Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

February 28, 2014 at 6:28 PM | Posted in chicken, Hamburger Helper, pasta, Pillsbury | Leave a comment
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Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

 

Chicken Helper 005
Tri-State panic has settled in among the masses! Not only are they talking about that four letter word, S-N-O-W, but they’re calling for anywhere from 7″-10″ coming in this weekend! They panic at an 1″ but at up to 10″ its mass hysteria. I did venture out to pick up an extra bag of Salt for outside but no store around here has any, and the stores were packed already at 8:00 this morning. Sunny again but it was 8 degrees early and only a high of 28. I will really be happy when this cold and snowy weather breaks! For dinner tonight Chicken Breasts and a box of Chicken Helper. I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.

 

 

 

Chicken Helper 001
I really enjoy the Hamburger Helpers – Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and it’s so easy 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 and you have one fine meal! 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, Canola 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 Double Chocolate Pudding.

 

 

 
Betty Crocker Crispy Cheddar Bacon Chicken – Chicken HelperChicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor
* Add chicken
* Pasta side dish included
Directions
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.
Chicken:
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%

 
http://www.bettycrocker.com/products/hamburger-helper/products/chicken-helpers/chicken-helper-crispy-cheddar-bacon-w-cheesy-rotini

Jennie – O Turkey Recipe – Grilled Turkey Pastrami Rachel

February 28, 2014 at 11:43 AM | Posted in Jennie-O Turkey Products | 1 Comment
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From the Jennie – O we site it’s a Jennie – O Turkey Recipe – Grilled Turkey Pastrami Rachel

 

 

Jennie – O Turkey Recipe – Grilled Turkey Pastrami Rachel

Made with Extra Lean Turkey Pastrami

Made with Extra Lean Turkey Pastrami

Ingredients
2 slices pumpernickel or sourdough rye bread
2 slices Swiss cheese
4 ounces thinly sliced JENNIE-O® Extra Lean Turkey Pastrami
½ cup deli coleslaw
2 tablespoons low-calorie Russian dressing
Directions
On one bread slice layer cheese, turkey pastrami, coleslaw and dressing. Cover with remaining bread slice.

Place sandwich in skillet or griddle. Cook 4 to 6 minutes or until bread is toasted and golden brown, turning once. Cut sandwich in half.

 

Nutritional Information
Calories 240 Fat 11g
Protein 17g Cholesterol 65mg
Carbohydrates 18g Sodium 950mg
Fiber 2g Saturated Fat 5g
Sugars 3g

 
– See more at: http://www.jennieo.com/recipes/176-Grilled-Turkey-Pastrami-Rachel#sthash.LJxstGoP.dpuf

Quick Light Lunches – Eating Well

February 28, 2014 at 6:38 AM | Posted in Eating Well | Leave a comment
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From the Eating Well web site, Quick Light Lunches!

 

Low-calorie lunch recipes that are quick to prepare.
Save your waistline and your wallet with these quick and packable low-calorie lunch options. Our low-calorie sandwich recipes, Eating Welllow-calorie salad recipes and more low-calorie lunches are perfect to pack for the office.

 
Tuscan-Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day’s lunch……

 
BLT Salad
Here’s a salad version of America’s favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C…..

 
* Get these and more Quick Light Lunches by clicking the link below
http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_light_lunches?sssdmh=dm17.725105&sssdmh=dm17.0&utm_source=EWDNL&esrc=nwewd022414t

Kitchen Hint of the Day!

February 28, 2014 at 6:35 AM | Posted in Kitchen Hints | Leave a comment
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A recipe calls for Sour Cream and your out, Cottage cheese can be used in place of sour cream when making dips. Just place it in the blender until it is creamed.

Cauliflower Mashed Taters

February 28, 2014 at 6:33 AM | Posted in Uncategorized | Leave a comment

Mary's Blog about everything and little about Nothing!

Cauliflower Mashed Taters

These are amazing!!!!

1 head cauliflower, cut in pieces
1 garlic clove…
4 oz cream cheese, room temperature
3 Tbsp cream
1 1/2 tsp chicken bouillon
1/4 tsp black pepper
2 Tbsp parmesan cheese

In a medium pot, bring 4 cups water to a boil. Add 1 tsp salt, cauliflower and garlic clove. Boil till soft.
Drain, and place in a blender. Add all other ingredients and blend till creamy. Serve immediately
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Turkey Breast Steak w/ Au Gratin Potato Casserole, Cut Green Beans, and..

February 27, 2014 at 6:07 PM | Posted in greenbeans, Idahoan Potato Products, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Turkey Breast Steak w/ Au Gratin Potato Casserole, Cut Green Beans, and Fried Apples

 

 

Turkey Steak Fried Apples 006
Another cold and blustery day out again. It seems that’s the norm around here anymore. But a very positive sign that was on yesterday was the Cincinnati Reds had their first Spring Training Game in Arizona, which they won 8-3 over Cleveland. Spring can’t be too far away when “The Boys of Summer” start playing. For dinner tonight it’s a Jennie – O Seasoned Turkey Breast Steak w/ Au Gratin Potato Casserole, Cut Green Beans, and Fried Apples.

 

 
I’ve been buying the Jennie – O Seasoned Turkey Breast Steak for a while now. Easy to prepare, comes seasoned, and always delicious! It serves up to 5, but a lot of times like tonight I’m cooking for 1. So I’ve got some great leftovers that’s perfect for Sandwiches or Fajitas.

 

 
I had come across the Jennie – O Seasoned Turkey Breast Steak at Walmart a while back, and been using regular ever since! As I described earlier it comes Seasoned and it’s only 130 calories and 3 carbs per serving. You can prepare it several ways, I pan fried mine. To prepare it just preheat a large skillet over medium heat, spray it with nonstick spray. Cook the steaks, turning 2-3 times until meat thermometer inserted into thickest portion of meat reached 165°F, approximately 19-21 minutes. Covered with lid for the last 5 minutes of cooking. Remove from stove top, cover, and let rest for 5-10 minutes before slicing. As usual it’s another winner from Jennie – O! It was moist and well seasoned, I did add a couple of shakes of Sea Salt while it was cooking.

 

 

Turkey Steak Fried Apples 001

Fried Apples!

For one side dish I baked a Idahoan Homestyle Au Gratin Potato Casserole. Use these from time to time, another easy to prepare dish. Just mix all the box ingredients with water, milk, and butter and bake. Bakes up a delicious Au Gratin Potato Casserole! Then I heated up a small can of Del Monte Cut Green Beans. I also had a slice of Klosterman Wheat Bread. Then for dessert a bowl of my Mom’s Fried Apples. She makes them with Splenda and they just melt in your mouth!

 

 

 

 

Jennie O Turkey Steak
Jennie – O Seasoned Turkey Breast Steak
A leaner, great tasting grilling option with only 130 calories and 23 g of protein per serving.
* 97% Fat Free
* Gluten Free
* Great on the Grill
* 16 – 24 oz package

Cooking Instructions:
SKILLET METHOD:
Preheat a large skillet over Medium heat.
Spray with nonstick spray.
Cook steaks, turning 2-3 times UNTIL meat thermometer inserted into thickest portion of meat reaches 165°F, approximately 19-21 minutes.
Cover with lid for the last 5 minues of cooking.
Remove from stovetop, cover, and let rest for 5-10 minutes before slicing.

Nutritional Information
Serving Size 112 g Total Carbohydrates 3 g
Calories 130 Dietary Fiber 0 g
Calories From Fat 30 Sugars 1 g
Total Fat 3.0 g Protein 23 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 4%
Sodium 510 mg Calcium 0%

 

– See more at: http://www.jennieo.com/products/160-Turkey-Breast-Steak#sthash.19f6j809.dpuf

 

 
Idahoan Homestyle Au Gratin Potato CasseroleIdahoan Au Graten
There’s no better way to start a savory Au Gratin Homestyle Casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
Oven Directions
Best for Golden Browning
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Nutrition Facts
Serving Size 2/3 cup mix (29 g)
Per Serving % Daily Value*
Calories 110

Calories from Fat 13

Total Fat 1.5g 2%

Sodium 690mg 29%

Carbohydrates 20.0g 7%

Dietary Fiber 2.0g 8%

Sugars 2.0g

Protein 3.0g

 

http://idahoan.com/products/au-gratin-homestyle-casserole/

Why Buy A Whole Chicken?

February 27, 2014 at 9:38 AM | Posted in Uncategorized | Leave a comment

jovina cooks

prod_Whole_Chx

Why is buying a whole chicken better than buying one that is cut into serving pieces?

First, a whole chicken is cheaper per pound and is handled less along the way. It lends itself to a variety of cooking techniques and can be cut up at home exactly the way you want it: in half, quarters, eighths or tenths. Eating all of an animal not just the popular cuts, such as the breast, is the most sustainable way to eat. You get the added bonus of the back, neck, frame and gizzards, which can all be used to make broth for soup.

Second, you get several meals from one chicken. You can roast, braise or cook a chicken in the slow cooker. Once cooked, slice some of the chicken for the main meal and then use the leftovers in any number of dishes, such as risotto, chicken pie, a stir-fry, sandwiches…

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February 27 is National Kahlua Day

February 27, 2014 at 8:59 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

Five Food finds about Kahlua

      1.  Kahlúa is the ‘original’ coffee liquor.  First produced in 1936 by Veracruz, Mexico native Pedro Domeca.

2. The  word Kah-lúa means “Heart of the Veracruz people”

3. The ‘Black Russian’ the worlds most popular Kahlúa mixed drink,was first created in 1949.

4. A 1 ounce serving of Kalúa contains 20% alcohol /42 proof, zero fat, 14 carbs, and 91 calories

5. It takes 7 years to create each bottle of Kalúa, from harvest of the coffee beans, vanilla, and sugar cane to bottle.

Daily Quote:

“Alcohol may be man’s worst enemy, but the bible says love your enemy.” ~Frank Sinatra

also: National Strawberry Day

Events of February 27

Today’s Food History

on this day in…

  • 1827 The first Mardi Gras celebration was held in New Orleans.
  • 1879 Saccharin, an artificial sweetener, was discovered by Constantine Fahlberg and Ira Remsen at Johns Hopkins…

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Grain of the Week – Semolina Wheat

February 27, 2014 at 6:47 AM | Posted in Grain of the Week | Leave a comment
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Semolina

Semolina

Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and maize.

 

 

 
Semolina is derived from the Italian word semola, meaning ‘bran’. This is derived from the ancient Latin simila, meaning ‘flour’, itself a borrowing from Greek σεμίδαλις (semidalis), “groats”. The words simila, semidalis, groat, and grain may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, samita and godhuma. Semolina may also be a loan word from the Semitic root smd – to grind into groats.

 

 

 
Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can be thus produced.

 

 

 
Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina).
Broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.)
When semolina comes from softer types of wheats, it is white in color. In this case, the correct name is flour, not semolina. In the United States, coarser meal coming from softer types of wheats is known also as farina.

 

 

 
Boiled semolina turns into a porridge, known in some areas as Cream of Wheat. In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Slovenia, Romania and Croatia, semolina is known as Grieß (a word related to “grits”) and is mixed with egg to make Grießknödel, which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter.
In South India, semolina is used to make savory foods, like rava dosa and upma, or puddings, like kesari or sheera. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating.
In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes.

 

 

 

Dutch semolina pudding with a redcurrant sauce

Dutch semolina pudding with a redcurrant sauce

In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Romania and Croatia, semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish Grießkoch or Grießbrei. In the Netherlands, it is called griesmeelpap, although there is usually no chocolate in it, and it is more a dessert than a breakfast dish. Sweetened semolina, boiled in water or milk into a firm porridge and subsequently refrigerated, is popular in northwestern Europe as a dessert called semolina pudding. It is often flavored with vanilla and served with jam or redcurrant sauce.
In Sweden, Estonia, Finland, Lithuania, Latvia, Poland, Ukraine and Russia, it is eaten as breakfast porridge, sometimes mixed with raisins and served with milk. In Swedish it is known as mannagrynsgröt, or boiled together with blueberries, as blåbärsgröt. In Sweden, Estonia, Finland and Latvia, for a dessert usually eaten in summer, semolina is boiled together with juice from berries and then whipped into a light, airy consistency to create klappgröt (Swedish name), also known as vispipuuro (Finnish name) or mannavaht (Estonian name). In the Middle East, it is used to make desserts called harisa, or so-called basbosa or nammora.
In Pakistan and North India, semolina is used for such sweets as suji halwa. Such a preparation is also a popular dessert in Greece (halvas) and Cyprus (halvas or helva). In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding. In Turkey (“Helva”), Bulgaria (“Halva”), Iran (“Halva”), Pakistan (“Halva”), and Arab countries, halawa is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts.
Basbousa (North African and Alexandrine harisa) is made chiefly of semolina. In some cultures, it is served at funerals, during special celebrations, or as a religious offering.

 

 

 
As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust.

 

Kitchen Hint of the Day!

February 27, 2014 at 6:43 AM | Posted in Kitchen Hints | 2 Comments
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To re-use a jam jar and eliminate any existing odor, pour in strong black coffee, let it stand for a few minutes, then rinse out. The odor should be eliminated!

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