Leftover – Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 18, 2022 at 6:56 PM | Posted in leftovers | Leave a comment
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Today’s Menu: Leftovers – Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. 78 degrees and cloudy out today. Rain moving in later. I watered all the Flowers and the Garden Boxes. My Tomatoes and Peppers both look great, buds on all of them. I bought a Hanging Strawberry Plan and it’s been producing all kinds of Strawberries! For Dinner tonight I prepared the Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries. I’ll never let these Leftovers go to waste! Way too Delicious to waste. I just heated the Leftovers in a skillet on low heat. I’ve left the original post from last night below for description and instructions. Enjoy! Take Care and Stay Safe out there.

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

I love Pork Tenderloin! I purchased Pork Tenderloin from Meijer the yesterday. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it, preheat the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup.

 

 

 

 

 

 

 

 

 


Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 6, 2022 at 7:12 PM | Posted in leftovers, Pork, pork tenderloin | Leave a comment
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Today’s Menu: Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Rain and thunderstorms with a high of 68 degrees and it was bit humid out today. So another day of rain and below normal temps out. Did a load of laundry and that was it for the day. Just bummed around and did a few things around the house. For Dinner tonight I prepared Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries. Just love a Meal that’s so good you just have to have the Leftovers for Dinner the next night! I left the original post below from last night’s post for directions and ingredients. Take Care and Stay Safe All!

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

 

I love Pork Tenderloin!
I purchased Pork Tenderloin from Meijer the yesterday. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it, preheat the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

I’ve made this a couple of times now. Anyway I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert later a slice of Apple Pie! Mom made an Apple Pie using Splenda instead of Sugar. And it just melts in your mouth!

 

 

 

 

 

 

 

 

 

Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Leftover Shrimp and Smoked Turkey Sausage Gumbo

April 15, 2022 at 7:19 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, leftovers, seafood, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Leftover Shrimp and Smoked Turkey Sausage Gumbo

 

To start our morning off I baked a small roll of Pillsbury Buttery Biscuits, fried up some Johnsonville Turkey Breakfast Patties, and had a cup of Bigelow Decaf Green Tea. I love these as a Breakfast Sandwich, the Patties are the perfect size for Biscuits. Mostly Sunny and 70 degrees out today! I had to have Mom at the Doctors to see if they were able to rid of the Basal Skin Cancer. Her face looks good and all the scars have healed. Well they w3ere real pleased with Mom and they said it looks as though all of it was removed. They are watching one spot on the side of her face. We go back in 2 months just to be sure. I’ll have to cover my Pepper and Tomato Plants for overnight. The low will be 30 degrees or colder. For Dinner tonight I heated up the Leftover Shrimp and Smoked Turkey Sausage Gumbo. As always I never let Leftover Shrimp and Smoked Turkey Sausage Gumbo go to waste. I just put it all in a sauce pan and reheat it on low heat. For Dessert later I had a Dole Sliced Peaches Cup. I left the original post from the other night below for ingredients and directions. Take Care and Stay Safe All!

 

Gumbo is always one of my favorite meals, the Rice, Spices, Shrimp and Smoked Turkey Sausage makes the perfect Gumbo! Plus the leftovers are just as good if not better! To make it I used a box of Zatarain’s Gumbo Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

It’s very easy to prepare, it takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered for another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Rice, makes one easily prepared hearty and delicious dish.

 

 

 

Zatarain’s Gumbo Mix
Zatarain’s Gumbo Mix is a flavorful foundation of long grain rice in a rich, seasoned roux with red and green bell peppers. Just add one pound of cooked chicken, smoked sausage or seafood, cut into bite size pieces and dinner is ready in just 30 minutes.
Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

Slow Cooker Whole Chicken w/ Green Beans, Mashed Potatoes and Dinner Roll

January 25, 2022 at 7:20 PM | Posted in Bob Evan's, chicken, greenbeans, Katie's Best Chicken, leftovers | Leave a comment
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Today’s Menu: Slow Cooker Whole Chicken w/ Green Beans, Mashed Potatoes and Dinner Roll

 

 

For Breakfast this morning I fried up some Cook’s Ham Steak, Simply Potatoes Shredded Hash Browns, an Over Easy Egg, and my morning cup of Bigelow Decaf Green Tea. 26 degrees this morning and had a high of 29 degrees, but the wind kept it in the teens. After Lunch I took Mom’s car up to the car wash and vacuumed it out. Then stopped and filled it with gas at our local UDF Store. Went around and put up garbage cans for 5 of my neighbors after the trash ran. Just did a few things around the house. For Dinner tonight I prepared a Slow Cooker Whole Chicken w/ Green Beans, Mashed Potatoes and Dinner Roll.

 

We had a Katie’s Best Whole Chicken Roaster in the freezer that I sat in the fridge overnight to thaw. It weighed about 3 3/4 lb. I decided to cook it in the Crockpot. I used a small Crockpot. I lined it with a Crockpot Liner and sprayed it with Pam and 2 tablespoons of Cooking Olive Oil. Added a 1/4 cup of water and heated it on high heat. As the Pot was heating I then seasoned it with a mixture of Salt, Pepper, Smoked Paprika, Onion Powder, Garlic Powder and Cumin. I mixed up all the Spices in a small bowl. Then seasoned all sides of the Roaster and on the inside. Then added it to the Crockpot.

 

Cooked for 4 hours and done! It turned out as good if not better than any Rotisserie Chicken you could buy! Tender and so moist with great flavor from the Spices. Katie’s Chicken does it again!

 

 

 

 

 

Then for sides I heat up the leftover Mashed Potatoes and Green Beans from a night ago. Also had an Aunt Millie’s Live Carb Smart Dinner Roll. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

 

Katie’s Best Organic Whole Chicken Air Chilled
Calories – 281 calories

Leftover Jennie – O OVEN READY™ Boneless Turkey Breast w/ Mashed Potatoes, Shellie Beans, and Dinner Rolls

January 14, 2022 at 6:58 PM | Posted in Jennie-O, Jennie-O Turkey Products, leftovers | Leave a comment
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Today’s Menu: Leftover Jennie – O OVEN READY™ Boneless Turkey Breast w/ Mashed Potatoes, Shellie Beans, and Dinner Rolls

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Cloudy and a high of 34 degrees, one dreary day out there. Also not a good day if you have sinus problems like me. These shifting temperatures are not good for me. Had a headache all day. Did a few things around the house and laid down for a while. Easy Dinner tonight, Leftovers! I heated up the Leftovers from our Dinner last night. So it’s Jennie – O OVEN READY™ Boneless Turkey Breast w/ Mashed Potatoes, Shellie Beans, and Dinner Rolls. I’ve left the post from last night for description and directions. Enjoy, Stay Safe Everyone!

 

For the Turkey I used the Jennie – O Oven Ready Skinless Boneless Turkey Breast. Such an easy way to have a moist and fantastic tasting Turkey, along with little to clean-up! Comes in a Jennie O Turkey Breast Oven Ready Bag, that you bake at 375 degrees for about 2 to 3 hour until it reads 165 degrees. The Turkey comes out moist, juicy and delicious, with an excellent flavor! So cooking usually for just myself and Mom, it’s just the right size (2-3 lbs.). Enough leftovers for Dinner tomorrow. I also prepared a Blackberry Glaze, which works great on Turkey or Pork! To make the Blackberry Glaze I’ll need Smucker’s Sugarless Blackberry Jam, Red Wine Vinegar, Splenda Sugar, and Ground Cinnamon. I left the recipe for this at the end of the post.

 

For a side I prepared a package of Bob Evan’s Mashed Potatoes. Just microwave for 6 total minutes and serve, just as good as homemade, if not better. I could make a meal out of just Mashed Potatoes.

 

 

For a 2nd side I prepared a can of Libby’s Shellie Beans. I had picked up a couple of cans at Meijer. I opened 1 can and added them to a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. I brought the beans to a rolling boil and reduced the heat to low until heated through. These are so good, it’s been a while since I’ve had any. Shellie Beans are Green Beans with added Pinto Beans. I also heated up some of Aunt Millie’s Live Carb Smart Dinner Rolls. These are great for those of us with Diabetes 2, or for anyone who loves good rolls. The Rolls are only 35 calories and 1 carb per roll! That’s right 1 net Carb per roll! So a big thank you to Aunt Millie’s for these! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink. .

 

 

 

 

Jennie – O OVEN READY™ Boneless Skinless Turkey Breast
Whether it’s a holiday or an everyday meal, JENNIE-O® OVEN READY™ Boneless Turkey Breast is the perfect solution for you. OVEN READY™ goes straight from your freezer, to your oven, no thawing needed.

* GLUTEN FREE
* PRESEASONED
* WITH GRAVY PACKET
* COMES SEALED IN COOKING BAG
To learn more on cooking an OVEN READY™ Turkey, make sure to watch our simple How-To Video, and locate an OVEN READY™ Turkey in the freezer section of your grocery store.

COOKING INSTRUCTIONS

SLOW COOKER:

Place cooking bag with frozen turkey in the bottom of the slow cooker. Add one cup water to the crock pot. Cut three 1/2 inch slits in top of fool-proof cooking bag. Cook for approximately 3-1/2 hours with the slow cooker in high setting or 5 on low setting.
CONSUMER OVEN:

Preheat oven to 375°F. Remove frozen turkey from white outer package. Do not remove turkey from cooking bag. Place in a roasting pan with at least 2″ high sides.
NOTE:

Do not increase oven temperature. Cooking bag may melt at higher temperatures. Cut three 1/2 inch slits in top of cooking bag. Place pan in oven, allowing room for bag to expand without touching the oven racks or walls. Roast the turkey until a meat thermometer reaches 165°F.
NOTE:

Meat temperature increases rapidly during last hour of cooking. Let turkey rest 10 minutes, cut open top of oven bag. Be cautious of hot steam and juices. Heat gravy as directed on pouch.

APPROXIMATE OVEN ROASTING TIMES:
FROM FROZEN:
1 hour 40 minutes in 375 °F.
FROM THAWED:
1 hour in 375 °F.
https://www.jennieo.com/products/113-oven-ready-boneless-turkey-breast

 

 


BLACKBERRY GLAZE
INGREDIENTS Nutrition
1⁄2 cup Smucker’s Sugar Free Blackberry Jam
2 tablespoons Red Wine Vinegar
1 tablespoon Splenda sugar substitute
1⁄4 teaspoon Ground Cinnamon

DIRECTIONS
Whisk Blackberry Jam, Red Wine Vinegar, Splenda, and Cinnamon, in small bowl until blended, set aside.

Prime Rib Sandwich w/ Mashed Potatoes

January 2, 2022 at 7:04 PM | Posted in Bob Evan's, leftovers, prime rib | Leave a comment
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Today’s Menu: Prime Rib Sandwich w/ Mashed Potatoes

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. Another cloudy and gloomy day out. But a lot cooler. We had a high of 32 degrees but the wind chill made it feel like the low twenties! Did a load of laundry after Breakfast. Then cleaned the house, dusted and ran the vacuum. That was it for me today! It’s Leftovers tonight. For Dinner tonight I reheated the Prime Rib and made Sandwiches with it. Also heated up some Bob Evan’s Mashed Potatoes.

 

I wrapped the Prime Rib in foil and reheated it at 250 degrees. After heating it I let it sit for 10 minutes before slicing. I served it on Aunt Millie’s Live Carb Smart Hamburger Buns. The Prime Rib came out Delicious! Tender and flavorful.

 

For a side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. For Dessert later a Jello Sugar Free Dark Cherry Jello. I’ve left the post description of the Prime Rib from yesterday below. Take Care and Stay Safe all!
 

 

 

 

 

 

 

 

For the Prime Rib, I purchased it at GFS (Gordon Food Service). It’s a 6 1/4 lb. Prime Rib. It’s already cooked so all I do is reheat it. I had it in the freezer and sat it in the fridge overnight to thaw. Then to prepare it I heated the oven to 425 degrees. Took it out of the package and heated it in a baking pan for 3 1/2 hours at 250 degrees. Removed it from the oven when done and let it rest for 15 minutes.

 

The Prime Rib turned out perfect! So very tender and moist with excellent flavor. Came out a nice Medium Rare. We’ll purchase one from GFS again next time we have one! I sliced off an extra slice. I prepared a plate for a elderly woman who lives up the street. I usually make her a plate of our Holiday Meals and take them to her.

Shrimp and Smoked Turkey Sausage Gumbo

December 19, 2021 at 6:47 PM | Posted in Butterball Smoked Turkey Sausage, leftovers, seafood, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

For Breakfast this morning I had a 1/2 Cake Donut and a cup of Bigelow Decaf Green Tea. After Breakfast I took Mom over to the Gordon Food Service Store. They had some good buys going on. They had Prime Rib Roast on sale that we got. Mom wants to have it for New Years. Stopped and picked up Breakfast for her at Wendy’s. Back home I relaxed for a while, we had to be at a local Walgreens at 4:00. Me and Mom both got our Virus Booster Shot. Nothing else going on. For Dinner tonight I up the Leftover Shrimp and Smoked Turkey Sausage Gumbo. I never let the Leftovers of Gumbo go to waste! Love that Gumbo! I’ve left the post from last night up for description and instructions. Take care and stay safe all!

 

Gumbo is always one of my favorite meals, the Rice, Spices, Shrimp and Smoked Turkey Sausage makes the perfect Gumbo! Plus the leftovers are just as good if not better! To make it I used a box of Zatarain’s Gumbo Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

It’s very easy to prepare, it takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered for another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Rice, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too, I took a small bowl over to my neighbor also, she always enjoys that. Then for Dessert/Snack later a Diet Peach Snapple.

 

Zatarain’s Gumbo Mix
Zatarain’s Gumbo Mix is a flavorful foundation of long grain rice in a rich, seasoned roux with red and green bell peppers. Just add one pound of cooked chicken, smoked sausage or seafood, cut into bite size pieces and dinner is ready in just 30 minutes.
Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

Turkey Sandwiches With Roasted Bell Peppers

November 25, 2021 at 1:17 PM | Posted in diabetes, diabetes friendly, Diabetes Self Management, leftovers, turkey | Leave a comment
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Happy Thanksgiving Everyone, hope you are enjoying the day! Just in time for all the Turkey Leftovers, here’s a recipe for Turkey Sandwiches With Roasted Bell Peppers. To make these Delicious Leftovers you’ll be needing Red Bell Peppers, Whole Grain Bread, Reduced Fat Mayonnaise, Romaine Lettuce, Red Onion, Roasted Turkey Breast Slices, and Basil Leaves. What a way to use Leftovers! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Turkey Sandwiches With Roasted Bell Peppers
Trying to figure out what to do with your Thanksgiving leftovers? Give these tasty turkey sandwiches a try! Packed with fresh veggies and whole grains, they’re sure to keep you fueled for hours.

Ingredients
2 large red bell peppers
8 slices whole-grain or millet bread
1/4 cup reduced-fat mayonnaise
8 spinach leaves or 4 romaine lettuce leaves
8 thin slices red onion
1/2 pound thinly sliced skinless roasted turkey breast
8 large fresh basil leaves (optional)

Directions
Yield: 4 servings
Serving size: 1 sandwich

1. Preheat broiler. Cut bell peppers into quarters; discard stems, membranes, and seeds. Place peppers, skin side up, on foil-lined baking sheet. Broil 3 inches from heat 10 minutes, or until skin is blackened. Wrap peppers in foil from baking sheet; let stand 10 minutes. Peel off skin and discard.

2. Spread 4 bread slices with mayonnaise. Top with spinach, onion, turkey, peppers, and basil, if desired. Top with remaining bread slices.

Nutrition Information:
Calories: 262 calories, Carbohydrates: 34 g, Protein: 22 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 52 mg, Sodium: 301 mg, Fiber: 11 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-sandwiches-with-roasted-bell-peppers/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Hickory Smoked Ham and Swiss Sandwich

November 1, 2021 at 6:49 PM | Posted in Aunt Millie's Live Carb Smart, Boar's Head, cheese, Ham, leftovers | Leave a comment
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Today’s Menu: Leftover Hickory Smoked Ham and Swiss Sandwich

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. High of 60 degrees and mostly sunny outside today. After my Tea I went to Wendy’s and picked up Breakfast for Mom. We had to drop Mom’s car off to change the radiator fluid and she got 4 new tires put on. For Dinner tonight I had another Hickory Smoked Ham and Swiss Sandwich. I love Baked Ham! I’ve left the post from last night below for Ingredients and Description. Take Care All!

 

The other day at Meijer I bought another of the Kentucky Legend Hickory Smoked Ham. It was a small 3 1/4 lb. Ham, and it looked delicious as always! I’ve baked a couple of these now and really enjoy them.

 

 

 

 

 

To prepare it; Preheat the oven to 350 degrees Fahrenheit. Remove the Kentucky Legend ham from the packaging and place it in a baking dish that’s at least 2 inches deep. Add enough water to just cover the bottom of the pan. Cover the baking dish with aluminum foil. Crimp the edges of the foil tightly over the pan edges to prevent steam from escaping. Place the baking dish into the oven and heat the Ham until a meat thermometer shows an internal temperature of at least 140 degrees Fahrenheit. The amount of time this takes depends on the size and shape of the ham. Mine took 80 minutes. When the Ham is heated through, remove the baking pan from the oven. Leave the foil on the pan for 15 minutes to rest the meat before removing it and carving.

 

I then began slicing it, I sliced it somewhat thin. I’m using Aunt Millie’s Live Carb Smart Wheat Bread and I’ll need Woeber’s Horseradish Mustard, Boar’s Head Imported Switzerland Swiss Cheese. I assembled my Sandwich, Ham, French’s Spicy Brown Mustard, served on Aunt Millie’s Light Whole Grain Bread. What a Sandwich! The Ham is delicious and moist. Excellent Ham Sandwich! We had plenty of leftovers. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

Kentucky Legend Brown Sugar Hickory Smoked Quarter Ham
Get the legendary taste of Kentucky Legend Ham in a convenient sliced quarter size. Seasoned and cured to perfection, our double-smoked ham is perfect for sandwiches, appetizers or main courses. Make your everyday meals and snacks easy and delicious!

* Quarter Sliced Brown Sugar Ham
* Double Smoked – Legendary Taste
* No water added
* Fully cooked
* Sliced
* Inspected and passed by the U.S. Department of Agriculture

Ingredients:
Ingredients: Cured With Water, Brown Sugar, Contains 2% Of Salt, Sodium Lactate, Dextrose, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite.
Nutrition Facts
Serving Size 84 G (3 oz)
Amount Per Serving
Calories 120 Calories
Calories From Fat 25 Calories
% Daily Value
Total Fat 3 g 5
Total Carbohydrate 8 g 3

 

 


Boar’s Head Imported Switzerland Swiss Cheese
Made in Switzerland with Alpine milk under the watchful eye of Käse Meisters, this cheese has a nutty, slightly sweet flavor with earthy notes. Boar’s Head Imported Switzerland Swiss Cheese is aged more than 120 days to produce a bold taste, rich color and smooth texture.
https://boarshead.com/

Shrimp and Smoked Turkey Sausage Gumbo

October 3, 2021 at 7:16 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, leftovers, seafood, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. 73 degrees with rain and thunderstorms out today. I had to break out the Big Breakfast this morning, I was starving! I prepared Glier’s Turkey Goetta, Simply Potatoes Southwest Style Shredded Hash Browns, a Sunny Side Up Egg, a toasted slice of Aunt Millie’s Live Carb Smart Wheat Bread, and a cup of Bigelow Decaf Green Tea. Mom had the same thing except with Coffee and and a glass of Orange Juice. That Breakfast hit the spot! Not a lot to do so I did a small load of laundry for Mom. I got everything done so I got the Board Game Sorry for Mom out. She loves playing that Game! That was the day today. For Dinner tonight I heated up the Leftover Shrimp and Smoked Turkey Sausage Gumbo. I’ve left the original post from last night for the recipe ingredients and instructions. Enjoy and Stay Safe out there.

 

Gumbo is always one of my favorite meals, Shrimp and Smoked Turkey Sausage Gumbo! Plus the leftovers are just as good if not better! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered for another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too, I took a small bowl over to my neighbor also. Then for Dessert/Snack later a bowl of Smart Pop – Popcorn with a Diet Peach Snapple to drink. I finally broke down and bought a couple of the Plastic Bottles of Snapple. The 1st one I had tried when they first came out wasn’t too good. These are much better!

 

 

Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix
Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

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