Tags: Beef mince, Cheddar cheese, Cheese, cook, Cottage Cheese, Home, Sauces Dips Gravies and Toppings, Sour cream
When making meatballs, meatloaf, and or hamburger patties, try adding 1/2 cup cottage cheese for every pound of ground meat. Not only does it add flavor and protein, but it will stretch your recipe to serve a few more people. You can can also use cottage cheese as a substitute for sour cream. If your dip recipe calls for sour cream and your out, cream some cottage cheese in your blender instead. The low-fat variety works best.
Tags: Blue cheese dressing, Bovine somatotropin, Condiment, Hydrogenation, Monosodium Glutamate, Sour cream, Tupperware, United States
It’s frustrating to have to throw out condiments like sour cream, mayo, yogurt, and mustard because you didn’t use the entire container before it went bad. However, you can easily combat this by changing containers as you use up the item. Using a smaller container exposes the condiment to less air – and fewer bacteria. The trick of course, is making sure you successfully transfer every bit of mayo possible from the jar to the tiny Tupperware. We usually do our container downsizing right before we’re about to use the condiment on something. That way, we can scrape out what we don’t transfer on to your sandwiches.
Tags: Barbecue, cook, Home, Old El Paso, Olive oil, Sour cream, Tortilla, Wild Idea Buffalo
Wow, we finally saw the sun today! They say not for long though as more heavy rain predicted. Went to Meijer this morning and picked up quite a few items. Finding Meijer prices lower and lower, that’s a good thing. They also have the best selections of Jennie – O products, which I love using! In fact I’ll be using some of the Jennie – O Extra Lean Ground Turkey for an appetizer for tonight. For dinner I prepared a Pulled Buffalo Chipotle BBQ Sandwich w/ Mini Taco Tostadas Appetizers.
I used Wild Idea Buffalo Pulled Buffalo Chuck Roast. It comes in a 1 lb. package and it’s already cooked. It’s rubbed with a blend of Mexican seasonings and then slowly braised to fall apart tender. All I did was open and heat! I topped it with JB’S Fat Boy Chipotle BBQ Sauce and served on a Aunt Millie’s Light Whole Grain Sandwich Bun. I love Buffalo and Wild Idea Buffalo has the most delicious Buffalo Meat there is!
For a side or appetizer I prepared Mini Taco Dip Tostadas with a Greek Yogurt/Sour Cream Sauce. Really happy how this came out, delicious! A really good and easily prepared appetizer. Got the idea from the Cooking Channel and I used some reduced fat items to make it a bit more healthy and keeping the taste. I first made Greek Yogurt/Sour Cream Sauce using a 1/4 cup Nonfat Greek Yogurt, 1 Tablespoon Daisy Reduced Fat Sour Cream, and the Zest of 1 lime, plus juice of 1/2 lime. Just combine al the 3 ingredients in a small bowl and refrigerate until ready to use, real easy to make. For the Mini Taco Dip Tostadas I needed 1/2 – Packet Old El Paso Taco Seasoning, 2 Tablespoons Extra Virgin Olive Oil, Tortilla chips, preferably round, 8 ounces Jennie – O 99-percent Fat-Free Ground Turkey, 1/2 cup Low Sodium Canned Black Beans, rinsed and drained, Pinch Sea Salt, Fresh Cracked Black Peppercorn, Frank’s Red Hot Sauce to taste, optional, and 1 cup Sargento Shredded Reduced – Fat Cheddar Cheese.
Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool and serve! This is a real keeper recipe! We could have made a meal of just these, everyone enjoyed them! I left the full recipe at the end of the post. For dessert later tonight a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Mini Taco Dip Tostadas with Greek Yogurt/Sour Cream Sauce
Mini Taco Tostadas:
1/2 – Packet Old El Paso Taco Seasoning
2 Tablespoons Extra Virgin Olive Oil
Tortilla chips, preferably round
8 ounces Jennie – O 99-percent Fat-Free Ground Turkey
1/2 cup Low Sodium Canned Black BVeans, rinsed and drained
Pinch Sea Salt
Fresh Cracked Black Peppercorn
Frank’s Red Hot Sauce to taste, optional
1 cup Sargento Shredded Reduced – Fat Cheddar Cheese
1/4 cup Nonfat Greek Yogurt
1 Tablespoon Daisy Reduced Fat Sour Cream
Zest of 1 lime, plus juice of 1/2 lime
Combine Yogurt, Sour Cream and Lime in a small bowl and refrigerate until needed. Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated.
Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool.
Wild Idea Buffalo – Pulled Buffalo Meat
Pulled Buffalo Meat – Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or use for B.B.Q. sandwiches!
1 lb. package.
Tags: Aunt Millie’s Light Whole Grain Bun, Baked Potato, Casserole, Chicken, Kroger, Kroger Wing Sauce, Provolone, Skinless, Sour cream
It’s been a cloudy and rainy day today but at least it’s warm out! For dinner I prepared one of my favorite Chicken dishes; Baked Buffalo Chicken Breast Sandwich w/ Baked Potato. I love finishing the Chicken off in the oven and the flavor and heat of the Kroger Wing Sauce along with the Litehouse Light Bleu Cheese Dressing. If you want about 5 minutes before your Chicken is done you can add a slice of Swiss or Provolone Cheese to it and let it melt over the Chicken Breast.
To prepare my Chicken I needed 3 (4 ounce) Boneless Skinless Chicken Breasts, 6 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip, and Aunt Millie’s Light Whole Grain Buns . To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I served it on an Aunt Millie’s Light Whole Grain Bun and topped it with some Litehouse Light Bleu Cheese Dressing. I made 3 Chicken Breasts 2 for dinner for myself and Mom and 1 for lunch tomorrow.
To go with the Baked Buffalo Chicken Breasts I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter and a dab of Daisy Reduced Fat Sour Cream. For dessert/snack later some slices of Kraft 2% Sharp Cheddar along with Ritz Whole Grain Crackers.
Baked Buffalo Chicken Breasts
3 (4 ounce) Boneless Skinless Chicken Breasts
Sea Salt and Black Pepper, to taste
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
Swiss or provolone Cheese (Optional)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Aunt Millie’s Light Whole Grain Buns
* Preheat oven to 400°F.
* Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
*Season Chicken and add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and…
* Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
* If you add a slice of Swiss or Provolone Cheese, top the Chicken with a slice about 5 minutes before the Chicken is done.
* Serve with Bleu Cheese Dressing and Serve on Aunt Millie’s Light Whole Grain Bun.
Tags: Beef mince, Breyer, Canola, Ground Turkey, Old El Paso, Sea salt, Sour cream, Taco, Turkey
Has Spring actually arrived and staying? 80 degrees and sunny out today, a perfect day! We”ll wait and see if drops back down to chilly in a day or so. On to tonight’s dinner; It was Turkey Taco Night along with a side of Fat Free Refried Beans.
Tonight’s meal was almost all Old El Paso. I used Old El Paso Stand Up Taco Shells, Old El Paso Fat Free Refried Beans, Old El Paso, Sliced Green Chilies, and Old El Paso Original Taco Seasoning. OLE! The Ground Turkey I used was Honeysuckle White Extra Lean Ground Turkey (99/1). I browned the Turkey in Canola Oil, seasoning it with Sea Salt, Ground Pepper, Ground Roasted Cumin, Dried Cilantro, and the Old El Paso Taco Seasoning. I almost always substitute Ground Turkey or Ground Buffalo for Ground Beef, all around healthier for you (See the end of the post).
My toppings for the Tacos include Sliced Black Olives, Sliced Green Chilies, Shredded Lettuce, Sargento Reduced Fat 4 Cheese Mexican, and Old El Paso Taco Sauce (Medium). As I said Earlier I used Old El Paso Stand Up Taco Shells and I had a small side of Refried Beans topped with Daisy Reduced Fat Sour Cream. Can’t wait to make some Ground Buffalo Tacos here in the next week or so! For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice cream topped with some sliced Mangos.
Ground Turkey vs Ground Beef
A 100-g serving of ground turkey contains 148 calories, while the same-sized serving of ground beef contains 192 calories.
Ground turkey contains much less fat than ground beef, which is generally considered to be a benefit. Each 100-g serving of ground turkey contains 7.7 g of fat, while 100 g of ground beef contains 12.7 g.
Both ground beef and ground turkey can be appropriate for carbohydrate-restricted diets, as both are carbohydrate-free.
Ground beef and ground turkey are both good sources of protein. Ground turkey contains slightly more protein, 19.7 g, than ground beef, which contains 19.4 g. This difference is unlikely to affect your overall health.
Tags: Bain-marie, Baking, Cake, Cheesecake, Cream cheese, Room temperature, Sour cream, Sugar
When preparing a cheesecake, go exactly by the recipe and don’t make any substitutions. You’ll have a much better chance at success.
* When you bake a cheesecake at a low temperature there’s less chance of it shrinking from the sides of the pan.
* Don’t open the oven for the first 30 minutes when baking cheesecake. The cheesecake may develop cracks or partially collapse.
* Cheesecakes will develop cracks when they are overcooked. They’re done when the center of the cake is still wobbly and shaky – which may look underdone to you.
* Flourless cheesecakes need to be baked in a pan of water(called a bain-marie, or water bath) to keep the eggs from coagulating.
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: Apple, Apple pie, Butter, Egg yolk, Flour, Home, Pie, Sour cream