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Diabetic Dish of the Week - Ginger Grilled Tenderloin

This week's Diabetic Dish of the Week is a Ginger Grilled Tenderloin. The always delicious Pork tenderloin with a Oriental-Inspired Marinade. Only 140 calories per serving! It's from the Diabetic Gourmet Magazine website. Check out the site for a great selection of Diabetic Friendly recipes. Enjoy and Eat Healthy!  http://diabeticgourmet.com/

Ginger Grilled Tenderloin

Fresh ginger always wakes up tired palates. This Oriental-inspired marinade gives pork tenderloin a new attitude on the grill, and makes this dish perfect for an after-work dinner party or for family supper.

Ingredients

2 pork tenderloin, (about 1 1/2 pounds total)
2 cups chicken broth
4 tablespoons ginger, grated
2 tablespoons soy sauce
2 tablespoons sesame oil
2 cloves garlic, minced

Directions

1 - Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
2 - Remove tenderloins from marinade; discarding marinade. Grill tenderloins over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 160 degrees F. Slice to serve.

Nutritional Information (Per Serving)

Calories: 141
Protein: 25g
Sodium: 220 mg
Cholesterol: 75 mg
Fat: 6g
Saturated Fat: 2g
Dietary Fiber: 0g
Carbohydrates: 0 g

http://diabeticgourmet.com/recipes/html/864.shtml

Hot Thai Stir-Fry

From the CooksRecipes website its a Hot Thai Stir-Fry. Made with cubed pork, ginger, and a host of spices and served with rice. At the CooksRecipes website you'll find a huge selection of recipes to satisfy all tastes and cuisines! Check it out today. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html


Hot Thai Stir-Fry

Adjust the heat of this dish to fit your family's taste. Serve over rice.

Recipe Ingredients:

2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon finely chopped fresh ginger*

1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground mild chili powder
1 tablespoon soy sauce
1 1/2 pounds pork loin, cubed
2 tablespoons white vinegar
1 tablespoon curry powder
1 cup chopped carrot
1 cup chopped cauliflower
1 cup chopped broccoli
Hot cooked rice

Cooking Directions:

1 - Blend oil, garlic powder, ginger, cardamom, chili powder and soy sauce in large skillet. Add pork; stir-fry pork over medium-high heat 3 minutes.
2 - Add vegetables, vinegar and curry. Reduce heat; simmer, stirring occasionally, until vegetables are tender. Serve over rice.
Makes 6 servings.

*If fresh ginger is not available, substitute 1/4 teaspoon ground ginger.

Nutritional Information Per Serving (1/6 of recipe): Calories 320 calories Protein 25 grams Fat 11 grams Sodium 220 milligrams Cholesterol 55 milligrams Saturated Fat 3 grams Carbohydrates 28 grams Fiber 2 grams
http://www.cooksrecipes.com/pork/hot_thai_stir-fry_recipe.html

Asian Grilled Pork Tenderloin with Pineapple

Passing along a recipe for a Asian Grilled Pork Tenderloin with Pineapple. It's from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet website you'll find a large selection of Diabetic Friendly recipes along with Diabetes Management tips, Diabetic News and more! Check it out today. Enjoy and Eat Healthy!   http://diabeticgourmet.com/

Asian Grilled Pork Tenderloin with Pineapple
Ingredients

2 (12-16 oz.) each pork tenderloins
1 (6-oz) can pineapple juice
3 tablespoons soy sauce
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1-1/2 teaspoons coarse salt (kosher)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 cups fresh pineapple, peeled cubed (1-inch pieces)
6-8 wooden or metal skewers

Directions
1 - Place pork tenderloins in resealable plastic bag; set aside.
2 - In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
3 - Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F.
4 - Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes.
5 - To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Nutritional Information (Per Serving)

Calories: 180
Protein: 26g
Sodium: 577 mg
Cholesterol: 77 mg
Fat: 4g
Dietary Fiber: 1g
Carbohydrates: 9g
http://diabeticgourmet.com/recipes/html/861.shtml

Grilled Tuna Steaks with Cilantro and Basil

Here's another delicious recipe for your grill, Grilled Tuna Steaks with Cilantro and Basil. It's from the Diabetic Gourmet Magazine website. If your looking for delicious and Diabetic Friendly recipes you have to check the Diabetic Gourmet site out! Enjoy and Eat Healthy!  http://diabeticgourmet.com/


Grilled Tuna Steaks with Cilantro and Basil
Tuna is a very lean fish and will dry out if overcooked! Cook to an internal temperature of 145F. Serving size: 4-1/2 oz (130 g) tuna and 2 Tbsp (30 mL) cilantro mixture.

Yield: 6 servings
Ingredients

3 Tbsp light soy sauce (45 mL)
3 Tbsp canola oil (45 mL)
1/4 tsp dried pepper flakes (1 mL)
6 tuna steaks (6 oz/170 g each), rinsed and pat dry
canola oil cooking spray
1/2 cup chopped fresh cilantro leaves (125 mL)
1/4 cup chopped fresh basil leaves (60 mL)
2 Tbsp fresh lime juice (30 mL)
1 Tbsp white vinegar (15 mL)
1/2 tsp minced garlic (2 mL)

Directions

1 - In small bowl, whisk together soy sauce, canola oil and pepper flakes. Place tuna steaks and 2 Tbsp (30 mL) of soy sauce mixture in a large, resealable plastic bag. Turn bag several times to coat tuna steaks. Refrigerate no longer than 30 minutes.
2 - Preheat grill. Coated with cooking spray over high heat. Meanwhile, in another small bowl, combine cilantro, basil, lime juice, vinegar and garlic.
3 - Remove tuna from bag, discarding any leftover marinade, and grill tuna for 1 1/2 minutes on each side or until very pink in center (internal temperature of 145F/65C). Do not overcook tuna or it will become tough. Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture.


Nutritional Information (Per Serving)

Calories: 200
Protein: 27g
Sodium: 240 mg
Cholesterol: 45 mg
Fat: 10g
Dietary Fiber: 0g
Carbohydrates: 1g
http://diabeticgourmet.com/recipes/html/1177.shtml

One of America's Favorites - Cashew Chicken

A plate of stir-fried cashew chicken (traditional)

Cashew chicken is a simple Chinese-American dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashews and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce.








 is a simple Chinese-American dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashews and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce.



Springfield-style cashew chicken

The deep-fried version of the dish is closely associated with the city of Springfield, Missouri. Deep-

A plate of Springfield-style (deep fried) cashew chicken

fried cashew chicken was apparently first served in 1963 at the Grove Supper Club in Springfield. David Leong, the chef, who moved to the United States from China in 1940, struggled to gain acceptance for the foods of his homeland so he began searching for a dish that would appeal to local residents' taste buds. His famous deep-fried cashew chicken recipe was so popular he soon opened Leong's Tea House in Springfield. The dish became exceedingly popular in the Springfield area and is often cited as the unofficial "dish of the city". Springfield even hosts an annual festival that is centered on this chicken dish: Springfield Sertoma's Cashew Craze.

Borrowing from the local love of fried chicken, Leong came up with a variation of the preexisting dish. Instead of stir-frying the chicken, as is normally done, he deep-fried the chicken chunks. He then covered them with the typical sauce made from chicken stock, soy sauce and oyster sauce, and added the handful of cashews. He also included chopped green onions as a twist and it became an immediate hit with the local crowd. As word spread about the dish, so did the recipe. Leong's Tea House closed its doors in 1997, but Springfield-style cashew chicken is still being served at over 70 Chinese restaurants, as well as many non-Chinese restaurants, in and around the Springfield metropolitan area, and elsewhere in Missouri and other states. Springfield-style cashew chicken has been mentioned on The Food Channel, a nationwide syndicated radio program, and the floor of the U.S. House of Representatives.

In 2010, Leong's son, with his father's assistance, opened a new restaurant in Springfield serving the same style of cashew chicken.



In Thai cuisine, there is a related stir-fry dish called kai pad med mamuang himmapan or gai pad med ma muang.

In Haitian cuisine, there is an unrelated chicken stew with cashews called poul ak nwa.

Jennie - O Turkey Recipe of the Week - Roasted Turkey and Cauliflower Rice Salad

This week's Jennie - O Turkey Recipe of the Week is Roasted Turkey and Cauliflower Rice Salad. Made with rthe always delicious JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins. The kicker to this recipe is you'll be replacing the Rice with Cauliflower, so a healthy recipe just got healthier! You can find this recipe at the Jennie - O website which has a huge selection of delicious and healthy recipes. Make The Switch! Enjoy and Eat Healthy.  https://www.jennieo.com/


 Roasted Turkey and Cauliflower Rice Salad

If you love the rice salad trend you’ll love this guilt-free version, which replaces rice with finely chopped cauliflower. Topped with a flavorful Ginger-Soy stir fry, your taste buds won’t notice the switch, but your waistline just might!

INGREDIENTS

8 ounces JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

1 medium head cauliflower, cut into 1½-inch pieces
1 tablespoon canola oil
1 (2-inch) piece ginger, thinly sliced
2 cloves garlic, sliced
4 green onions, chopped
1 red bell pepper, chopped
1 cup thinly sliced purple cabbage
2 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard

garnish: chopped toasted almonds, cilantro leaves


DIRECTIONS

1) Cook turkey tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice and set aside.
2) In food processor, process cauliflower until finely chopped.
3) Heat oil in large skillet over medium-high heat. Cook cauliflower 3 minutes or until lightly browned. Stir in ginger, garlic, green onions and bell pepper and cook 2 minutes. Add cabbage and toss until lightly wilted.
4) In small bowl, whisk together soy sauce, olive oil, honey and mustard. Drizzle desired amount of dressing over salad. Garnish with almonds and cilantro leaves, if desired.

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

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 160
Protein 12g
Carbohydrates 12g
Fiber 3g
Sugars 5g
Fat 8g
Cholesterol 15mg
Sodium 250mg
Saturated Fat 1g
https://www.jennieo.com/recipes/1102-roasted-turkey-and-cauliflower-rice-salad

Turkey Teriyaki and Veggie Stir-Fry

One of those recipes that sound too good not to pass along, Turkey Teriyaki and Veggie Stir-Fry. Made with JENNIE-O® Split Turkey Breasts, vegetables, soy sauce, and served over top white rice. All under 500 calories! It's from the Jennie - O website which is loaded with delicious and healthy recipes like this one. It's time to Make the Switch! Enjoy and Eat Healthy in 2017!   https://www.jennieo.com/



Turkey Teriyaki and Veggie Stir-Fry

With tender turkey strips, an enormous pile of veggies and a cook time of under 30 minutes, this low-fat stir fry recipe is a must-try dinner. Under 500 calories per serving!

INGREDIENTS

2 cups JENNIE-O® Split Turkey Breasts
2 tablespoons HOUSE OF TSANG® sesame oil, divided
1 onion, cut into wedges
1 red bell pepper, cut into strips
6 green onions, cut diagonally
1 cup sugar snap peas
1 cup broccoli florets
½ cup HOUSE OF TSANG® Korean Teriyaki stir-fry sauce
2 cups hot, cooked rice
DIRECTIONS

1) Cook turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into pieces.
2) Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add cooked turkey. Stir-fry 2 to 3 minutes. Remove turkey from wok.
3) Heat remaining 1 tablespoon oil in wok. Add onion, bell pepper, green onions, peas and broccoli. Stir-fry until vegetables are crisp tender. Stir in turkey and teriyaki sauce. Stir-fry until heated thoroughly.
4) Serve over hot rice.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories360
Protein25g
Carbohydrates41g
Fiber4g
Sugars11g
Fat11g
Cholesterol45mg
Sodium650mg
Saturated Fat2g
https://www.jennieo.com/recipes/871-turkey-teriyaki-and-veggie-stir-fry

Diabetic Dish of the Week - Grilled Asian Steak Salad

This week's Diabetic Dish of the Week is a Grilled Asian Steak Salad. I came across this recipe and different versions on the web and I'm going with the one from the CooksRecipes website. The Cook's site has a fantastic selection of recipes to please all tastes and different cuisines. Enjoy and Eat Healthy in 2017!   http://www.cooksrecipes.com/index.html

Grilled Asian Steak Salad

Grilled beef steak, assorted veggies and salad greens are tossed with a flavorful Asian-style dressing.

Recipe Ingredients:

Dressing:
1/8 cup soy sauce, lite
1/2 teaspoon ginger, minced

2 teaspoons garlic, minced
1 tablespoon Splenda® Granular
1/8 cup lemon juice, fresh
2 teaspoons sesame oil
2 teaspoons white wine vinegar
1 teaspoon olive oil, extra virgin
1/4 teaspoon crushed red pepper
1/4 teaspoon Tabasco® Sauce*

Salad:
7 cups romaine lettuce, chopped, rinsed
3/4 cup snow peas, cut in thirds
1/2 red pepper, medium, sliced thin
1/2 yellow pepper, medium, sliced thin
1 1/2 cup grape tomatoes, halved
1 1/2 cup baby carrots, sliced
8 ounce flank steak, trimmed, grilled and chilled

Cooking Directions:

1 - For Dressing: Whisk together ingredients. Set dressing aside.
2 - For Salad: Toss salad ingredients in large bowl. Slice grilled flank steak and add to salad.
3 - Pour dressing over salad and toss. Serve cold.
Makes 6 servings.

Nutrients Per Serving: Serving Size 8-ounces Calories 160, Carbohydrates 11 g, Protein 15 g, Dietary Fiber 3 g, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 250 mg.

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

Oriental Turkey Salad

Passing along a delicious, healthy, low calorie Oriental Turkey Salad. You'll be using the JENNIE-O® Homestyle Tender Browned Turkey Breast along with red bell peppers, chopped pea pods and green onion. You can find this recipe and all the other delicious and healthy recipes at the Jennie - O website! Make the Switch in 2017!  https://www.jennieo.com/

Oriental Turkey Salad

Get your crunchy fresh veggie fix with this low-fat Asian salad recipe. Featuring lean diced turkey breast from your grocer’s deli counter, chopped pea pods and green onion, it’s great for picnics or a light weeknight dinner.

INGREDIENTS

½ cup mayonnaise
1 tablespoon soy sauce
¼ teaspoon ground ginger
8 ounces diced JENNIE-O® Homestyle Tender Browned Turkey Breast, from the service deli
1 red bell pepper, chopped
1 cup pea pods, partially cooked
1 carrot, grated
3 green onions, chopped
2 cups chopped romaine lettuce

DIRECTIONS

1) In small bowl mix mayonnaise, soy sauce and ginger until smooth; set aside.
2) In medium bowl, combine turkey, red bell pepper, pea pods, carrot and green onion. Add mayonnaise mixture: stir to combine. Serve on lettuce cover platter.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories100
Protein12g
Carbohydrates10g
Fiber2g
Sugars6g
Fat2g
Cholesterol30mg
Sodium790mg
Saturated Fat0g
https://www.jennieo.com/recipes/164-oriental-turkey-salad

Baked Ginger Honey Glazed Salmon w/ Sugar Snap Peas and Sliced Carrots

Dinner Tonight: Baked Ginger Honey Glazed Salmon w/ Sugar Snap Peas and Sliced Carrots




For breakfast I toasted a Healthy Life Whole Grain English Muffin and had a cup of Bigelow Decaf Green Tea. Did the morning workout and showered. Then off to Meijer, they had a few items that went on a 2 day sale starting today. Pork Tenderloin Roasts, Buy 1 get one free. Along with some other items, good sale! Hot and very, very humid out. Man I can't stand this high humidity! Back home did a few chores around the house. For Dinner tonight I tried a new recipe, Ginger Honey Glazed Salmon. I prepared a Baked Ginger Honey Glazed Salmon w/ Sugar Snap Peas and Sliced Carrots.
   




I came across this recipe, Ginger Honey Glazed Salmon, on an McCormick Recipe email and couldn't wait to give it a try! I'll need the following to make the dish; 1/4 cup orange juice, 1/4 cup reduced sodium soy sauce, 2 tablespoons honey, 1 tablespoon McCormick® Ground Ginger, 1 teaspoon McCormick® Garlic Powder, 1 green onion (chopped), and 1 pound salmon fillets.







I purchased the Salmon at Meijer Seafood Department earlier today. To prepare the salmon I first rinsed it off under cold water and patted dry with paper towel and set aside. Next mixed the orange juice, soy sauce, honey, ginger, garlic powder and green onion in small bowl. Reserving 2 tablespoons of the marinade. Placed the salmon in large resealable plastic bag. Add remaining marinade; turn to coat well. Refrigerated for 30 minutes. Preheated the oven on 400 degrees. Removed the salmon from marinade. Discarded the remaining marinade.





Baked the salmon for 11 minutes, until fish flakes easily with a fork, basting the fillet 1/2 way through the baking time with the reserved marinade. The salmon came out perfect, and what flavor! The orange juice, soy sauce, and honey combine for a perfect marinade. Then you get the taste of the ginger and garlic powder, outstanding! A for sure Keeper Recipe! I baked my salmon where the original recipe calls for grilling it. The original recipe and web link are at the end of the post.








For one side dish I prepared some Sugar Snap Peas, I had picked these up at Kroger the day
before.They come packaged fresh. To prepare them I heated 1/2 tablespoon of Extra Olive Oil in a medium saute pan over medium-high heat. Added the Sugar Snap Peas, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender.







Then for a second side I heated up a can of Del Monte Sliced Carrots. Another canned Vegetable

that’s as good as fresh. Just empty the can into a small sauce pan and heat to boiling, reduce heat and simmer until heated through. I also baked a can of Pillsbury Breadsticks. Still searching for a replacement for the Pillsbury Italian Loaf Bread in which Pillsbury no longer makes, why no clue it was their best! For dessert later a Weight Watcher's Cookie and Cream Ice Cream Bar.










Ginger Honey Glazed Salmon

Marinate then brush salmon with a mixture of honey, ginger, soy sauce and orange juice to give it a flavorful glaze.

Ingredients

Serves: Makes 4 servings.
1/4 cup orange juice
1/4 cup reduced sodium soy sauce
2 tablespoons honey
1 tablespoon McCormick® Ginger, Ground
1 teaspoon McCormick® Garlic Powder
1 green onion, chopped
1 pound salmon fillets

Directions

1 - Mix orange juice, soy sauce, honey, ginger, garlic powder and green onion in small bowl. Reserve 2 tablespoons of the marinade. Place salmon in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
2 - Refrigerate 30 minutes. Remove salmon from marinade. Discard any remaining marinade.
3 - Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork, basting occasionally with reserved marinade.

Nutrition information
(Amount per serving)
Calories: 186Cholesterol: 62mg
Sodium: 421mgProtein: 25g
Total Fat: 6gFiber: 0g
Carbohydrate: 8g

http://www.mccormick.com/recipes/main-dishes/ginger-honey-glazed-salmon#

Soup Special of the Day! - Asian Turkey Noodle Soup

This week's  Soup Special of the Day is a  Asian Turkey Noodle Soup. This one comes from one of my favorite sites, Jennie - O Turkey. You'll be using JENNIE-O® Bone-in Turkey Pot Roast along with vegetables and Asian Spices. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Make the SWITCH!  https://www.jennieo.com/

Asian Turkey Noodle Soup

Packed with veggies, lean turkey and savory Asian flavors, this soup recipe is a weeknight dinner to be reckoned with. Quick, easy to make and under 300 calories per serving!

INGREDIENTS

1 tablespoon canola oil
1 cup chopped onions
4 cloves garlic, minced
2 tablespoons minced ginger
6 cups chicken or turkey broth
12 ounces JENNIE-O® Bone-in Turkey Pot Roast, cubed
¼ cup HOUSE OF TSANG® sodium reduced soy sauce
1 tablespoon seasoned rice wine vinegar
1 teaspoon HOUSE OF TSANG® toasted sesame oil
1 (10-ounce) package frozen stir fry vegetables, thawed
½ (1-pound) box spaghetti, cooked according to package directions

DIRECTIONS

1 - In kettle, heat oil over medium-high heat. Add onions and cook 5 minutes or until softened, stirring occasionally. Add garlic and ginger and cook 1 minute or until fragrant.
2 - Add broth. Stir in turkey, soy sauce, vinegar and sesame oil. Bring to a boil. Reduce heat and simmer 10 minutes.
3 - Add vegetables. Bring to boil. Cook 1 to 2 minutes or until vegetables are hot and cooked. Divide noodles between bowls. Ladle soup over spaghetti.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories260
Protein18g
Carbohydrates24g
Fiber2g
Sugars4g
Fat9g
Cholesterol40mg
Sodium720mg
Saturated Fat2g

https://www.jennieo.com/recipes/816-asian-turkey-noodle-soup

Jennie - O Turkey Recipe of the Week - Turkey Chop Suey

For this week's Jennie - O Turkey Recipe of the Week - Turkey Chop Suey. Made with  JENNIE-O® Extra Lean Ground Turkey, a selection of Vegetable's, and Chow Mein Noodles. Enjoy this classic recipe without all the calories! You can this recipe and all the other delicious and healthy recipes on the Jennie - O website.   http://www.jennieo.com/

Turkey Chop Suey

Made with extra lean ground turkey and filled with veggies, this classic Asian dinner is a tasty way to chop the calories without chopping the flavor. Ready in under 30 minutes!

Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey

2 cups sliced mushrooms
2 teaspoons minced garlic
3 tablespoons less-sodium soy sauce
1 (8-ounce) can sliced water chestnuts, drained
4 green onions, cut diagonally into ½-inch slices
1 cup low-sodium chicken broth
1½ tablespoons cornstarch
3 cups hot cooked white rice
½ cup chow mein noodles, if desired


Directions
STEP 1: Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add mushrooms and garlic to turkey and stir-fry for two minutes. Add soy sauce. Cook for three minutes, stirring occasionally.

STEP 2: Add water chestnuts and green onions.

STEP 3: Combine broth and cornstarch, mixing until smooth. Add to skillet. Simmer uncovered for five minutes or until thickened.

STEP 4: Serve over rice. Top with chow mein noodles if desired.

Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 320 Fat 2.5g
Protein 31g Cholesterol 55mg
Carbohydrates 43g Sodium 480mg
Fiber 3g Saturated Fat 0.5g
Sugars 2g

http://www.jennieo.com/recipes/95-Turkey-Chop-Suey

Diabetic Dish of the Week - Stir-Fried Broccoli and Carrots

This week's Diabetic Dish of the Week is Stir-Fried Broccoli and Carrots. A neighbor passed this one along to me to share, thank you Norma!

Stir-Fried Broccoli and Carrots

Recipe Ingredients:

1/3 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
Nonstick cooking spray
1 teaspoon grated fresh or bottled ginger
1/2 teaspoon dried dill
1 teaspoon dried basil
1 1/2 cups thinly bias-sliced carrots
1 cup broccoli florets
* Check your supermarkets salad bar for both the thinly sliced carrots and broccoli florets.


Cooking Directions:

1 - For sauce, stir together the orange juice, soy sauce, and cornstarch. Set aside.
2 - Coat an unheated wok or large skillet with cooking spray. Preheat over medium heat. Add the ginger, dill, and basil; stir-fry for 15 seconds. Add the carrots; stir-fry for 2 minutes
3 - Add the broccoli; stir-fry about 4 minutes or until the vegetables are crisp-tender. Push vegetables from the center of the wok.
4 - Stir sauce; add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir all ingredients to heat through.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 50, total fat: 1g, saturated fat: 0g, cholesterol: 0mg, sodium: 174mg, carbohydrate: 10g, fiber: 3g, protein: 2g