Source: Crock Pot Apple Sauce
Source: Carne Pizzaiola
Tags: Cooking, Dinner, Food, Kraft Reduced Fat Grated Parmesan Cheese., Linguine, Pasta, Pasta Roni - Olive Oil and Italian Herb, recipes, Seafood, Shrimp
Today’s Menu: Shrimp w/ Pasta Roni – Italian Herb Pasta
Started the morning off with Scrambled Eggs and Toast. Scrambled 2 medium size Eggs that I seasoned with Salt and Pepper. Then I toasted a couple of slices of Healthy Life Whole Grain Bread and made my morning cup of Bigelow Decaf Green Tea. Nice start to the day! Another day of showers on and off all day. High was around 68 degrees. Had to trim the vine again that lines the driveway. It grows so quickly, I have to trim it every 2-3 weeks. Took my Hoveround chair out and cleaned it up. Back inside did a few things around the house, and all caught up for the day. For Dinner tonight its Shrimp w/ Pasta Roni – Italian Herb Pasta.
For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love the Shrimp and Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.
So tonight I’m using a box of Pasta Roni Rustic Recipes Olive Oil and Italian Herb.It comes with the Pasta (Linguine) and Olive Oil and Herb Seasoning. I added; 1 3/4 cups of water and 1 Tbsp. of Light Olive Oil. Then to prepare it; In a medium saucepan bring water and Olive Oil to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Olive Oil and Herb Seasoning are perfect with the Linguine. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese. Just too good, this makes one delicious Shrimp and Pasta Dish! Also had a slice of Healthy Life Whole Grain Bread, lightly buttered. For dessert later a bowl of Dole Sliced Peaches.
Pasta Roni Rustic Recipes Olive Oil and Italian Herb
Inspired by the flavors of Italy, our Pasta Roni® Rustic Recipes Olive Oil and Italian Herb combines linguine with olive oil, Italian herbs and other natural flavors. This mouth-watering side dish contains no preservatives and no artificial flavors.
What You’ll Need
1 3/4 cups of water
1 tablespoons of olive oil
What You’ll Do:
1 – In medium saucepan, bring water and olive oil to a boil. Then slowly stir in pasta and Special Seasonings. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
DURUM WHEAT SEMOLINA, AUTOLYZED YEAST EXTRACT*, SALT, OLIVE OIL, NATURAL FLAVORS, CREAM, NONFAT MILK, RED BELL PEPPER*, GARLIC*, ONIONS*, PARSLEY*, SUGAR, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, POTASSIUM CHLORIDE, SOY SAUCE (SOYBEANS, WHEAT, SALT), BUTTER (CREAM, SALT), ANNATTO EXTRACT COLOR.
CONTAINS WHEAT, MILK AND SOY INGREDIENTS.
Serving Size: 2.0 oz (56 g/about 1 inch circle dry pasta & 1 Tbsp sauce mix) (1 cup prepared)
Servings Per Container: about 2.5 (dry)
Amount Per Serving% Daily Value
Calories from Fat 25
Total Fat 2.5g3%
Saturated Fat 0.5g4%
Trans Fat 0g
Total Carbohydrate 38g13%
Dietary Fiber 2g9%
Tags: carrots, Cooking, Food, Jennie - O Extra Lean Boneless Turkey Breast Tenderloins, Jennie - O Recipe of the Week, Mushrooms, recipes, Spices, Stew, Turkey Vegetable Stew, Vegetables
This week’s Jennie – O Recipe of the Week is Turkey Vegetable Stew. Made with JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins and packed with Vegetables. Plus its 300 calories! You can find this recipe and all the other delicious and healthy recipes all on the Jennie – O website. Make the SWITCH! https://www.jennieo.com/
Turkey Vegetable Stew
Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving.
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
½ cup all-purpose flour
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 cup chopped carrots
1 cup chopped onion
½ cup chopped celery
4 minced garlic cloves, divided
1 cup dry white wine
¼ cup tomato paste
1 tablespoon chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1 teaspoon finely grated lemon zest
1) Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally. Simmer, uncovered, 5 minutes or until thickened.
3) In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.
* Always cook to an internal temperature of 165°F.
Tags: Cooking, EatingWell, Food, Low Calorie Soup Recipes, Manhattan Cod Chowder, Mushrooms, recipes, Rice, Soup, Tortellini Soup
From the EatingWell website its Low-Calorie Soup Recipes for Fall. Recipes including; Russian Tortellini Soup, Manhattan Cod Chowder, and Wild Rice and Mushroom Soup. Find all these and all the other delicious and healthy recipes on the EatingWell website. http://www.eatingwell.com/
Slim down with satisfying and comforting fall soup recipes. These yummy low-calorie soup recipes are comforting without the excess calories in some creamy soups. We’ve slimmed down our low-calorie soup recipes and added in fiber-rich vegetables and lean proteins to make them even more satisfying.
Russian Tortellini Soup
Many cultures have a version of dumplings; for Russians, they’re called pelmeni. One of the ways they’re often served is in a cabbage soup. We substitute easier-to-find tortellini in this healthy soup recipe with great results, but if you can find pelmeni, go ahead and use them…..
Manhattan Cod Chowder
This healthy fish chowder recipe with a tomato base is a lighter alternative to creamy soups. If you prefer a stronger-flavored fish in your chowder recipe, try salmon or swordfish instead of the cod. Serve the chowder with oyster crackers, hot sauce and a baby kale Caesar salad….
Wild Rice and Mushroom Soup
Inspired by creamy turkey and wild rice soup recipes, this vegetarian mushroom soup recipe is a whole lot lighter and gets a rich flavor boost from caramelized leeks. Serve with a green salad with sherry vinaigrette and crusty bread to sop up any bits left in the bowl……
* Click the link below to get all the Low-Calorie Soup Recipes for Fall
Tags: Baking, Cooking, Cooking Tips, Flour, Food, Gravy, Grilling, Kitchen Hints, recipes, Salt
Making your own gravy…..
Salt added to flour used for thickening gravies, etc., will help to prevent lumping.
Tags: Cooking, Dinner, Food, Honey, Kraft Cheese, Old El Paso Flour Tortillas, Ortega Smoky Chipotle Taco Sauce, recipes, Slow cooker, Slow Cooker Honey Chipotle Chicken Tacos, Spices, Wholly Guacamole
Today’s Menu: Slow Cooker Honey Chipotle Chicken Tacos
For Breakfast this morning I heated up the remainder of the Potato and Ham Skillet along with the morning cup of Bigelow Decaf Green Tea. After Breakfast i went to the local Kroger here up the road. Wanted to go early before the rain returned. I didn’t need much but as always I picked up a few extra items. Back home finished up some laundry for Mom. Then later I took everything out of the fridge and gave it a good cleaning. My how time flies when you’re having fun! For Dinner tonight a new Chicken Dish. I prepared Slow Cooker Honey Chipotle Chicken Tacos.
The minute I saw this recipe I knew I had to try it! I seen it on Facebook and after checking on the net I found various sites that had it, all basically the same. I’m using the one from the with salt and wit website (http://withsaltandwit.com/). A very good website with a load of great recipes, check it out! To make the dish I’ll need the following; For the Chicken: – 2 pounds skinless and boneless chicken breasts, ⅓ cup honey. For the Honey Chipotle Marinade: – 1½ teaspoons chili powder, 2 teaspoons chipotle in adobo sauce (or ground chipotle powder if gluten-free), 1 tablespoon ground cumin, 1½ teaspoons paprika, 1½ teaspoon garlic salt, 1 teaspoon onion powder, heaping ½ teaspoon ground coriander, and ½ teaspoon pepper. Just by the list of seasonings, you can tell that the Chicken will be packed with flavor!
I had the Chicken Breasts in the freezer so I sat them in the fridge and let them thaw overnight. To prepare the dish; Got the Slow Cooker out and lined it with a Slow Cooker Liner, then sprayed it with Pam Cooking Spray. Placed the chicken in the bottom of the Slow Cooker. Then mixed together the Chicken Rub Ingredients. Sprinkled the Rub evenly over the Chicken. Next take the Honey and pour over top the Chicken. Cover and cook on high for 3 – 3½ hours or low for 5-6 hours or until meat is cooked through and easily falls apart. I cooked mine on high for 4 hours. Once the Chicken was cooked, remove it from the slow cooker and shred it with two forks. Then return the shredded chicken back to the slow cooker to absorb the cooking liquid. Taste and seasoned it with salt and pepper.
To serve them; I used Old El Paso Flour Tortillas. I wrapped the Tortillas in a paper towel and heated them up in the microwave, 30 seconds. In the center of each Tortilla, added the Chicken mixture and topped with the other toppings. Toppings I used; Red Cabbage, Kraft 2% Shredded Colby/Jack Cheese, sliced Black Olives, and a light touch of Ortega Smokey Chipotle Taco Sauce. And these Soft Tacos are ready to serve! One huge problem I came across with this recipe, when you shred the Chicken, trying not to eat it as you shred it! The Chicken is incredible, just bursting with flavor! You have all the Spices, with heat from the Chipotle, and then the Honey giving it a sweet taste. Truly a “Keeper Recipe”. So if you love Chicken and Soft Tacos, you have to try this one! For Dessert later a Jello Sugar Free Dark Chocolate Pudding. The original recipe and web link is below.
Slow Cooker Honey Chipotle Chicken Tacos
Slow Cooker Honey Chipotle Chicken Tacos are slightly sweet and slightly spicy! The slow cooked chicken is fall apart tender, juicy and full of chipotle and honey! Delicious in tacos or over lettuce for a lighter option!
Serves: 8 servings
2 pounds skinless, boneless chicken breasts
⅓ cup honey
Honey Chipotle Marinade:
1½ teaspoons chili powder
2 teaspoons chipotle in adobo sauce (or ground chipotle powder if gluten-free)
1 tablespoon ground cumin
1½ teaspoons paprika
1½ teaspoon garlic salt
1 teaspoon onion powder
heaping ½ teaspoon ground coriander
½ teaspoon pepper
8 taco sized corn or flour tortillas
½ cup Pepper Jack cheese, shredded, if desired
Red Cabbage, diced
Avocados, sliced thin
Place chicken in the bottom of a slow-cooker.
Mix together the chicken rub ingredients. Sprinkle evenly over the chicken. Pour honey over top.
Cover and cook on high for 3 – 3½ hours or low for 5-6 hours or until meat is cooked through and easily falls apart.
Once the chicken is cooked, remove from the slow cooker and shred with two forks.
Return the shredded chicken back to the slow cooker to absorb the cooking liquid. Taste and season with salt and pepper, if desired.
You can either char your tortillas by placing over a gas grill until lightly charred or you can wrap them in a paper towel and microwave for 10 seconds.
In the center of each tortilla, add the chicken mixture and top with desired garnishes. Serve immediately.
Serving size: 1 Taco Calories: 272 Fat: 7g Saturated fat: 2g Carbohydrates: 23g Sugar: 12g Fiber: 2g Protein: 28g
Source: Chicken Parmesan Melt