Soup Special of the Day! - Turkey Enchilada Soup

So this week's Soup Special of the Day is Turkey Enchilada Soup. It comes off the Jennie - O website and you'll be using JENNIE-O® Extra Lean Ground Turkey Breast to make this delicious and healthy dish! Add in Spices and and an array of Vegetables, you are set! As I said you can find this recipe on the Jennie - O website along with all the other delicious and healthy recipes. Eat Healthy and Make the SWITCH!     https://www.jennieo.com/


Turkey Enchilada Soup

Love soup? Love enchiladas? This easy-to-follow recipe is the best of both worlds. Hearty brown rice, diced tomatoes and ultra-savory chipotle queso push this low-fat Mexican soup into the flavor stratosphere.

INGREDIENTS

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

½ cup finely chopped sweet onion
1 tablespoon minced fresh garlic
1 tablespoon salt-free Mexican or southwest seasoning
1¼ cups uncooked instant brown rice
6 cups low-sodium chicken broth
2 cups mild red enchilada sauce
1 (14.5-ounce) can no salt-added diced tomatoes in juice
½ cup plus 2 tablespoons all natural chipotle queso (salsa con queso will work as a second option)
1 ½ cups 50% less-sodium black beans
6 lime wedges
6 teaspoons finely chopped fresh cilantro
24 baked tortilla chips

DIRECTIONS

1) Lightly mist a non-stick saucepan with cooking spray. Add turkey, onion, garlic and seasoning. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
2) Add rice, chicken broth, enchilada sauce and diced tomatoes. Turn heat to high, cover and bring to boil. When soup reaches boiling, reduce heat to medium-low. Simmer 20 minutes, or until the rice is cooked. Stir in chipotle queso. Continue cooking 20 minutes, uncovered, or until soup begins to thicken slightly.
3) Stir in black beans and continue cooking until they are warmed through. Divide the soup among 6 serving bowls. Squeeze juice of lime wedges over each bowl, then top with cilantro. Break tortilla chips over each bowl.

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

RECIPE NUTRITION INFORMATION

PER SERVING
Calories450
Protein35g
Carbohydrates63g
Fiber11g
Sugars7g
Fat11g
Cholesterol40mg
Sodium880mg
Saturated Fat2.5g

https://www.jennieo.com/recipes/465-turkey-enchilada-soup

Warm Turkey Salad

Came across this recipe on the Jennie - O website along with the Soup, Warm Turkey Salad. Made with using JENNIE-O® Extra Lean Ground Turkey Breast. Too good not to share! Eat healthy and Make the SWITCH!   https://www.jennieo.com/



Warm Turkey Salad

INGREDIENTS

4 cups peeled, diced butternut squash

1 cup peeled, diced beet
1 red bell pepper, diced
3 tablespoons olive oil, divided
1 tablespoon maple syrup
salt and freshly ground black pepper, if desired
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
8 cups chopped kale
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes
½ cup dried cranberries
¼ teaspoon salt
½ cup chopped walnuts, toasted

APPLE VINAIGRETTE
¼ cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper

DIRECTIONS

1) Heat oven to 400°F. Place squash, beets and bell pepper on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, maple syrup and salt and pepper, if desired. Toss to coat. Roast 15 to 20 minutes or until tender, turning once.
2) In large skillet, crumble turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet. Set aside.
3) In same large skillet, heat 1 tablespoon olive oil over medium heat. Add kale. Cook 5 minutes or until wilted, stirring frequently. Stir in garlic and crushed red pepper flakes. Cook 1 minute.
4) Stir turkey, roasted vegetables and dried cranberries into skillet with kale. Pour vinaigrette over turkey mixture; toss to coat. Sprinkle with walnuts.
5) Apple Vinaigrette: In small jar with tight fitting lid, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper. Cover tightly. Shake vigorously.

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

RECIPE NUTRITION INFORMATION

PER SERVING
Calories340
Protein18g
Carbohydrates31g
Fiber6g
Sugars12g
Fat18g
Cholesterol30mg
Sodium170mg
Saturated Fat2.5g

https://www.jennieo.com/recipes/916-warm-turkey-salad

Kitchen Hint of the Day!

Make those Rolls Special.....


Before you put rolls in the oven, make a delicious glaze for their tops. Lightly beat an egg white with a tablespoon of milk and brush on each roll. Everyone will love them!

Leftovers: Shrimp w/ Pasta Roni – Italian Herb Pasta

Dinner Tonight: Leftovers -  Shrimp w/ Pasta Roni – Italian Herb Pasta








Started my morning off by Scrambling 2 Eggs, fried 2 Jennie – O Turkey Breakfast Sausage Links,

toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Love a good Breakfast! Outside its in the 70's, a bit more humid, with passing rain all day. Not much to do but do some cleaning the house.Everything done so I met a friend of mine that was in town over at a B-W 3'S and  kicked back to watch an afternoon of some College Football. For Dinner tonight its Leftover Shrimp w/ Pasta Roni – Italian Herb Pasta.





When I prepare a Pasta and Shrimp Dish and there are leftovers you almost always count on my

Dinner the next day will be leftovers, like tonight! Just can't let Pasta and any seafood go to waste. So there was plenty of leftovers left from last night's Shrimp w/ Pasta Roni – Italian Herb Pasta. I have a microwave plate with warming lid, which I used to reheat everything. Both the Past and Shrimp were just as good the second time around! For dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar. I've left the original post from last night below, for cooking instructions and description, Enjoy!
 



For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let

them thaw overnight in the fridge. I love the Shrimp and Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.




So tonight I'm using a box of Pasta Roni Rustic Recipes Olive Oil and Italian Herb.It comes with the

Pasta (Linguine) and Olive Oil and Herb Seasoning. I added; 1 3/4 cups of water and 1Tbsp. of Light Olive Oil. Then to prepare it; In a medium saucepan bring water and Olive Oil to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Olive Oil and Herb Seasoning are perfect with the Linguine. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese. Just too good, this makes one delicious Shrimp and Pasta Dish!









Pasta Roni Rustic Recipes Olive Oil and Italian Herb
Inspired by the flavors of Italy, our Pasta Roni® Rustic Recipes Olive Oil and Italian Herb combines linguine with olive oil, Italian herbs and other natural flavors. This mouth-watering side dish contains no preservatives and no artificial flavors.

What You'll Need
1 3/4 cups of water
1 tablespoons of olive oil

What You'll Do:
1 - In medium saucepan, bring water and olive oil to a boil. Then slowly stir in pasta and Special Seasonings. Return to a boil.
2 - Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently.
3 - Sauce will be thin. Let stand 3-5 min. to thicken.

Ingredients
DURUM WHEAT SEMOLINA, AUTOLYZED YEAST EXTRACT*, SALT, OLIVE OIL, NATURAL FLAVORS, CREAM, NONFAT MILK, RED BELL PEPPER*, GARLIC*, ONIONS*, PARSLEY*, SUGAR, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, POTASSIUM CHLORIDE, SOY SAUCE (SOYBEANS, WHEAT, SALT), BUTTER (CREAM, SALT), ANNATTO EXTRACT COLOR.

*DRIED.

CONTAINS WHEAT, MILK AND SOY INGREDIENTS.

As Packaged
Serving Size: 2.0 oz (56 g/about 1 inch circle dry pasta & 1 Tbsp sauce mix) (1 cup prepared)
Servings Per Container: about 2.5 (dry)

Amount Per Serving% Daily Value

Calories 200
Calories from Fat 25
Total Fat 2.5g3%
Saturated Fat 0.5g4%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 700mg29%
Total Carbohydrate 38g13%
Dietary Fiber 2g9%
Sugars 2g
Protein 8g

http://www.ricearoni.com/Products/Rustic_Recipes/Pasta_Roni_Rustic_Recipes/Olive_Oil_and_Italian_Herb/Featured

Mean while back on the SayersBrook Bison Ranch...... Crazy Buffalo Meatballs

From the SayersBrook Bison Ranch we have a recipe for Bison Meatballs, Crazy Buffalo Meatbals.
These are made using Ground Bison Burger, Eggs, Bread Crumbs, and a package of Lipton Onion Soup Mix. You can find this recipe on the SayersBrook website and you can purchase any of the SayersBrook cuts of Meat also. You can select from Bison, Elk, Ostrich, Wild Boar, just to name a few. So check their site out soon, Eat Healthy!  http://www.sayersbrook.com/


Crazy Buffalo Meatballs

Ingredients:
2 lbs. Ground Bison Burger

2 Eggs - Beaten
1 cup Bread Crumbs
1 pkg. Lipton Onion Soup Mix
Preparation:

Preheat oven to 350°. Mix ingredients, roll into bite-size meatballs. Place in 9 x 12 inch pan, set aside.

Sauce

1 can Sauerkraut (large rinsed once) 1 jar Chili Sauce
1 can Whole Cranberries in Cranberry 1 cup Brown Sugar Sauce
In separate bowl mix ingredients. Pour over meatballs. Bake 1 1/2 hours stirring once after 1 hour and again when done. Serve warm with toothpicks.

http://www.sayersbrook.com/crazy-buffalo-meatballs/

Low-Calorie Diabetic Dinners

From the Diabetic Living Online website its Low-Calorie Diabetic Dinners. Recipes like; Sirloin Steak with Deep Red Wine Reduction, Cranberry Cucumber Salad, and Citrus Poached Salmon with Asparagus. Find them all at the Diabetic Living Online website. And don't forget, if you're looking for a great Magazine try the Diabetic Living Magazine! Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Low-Calorie Diabetic Dinners

Don’t let counting calories take the fun out of mealtime. With our tasty, low-calorie dinner recipes, it’s easy to create healthy, mouthwatering meals. We kept dishes under 250 calories per serving, so you can keep it light and satisfy your cravings.



Sirloin Steak with Deep Red Wine Reduction

Calories: 162 per serving

A coffee and red wine marinade gives our healthy steak recipe its complex flavor. Serve steamed zucchini or yellow summer squash on the side for a balanced low-calorie dinner.....


Cranberry Cucumber Salad

Calories: 88 per serving

Juicy cherry tomatoes, ripe olives, and sweet dried cranberries provide pops of flavor and color to a simple bed of greens. Enjoy a serving of the nutrient-rich diabetic salad recipe for only 88 calories and 6 carb grams.....


Citrus Poached Salmon with Asparagus

Calories: 206 per serving

To cut fat and calories, we poached salmon and asparagus and drizzled the low-carb, low-calorie meal with a delicious citrus, butter, and parsley dressing......



* Click the link below to get all the Low-Calorie Diabetic Dinners
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/low-calorie-diabetic-dinners

Kitchen Hint of the Day!

Leftover Pancake Batter......

Something different, Use leftover pancake batter to coat chicken for frying.