Jennie-O has some wholesome, delicious and
While lean, tender turkey is an excellent addition to mom’s meal cycle year-round, it’s especially true during the holidays, when something must be done about the leftovers taking up that precious real estate in the fridge.
If those leftover cold turkey sandwiches are starting to seem bland and boring, take advantage of this year’s extras and “Make The Switch” to fun and creative turkey meals with these tasty gluten free recipes from Jennie-O, a brand that is on a mission to show it’s easy to eat well with lean, delicious turkey:
Makes four servings
· 8 eggs
· About 8 oz. of sliced leftover JENNIE-O Turkey
· 1/2 lb. thinly sliced Brie cheese
· 1 lb. asparagus, blanched or lightly steamed and cut into 1 1/2-inch pieces
· Green onions, if desired
In medium bowl, whisk eggs until smooth. Lightly coat skillet with cooking spray; heat over medium-low heat. Pour 1/4 of eggs into pan. Cook, lightly scrambling and lifting eggs with spatula to allow liquid eggs to flow under set eggs, 2 to 3 minutes or until eggs are set. Layer turkey, cheese and asparagus over half of omelet. Fold other half of omelet over filling, turn out onto serving plate. Repeat with remaining ingredients. Garnish with onions.
Makes six servings
· About 20 oz. leftover JENNIE-O turkey, chopped
· 1 cup chopped onion
· 1 red bell pepper, cubed
· 2 cloves garlic, minced
· 2 jalapeño peppers, seeded and minced, if desired
· 1 tablespoon chili powder
· 1 1/2 tablespoons ground cumin
· 1 1/2 tablespoons ground coriander
· 1/2 teaspoon dried oregano leaves
· 1/2 teaspoon marjoram leaves
· 1/4 teaspoon crushed red pepper flakes, if desired
· 2 (14 1/2-oz.) cans low-sodium whole tomatoes, coarsely chopped
· 1 (8-oz.) can tomato sauce
· 1 (14 1/2-oz.) can black beans, rinsed and drained
· 1/4 cup chopped fresh cilantro
· 1/4 cup shredded low-fat Cheddar cheese
In large stockpot, combine leftover turkey, onion, bell pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram and red pepper flakes.
Add tomatoes and tomato sauce; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add beans and cilantro. Cook 10 minutes longer. Top with cheese.
Makes six servings
· Olive oil cooking spray
· 2 medium eggplants, peeled and cut into 1/4-inch thick lengthwise slices
· 1 pinch garlic salt
· About 20 oz. chopped leftover turkey
· 1 (8-oz.) package sliced fresh mushrooms
· 1 clove garlic, minced
· 1 teaspoon Italian seasoning
· 2 cups low-fat marinara sauce
· 2 cups shredded fat-free mozzarella cheese
Heat broiler. Lightly spray 13 x 9-inch baking pan with cooking spray. Set aside. Lightly spray eggplant slices with olive oil. Place on nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6-inches from heat source 3 to 5 minutes per side or until tender and browned.
Lightly spray skillet with cooking spray; add mushrooms and garlic. Cook, stirring occasionally, 8 to 10 minutes or until there is no liquid remaining in the pan and mushrooms are starting to brown. Heat oven to 350°F. Place half of the eggplant in a single layer in bottom of baking dish. Top with half the mushroom mixture, half the leftover turkey, half the seasoning, half the marinara sauce and half the cheese. Repeat layering with the remaining eggplant, mushrooms, turkey, seasoning, sauce and cheese. Cover. Bake 20 minutes. Remove cover and bake 10 to 15 minutes or until hot and the cheese is bubbly.