Today’s Menu: Turkey Burger on Whole Grain
Bun, Sauteed Mushrooms, and a slice of 2% Swiss
Cheese w/a handful of Reduced Baked Potato Chips.
Kept it simple and light today. Used the 93/7
blend of Ground Turkey, Aunt Millie’s Whole Grain Bun,
2% Alpine Swiss Cheese. Used Lay’s reduced Baked Chips.
Today’s Menu: Chicken Fingers w/Diced Potatoes
, Asparagus, and Reduced Calorie Crescent Rolls.
Cut up 4 medium size Chicken Breasts length wise
into 5 pieces. Rolled in a Whole Wheat Flour and
per side. Sides of Diced Potatoes, Asparagus, and
a can of Pillsbury Reduced Fat Crescent Rolls.
Tags: brown and wild rice, Fish, Food, Rainbow trout
Today’s Menu: Rainbow Trout w/Baked Potato and
Brown Rice along with 7 Grain Roll Bread.
Put 2 Tbs Wheat Flour and 1 Tbs Bread Crumbs in
a Glad Zipper Bag and added my Rainbow Trout Fillet
and shook till the fillet was covered on both sides.
Seasoned with Sea Salt and Cracked Pepper. Started
off frying the fillet skin side down for 5 minutes and then turned over and fried the other side another 4 minutes.
Sides were a Baked Potato and Brown and Wild Rice.
Tags: Butter, Casserole, Cheddar cheese, Cheese, Cooking, Flour, Home, Noodle
Today’s Menu: It’s our first fall feeling day here in Ohio and I wanted good
and warm comfort food and what better than a nice
Tuna noodle casserole. Makes some great leftovers
for lunch or even a second dinner. Served with
7 Grain Harvest Bread Roll and a couple of boiled
Red Potatoes! Too good!
* 1 (8 oz) bag of Ronzoni Healthy Harvest Egg Noodles
* 1 (6 oz) can of tuna, liquid removed
* 2 tbsp of All-Purpose Flour
* 1 cup of 2% Milk
* 2 tbsp of butter
* 1 cup of Cheddar cheese (sharp), shredded
* 1 tsp of salt (this step is optional)
Preheat your oven to 350 degrees. Spray a 2 qt casserole dish with cooking spray. Boil your noodles in a large pot of water (salted) until “al dente”, then drain. Add butter, flour and salt in a medium sized saucepan. Blend until the butter is melted and remaining ingredients are mixed well. Then, stir in your milk. Continue until the sauce thickens (this will usually take place by the time the mixture comes to a boil). Add the cheese, and stir until melted and the mixture is blended well. Finally add the noodles and tuna and stir. Apply evenly into the casserole dish.Sprinkle lightly with shredded Cheese and Bread Crumbs on top. Bake for 30 minutes, and serve.
Sunday’s Dinner Menu: Ground Bison Sirloin Burger
w/Seasoned Potato Wedges and Boiled Mini Carrots.
Something quick and easy I had a Ground Bison Sirloin Burger
on a Whole Grain Bun with Sauteed Mushrooms and
2% Provolone Cheese. I then baked some Seasoned Potato
Wedges and some boiled Mini Carrots.
After trying Good Earth Spicy Shrimp, which was delicious, I decided to try a different one for tonight’s dinner. I’m making the Mediterranean Chicken w/Angel Hair Pasta. Once again everything tasted great! These Good Earth Meals are easy to make, taste fantastic and are low cal and low carb!
1 Lb. uncooked Boneless Skinless Chicken Breasts
2 Tablespoons of Extra Virgin Olive Oil
1 Cup of Hot Water
1/4 Cup of Milk
1 Box of Good Earth Med. Chicken, which includes:
100 % Whole Grain Angel Hair Pasta
Creamy Sauce w/Olive Oil
Mediterranean Seasoning w/Tomatoes
Seasoned Whole Wheat Flour
*Fill 2 quart saucepan 2/3 full of water.Heat to boiling and add Pasta. Gently boil uncovered 5 minutes,
stirring occasionally. While water is heating and pasta cooking prepare the Chicken.
*Cut Chicken Breast into 3 or 4 slices.
*Empty Seasoned Flour into a medium bowl or food storage bag. Coat Chicken pieces with the flour.
*Heat Olive oil in a 10 inch skillet over medium high heat. Carefully add Chicken to hot oil and
cook 2 to 5 minutes per side or until golden brown.
*Reduce heat to medium carefully stir in hot water, milk, Creamy Sauce, and Mediterranean Seasoning
until well blended. Heat to boiling, stirring occasionally. Simmer uncovered about 8 minutes, stirring occasionally, until Chicken is no longer pink in center (sauce will be thin).
*Drain Pasta. Serve Chicken and Sauce over pasta or toss with pasta (Sauce will thicken as it stands).
Makes 5 servings
290 Calories and 23 Carbohydrates per serving.
Tags: sirloin steak
Yesterday’s Menu (Friday): Sirloin Steak, Sauteed
Mushrooms w/Baked Potato.
Pan fried a nice thick Sirloin Steak on medium/low heat for 5
minutes a side. It was seasoned with McCormick
Cinnamon/Chipotle Grill Mates Rub, love this Rub!
Then made sauteed Mushrooms along with a Baked Potato.
Today’s Menu: 3 Bean Turkey Chili.
I made another batch of the 3 Bean Turkey Chili.
Some for dinner tonight, some for lunch later in the week
, and I’m going to freeze some this time.
1 lb. Ground turkey
3 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans, rinsed
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tsp. Chili powder
1 Tsp. Ground cumin
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese
Oyster Crackers, Reduced Fat
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
*Serve in bowl or mug with cheese and the oyster crackers, or serve with some home made cornbread ears.
Today’s Menu: Turkey Tacos
Used a 93/7 Ground Turkey with Old El Paso
Taco Seasoning. Added Diced Green Chilies, Sliced Black Olives,
Daisy Reduced Sour Cream, Lettuce, Old
El Paso Taco Sauce, and Stand Up Taco Shells.
Today’s Menu: Ground Turkey Burger on Whole Grain
Bun with Sauteed Mushrooms and a side of Baked
Seasoned Potato Wedges.