Sweet Italian Leftovers – Turkey Sausage and Baked Whole Grain Penne Rigate

October 17, 2017 at 5:24 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftovers – Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate

 

 

For Breakfast I Scrambled a couple of Eggs, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Chilly out there this morning, 39 degrees. But it was another beautiful Fall Day out there, 66 degrees and sunny! We had to have Dad at the Eye Care Center. He has Cataracts and they were going to do testing to see if he would be strong enough to take the surgery. We’ll find out when they call with the results. Its been a very stressful day so I’m going to reheat the leftover Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate for Dinner tonight. I left the original post from last night below. Till tomorrow everyone!

 

I prepared a Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate. I’m using 2 of my favorites, Jennie – O Turkey and Ronzoni Healthy Harvest Pasta. I’ll be using Jennie – O Lean Sweet Italian Turkey Sausage along with Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate. I’ll also be needing; 1 jar La Rosa Sauce, 16 ounces fresh Mozzarella (sliced), ¼ cup Kraft Reduced Fat Grated Parmesan Cheese, and sliced Mushrooms.

 

 

 

I cooked the Pasta according to package directions. Boiling Water for 10 minutes. Drain; set aside.

 

 

 

 

 

 

As the Pasta was cooking I got out the Jennie – O Lean Sweet Italian Turkey Sausage and removed the casing on the Sausage. Then in a large skillet I sauteed the Sausage and the sliced Mushrooms. Cooked it until the Sausage is no longer pink. Drain and return to skillet.

 

 

 

 

 

Added the cooked Pasta, La Rosa Sauce, and Parmesan Cheese to skillet and stir to combine. Next I poured half of the Pasta mixture into a 13×9-inch baking dish coated with Pam Cooking Spray. Layer half of the Mozzarella slices on top. Then bake at 375 degrees F, uncovered, for about 40 minutes or until heated through and Mozzarella is melted. Let cool and chow down!

 

 

 

 

Well the wait for my Comfort Food Pasta Bake was well worth it! The Turkey, Mushrooms, Sauce, and Pasta was just so good. Then the fresh slices of Mozzarella sealed the deal! I love that fresh Mozzarella! Also had the baked French Bread. No Dessert tonight.

 

 

 

 

 

Ingredients

1 lb. dry Healthy Harvest 100% Whole Grain Penne Rigatoni Pasta
3 cups (or 1 large jar) La Rosa Sauce
16 ounces fresh Mozzarella, sliced
1 lb. Jennie – O Sweet Italian Sausage, casings removed
¼ cup Kraft Reduced Fat Grated Parmesan Cheese
6 ounces sliced Mushrooms

Instructions
1 – Cook the Pasta according to package directions. Boiling Water for 9 minutes. Drain; set aside
2 – Meanwhile, in a large skillet sauté the Sausage and Mushrooms until Sausage is no longer pink. Drain and return to skillet.
3 – Add the cooked Pasta, La Rosa Sauce, and Parmesan Cheese to skillet and stir to combine.
4 – Pour half of the Pasta mixture into a 13×9-inch baking dish coated with cooking spray. Layer half of the Mozzarella slices on top.
5 – Add another layer of Pasta and a final layer of Mozzarella.
6 – Bake at 375 degrees F, uncovered, for about 30-40 minutes or until warmed through and cheese is melted.

 

Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate
When it comes to nutrition, why settle for less than 100%? Ronzoni Healthy Harvest pasta is 100% all natural and made from a single ingredient, 100% whole wheat. With an excellent source of fiber and 56g of whole grains per serving, it is an important part of a heart healthy* diet. Its delicious flavor is the perfect complement to your favorite pasta recipes. When it comes to keeping your family happy and eating healthy why settle for less than 100%?
Ronzoni® Healthy Harvest® 100% Whole Grain Penne Rigate

* 100% whole grain linguine,
* NON GMO Project Verified
* All natural
* Excellent source of fiber, A low fat
* Sodium free
* Cholesterol free food
* Kosher
Ingredients:
Ingredients: Durum Whole Wheat Flour. Contains Wheat. Manufactured In A Facility That Uses Eggs.

Directions:
* Instructions: 1. bring 4 quarts of water to a rapid boil. 2. add pasta And stir; return to rapid boil. 3. cook uncovered, stirring occasionally for 7 to 9 minutes. 4. drain well.
Safe Handling Instructions: Contains: Wheat.Manufactured in a facility that uses egg ingredients.

Nutrition Facts
Serving Size56 G
Servings Per Container6
Amount Per Serving
Calories 180
Calories From Fat 15 Calories
% Daily Value
Total Fat 1.5 G2
Saturated Fat 0 G0
Trans Fat 0 G
Polyunsaturated Fat 1 G
Monounsaturated Fat 0 G
Cholesterol 0 Mg 0
Sodium 0 Mg 0
Potassium 240 Mg 7
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 2 G
Protein 9 G
https://www.ronzoni.com/en-us/products/3455/WholeGrainPenneRigate.aspx

 

Jennie – O Lean Sweet Italian Turkey Sausage

Lovers of sweet Italian sausage have found a perfect option.

* GLUTEN FREE
* 65% LESS FAT THAN REGULAR PORK SAUSAGE

COOKING INSTRUCTIONS

STOVETOP SKILLET:

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size 109 g
Calories 160
Calories From Fat 90
Total Fat 10.0 g
Saturated Fat 2.5 g
Trans Fat.0 g
Cholesterol 60 mg
Sodium6 70 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 17 g
Vitamin A 0%
Vitamin C 0%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/76-lean-sweet-italian-turkey-sausage

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Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate

October 16, 2017 at 4:44 PM | Posted in pasta, Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate

 

 

For Breakfast I Poached an Egg and served it on a toasted a Healthy Life Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. A big change in our Morning weather, 38 degrees out! Had a high of 60 degrees and mostly cloudy. After Breakfast I went to Kroger for a few items and stopped by the Post Office and mailed a couple of letters and stopped by the Bank before heading home. Back at home I had to repair the Wheel Chair I keep in the trunk of my car, replaced some bolts and screws. Then got the sweeper out and cleaned the rotating brush on it. For Dinner tonight its Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate, I also baked a loaf of Pillsbury French Bread.

 

I had been wanting some type of a Comfort Food Pasta Bake. Sort of a cool Fall day out so what better than to have a Comfort Food Pasta Bake! I prepared a Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate. I’m using 2 of my favorites, Jennie – O Turkey and Ronzoni Healthy Harvest Pasta. I’ll be using Jennie – O Lean Sweet Italian Turkey Sausage along with Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate. I’ll also be needing; 1 jar La Rosa Sauce, 16 ounces fresh Mozzarella (sliced), ¼ cup Kraft Reduced Fat Grated Parmesan Cheese, and sliced Mushrooms. I’ll also be baking a loaf of Pillsbury French Bread.

 

To start I preheated the oven to 350 degrees F, to bake the Bread. After the Bread was done I raised the temperature to 375 degrees F, to bake my dish.

 

 

 

 

Next I cooked the Pasta according to package directions. Boiling Water for 9 minutes. Drain; set aside.

 

 

 

 

 

 

As the Pasta was cooking I got out the Jennie – O Lean Sweet Italian Turkey Sausage and removed the casing on the Sausage. Then in a large skillet I sauteed the Sausage and the sliced Mushrooms. Cooked it until the Sausage is no longer pink. Drain and return to skillet.

 

 

 

 

Added the cooked Pasta, La Rosa Sauce, and Parmesan Cheese to skillet and stir to combine. Next I poured half of the Pasta mixture into a 13×9-inch baking dish coated with Pam Cooking Spray. Layer half of the Mozzarella slices on top. Then bake at 375 degrees F, uncovered, for about 40 minutes or until heated through and Mozzarella is melted. Let cool and chow down!

 

 

 

 

Well the wait for my Comfort Food Pasta Bake was well worth it! The Turkey, Mushrooms, Sauce, and Pasta was just so good. Then the fresh slices of Mozzarella sealed the deal! I love that fresh Mozzarella! Also had the baked French Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and an Ice-Cold Coke Zero to drink.

 

 

 

 

 

Ingredients

1 lb. dry Healthy Harvest 100% Whole Grain Penne Rigatoni Pasta
3 cups (or 1 large jar) La Rosa Sauce
16 ounces fresh Mozzarella, sliced
1 lb. Jennie – O Sweet Italian Sausage, casings removed
¼ cup Kraft Reduced Fat Grated Parmesan Cheese
6 ounces sliced Mushrooms

Instructions
1 – Cook the Pasta according to package directions. Boiling Water for 9 minutes. Drain; set aside
2 – Meanwhile, in a large skillet sauté the Sausage and Mushrooms until Sausage is no longer pink. Drain and return to skillet.
3 – Add the cooked Pasta, LaRosa Sauce, and Parmesan Cheese to skillet and stir to combine.
4 – Pour half of the Pasta mixture into a 13×9-inch baking dish coated with cooking spray. Layer half of the Mozzarella slices on top.
5 – Add another layer of Pasta and a final layer of Mozzarella.
6 – Bake at 375 degrees F, uncovered, for about 30-40 minutes or until warmed through and cheese is melted.

 

 

 

Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate


When it comes to nutrition, why settle for less than 100%? Ronzoni Healthy Harvest pasta is 100% all natural and made from a single ingredient, 100% whole wheat. With an excellent source of fiber and 56g of whole grains per serving, it is an important part of a heart healthy* diet. Its delicious flavor is the perfect complement to your favorite pasta recipes. When it comes to keeping your family happy and eating healthy why settle for less than 100%?
Ronzoni® Healthy Harvest® 100% Whole Grain Penne Rigate
* 100% whole grain linguine,
* NON GMO Project Verified
* All natural
* Excellent source of fiber, A low fat
* Sodium free
* Cholesterol free food
* Kosher
Ingredients:
Ingredients: Durum Whole Wheat Flour. Contains Wheat. Manufactured In A Facility That Uses Eggs.
Directions:
* Instructions: 1. bring 4 quarts of water to a rapid boil. 2. add pasta And stir; return to rapid boil. 3. cook uncovered, stirring occasionally for 7 to 9 minutes. 4. drain well.
Safe Handling Instructions: Contains: Wheat.Manufactured in a facility that uses egg ingredients.

Nutrition Facts
Serving Size56 G
Servings Per Container6
Amount Per Serving
Calories 180
Calories From Fat 15 Calories
% Daily Value
Total Fat 1.5 G2
Saturated Fat 0 G0
Trans Fat 0 G
Polyunsaturated Fat 1 G
Monounsaturated Fat 0 G
Cholesterol 0 Mg 0
Sodium 0 Mg 0
Potassium 240 Mg 7
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 2 G
Protein 9 G
https://www.ronzoni.com/en-us/products/3455/WholeGrainPenneRigate.aspx

 

 

 

Jennie – O Lean Sweet Italian Turkey Sausage

Lovers of sweet Italian sausage have found a perfect option.

* GLUTEN FREE
* 65% LESS FAT THAN REGULAR PORK SAUSAGE

COOKING INSTRUCTIONS

STOVETOP SKILLET:

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size 109 g
Calories 160
Calories From Fat 90
Total Fat 10.0 g
Saturated Fat 2.5 g
Trans Fat.0 g
Cholesterol 60 mg
Sodium6 70 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 17 g
Vitamin A 0%
Vitamin C 0%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/76-lean-sweet-italian-turkey-sausage

Jennie – O Turkey Recipe of the Week – Slow Cooker Enchilada Lettuce Wraps

October 13, 2017 at 5:26 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This weeks Jennie – O Turkey Recipe of the Week is – Slow Cooker Enchilada Lettuce Wraps. Made with the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloin along with Enchilada Sauce, Jalapeño Pepper, Boston Bibb leaves, and Spices. You can this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Slow Cooker Enchilada Lettuce Wraps

INGREDIENTS

1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloin
1 tablespoon ground chili powder
1 teaspoon ground cumin
1 can LA VICTORIA® enchilada sauce
1 jalapeño pepper, sliced
leaves from head of Boston Bibb
garnish: avocado slices, cilantro leaves, shredded Cheddar cheese and sour cream

DIRECTIONS

1) Place turkey in bottom of slow-cooker. Sprinkle with chili powder and cumin. Pour enchilada sauce over turkey. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Shred turkey with 2 forks. Stir in jalapeño slices and cilantro.
2) Serve in lettuce cups. Garnish, with avocado, cilantro, shredded Cheddar cheese, and sour cream, if desired.
* Always cook to an internal temperature of 165°F.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories180
Protein29g
Carbohydrates12g
Fiber3g
Sugars2g
Fat2g
Cholesterol50mg
Sodium750mg
Saturated Fat0g
https://www.jennieo.com/recipes/1209-slow-cooker-enchilada-lettuce-wraps

 

 

Slow Cooker Thai Peanut Turkey

October 13, 2017 at 5:26 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along another Jennie – O Turkey Recipe, Slow Cooker Thai Peanut Turkey. This one uses JENNIE-O® All Natural Turkey Breast Tenderloin. Then it’s prepared in a Slow Cooker, how easy is that! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Slow Cooker Thai Peanut Turkey

INGREDIENTS

4 garlic cloves, chopped
1 tablespoon fresh ginger, minced
1 tablespoon fresh ginger, minced
¼ cup SKIPPY® peanut butter
¼ cup HOUSE OF TSANG® ginger-flavored soy sauce
1 (24-ounce) package JENNIE-O® All Natural Turkey Breast Tenderloin, cut into pieces
½ cup chopped fresh cilantro leaves
1 tablespoon grated lime rind
6 cups, zucchini noodles, cooked
garnish: chopped, roasted peanuts and green onion, if desired

DIRECTIONS

1) In slow cooker, whisk together garlic, ginger, peanut butter and soy sauce. Add turkey breast tenderloin pieces. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Stir in cilantro and lime rind.
2) Serve over zucchini noodles. Garnish with peanuts and green onion, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 200
Protein 26g
Carbohydrates 9g
Fiber 2g
Sugars 5g
Fat 7g
Cholesterol 50mg
Sodium 800mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1208-slow-cooker-thai-peanut-turkey

Halloween Taco Turkey Peppers

October 8, 2017 at 5:12 AM | Posted in Jennie-O Turkey Products | Leave a comment
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It’s an early Halloween Treat recipe, Halloween Taco Turkey Peppers. Made with JENNIE-O® Lean Taco Seasoned Ground Turkey along with Red Onion, Garlic, and Tomatoes. Then all the ingredients are stuffed into Bell Peppers and baked. You can find this recipe on the Jennie – O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Halloween Taco Turkey Peppers

INGREDIENTS

1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
1 small red onion
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
6 medium bell peppers

DIRECTIONS

1) Heat oven to 400°F.
2) In large skillet, heat oil over medium heat. Add ground turkey, onion and garlic and cook 14 to 16 minutes or until turkey is cooked through. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in tomatoes and cook 3 minutes. Let stand 10 minutes.
3) Cut tops off peppers and carefully remove seeds and membranes. Using a sharp knife cut decorated faces into sides of peppers. Spoon turkey mixture into peppers and replace tops.
4) Place in lightly greased baking dish. Bake 20 minutes.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories190
Protein15g
Carbohydrates13g
Fiber4g
Sugars9g
Fat9g
Cholesterol55mg
Sodium480mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/1211-halloween-taco-turkey-peppers

Soup Special of the Day!……..5 Spice Turkey Noodle Bowls

October 8, 2017 at 5:11 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Soup Special of the Day is – 5 Spice Turkey Noodle Bowls. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Chinese five spice powder, shitake mushrooms, sweet chili sauce. and whole wheat udon noodles. The recipe is from the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

5 Spice Turkey Noodle Bowls
With a peppery broth, lean turkey and sautéed vegetables, this low-fat take on a classic Asian recipe is great comfort food on cool nights. Ready in under 30 minutes.

 

INGREDIENTS

2 teaspoons extra virgin olive oil, divided
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons Chinese five spice powder, divided
8 ounces fresh button or shitake mushrooms, thinly sliced
1 teaspoon minced fresh garlic
1 (32-ounce) package reduced-sodium and fat-free chicken broth
2 tablespoons sweet chili sauce
8 ounces whole wheat udon noodles or whole wheat spaghetti
½ cup thinly sliced green onions

DIRECTIONS

1) In skillet, heat 1 teaspoon oil over medium-high heat. Add turkey and cook as specified on the package. Always cook to well- done, 165°F as measured by a meat thermometer. Add to turkey 1 teaspoon Chinese five spice powder; stir. Remove turkey from pan and set aside.
2) In same skillet, add remaining oil. Add mushrooms and cook until softened and the liquid has evaporated. Add garlic and remaining Chinese five spice powder. Cook and stir 1 to 2 minutes or until garlic is softened and spices are fragrant. Add chicken broth, turkey and sweet chili sauce. Cook over medium heat until warmed through.
3) Meanwhile, prepare noodles or spaghetti according to package directions. To serve, place ¾ cup of noodles into 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onion slices.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories290
Protein35g
Carbohydrates24g
Fiber1g
Sugars4g
Fat7g
Cholesterol70mg
Sodium390mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/442-5-spice-turkey-noodle-bowls

New Potatoes with Spring Peas

October 7, 2017 at 5:22 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a delicious and healthy side dish that would go good with most any meal, New Potatoes with Spring Peas. Made using; New Potatoes and Spring Peas along with feta cheese, Kalamata olives and mint. It’s another delicious one from the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

New Potatoes with Spring Peas

An easy potato recipe, featuring feta cheese, Kalamata olives and mint.

INGREDIENTS

1¾ pounds small red or Yukon gold potatoes, cut into quarters2 tablespoons plus ¼ cup olive oil, divided
1 cup crumbled feta cheese
½ cup Kalamata pitted olives, sliced lengthwise into quarters
½ cup fresh or frozen peas, thawed2 tablespoons chopped fresh mint
salt and pepper, if desired

DIRECTIONS

1) Heat oven to 425°F. Toss potatoes with 2 tablespoons olive oil. Place on rimmed baking sheet. Bake 20 to 25 minutes or until tender.
2) In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint. Season with salt and pepper, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories220
Protein6g
Carbohydrates21g
Fiber2g
Sugars1g
Fat13g
Cholesterol15mg
Sodium330mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/957-new-potatoes-with-spring-peas

Raspberry-Almond Buttermilk Coffee Cake

October 6, 2017 at 5:06 AM | Posted in dessert, Jennie-O Turkey Products | Leave a comment
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Passing along a Raspberry-Almond Buttermilk Coffee Cake from the Jennie – O Turkey recipe website. Didn’t know Jennie – O had Desserts recipes? Check the Jennie – O site out for all their delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Raspberry-Almond Buttermilk Coffee Cake

INGREDIENTS

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup butter, softened
2 large eggs, lightly beaten or 4 ounces egg substitute
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup buttermilk
2 cups frozen raspberries, thawed
⅓ cup sliced almonds
1 tablespoon turbinado sugar

DIRECTIONS

Heat oven to 350°F.
1) In large bowl, combine flour, baking powder, baking soda and salt.
2) In bowl of electric stand mixer, cream together sugar and butter, with paddle attachment until light and fluffy. Add eggs one at a time, beating after each addition; add extracts
3) Gradually add flour mixture alternately with buttermilk, beating until smooth. Spoon half batter into a lightly greased and floured 9-inch cake pan. Top evenly with 1 cup raspberries. Spoon remaining batter over raspberries and top with almonds, remaining 1 cup raspberries and turbinado sugar.
4) Bake 50 minutes or until cake tester inserted in center comes out clean.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories320
Protein6g
Carbohydrates44g
Fiber2g
Sugars23g
Fat14g
Cholesterol30mg
Sodium240mg
Saturated Fat8g
https://www.jennieo.com/recipes/1189-raspberry-almond-buttermilk-coffee-cake

Turkey Tacos and Refried Beans

October 5, 2017 at 4:58 PM | Posted in Jennie-O Turkey Products, Old El Paso Products, Ortega, tacos | Leave a comment
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Today’s Menu: Turkey Tacos and Refried Beans

 

 

To start my morning off I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugarless Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. After Breakfast I had to go to the local Kroger up the road for just a couple of items. I stopped by McDonald’s then to pick up Breakfast for Mom and Dad. Finished up some house cleaning and then did some work on the computer. I took the back off the processor and cleaned the inside of the computer, a lot of dust. Deleted some old files and ran all the scans. For Dinner tonight Turkey Tacos and Refried Beans.

 

 

I had been wanting Tacos for some time, and tonight is the night! When making Turkey Tacos I love using Jennie -O Ground Turkey Breast! Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey till it was no longer pink in Extra Light Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added, 1 can OF Bush’s Chili Beans – Black Beans, 1 package of Old El Paso Low Sodium Taco Seasoning and 3/4 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O and Old El Paso together make one fine Taco!

 

 

For toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green Olives, Ortega Smoky Chipotle Taco Sauce, Sliced Jalapenos, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Love the Taco Shells that stand! Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side for Mom and Dad. For dessert later a Blue Bunny No Sugar Added Vanilla Mini Cone.

 

 

 

Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:Jennie O Extra Lean Ground
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:
STOVE TOP 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%
– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

 

 

 

Old El Paso Stand n’Stuff Taco Shell

Taco Shells are deliciously crunchy corn shells! Each shell is made with sunflower oil, so they are low in salt and cholesterol. Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce and get crunching!

STAND N STUFF® TACO SHELLS
Stand’n Stuff® Taco Shells are deliciously crunchy, corn shells with a flat bottom so they stand up! What’s more, each Taco shell is made with sunflower oil, so they are low in salt and cholesterol! Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce for a Mexican fiesta everyone will enjoy!

Nutrition Factsold El Paso Stand Stuff
Serving Size 2 shells (27 g)
Per Serving % Daily Value*
Calories 130
Calories from Fat 54
Total Fat 6.0g 9%
Saturated Fat 2.5g 12%
Cholesterol 0mg 0%
Sodium 115mg 5%
Carbohydrates 16.0g 5%
Dietary Fiber 1.0g 4%
Sugars 0.0g
Protein 2.0g
http://www.oldelpaso.com.au/products/shells/stand-n-stuff-taco-shells-140g/23.aspx

Soup Special of the Day!……..Turkey Tuscan Bean and Tomato Soup

October 1, 2017 at 5:10 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey Tuscan Bean and Tomato Soup. This is from the Jennie – O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired

DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories300
Protein21g
Carbohydrates29g
Fiber10g
Sugars6g
Fat10g
Cholesterol55mg
Sodium800mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup

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