Turkey Breast Tenderloins w/ Noodles

May 31, 2014 at 6:03 PM | Posted in Jennie-O Turkey Products, mushrooms, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Turkey Breast Tenderloins w/ Noodles



Jen O Turkey Tenderloins Noodles 013

Started the morning off with a Scrambled Egg topped with a sprinkle of Sargento Reduced Fat Shredded Cheddar, Jennie – O Turkey Lean Breakfast Sausage Links, a couple of slices of buttered Klosterman Wheat Bread, and a cup of fresh Brewed Bigelow Decaf Green Tea. How did your morning start off? Been another gorgeous day out again, be nice if it stayed like this year around! Dinner tonight; Turkey Breast Tenderloins w/ Noodles.





Jen O Turkey Tenderloins Noodles 001
When it’s a Turkey Dish it’s usually Jennie – O Turkey. I’ll be using Jennie – O Extra Lean Boneless Turkey Breast Tenderloins. To prepare it I’ll need; Turkey Breast Tenderloins, Low Sodium Soy Sauce, Swanson Low Sodium Chicken Broth, Sea Salt, Ground Pepper, Hungarian Paprika, Oregano, Parsley, Mushrooms (sliced), Ronzoni Healthy Harvest Extra Wide Noodles (100% Whole Grain), and I Can’t Believe It’s Not Butter.





Jen O Turkey Tenderloins Noodles 003
I started by boiling some water for the Healthy Harvest Noodles, and cooked those by the package instructions. I had went to Meijer earlier this morning and purchased the Jennie – O Turkey Tenderloins. I took 2 of the Tenderloins and put them in a Hefty Zip Plastic Bag and added some Low Sodium Soy Sauce to marinate and put them back in the fridge for about 2 hours. Removed them from the bag and shook off the excess Soy Sauce. I then seasoned them with Sea Salt, Pepper, and Hungarian Paprika. Then pan fried them by the package instructions on medium heat. As the Tenderloins were finishing up I added my sliced Mushrooms and the Parsley. As all that was finishing up, my Noodles were just finishing also. To serve I made a bed of the Noodles, topped with a bit of Butter, and topped it with the Turkey Breast tenderloins and Mushrooms and topped that with Oregano Flakes and Kraft Reduced Fat Grated Parmesan Cheese. I put together the recipe last night when I was thinking about what to have for Dinner, and it turned out as one delicious and healthy recipe. The Jennie – O Turkey Tenderloins were delicious! Tender, moist, and seasoned just right. I left the Jennie – O Turkey Tenderloins product info at the end of the post for complete instructions on pan frying the tenderloins. For dessert later a Jello Sugar Free Dark Chocolate Pudding.




Jennie O Extra Lean Boneless Turkey Breast Tenderloins

Jennie – O Extra Lean Boneless Turkey Breast Tenderloins

The versatile, 99 percent fat-free turkey breast tenderloins can be used in quick meals or more refined dishes with equal success.
Find this product in the refrigerated section of your grocery store.
Product Features:
99% fat free
Gluten Free
The Biggest Loser® product
20-oz package (1.25 lbs)

Cooking Instructions:
Sray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil.
Preheat skillet over medium-high heat.
Place tenderloins in hot skillet.
Brown on both sides.
Add 1/3 cup liquid.
Reduce heat to medium-low.
Cook, covered, 35 to 40 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.

Preheat oven to 350°F.
Spray 9×9 or 11×17-inch pan with nonstick cooking spray.
Place tenderloins in pan.
Add 1/3 cup liquid.
Cover with foil.
Cook 30 minutes.
Remove foil.
Cook 20 to 30 minutes more, basting occasionally if desired.
Always cook to well-done, 165º 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 10 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 50 mg Iron 4%
Sodium 75 mg Calcium 0%

– See more at: http://www.jennieo.com/products/90-Extra-Lean-Boneless-Turkey-Breast-Tenderloins#sthash.lbCMhUty.dpuf





Ronzoni Whole Grain Noodles

Ronzoni Healthy Harvest Whole Grain X-Wide Noodles
Whole Grain X-Wide Noodles are short flat pasta strips made with eggs. Whole Grain Noodles come in wide or extra wide. Whole Grain X-Wide Noodle are best in soup, entrées, side dishes or oven bakes. Cream or cheese sauces, gravy, light tomato sauce or simple butter (or olive oil) tosses are complementary.


Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: 6 Amount Per Serving
Calories 180 Calories from Fat 15
% Daily Value* Total Fat 1.5g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 10mg 0% Total Carbohydrate 37g 12% Dietary Fiber 5g 20% Sugars 2g Protein 9g


See more at: http://pasta-products-ronzonihealthyharvest.newworldpasta.com/Whole-Grain-X-Wide-Noodle-ZX003340006508ZX9#sthash.I0qoV69j.dpuf


May 31 is National Macaroon Day

May 31, 2014 at 10:59 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays


Macaroons, the perfect sweet treats

all day!

Did you know…

  1.  The original macaroon was a “small sweet cake consisting largely of ground almonds” similar to Italian amaretti.
  2. The English word macaroon and French macaron come from the Italian maccarone or maccherone.
  3. Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered seeds, generally almonds or nuts.
  4. The Scottish macaroon is a sweet confection with a thick velvety centre covered in chocolate and topped with roasted coconut.
  5. In North America, the coconut macaroon is the better known variety.


Today’s Food History

  • 1744 Richard Lovell Edgeworth died. An Anglo-Irish inventor, among his many inventions and innovations were a turnip cutter, various improvements in agricultural machines, and a velocipede.
  • 1790 The first U.S. copyright law was signed by George Washington.
  • 1836 The Waldorf-Astoria Hotel opened in New York City.
  • 1884 Dr. John Harvey Kellogg applied for a patent for…

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Our Best Potluck Recipes

May 31, 2014 at 5:34 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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It maybe Potluck, but it still can be healthy and delicious! It’s all from the Diabetic Living On Line website.

Our Best Potluck Recipes
We’ve gathered a list of our most popular crowd-pleasing recipes! These desserts, main dishes, and appetizers are perfect for Diabetic living logopotlucks.

Green Beans with Peppers and Pineapple
This low-carb side dish is both tasty and striking. Our unique green bean recipe incorporates fresh pineapple and lime for a summery spin on the potluck classic….



Blackberry Salad with Feta
Looking for a head-turner? Bring this gorgeous blackberry salad. Loaded with antioxidants and packing just 11 grams of carb per serving, the unique side dish is sure to impress….


Turkey-Vegetable “Sushi”
These sushi-inspired pinwheels have just six ingredients and are fun to eat. Three slices boast just 51 calories and 2 grams of carb….


* Click the link below to get all the Potluck Recipes.



Kitchen Hints of the Day!

May 31, 2014 at 5:30 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Mel, for sending these to share!

Hint #1 – Black pepper, garlic powder, salt and cayenne pepper are excellent
“after cooking” seasonings. Allow your guests to season dishes with these
spices at the table.


Hint #2 – Cinnamon, nutmeg, cloves and allspice have a special affinity for
sweet dishes.

Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries

May 30, 2014 at 5:06 PM | Posted in fish, Ore - Ida, tilapia | Leave a comment
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Today’s Menu: Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries




Seasoned Tilapia Baked Fries 006
Wow a perfect day out today! About 78 degrees, sunny, and a bit of a breeze. Had an early doctor’s appointment with dermatologist, just a 6 month check up, got the car washed, and ran a couple of errands, then home for the day. Cleaned up the grill a bit and then got the cart out to enjoy the rest of the day. For dinner tonight it’s a Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries.





Still using the bag of Tilapia I had purchased from Walmart. Good thing to have in the freezer, their easily thawed, easy to prepare , and delicious! I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side. Served it on a Meijer Bakery Perfection Deli Mini Wheat Sub Bun.


For a side for my Fish Sandwich I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert/snack later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.



Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style FriesOre Ida Simply


You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
CALS 130
FAT 4 1/2g
SODIUM 290mg



May 30 is National Mint Julep Day

May 30, 2014 at 9:04 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays


Mint Julep is a centuries-old cocktail & Southern favorite,

Celebrate National Mint Julep day!

Did you know…

  1. A mint julep is traditionally made with four ingredients: mint leaf, bourbon, sugar, and water.
  2. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular.
  3. In the use of sugar and mint, it is similar to the mojito.
  4. Proper preparation of the cocktail is commonly debated, as methods may vary considerably from one bartender to another.
  5. The mint julep may be considered as one of a loosely associated family of drinks called “smashes” (the brandy smash is another example, as well as the mojito), in which fresh mint and other ingredients are muddled or crushed in preparation for flavoring the finished drink.


Today’s Food History

  • 1783 The first daily American newspaper was published in Philadelphia, ‘The Pennsylvania Evening Post’
  • 1848 William Young of Baltimore, Maryland received the…

View original post 76 more words

Jennie – O Turkey Recipe of the Week – Minneapolis Lucy Turkey Burger

May 30, 2014 at 5:28 AM | Posted in Uncategorized | Leave a comment
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What is a Minneapolis Lucy Turkey Burger you ask? Well it’s this week’s Jennie – O Turkey Recipe of the Week. It’s got JENNIE-O® Extra Lean Ground Turkey Breast and JENNIE-O® Turkey Bacon in it, so you know it’s going to be a good one! You can get this and many more delicious and healthy recipes at the Jennie – O Turkey website. http://www.jennieo.com/



Minneapolis Lucy Turkey BurgerJennie - O Minneapolis Lucy Turkey Burger


1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
4 slices American cheese
2 teaspoons canola oil, divided
2 cups sliced mushrooms
2 onions, thinly sliced
4 butter lettuce leaves
4 burger buns, split and toasted
4 slices JENNIE-O® Turkey Bacon, cooked according to package directions
barbeque sauce, if desired
Prepare grill. Shape ground turkey into 8 equal balls. Press each ball to form patty large enough to encase cheese slice. Place cheese slice on 4 patties. Top with another patty. Press edges together to seal. Cook 8 to 10 minutes per side or until turkey is well done, 165°F as measured by meat thermometer.

In large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms. Cook 5 minutes or until browned. In large skillet, heat remaining oil. Cook onions 10 minutes or until softened and browned.

Place lettuce on bottom half of buns. Top with patties, mushrooms, onions and bacon. Drizzle with barbeque sauce, if desired. Cover with bun tops.
Nutritional Information
Calories 360 Fat 13g
Protein 43g Cholesterol 95mg
Carbohydrates 22g Sodium 670mg
Fiber 3g Saturated Fat 4.5g
Sugars 4g

– See more at: http://www.jennieo.com/recipes/702-Minneapolis-Lucy-Turkey-Burger#sthash.SS2Be3GF.dpuf

Kitchen Tip of the Day!

May 30, 2014 at 5:18 AM | Posted in Kitchen Hints | Leave a comment
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Add about three tablespoons of milk to oatmeal when you reheat it and it will be as creamy as ever.

Swanson Pan Sauteed Chicken with Vegetables and Herbs

May 29, 2014 at 5:19 PM | Posted in baking, carrots, chicken, potatoes | 3 Comments
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Today’s Menu: Swanson Pan Sauteed Chicken with Vegetables and Herbs



Swanson Pan Sauteed Chicken with Vegetables and Herbs 005

It started off as a beautiful morning but it turned quickly, as I left this morning to run some errands and stop by a local Kroger I came upon a terrible 4 car wreck at an intersection just blocks from where I live. 1 person was killed and another 4 injured. And the idiot that caused it ran a red light while fleeing from an accident he caused just up the road! So, so, STUPID! I’ve been thinking about that all day, you just never know. For dinner tonight I prepared one of my favorite comfort food dinners, Swanson Pan Sauteed Chicken with Vegetables and Herbs.



I wanted a good hearty comfort food for dinner so I went with the Pan Sauteed Chicken With Vegetables And Herbs. I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare it I’ll need; Black Pepper, Hungarian Paprika, All Purpose Flour, Chicken Breasts, Extra Virgin Olive Oil, Red Onions, Red Potatoes, Whole Baby Carrots, Swanson Chicken Stock, Lemon Juice, Fresh Oregano, and Fresh Thyme. If you’ve been looking for one delicious Chicken Dish for the family, this is it!


To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with a Flour and Paprika mix. Heat the Extra Virgin Olive Oil in a 12-inch oven-safe skillet over medium-high heat then add the Chicken and cook until it’s well browned on all sides.



Swanson Pan Sauteed Chicken with Vegetables and Herbs 002

Remove the Chicken from the skillet and add the Onions and Potatoes to the skillet and cook for 5 minutes. Add the Carrots, Chicken Stock, Lemon Juice and Oregano and heat to boil and return the Chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the Chicken is cooked through and the Vegetables are tender. Sprinkle with the Thyme or any other fresh Herb.



The Chicken comes out super moist and with a fantastic flavor! The Seasoning, Herbs, and the Lemon Juice gives the Chicken that perfect taste. The same with the Vegetables, Carrots and Potatoes which burst with flavor. The original full recipe is at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.




Swanson Pan Sauteed Chicken with Vegetables and Herbs

1/8 tsp ground black pepper
1/8 tsp paprika
2 tbsp all-purpose flour
4 chicken breasts
2 tbsp EVOO
2 small red onions, cut into quarters
1 lb new potatoes, cut into quarters
8 oz fresh whole baby carrots
1 1/2 cups Swanson Chicken Stock
3 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme

1 Heat oven to 350. Combine black pepper, paprika and flour. Coat chicken with flour mixture.
2 Heat oil in 12″ skillet over medium-high heat. Add the chicken and cook until it’s well browned on all sides. Remove chicken from skillet.
3 Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover.
4 Bake at 350 for 25 minutes. Uncover the skillet and bake for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with thyme.

May 29 is National Biscuit Day

May 29, 2014 at 11:17 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays


A tasty and puffy biscuit, either sweet or savory,

can go great with everything.

Happy National Biscuit day.

Did you know…

  1. In the United Kingdom, the word “biscuit” is used to refer to what we in the United States would call a “cookie”.
  2. White flour, commonly used to bake biscuits, is almost instantly metabolized into sugar.  Biscuits will quickly spike your blood-sugar level.
  3. Mustard is a common condiment to use on biscuits in the south, especially to accompany ham.
  4. Most biscuit recipes call for a healthy dose of butter in the baking process.  Despite this, many people butter their biscuits after they are served as well.
  5. The main difference between biscuits and rolls is the leavening agent.  Biscuits use baking soda.  Rolls use yeast.


Today’s Food History

  • 1630 Charles II, king of England was born. The ‘Merry Monarch,’ tea was introduced to England during his reign. On December 23, 1675…

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