"Meatless Monday" Recipe of the Week - Arroz con Huevos

This week's "Meatless Monday" Recipe of the Week is Arroz con Huevos. Mexican-style rice topped with poached eggs, I'm sold! There are countless versions of this across the web. I went with the healthiest version that I found from the CooksRecipes website! I love the Cooks site, it has a fantastic selection of recipes for all tastes and cuisines, check it out soon!  http://www.cooksrecipes.com/index.html

Arroz con Huevos

This hearty and satisfying dish, Mexican-style rice topped with poached eggs and garnished with shredded cheddar cheese, can be served anytime of the day.

Recipe Ingredients:

1 cup water
1/2 cup uncooked rice

1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup chopped green pepper
2 tablespoons bottled taco sauce or salsa
1/2 cup chopped tomato
4 large eggs
1/4 cup shredded cheddar cheese

Cooking Directions:

1 - In medium saucepan stir together water, rice, onion, garlic and salt, if desired. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering. About 10 minutes before rice is done (check rice package for total cooking time needed), stir in green pepper and taco sauce. Re-cover and cook until rice is tender, about 10 minutes longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
2 - In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
3 - To serve, spoon 1/4 of the reserved rice mixture onto each of 4 plates. Top each with 1 of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.
Makes 4 servings.

http://www.cooksrecipes.com/mless/arroz_con_huevos_recipe.html

Jennie - O Turkey Recipe of the Week - Spicy Grilled Turkey

This week's Jennie - O Turkey Recipe of the Week is Spicy Grilled Turkey! Why not spice up those healthy recipes, you can with this recipe. You'll be using JENNIE-O® Turkey Breast Cutlets and 4 jalapeño peppers, sliced, as two of your ingredients. You just know this is going to great! You can find this recipe and many others at the Jennie - O Turkey website. http://www.jennieo.com/




Spicy Grilled Turkey

Ingredients
1 (1.10-pound) package JENNIE-O® Turkey Breast Cutlets
4 jalapeño peppers, sliced
CREAMY TACO SAUCE
1 (8-ounce) package low-fat cream cheese
1½ teaspoons taco seasoning
2 tablespoons lime juice
1 (16-ounce) can refried beans, warmed




Directions
Prepare grill for medium-high heat. Cook turkey cutlets on greased grill 2 to 3 minutes on each side. Always cook until well done, 165°F as measured by a meat thermometer. Cook jalapeño slices 2 minutes each side or until softened and grill marks appear.

To make creamy taco sauce, in medium skillet over medium heat, melt cheese. Add seasoning and lime juice. Stir until sauce is smooth and hot.

Serve turkey drizzled with sauce. Sprinkle jalapeños over sauce. Serve beans on side.




Nutritional Information
Calories 130 Fat 2g
Protein 10g Cholesterol 5mg
Carbohydrates 17g Sodium 610mg
Fiber 4g Saturated Fat 0.5g
Sugars 3g


http://www.jennieo.com/recipes/806-Spicy-Grilled-Turkey

Turkey Tacos!

Dinner Tonight: Turkey Tacos

I'll start off by saying our prayers and thoughts go out to all those affected by the incoming hurricane, may you all be safe! I Had these about a week ago and couldn't wait any longer to have them again, Turkey Tacos! I used Honeysuckle White Ground Turkey (93/7). I seasoned it a bit with Cilantro, Sea Salt, and Smoked Ground Cumin and I used Old El Paso Taco Seasoning.

For the Taco fillers I prepared a good variety to please everyone. I prepared a can of Del Monte Whole Kernal Corn, a can of Bush's Reduced Sodium Black Beans, sliced Black Olives, diced Tomato's, shredded Lettuce, Deli Style Sliced Tamed Jalapeno's, 2 types of Cheese Kraft 2% Shredded Sharp Cheese and fresh grated Dutch Gouda, and two types of Taco Sauce- Old El Paso Medium Taco Sauce and Taco Bell Bold and Creamy Chipotle Sauce. So we had plenty of choices of toppings for some great tasting Tacos! I also added a side of Refried Beans.

To assemble my Taco I first layered the bottom with shredded Lettuce, the Lettuce helps soak up any moisture so the bottom of your Taco doesn't get soggy.

 After the Lettuce I layered in my ground Turkey, then Black Olives, Corn, Black Beans, Taco Bell Bold & Creamy Chipotle Sauce and all of it topped with shredded Dutch Gouda Cheese! Ohhh tooo GOOD!


 For dessert later a Jello Sugar free Chocolate Pudding topped with some Cool Whip Free.