Make The Switch to Turkey with Jennie-O and The Biggest Loser (recipe)

21 Feb

 Each year, many Americans commit to New Year’s resolutions focused on achieving a healthier lifestyle. However, by the second week in February, 80 percent of those resolutions are kicked to the curb as people try to implement impractical lifestyle changes. (U.S. News & World Report)

Essential to making healthy lifestyle changes stick, is taking small steps and setting realistic benchmarks, a lesson the trainers on NBC’s The Biggest Loser continuously preach to the show’s contests. In the spirit of making small, impactful changes, Biggest Loser trainer Jen Widerstrom taught contestants how to create a nutritious and delicious new Jennie-O breakfast recipe during the episode that aired Monday, Feb. 15. 
If you caught The Biggest Loser last week you saw this amazing recipe made featuring Turkey Breakfast Sausage Chilaquiles with JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll. Created in collaboration with Biggest Loser RD Cheryl Forberg, the recipe puts a tasty, low-cal spin on a favorite south-of-the-boarder dish. Here is the recipe below:


Turkey Breakfast Sausage Chilaquiles


Serves 8

Prep time 20 mins

Total time under 30 mins






2 (14.5-ounce) cans diced fire roasted tomatoes

1 cup chopped onion

1 roasted red bell pepper

1 cup fat-free low-sodium chicken broth

¼ cup chopped cilantro

1 tablespoon fresh lime juice

2 teaspoons chopped garlic

½ teaspoon chili powder

½ teaspoon ground mustard

½ teaspoon dried oregano

½ teaspoon ground cumin

1 tablespoon chipotle chili in adobo sauce, if desired

salt and pepper, if desired



1 (16-ounce) package JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll

48 baked corn tortilla strips

½ cup thinly sliced red onion

¼ cup crumbled low-fat feta cheese

¼ cup chopped fresh cilantro

1 medium avocado, died or ½ cup guacamole, if desired




In bowl of food processor or jar of a blender purée all sauce ingredients until smooth. Pour into a 2 quart sauté pan, simmer sauce, stirring, 3 minutes and season with salt and pepper, if desired. Keep warm. (Sauce may be made 2 days ahead and chilled, covered.) Yield 6 cups.



Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.

Assemble Chilaquiles in shallow dishes or soup bowls. Crumble 6 tortilla chips into each bowl. Top with ¾ cup very hot sauce. Sprinkle with ¼ cup turkey sausage crumbles. Garnish with onion, feta cheese, cilantro and avocado, if desired.

I’m drooling just looking at the picture. I love turkey burgers, sausage and ground turkey and have made the switch from ground beef when making my favorite dishes. This recipe is definitely being saved as I will make this soon. For more information on the partnership and Biggest Loser-approved recipes, visit @JennieO on Instagram. 

Disclosure: I was not compensated for this post. Opinions are mine 100% as always. I was given product to review. 

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