Drunken Fried Rice

May 22, 2017 at 8:58 PM | Posted in Uncategorized | Leave a comment

Drunken Fried Rice! Yes, there is such a thing and I’m soooo happy to know it! See, my baby sis just told me she was having leftover take out Drunken Noodles for lunch and a craving hit. Mayb…

Source: Drunken Fried Rice

A Simple Backyard Supper with Flavors of Italy

May 22, 2017 at 5:06 PM | Posted in Uncategorized | Leave a comment

Summer is finally here with a vengeance! It was cold and rainy mid-week, only to jump into the upper 90s by the weekend. A shock to the system to say the least. The last thing anyone wanted to do w…

Source: A Simple Backyard Supper with Flavors of Italy

Healthy Harvest Turkey Lasagna and Baked French Bread

May 22, 2017 at 4:59 PM | Posted in Jennie-O Turkey Products, Lasagna, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Healthy Harvest Turkey Lasagna and Baked French Bread

 

 

For Breakfast this morning I fried up a couple of Jennie – O Turkey Breakfast Sausage Links, some Simply Potatoes Shredded Hash Browns, toasted a Healthy Life Whole Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. Partly cloudy and a high of 72 degrees out there today. Right after Breakfast I headed out to Meijer for some items and back home. I had to be at my Oncologist at 10:15 for my 6 month exam. My blood work and exam looked good and I’ll go back in 6 months! Did a few things around the hose and later got the cart out and went around the yard and sprayed for weeds. Took a ride down to the lake and just relaxed. For Dinner tonight I prepared a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread.

 
As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

Ready for the oven!

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

….and done!

The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some though. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 
Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

1 lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g

 
Jennie – O Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* 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.

Nutritional Information
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%

http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast

Inside-Out Grilled Steak Salad Recipe | Diabetic Recipes – Diabetic Gourmet Magazine

May 22, 2017 at 10:36 AM | Posted in Uncategorized | Leave a comment

Diabetic Inside-Out Grilled Steak Salad Recipe from Diabetic Gourmet Magazine, plus many more recipes for a healthy diabetic diet.

Source: Inside-Out Grilled Steak Salad Recipe | Diabetic Recipes – Diabetic Gourmet Magazine

Memorial Day – More than just Backyard Barbecues and Family Fun

May 22, 2017 at 8:22 AM | Posted in Uncategorized | Leave a comment

Like just about everyone in America, I look forward to Memorial Day – a three-day weekend with plenty of family, backyard barbecues or picnics and trips to the beaches, parks and forests that…

Source: Memorial Day – More than just Backyard Barbecues and Family Fun

One of America’s Favorites – Barbecue Sandwich

May 22, 2017 at 5:22 AM | Posted in One of America's Favorites | Leave a comment
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A barbecue sandwich served with pickled cucumber

A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients.

 

 

 
A plethora of meats and preparation styles for barbecue sandwiches exist. Meats may be sliced, chopped or pulled, and various types are used, such as pork, pulled pork, pork shoulder, beef, beef brisket, chicken, sausage, pork ribs and turkey. Some versions use slow-smoked meats. Barbecue sandwiches typically have barbecue sauce included in their preparation, either when the meat is cooked, as a sauce within a sandwich, or both. Some meats may be seasoned with a spice rub. Some barbecue sandwiches may use cooked meats that are not barbecued, but include a barbecue sauce. Coleslaw is sometimes served with barbecue

A pulled pork barbecue sandwich

sandwiches, either on the sandwich itself or as a side dish. Sometimes sautéed vegetables such as onion and garlic are also used. Some versions prepared with beef brisket include both lean and fatty portions from the cut of beef to enhance their flavor. Pre-packaged barbecue sandwiches are also manufactured.

Breads used in the preparation of barbecue sandwiches include white bread, hamburger buns, whole wheat bread and even rye bread. The bread can help to prevent the meat from drying and to retain its temperature.

 

 

Regional variations

Missouri – Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat that first started from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.

North Carolina – Chopped pork barbecue sandwiches with coleslaw served on the sandwich are common in North Carolina. The term “barbecue” in North Carolina commonly refers specifically to barbecued, chopped pork, whereas other barbecued foods are often referred to by their actual food name.

Tennessee – Chopped pork shoulder barbecue sandwiches served with coleslaw atop them are common in Memphis, Tennessee. For example, Leonard Heuberger, who in 1922 founded a barbecue restaurant in Memphis named Leonard’s, has been reputed there as being the inventor of the “classic Memphis pork barbecue sandwich”. This sandwich was prepared on a bun with chopped or pulled pork shoulder meat, a tomato-based sauce, an

A barbecue sandwich, served with a side of smoked beans

d coleslaw. In the book Southern Food: At Home, on the Road, in History, it is stated that other restaurants “followed suit” regarding this sandwich style, and that “…the standard has not changed in more than 60 years.” At the Memphis restaurant chain Tops, pork shoulder sandwiches are described in this book as a “mainstay” that have existed as such since 1952, when the first Tops restaurant opened.

Texas – Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world. Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known.
Generally speaking, the different Texas barbecue styles are distinguished as follows:
* East Texas style: The meat is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.
* Central Texas style: The meat is rubbed with spices and cooked over indirect heat from pecan or oak wood.
* West Texas style: The meat is cooked over direct heat from mesquite wood.
* South Texas style: Features thick, molasses-like sauces that keep the meat very moist.

 

“Meatless Monday” Recipe of the Week – Blue Cheese and Portobello Mushroom Ragout

May 22, 2017 at 5:19 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Blue Cheese and Portobello Mushroom Ragout. Mushrooms and Blue Cheese, what a great pairing! The recipe is from the CooksRecipes website which has a large selection of recipes of all cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Blue Cheese and Portobello Mushroom Ragout

A savory mixture of sautéed shallots and sliced portobello mushrooms served over a bed of roasted vegetables and topped with crumbled blue cheese.

Recipe Ingredients:

2 teaspoons butter
3 shallots finely chopped
1/4 cup dry sherry (optional)
1/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried fennel
Dash of ground white pepper
1 cup (1 large) portobello mushroom, thinly sliced
1/4 to1/2 cup (1 to 2 ounces) blue cheese
2 cups grilled or roasted harvest vegetables* (red peppers, squash, asparagus, etc.)
Pasta (optional)
Freshly chopped parsley (optional)

Cooking Directions:

1 – Add butter to 12-inch non-stick skillet. Sauté shallots over low heat until transparent, approximately 10 to15 minutes.
2 – Add sherry, broth, salt, fennel and pepper. Simmer 2 to 3 minutes to allow flavors to blend.
3 – Add mushrooms. Cook until liquid is absorbed.
4 – Remove pan from heat. Crumble blue cheese over mixture and lightly toss.
5 – Spread mixture over vegetables with or without pasta. Garnish dish with chopped parsley, if desired.
Makes 2 servings.
http://www.cooksrecipes.com/mless/blue_cheese_and_portobello_mushroom_ragout_recipe.html

Kitchen Hint of the Day!

May 22, 2017 at 5:18 AM | Posted in Kitchen Hints | Leave a comment
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Freezing Fruit………

 
To keep delicate fruits or vegetable pieces separate while frozen, open freeze them on a cookie sheet until firm, then pack them into containers or freezer bags for storing.

May 22nd is National Vanilla Pudding Day!

May 22, 2017 at 5:16 AM | Posted in Uncategorized | Leave a comment

Here are today’s five food facts about Pudding:   The Fortress hotel in Galle, Sri Lanka, is charging $14,500 a serving of the world’s most expensive pudding, which is called ̶…

Source: May 22nd is National Vanilla Pudding Day!

Dark and Smokey Brisket Chili

May 21, 2017 at 5:08 PM | Posted in Uncategorized | 3 Comments

It’s been a dry rainy season in Florida so far. It’s a little disappointing, because LORD I’m so sick of sunshine. So, remember when I said that chilis were done until the fall? C…

Source: Dark and Smokey Brisket Chili

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