Tags: Beef mince, cook, Extra Lean Jennie - O Ground Turkey, Ground Turkey, Hamburger Helper, Hamburger Helper Lasagna, NIACIN, Riboflavin, Thiamin Mononitrate
Today’s Menu: Hamburger Helper Spaghetti w/ Baked French Bread
Happy Halloween Everyone! Well they cancelled Trick or Treat Night around most of the area for tonight. Cancelled due to a heavy thunderstorm with high winds that’s supposed to move through a large chunk of this part of the Country. Most have rescheduled Trick or Treat for tomorrow night. Tonight I prepared Hamburger Helper Spaghetti w/ Baked French Bread.
I had tried the Hamburger Helper Lasagna a while back, which was very good, so I thought I would give the Hamburger Helper Spaghetti a try. As usual I replaced the Ground Beef with Jennie – O Extra Lean Ground Turkey Breast. What a huge difference in calories and grams of fat for 1 lb. of Ground Turkey and Ground Beef! All the nutrition sites vary somewhat but according to http://www.fatsecret.com/calories-nutrition/ web site 1 Lb of Ground Beef (95% Lean / 5% Fat) contains 621 Calories and 22.68g Total Fat! While Jennie – O Extra Lean Ground Turkey Breast contains Calories 120 Dietary Fiber 0 g Calories From Fat 15 Sugars 0 g Total Fat 1.5 g – See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.wCRJyEmM.dpuf. A huge difference!!
To prepare it, the short version, start by browning the Ground Turkey and seasoning it with Sea Salt, Ground Pepper, Ground Roasted Cumin, and Parsley Flakes. Stir in hot water, uncooked spaghetti and sauce mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender. Remove from heat and uncover. (Sauce will thicken as it stands.) It was very easy to prepare and I really enjoyed it! I liked this better than the Hamburger Lasagna. The Spaghetti was tender and the Sauce was excellent. I added just a bit of Kraft Grated Parmesan and topped with a bit of Sargento Reduced Fat Mozzarella. I also baked a loaf of Pillsbury Simply Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Spaghetti skillet-meal mix of spaghetti and Italian-style sauce mix for hamburger
You will need: 1 lb lean ground beef (You can use 1 lb ground turkey instead of ground beef.), 3-1/2 cups hot water. 1. Brown ground beef in 10-inch skillet; drain. 2. Stir in hot water, uncooked spaghetti and sauce mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender. Remove from heat and uncover. (Sauce will thicken as it stands.) High altitude: (3500 – 6500 ft): Increase hot water to 3-3/4 cups.
Microwave: 1. Crumble 1 lb lean ground beef into 2-1/2-quart microwavable casserole or bowl. Microwave uncovered on High 3 to 5 minutes, breaking up beef after 3 minutes, until brown; drain. 2. Stir in 3-3/4 cups boiling water, uncooked spaghetti and sauce mix. 3. Microwave uncovered on High 12 to 16 minutes, stirring every 6 minutes, until spaghetti is tender. (Sauce will thicken as it stands.) Dish will be hot. High altitude microwave (3500 – 6500 ft): Increase boiling water to 4 cups and last microwave time to 14-18 min.
Enriched Spaghetti (Wheat Flour, Iron, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Tomato, Sugar, Corn Starch, Salt, Paprika, Dried Onion, Hydrolyzed Vegetable Protein (Corn, Soy, Wheat), Citric Acid, Dried Garlic, Spices, Dextrose, Partially Hydrogenated Soybean Oil, Beet Powder Color, Natural and Artificial Flavor, Egg, Nonfat Milk.
Calories from fat 99
% Daily Value 1
Total Fat 11g 17%
Sat. Fat 4g 20%
Trans Fat 0.5g
Cholesterol 55mg 18%
Sodium 750mg 31%
Total Carbs. 27g 9%
Dietary Fiber 1g 4%
Tags: Beef mince, cook, Enriched Flour, Extra Lean Jennie - O Ground Turkey, Hamburger Helper, Home, Monosodium Glutamate, Parmigiano-Reggiano, Pasta
The days are really getting shorter, 7:14 am sunrise and 7:09 pm sunset. Another cool day to start and a beautiful, sunny Autumn Day. I really enjoy this weather!Got out and had the car cleaned inside and out and spent the day outside. For dinner tried a new one, Hamburger Helper Lasagna. I prepared Hamburger Helper Lasagna w/ Green leaf Lettuce and Radish Salad.
I had seen the commercials about Hamburger Helper new mixes so I thought I would give one a try. I used the Hamburger Helper Lasagna but instead of Hamburger I used Jennie – O Extra Lean Ground Turkey Breast. I just followed the instructions on the box to prepare it. The box contained the Sauce Mix and Pasta and I added 1 lb. of Jennie – O Ground Turkey Breast, 2 3/4 cups of hot Water, and 1/2 cup of 2% White Milk. I just browned the Ground Turkey, drained and removed from heat. Then stirred in the Sauce Mix and hot water until dissolved. Stir in the Milk and Pasta. Returned to heat , and heated until boiling. Reduced the heat. Cover, and simmer about 12 minutes (Stirring occasionally). When the Pasta got tender removed from the heat and served! Came out really tasty! Good flavor and seasoning. The Pasta came out tender and went well with the Ground Turkey substitute. Quite a bit leftover so I’ll have my lunch ready for the next couple of days.
To go with my Lasagna I made a Green leaf Lettuce and Radish Salad. I added a bit of fresh grated Parmesan Cheese and a couple of Green Olives Stuffed with Bleu Cheese. I used Ken’s Steakhouse Light Options Sweet Vandalia Onion Dressing. For dessert later a Jello Sugar Free Double Chocolate Pudding.
Lasagna skillet-meal mix of pasta and Italian-style sauce mix for hamburger.
Hamburger Helper dinner mixes help bring busy families together for a hearty, wholesome meal. With Hamburger Helper, it’s simple to create a home-cooked skillet meal–just add ground beef to the specially selected pasta, rice, potatoes, or stuffing and seasoned sauce mixes to create a wide variety of flavorful dinners. Bring an Italian-style favorite to your table with the enriched pasta, tomato, oregano, and cheddar cheese of Hamburger Helper Lasagna. Each package makes five one-cup servings. Hamburger Helper can add a host of flavors to your mealtime solutions: other Italian-style favorites include Four Cheese Lasagna and Cheesy Italian Shells. After all, who couldn’t use a little help in the kitchen?
Enriched Pasta (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Tomato, Sugar, Corn Starch, Salt, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Dried Garlic, Dried Onion, Citric Acid, Dextrose, Partially Hydrogenated Soybean Oil, Monosodium Glutamate, Basil, Dried Enzyme Modified Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes, Calcium Chloride), Maltodextrin, Oregano, Hydrolyzed Soy and Corn Protein, Color (Yellow Lakes 5&6, Red Lake 40 and Other Color Added), Natural and Artificial Flavor, Autolyzed Yeast Extract, Paprika, Egg. Freshness Preserved By Ascorbic Acid.
Betty Crocker – Hamburger Helper-lasagna
Servings: 1- Cup Prepared
Calories 290 Sodium 730 mg
Total Fat 11 g Potassium 0 mg
Saturated 5 g Total Carbs 27 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 4 g
Trans 1 g Protein 20 g
Cholesterol 55 mg
Tags: Black Bean, Extra Lean Jennie - O Ground Turkey, Fat, Joesph Pita Bread, Old El Paso, Saturated fat, Sea salt, Serving size, Taco, Trans fat
Today’s Menu: Black Bean and Turkey Flatbread Wraps
It’s been one rough 24 hour period for me as the Phantom Pains kicked in last night around 8:00 and have continued through out today. I had a bout with these earlier in the week, so it’s unusual for them to start again so close together. Just hoping they ease up before I go to bed, if not it makes for one long and uneasy night! On to dinner, I had Tacos the other night with a lot of the ingredients leftover. So tonight I gathered up all the leftovers and prepared Black Bean and Turkey Flatbread Wraps.
I used the remainder Jennie – O Extra Lean Ground Turkey Breast, I had this leftover from the other night. I fried it in Canola Oil and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes, and 1 package of Old El Paso Low Sodium Taco Seasoning. As I added the Taco Seasoning Mix I also added a 1/2 can of the Bush’s Low Sodium Black Beans that were leftover, I drained and rinsed them before I added them. As usual Black Beans with Ground Turkey make the perfect pairing. Mixed well until everything was coated and then simmered another 5 minutes until heated through.
For my other toppings I used 1 small can of Mario Sliced Black Olives, Sargento 4 Cheese Mexican Shredded Reduced Fat Cheese, Dole Shredded Lettuce, Old El Paso Taco Sauce, and a teaspoon of Daisy Reduced Fat Sour Cream to top everything off. Served everything on a Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread. This my favorite Pita Bread, this stuff is great! It stays fresh, you can freeze it, and it’s only 50 calories and 4 net carbs for one kind and only 60 calories and 4 net carbs for a bit bigger size. After adding all my toppings I just folded them half, like a soft taco. Really enjoyed these! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread
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: Black Bean, Extra Lean Jennie - O Ground Turkey, Ground Turkey, Lettuce, Monounsaturated fat, Old El Paso, Polyunsaturated fat, Saturated fat, Sea salt, Sliced Black Olives, Trans fat
Today’s Menu: Black Bean and Turkey Tacos
Rainy day around here today. We needed some rain though it was getting a little dry around here. Not much going on, just bummed around doing odds and ends till football started up in the afternoon. For dinner I prepared Black Bean and Turkey Tacos.
I used Jennie – O Extra Lean Ground Turkey Breast, I had this leftover from the other night when I made Stuffed Peppers. I fried it in Canola Oil and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes, and 1 package of Old El Paso Low Sodium Taco Seasoning. As I added the Taco Seasoning Mix I also added 1 can of Bush’s Low Sodium Black Beans, I drained and rinsed them before I added them. Black Beans with Ground Turkey is a perfect pairing for Tacos. Mixed well until everything was coated and then simmered another 5 minutes until heated through.
For my other toppings I used 1 small can of Mario Sliced Black Olives, 1 small diced Tomato, Sargento 4 Cheese Mexican Shredded Reduced Fat Cheese, Dole Shredded Lettuce, Old El Paso Taco Sauce, and all in a Ortega Whole Grain Corn Taco Shells. I love these Tacos! The crunch of the shells and all the different flavors and spices make a perfect Taco. For dessert later a Jello Sugarless Double Chocolate Pudding.
Excellent Source of Fiber and 16 grams of Whole Grains per serving. Each package contains 10 Taco Shells, total net weight of 4.9 oz.
Ortega Whole Grain Taco Shells are rich with flavor and texture and offer the fiber and complex carbohydrates your body needs. Our unique recipe combines whole kernel corn with whole grains for a delicious way to nourish and satisfy your body and the entire family. Plus, only Ortega Taco Shells are carefully placed in a proprietary freshness pack to cushion and protect them from breaking. Each freshness pack is then vacuum sealed to keep the shells fresh and crisp. Taste the Difference!
Whole Yellow Kernal Corn, Partially Hydrogenated Soybean Oil, Maltodextrin, Corn Bran, Water, Salt, Hydrated Lime.
Serving Size 2 shells
Amount Per Serving
Calories from Fat 50Calories 110
% Daily Values*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 20%
Tags: Chili pepper, Corn, Extra Lean Jennie - O Ground Turkey, Poblano, Poblano Pepper, Quinoa, Sea salt, Stuffed Pepper, Tomato sauce
Today’s Menu: Baked Stuffed Poblano Peppers w/ Mini Ears of Corn with Chili Lime Butter
Spent the morning at a local park, just enjoying the beautiful weather. Then the family started our outdoor sprucing up for the rest of the day. For dinner finally got around to the Poblano Peppers, after being distracted by the Rainbow Trout yesterday. For dinner; Baked Stuffed Poblano Peppers w/ Mini Ears of Corn with Chili Lime Butter.
I’ve had made Stuffed Jalapeno Peppers but it’s the first time I’ve stuffed the Pablano Peppers. They’re a lot easier to work with than the Jalapenos because their bigger and easier to handle. I started by splitting the Poblano Pepper in half and removed the seeds and ribs. Set them aside and gathered my stuffings for them. To stuff it with I used 1 packet Old El Paso Taco Seasoning, Jennie – O Extra Lean Ground Turkey Breast (120 calories 0 carbs), Uncle Ben’s Whole Grain Medley Brown Rice and Quinoa with Garlic, and fresh grated Dutch Gouda Cheese. I cooked the Ground Turkey ahead of time that way when I stuffed it in the Pepper it wouldn’t take as long when baking. As I fried the Ground Turkey I seasoned with Sea Salt, Ground Black Pepper, Roasted Ground Cumin, along with the Old El Paso Taco Seasoning Packet. After it was done I sit aside until I was ready to use for the Stuffing. The Uncle Ben’s Whole Grain Medley Brown Rice and Quinoa with Garlic was leftover from the other night’s dinner so I just had to reheat it a tad before adding into the Pepper.
I also made a Tomato Sauce to top or baste the Pepper in as it was baking. For the Sauce I used 1 8 oz. can of Tomato Sauce and 2 Green Onions that I diced up. In a small sauce pan I added the can of Tomato Sauce and the diced Green Onions and heated on medium heat for about 10 minutes and turned it on low until I was ready to use it. Having everything ready I Stuffed the peppers with the Ground Turkey and the Rice and Quinoa mixture. Ladled about half of the tomato sauce into a 13- by 9-inch casserole dish. Place the peppers on top and ladle over the remaining sauce. Sprinkle the Peppers with the Gouda Cheese, cover the casserole dish with foil and baked for 30 minutes. Removed the foil from the top and cooked until the peppers were very soft, about another 5 minutes. These came out incredible! Half of the Pepper was enough for me. The combination of the Peppers and all the ingredients worked well together to give some fantastic flavor! Have to keep this recipe.
I also boiled a couple of Green Giant Mini Ears of Corn that I buttered with a Chili Lime Butter. The Butter is easy to make. Just took I Can’t Believe It’s Not Butter, 1 teaspoon Chili Powder, and zested 1/2 a Lime. Mixed it all together and done. The Stuffed Pepper and Corn makes one fine meal. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
The poblano pepper is a mild chili pepper normally grown in Mexico. Fresh poblano peppers are wide and usually served stuffed. Poblanos have a mild taste like bell peppers. The Scoville Heat Unit is used to determine the level of heat in peppers. The measurement for a poblano pepper is 2,500 to 3,000 units, as compared to cayenne pepper, for instance, which has a heat unit of 35,000. Generally, poblano peppers have the same nutritional components as other chili peppers.
Poblano peppers, cooked or raw, are very low in calories and fat. The calorie and fat content does not change when cooked unless cooking oils or butter are added. One cooked poblano pepper has 13 calories. A poblano pepper has well under a half gram of fat, and only a small fraction of that is saturated fat. Poblano peppers do not have cholesterol. Extremely low-calorie foods, such as poblano peppers, make healthy snacks to maintain a low-calorie diet.
Cooked poblano peppers are low in carbohydrates. One poblano pepper contains 2.7 grams of carbohydrates, which is only 1 percent of the total daily value. Out of the 2.7 grams of carbohydrates, 1.1 gram is dietary fiber. This represents 4 percent of the recommended daily allowance of fiber. According to the Mayo Clinic, fiber has a number of health benefits, including regulating bowel movements, controlling blood sugar levels, reducing cholesterol and possibly aiding in weight loss.
Tags: Beef mince, Extra Lean Jennie - O Ground Turkey, Fat, Lasagna, Measuring cup, Mozzarella, Parmigiano-Reggiano, Progresso, Progresso Kitchen Favorites Classic Lasagna, Sargento Reduced Fat Cheese, Serving size
Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Whole Grain Bread
We got some much needed rain all last night into the early morning. The most rain we’ve had in a while, it was getting kind of dry around here. As the rain moved it out it took all the humidity with it. The day was a beautiful sunny and fall like day. Tomorrow they said it would struggle to reach 70 degrees, smells like Fall! For dinner tonight, Progresso Kitchen Favorites Classic Lasagna w/ Whole Grain Bread.
This is my favorite Lasagna recipe, the 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 Extra Lean Ground Turkey Breast, 1 Cup water, Sliced Baby Bella Mushrooms, 2/3 Cup 2% Milk, 1 (8 oz.), Sargento Reduced Fat 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 Jennie O Extra Lean Ground Turkey Breast instead of Beef and Sargento Reduced Fat Mozzarella Cheese. The Lasagna comes 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 had a slice of Healthy Life Whole Grain Bread. For dessert later a new one, Jello Chocolate Mousse. Easy to prepare, very tasty, and 160 calories per serving. I served it topped with Coll Whip Free.
Ready to bake in about 20 minutes. You Will Need: 1 lb lean ground beef; 1 cup water; 2/3 cup 2% milk; 1 bag (8 oz) reduced fat or fat-free shredded mozzarella (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.
Bake: Cover and bake for 30 minutes, uncover and bake for another 10 minutes.
Add beef & cheese! Quality Foods. Quality ingredients included. Lasagna pasta; tomato herb sauce; ricotta sauce mix; grated parmesan cheese. Exchanges: 2 starch, 3-1/2 medium fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!
Serving size: 0.167 pkg
Servings per container: 6
Nutrient Qty %DV
Calories 390 – Prepared
Calories from Fat 10
Total Fat 1 g 2%
Cholesterol -5 mg 1%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 4 g
Vitamin A 6%
Vitamin C 20%
* Pour 1 cup cold milk into mixing bowl; add mousse mix. Beat withelectric mixer on low speed 30 sec., Then beat on medium speed 4minutes. (Do not under mix.) Spoon into serving dishes. Refrigerate 1-2hours (product will be slightly softer at 1 hr). Store refrigerated.Makes 4 (1/2 cup) servings.
Serving Size 23 G
Servings Per Container 4
Per Serving 1/4 Package As Packaged 1/2 Cup Prepared With 2% Reduced Fat Milk
Calories 90 120
Calories from Fat 30
% Daily Value*
Total Fat 3.5 G* 5 7
Saturated Fat 3 G
Trans Fat 0 G
Cholesterol 0 Mg 0 2
Sodium 20 Mg 1 2
Total Carbohydrate 15 G 5 6
Dietary Fiber 2 G
Sugars 10 G
Protein 3 G
Tags: Baking, Cheddar cheese, Cheese, Extra Lean Jennie - O Ground Turkey, Ore-Ida, Saturated fat, Sea Salt Country Style Fries, Turkey, Turkey Bacon
It’s been another one of those beautiful Summer days out again! This morning it was around 47 degrees and then we had a high of about 80 degrees with a slight cool breeze. Spent as much time as I could outside in the sun, just too nice out. For dinner tonight I prepared a Turkey Bacon and Sharp Cheddar Cheese Turkey Burger w/ Baked Fries.
I used Jennie – O Extra Lean Ground Turkey Breast for my Burger, 120 calories and 0 carbs. I seasoned it with Sea Salt and Ground Black Pepper and pan fried it in Canola Oil, fried about 4 1/2 minutes per side. Came out moist and juicy! Served it on a Healthy Life Whole Grain Hamburger Bun and topped it with a slice of Jennie – O Turkey Bacon (30 calories and 0 carbs) and a slice of Sargento Ultra Thin Sharp Cheddar Cheese. To go with the burger I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, had a side of Hunt’s Ketchup to dip the fries. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat free with no gluten.
99% fat free
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 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 55 mg Iron 4%
Sodium 70 mg Calcium 0%
Tags: Beef mince, Black pepper, Cilantro, cook, Extra Lean Jennie - O Ground Turkey, Healthy Life Whole Grain Bread, Home, Sea salt, Turkey, Velveeta
In my post earlier today I told you I had the Summer Flu that’s been going around in the area. Not feeling much better. Slight cough and real achey, just not up to par. Well it was frozen leftovers for Lunch and it’s frozen leftovers for Dinner! i froze a serving of the Velveeta Cheesy Skillets Ultimate Cheeseburger Mac, made with Extra Lean Jennie – O Ground Turkey. As the Gumbo for Lunch The Turkey Mac froze great and warmed up delicious! Just warmed it up and reseasoned it a bit and a hot and hearty meal in minutes. I had a Healthy Life Whole Grain Bread also. Now for the rest of the day heavy doses of liquids, rest, and television. Hope this just a 24 hour bug!
Velveeta Cheesy Skillets Ultimate Cheeseburger Mac
* 1 LB. Ground Beef or Ground Turkey (Extra Lean)
*1 Can Low Sodium Red Kidney Beans, drained and rinsed; Optional
* Sea Salt, Pepper, Cilantro, Ground Smoked Cumin to taste; Optional
* 2 Cups Water
* 1 Velveeta Cheesy Skillets Dinner Kit/Ultimate Cheeseburger Mac
* Brown and season 1 LB. Ground Turkey in large skillet. Drain
* Add 2 cups water, beans, 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