If I were to write a post about the top five foods that I eat, Jennie-O turkey burgers would top that list. I always have them in my freezer because they're healthy, tasty, and gluten-free. Also, they cook up in minutes.
4 ounces shiitake mushrooms, stems discarded, caps sliced, or 2 cups sliced mushrooms
2 teaspoons bottled minced garlic
1 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
3 tablespoons gluten-free soy sauce
4 green onions, cut diagonally into 1/2-inch slices
1 cup chicken broth
1 1/2 tablespoons cornstarch
1/2 package (about a cup, cooked) of thin rice noodles soaked in hot water for ten minutes and loosely chopped
Coat a large deep skillet or wok with cooking spray. Crumble 1 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey and cook as specified on the package. Always cook to well-done, 165˚F as measured by a meat thermometer. Add 4 ounces shiitake mushrooms, stems discarded, caps sliced, or 2 cups sliced and 2 teaspoons bottled minced garlic; stir-fry 2 minutes add 3 tablespoons gluten free soy sauce. Cook 3 minutes, stirring occasionally. Add 4 green onions, cut diagonally into 1/2-inch slices.Then add the chopped rice noodles and stir. Combine 1 cup chicken broth and 1 1/2 tablespoons cornstarch, mixing until smooth. Add to skillet; simmer uncovered 5 minutes or until thickened.
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