[New post] Turkey Vegetable Stew

ohiocook posted: "Here's a recipe for Turkey Vegetable Stew. To make this recipe you'll be needing JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, Flour, Spices, Mushrooms, Carrots, Onions, Celery, Garlic Cloves, Dry White Wine, Tomato Paste, and more! There's 170" My Meals are on Wheels Turkey Vegetable Stew ohiocook Apr 28 Here's a recipe for Turkey Vegetable Stew. To make this recipe you'll be needing JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, Flour, Spices, Mushrooms, Carrots, Onions, Celery, Garlic Cloves, Dry White Wine, Tomato Paste, and more! There's 170 calories and 12 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2023! https://www.jennieo.com/ Turkey Vegetable Stew Stew is more than just a thick soup — it's special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving. Total Time – 1 Hour 15 Minutes Serving Size – 8 Servings INGREDIENTS 1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins ½ cup all-purpose flour 1 tablespoon vegetable oil 2 cups sliced fresh mushrooms 1 cup chopped carrots 1 cup chopped onion ½ cup chopped celery 4 minced garlic cloves, divided 1 cup dry white wine ¼ cup tomato paste 1 tablespoon chopped fresh rosemary ¼ cup chopped fresh Italian parsley 1 teaspoon finely grated lemon zest DIRECTIONS 1) Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat. 2) Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat. 3) Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup water. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. 4) Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low. 5) Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally. 6) Simmer, uncovered, 5 minutes or until thickened. 7) In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew. * Always cook to an internal temperature of 165°F. RECIPE NUTRITION INFORMATION PER SERVING Calories 230 Protein 26g Carbohydrates 14g Fiber 2g Sugars 3g Fat 2.5g Cholesterol 40mg Sodium 320mg Saturated Fat 0.5g https://www.jennieo.com/recipes/turkey-vegetable-stew/ Comment Like You can also reply to this email to leave a comment. Unsubscribe to no longer receive posts from My Meals are on Wheels. Change your email settings at manage subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://beatcancer2010.wordpress.com/2023/04/28/turkey-vegetable-stew/

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