I Have Spammed!

April 7, 2014 at 9:17 AM | Posted in breakfast, cheese, Eggs, Spam | 2 Comments
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Spam lite Egg Cheese 003

I tried Spam for the first time this morning! I know your probably thinking, “Wow he must have led a sheltered life”. You have to know I was a very, and I mean very picky eater up until about 5 or 6 years ago. I was so picky that when I was young my Mom took me to the doctor because I would hardly eat or try anything, besides Hot Dogs of course! The doctor told her then not to worry he’d never seen a growing boy who starved himself. Then I was diagnosed with Diabetes 2. When I found that out I started eating healthier and trying foods I would have never ate, and now Spam being one of them this morning.

 

 

 

 

I used Spam Light, which has less Fat, less Sodium, and fewer Calories than normal Spam. I see on the Spam web site that there is a Spam Turkey. I’ll have to see if I can find that one and try that one also. For Breakfast I prepared an Egg, Cheese, and Fried Spam Sandwich. I fried the egg Sunnyside Up and used a slice of Sargento Ultra Thin Colby Longhorn Cheese. Then for the Spam I sliced it and pan fried it in a 1/2 tablespoon of Extra Virgin Olive Oil. i fried it till both sides had browned, turning it over one time. It fried up very easy to a perfect golden brown. From there I made my sandwich, using Klosterman Wheat Bread. I toasted the bread and topped it with Spam, Cheese and cooked Egg. Makes one delicious Breakfast sandwich! I am now a Spam convert! Looking forward to trying the different Spam and Spam recipes! And yes I have Spammed!

 

 

 

 

Spam Light
SPAM® Lite
Heavy on the flavor, light on the other stuff. This variety offers the sumptuousness of SPAM® Classic with 33% fewer calories, 50% less fat and 25% less sodium, which means you can enjoy the taste you love more often. It’s the perfect SPAM® variety for swimsuit season.
Ingredients

Pork with Ham, Mechanically Separated Chicken, Water, Salt, Modified Potato Starch, Sugar, Sodium Phosphates, Potassium Chloride, Sodium Ascorbate, Sodium Nitrite.
Nutrition Facts
Serving Size: 2 oz (56g)
Servings: 6
Amount Per Serving
Calories 110
% Daily Value
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 40 15%
Sodium 580mf 24%
Total Carbohydrates 1g 6%
Dietary Fiber 0g
Sugars 0g
Protein 9g

 
http://www.spam.com/varieties/spam-lite

Pizza Bread w/ Buffalo Roasted Cauliflower

March 31, 2014 at 5:09 PM | Posted in cheese, Jennie-O Turkey Products, pizza | 1 Comment
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Today’s Menu: Pizza Bread w/ Buffalo Roasted Cauliflower

 

 

 
Well if you live in or around Cincinnati you know it’s Opening Day. For this area as it’s always been it’s Christmas, Thanksgiving, and all the other Holiday tied into one day, Opening Day! It starts with 95th consecutive Findlay Market Parade that goes through the heart of Cincinnati and the party shifts on over to the Ball Park for the Red’s Opener. It’s the one day where kids can miss school for a day and you can call in sick to work, because they all know what you’re really doing! They might as well make it an official Holiday around here, which they’re trying to do I hear.

 

 

Pizza Bread Buffalo Cauliflower 005
It’s a perfect day out today, sunny with a high close to 70 degrees! About time don’t you think. What a Winter we’ve had, along with the rest of the nation. Went to Walmart early and finally got a new gas grill, our other one finally died after 8 years. I haven’t got it together yet but can’t wait to fire it up! I’d like to try to buy a small smoker hopefully here shortly. For dinner tonight something a little different, Pizza Bread w/ Buffalo Roasted Cauliflower. A buddy of mine came over and watched the Red’s Game with me, so I whipped this up for us.

 

 

 

Pizza Bread Buffalo Cauliflower 001
Started by preheating my oven to 400 degrees. I used a loaf of Goldminer California Sourdough Bread. I cut the loaf in half, lengthwise, and then cut halves into small slices. I think normally a French Bread Loaf is used but the Sourdough Loaf has fewer calories and carbs, plus it bakes just as well also. After cutting the bread, using a small basting brush, I spread a very light coat of Extra Virgin Olive Oil across the tops of each slice. Put them on a foil lined Cookie Sheet and baked them for about 4 minutes, just to lightly crust the tops. Removed them from the oven and assembled y Pizza Breads.

 

 

 

Pizza Bread Buffalo Cauliflower 004
For toppings I used a small can of Sliced Black Olives, Hormel Turkey Pepperoni, Jennie – O Turkey Breakfast Sausage (crumbled), fresh grated Light Havarti Cheese, fresh grated Light Monterey Jack Cheese, and Ragu Homemade Style pizza Sauce. As always I try to cut calories, fat, and carbs where I can on ingredients. The Jennie – O Turkey Breakfast Sausage comes in a roll. So I sliced several pieces of and crumbled them and fried them in Canola oil until they were done. Drained what little grease there was and it was ready to be used as a topping. I had bought the Light Cheese from Kroger, it comes in blocks and I grate and shred them myself. After heating the bread I topped them with the Ragu Sauce, then the Turkey Pepperoni, Crumbled Turkey Sausage, sliced Black Olives, and a blend of the Havarti and Monterey Jack to top everything off. These looked good and tasted even better! The Bread was nice and crusty, the Ragu Sauce added great flavor and seasoning, and the blend of the two Cheese was perfect. Very good recipe for Pizza Bread

 

 

 
I made this for the first time a while back and love it for a side to go with any dish! To prepare it I needed; 1 head cauliflower (cut into florets), 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! The Pizza Bread and Buffalo Roasted Cauliflower not my normal dinner but one delicious change! For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 

Buffalo Roasted Cauliflower

 

 

Ingredients:

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

 

 

Directions:
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g

One of America’s Favorites – Cincinnati Chili

March 31, 2014 at 5:46 AM | Posted in cheese, chili, One of America's Favorites | Leave a comment
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A Cincinnati chili 4-way garnished with oyster crackers

A Cincinnati chili 4-way garnished with oyster crackers

Cincinnati chili (or “Cincinnati-style chili”) is a regional style of chili con carne characterized by the use of seasonings such as cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne. While served in many regular restaurants, it is most often associated with several restaurant chains, such as Empress Chili, Skyline Chili, Gold Star Chili, Camp Washington Chili, Pleasant Ridge Chili, Blue Ash Chili, and Dixie Chili. Restaurant locations are found pervasively in greater Cincinnati with franchise locations also throughout Ohio and in Kentucky, Indiana, and Florida. Restaurants that feature Cincinnati chili are frequently called “chili parlors”.
According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates “Chilifest” at Yeatman’s Cove on the Ohio River, with food and entertainment.
Cincinnati chili has earned the praise of national food critics Jane and Michael Stern, who raved “As connoisseurs of blue-plate food, we consider Cincinnati chili one of America’s quintessential meals.”

 

 

 

Ordering Cincinnati chili is based on this ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans. The number before the “way” of the chili determines which ingredients are included in each chili order. Thus, customers can order a:
* Bowl: chili in a bowl
* Two-way: chili and spaghetti
* Three-way: chili, spaghetti, and cheese
* Four-way: chili, spaghetti, cheese, and onions
* Five-way: chili, spaghetti, cheese, onions, and beans
and optionally, the:
* Four-way bean: chili, spaghetti, cheese, and beans (beans substituted for the onions)
The preceding basic menu is entirely traditional. Some chili parlors have altered the traditional menu method, declaring on their menus that a Four-way is chili, spaghetti, cheese, and either onions or beans. Other parlors have added ingredients to the traditional mix. For example, Dixie Chili offers a “Six-way” with the addition of garlic and Blue Ash Chili offers their “Six-way” with the addition of fried jalapeno caps. Oyster crackers are usually served with Cincinnati chili, and a mild hot sauce is frequently used as an optional topping.
When served on a Coney style hot dog, dubbed the “Cheese Coney”, the chili is also topped with grated cheddar cheese. The default coney also includes mustard and a small amount of onion.

 
Cincinnati chili seems to have originated with one or more immigrant restaurateurs from Macedonia who were trying to broaden their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff began serving the chili in 1922 at their hot dog stand, next to a burlesque theater called the Empress, after which their Empress chili parlor took its name. Tom Kiradjieff invented the style by modifying a traditional stew and serving it over hot dogs and spaghetti. The style has since been copied and modified by many other restaurant proprietors.
Empress was the main chili parlor in Cincinnati until 1949, when a former Empress employee and Greek immigrant, Nicholas Lambrinides, started another chili restaurant called Skyline Chili.[4] Gold Star Chili came along in 1965, started by the four Daoud brothers who were originally from Jordan.

 

 

 

March 26, 2014 at 5:17 PM | Posted in cheese, chili, Ronzoni Healthy Harvest Pasta, Skyline Chili, spaghetti, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 3 Bean Buffalo Chili Spaghetti w/ Shredded Sharp Cheddar and Oyster Crackers

 

3 Bean Buffalo Chili Spaghetti 006

 

 

 

I started fasting last night at 10:00 till my doctor’s appointment at 10:00 this morning, nothing but water. Had a check-up and they took blood work to check my sugar, cholesterol, and such. I’ll get the results in 4 days or so. Another chilly day out there, sunny but breezy and only a high of 32 degrees. Warmer starting tomorrow but a lot rain coming with it. For dinner tonight another comfort food classic, 3 Bean Buffalo Chili w/ Shredded Sharp Cheddar and Oyster Crackers!

 

 

 

 

 

 

 

I had some of the delicious 3 Bean Buffalo Chili leftover so I heated that up for my Chili topping. The Chili contains; Wild Idea Buffalo’s Ground Buffalo which is the best tasting Ground Buffalo that I’ve found, the 3 Beans I use are 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans (rinsed), and 1 Can (15 oz.) Great Northern Beans (rinsed). Then I mix in 1 White Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours. Then you have yourself some good, comfort food Chili!

 

 

 
For the Pasta I used Ronzoni Healthy Harvest Whole Wheat Spaghetti, my favorite Pasta. The best tasting Whole Wheat Pasta I’ve found, and tried a few of them. It’s 180 calories and 35 net carbs per serving. After boiling I served it up and topped it with the perfect topping, 3 Bean Buffalo Chili and Sargento Reduced Fat Shredded Sharp Cheddar Cheese! This was too good! Served with a side of Skyline Chili Oyster Crackers. This is what’s called a 4 Way around this area; Spaghetti, Chili, Beans,and Cheese. You can add Chopped Onions to make it a 5 Way. Anyway you choose to make it it’s Delicious! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

3-bean-buffalo-chili-001
Crock Pot 3 Bean Buffalo Chili

 

Ingredients:

2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
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 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*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.

 

 

 

 

 

Wild Idea Buffalo Ground Round 99 free
Wild Idea Buffalo Ground Round, 99% Lean

We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.

 

 

http://wildideabuffalo.com/

 

 

 

 

 

 

 

ronz (1)

Ronzoni Healthy Harvest Spaghetti

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.

 

Whole Grain Spaghetti

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

 

 

http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006502

 

 

 

 

 

 

 

 

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

March 12, 2014 at 5:20 PM | Posted in cheese, Skyline Chili, spaghetti | 2 Comments
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Today’s Menu; Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

 

 
74 degrees and sunny yesterday and 30 degrees with blowing snow and a possible 1″-2″ of snow by later tonight! This weather is really getting old. Not feeling much better today, Sinus Infection. Keeping it short so I can lay back down and rest. Wanted something easy to prepare so for dinner its Skyline Chili and Spaghetti – 3 Way w/ Oyster Crackers.

 

 

Skyline Chili Spaghetti 005
I used my favorite, the Skyline 3 Way – Chili, Spaghetti. They sell it packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those still watching calories and carbs. It comes with Spaghetti topped with Skyline Chili. I added a few dashes of Frank’s Red Hot Sauce and Cheese to make it a 3 Way and used Sargento Reduced Fat Shredded Sharp Cheese. The Chili Spaghetti is 270 calories and 20 net carbs. I also had a side of Skyline Oyster Crackers. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 
SKYLINE CHILI & SPAGHETTI 10 Ounce Microwavable PackageSkyline Chili Spaghetti

It’s a great new way to enjoy your Cincinnati favorite, Skyline Chili!
* Microwavable in 90 seconds!
* No refrigeration required. Store it on your shelf or in your desk!
* Totally portable, Just heat and eat!

Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup

March 1, 2014 at 6:22 PM | Posted in Butterball Smoked Turkey Sausage, carrots, cheese, soup | Leave a comment
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Today’s Menu: Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup

 

 

Spicy Asian Carrot Soup 001

Cloudy all day but no snow or rain, about 38 degrees out. A big thank you to one of my neighbors for finding Driveway Salt! It’s really hard to come by, even Highway Maintainance Departments are finding it hard to come by. And we’ll need it the way it sounds with heavy snow coming in Sunday and Monday. Hope they miss this forecast! For dinner something new, I prepared Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup.

 

 

 

Spicy Asian Carrot Soup 004
To make the Hardwood Smoked Turkey Sausage Sandwich, I used Butterball Hardwood Smoked Turkey Sausage. I took one of the Sausages and cut it up into 3 equal pieces. Then I split those pieces in half, slicing them in the middle length wise. Using a medium size skillet, I sprayed it with Pam cooking Spray, added a tablespoon of Extra Virgin Olive Oil, and heated it on medium. When the skillet was heated up I added the Turkey Sausageskin down. I cooked it until the skin casing started to brown and then flipped it over and continued cooking for another 4 minutes. When browned and heated through I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. On the bottom bun I laid a slice of Murray’s Dutch Gouda Cheese. Then the split Sausage and topped it all with Kraft Reduced Fat Mayo w/ Olive Oil. One delicious Sandwich!

 

 

 

Spicy Asian Carrot Soup 002
Then to go with the Sandwich I made a pot of Spicy Asian Carrot Soup. First time I prepared this, and it won’t be the last! It turned out to be one thick and rich Soup. I had come across it in a Pillsbury Magazine and it looked and sounded like a winner. Among other ingredients it has Carrots, Yellow Onions, 1/2 and 1/2, Garlic, Ginger, Honey and Soy Sauce. Sound Good? You mix all but 2 of the ingredients in a Crock Pot and let them cook on low for 9 hours. When the Carrots and all the ingredients have heated and softened carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low-speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot. Ladle the soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro. And you have one decadent hot bowl of Spicy Asian Carrot Soup! Plus it’s only 100 calories and 11 net carbs per serving. The full recipe along with its web link is at the bottom of the post. I really enjoyed this dinner. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

 

Spicy Asian Carrot Soup

Looking for spicy Asian side dish? Then check out this slow-cooked carrot soup that’s sprinkled with cilantro.
Ingredients:

4 – cups sliced carrots (3/4 to 1 inch thick; about 6 large)
1 – medium yellow onion, chopped (1/2 cup)
3 – cloves garlic, cut in half
1 – piece (1 inch) ginger root, peeled, sliced
2 – tablespoons rice vinegar
2 – tablespoons soy sauce
2 – teaspoons honey
1/4 – to 1/2 teaspoon crushed red pepper flakes
1/2 – teaspoon salt
1/4 – teaspoon pepper
1 – carton (32 oz) vegetable broth
1 – cup half-and-half
Chopped fresh cilantro leaves

Directions:

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place all ingredients except half-and-half and cilantro; stir well.
2 Cover; cook on Low heat setting 8 to 9 hours or until carrots are very tender.
3 Carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot.
4 Ladle soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro.
Nutrition Information
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving Calories 100 ( Calories from Fat 35), % Daily Value Total Fat 4g 4% (Saturated Fat 2 1/2g,2 1/2% Trans Fat 0g0% ), Cholesterol 15mg 15%; Sodium 1000 mg 1000%; Total Carbohydrate 13g 13% (Dietary Fiber 2g 2% Sugars 8g 8% ), Protein 2g 2% ; % Daily Value*: Vitamin A 210%; Vitamin C4 %; Calcium 6%; Iron 2%;
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.

 

http://www.pillsbury.com/recipes/spicy-asian-carrot-soup/62c064c4-9069-40e1-b39b-2ee149506a19

Jennie – O Turkey Breast Tenderloin Fajitas

February 19, 2014 at 6:21 PM | Posted in cheese, Jennie-O Turkey Products, Ortega, tortilllas | Leave a comment
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Today’s Menu: Jennie – O Turkey Breast Tenderloin Fajitas

 

 

 

Turkey Fajitas 005
Windy all day but it was sunny and a high of 50 degrees! The sun and temps melted a lot of our snow today but still a lot left. They say 60 degrees tomorrow but heavy rain and strong winds coming in with it. Went to Meijer and picked up a few items then stopped by the bank and filled the car up with gas. Got home in time to watch Team U.S.A. Hockey Team win another one, going to the Medal Round! For dinner tonight another new one,Jennie – O Turkey Breast Tenderloin Fajitas.

 

 

 
It was Fajitas tonight using Jennie – O Extra Lean Boneless Turkey Breast Tenderloins, Ortega Fajita Skillet Sauce, Delallo Tri-Color Sweet Peppers, fresh grated Dutch Gouda Cheese, Green Giant Summer Crisp Sweet Yellow and White Kernel Corn, and Ole Fajita Flour Tortillas. I had all the ingredients except for the Jennie O Turkey which I picked up at Meijer.

 

 

 

As usual if I’m using Turkey it’s Jennie – O Turkey. To get started I heated some Canola Oil in a medium size skillet over medium high heat and adding my thin-sliced Turkey Tenderloins. I seasoned them with Sea Salt and a teaspoon of Roasted Ground Cumin. I cooked them until they were well-done, 165 degrees as measured by my meat thermometer. Came out a beautiful and moist golden brown and ready for the rest of the ingredients.

 

 

 

Turkey Fajitas 002
Removed the Turkey from the skillet and added the sliced Sweet Peppers and Sweet Corn Kernels, stirring often until both were tender. Then returned the Turkey to the skillet along with the packet of Ortega Fajita Skillet Sauce. Continued cooking for about 8 minutes until everything was heated through. Served the mix on a Ole Fajita Flour Tortilla, that I heated up in the microwave. Topped everything with some fresh grated Dutch Gouda and sliced Black Olives. What a meal! Love the Jennie – O Extra Lean Boneless Turkey Breast Tenderloins, always a winner! Also had a tablespoon of Daisy Reduced Fat Sour Cream on the side. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

 
Jennie -O Extra Lean Boneless Turkey Breast TenderloinsJennie O Extra Lean Boneless Turkey Breast Tenderloins

Extra Lean Boneless Turkey Breast Tenderloins
The versatile, 99 percent fat-free turkey breast tenderloins can be used in quick meals or more refined dishes with equal success.
Product Features:
99% fat-free
Gluten Free
The Biggest Loser® product
20-oz package (1.25 lbs)

Cooking Instructions:
STOVETOP METHOD:
Sray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil.
Preheat skillet over medium-high heat.
Place tenderloins in hot skillet.
Brown on both sides.
Add 1/3 cup liquid.
Reduce heat to medium-low.
Cook, covered, 35 to 40 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 10 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 50 mg Iron 4%
Sodium 75 mg Calcium 0%

 

- See more at: http://www.jennieo.com/products/90-Extra-Lean-Boneless-Turkey-Breast-Tenderloins#sthash.Nq92kFkI.dpuf

 

 

 

 

Ortega Fajita Skillet Sauce

Ortega Fajita Skillet Sauce
New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Cilantro & Green Chile!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7oz stand up pouches.

 

http://www.ortega.com/products/ortega-fajita-skillet-sauce_90188

BIG CHEESE FESTIVAL!

February 6, 2014 at 9:32 AM | Posted in cheese | 5 Comments
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Just another reminder for all the Cheese Lovers out there!

 

Experience the World of Cheese at the first ever Jungle Jim’s Big Cheese Festival!Big Cheese Fest
On February 8th, join us at the Oscar Event Center for an unparallelled selection of cheeses and more! No passport required as you travel to different regions and sample some of the finest cheeses we have to offer. In addition to a wide array of cheeses, there will also be meats, olives and other appetizers, as well as a fantastic range of beer and wine to complement it all. So come on out and join us for a fun event dedicated to cheese!

 
http://www.junglejims.com/bigcheesefest/

BIG CHEESE FESTIVAL!

February 1, 2014 at 10:31 AM | Posted in cheese, Festivals | 2 Comments
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Just a heads up to all the Cheese Lovers out there, next weekend it’s the BIG CHEESE FESTIVAL!

 

Big Cheese Fest
Experience the World of Cheese at the first ever Jungle Jim’s Big Cheese Festival!
On February 8th, join us at the Oscar Event Center for an unparallelled selection of cheeses and more! No passport required as you travel to different regions and sample some of the finest cheeses we have to offer. In addition to a wide array of cheeses, there will also be meats, olives and other appetizers, as well as a fantastic range of beer and wine to complement it all. So come on out and join us for a fun event dedicated to cheese!

 
http://www.junglejims.com/bigcheesefest/

Baked Ham and Muenster Cheese sandwich w/ Chunky Soup – Baked Potato with Cheddar & Bacon Bits

January 31, 2014 at 6:27 PM | Posted in cheese, Ham, soup | Leave a comment
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Today’s Menu: Baked Ham and Muenster Cheese sandwich w/ Chunky Soup – Baked Potato with Cheddar & Bacon Bits

 

 

 

Baked Ham and Muenster Pot Soup 005
Break out the shorts and sunscreen it was in the 40’s today! Went and got the car washed which was covered with dirt and salt. From there I went to the post office and Walmart to pick up a few things. It was one of those days, trying to figure out what to have for dinner. Nothing really sounded good so when it’s one of those days you always go with Chili or Soup. I went with Soup, I prepared a Baked Ham and Muenster Cheese sandwich w/ Chunky Soup – Baked Potato with Cheddar & Bacon Bits.

 

 
To make the Sandwich I used Kroger Private Selection Off the Bone Smokehouse Sliced Ham, Murray’s Muenster Cheese (Sliced thin), and Meijer Bakery Wheat Mini Sub Buns. To prepare, started by spreading some Kraft Reduced Fat Mayo w/ Olive Oil on the inside bottoms of the Sub Buns, then layered my Ham, and then the Cheese. Heated up the oven on 375 degrees and put the Sub in a small baking pan and heated until warmed throughout the Sandwich and Cheese started to melt. Makes one delicious Ham and Cheese Sub!

 

 

 

Baked Ham and Muenster Pot Soup 001

 For my Soup I used Campbell’s Chunky Soup Baked Potato with Cheddar & Bacon Bits. I love a thick Soup, the thicker the better! And this one hits the mark, thick and loaded with Chunky Potatoes. For dessert later tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 
Campbell’s Chunky Soup – Baked Potato with Cheddar & Bacon BitsCampbells Chunky Baked Potato

Campbell’s Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbells Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbells canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.

Campbell’s Cheddar & Bacon Bits Chunky:
* Soup that eats like a meal

Ingredients

Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.

Directions

Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.
Nutrition Facts*
Amount Per Serving (serving size) = 1 cup
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 23g
Dietary Fiber 4g
Sugars 3g
Protein 4g

% Daily Values**
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 6%
http://www.campbellsoup.com/Products/Chunky/All/244

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