Tags: Becky, Chowder, Clam chowder, Green Onions, Onion, Potato Bacon Chowder, Sea salt, Sour cream
Today’s Menu: Blackened Turkey on Whole Grain w/ Potato Bacon Chowder
Gorgeous day out today, 79 and sunny! Well while at Kroger early this morning shopping for some ingredients for the Potato Bacon Chowder I was going to prepare later for dinner I came across a new item, Boar’s Head Blackened Turkey. I asked the lady behind the counter if she had tried it and she said they had just put it in the Deli Case very early this morning. So she sliced us both off a piece to try it and its a winner! You taste the Blackened and there’s a nice hint of heat to it. I checked on Boar’s Head web site and it’s not even listed yet. So I ended getting a 1/3 of a pound for sandwiches. For dinner tonight, Blackened Turkey on Whole Grain w/ Potato Bacon Chowder.
For the Sandwich I used the Boar’s Head Blackened Turkey, Hellman’s Light Mayo, French’s Yellow Mustard, Bibb Lettuce, a slice of Sargento Muenster Cheese, and Aunt Millie’s Light Whole Grain Bun. You have to try this Boar’s Head Blackened Turkey, it’s delicious!
Now for the Chowder. The Potato Bacon Chowder came from Mrs. City Boy. I’ve left the original recipe and her web link at the bottom of the post. Thank you Becky, great recipe! I made mine a bit different from the original recipe. I used Oscar Mayer Low Sodium Turkey Bacon, Green Onions, Del Monte Diced New Potatoes, Campbell’s Healthy Request Cream of Chicken, Daisy Reduced Fat Sour Cream, 2% White Milk, and Sea Salt, Ground Black Pepper, and Parsley for seasoning. I omitted the cup of chopped Onions and used Green Onions to give it that Onion taste. I’m just not real big on Onions. To prepare it fry the Turkey Bacon, add Green Onions and saute’ 2-3 minutes. Pour off fat. Add Diced Potatoes and Water. Bring to boil; cover and simmer 10-15 minutes until Potatoes are tender. Stir in Soup and Sour Cream. Gradually add Milk. Add Salt, Pepper and Parsley. Continue heating for a few minutes to allow flavors to mix. There you have it one nice Chowder! Fantastic flavor and it’s got good thickness to it, which I love thick Chowders, Chili and such. this would a good Clam Chowder also. Thank you again Becky! For dessert/snack later Thin Sliced Kahn’s Deluxe Bologna, sliced Cracker Barrel 2% Sharp Cheddar Cheese, and a serving of Ritz Whole Grain Crackers.
8 slices bacon, cut
1 cup chopped onion
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1 cup sour cream
1-3/4 cup milk
1/2 teaspoon salt
2 tablespoons parsley
Fry bacon, add onion and saute’ 2-3 minutes. Pour off fat. Add potatoes and water.
Bring to boil; cover and simmer 10-15 minutes until potatoes are tender. Stir in soup and sour cream.
Gradually add milk. Add salt, pepper and parsley.
Continue heating for a few minutes to allow flavors to mix.
When I cut my bacon I cut each slice into eighths, but it can be cut bigger or smaller depending on how much you like it dispersed into the soup.
Since I used dried parsley, I used about 1 or 1-1/2 tablespoons rather than the whole 2 the recipe calls for, but again, it’s a matter of taste preference.
Tags: bacon, Cheddar cheese, cook, Cooking spray, English muffin, Hot Sauce, Muffin, Turkey
Start the day off right with a delicious and healthy Spiced Bacon and Cheese Egg Muffin!
Spiced Bacon and Cheese Egg Muffin
1/2 Cup Egg Beater‘s (2 Eggs)
1/4 Teaspoon Frank’s Hot Sauce, or more
1/8 Teaspoon Ground Cinnamon
3 Shakes of Dried Cilantro Flakes
1/8 cup (0.5 ounce) Kraft 2% Shredded Sharp Cheddar Cheese
2 slices Oscar Mayer Low Sodium Turkey Bacon, cut in half crosswise
2 Healthy Life Whole Grain English Muffins, split
Spray 2 10-inch nonstick skillets with nonstick cooking spray. in one skillet fry Bacon as directed on package. For the Egg Beater’s heat over medium heat. Add Egg Beater’s and stir in hot pepper sauce, cilantro and Cinnamon. As eggs start to set, use spatula to lift edge, letting uncooked eggs flow to bottom of skillet. Cook until set but still moist. Sprinkle shredded cheese on top and then fold over the so cheese melts in the middle.
Toast each half English muffin in toaster. Spoon about 1/2 cup Egg Beater’s mixture on top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining toasted muffins.
Makes 2 servings.
Tags: Barbecue, Black pepper, Casserole, Chives, cook, Gouda, Mashed potato, Turkey Bacon
Today’s Menu: Roast Beef BBQ Sandwich w/ Loaded Mashed Potato Casserole
Lot of rain in the area today and in fact for the next 3 days their saying. Wanted to come up with something new for dinner so I looked at some older recipes and scanned the internet and ended up deciding on Roast Beef BBQ Sandwich w/ Loaded Mashed Potato Casserole.
I used Hormel Slow Simmered Beef Roast Au Jus. It comes in a microwavable container. Just heat on high for 5 minutes and it’s ready! It’s very tender and delicious. I shredded it with a fork and added JB’s Fat Boy Haugwaush BBQ Sauce to it. Great combo to make a BBQ Roast Beef with! The Beef is juicy & tender and the BBQ Sauce fills it with flavor. I served it on a Healthy Life Whole Grain Bun.
For a side dish I prepared a Loaded Mashed Potato Casseroles. First time that I made these and won’t be the last! These turned out too good! I used Bob Evan’s Mashed Potatoes for the Potatoes. It’s loaded with Reduced Fat Philly Cream Cheese, Black Peppercorn, 2% Sharp Cheddar, Shredded Smoked Dutch Gouda Cheese, Turkey Bacon and Chives. All mixed together and baked and it comes out one delicious Potato dish! I left the full directions below. The directions will make 8 casseroles (ramekins). I made a 1/4 of the recipe that made 2 of them. These make a great Potato Dish, Mashed Potatoes with a kick! For dessert later a Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt Bar.
Loaded Mashed Potato Casserole
2 Bags (24 oz. each) refrigerated Mashed Potatoes
1 Package (8 oz.) Philadelphia Fat Reduced Cream Cheese
1/2 Teaspoon fresh Ground Pepper
2 Cups Kraft 2% Shredded Sharp Cheddar Cheese
1/2 Cup Shredded Smoked Dutch Gouda Cheese (Reserve a bit to top off Casseroles)
10 Slices Turkey Bacon, Crisply cooked and crumbled (Reserve a bit to top off Casseroles)
1/2 Cup Chopped fresh Chives
1) Heat oven to 375. Spray 8 (6 oz.) individual baking dishes (Ramekins) with cooking spray. Place dishes on a cookie sheet.
2) Cook Potatoes in microwave as directed on bag. In large bowl, mix potatoes, cream cheese, and Pepper. Spoon about 1/2 cup Potato mixture into each baking dish. Sprinkle each with about 2 tablespoons Cheese, about 1 tablespoon Bacon, and 1 1/2 teasooons Chives. Repeat layers of Potatoes, Cheese, and Bacon
3) Bake uncovered 20 minutes or until thoroughly heated and Cheese is melted. Sprinkle casseroles evenly with remaining Chives, Bacon, and Gouda cheese. Let stand 5 minutes before serving.
Tags: bacon, Black pepper, Gouda, Ground Turkey, Jalapeño, Parsley, Sea salt, Turkey
Today’s Menu: Turkey Breast Panini w/ Chunky Potato Soup and Bacon Wrapped Stuffed Jalapenos
Still fighting a nasty sinus infection but the Stuffed Jalapenos helped somewhat to clear that up! For dinner I prepared Turkey Breast Panini w/ Chunky Potato Soup and Bacon Wrapped Stuffed Jalapenos.
I used Jennie – O Extra Lean Turkey Breast/Hickory Smoked. It comes packaged as a half Turkey Breast and it’s 98% fat free and only 50 calories and 0 carbs! For the panini wrap I used Flatout Foildit Flatbread and it’s 100% Whole Wheat with Flax and it’s only 90 calories and 15 carbs. I then put the Turkey slices and a slice of Borden’s Smoked Cheddar on the Wrap and grilled it for 5 minutes in the Panini Grill. First time I used the Jennie – O Turkey Breast. It’s very tender and flavorful. Plus you can freeze the remaining breast to use later. Thank you Jennie – O!
For sides I warmed up a can of Cambell’s Chunky Potato and Cheese & Bacon Bits Soup. A great tasting and thick soup. As Campbell’s says “It’s a soup that eats like a meal”. I also preapared a side of Bacon Wrapped Stuffed Jalapenos. Stuffed with chopped fresh Cilantro, fresh grated Dutch Smoked Gouda Cheese, and Ground Turkey. Then wrapped with Jennie – O Turkey Bacon and broiled in the oven for 20 minutes, turning once. These are fantastic!! The Jalapeno, Ground Turkey, Gouda cheese and Cilantro make an incredible flavor. The Jalapenos have a bit of heat but are also a bit sweet from roasting. Looking for a great appeitizer give these a try! I left the full recipe at the end of the post. For dessert/snack later while watching Monday Night Football a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Bacon Wrapped Stuffed Jalapenos.
1/2 cup (2 ounces) grated Dutch Smoked Gouda
2 tablespoons chopped fresh cilantro leaves
6 large jalapeno peppers
1/4 Pound Ground Turkey (99% Lean)
Sea Salt, Parsley, Roasted Ground Cumin, Ground Black Pepper; to taste
6 strips bacon, uncooked
2) Brown Ground Turkey until no longer pink. Season with Sea Salt, Ground Pepper, Roasted Ground Cumin, and Parsley.
3) In a small bowl, mix together the Ground Turkey, Gouda Cheese and Cilantro.
4) Using a paring knife, cut off the top of the peppers and reserve. Scoop out the veins and the seeds, discarding both. Stuff the cheese mixture inside the peppers, packing it tightly. Replace the cap on each pepper, secure with a toothpick if needed. Wrap the slice of bacon, top to bottom, around each pepper, covering the cap, and secure with a toothpick. Put the peppers on the baking sheet. broil, turning occasionally, until the bacon is crisp and the peppers are tender, about 20 minutes total. Transfer to a serving platter and serve.
Tags: Business, Grover Cleveland, Holidays, Home, Labor Day, Richmond Virginia, Service Employees International Union, United States
It’s a rainy and gloomy day here in and around the Ohio Valley. Any picnics today will be on the inside. Started my day off with a toasted Healthy Life Whole Grain English Muffin topped with an Egg Sunnyside Up and side of the New and Improved (and it is) Jennie – O Turkey Bacon. Also had a cup of steaming hot Bigelow Green Tea along with the morning papers. Rainy on the outside and cozy on the inside! Happy Labor Day All!
Tags: Breakfast, Calorie, cook, Flour, Griddle, Home, Pancake, Saturday
It’s about 6:45 am and not a creature is stirring, but ME! I go out and get the Saturday papers, and it’s a beautiful morning! A beautiful morning deserves a great Breakfast start. So I heated up the flat griddle and mixed up some Pancake Batter. I always use New Hope Mills Pancake Mix. It makes some nice and fluffy Pancakes while they are only 200 calories and 6 carbs per serving (4 Pancakes). I only had 2 of them and saved the other 2 for Mom. So my calorie count was only 100 and carbs 3! You can’t beat that and throw in how good they are. I used Joesph’s Sugarless Maple Flavored Syrup, 35 calories and 9 carbs. Another great one when your watching the calories and carbs, I only used a 1/2 a serving of this also. I then topped it with I Can’t Believe It’s Not Butter.
For the Bacon I used one I had never tried until earlier this week, Jennie – O Turkey Bacon. I really prefer this over what I had been using. The taste is better, fries up crisper, and is 15 less calories for 3 slices! 3 slices are 90 calories and 0 carbs.
I’ve got the dishes done, another advantage of using the griddle 1 pan to clean, the paper read, and the hot Bigelow Decaf Green Tea drank. I’m ready to get out and enjoy this beautiful day!
Tags: bacon, Black pepper, Breakfast sandwich, Egg, Green tea, Muffin, Turkey, Turkey Bacon
Got up around 6:15 this morning. Rolled outside and it was a gorgeous morning! Brought the papers in and made a healthy and delicious breakfast sandwich to start the day. I toasted a Healthy Life Whole Grain English Muffin, scrambled 1 Egg seasoning with Sea Salt and Ground Black Pepper, 2 slices of Turkey bacon, and a slice of Sargento Ultra Thin Swiss Cheese. I fried 2 slices of Turkey Bacon, when i fry bacon I always have to fry an extra piece to munch on. I find it impossible to fry Bacon and not snack on a slice so always fry an extra! The Sandwich, Green Tea, and the morning paper, I’m ready!
Tags: Black pepper, Breyer, Cast iron, Chicken, cook, Garlic, Oven, Tablespoon
I cut this recipe out of the paper back in the first week of June and just getting around to prepare it. Now I’m mad I took so long to try it, it turned out incredible! It’s another one of those winner, winner Chicken Dinners! The Chicken was moist & tender and bursting with great flavor. Did I mention how moist it was? I actually served it right from cast iron skillet. The skillet kept it warm and the Chicken just kept soaking up those great juices. It was the first time I butterflied a Chicken like that. I butchered it a bit removing the spine but it wasn’t a bad for a first attempt. Start by preheating your oven to 425 degrees. You just place the chicken breast side down on a cutting board. Use sturdy kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it.
In a small bowl, mix together salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken. Set a large cast-iron skillet on a burner over medium-high heat. When the skillet it hot, add the chicken, breast side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up. Transfer the skillet to the oven and roast the chicken for 30 to 40 minutes or until the thickest part reaches 165 degrees. Serve immediately or let cool and refrigerate. The leftovers are going to make some killer Chicken sandwiches for lunch tomorrow! They’ll be plenty of leftovers as I’m the only one enjoying the dinner tonight, parents had plans elsewhere.
For side dishes I had Roasted red Potatoes, Honey Dijon Carrots, and Baked French Bread topped with Garlic Spread Butter. i purchased the Chicken and all the sides from walmart early this morning. I normally purchase Whole Grain or Harvest Grain Bread to go with my meals but this loaf of French Bread looked to good to pass up! My Roasted Red Potatoes recipe along with Skillet Chicken recipe are at the end of the post. The Carrots were frozen Green Giant Seasoned Steamers, microwave and done! For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some fresh Blue Berries.
1 (4-pound) whole chicken
1 tablespoon kosher salt
1 tablespoon garlic powder
1/2 tablespoon dried thyme
1/2 tablespoon ground black pepper
1. Preheat the oven to 425 degrees. Place the chicken breast side down on a cutting board. Use sturdy kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it.
2. In a small bowl, mix together salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken.
3. Set a large cast-iron skillet on a burner over medium-high heat. When the skillet it hot, add the chicken, breast side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up.
4. Transfer the skillet to the oven and roast the chicken for 30 to 40 minutes or until the thickest part reaches 165 degrees.
5. Serve immediately or let cool and refrigerate.
Roasted Red Potatoes
*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
*ADD quartered potatoes to reserved drippings; cook 5 min., season while stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.
*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley, optional.
Tags: Bison, Bordon, Breyer, Olive oil, Ore-Ida, South Carolina, Turkey Bacon, Vanilla Ice
Today’s Menu: Loaded Bison Burger w/ Smoked Cheddar, Mushrooms, and Turkey Bacon
Had one tasty burger for dinner tonight! I had a Ground Bison Sirloin that I seasoned with McCormick Steakhouse Seasoning. I fried it in Extra Virgin Olive Oil about 4 minutes per side. Served on a Healthy Life Whole Grain Bun and topped with a slice of Bordon‘s Smoked Cheddar, Sauteed Portobella Mushrooms, and a slice of Turkey Bacon. Now that’s loaded! I’ve switched over to Bison from Beef for a few years now. I just love the taste of Bison and how easy it is to prepare, and also the healthier benifits it has over Beef. I still have Beef from time to time but it’s mainly Bison.
For a side I had Ore Ida Steakhouse Seasoned Griller Potatoes. Another one I’ve recently staerted using. Nice thick cut potatoes and well seasoned. Dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some of those delicious South Carolina Peaches!
Tags: Asparagus, Garlic Salt, Margaret Holmes, Olive oil
Today’s Menu: Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes, Buttered Corn, and Whole Grain Bread
Another gorgeous day out there again around here! My parents spent the day painting the trim on our wooden deck outside and I prepared the dinner inside. I marinated some Bone – In Center Cut Pork Chops for about 3 hours in JB’s Fatboy Haugwaush Bar B Cue Sauce. I love all the different Sauces and Rubs that JB’s have. All have a fantastic flavor. After I marinated the Chops I shook off the excess Sauce and seasoned them with Sea Salt and Ground Black Pepper. I then fried them, I prefer baking them but my parents prefer frying, in Extra Virgin Olive Oil on medium heat. After turning the Chops I then added Minute Maid Apple Juice to the pan and finished frying them until they were done, Chops were at 165 degrees. Between the BBQ Sauce and the added Apple Juice the Chops come out moist and tender bursting with flavor!
I prepared 2 sides Margaret Holmes Buttered Corn and a new dish that I hadn’t prepared before Asparagus Bits & Diced New Potatoes. I took fresh Asparagus Stalks and trimmed the bottom of the stalks off and then cut the spears into 3 pieces and set them aside. I then took small New Potatoes and diced them up. I seasoned them with McCormick Grinder Sea Salt, Black Peppercorn, Dill, and Extra Virgin Olive Oil. Then I fried the diced Potatoes in a large skillet that I presprayed with Pam w/ Olive Oil on medium heat for 7 minutes, stirring them often. After about 7 minutes I added the Asparagus Bits to Potatoes and I then seasoned the pan with Garlic Salt. I stirred the pan often until the Asparagus and Potatoes were done making sure not to getting the Asparagus over done and too soft. Also right before the pan was done I added Turkey Bacon Crumbles and mixed them in. The dish was a smash! Everyone really enjoyed it, the Asparagus and Potatoes make a great pairing. We also had Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.