Whole Wheat Spaghetti and Turkey Meatballs w/ Baked French Bread

April 19, 2014 at 5:12 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta, spaghetti, Turkey meatballs | Leave a comment
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Today’s Menu: Whole Wheat Spaghetti and Turkey Meatballs w/ Baked French Bread


Spaghetti and Turkey Meatballs 003

A sunny Spring day out today, but we still have a cool light breeze blowing. Took the Cart out for a spin but wasn’t out too long due to the wind. The past day or so Mom and me have been gathering old bills and documents that needed shredded. This morning around the area was Shred Day. They have this every Spring where you can drop off anything you need shredded. I believe there was 4 drop areas this year from 9-1. I went over to one that was about 2 miles away around 9:00 this morning. I had no clue what I was in store for! There was literally hundreds, and I mean hundreds, of cars already in line! So from 9:02 this morning till about 10:10 I was in line to drop off 6 bags of bills and papers that needed shredded. The line actually moved quicker than what I thought it would, but what a traffic nightmare it was over there. Next time I’ll go early. We have a shredder, but its old and very slow. Maybe it’s time to invest in a new one. Anyway for dinner a classic comfort food, Spaghetti and Turkey Meatballs with French Bread.



You just can’t go wrong with a Spaghetti and Turkey Meatballs Dinner! I used Ronzoni Healthy Harvest Whole Wheat Spaghetti and Turkey Meatballs along with Honeysuckle White Turkey Meatballs. I always use Ronzoni Healthy Harvest Pastas. The Spaghetti is 180 calories and 35 net carbs, which isn’t bad for Pasta. The Honeysuckle White Turkey Meatballs are the best I’ve found, fantastic taste and their 190 calories and 6 carbs for 3 Meatballs. Topped everything with some fresh grated Parmesan Cheese and Ragu Chunky Mushroom Pasta Sauce. I normally use Bella Vita Low carb Pasta Sauce but was out of it so I went with the Ragu, which was excellent! I also baked a loaf of Pillsbury Rustic French Bread. Before baking it I brushed the top with extra Virgin Olive Oil and sprinkled Sesame Seeds across the top. It was a real Italian treat tonight! For dessert later a Jello Sugar free Double Chocolate Pudding topped with Cool Whip Free.





Ronzoni Healthy Harvestronz (1)


Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?

People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and diabetes. Fiber also prevents constipation, hemorrhoids and diverticulosis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.

Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.

Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.

Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.
Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7

Amount Per Serving

Calories 180 Calories from Fat 10

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrates 41g 14%

Dietary Fiber 6g 23%

Sugars <1g

Protein 7g




Healthy Chicken Dinner Recipes

April 19, 2014 at 7:55 AM | Posted in chicken, Eating Well | Leave a comment
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Nothing like a healthy and delicious Chicken Dinner! To help you out with that here’s some fantastic Chicken Dinner tips and recipes, from the EatingWell website. The link to all is at the bottom of the post.

Healthy Chicken Dinner RecipesEating Well
Delicious and healthy recipes for making a flavorful chicken dinner.
Chicken is always a favorite for anyone looking for a protein-packed dinner. Find new chicken dinner recipes made with healthy ingredients and paired with vegetables and sauces, like Seared Chicken with Lemon-Cream Sauce made with yogurt, African Sweet Potato & Chicken Stew made with peanut butter and more for an easy chicken dinner tonight.



Seared Chicken with Lemon-Herb Cream Sauce
In this healthy chicken recipe, chicken breasts are quickly pan-seared and then topped with a lemon-herb cream sauce. The healthy cream sauce recipe uses yogurt and actually contains no cream at all. The cream sauce also pairs well with seasoned pan-seared cod or salmon. Serve the chicken and sauce with steamed broccoli or green beans for a healthy dinner….

Chicken & Snap Pea Stir-Fry over Angel Hair Pasta
This chicken stir-fry recipe highlights golden-brown cubes of chicken breast with the sweet flavors of sliced fennel, crispy snap peas and tarragon. Use a cast-iron skillet or carbon-steel wok for stir-frying to guarantee a beautiful sear on the chicken and vegetables. Serve this over whole-grain angel hair pasta for an easy, healthy dinner….




Naturally-Dyed Greek Yogurt Deviled Eggs

April 19, 2014 at 7:49 AM | Posted in Eggs, PBS | Leave a comment
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From the PBS website, a great way to dye your Easter Eggs! The link is at the bottom of the page.
Naturally-Dyed Greek Yogurt Deviled EggsPBS3
For an Easter appetizer or hors d’oeuvres, food blogger Aube Giroux shows you how to naturally dye your eggs for a festive deviled eggs dish on the Kitchen Vignettes blog.




For the Eggs:
9 hard-cooked eggs, peeled
1 Tbsp finely chopped spring onions or chives
1/2 cup full-fat Greek yoghurt
1/2 tsp. salt
1 Tbsp dijon mustard
Optional Garnishes: smoked paprika, fresh-cracked pepper, chopped chives or spring onions, microgreens, fresh herbs


For the Dyes:

For Blue Dye:
2 cups water
2 cups chopped red cabbage leaves
1 Tbsp vinegar
1 tsp salt
3/4 tsp. baking soda

For Pink Dye:
2 cups water
1 cup chopped beets
1 Tbsp vinegar
1 tsp salt

For Yellow Dye:
2 cups water
1 Tbsp ground turmeric
1 Tbsp vinegar
1 tsp salt



* To make the dyes, bring to a boil 3 small pots filled with 2 cups of water per pot, along with the magic ingredients in each one (beets, red cabbage, turmeric). Boil for about 20 to 30 minutes and remove from heat. Strain out the solids so you are left with 3 brightly colored liquids. Add 1 Tbsp of vinegar and 1 tsp salt to each pot of dye. In the case of the red cabbage dye, also add 3/4 tsp baking soda to create a blue hue (or leave it as is if you prefer purple).
* To prepare the eggs, place them in a medium-sized pot filled with enough water to cover the tops of the eggs with an inch of liquid. Bring the water to a boil and then turn off the heat. Leave the eggs in the water, cover with a lid, setting a timer for 12 minutes. Remove the eggs after 12 minutes and transfer them to a bowl filled with ice cold water. Let them cool for one full minute. Remove from the cold water and lightly crack the shells on a hard surface, peeling the eggs carefully, making sure to leave the flesh intact. (*Note: freshly-laid eggs do not peel well. Make sure you use eggs that are at least a few days old for this recipe).
* Place 3 peeled eggs in each pot of dye for about one hour (more or less time will give you varying intensities of color). Once you are satisfied with the color of your eggs, remove and dry gently with a paper towel.
* Slice the eggs in half and remove all the yolks. Place the yolks in a bowl with the 1/2 cup of Greek yoghurt, 1 Tbsp. dijon mustard, 1 Tbsp. chopped onions, and 1/2 tsp salt. Puree with a hand blender. Either spoon this mixture back into the hollowed egg halves, or if you want to get fancy, place the yolk mixture into a piping bag with a large cake decorating attachment and pipe it into the egg halves.
* Garnish and serve!
Yield: Makes 18 egg halves (serves 6 to 10 people)


Kitchen Hint of the Day!

April 19, 2014 at 7:45 AM | Posted in Kitchen Hints | Leave a comment
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Here’s a helpful hint from, The Cook Cyndi.


Use a meat baster to squeeze your pancake batter onto the hot griddle perfectly shaped pancakes every time. Enjoy!

April 19 is National Rice Ball Day

April 19, 2014 at 7:43 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:


Interesting Food Facts about Rice Balls

  1. The rice balls preserve very well, and can even be used to preserve meats or other foods within its airtight seal.
  2. The rice ball is traditionally Japanese.
  3. Typically the rice is soaked in vinegar and made to stick together.  Dipping it in soy sauce will cause it to fall apart again.
  4. Rice balls date back at least as far as the 11th century.
  5. Another word for the rice ball is “Onigiri”, a word commonly misused to refer to sushi.

Fun Fact:

Popular onigiri fillings include tuna salad, salmon flakes, seafood salad, konbu (a type of sea vegatable), umeboshi (a sour bright-red pickled Japanese plum), tempura, and even natto (eat this one at your own risk!).

“Onigri” literally means “to hold on to”.

It was believed that onigiri could not be mass-produced as the hand-rolling technique was considered too difficult for a machine to replicate. In the…

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Green Leafy Herbs

April 18, 2014 at 8:48 PM | Posted in Uncategorized | Leave a comment

Originally posted on Saloni Health and Beauty Supply:

Green leafy herbs have been in use for centuries for their aroma, flavor and digestive properties. A dash of chopped green leafy herb can add a nice aromatic flavor to your favorite recipe. Whether it’s a soup, salad, sauce, roasted or grilled meat and vegetables, curries, rice and noodles or even a drink, a green leafy herb can truly lift up the flavor, appearance and of course aroma. It’s amazing how a little green leafy herb can be 3 dimensional. That excites and pleases our eyes, nose and taste-buds.

Green leafy herbs can be used fresh, dry or frozen. It completely depends on convenience and availability. No doubt, fresh herbs taste best, but dry and frozen herbs fulfill their purpose too. You can easily plant your own herbs in your garden or flower pots. But if you don’t have enough space or time to look after the plants, you can…

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Fried Okeechobee Crappie w/ Hash Browns and Sliced Carrots

April 18, 2014 at 5:15 PM | Posted in carrots, Crappie, Fiber One, fish, hash browns | Leave a comment
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Today’s Menu: Fried Okeechobee Crappie w/ Hash Browns and Sliced Carrots



Crappie Hash Browns 010

A fairly nice day out today. The flowers and trees are really starting to come out now. The harsh Winter took its toll though on a lot plants here in the neighborhood. Woke up hungry and wanting some Turkey Goetta. Started frying some up and my Mom caught a whiff of them and she wanted some too. Good way to start the day with a little Goetta! For dinner tonight I prepared, Fried Okeechobee Crappie w/ Hash Browns and Sliced Carrots.



My Mom’s cousin and her husband brought me my annual supply of Okeechobee Crappie, or Specks as they call them in Florida! I laid a bag out in the fridge overnight to thaw. I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side.As always they came out Golden Brown and delicious! Oh my I can’t even describe how much I love eating Crappie.




Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

I had been wanting some Hash Browns, so Potatoes are perfect with Fish and Hash Browns it is! I almost always use Simply potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Then I also heated up a small can of Walmart Brand Sliced Carrots along with a slice of Klosterman Wheat Bread. For dessert later something new, Fiber One 90 Calorie Chocolate Fudge Brownies. Tried these the other day and really like them. Good Chocolate Flavor, moist, and their only 90 calories 12 net carbs per serving (1 Brownie).





Zatarain's Crispy Southern
Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value
Calories: 60

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 630mg 26%

Total Carb: 12g 4%

Dietary Fiber: 0 0%

Sugar: 0g

Protein: 1g

Vitamin A: 2%








Fiber 1 90 calorie Choc Brownie
Fiber One® Brownies
Simple. Sinful. Chocolaty. And 90 calories!
90 Calorie
Chocolate Fudge

With 5 grams of fiber per serving, Fiber One 90 Calorie Brownies are a tasty way to receive 20 percent of the daily recommended value of fiber. These chocolate fudge brownies, 6 ct, are made of delicious chocolate fudge and chocolate-flavored chips to help satisfy your sweet tooth. Fiber One Brownies are 90 calories each and are naturally flavored. Whether you need a quick breakfast or an afternoon snack, the simple and chocolaty Fiber One 90 Calorie Brownies are a healthy and tasty choice.
* 6 brownies per box
* Delicious chocolate fudge brownie with chocolate-flavored chips
* 90 calories per brownie
* 20% daily value of fiber
* 5 grams of fiber per serving
* Naturally flavored
* Ideal for breakfast or an afternoon snack


April 18 is National Animal Crackers Day

April 18, 2014 at 12:06 PM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:


Interesting Food Facts about Animal Crackers

  1. The famous Barnum’s animal crackers box was originally a Christmas ornament hung by a string.  The string can still be found on boxes.
  2. A box of Animal Crackers sold for 5 cents in 1902.
  3. Animal Crackers originated in England where they were known as animal biscuits.
  4. 54 different animals have been created as animal crackers. The most popular brand, Barnum’s Animal Crackers, has featured 37 different animals since 1902.
  5. The most recent addition to the Barnum’s animal crackers is the Koala bear.

Fun Fact:

Over the years, the only ones that have survived the entire lifetime of the product are bears, elephants, lions and tigers.

Shirley Temple sang “Animal crackers in my soup, Monkeys and rabbits loop the loop,”, but rabbits never found their way into a box of Barnum’s Animal Crackers.

The name referred to P. T. Barnum (1810-1891), the famous circus owner and…

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Jennie – O Turkey Recipe of the Week – Turkey New Yorker

April 18, 2014 at 5:51 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This is one delicious sounding Sandwich and it’s the Jennie – O Turkey Recipe of the Week – Turkey New Yorker! You can find this and a lot more delicious and healthy recipes on the Jennie – O Turkey website, http://www.jennieo.com/

Turkey New YorkerJennie - O Turkey New Yorker

1 (1-pound) loaf ciabatta
¼ cup basil pesto
12 ounces JENNIE-O® Mesquite Smoked Turkey Breast, thinly sliced from the service deli
6 slices mozzarella cheese
½ cup roasted red pepper strips
¼ cup sliced sweet banana peppers, sliced
1 cup baby spinach leaves
¼ cup Italian dressing


Slice bread in half horizontally. Spread bottom half of loaf with pesto. Layer turkey, cheese, peppers and spinach leaves. Drizzle with dressing. Cover with bread top.

Nutritional Information
Calories 270 Fat 9g
Protein 24g Cholesterol 45mg
Carbohydrates 23g Sodium 940mg
Fiber 4g Saturated Fat 4g
Sugars 5g

- See more at: http://www.jennieo.com/recipes/63-Turkey-New-Yorker#sthash.1wqCwSzr.dpuf

Kitchen Hint of the Day!

April 18, 2014 at 5:40 AM | Posted in Kitchen Hints | 2 Comments
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Wrap celery in aluminum foil when putting in the refrigerator–it will keep for weeks!

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