Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

August 7, 2017 at 5:05 PM | Posted in leftovers, pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

For Breakfast this morning I made a Breakfast Sandwich. I toasted a Healthy Life Whole Grain E English Muffin, fried several slices of Boar’s Head Sweet Slice Ham, and a 1/2 slice of Boar’s Head Colby Longhorn Cheese. Build your Sandwich and Eat! Also had my morning cup of Bigelow Decaf Green Tea. When I went out to grab the morning paper we had a light rain and about 58 degrees. The light rain turned into some heavy showers and a high in the mid 70’s. After Breakfast I started doing the laundry for Mom. After Lunch I was going to go see Dad but the rains kept me in. Tough getting out when it rains hard, I get drenched by the time I get my wheelchair out of the trunk. So did some cleaning around the house. For Dinner tonight its Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese and Italian Round Loaf Bread.

 

As usual when I make the Shrimp w/ Pasta Roni – Parmesan Cheese dish I have the leftovers the next day. So for Dinner tonight its Leftovers! Below is the original post of Shrimp w/ Pasta Roni – Parmesan Cheese and La Brea Multi Grain Bread, which contains ingredients and directions.

 

 

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 Shrimp and all 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.

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter 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, 4-5 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 Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread.

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter 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, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

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Shrimp w/ Pasta Roni – Parmesan Cheese

August 6, 2017 at 5:04 PM | Posted in pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

To start my Sunday morning off I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also made my morning cup of Bigelow Decaf Green Tea. Started a load of laundry for Mom. Outside it’s mostly cloudy, 78 degrees. It was 55 degrees this morning. Another cool day to be August, but I’m not complaining! After Breakfast I got the cart out of the shed and finished cutting and up rooting 2 dead bushes. Later in the afternoon I went over and spent some time with Dad. He was having a rough day breathing. Back home, for Dinner tonight I prepared Shrimp w/ Pasta Roni – Parmesan Cheese.

 

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 Shrimp and all 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.

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter 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, 4-5 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 Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread. I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter 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, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Fried Oysters and Roasted Garlic and Chive Pappardelle

July 28, 2017 at 5:04 PM | Posted in pasta, seafood | Leave a comment
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Today’s Menu: Fried Oysters and Roasted Garlic and Chive Pappardelle

 

 

For Breakfast this Friday morning I prepared a Toasted Ham and Cheese Sandwich. I used Boar’s Head Sweet Sliced Ham, a half slice of Boar’s Head Longhorn Colby Cheese, and toasted 2 slices of Aunt Millie’s Light Whole Grain Bread. Also made a cup of Bigelow Decaf Green Tea. Not a lot going on today. After Lunch went over to the rehab center and spent the afternoon with Dad. For Dinner tonight I prepared Fried Oysters and Roasted Garlic and Chive Pappardelle.

 

 

 

I love Fried Oysters, just don’t have them that often. So I’m going to correct that by starting to have them more often. Had these about 2 or 3 weeks ago and it’s time to have them again! To prepare them I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.

 

To go with the Fried Oysters I’m having Buitoni Roasted Garlic and Chive Pappardelle. I’ve tried several of the Buitoni Products but first time having the Roasted Garlic and Chive Pappardelle. Pappardelle is wide cut flat Pasta Ribbons but this Pappardelle has Roasted Garlic and Chives infused into the pasta dough. It comes fresh made and sealed in a plastic packaging.

 

 

 

To prepare it; Open the package and add the Pasta with 1 tablespoon Extra Light Olive Oil to 4 quarts of boiling water. Add in Salt to taste. Reduce the heat and boil gently for 4 minutes, stirring frequently with tongs to separate pasta. Drain the water and serve!

 

 

 

 

Another excellent Buitoni Pasta! It cooks up easy and quickly, the Pasta was tender, and the taste is spot on. Really liked the infused Roasted Garlic and Chives in the Pasta. Plus its only 230 calories per serving. To serve I made a bed of the Pasta in a bowl and topped it with the Fried Oysters, and what a dish it made! Once again Pasta and Seafood make a perfect pairing. I also had a slice of La Brea Multi Grain Bread I had leftover from last night’s Dinner. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

 

Buitoni Roasted Garlic and Chive Pappardelle

Developed together with our chefs at Casa Buitoni, these wide cut, flat pasta ribbons are freshly made with no GMO ingredients and real roasted garlic and chives infused into the pasta dough. How about enjoying with a freshly made Buitoni sauce?

Roasted Garlic and Chive Pappardelle

Nutritional Information
Serving size: 89 g.
Servings per container: 3
Calories 230
Calories from fat 10
Total Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 30mg 0%
Sodium 380mg 16%
Carbohydrates 0g 0%
Sugars 0g
Protein 9g
Vitamin A 4%
Vitamin C 2%
Calcium 2%
Iron 2%
INGREDIENTS: SEMOLINA, WATER, EGGS, ROASTED GARLIC PUREE, 2% OR LESS OF SALT, GARLIC POWDER, DRIED CHIVES.

https://www.buitoni.com/Pasta-Products/11833/Roasted-Garlic–Chive-Pappardelle.aspx

Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread

July 27, 2017 at 4:52 PM | Posted in pasta, seafood, shrimp | 5 Comments
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Today’s Menu: Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread

 

 

For Breakfast this morning I made another Breakfast Skillet. This time it was Simply Potatoes Shredded Hash Browns, Diced Ham, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, and a Sunnyside Up. Also had that morning cup of Bigelow Decaf Green Tea. Outside it was predicted to pour the rain on and off all day. But we only had a brief shower, accurate as always! Anyway good day to clean the house, vacuumed and dusted. Next I straightened up both freezers and pitched a few items that were expired. Dad is doing good with therapy and his lungs are almost cleared! So good news there. For Dinner tonight something new, Wild Mexican Shrimp Ravioli. I prepared Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread.

 

 

I went to our local Kroger the other day and I wandered around looking for something new. And I found it in one of the Seafood Freezer Cases, a box of Keyport Wild Mexican Shrimp Ravioli w/ Garlic Butter Sauce. I was going to buy this on name alone, Wild Mexican Shrimp Ravioli. That just sounds mouth-watering! It’s one I’ve never tried until tonight.

 

 

 

 

To start I preheated the oven on 385 degrees, to bake the La Brea Multi Grain Bread. I baked the Bread as the Ravioli was cooking. The Ravioli comes frozen in a 2 serving box. To prepare it I removed the bag of ravioli and pouch with sauce from the box. Place a medium size pot with 4 quarts water over high heat and bring to a rolling boil. Opened the ravioli bag and added the ravioli to the water, simmer 5 minutes. While the ravioli cooks, place the pouch of sauce under warm running water for 3 minutes or until thawed.

 

 

Once ravioli have cooked for 5 minutes, remove from heat and strain ravioli. Carefully transfer cooked ravioli to large, non-stick skillet. Cut a corner of the sauce pouch and pour the sauce into the skillet and add 1 ounce of water, turn on medium heat. Heat and sauté ravioli and sauce together for 1-2 minutes, stirring and coating the ravioli until internal temperature reaches at least 165 degrees. And its ready to serve!

 

 

 

I’ve come across a winning dish! I love this Wild Mexican Shrimp Ravioli. The Pasta came out perfect with filling of the Wild Shrimp seasoned just right. The Garlic Butter Sauce just made the dish pop that much more! Looking forward to trying the other Keyport Seafood Products. Along with the Wild Mexican Shrimp Ravioli I had a loaf of La Brea Multi Grain Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Keyport Seafood Ravioli (Wild Mexican Shrimp)

Keyport’s ravioli meals are made with the world’s most prized seafood.

Keyport’s ravioli meals are made in the tradition of fine Tuscan cuisine with a hearty pasta and cheese filling combined with the world’s most prized seafood. Keyport’s retail meals include a sauce so you can make a delicious Italian seafood meal in less than 30 minutes

Our ravioli meals are blast frozen to ensure freshness and use wild caught ingredients to maximize flavor and quality. Keyport’s ravioli meals are available in three versions:

– King Crab
– Wild, Smoked Sockeye Salmon
– Wild Mexican Shrimp

Seafood Ravioli
Keyport’s Seafood Ravioli is made in the tradition of fine Tuscan cuisine with a hearty pasta and cheese filling combined with the world’s most prized seafood.

Stovetop Heating Instructions

(Do not cook or microwave in packaging)

1) Remove bag of ravioli and pouch with sauce from box. Place a pot with 4 quarts water over high heat and bring to a rolling boil.

2) Open ravioli bag and add ravioli to the water, simmer 5 minutes. While the ravioli cooks, place the pouch of sauce under warm running water for 3 minutes or until thawed.

3) Once ravioli have cooked for 5 minutes, remove from heat and strain ravioli. Carefully transfer cooked ravioli to large, non-stick pan or skillet.

4) Cut a corner of the sauce pouch and pour the sauce into the sauté pan or skillet and add 1 ounce of water, turn on medium heat.

5) To ensure food safety, heat and sauté ravioli and sauce together for 1-2 minutes, stirring and coating the ravioli until internal temperature reaches at least 165 degrees.

6) Serve.
(CAUTION: Ravioli and sauce may be HOT.)
http://www.keyportllc.com/product/seafood-ravioli/

Shrimp w/ Pasta Roni – Parmesan Cheese

July 15, 2017 at 5:07 PM | Posted in pasta, Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

To start my Saturday morning off I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also made my morning cup of Bigelow Decaf Green Tea. Started a load of laundry for Mom. Outside it’s mostly sunny, 82 degrees and not quite as humid. After Lunch I repaired a shelf in the shed and then got the clippers out and trimmed the vines along the driveway. For Dinner tonight I prepared Shrimp w/ Pasta Roni – Parmesan Cheese.

 

 

 

 

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 Shrimp and all 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.

 

 

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter 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, 4-5 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 Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread. I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter 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, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

July 14, 2017 at 5:04 PM | Posted in Chicken Helper, pasta, Perdue Chicken Products | Leave a comment
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Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

Woke up hungry so I wanted a good Breakfast. So I prepared; toasted a slice of Aunt Millie’s Light Whole Grain Bread (lightly buttered), made some Hash Browns using Simply Potatoes Shredded Hash Browns, and finally fried up some Gliers’s Turkey Goetta! Also had the morning cup of Bigelow Decaf Green Tea. I love that Turkey Goetta! Same old with our weather. Hot, humid , and rain on and off. After Breakfast I went Kroger for a few items for Mom and then stopped by McDonald’s to pick up Breakfast for them. After Lunch I went to the hospital to see a friend of mine, he’s waiting to have heart surgery. He’s got a couple of blockages that have clean out. Back home just did a few things around the house. For dinner tonight I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.

 

 

To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.

 

 

 

 

 

 

I’ve always enjoyed the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. But like most items as it seems I can’t find it anywhere in my are so I have to order it online. Anyway this really turns out delicious and an easy meal 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. Just boil, stir, and season.

 

As the Pasta was cooking I prepared the Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Light Olive Oil, Sea Salt and Pepper.

 

 

 

 

It all comes together for one easily made and delicious dinner. I also baked a loaf of La Brea Multi Grain Bread and a Diet Peach Snapple to drink. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor

Chicken Helper
* 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

Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread

June 21, 2017 at 5:02 PM | Posted in Jennie-O Turkey Products, pasta, Sargento's Cheese | Leave a comment
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Today’s Menu: Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread

 

 

For my Breakfast this morning I prepared a 2 Egg Scrambled Eggs, that I topped with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and Ortega Smoky Chipotle Taco Sauce. Then I reheated part of the Monster Pork Chop that was leftover from last night. I also toasted a couple of slices of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. And as every morning a cup of Bigelow Decaf Green Tea. Outside it’s partly cloudy with a high around 85 degrees and a bit more humid. After Breakfast I went to the Post Office for Mom, picked up a prescription at Kroger, and stopped by the bank ATM machine. Back home not a lot going on today. After a light Lunch I headed out to Meijer Lawn and Garden. looking for some solar lights for the yard. For Dinner tonight a new recipe, Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread.

 

This 1 of 2 Pillsbury based recipes that I’m trying this week. The Baked Rigatoni with Turkey that I’m preparing was originally made with Ground Beef but as I do with a lot of recipes I put my little spin on them. To make the dish I’ll need; 2 1/2 cups uncooked Rigatoni Pasta (about 7 oz) – I used Racconto Rigatoni, 1 lb Jennie – O Extra Lean Ground Turkey Breast, 1 jar (23.9 oz) Ragu Mushroom Sauce, 1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz), 1/4 cup Kraft Reduced Fat Grated Parmesan Cheese, and Dried Basil Leaves.

 

 

Ready for the oven….

Then to prepare it; I started by preheating the oven to 350°F. Next spray 11×7-inch (2-quart) glass baking dish with Pam Cooking Spray. Cook and drain the Pasta as directed on package, using the minimum cooking time. Meanwhile, in 10-inch nonstick skillet, cook the Jenni – O Turkey over medium-high heat about 12 minutes, stirring occasionally, until thoroughly cooked; drain.

 

 

 

 

….and done!

In the baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese. Bake uncovered for 20 minutes or until thoroughly heated. Garnish with the Basil and serve! I have another one of those “keeper recipes”, it turned out great! Rigatoni is incredible all by itself, but add in the Turkey, Sauce, and Cheese and you have a winning dish. I always substitute Beef with Jennie – O Turkey or Wild Idea Buffalo. Ground Buffalo would go great with also. I’ve left the original Pillsbury recipe and web link at the end of the post.

 

 

To go with Pasta I baked a loaf of the La Brea Bakery Multi Grain Loaf Bread. For Dessert/Snack later tonight a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.

 

 

 

 

 

 

Baked Rigatoni with Turkey

Ingredients

2 1/2 cups uncooked Rigatoni Pasta (about 7 oz), I used Racconto Rigatoni
1 lb Jennie – O Extra Lean Ground Turkey Breast
1 jar (23.9 oz) Ragu Mushroom Sauce
1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz)
1/4 cup Kraft Reduced Fat Grated Parmesan Cheese
Dried Basil Leaves, if desired

Steps

1 Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. Cook and drain Pasta as directed on package, using minimum cook time.
2 Meanwhile, in 10-inch nonstick skillet, cook Turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3 In baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese.
4 Bake uncovered 20 minutes or until thoroughly heated. Garnish with basil.

Nutritional Information

Serving Size: 1 Serving
Calories 270
Total Fat 8g0%
Saturated Fat 3 1/2g0%
Sodium 440mg 0% Total Carbohydrate 27g0%
Dietary Fiber 4g0%
Protein 22g

Shrimp and Smoked Turkey Sausage Gumbo

May 19, 2017 at 5:00 PM | Posted in Butterball Smoked Turkey Sausage, pasta, seafood, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

 

To start my day I made one our favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. Just love this Skillet Breakfast! Mostly cloudy with passing showers and 78 degrees. More rain moving back in tonight. Not a lot going on today. Did some things around the house and outside. For Dinner tonight I prepared a personnel favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

 

What’s not to like with one of my favorite meals; Gumbo, Shrimp, and Smoked Turkey Sausage! 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 Kroger 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 the 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 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 also baked a loaf of Pillsbury French Bread. For dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.

 

 

 

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
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting

Usage Tips
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

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

Banquet Homestyle Bakes – Baked Lasagna and Baked French Bread

May 10, 2017 at 5:30 PM | Posted in Banquet Homestyle Bake, Lasagna, pasta | Leave a comment
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Today’s Menu: Banquet Homestyle Bakes – Baked Lasagna and Baked French Bread

 

 

For Breakfast I Poached an Egg and toasted 2 Slices of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Mostly cloudy out today with passing showers and it hit about 75 degrees. Our electric was turned off today from 1:00 – 5:00. It was actually after 5:00 before it came back on. They were replacing electrical boxes throughout the neighborhood today. So after the power went out I stopped by some friends house to catch up with them and then headed over to see Dad for the rest of the afternoon. Back home for Dinner tonight its Baked Lasagna and Baked French Bread.

 

 

 

I’m having the Banquet Homestyle Bakes – Lasagna Complete Meal Kit. I love these Banquet Homestyle Bakes. As it says, it’s a Complete Meal Kit. All I added was a 1/2 cup of Water, a little Sea Salt for taste, and some Kraft Reduced Fat Grated Parmesan Cheese. To prepare it is simple and easy.

 

 

To prepare it you can bake it in the oven or cook it in a skillet on the stove top. I’m baking mine. Start by preheating the oven to 425 degrees F. Stir together both cans of sauce and 1/2 cup water in 8″ x 8″ baking dish. Stir in the pasta until well coated. Cover with foil and bake for 40 minutes, until pasta is tender. Carefully uncover. Stir until well blended. Let stand 5 minutes; sauce will thicken. Ready to serve!

 

 

 

 

Came out hot and delicious. Nothing fancy, just good and hearty Dinner. I topped it with some Kraft Reduced Fat Grated Parmesan Cheese. I also reheated the leftover Pillsbury French Bread, which is perfect with Pasta Dishes. For Dessert later a Weight Water’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 
Banquet Homestyle Bakes – Lasagna Complete Meal Kit

For over 50 years, Banquet has been bringing American families a variety of good hearty food. Banquet Homestyle Bakes Lasagna comes complete with everything you need, so you can spend less time thinking about dinner and more time enjoying it.
* Contains four (4) 1-cup servings
* Lasagna Sauce with Meat & Curly Pasta
* Complete meal kit – just add water
* 0 grams trans fat per serving
* Perfect to serve for dinner tonight

Directions
Just add water. Inside this box: 2 Cans of lasagna meat sauce. 1 Pouch curly pasta. All you need to add: 1/2 cup water. For food safety and quality: Ovens, stove top burners and skillets may vary. Adjust cooking times as needed. Product must be cooked thoroughly. Read and follow these cooking directions. Refrigerate or discard any unused portion.

Oven preparation: 1. Preheat oven to 425 degrees F. Stir together both cans of sauce and 1/2 cup water in 8″ x 8″ baking dish. 2. Stir in pasta until well coated. 3. Cover with foil. Bake 35-40 minutes, or until pasta is tender. 4. Carefully uncover. Stir until well blended. Let stand 5 minutes; sauce will thicken.

Stove top preparation: 1. Stir together both cans of sauce and 1/2 cup water in 10-inch skillet. 2. Stir in pasta until well coated. Heat to boiling. 3. Reduce heat. Cover and simmer about 15 minutes, or until pasta is tender, stirring occasionally. 4. Stir until well blended. Let stand 5 minutes; sauce will thicken. Alternate preparation: Baking dish size – 11 x 7-inch baking dish. Temperature – 425 degrees F. Baking time – 35-40 minutes. Baking dish size – 2-quart casserole dish. Temperature – 425 degrees F. Baking time – 35-40 minutes. Baking dish size – 13 x 9-inch baking dish (for 2 box prep). Temperature – 425 degrees F. Baking time -40-45 minutes. High altitude preparation (3500-6500ft). Cooking adjustments: Oven: reduced water by 1/4 cup for all baking dish sizes; no bake time adjustment. Stove Top: reduced water by 1/4 cup; simmer 15-20 minutes.

Nutrition Facts
Serving Size240g
Servings Per Container4.0
Amount Per Serving
Calories320 Calories
Calories From Fat90.0 Grams
% Daily Value
Total Fat10 g15.0
Saturated Fat4 G20
Trans Fat0 G
Cholesterol20 Mg7
Sodium640 Mg27
Potassium680 Mg19
Total Carbohydrate42 g14.0
Dietary Fiber4 G16
Sugars13 G
Protein13 g

Leftovers: Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread

April 5, 2017 at 4:56 PM | Posted in leftovers, pasta, pizza | Leave a comment
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Today’s Menu: Leftovers – Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread

 

 

 

 

To start my day off I made some Simply Potatoes Shredded Hash Browns, fried up a couple of Jennie – O Turkey Breakfast Sausage Links, toasted a couple of slices of Healthy Life Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I did a couple of loads of laundry for Mom. After that it was house cleaning. About 1:00 I headed over to the rehab center to see Dad. Today was a good day for him. Clear headed and his breathing was a lot better. Back home, for Dinner tonight its Leftovers. I reheated the Banquet Homestyle Bakes Pizza Pasta.

 

 

Oh I love this Pizza Pasta! It may be a boxed Dinner, but its one of my favorites. So easy to prepare and a fantastic flavor. And for leftovers, it reheats perfectly. To reheat it i just put it into a small sauce pan and heated it on medium low until it was heated through. Fantastic Leftovers! I had a Weight Watcher’s Cookies and Cream Ice Cream Bar. I left last nights post below for recipe and directions. Later!

 

 

 

 


Anyway it’s got two of my favorites in it, pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and sliced Portabello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really had a good Pizza flavor to it. The Sauce with the Mushrooms, Sausage, and Pepperoni provides the great flavoring. Easily prepared and makes a hearty and delicious meal.

 

Along with the Pizza Pasta I also prepared some Baked Cheesy Bread. Another easy one, using Healthy Life Whole Grain Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted.

 

 

 

 
Banquet Homestyle Bakes Pizza Pasta

When only comfort food will do, Banquet Homestyle Bakes are the perfect choice. Each comes complete with everything you need to make a delicious and hearty straight-from-the-oven meal. So you’ll spend less time worrying about your meal—and more time enjoying it.

*Pepperoni and sausage included
*5 minute preparation oven or stove top

Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.

Nutrition Facts
Serving Size 1 cup prepared (195g)
Servings Per Container 4
Amount Per Serving
Calories 280Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 820mg 34%
Potassium 530mg 15%
Total Carbohydrate 46g 15%
Dietary Fiber 4g 16%
Sugars 12g
Protein 10g
http://www.banquet.com/homestyle-bakes/pizza-pasta-bake

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