Tags: Bread, Cheese, cook, Flax, Home, Olive oil, Pita, Pizza
Went out and got the morning paper about 6:45 this morning and it was 50 degrees! 50 degrees in late July, odd weather this year. It was another gorgeous day out also, about 78 and sunny. For dinner wanted a hot but light meal so I prepared a Baked Pita Bread Pepperoni and Sausage Pizza.
I used my new favorite Pita Bread, Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread. I’ve been using this for the last couple of weeks and love it. Stays very fresh, good tasting and it’s only 50 calories and 7 carbs (4 Net Carbs) per serving.
For my toppings I tried to use all items that were Turkey, Low Fat, and Reduced Fat. I used Hormel Turkey Pepperoni (70 Calories and 0 Carbs), Jennie – O Lean Ground Turkey (160 Calories and 0 Carbs), Ragu Pizza Sauce (40 Calories and 5 Carbs), Sliced Black Olives (30 Calories and 1 Carb), and Kraft 2% Mozzarella (70 Calories and 1 Carb). I also had about 3 slices of Mushrooms on there also. I spread 1 brush of Extra Virgin Olive Oil on top of the Pita Bread and then layered my toppings. I then baked it on a cookie sheet at 400 degrees for about 10 minutes, until the Cheese was melted and the toppings were heated. The Pita Bread makes one fine Pizza! The Bread browned and crisped up just right and everything was so low in calories and carbs I could have a couple of them if I wanted. Pita Bread Pizzas, gotta love them! For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.
Flax Variety Pack Now enjoy some of Joseph’s most popular products together in one package! The Flax Variety Pack allows you to enjoy three packages of our Flax Pita Bread, Mini Flax Pita Bread, and Flax Lavash.
Serving Size 1 pita (28.3g)
Amount Per Serving
Calories from Fat 10 Calories 50
Tags: Corn, Dietary fiber, Flour, Food, Kroger, Mexican cuisine, Olive oil, Tortilla
At Kroger early this morning I came across a new Tortilla, Ole Mexican Foods Low Carb Tortilla Wraps. When I seen those I had an idea right away for my lunch, 3 Bean Buffalo Chili and Cheese Tortilla! I used the Low Carb Tortlla, 3 Bean Buffalo Chili, and Kraft 2% Shredded Sharp Cheddar. Delicious and Light Lunch!
Whole wheat flour, Enriched bleached flour (Wheat flour, Malted barley flour, Niacin, Reduced iron, Thiamine mononitrate, Riboflavin and Folic acid), Water, Cellulose fiber, Wheat gluten, Extra virgin olive oil; Contains 2% or less of the following: Xantham gum, Guar gum, Salt, Mono and diglycerides, Baking powder (Sodium acid pyrophosphate, Monocalcium phosphate, Baking soda), Calcium propionate, Sorbic acid (Mold inhibitor), Fumaric acid, Carboxymethyl cellulose, Sugar, Dough relaxer (Sodium metabisulfite, Corn starch, Microcrystalline cellulose, Dicalcium phosphate), Enzymes.
Ole Mexican Foods Extreme Wellness – High Fiber, Low Carb Tortillas Wraps
Calories 90 Sodium 350 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 14 g
Polyunsaturated 0 g Dietary Fiber 9 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 5 g
Cholesterol 0 mg
Tags: Baking and Confections, Cheese, cook, Crackers, Food, Home, Skyline, Skyline Chili
Today’s Menu; Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers
Another one of those days where I didn’t want a big meal but I wanted hot and hearty meal that didn’t take much effort to prepare. So I went with my favorite microwave meal, Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers! 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. You add the Cheese to make it a 3 Way. I used Kraft 2% Shredded Sharp Cheese and also had a side of Skyline Oyster Crackers. Overall it was just over 400 calories and 33 carbs. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn while watching the Survivor Finale tonight.
Tags: Ball Park Hot Dogs, Bison, Cheddar cheese, Cincinnati chili, Cooking, Dinner, Food, Frank, Frank's RedHot, Hot dog, Oyster cracker, Red Hot Sauce, Skyline Chili
Today’s Menu: Cincinnati Style Chili & Cheese Coneys w/ Oyster Crackers
Good news about my Dad, he should be released from rehab next Friday, barring any setbacks. So good news there! A lot less wear on all of us especially Mom as she’s up there every day.
On to dinner. Tonight was Cincinnati Style Chili & Cheese Coneys w/ Oyster Crackers! We all always enjoy Coneys! If you take a look at pictures you’ll see a different Hot Dog, I tried a couple of the Buffalo Hot Dogs that was delivered yesterday from Buffalo Gal. More on those later. The ingredients I need tonight are: Ball Park Smoked White Turkey Franks, Skyline Chili, Kraft 2% Shredded Sharp Cheddar, French’s Yellow Mustard, Frank’s Red Hot Sauce (Optional), Chopped Onions (Optional), and Healthy Life Whole Grain Hot Dog Buns. These are the ingredients that make some excellent Cheese & Chili Coneys! A lot of people add Chopped Onions but I’ve never been a fan of that. I do like adding Hot Sauce to the Dog though, I use Frank’s Red Hot Sauce.
Yesterday my Buffalo Gal order was delivered so I prepared a couple of the Buffalo Hot Dogs so we could sample them also. I liked them, their very lean as all bison meat is.The taste reminded me more a Brat or Mett than a Hot Dog. I’m saving them for lunch tomorrow. Very quickly just to tell you how to assemble this masterpiece of the Cheese & Chili Coney World it’s: Spread the Hot Dog Bun, Lay your Hot Dog in the Bun, top with Yellow Mustard, add the Chili, top it with Red Hot Sauce (Optional), add the Chopped Onions (Optional), top everything with Kraft 2% Shredded Sharp Cheddar Cheese, you’re ready to eat! For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Tags: Cooking, Diabetes mellitus, I Can't Believe It's Not Butter!, Olive oil, Sea salt
Today’s Menu: Grilled Ham and Cheese Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup
Another one of those day’s where I planned on a bigger meal but was running late helping my Mom out, still has a bad case of the flu. Thankfully I have a full freezer and pantry where I can make last minute dinners.
I went with a Grilled Ham and Cheese Sandwich w/ Chunky Baked Potato & Bacon Bits Soup. Always a hearty, quick and easy dinner! I used Oscar Mayer Carver Board Ham, Sargento Ultra Thin Colby – Jack Cheese, Litehouse Lite Thousand Island Dressing, and Healthy Life Whole Grain Bread to make my sandwich with. Thousand Island Dressing is a great way to liven up any sandwich, especially when you can find a great tasting Lite or Reduced Fat one. The Litehouse Lite is only 70 calories and 4 carbs per serving. To make the sandwich I butter both pieces of the bread with I Can’t Belive It’s Not Butter and then on the unbuttered sides I spread the Thousand Island Dressing, then layer the Ham, and then the Cheese. I heated a small frying pan spraying it with Pam Spray and melting about a 1/2 pat of I Can’t.. butter in the pan. When the butter stops bubbling I add my sandwich. I grill it on both sides until they are golden brown and the cheese is just starting to melt. A Grilled Cheese is good anytime of the day but one with added Ham and the Thousand Island Dressing makes it special!
Along with the sandwich I had a bowl of Campbell’s Chunky Baked Potato with Cheddar and Bacon Bits Soup, 200 calories and 24 carbs per serving. One of Campbell’s Better Soups. Very good tasty, thick and hearty Soup. I topped with a some Kraft 2% Shredded Sharp Cheddar Cheese. A warm and hearty last minute meal! For dessert later a Jello Sugarless Dark Cherry Jello.
Baked Potato with Cheddar & Bacon Bits Soup
Hearty chunks of Baked potato, rich cheddar cheese and savory bacon bits.
Amount Per Serving (serving size) = 1 cup (240 mL)
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Total Carb. 24g
Dietary Fiber 4g
Tags: Cheese, Chili, College Football, Dinner, Kraft, Nachos
It’s another rainy, cold, blustery day outside. A perfect day to lay back and watch College Football and to make some Chili and Cheese Nachos. I used Tostito’s Whole Grain Scoops for the chips, 2 can Campbells Firehouse Chili w/ Beans, 1 small can of Sliced Black Olives, sliced Jalapenos, and Kraft 2% Pizza Cheese. Just layer in a baking dish and bake at 400 degrees until the chips are warmed and cheese is melted. I think the Campbell’s Firehouse Chili makes the Nachos. It’s a seasoned just right, thick and just enough heat to make it perfect! For dessert later I picked up some great looking Apples and Bananas so it will be a light dessert!
Stove: do not add water. heat, stirring occasionally. Microwave: do not add water. heat, covered, in medium microwaveable bowl or 2 individual microwaveable bowls on high 2 1/2 to 3 minutes. careful, leave in microwave 1 minute, then stir.
Also available as a microwavable bowl
Amount Per Serving (serving size) = 1 cup (240 mL)
Fat Calories 50
Total Fat 6g
Sat. Fat 3g
Trans Fat 0g
Total Carb. 25g
Dietary Fiber 7g
% Daily Values**
Vitamin A 10%
Vitamin C 2%
* The nutrition information contained in this list of Nutrition Facts is based on our current data. However, because the data may change from time to time, this information may not always be identical to the nutritional label information of products on shelf.
** % Daily Values (DV) are based on a 2,000 calorie diet.
Tags: Canned tomato, Cooking, Dinner, Lettuce, Old El Paso, Olive, Sea salt, Taco, Taco Bell, Turkey
I’ll start off by saying our prayers and thoughts go out to all those affected by the incoming hurricane, may you all be safe! I Had these about a week ago and couldn’t wait any longer to have them again, Turkey Tacos! I used Honeysuckle White Ground Turkey (93/7). I seasoned it a bit with Cilantro, Sea Salt, and Smoked Ground Cumin and I used Old El Paso Taco Seasoning.
For the Taco fillers I prepared a good variety to please everyone. I prepared a can of Del Monte Whole Kernal Corn, a can of Bush’s Reduced Sodium Black Beans, sliced Black Olives, diced Tomato‘s, shredded Lettuce, Deli Style Sliced Tamed Jalapeno’s, 2 types of Cheese Kraft 2% Shredded Sharp Cheese and fresh grated Dutch Gouda, and two types of Taco Sauce- Old El Paso Medium Taco Sauce and Taco Bell Bold and Creamy Chipotle Sauce. So we had plenty of choices of toppings for some great tasting Tacos! To assemble my Taco I first layered the bottom with shredded Lettuce, the Lettuce helps soak up any moisture so the bottom of your Taco doesn’t get soggy. After the Lettuce I layered in my ground Turkey, then Black Olives, Corn, Black Beans, Taco Bell Bold & Creamy Chipotle Sauce and all of it topped with shredded Dutch Gouda Cheese! Ohhh tooo GOOD!
For dessert later a Jello Sugar free Chocolate Pudding topped with some Cool Whip Free.
Tags: Ball Park, Chili powder, Cincinnati Bengals, cook, Egg Beaters, Frank, Garlic, Jalapeño, Turkey
Today’s Menu: Chili Dogs and Jalapeno Bottle Caps
It’s Sunday and a full day of football and a big Sunday night Football game for the hometown Cincinnati Bengals! So what better than to fix a tailgate meal for dinner. i used to tailgate before all the Bengal games years ago but being in a wheelchair takes a little fun out of it so I catch all the games at home sweet home. But I can still fix some of the foods we used to prepare for the tailgate parties. For dinner I prepared Chili Dogs and Jalapeno Bottle Caps.
For the Chili Dogs I used Ball Park Smoked White Turkey Franks. These are my favorite Turkey Dogs. Low cal, low carb, and great tasting! I left the item description at the end of the post. I served it on a Healthy Life Whole Grain Bun and topped it with a splash of French’s Yellow Mustard, Hormel Turkey Chili with Beans, and Kraft 2% Shredded Sharp Cheese. Ahh these are just too good!
I also prepared a batch of Jalapeno Bottle Caps. If you’re looking for a unique delicious appetizer look no further! These are addicting once you start eating them. I’ve left the full recipe at the end of the post. Just to tell you a bit about them, you slice your Jalapenos into slices about the size of bottle caps and dip them in a beer batter and deep fry until browned. You do have to cut the seeds out of Jalapenos though. They come out flat – out delicious! A little heat but they actually come out with almost a sweet taste. You serve with a side of Bleu Cheese dressing, I used Litehouse Lite Bleu Cheese Dressing and Dip ( 80 calories and 3 carbs). Your going to love these! For dessert later a Blue Bunny Frozen Chocolate/Vanilla Swirl Yogurt Bar.
Ball Park BUN SIZE SMOKED WHITE TURKEY FRANKS
Pack your bun with a 100% fat-free frank made with white turkey meat.
Dial up the lean while you dial in the flavor. Ball Park Turkey Franks are so packed full of classic Ball Park satisfaction, don’t be surprised if he thinks he’s eating an original Ball Park.
What do you do when your guy wants to cut the fat, but keep the flavor? That’s where these Ball Park possibilities come in. Each one is leaner than our regular meat or beef franks, so you can find the one that’s just right.
Nutrition Facts Amount/Serving % Daily Value *
Serving Size 1 frank (50g)
Servings Per Container 8
Calories from Fat 0
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 10g 3%
Sodium 490mg 20%
Potassium 380mg 11%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
1 1/2 Cups All – Purpose Flour
1 Pinch Sea Salt
1/2 Teaspoon Ground Black pepper
1 Teaspoon Chili Powder
1 Teaspoon Garlic Powder
1 Teaspoon Paprika
1/2 Cup Egg Beaters or 2 Eggs
1 Cup Beer
Any Oil that can take high heat for frying
2 Cups Sliced Jalapeno Peppers
1) Mix the dry ingredients, add the Egg Beaters, mix well then add the Beer, stir to well mix.
2) Put oil in pan, dip the Jalapeno slices into the batter, and fry until golden.
3) Drain on paprt towel lined plate. Serve with Bleu Cheese Dreesing or Dip.
Tags: Chili pepper, Chili powder, cook, Egg Beaters, McCormick, Phaseolus vulgaris, Tomato paste, Turkey
I had used my last 3 Bean Turkey Chili so it was time to make a new batch! I always make plenty so I can freeze several servings of it. So for dinner it was comfort food Heaven, 3 Bean Turkey Chili and Cornbread. I love this Chili! 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 Smoked Dutch Gouda and about 3 shakes of Frank’s Red Hot Sauce.
I also baked a small cast iron skillet of Cornbread. Cornbread and Chili are the perfect couple. I used Martha White Corn Meal Mix. It’s easy to fix, the instructions are on the bag. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
3 Bean Turkey Chili
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 Smoked 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.
Tags: Cheese, cook, Cottage Cheese, Italy, Milk, Mozzarella, PH, Ricotta
Ricotta (Italian pronunciation: [riˈkɔtta]) is an Italian dairy product made from sheep (or cow, goat, or buffalo) milk whey left over
from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein. Rather, it is made by coagulating other milk proteins, notably albumin and globulin, left over in the whey that separates from the milk during the production of cheese. In fact, ricotta is safely eaten by individuals with casein intolerance.
Ricotta (literally meaning “recooked”) uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.
Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. Ricotta comes in other forms as well, see variants below.
Whey contains little protein. This means ricotta production is a low-yield process, considering the amount of whey required to produce it. The whey is heated, sometimes with additional acid like vinegar or lemon juice, to catalyze the coagulation through heat of albumin and globulin in the whey. The whey is heated to a near-boiling temperature, much hotter than during the production of the original cheese, of which the whey is a remnant. This use for the whey has ancient origins and is referred to by Cato the Elder.
Like mascarpone in northern-Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. There are also kinds of cookies that include ricotta as an ingredient.
Ricotta can be beaten smooth and mixed with condiments, such as sugar, cinnamon, orange flower water and occasionally chocolate shavings, and served as a dessert. This basic combination (often with additions such as citrus and pistachios) also features prominently as the filling of the crunchy tubular shell of the Sicilian cannoli, and layered with slices of cake in Palermo’s cassata.
Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Naples’ pastiera, one of Italy’s many “Easter pies”.
Ricotta is also commonly used in savory dishes, including pasta, calzone, pizza, manicotti, lasagne, and ravioli.
It also makes a suitable substitute for mayonnaise in traditional egg or tuna salad and as a sauce thickener.
It is often used as a substitute for paneer in the Indian dessert known as Ras Malai. However, paneer is mostly casein protein, similar to Cottage Cheese, while Ricotta is made of all whey protein. Studies have “demonstrated that supplementation with whey protein improves blood pressure and vascular function in overweight and obese individuals” . This suggests that Ras Malai made from Ricotta may be a healthier alternative in some cases.
While Italian ricotta is typically made from the whey of sheep, cow, goat, or water buffalo milk, the American product is almost always made of cow’s milk whey. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is blander, slightly salty, and moister.
In addition to its fresh, soft form, ricotta is also sold in three preparations which ensure a longer shelf life: salted, baked and smoked. The pressed, salted, dried, and aged variety of the cheese is known as ricotta salata, is milky-white and firm, and used for grating or shaving. Ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.
Ricotta infornata is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno.
Ricotta affumicata is similar to ricotta infornata. It is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood, although, in Friuli, beech wood is used, with the addition of juniper and herbs.
Ricotta scanta is produced by the process of letting the ricotta go sour in a controlled manner, for about a week, then stirring it every 2–3 days, salting occasionally and allowing the liquid to flow away. After about 100 days, the ricotta has the consistency of cream cheese, with a distinct, pungent, piquant aroma, much like blue cheese but much richer. Ricotta scanta, also called ricotta forte, tastes as it smells, extremely aromatic and piquant, with a definite bitter note. Tasted with the tip of the tongue, it has a “hot” sensation.
Italian Sausage Lasagna
12 lasagna noodles, uncooked
2 tablespoons extra virgin olive oil
1 (16 ounce) Jennie – O Sweet Italian Turkey Sausages
Jennie – O Breakfast Lean Ground Turkey Sausage
2 cloves garlic, chopped
1 (24 ounce) jar marinara sauce
4 cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 cups shredded Kraft 2% Mozzarella Cheese
1 teaspoon dried oregano
1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
2. In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through.
3. Add marinara sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, 1/4 cup of the parmesan cheese; set aside.
4. Coat a 9×13 baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
5. Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining 1/4 cup of parmesan cheese. Sprinkle with oregano.
6. Preheat oven to 350 degrees F and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.