Tags: Cheese, cook, Griddle, Ham, Ham and cheese sandwich, Home, I Can't Believe It's Not Butter!, Sargento Cheese
I used Healthy Life Whole Grain Bread, Sargento Ultra Thin Colby/Jack Cheese, and Kroger Brand Private Selection Smokehouse Hickory Ham. I used I Can’t Believe It’s Not Butter to coat the grill. As I said it’s quick, easy and delicious. The Smokehouse Ham is some of the best packaged Ham there is, very flavorful! The Sargento Cheese is only 120 calories and 1 carb for 3 slices. Ah the Cheese.
I’ve been using Kraft Cheese products my entire life. But in the past couple of years the size and amount of the various Kraft Cheese has been getting smaller and smaller with the price remaining the same or in some instances increasing. I’m a huge fan of their Cracker Barrel Extra Sharp Cheese (Block). That has shrunk from 540g down to 500g (was 600g in 2007). Plus I’ve noticed that the local stores around here are carrying less Kraft Cheese Products and the 2% Cheese products are real hard to find. So with all that I’ve almost completely switched over to Sargento Cheese. The prices are somewhat cheaper most of the time and they have a fantastic selection of Reduced Fat and Ultra Thin Cheese products. So it’s goodbye Kraft, hello Sargento!
Tags: Beef mince, Dinner, Measuring cup, Mozzarella, Parmigiano-Reggiano, Pasta, Progresso, Ricotta Sauce Mix, Serving size
This has become one of our favorite dinners and our favorite Lasagna recipes, Progresso Kitchen Favorites Classic Lasagna! It’s very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 lb. Jennie – O Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), 1 cup Shredded dutch Gouda, and I also added a bit more seasoning (McCormick Grinder Italian Herb). I combined the Mozzarella and Goda Cheese. Gouda is such a great tasting Cheese and is a perfect melting Cheese. Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.
Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious every time! Everyone really loves this. The flavor as always is excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect, plus plenty leftovers to freeze for later. I had a side of Healthy Life Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter and then sprinkled Shredded Parmesan Cheese and Sargento Shredded Provolone/Mozzarella on it. Then I baked for 10 minutes at 400 degrees until the bread was toasted. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Popcorn.
Progresso Kitchen Favorites Classic Lasagna
Ready to bake in about 20 minutes. You Will Need: 1 lb lean ground beef; 1 cup water; 2/3 cup milk; 1 bag (8 oz) shredded mozzarella cheese (2 cups); nonstick cooking spray and foil. Sauce: Heat oven to 425 degrees F. Brown beef in 10-inch skillet, breaking up beef into small pieces; drain. Stir Tomato Herb Sauce and water into beef; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally. Meanwhile, mix Ricotta Sauce Mix and milk in liquid measuring cup or small bowl, using whisk or fork. Layer: Spray 8-inch square glass baking dish with cooking spray. Layer lasagna: Spread about 2/3 cup beef sauce in dish. Layer with 2 uncooked Pasta sheets (side by side), 2/3 cup beef sauce (cover Pasta with sauce), 1/4 cup ricotta sauce and 1/2 cup mozzarella. Repeat layers twice, starting with Pasta. Add remaining Pasta, beef sauce and mozzarella. Sprinkle with Parmesan Cheese. Kitchen Tip: Substitute 1/4 cup dry red wine for 1/4 cup of the water.
Progresso Kitchen Favorites Classic Lasagna
Add beef & cheese! Quality Foods. Quality ingredients included. Lasagna pasta; tomato herb sauce; ricotta sauce mix; grated parmesan cheese. Exchanges: 2 starch, 3-1/2 medium fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!
Serving size: 0.167 pkg
Servings per container: 6
Nutrient Qty %DV
Calories 390 – Prepared
Calories from Fat 10
Total Fat 1 g 2%
Cholesterol -5 mg 1%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 4 g
Vitamin A 6%
Vitamin C 20%
Tags: Apple, Bean Turkey, Cheese sandwich, Chili, Chili powder, cook, McCormick, Tomato paste, Turkey
It was comfort food Heaven for dinner tonight, 3 Bean Turkey Chili w/ Grilled Cheese Sandwich! It’s good anytime of the year but especially when it’s cold outside, warms the body no matter how cold it is outside!
So I took my last container of the Chili out of the freezer over night and let thaw in the fridge, then just warm it up and it’s ready to go. I make it with Honeysuckle White Extra Lean Ground Turkey and 3 different Beans; Spicy Chili Beans, Dark Red Low Sodium Kidney Beans, and Great Northern White Beans. I add 1 Packet of McCormick Chili Mix to it and then load up the great spices on top of it; 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tsp. Ground Roasted Cumin, 1 Tbs of Cilantro Leaves, and 5 Dashes (or more) of Frank’s Hot Sauce or to taste! I also add 2 small cans of Tomato Paste and 1/2 cup of Water. COVER with lid and cook and simmer on HIGH 3 to 4 hours (or on LOW 5 to 6 hours). I cooked mine on low for about 5 1/2 hours. You’ll love the aroma as it slowly cooks. When ready I topped with just a bit of fresh grated Dutch Gouda and about 3 shakes of Frank’s Red Hot Sauce.
I served it with a Grilled Cheese Sandwich that I made with Aunt Millie’s Light Whole Grain Bread and Sargento Ultra Thin Sharp Cheddar and Swiss Cheese. I used I Can’t Believe It’s Not Butter to butter the bread with before grilling. Grilled Cheese Sandwiches are great! You can fix it so many ways with endless toppings. Chili and Grilled Cheese, it doesn’t get much better! For dessert later a Honeybell Orange with some Apple slices.
1 lb. Ground turkey
2 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 Packet McCormick Chili Mix
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tsp. Ground Cumin
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda
*COOK turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining ingredients except 1 can of the tomato paste and the cheese and crackers.
*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, A Tablespoon of fat-free sour cream, or serve with some home made cornbread ears.
Quite a shift in our weather here in good ole Ohio. From near record highs near 70 degrees over the weekend to 28 degrees with a cold wind here on Monday! Got to keep thinking warm and sunny! Anyway for dinner one of my favorites a Smoked Cheddar and Mushroom Bison Burger w/ Baked Crinkle Fries! I used the last of my Buffalo Gal 1/3 Bison Patties. Their a really good looking plump Burger but overall I think I prefer Wild Idea or Great Range Brand bison, in fact I just placed an order with Wild Idea Buffalo.
I pan fried the Burger on medium heat in Canola Oil about 4 minutes per side. The Burger came out moist and juicy with that fantastic Bison taste. I served it on a Healthy Life Whole Grain Bun topped with Sauteed Mushrooms and a slice of Borden Smoked Cheddar. I left the Buffalo Gal product info and web site link at the bottom of the post. For a side I had a serving of Baked Ore Ida Crinkle Fries. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
6 (1/3 lb.) ready to grill burgers. Extra lean. Receive 2 (1 lb.) packs. 100% Buffalo.
Nutrition (3.5 oz.):
Fat: 2g, Sat. Fat: .5g, Calories: 110, Calories from Fat: 15, Carbs: 0g, Protein: 22g, Cholesterol: 60mg, Sodium: 55mg
Suggested Cooking Tips:
Bison burger is lean (ranging from 93-96% lean) so when grilling or pan frying the burger – place it on medium heat – COVER. Allow the burger to do its cooking on one side. Don’t poke, smash or continually flip the burger because you want to maintain all of the moisture and fat in the meat. When burger appears mostly cooked – flip one time and in 30-45 seconds it should be ready to serve. You might find that using a meat thermometer is helpful when first cooking the burger. It should reach 160 degrees internal temp.
Tags: Black pepper, Boston butt, Chipotle Peppers, Dinner, Dutch oven, Monterey Jack, Olive oil, Onion, Pepper, Pork, Pork Shoulder, Sea salt
Today’s Menu: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes
Ending 2012 with a bang for dinner! Prepared a couple of new recipes for dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes. Sounds good, tasted even better! Both recipes are based on recipes from The Food Networks Ree Drummond (Pioneer Woman). If you’re looking for two delicious recipes look no further!
I made substitutions from the original recipes where I could to cut calories and carbs. For the Spicy Pop Pulled Pork I used Diet Dr. Pepper, Splenda Brown Sugar, and also added Garlic to the recipe. Then on the Twice-Baked New Potatoes I used Extra Virgin Olive Oil to coat the Potatoes with, Philly Fat Free Cream Cheese, and Daisy Reduced Fat Sour Cream.
I put the Pork in the oven about 11:00 am and by 2:00 pm the aroma had filled the kitchen! Interesting recipe. You have your Pork Shoulder (Boston Butt), Onions, Garlic, Diet Dr. Pepper, 1 can Chipotle Peppers in Adobo Sauce, Splenda Brown Sugar, and Sea Salt and Pepper. Is that a combination of Ingredients or not! But it all works, It tasted incredible! The flavor was spot on. You had heat from the Chipotle Peppers in Adobo Sauce and then the sweetness of Brown Sugar and Diet Dr. Pepper. After 6 hours I removed the Pork Shoulder, it was very tender, and used 2 forks to shred it and then put it back in its own juices until we were ready to make our sandwiches. Served them on a Healthy Life Whole Grain Bun.
Now for the Twice-Baked New Potatoes. I purchased some medium-sized New Potatoes at Kroger early this morning. I first preheated
the oven to 375 degrees F. I then drizzled the Potatoes with the Extra Virgin Olive Oil and tossed them to coat. Roasted them until the potatoes were tender and the skin was slightly crisp, about 20 to 25 minutes. Then using a spoon to remove the insides, leaving a small margin of potato intact. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mashed until the mixture was totally smooth. Give it a taste and add more salt if necessary. I then scooped the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. Before rebaking I topped each one with Shredded Monterey Jack Cheese then when you’re ready, bake the potatoes in the oven until golden brown on top. The potatoes came out creamy and delicious! The Pork along with these Potatoes makes one delicious dinner! For dessert much later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Spicy Pop Pulled Pork
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Preheat the oven to 300 degrees F.
Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.
Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!
Twice-Baked New Potatoes
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Preheat the oven to 375 degrees F.
Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.
* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*
Tags: Bison, Bison Sirloin, Bordon, Cheddar cheese, Christmas, Cooking, Dinner, Great Range, Lay, Mushroom, Olive oil
Really enjoyed the day, out spreading Christmas Cheer! I was out delivering Christmas cards and Gifts this afternoon. I love giving friends and family gifts, It’s my favorite part of Christmas! I dropped off Candy and Gift Cards to my Family Doctor and his staff and cards and candy to my long time Oncologist along with his staff. Also while at my Oncologist, as I always do every month, I dropped off a huge box of Snacks – Doritos, Lay’s Potato Chips, Cheese Crackers, and such the treatment center in his office. It’s so sad, they enlarged their in office treatment center for cancer patients and it’s still not large enough to treat all the patients fighting cancer. I received treatment there myself once and I hold a very soft spot in my heart for all those fighting the various forms of cancer. So I make sure I drop off snacks for the patients to snack on while receiving their treatments. I finished up my gift deliveries by dropping a few cards off to my neighbors. I’ve got some great neighbors, they are always there to help and assist me with what ever help I need. Being in a wheelchair having good neighbors like I do is a blessing!
Well for dinner I prepared Mushroom & Smoked Cheddar Bison Burgers w/ Crinkle Fries. yes I’ve got my Mom eating a Bison Burger, she’s coming around! I used Great Range Ground Bison Sirloin. I seasoned it with McCormick Grinder Steakhouse Seasoning and pan fried them about 3 – 4 minutes per side, 3 minutes for mine I like medium rare. I served them on a Healthy Life Whole Grain Bun and topped them with Sauteed Baby Bella Mushrooms and a slice of Borden Smoked Cheddar Cheese.
For a side I baked some Alexia Crinkle Fries with a dipping side of Hunt’s Ketchup. For a dessert/snack later I prepared some BBQ Pineapple Turkey Meatballs. 3 ingredients; 1 package Honeysuckle White Turkey Meatballs, 1 bottle BBQ Sauce (I used Montgomery Inn Sauce), and 1 small can Dole Pineapple Tid Bits. Just add all ingredients to a medium size sauce pan set it on low and let it simmer till warmed through out. Makes a great little quick snack or appetizer.
Tags: Bison Burger, Bison Sirloin, Breyer, Canola, Dietary fiber, Dinner, Great Range, Saturated fat, Serving size, Trans fat, Unsaturated fat
Another rainy and gloomy day outside around here again. From what the news says we have about 3 or 4 more days of this, Blah! Oh well just hunker down and make the best of it. So there’s nothing better to beat the blahs than a good meal!
So for dinner I prepared a Smoked Cheddar & Mushroom Bison Burger w/ Crinkle Fries! I used Great Range Ground Bison Sirloin. I seasoned it with McCormick Grinder Steakhouse Seasoning, then pan fried it in Canola Oil about 4 minutes per side to medium rare. Served it on a Healthy Life Whole Grain Bun topped with Sauteed Baby Bella Mushrooms and a slice of Bordon Smoked Cheddar. LOVE BISON and Bison Burgers!
For a side I baked some Alexia Crinkle Fries. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some fresh sliced Peaches!
The Best in Quality & Service Since 1986. Great Range Brand Bison is the nation’s premier brand of fresh, all natural, grain fed, USDA bison meat products.
Pacific Northwest Russet Potatoes lightly seasoned with sea salt make this delicious and classic recipe an everyday pleasure.
Serving Size: 3oz (84g/about 13 pieces)
Servings per container: 5.4
Calories [per serving]: 120
Calories from fat: 35
Total Fat 4.0g 6%
Saturated Fat 0.0g 0%
Trans Fat 0.0g
Cholesterol 0.0mg 0%
Sodium 7mg 7%
Potassium 280mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Vitamin A 0%
Vitamin C 0%
Tags: Amy, Amy's Kitchen, Olive oil, Saturated fat, Serving size, Tomato, Tomato soup, Trans fat
Still using up some of those great leftovers from the Thanksgiving Day Feast! I used slices of the Thanksgiving Bird and pan fried them just to warm them up and brown them up a bit. I served it on toasted Healthy Life Whole Grain Bread with a little bit of Kraft Reduced Fat Mayo w/ Olive Oil and a slice of Sargento Ultra Thin Swiss Cheese.
For my Soup I used Amy’s Organic Light in Sodium – Cream of Tomato Soup. This might be the creamiest and best tasting can Tomato Soup there is! Plus it’s only 110 calories, 2.5 grams fat, and 19 carbs. I served with a dab of Daisy Light Sour Cream. For dessert later a slice of my Mom’s Splenda made Apple Pie!
Amy’s Organic Light in Sodium – Cream of Tomato Soup
Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.
Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.
Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%
Tags: Black pepper, Dinner, Fish, Garlic Salt, macaroni cheese, Sea salt, Serving size, Tofu Shirataki, Trans fat, Velveeta
Today’s Menu: Red Snapper Fish Sandwich w/ Tofu Mac & Cheese
A comfort food classic, with a bit of a spin, for dinner tonight. It’s a Fish sandwich with Mac and Cheese! I love Mac & Cheese but I don’t like the calories and carbs that usually come with it. So to cut back on the calories and carbs I replaced the Pasta Macaroni with Tofu Shiratki (Yam Noodle with Tofu) Macaroni Shape Noodles.
I used a Red Snapper Fillet for my Fish. After rinsing the fillet off with water I patted the fillet dry with a paper towel. I then seasoned it with Sea Salt, Black Pepper, and Garlic Salt. Then rolled it in Progresso Italian Style Bread Crumbs. I pan fried it in Canola Oil about 3 minutes per side. Came out with a beautiful golden brown crust and moist and delicious! Served it on an Aunt Millie’s Deli Style Whole Wheat Mini Sub Bun and topped with a slice of Borden Smoked Cheddar.
Now for the Mac & Cheese, this is where it gets good! I used TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE which is only 20 calories and 3 carbs! I added a half a serving of Velveeta 2% Cheese, and a Tablespoon Kraft Shredded Parmesan Cheese. Seasoned with Sea Salt and Ground Black Pepper. Mix it all together and microwave on high for 1 minute and 40 seconds. After the first minute stop it to stir and continue with 40 seconds, the time can vary according to your microwave. I’m starting to use Tofu more and more as a noodle substitute. Huge difference in calories and carbs between the two. A thank you to Hungry Girl for the idea. I left the recipe and the link to the Housefoods Tofu at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Bob Evan’s Glazed Apples.
Cheesy Tofu Shirataki Mac
1 Bag House Foods Tofu Shirataki Macaroni Shaped Noodle Substitute
1/2 Serving Velveeta 2% Cheese
1 Tablespoon Kraft Shredded Parmesan
Sea Salt and Black Pepper, to taste
Sprinkle of Oscar Mayer Real Turkey Bacon Bits (Optional)
Use a strainer to rinse and drain noodles well. Pat dry. In a microwave-safe bowl, microwave noodles for 1 minute.
*Drain excess liquid. Dry thoroughly with paper towels.
*Add Noodles back to bowl and add Velveeta and Cheese slice to Noodles breaking both into pieces as you add them. Microwave for 1 minute. Stop and stir, mixing well, and continue to microwave for an additional 40 seconds. Optional, sprinkle extra Shredded Parm Cheese and Turkey Bacon Bits on top before serving.
MAKES 1 SERVING
Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku – a member of the yam family and tofu.
It is a healthy, uniquely textured noodle – that pleases people of all ages!
Serving Size: 113g / 4.0oz
Servings per Container: 2
Fat Calories 5
Per Serving %DV
Total Fat – 0.5g 1%
Sat. Fat 0g 0%
Trans Fat 0g %
Cholesterol – 0mg 0%
Sodium – 15mg 1%
Total Carb. – 3g 1%
Fiber Less Than 2g 9%