Leftovers – Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

October 3, 2018 at 5:21 PM | Posted in pasta, Pasta Roni, seafood, shrimp | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Leftovers – Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

 

 

For Breakfast I just made a cup of Bigelow Decaf Green Tea. Partly cloudy and 84 degrees out today, also more humid. After my Tea I headed out to do some grocery shopping at Meijer. Also stopped by McDonald’s to pick up Breakfast for Mom. I didn’t do a whole lot today I’ve been having some back problems. So with not much to do I got some rest with a heating pad this afternoon. For Dinner tonight Leftovers – Shrimp w/ Pasta Roni. I’ve left the original post from yesterday for the dish preparation and description.

 

 

 

So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. 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 seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet 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! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Mango Snapple to drink.

 

 

 


Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herbs

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Advertisements

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

October 2, 2018 at 5:25 PM | Posted in pasta, Pasta Roni, shrimp | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

 

 

For Breakfast I just made a cup of Bigelow Decaf Green Tea. After my Tea I went to the Walmart Lawn and Garden Center, they had a few things on sale I wanted to check out. Bought a wall mount for our Garden Hose, a couple of Mums in pots, and a few other things inside Walmart. Stopped and picked up Breakfast for Mom at McDonald’s also. Partly cloudy with a rain shower in the afternoon, high around 82 degrees. Not a whole lot going on today. For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.

 

 


So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. 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 seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet 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! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Mango Snapple to drink.

 

 


Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herbs

 

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Leftovers: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

August 18, 2018 at 5:12 PM | Posted in pasta, seafood, shrimp | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Leftovers: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I toasted a Thomas 100 Calorie Light Multi Grain English Muffin and made a Breakfast Sandwich. I also lightly fried an al fresco Country Style Chicken Sausage Breakfast Patty, and had a cup of Bigelow Decaf Green Tea. We actually have had a few peeks of the sun today! But still rain on and off and very humid, 87 degrees. Ran the sweeper and dusted. Then did a load of laundry. After Lunch I made some Turkey and Black Bean Burritos and froze them. I used the leftover Turkey and Black Bean Taco Mixture to make the Burritos. Wrapped each one in foil and froze them in a Hefty Zip Lock Bag. They’ll be great to grab one out of freezer and have it for Lunch. For Dinner tonight its Leftovers. I had the Shrimp w/ Fettuccine and Baked Garlic Loaf Bread leftover from last night. I’ve left the post from last night for directions and details. Have a good one!

 

 

So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. 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 seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

To prepare the Buitoni Fettuccine; I filled a large Sauce Pan with 4 quarts Water and a couple of shakes of Morton’s Light Salt. Turned it on high heat. When it was a full boil I added the Fettuccine. Reduced the heat for a gentle boil of the Pasta for 2 minutes, stirred frequently. Removed from the heat and drained the water. Seasoned the Pasta with Extra Light Olive Oil, Blue Bonnet Light Butter, Morton’s Light Salt, and Dried Oregano.

 

 

 

To serve, in a bowl, I made a bed of the Fettuccine and topped it with the Shrimp. I love Shrimp and Pasta! The Fettuccine was tender and so delicious. Then with the added Shrimp it just made that much better! I topped it with some Kraft Grated Reduced Fat Parmesan Cheese.

 

 

 

 

 

I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Buitoni Fettuccine Pasta
Flat ribbons of pasta made with extra fancy durum flour and eggs.
INGREDIENTS:
DURUM FLOUR (SEMOLINA, DURUM WHEAT FLOUR), EGGS, WATER, SALT.

Nutritional Information

Serving per container: 3
Serving Size: 83.00 g.

Calories 240
Calories from Fat 20
Total Fat 2.00g 3%
Saturated Fat 0.00g 0 %
Cholesterol 45.00mg 14 %
Sodium 180.00g 7 %
Carbohydrate 45.00g 15 %
Dietary Fiber 3.00g
Dietary Fiber Daily Value 0.10g
Sugars 1.00g
Protein 9.00g
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

 

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

August 17, 2018 at 5:24 PM | Posted in pasta, seafood, shrimp | 1 Comment
Tags: , , , , , , , , , ,

Today’s Menu: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served.And had my morning cup of Bigelow Decaf Green Tea. Another rainy day outside again. Thunderstorms, 85 degrees, and humid out. We have a lot of local flooding through out our area, hope it eases up soon. I had to be back at the Doctor’s Office for a follow up check on my leg, which seems to be better but slow healing. They said everything looked better though. Not much to do outside with all the rain so I did a few chores around the house the rest of the afternoon. For Dinner tonight I prepared Shrimp w/ Fettuccine and Baked Garlic Loaf Bread.

 

 

 

 

So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. 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 seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

 

To prepare the Buitoni Fettuccine; I filled a large Sauce Pan with 4 quarts Water and a couple of shakes of Morton’s Light Salt. Turned it on high heat. When it was a full boil I added the Fettuccine. Reduced the heat for a gentle boil of the Pasta for 2 minutes, stirred frequently. Removed from the heat and drained the water. Seasoned the Pasta with Extra Light Olive Oil, Blue Bonnet Light Butter, Morton’s Light Salt, and Dried Oregano.

 

 

 

To serve, in a bowl, I made a bed of the Fettuccine and topped it with the Shrimp. I love Shrimp and Pasta! The Fettuccine was tender and so delicious. Then with the added Shrimp it just made that much better! I topped it with some Kraft Grated Reduced Fat Parmesan Cheese.

 

 

 

 

 

I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

Buitoni Fettuccine Pasta

Flat ribbons of pasta made with extra fancy durum flour and eggs.

INGREDIENTS:
DURUM FLOUR (SEMOLINA, DURUM WHEAT FLOUR), EGGS, WATER, SALT.

Nutritional Information

Serving per container: 3
Serving Size: 83.00 g.

Calories 240
Calories from Fat 20
Total Fat 2.00g 3%
Saturated Fat 0.00g 0 %
Cholesterol 45.00mg 14 %
Sodium 180.00g 7 %
Carbohydrate 45.00g 15 %
Dietary Fiber 3.00g
Dietary Fiber Daily Value 0.10g
Sugars 1.00g
Protein 9.00g
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

 

 

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Chef Boyardee Cheese Ravioli in Tomato Sauce w/ Baked Garlic Oval Loaf Bread

July 21, 2018 at 5:15 PM | Posted in pasta | 3 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Chef Boyardee Cheese Ravioli in Tomato Sauce w/ Baked Garlic Oval Loaf Bread

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. Had another bout with Phantom Pains. It made for a sleepless and very long night! The Phantom Pains finally let up around 11:00 this morning. Oh how I wish there was a cure for these. Here’s a little on Phantom Pains – Phantom pain is pain that feels like it’s coming from a body part that’s no longer there. Doctors once believed this post-amputation phenomenon was a psychological problem, but experts now recognize that these real sensations originate in the spinal cord and brain. And I can tell you the pain is as if my left leg was really there, very painful. So anyway I didn’t do much of anything today. Outside its showers and thunderstorms on and off through out the day and 88 degrees. Good day to catch up on some rest and sleep, and that was my day. For Dinner tonight Chef Boyardee Cheese Ravioli in Tomato Sauce w/ Baked Garlic Oval Loaf Bread.

 

I wanted a hot meal but one that was easy to prepare. The Chef Boyardee Cheese Ravioli doesn’t get much easier and at the same time a very tasty meal. It comes in a can and to prepare it; just empty contents into medium saucepan. Heat over medium heat, stirring occasionally until hot. And it’s done! Doesn’t get much easier than that. Delicious, easy to prepare, and 1 sauce pan to clean. Nice size Ravioli, good tasting Tomato and Cheese Sauce, and love the Cheese that’s in the Ravioli. Makes a good hot meal. And it’s only 180 calories and 28 net carbs per serving. I topped it with a sprinkle of Basil and Shaved Parmesan Cheese. It’s 210 calories and 36 net carbs per serving.

 

 

I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

 

Chef Boyardee Cheese Ravioli in Tomato Sauce

Chef Boyardee Cheese Ravioli in Tomato Sauce
* Cheese ravioli
* Heat and eat
* 210 calories per serving

Directions:
Instructions: Heating directions:
Microwave:1. Pour pasta into microwave-safe bowl. Cover.2. Microwave on high 1 minute 30 seconds or until hot.3. Stir before serving. As all microwave ovens vary, time given is approximate.
Stove top:1. Pour pasta into saucepan.2. Heat over medium heat until hot, stirring occasionally.

Ingredients:
Ingredients: Water, Tomato Puree (Water, Tomato Paste), Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Crackermeal (Enriched Wheat Flour [Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], May Also Contain Guar Gum), High Fructose Corn Syrup, LESS THAN 2% OF: Cheddar Cheese (Pasteurized Milk, Cultures, Salt, Enzymes, Calcium Chloride and Annatto [Color]), Rice, Romano Cheese from Cow’s Milk (Part Skim Milk, Cultures, Salt, Enzymes), Dehydrated Onion, Salt, Dehydrated Garlic, Spices. CONTAINS: MILK, WHEAT

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flour

Seasoned Haddock w/ Cheesy Cheddar Rotini Pasta

July 18, 2018 at 5:14 PM | Posted in fish, pasta | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Seasoned Haddock w/ Cheesy Cheddar Rotini Pasta

 

To start this morning off I toasted a couple of slices of Healthy Life Whole Grain Bread, Scrambled a couple of Eggs, fried 2 Jennie – O Turkey Breakfast Sausage Links, and made the morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Walgreen’s and picked up a Prescription and then to McDonald’s and picked up Breakfast for Mom. It really hasn’t rained a lot of late and the yards are starting to turn brown. Outside today it’s 87 degrees and sunny. After Lunch got the cart out and did some yard work. Later took a spin around the neighborhood. So for Dinner tonight I prepared a Seasoned Haddock w/ Cheesy Cheddar Rotini Pasta.

 

 

I had purchased a Haddock fillet from Kroger a while back and had it in the freezer. I let it thaw overnight in the fridge. I rinsed the fillet off in cold water and patted dry with a paper towel. Next I sliced it in half. So to prepare it I seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until both pieces were well coated. Shook off the excess and pan fried them in Extra Light Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is.

 

To go with my Seasoned Haddock I prepared a new dish, Knorr Pasta Sides Cheesy Cheddar Rotini Pasta. I had heard of the Knorr Products but had never tried them until now. To prepare it; In medium saucepan, bring 1-1/2 cups water, 1/2 cup 2% milk and 1 Tbsp. of I Can’t Believe It’s Not Butter. Stir in contents of package and return to a boil. Reduce heat and continue boiling gently for 10 minutes or until pasta is tender, stirring occasionally. Let stand at least 2 minutes. Stir and serve. Easy to prepare and delicious! Excellent Pasta with good Cheese flavor. I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

Haddock


The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus. – Wikipedia

Nutrition Facts
Haddock, cooked
Amount Per 1 fillet (150 g)
Calories 136
% Daily Value*
Total Fat 0.8 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.1 g
Trans fat 0 g
Cholesterol 99 mg 33%
Sodium 391 mg 16%
Potassium 527 mg 15%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 30 g 60%

 

 

Knorr Cheesy Cheddar Pasta

Kids love our Cheesy Cheddar Pasta Sides, which layers rotini pasta with our scrumptious cheddar cheese sauce. Why not use it with our Chili Mac Casserole and indulge your own inner child?

* Knorr Pasta Sides Cheesy Cheddar Pasta (4.3oz) is a pasta side dish that enhances meals with amazing flavor
* Cheesy Cheddar Pasta Sides expertly combines rotini pasta with our scrumptious cheddar cheese sauce
* No artificial flavors
* Quick and easy to prepare – Cooks in 7 minutes
* Stovetop or microwave cooking
* Perfect as an ingredient in a delicious Knorr recipe or as a side dish
https://www.knorr.com/us/en/products/sides/cheesy-cheddar-pasta.html

Chicken Parmigiana and Texas Toast (Light)

July 5, 2018 at 5:18 PM | Posted in chicken, pasta | 2 Comments
Tags: , , , , , , , , ,

Today’s Menu: Chicken Parmigiana and Texas Toast (Light)

 

 

To start this July 5th morning off I prepared some Simply Potatoes Garlic and Herb Hash Browns, heated up a couple of Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread (lightly buttered), and had my morning cup of Bigelow Decaf Green Tea. I’ve had the Garlic and Herb Hash Browns a few times now and really like them. After eating and doing the dishes I went to McDonald’s and picked up Breakfast for Mom. Later on finished touching up a couple of the shutters outside. Then a high school Friend of mine that owns a Land Scape Business came over and gave me an estimate on some new land scape for our front yard. I’m wanting to take out all the old Knockout Roses in the front flower bed and the side bed. Replace them with some type of bushes. Still thinking it over but he gave us an estimate so we’ll see. For Dinner tonight I prepared Chicken Parmigiana and Texas Toast (Light).

 

Well I’m trying something new I cam across at Meijer yesterday, Michael Angelo’s Chicken Parmigiana. I was browsing through the Meijer Frozen Foods Department, looking for something new. And I came across the Michael Angelo’s Chicken Parmigiana. The picture on the box along with the description of the dish had me sold!

 

 

 

 

To prepare it you either bake it or microwave it, as most times I’m baking it. To start I preheat the oven to 400°F. Removed the tray from the carton. Placed the tray on a cookie sheet. Cooked with the film on for 50 minutes. Removed it from the oven and removed the film, let it stand for 5 minutes before serving.

 

 

 

 

 

 

It’s surprising just how delicious this is! The Breaded Chicken is fantastic, the Breading of the Chicken was excellent,  the Seasoning is spot on, and Spaghetti came out tender. Put all that together and you have one delicious Chicken Parmigiana! They have 13 different Family Dinners and I’m looking forward to trying them!

 

 

 

 

 

To go with the Chicken Parmigiana and baked us some slices of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Michael Angelo’s Chicken Parmigiana

Breaded chicken breast with vine-ripened tomato sauce, Spaghettini pasta, mozzarella and a sprinkle of Parmesan.
COOKING INSTRUCTIONS
* DO NOT THAW. KEEP FROZEN UNTIL READY TO USE.
* YES, OVENS TAKE LONGER, BUT IT TASTES (AND SMELLS) BETTER THAT WAY.

ONE – PREHEAT OVEN TO 400°F.
REMOVE ENTRÉE FROM CARTON.
TWO – PLACE TRAY ON COOKIE SHEET ON CENTER RACK OF OVEN (6-8″ FROM HEATING ELEMENT). COOK WITH FILM ON FOR 45-50 MINUTES.
THREE – CAREFULLY REMOVE ENTRÉE FROM OVEN.
REMOVE FILM, AND LET STAND FOR 5 MINUTES BEFORE SERVING.
http://www.michaelangelos.com/product/chicken-parmigiana/?size=family#

 

 

New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

July 4, 2018 at 5:14 PM | Posted in pasta, Pasta Roni, seafood, shrimp | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

 

 

For Breakfast I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served. Love this Breakfast to start my day! We have an excessive heat warning out for the 2nd straight day. 94 degrees out but the heat index is at 108 degrees. After Breakfast I went grocery shopping at Meijer. On the way back I picked up Breakfast at McDonald’s for Mom. Back home I painted a couple of shelves out in the shed. I’ve got 3 more to paint but it got too hot in the shed to finish, I’ll finish tomorrow. For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.

 

 

So for the Shrimp part of the dish I used Meijer 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 seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

 

I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet 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! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Green Tea Snapple to drink.

 

 

Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herbs

 

 

 


RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Salmon Pesto Pasta and Baked Garlic Loaf Bread

June 17, 2018 at 5:09 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, salmon | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Salmon Pesto Pasta and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. I went to McDonald’s to pick up Breakfast for Mom. Mom went on to Church and I went to the Cemetary to put flowers on Dad’s Grave for Father’s Day. Happy Father’s Day to all the Dad’s out there! I decided to take a ride over to our old house in Ross, Ohio. When we left Ross back in the early 80’s it was just starting to grow. And now it’s still growing! A ton of changes compared to how it was back then. Still a beautiful small town though! Back home did a couple of loads of laundry and did a little cleaning outside. But it is hot and humid out. 99 degrees and a heat index well over 100 degrees today. For Dinner tonight I prepared a Salmon Pesto Pasta and Baked Garlic Loaf Bread.

 

A section of the Jungle Jim’s Deli

This recipe was inspired by a recipe I came across on a WordPress Blog (The Cooking Diaries) and it sounded and looked delicious. Plus it looked light and fresh, which is how I like hot weather dishes! I needed a few items to make the dish so I went to Jungle Jim’s International Market yesterday. They are the only store in area anymore that carries the Ronzoni Smart or Ronzoni Healthy Harvest Pasta Products. I love shopping at Jungle Jim’s! They carry Anything and Everything, I’m serious! You could spend an entire day in there. The Deli, Produce, and Seafood Departments are my favorites.

 

 

 

So to make the Dish I’ll need; 1 can Pink Salmon (Fresh or Canned), Extra Light Olive Oil, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Lemon Juice, Ronzoni Garden Delight Trio Italiano Pasta, Sliced Black Olives, a few small Anchovy Slices in Olive Oil, Kraft Reduced Fat Grated Parmesan Cheese, and 1 tube Just Add Basil Pesto. I added a few Ingredients and dropped an Ingredient from the original recipe, the original recipe and the web link are at the end of the post.

 

 

To prepare it; I first made my Pasta. Boil the Pasta according to the box; drain the Pasta and let it cool. Once cooled add the Pasta to a large bowl and add all the ingredients and fold in everything including the can of Pink Salmon. You can warm the Salmon if you prefer before adding it. Put the Pasta Salad in a large plastic bowl with a lid and set it in the fridge until your ready to use it.

 

 

 

 

The Pasta, Salmon, and Pest went great together! Everything tasted light and fresh. Excellent Dish. I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden Delight
Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g

See more at: http://ronzonigardendelight.newworldpasta.com/pasta_nutrition.cfm?prodId=071300800690#sthash.kx8fjPTl.dpuf

 

The Cooking Diaries
https://thecookingdiariesblog.wordpress.com/

Salmon Pesto Pasta
Ingredients
-1/3 pound salmon

-1 tsp olive oil

-1 tsp seasoning salt

-1/3 cup frozen or fresh peas

-pinch of salt and pepper

-a few squeezes of lemon juice (1-2 tsp)

-1/2 cup pesto

-1 1/2 cups rotini pasta

-shredded parmesan for toppings

Directions
1 – Cook pasta according to directions while doing the following steps.
2 – Heat oil in a pan on medium heat. Salt salmon with seasoning salt.
3.Add salmon skin side up and let cook for 3 minutes (salmon will look golden). Flip and cook on other side for 3 more minutes (skin will crisp up).
4 – Remove salmon and break it up (removing the skin).
5 – Add peas to same pan and a little bit of water (to cover the peas). Cook for 3-5 minutes and add some salt.
6 – Drain peas and add salmon back to pan. pour cooked and drained pasta into pan along with pessto and mix well. it’s okay to add more pesto if you think it needs more too!
7 – Squeeze lemon over the top and serve. Enjoy!

https://thecookingdiariesblog.wordpress.com/2018/06/13/salmon-pesto-pasta/

 

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

May 28, 2018 at 5:29 PM | Posted in pasta, Pasta Roni, seafood, shrimp | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

 

For Breakfast I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Love this Breakfast to start my day! It was already 80 degrees by 9:00 this morning and humid. Had a high of 90 degrees. After Lunch I did some more cleaning of the shed, I’m almost done finally! Got the Cart out and did a few things around the yard. We’re having trouble with our grass Cutting Service, I guess we’ll have to make a change. For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.

 

I was going to prepare Ribs for Memorial Day but Mom wanted to go to a grill out with friends so we’ll have the Ribs later. So for the Shrimp part of the dish I used Meijer 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 seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet 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! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread! For Dessert a Jello Sugar Free Dark Chocolate Pudding.

 

 

 


Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herbs

 

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

The Maple Cutting Board

Recipes from a Novice Home Cook

Pioneering For The City Woman

Cooking my way through the pioneer womans cookbook

Farm to Table to Soul

"I am easily satisfied with the very best." - Winston Churchill

Fooding-Around

A food blog for the southerner

Ann's Tiny Life

Huge life. Living tiny.

AL SKOL

choosing the fit life

Our Austintatious Life

A brief glimpse into our modest world.

Of Goats and Greens

Just another food blog

The New Vintage Kitchen

A Vermont innkeeper's collection of classics reimagined for today's kitchen

Wings 'N Ting

One man and his quest for Southampton's best chicken wings

Ferret chef

Ferreting around for the best recipes

InsPEARations

Food & Inspiration

Kait's Kitchen

recipes and cooking tips for beginners by a beginner

THE ITALIAN FLAIR

Delving into the natural gastronomy of italian food

Jennifer Guerrero

the not so starving artist

LaRena's Corner

Variety and food

A Sliver of Life

A harmony of hues, melodies, aromas, flavours and textures that underlies our existence!

Life at the end of a fork

The adventures of two culinary explorers adrift on the high-seas of our great city, London, in search of an edible El Dorado.