Jennie – O Recipe of the Week – Turkey Grillers with Asian-Style Slaw

April 29, 2016 at 4:54 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week – Turkey Grillers with Asian-Style Slaw. You’ll be using JENNIE-O® Savory Roast Turkey Breast Tenderloin layered in a Whole Wheat Flour Tortillas. Add in the Asian Slaw and you have the makings on one delicious and healthy meal, it’s only 180 calories and 21 net carbs per serving. It’s all on the Jennie – O website along with all the other healthy and delicious recipes.



Turkey Grillers with Asian-Style Slaw

2½ tablespoons soy sauceTurkey Grillers with Asian-Style Slaw
2½ tablespoons lemon juice
2½ tablespoons vegetable oil
1 teaspoon ground ginger
1 teaspoon white vinegar
1 teaspoon dark brown sugar
1 teaspoon Asian sesame oil
¼ teaspoon salt
½ teaspoon black pepper
½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
8 ounce coleslaw mix
2 tablespoons diced red onion
¼ bunch green onions, trimmed and thinly sliced
8 (6-inch) whole wheat flour tortillas

1 – For dressing, in medium bowl combine soy sauce, lemon juice, vegetable oil, ginger, white vinegar, dark brown sugar, Asian sesame oil, salt and pepper. Set aside.

2 – Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Shred and set aside.

3 – In large bowl, toss coleslaw, onion and green onions. Pour dressing over vegetables and add shredded turkey tenderloin. Spoon mixture in midlle of tortilla. Fold over and place in Panini press until tortilla is golden brown. Pour Asian sesame dressing into bowl for dipping, if desired.

* Always cook to an internal temperature of 165°F.

Nutritional InformationJennie O Make the Switch
Calories 180 Fat 5g
Protein 11g Cholesterol 20mg
Carbohydrates 23g Sodium 730mg
Fiber 2g Saturated Fat 1g
Sugars 2g

Ginger Chicken Kabobs

April 29, 2016 at 4:53 AM | Posted in CooksRecipes | Leave a comment
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Came across this recipe (Ginger Chicken Kabobs) on several sites but went with this version off the CooksRecipes website, get grilling!


Ginger Chicken Kabobs

Recipe Ingredients:

6 boneless skinless chicken thighs, cut into 1-inch piecesCooksrecipes 2
2 tablespoons canola oil
2 tablespoons rice vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1 stalk lemongrass, chopped
1 (2-inch) piece fresh gingerroot, peeled and sliced
2 cloves garlic
4 green onions, cut into 1 1/2-inch lengths
1 tablespoon sesame seeds, toasted

Cooking Directions:

1 – In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemon grass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minutes. Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days.
2 – Prepare charcoal or gas grill, or preheat oven broiler.
3 – Thread chicken pieces and green onions, alternating.
4 – Place on grill and cook, turning once, until chicken is firm and opaque, about 6 to 8 minutes per side. Plate on serving platter and sprinkle with sesame seeds.
Makes 4 servings.



Nutritional Information Per Serving (1/4 of recipe): Calories: 196; Total Fat: 11g; Saturated Fat: 3g; Protein: 20g.

Kitchen Hints of the Day!

April 29, 2016 at 4:52 AM | Posted in Kitchen Hints | Leave a comment
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Fire up the Grill this weekend….


* To reduce the amount of browning or blackening of meat, only apply barbecue or other tomato-based sauces containing sugars during the last 10 or so minutes of grilling.

* Don’t add any salt until the meat is cooked to prevent it from getting dry and tough, as the salt will draw away moisture.

April 29 – National Shrimp Scampi Day

April 29, 2016 at 4:49 AM | Posted in Uncategorized | Leave a comment

National Shrimp Scampi Day

Source: April 29 – National Shrimp Scampi Day

Potato and Bean Tacos

April 28, 2016 at 9:00 PM | Posted in Uncategorized | Leave a comment

It does not get simpler than this When we get really hungry but are really tired to cook, I bring out my Mexican toolkit. Mexican food is so simple to put together. No hassles with serving or plati…

Source: Potato and Bean Tacos

Barbecued Catfish with Cajun Potatoes and Marinated Spicy Slaw

April 28, 2016 at 5:04 PM | Posted in Uncategorized | Leave a comment

Entered in the 2015 Blogger Recipe Challenge – Submitted by Makeover My Leftover Makes 4 servings INGREDIENTS: For the Fish: 4 fish fillets, 4-5 oz each (firm whitefish; like catfish, tilapia…

Source: Barbecued Catfish with Cajun Potatoes and Marinated Spicy Slaw

Chicken ‘n’ Noodles w/ Sliced Carrots and Whole Grain Bread

April 28, 2016 at 4:49 PM | Posted in Margaret Holmes Products, Perdue Chicken Products | Leave a comment
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Today’s Menu: Chicken ‘n’ Noodles w/ Sliced Carrots and Whole Grain Bread



Marg Holmes Noodles and Chicken 005
Woke up hungry this morning. So for Breakfast I prepared 2 Jennie – O Turkey Breakfast Sausage Patties, 1 medium Egg (Sunnyside Up), 2 toasted slices of Healthy Life Whole Grain Bread (Lightly Buttered), and a cup of Bigelow Decaf Green Tea. Hungry no more! After Breakfast it was house cleaning, vacuum and dusting. Then later in the afternoon I headed back up to the hospital to see my friend that’s up there. Cloudy, rain on and off, and in the 70’s. For dinner tonight its Chicken ‘n’ Noodles w/ Sliced Carrots and Whole Grain Bread.




Chicken ‘n’ Noodles w Sliced Carrots and Whole Grain Bread 001

To start; I cut up 2 Perdue Perfect Portions Chicken Breasts into bite size pieces, seasoning them with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsley. I then fried them in a large skillet until done.








As the Chicken finished I then added the can of Fixins’. The Fixins’ is a can of Margaret Holmes Simple Suppers Chicken n Noodles Fixins’. I used the Margaret Holmes Simple Suppers Chicken n Noodles Fixins’. Another of my favorite Comfort Foods! I used to buy this at Walmart all the time but Margaret Holmes no longer makes it, lack of sales they say. I’ve been purchasing cans of it on various web sites but I can no longer can find it online. Anyway it comes in a 5 serving can and contains the Noodles and Seasoning, Cooked until it the Sauce was bubbling and heated throughout. The broth that’s with Noodles is incredible! Rich and thick and seasoned just right. The Sauce just coats the Chicken and gives it incredible flavor. I’m very sad they no longer make this. I think I still have 4 cans of it left in the pantry though.



Chicken ‘n’ Noodles w Sliced Carrots and Whole Grain Bread 003
I also had heated up a small can of Del Monte Sliced Carrots. Also had a couple of slices of Healthy Life Whole Grain Bread topped with I Can’t Believe It’s Not Butter. Then for dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Margaret Holmes Simple Suppers Chicken n’ Noodles

Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.

Nutrition Facts
Serving Size Serving size 2/3 cup as packaged (174g)marg-holmes (1)

Amount Per Serving
Calories from Fat 45
Calories 230

% Daily Values*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 860mg 36%
Potassium 0mg
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g

April 28 – National Blueberry Pie Day

April 28, 2016 at 6:52 AM | Posted in Uncategorized | 1 Comment

National Blueberry Pie Day

Source: April 28 – National Blueberry Pie Day

Condiment of the Week – Relish

April 28, 2016 at 4:56 AM | Posted in Condiment of the Week | Leave a comment
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Hot Dog Relish

Hot Dog Relish

A relish is a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple. In the United States, the word relish is frequently used to describe a single variety of relish —pickle or dill relish, made from finely chopped pickled cucumbers. Such relish is commonly used as a condiment, and is an important ingredient in many varieties of the U.S. version of tartar sauce.

It originated in India and has since become popular throughout the world. Examples are jams, chutneys, and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers.

The item generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces. It might consist of a single type of vegetable or fruit, or a combination of these. These fruits or vegetables might be coarsely or finely chopped, but generally a relish is not as smooth as a sauce-type condiment, such as ketchup. The overall taste sensation might be sweet or savory, hot or mild, but it is always a strong flavor that complements or adds to the primary food item with which it is served.

Relish probably came about from the need to preserve vegetables in the winter. In India (where the preparation originated from), this generally includes either vegetables, herbs or fruits.

In the United States, the most common commercially available relishes are made from pickled cucumbers and are known in the food trade as pickle relishes. Two variants of this are hamburger relish (pickle relish in a ketchup base or sauce) and hotdog relish (pickle relish in a mustard base or sauce). Other readily available commercial relishes in the United States include corn (maize) relish. Heinz, Vlasic, and Claussen are well known in the United States as producers of pickled cucumbers and pickle relishes.

A notable relish is the Gentleman’s Relish, which was invented in 1828 by John Osborn and contains spiced anchovy. It is traditionally spread sparingly atop unsalted butter on toast.

Within North America, relish is much more commonly used in Canada and Alaska than in the contiguous United

Red pepper relish

Red pepper relish

States on food items such as hamburgers or hot dogs. One exception is in the Chicago area, where bright green sweet pickle relish adorns hot dogs when “everything” is the order on the dog. American-based fast food chains do not normally put relish on hamburgers even at their locations in Canada and Alaska, whereas Canadian fast food chains (such as Harvey’s) do have it as a regular option just like ketchup, mustard, etc. American-based fast food chains use regular pickles to a greater extent. If it is offered as an option at Canadian locations of American-based fast food restaurants (e.g. Wendy’s), it is generally offered in individually portioned packets rather than added atop the burger. Restaurants, fast food franchises and sports stadiums in Canada prominently offer relish as a topping on hamburgers and hot dogs along with ketchup and mustard, whereas this is less common in most of the United States (although there is variation within the United States).


Thai Vegetarian Recipes

April 28, 2016 at 4:55 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Thai Vegetarian Recipes. Recipes containing the flavor of Thai seasonings in Vegetarian Recipe Dishes! Recipes that include; Vegetarian Thai Red Curry, Vegetable Satay, and Crispy Seitan Stir-Fry for Two. Find themall on one of the webs best recipe sites, EatingWell.



Thai Vegetarian RecipesEatingWell2

Make a delicious vegetarian Thai recipe at home with these easy Thai food recipes.
The flavors of Thai food, including red curry, peanut butter, coconut milk, lemongrass, ginger and more authentic Thai ingredients, work especially well when paired with tofu and a variety of healthy vegetables. In our collection of Thai vegetarian recipes, we lighten-up traditional Thai food dishes and offer flavorful options for delicious meatless meals. Try our Vegetarian Thai Red Curry for a healthy curry dinner or Vegetable Satay for a vegetarian version of this Indonesian-style satay often made with chicken or beef.



Vegetarian Thai Red Curry
This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If you’re using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout…….

Vegetable Satay
Although usually made with strips of chicken or beef, this Indonesian-style satay can be made with fresh broccoli and cauliflower florets. Hot Madras curry has a bit of a kick; use regular curry powder if you just want the flavor of curry but not the heat. To save time, look for broccoli and cauliflower already cut into florets in the produce section or at the salad bar of your supermarket…..

Crispy Seitan Stir-Fry for Two
A flavorful sauce and lots of crunchy vegetables make this seitan stir-fry a quick and healthy choice for dinner tonight!



* Click the link below to get all the Thai Vegetarian Recipes

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