pasta | My Meals are on Wheels

Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti

June 13, 2013 at 5:11 PM | Posted in Aunt Millie's, chicken, pasta | 3 Comments
Tags: Canola, Chicken, cook, Home, Olive oil, Parmigiano-Reggiano, Saturated fat, Sea salt, Trans fat

Today’s Menu: Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti

We avoided the real bad weather as it stayed North of us. Did get some wind and rain at daybreak but nothing bad. Cooled down into the 70′s but still have that humidity, Ugh! For dinner I went with bit of an Italian flair, Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti and Whole Grain Bread.

I used the Perdue Perfect Portions Italian Style Chicken Breasts again. I really like using these Chicken Breasts, they come frozen and individually wrapped. You can grill them, bake them, or fry them which is what I did this time. I pan fried the Breast in light Canola Oil about a total of 10 minutes all together, turning them once. Fried up perfectly and well seasoned with the hint of Italian Seasoning.

I served the Chicken with a side of Buitoni Wild Mushroom Agnolotti. In case you were wondering Agnolotti is a kind of ravioli. These are filled with fresh portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. To prepare just add the pasta to 4 quarts boiling water; added 1 tbsp of extra virgin olive oil and stirred frequently to prevent it from sticking; reduced the heat to boil gently 4-6 minutes. Seasoned it with just a bit of Sea Salt and topped it with some freshly grated Dutch Gouda Cheese. With the added Chicken it made a perfect meal! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

Perdue Perfect Portions Italian Style Chicken Breasts

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Directions

Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g

Buitoni Wild Mushroom Agnolotti

Generously filled with fresh Portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. Since 1827. All natural. Good food, good life. Good to Know: Buitoni Pasta is made with simple, all natural ingredients with no preservatives.

Ingredients
Durum Wheat Flour (Semolina, Durum Flour), Portabello Mushrooms, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzyme), Cream, Eggs, Crimini Mushrooms, Skim Milk, Water, Bread Crumbs (Wheat Flour, Dextrose, Yeast, Salt), Light Cream (Cream, Milk), 2% or Less of Onions, Salt, Garlic, Sugar, Grana Padano Cheese (Skimmed Cow’s Milk, Cheese Cultures, Rennet, Egg White), Wheat Flour, Mushroom Base (Rehydrated Mushrooms, Salt, Sugar, Natural Flavor, Butter [Sweet Cream, Salt], Potato Starch), Sweet Madeira Wine Reduction, Butter (Cream, Salt), Carrageenan, Canola Oil, Spices, Brown Sugar, Soy Lecithin.
Directions
Must be kept refrigerated. May be frozen. Cook thoroughly. For food safety and quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F. Cut open package. Add pasta to 4 quarts boiling water; add 1 tbsp olive oil and stir frequently to prevent sticking; reduce heat to boil gently 4-6 minutes or until tender; (if frozen, do not thaw. Cook as above) drain. Avoid boiling vigorously; serve with your favorite Buitoni Refrigerated Sauce or toss lightly with oil and enjoy. Use or freeze by date on front of package. Product may be frozen for up to one month.
Nutrition Facts
Serving Size: 1 cup
Servings Per Container: 2.5

Calories 280
Calories from Fat 90
Amount Per Serving and/or % Daily Value*
Total Fat 10 g (15%)
Saturated Fat 5 g (27%)
Trans Fat 0 g
Cholesterol 60 mg (19%)
Sodium 670 mg (28%)
Total Carbohydrate 34 g (11%)
Dietary Fiber 3 g (10%)
Sugars 3 g
Protein 13 g

http://www.buitoni.com/

Baked Scallops and Pop Corn Shrimp w/ Whole Wheat Thin Spaghetti

June 8, 2013 at 5:12 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, scallops, seafood, shrimp | 2 Comments
Tags: Argopecten irradians, Bay Scallops, Bread Crumbs, cook, Home, Jello Sugar Free Double Chocolate Pudding, Parmigiano-Reggiano, Shrimp

Today’s Menu: Baked Scallops and pop Corn Shrimp w/ Whole Wheat Thin Spaghetti

It was just one of those blah days today. Nothing going on and not a thing to do, very bored. For dinner it was Seafood night! I had some Bay Scallops in the freezer that I let thaw overnight in the fridge. With them I had a small box of Pop Corn Shrimp along with some Thin Spaghetti.

Tried a new recipe for the Bay Scallops, I found it on the All Recipes web site (Baked Scallops). Besides my Scallops I needed 4 tablespoons butter (melted), 1/2 cup seasoned dry bread crumbs, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon dried parsley, 3 cloves garlic (minced), and 1/4 cup grated Parmesan cheese. To prepare it I preheated the oven to 400 degrees F. Poured the melted butter into a 2 quart oval casserole dish. Distributing the butter and scallops evenly inside the dish. I combined the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkled the mixture over the scallops. Then baked at 400 degrees for about 20 minutes, until the Scallops were firm. They came out delicious! The butter and spices provided a great taste and the bread crumbs gave it a nice crunch. A keeper recipe!

To go with my Baked Scallops I also baked some Sea Pak Pop Corn Shrimp. One of my favorite boxed Shrimp. They come frozen and all you have to do is bake them for 10 minutes at 450 degrees. I only had about a half serving, to cut back the calories and carbs since they are breaded. I also prepared some Ronzoni Healthy Harvest Whole Wheat Thin Spaghetti. I also had some Del Monte Seafood Dip on the side for the Scallops and Shrimp. For dessert later a Jello Sugar Free Double Chocolate Pudding.

Baked Scallops
“Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.”
INGREDIENTS:
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and
drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Nutrition
Information
Servings Per Recipe: 4
Calories: 363
Amount Per Serving
Total Fat: 19g
Cholesterol: 88mg
Sodium: 565mg
Amount Per Serving
Total Carbs: 15.6g
Dietary Fiber: 0.9g
Protein: 31.3g
http://allrecipes.com/Recipe/Baked-Scallops/Detail.aspx?nextItemId=18234&position=0&prop24=RD_RecipeArrow_Left

Ronzoni Healthy Harvest Whole Grain Thin Spaghetti

Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: About 6

Amount Per Serving

Calories 180 Calories from Fat 15

% Daily Value*

Total Fat 1.5g 2%

Saturated Fat 0 0%

Trans Fat 0

Polyunsaturated Fat 1g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 39g 13%

Dietary Fiber 5g 20%

Sugars 2g

Protein 9g

http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006503

Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms,…

May 27, 2013 at 5:21 PM | Posted in baking, chicken, mushrooms, pasta | 1 Comment
Tags: Bread Crumbs, Chicken, Dijon, Kroger, Mustard, Parmigiano-Reggiano, Saturated fat, Sheet pan

Today’s Menu: Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, Boiled Mini Carrots, and Whole Grain Bread.

A very peaceful and beautiful Memorial Day out today. Stopped by Kroger, then got the car washed, and rambled around down by the lake on the 4 wheeler. For dinner I prepared Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, Boiled Mini Carrots, and Whole Grain Bread.

I found the Baked Buttermilk Mustard Chicken Thighs on-line at http://www.food.com/. This is the second time I’ve prepared this dish and it’s already one of my favorite Chicken Recipes! To prepare the breading and marinade for the Chicken I’ll need; 1/4 cup dry breadcrumbs, 2 tablespoons grated parmesan cheese, 1 teaspoon dried minced onion flakes (optional), 1/2 cup buttermilk, 2 tablespoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried ground sage, and 6 chicken thighs, skinless and boneless. I first preheated the oven to 425 degrees F. I then combined the bread crumbs, Parmesan cheese; set aside. Combined the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage. Then coated the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; and discarded any used buttermilk or breadcrumbs that were left over. Placed the thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 – 30 minutes, turning the pieces over half though the baking time. We have another keeper recipe! The Chicken Thighs had just an incredible flavor from all the ingredients and Buttermilk along with a nice crunch to them from the Bread crumbs.

To go with the delicious Chick Thighs I prepared some Al Dente Egg Fettuccine Noodles, Sauteed Baby Bella Mushrooms, Boiled Mini Carrots and Helthy Life Whole Grain Bread. To serve it I added the Mushrooms to the Pasta and served the Chicken Thighs on top of a bed of Pasta. For dessert later a Jello Sugar Free Double Chocolate Pudding.

Baked Buttermilk Mustard Chicken Thighs

Prep Time: 20 minsTotal Time: 44 minsServings: 4
Ingredients
1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

Directions
Preheat oven to 425 degrees F.
Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
Divide mixture into two portions and set one portion aside.
Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.
Calories 265.6 Calories from Fat 14454%Total Fat 16.0 g24%Saturated Fat 4.7 g23%Cholesterol 82.3 mg27%Sodium 567.4 mg23%Total Carbohydrate 10.1 g

http://www.food.com/recipe/baked-buttermilk-mustard-chicken-thighs-32422

Healthy Pasta Recipes for People with Diabetes

May 18, 2013 at 8:41 AM | Posted in diabetes, Diabetic Living On Line, pasta, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: cook, Dinner, Food, Home, Pasta, Pasta Recipe, Recipe, Turkey

The weekly Diabetic Living On Line article is all about Healthy Pasta Recipes for People with Diabetes, Check’em out! I left the link at the bottom of the post.

Healthy Pasta Recipes for People with Diabetes
Yes, people with diabetes can eat pasta! From lasagna to linguine, our tasty pasta recipes will fill you up without weighing you down with extra carbs or calories. Enjoy a yummy, diabetic pasta dinner tonight!

Scallop and Asparagus Alfredo
Even when coated with a classic-style Alfredo sauce, this pasta recipe has a fraction of the calories and fat found in most restaurant sauces, yet it keeps the creamy satisfaction you love and expect…..
Veggies, Turkey & Pasta
This slow-cooked pasta topper makes dinner easy. Throw the low-fat turkey tenderloin and veggies into the slow cooker for the day, and make the pasta you prefer. When you’re ready for dinner, combine and enjoy…….

* Click the link below to get these and all the other recipes

http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/pasta-recipes/?page=1

Progresso Kitchen Favorites Classic Lasagna w/ Baked Artisan Multi Grain Bread

May 12, 2013 at 5:30 PM | Posted in baking, cheese, ground turkey, Honeysuckle White Turkey Products, pasta, Progresso | Leave a comment
Tags: Brown, cook, Home, Mozzarella, Parmigiano-Reggiano, Pasta, THIAMINE MONONITRATE, Tomato sauce

Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Baked Artisan Multi Grain Bread

CHILLY this morning about 35 degrees, 31 tomorrow morning with a freeze warning! Come on Mother Nature with that warm weather. Being Mother’s Day I gave Mom a choice of what to have for Dinner. We thought about going to one of the local Steakhouses but Mom decided she wanted to eat at home and she wanted Lasagna. So for dinner I prepared; Progresso Kitchen Favorites Classic Lasagna w/ Baked Artisan Multi Grain Bread. As always I substitute Extra Lean Ground Turkey for the Beef.

lasagna

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), 1/2 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 also baked a loaf of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Progresso Kitchen Favorites Classic Lasagna

Directions
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

Product Details
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!

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

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%
Calcium 6%
Iron 4%

http://progresso.com/

LaBrea Bakery Take and Bake Artisan Multi Grain Loaf
Satisfying, hearty and wholesome. The sweet and nutty flavor combination delivers a perfect taste.
Ingredients
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SOUR CULTURE, FLAX SEEDS, SUNFLOWER SEEDS, MILLET, RYE FLOUR, SALT, YEAST, SUGAR, WHEAT BRAN, CANOLA OIL, WHEAT GLUTEN, WHEAT FLOUR, CULTURED WHEAT FLOUR, GUAR GUM, GUM ARABIC, WHITE DEGERMINATED CORN MEAL, CARAMEL COLOR WITH SULFITES.

Nutrition Facts
Serving Size: 1 slice (57g/2oz)
Servings Per Container: 6
Amount Per Serving
Calories 160 Calories from Fat 25
% Daily Value
Total Fat 2.5g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Sugars 1g
Protein 6g

http://www.labreabakery.com/our-breads-foods/take-bake/multi-grain-loaf/

Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread

May 1, 2013 at 5:07 PM | Posted in pasta | 2 Comments
Tags: Bread, Cheese, High School, Mozzarella, Pasta, Pizza, Tomato sauce, Tostito

Today’s Menu: Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread
Spent the day catching up with an old High School friend that’s in town for the week. We’ve been good friends since about our sophomore year in High School, about 38 years now! Time does move quickly. Anyway I was running late to get back home and make something for dinner so I went with another quick and easy comfort foods; Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread.

So for dinner I prepared Banquet Homestyle Bakes Pizza Pasta with Baked Cheesy Bread. Another quick, easy, and delicious comfort food. And why not it’s got two of my favorites are in it pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and sliced Portabello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really tasted like a Pizza. The Sauce with Sausage and Pepperoni provides great flavoring. Easily prepared and makes a hearty and delicious meal. The meal prepared by instructions is 280 calories and 46 carbs any of the additions are very little extra. I left the item product description below.

I also prepared some Baked Cheesy Bread. Another easy one, using Healthy Choice Whole Grain Bread, Kraft 2% Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For dessert/snack later some Tostito‘s Whole Grain Scoops along with Newman’s Own Black Bean and Corn Salsa.

Banquet Homestyle Bakes Pizza Pasta

*Pepperoni and sausage included
*5 minute preparation oven or stove top

Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.

Nutrition summary:
There are 280 calories and 46 Carbs in a 1 cup serving of Banquet Homestyle Bakes – Pizza Pasta.

Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes…

April 29, 2013 at 5:28 PM | Posted in Idahoan Potato Products, pasta, Wild Idea Buffalo | 1 Comment
Tags: Baked Steakhouse Scalloped Red Potatoes, Gratin, Idaho, Olive oil, Omega-3 fatty acid, Potato, Saturated fat, Steak

Today’s Menu: Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes, and Italian Pasta Salad

My Dad’s in a rehab center that’s on the opposite side of the County where we live and the drive is starting to get to the both of us. We’re going to try to have moved to a closer rehab center, if we can find one that’s has an opening. It’s incredible how many people are in these centers in the area. Hopefully we can find one soon. For dinner Mom stayed and had dinner with Dad at the center and I had a Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes, and a side of Italian Pasta Salad.

I used my last Wild Idea Buffalo Top Sirloin Steak, time to order more! I rubbed a little Extra Virgin Olive Oil on it, helps it not to stick to grill grate, and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I set the timer for 4 minutes and then flipped it over for another 3 1/2 minutes for a beautiful and delicious medium rare. As I’ve said many times, “This is the best tasting Steak, Buffalo or Beef, there is!” It’s all on how their raised, free range and grass-fed. I topped it with Sauteed Baby Bella Mushrooms.
For side dishes I reheated the Baked Steakhouse Scalloped Red Potatoes I had leftover from the other night, another new favorite! Along with a small side of Italian Pasta Salad that I prepared last night. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Wild Idea Buffalo Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz.
Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!

Idahoan Steakhouse Scalloped Red Potatoes

Idahoan Steakhouse Scalloped Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a topping of crispy onions for an irresistible crunch! These Steakhouse Scalloped potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 2 cups boiling water.
Add 1/2 cup milk and stir to combine.
Bake uncovered at 450°F for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 170
Calories from fat 30 80
% Daily Value*
Total Fat 3.5g* 5% 14%
Saturated Fat 1.5g 8% 25%
Trans Fat 0g
Cholesterol 0mg 0% 5%
Sodium 390mg 16% 18%
Total Carbohydrates 21g 7% 7%
Dietary Fiber 2g 8% 8%
Sugars 2g
Protein 2g

http://idahoan.com/

Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets w/…

April 28, 2013 at 4:51 PM | Posted in cheese, green tea, ground turkey, pasta, Velveeta/Kraft Dinners | Leave a comment
Tags: Add-2, Beef mince, Phaseolus vulgaris, Pound (mass), Sea salt, Seasoning, Turkey, Velveeta

Today’s Menu: Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets w/ Whole Grain Bread

With Dad in rehab and Mom staying there the biggest part of the day I’ve been taking over all the daily house work, still looking for an easier way to vacuum while in a wheelchair! I’ve scanned the net but nothing out there. As hey say you gotta do what you have to do! Anyway for dinner I prepared Velveeta/Kraft Cheesy Skillets Dinner Chili Cheese Mac, using Jennie – O Extra Lean Ground Turkey and added 1 can of Joan of Arc Light Red Kidney Beans. This is has become one of my favorite comfort foods. 1 pan so easy clean up, has, cheese, pasta, and for a meat it has ground turkey, and you can add a can of kidney beans to make it that much heartier!

As in all the Chessy Skillet Dinners the kit includes: Pasta, Velveeta Cheese Sauce, and Seasoning pack. All I had to do was add the 2 cups of water and 1 lb. of Ground Turkey, and 1 can of Joan of Arc Light Red Kidney Beans. I used Jennie – O Extra Lean Ground Turkey. Using the Extra Lean Ground Turkey instead of the Ground Beef you can lower the calorie count by anywhere from 60 – 80 calories! As I browned the Turkey I added Sea Salt, Pepper, and Ground Smoked Cumin for seasoning. It’s ready in about 10 minutes. I then add 2 cups of water, the seasoning and pasta. Simmer for 10 – 12 minutes and add the Velveeta Cheese and your ready for dinner. I’ll leave the instructions at the end of the post. It’s 380 calories and 28 carbs but you can lower the calorie count by using the Ground Turkey as stated above. The Ultimate Cheeseburger Dinner is very good but i think this is my new favorite. I really like the Chili Seasoning! Another one pan quick, easy, and delicious Velveeta/Kraft Dinner! I also had a couple of slices of Aunt Millie’s Light Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets

Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets features creamy cheese sauce with pasta and premium seasonings. Make your family smile with ooey gooey Velveeta Cheesy Skillets.

Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets:
Made with real cheddar cheese
Just add ground beef
Makes about 5 servings
Ready in about 20 minutes
Velveeta Cheesy Skillets Chili Cheese Mac

Ingredients:
* 1 LB. Ground Beef or Ground Turkey (Extra Lean)
* Sea Salt, Pepper, Cilantro, Ground Smoked Cumin to taste; Optional
* 2 Cups Water
* 1 Velveeta Cheesy Skillets Dinner Kit/Chili Cheese Mac

Instructions:
* Brown and season 1 LB. Ground Turkey in large skillet. Drain
* Add 2 cups water, seasoning and pasta. Bring to a boil. Reduce Heat.
* Cover, Simmer and stir often until most of water is gone about 11-13 minutes. Remove from heat.
* Add Cheese from Velveeta Cheese Pouch. Stir in Cheese Sauce and serve
Nutrition Facts
Velveeta – Cheesy Skillets- Chili Cheese Mac W/ 90% Lean Beef
Calories 380
Total Fat 16 g
Saturated 6 g
Polyunsaturated 0 g
Monounsaturated 0 g
Trans 1 g Protein 27 g
Cholesterol 75 mg
Sodium 830 mg
Potassium 0 mg
Total Carbs 28 g
Dietary Fiber 2 g
Sugars 5 g

Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter

March 30, 2013 at 5:14 PM | Posted in baking, chicken, pasta, seafood | Leave a comment
Tags: Black pepper, Chicken, Drain, Fettuccine, Fritter, Olive oil, Parmigiano-Reggiano, Shrimp

Today’s Menu: Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter Appetizer

As I posted earlier we actually have some Spring Flowers popping up, seriously check my earlier post and picture! They say it’s our last nice day until Wednesday but hopefully Spring is getting a foothold! For dinner tonight something I haven’t tried; Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter Appetizer.

I was just going to have the Chicken and Fettuccine but I came across these Fritters last night and they sounded good so I added them to the dinner as an appetizer. For the Chicken i used Perdue Marinated Italian Style Chicken Breasts. First time I tried them and they turned out very good! You can grill them, fry them, or bake them. They come individually wrapped, about 5 per package. It’s only 140 calories and 2 carbs per Chicken Breast. I baked mine at 350 degrees for about 22 minutes. They came tender and moist with very good Italian Seasoning. These will be good to freeze for anytime.

For the Fettuccine I used al Dente Egg Noodle Fettuccine. Very easy to prepare; boil your water and add the pasta. Heat for 3 minutes and it’s ready and it’s 190 calories, 31 carbs, and 1 gram of fat. After boiling I seasoned it with Sea Salt and McCormick Grinder Italian Seasoning. To serve I made a bed of the Fettuccine and topped it with a sliced Italian Style Chicken Breast.

Now for the Crabmeat, Shrimp, and Corn Fritter Appetizer. i needed 1 cup (1/2 package) ZATARAIN’S® Crispy Southern Hush Puppy Mix, 1 small onion, finely chopped, 2 cloves garlic, finely chopped, 2 tablespoons chopped chives, 1/2 teaspoon ZATARAIN’S® Creole Seasoning, 1/2 cup water, 1/4 pound claw crabmeat, 1/4 pound cooked peeled small shrimp, coarsely chopped, 1/2 cup thawed frozen corn, Extra Virgin Olive Oil, for frying. Just mix all your ingredients together and fry! I left the full recipe at the end of the post. I really like how these turned out. Everything came together and made one delicious Fritter! The Corn I think really made it right. I served it with a side of Kraft Chipotle Deli Mayo, nice smooth heat. For dessert later a Jello Sugar Free Double Chocolate Pudding.

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts are PERFECTLY SIZED, PERFECTLY PACKAGED and PERFECTLY DELICIOUS!

Nutrition:

Serving Size 1 Filet (136g/4.8 oz.)
Servings Per Container 5
Amount Per Serving (* % of Daily Value)
Calories 140
Calories from Fat 10
Total Fat 1.5g (2%)
Saturated Fat 0g (0%)
Trans Fat 0g
Cholesterol 75mg (25%)
Sodium 360mg (15%)
Total Carbohydrate 2g (1%)
Dietary Fiber 0g (0%)
Sugars 1g
Protein 26g

al dente egg fettuccine

Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!

http://www.aldentepasta.com/product-categories/fettuccines/

Crabmeat and Shrimp Fritters

Crabmeat and Shrimp Fritters:
1 cup (1/2 package) ZATARAIN’S® Crispy Southern Hush Puppy Mix
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped chives
1/2 teaspoon ZATARAIN’S® Creole Seasoning
1/2 cup water
1/4 pound claw crabmeat
1/4 pound cooked peeled small shrimp, coarsely chopped
1/2 cup thawed frozen corn
extra virgin olive oil, for frying

Directions
1. For the Dressing, place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.

2. For the Fritters, mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.

3. Pour oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.
Nutritional Info per 1 serving

Calories: 441 Sodium: 734

Fat: 37 Carbohydrates: 19

Cholesterol: 52 Fiber: 1

Protein: 8

Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets w/…

March 23, 2013 at 6:24 PM | Posted in Aunt Millie's, Bella Vita low Carb Pasta Sauce, ground turkey, pasta, Velveeta/Kraft Dinners | 1 Comment
Tags: Add-2, Beef mince, Ground Turkey, Pasta, Sea salt, Seasoning, Turkey, Velveeta

Today’s Menu: Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets w/ Whole Grain Bread

Come on warm Spring time weather! Beautiful sunny but cool day out today but as usual starting tomorrow and going through part of Monday SNOW! How much, I’ve heard anywhere from 3″ to 8″ inches. Come on Mother Nature show us a little love! Anyway for dinner I prepared Velveeta/Kraft Cheesy Skillets Dinner Chili Cheese Mac, using Jennie – O Extra Lean Ground Turkey and added 1 can of Joan of Arc Light Red Kidney Beans.

As in all the Chessy Skillet Dinners the kit includes: Pasta, Velveeta Cheese Sauce, and Seasoning pack. All I had to do was add the 2 cups of water and 1 lb. of Ground Turkey, and 1 can of Joan of Arc Light Red Kidney Beans. I used Jennie – O Extra Lean Ground Turkey. Using the Extra Lean Ground Turkey instead of the Ground Beef you can lower the calorie count by anywhere from 60 – 80 calories! As I browned the Turkey I added Sea Salt, Pepper, and Ground Smoked Cumin for seasoning. It’s ready in about 10 minutes. I then add 2 cups of water, the seasoning and pasta. Simmer for 10 – 12 minutes and add the Velveeta Cheese and your ready for dinner. I’ll leave the instructions at the end of the post. It’s 380 calories and 28 carbs but you can lower the calorie count by using the Ground Turkey as stated above. The Ultimate Cheeseburger Dinner is very good but i think this is my new favorite. I really like the Chili Seasoning! Another one pan quick, easy, and delicious Velveeta/Kraft Dinner! I also had a couple of slices of Aunt Millie’s Light Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn…. and to all a good night!

Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets
Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets features creamy cheese sauce with pasta and premium seasonings. Make your family smile with ooey gooey Velveeta Cheesy Skillets.

Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets:
Made with real cheddar cheese
Just add ground beef
Makes about 5 servings
Ready in about 20 minutes
Velveeta Cheesy Skillets Chili Cheese Mac