Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

April 26, 2015 at 5:06 PM | Posted in chicken, Chicken Helper, pasta | Leave a comment
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Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta


Crispy Cheddar Bacon Chicken w Cheesy Rotini Pasta 006
No rain and lots of sunshine, a beautiful Spring Day! Breakfast and my workout, then outside! Well the “Freezer Meal Week” is over but I’m going to continue using freezer products until it gets somewhat less full. Plus it saves money on the grocery bill by using what I have. So tonight I’m using Perdue Perfect Portions Chicken Breasts, took 2 the Chicken Breasts out of the package and let them thaw overnight in the fridge. Dinner tonight it’s, Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.


I’ve always enjoyed Hamburger Helpers – Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried Crispy Cheddar Bacon Chicken w Cheesy Rotini Pasta 003a few of them now but this is my favorite by far. This really turns out delicious and easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Then prepare your Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix & Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Virgin Olive Oil, Sea Salt and Pepper. It all comes together for one easily made and delicious dinner. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.



Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavorChicken Helper
* Add chicken
* Pasta side dish included
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!

nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%

Low-Carb Mexican Recipes

April 26, 2015 at 5:37 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Enjoy the Mexican Cuisine without all the carbs, Low-Carb Mexican Recipes. From the Diabetic Living On Line website.



Low-Carb Mexican Recipes
¡Delicioso! Turn to these diabetes-friendly recipes when you’re craving Mexican food. Whether you’re looking for authentic Mexican recipes or Tex-Mex food, we’ve got skinny salsas, veggie-packed taco recipes, and easy low-carb casseroles that are sure to impress.



Grilled Lime Chicken with Watermelon Salsa

Juicy watermelon salsa makes a refreshing topper for this Mexican chicken recipe. With just 9 grams of carb per serving, the lime-brushed chicken breasts are a go-to diabetic dish for the grill…..



Seafood Enchiladas

This gorgeous dish combines the Mexican flavors you love with the convenience of a casserole. We stuffed tortillas with a mixture of fish, shrimp, peppers, and creamy sauce for a low-carb seafood dinner that feeds eight…..



Huevos Rancheros Tacos

Scrambled eggs take the place of meat in these protein-packed vegetarian Mexican tacos. And at 31 grams of carb per serving, they’re a healthy choice for breakfast, lunch, or dinner….

* Click the link below to get all the Low-Carb Mexican Recipes

The Sunday Pizza – Pear Pizza

April 26, 2015 at 5:36 AM | Posted in Sunday Pizza | Leave a comment
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Got a good one for this week’s Sunday Pizza, Pear Pizza! It’s from one of my favorite go to sites when looking for new recipes, the PBS/Recipes website.

Pear Pizza

Pears are sweet and juicy and provide a bright note to cold weather meals. They pair nicely with pungent and creamy cheeses, caramelized onions, and walnuts — all of which have a place on this pizza.



1 red onion, sliced thin
1 tablespoon olive oil
1 tablespoon butter
1 Bartlett pear, sliced thin
2 Seckel pears, sliced thin
4 slices provolone cheese
1/2 cup Gorgonzola cheese
1/2 cup chopped walnuts
Preheat oven to 375°F.
1 – To caramelize onions: Add olive oil and butter to a sauté pan over medium heat. Add onions and cook for at least 30 minutes, stirring occasionally, until onions are deep brown in color and fragrant.
2 – To build pizza: Start with provolone cheese, followed by onions and pears, and sprinkle Gorgonzola cheese and walnuts on top.
3 – Bake for 15-17 minutes, or until crust is golden brown and toppings are bubbly
Pizza Crust

1 teaspoon instant or active dry yeast
1 1/2 cups warm water
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil
1 – Sprinkle yeast over 1 1/2 cups warm water. Let stand for a few minutes.
2 – In a mixer fitted with a paddle attachment, combine flour and salt. With mixer running on low speed, drizzle in olive oil until combined. Add yeast/water mixture and mix until combined, and the dough comes together in a sticky mass.
3 – Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set aside for 1-2 hours.
4 – Take half of the pizza dough (store the other half in the refrigerator for up to 4 days) and form it into a nice, tight ball. Roll with a rolling pin, or toss it around and pull and stretch it.
5 – When the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little more olive oil onto the dough and spread with your fingers. Sprinkle a little bit of salt on top.
Yield: 2 pizza crusts

Kitchen Hint of the Day!

April 26, 2015 at 5:35 AM | Posted in Kitchen Hints | Leave a comment
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Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken up with bottom end up allows more juices to run into the drier breast area.

April 26 is National Pretzel Day

April 26, 2015 at 5:32 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

Today’s five things to know about Pretzel

  1. The first pretzel was created in 610 A.D. by a monk in southern France or northern Italy. It was originally called a ‘pretiola’ and was renamed ‘pretzel’ later when the idea migrated to Germany and Austria.
  2.  In 1861, pretzel twisting was the second highest-paying job in the Philadelphia region. Today, machines do the twisting, although at some artisan shops, tourists can still see it done the old-fashioned way.
  3. The birthplace of the hard pretzel was Lancaster County, Pennsylvania. The pretzel, or bretzel as it was called then, first came to America in 1710 with Palatine German immigrants (from the Rhineland) who settled in Lancaster County, Pennsylvania and became known, incorrectly, as the “Pennsylvania Dutch.”
  4.  In the 18th century, German children would wear pretzel necklaces at the beginning of a new year for prosperity, health and good fortune.
  5. In the 17th century, pretzels were…

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Colombian Flat-Iron Steak w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf)

April 25, 2015 at 5:20 PM | Posted in leftovers, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Colombian Flat-Iron Steak w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf)


Columbian Flat-Iron Steak 012
Cool, cloudy, and rain on and off outside today. But some nice Spring weather moving in by Monday. Did some house cleaning and laundry today. And today is Day 7 of the “Freezer Meal Week.” Been using items stashed in the freezer all week and all made some mighty fine dinners! Last night I put a Wild Idea Buffalo – 8 oz. Colombian Flat-Iron Steak in the fridge to thaw overnight. Tonight I prepared a Colombian Flat-Iron Steak w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf).



This is a new Buffalo Steak from Wild Idea Buffalo, 8 oz. Colombian Flat-Iron Steak. So of course I had to order it. Columbian Flat-Iron Steak 003Colombian Flat-Iron Steak is a “Colombian Style” marinade Steak. The marinade consists of; Worcestershire. Organic: Lime Juice, Sea Salt, Green Onion, Oregano, Cumin, and Red Pepper. I was going to fire the grill up but due to the rain I had to pan fry it. So to prepare this bad boy I got the Cast Iron Skillet out. Sprayed a shot of Pam on it and a tablespoon of Extra Virgin Olive Oil, heated it up on medium heat. I seasoned it with McCormick Sea Salt and Black Peppercorn and when the Skillet was heated I started frying. I cooked it for 3 minutes a side, and it came out a perfect medium rare. Buffalo cooks up so quickly because it’s so lean, you have to keep an eye on it so not to get it over done. Came across a small sack of Baby Bella Mushrooms I had in the fridge. So I sliced them up, seasoned them with Sea Salt, Roasted Cumin, and a Sprig of Thyme and added them to the Skillet as the Buffalo was finishing up. The Colombian Style Marinade is incredible! Slicing this Steak up for a Fajita would be perfect! The Steak as usual was so tender and flavorful. Had half the Steak left so I’ll have the other half at lunch tomorrow as a Steak Sandwich. Great addition to Wild Idea Buffalo Steaks.

For my side dishes it all leftovers. I reheated the side dishes leftover from last night’s dinner, Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf). This is one delicious trio of side dishes. The Cast Iron Green Beans was new recipe that I prepared last night, and it’s one of those “Keeper Recipes.” The full recipe is below.



To prepare the Green Beans I needed the following; Sea Salt and Pepper (to taste), 1 quart home-canned Green Pan Seared Rainbow Trout 003Beans. If you don’t have canned Green Beans use fresh Green Beans or Pan Seared Rainbow Trout 003 can Green Beans instead (I used some Whole Fresh Green Beans, Rough Chopped Pecans, and 3 slices Jennie – O Turkey Bacon. To start I boiled the Green Beans in water for about 6 minutes, this starts their cooking process and will cook faster when in the skillet. Next In a cast-iron skillet on medium high heat, fry Turkey Bacon until almost crisp. Keep the skillet on medium high heat. When Bacon is crisp remove from the skillet and crumble. Add the Green Beans and Pecans to the skillet, cook about 4 minutes tossing with a spatula several times. Add the Bacon back to the skillet, stir and continue cooking until everything is heated through. The Turkey Bacon and Pecans are perfect partners for the Green Beans, gives the Beans a Nutty and Smokey taste. I also reheated the Baby Carrots and Multigrain Batard Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Slices.





Wild Idea Buffalo – 8 oz. Colombian Flat-Iron SteakColombian 8 oz Flat-Iron Steak
Flat Iron steaks have long been a favorite for chefs. We’ve made this popular steakhouse cut even better with our “Colombian Style” marinade. We think this Colombian Style marinade compliments the rich, sweet flavor of our 100% grass-fed bison steak. Simply remove from the package, shake off the excess marinade, and grill over a high heat for 2 minutes per side. You’re going to love this steak!

Ingredients: Grass-Fed Buffalo, Beer, Worcestershire. Organic: Lime Juice, Sea Salt, Green Onion, Oregano, Cumin, Red Pepper.

April 25 is National Zucchini Bread Day

April 25, 2015 at 5:41 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

Here are today’s five things to know about Zucchini Bread

  1. A zucchini has more potassium than a banana.
  2. The word zucchini comes from ‘zucca’ the Italian word for squash.
  3. Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.
  4. According to World’s Healthiest Foods Nutrition info, nutrients and vitamins found in zucchini can help prevent cancer and heart disease.
  5. The flower of the zucchini plant is also edible.

Fun Fact:

The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. Bernard Lavery of Plymouth Devon, UK, grew the humongous veggie.

Mild bitterness in zucchini, like that in related species like cucumbers, may be result from environmental factors such as high temperature, low moisture, low soil nutrients, etc. The bitterness is caused by compounds called cucurbitacins.

A zucchini has more potassium than a banana.


Today’s Pinterest Board : Foodimentary


Today’s Food History

  • 1856 Charles Luttwedge…

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Mexican Dishes – Most Used Ingredients

April 25, 2015 at 5:41 AM | Posted in Uncategorized | Leave a comment

Originally posted on Recipe library:

Mexican Dishes: Must Have Ingredients
Mexican dishes are really delicious because if its special flavors. Many people are looking for mexican food but making it at home without having the right ingredients preparing mexican dishes can be a hard task. Specialty about Mexican food is its native…

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20-Minute Healthy Chicken Recipes

April 25, 2015 at 5:27 AM | Posted in chicken, Eating Well | 2 Comments
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Here’s some more great ideas and recipes for the BBQ Season, all from the EatingWell website.


20-Minute Healthy Chicken Recipes

Easy chicken recipes for a quick dinner in 20 minutes or less.
Our healthy chicken recipes are an easy way to get dinner on the table fast. These chicken nugget recipes, chicken salad recipes, grilled chicken recipes and more quick chicken recipes are ready in 20 minutes or less. Try our Grilled Chicken with Chipotle-Orange Glaze or our Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard for an easy chicken dinner tonight.

Barbecued Chicken Burritos
These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup…..



Sicilian Olive Chicken
This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Sicilians or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side……



* Click the link below to see all the 20-Minute Healthy Chicken Recipes

Saturday’s Chili – Turkey Chili con Carne

April 25, 2015 at 5:26 AM | Posted in chili, Saturday's Chili | Leave a comment
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For this week’s Saturday’s Chili I have a Turkey Chili con Carne.

1 lb Extra Lean Jennie – O Ground Turkey Breast
1 large Onion, chopped (about 1 cup)
2 cloves Garlic, minced
2 tablespoons Chili Powder
1/2 teaspoon Sea Salt
2 teaspoons Roasted Ground Cumin
2 teaspoons Dried Oregano Leaves
1 teaspoon Cocoa Chili Blend
1/2 teaspoon Red Pepper Sauce
2 cups Organic Diced Tomatoes, undrained
1 can (19 oz) Low Sodium Red Kidney Beans, undrained
Frank’s Red Hot Sauce, to taste (Optional)

1 – In 3-quart saucepan, cook Turkey, Onion and Garlic over medium-high heat about 8 minutes, stirring occasionally, until Turkey is no longer pink; drain.
2 – Stir in remaining ingredients except Beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
3 – Stir in Beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
4 – Enjoy a big bowl!


* Serve with – Crackers, Cheese, or Cornbread.

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