Garlic-Herb Linguine w/ Argentinean Red Shrimp

March 10, 2019 at 5:31 PM | Posted in pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Garlic-Herb Linguine w/ Argentinean Red Shrimp

 

 

To start my Sunday Morning off I had Glier’s Turkey Goetta and Hash Browns. It had been a while since I’ve had Turkey Goetta. I picked up a roll of it at Kroger the other day. I sat it in the freezer after I got up for 30 minutes. Reason being is that it slices a lot better and stays together when sliced as a patty. I fried a couple of slices up in a small skillet that I sprayed with Pam Non Stick Spray, fried until both sides were golden brown. Then I also prepared some Simply Potatoes Shredded Hash Browns. When done I sprinkled it with Sargento Off the Block Sharp Cheddar. The Goetta goes great with Hash Browns! Cloudy, windy, and 48 degrees out today. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. She loves those Golden Arches Breakfasts! Mom went on to Church afterward. I did a couple of loads of laundry and cleaned the house today. For Dinner tonight I tried Argentinean Red Shrimp for the first time. I prepared Garlic-Herb Linguine w/ Argentinean Red Shrimp.

 

 

 

I purchased a frozen bag of Private Selection Antarctic Wild Caught Argentinean Red Shrimp at Kroger last week and couldn’t wait to try it! They come peeled and deveined. The description for Red Shrimp reads; Private Selection Antarctic Wild Caught Argentinean Red Shrimp are native to the antarctic waters off the coast of Argentinian and are prized for their succulent and buttery lobster-like taste and texture. There’s 90 calories in a serving of 6 Shrimp.

 

 

 

 

 

To prepare the Shrimp I got a large skillet, sprayed it with Pam and added 1 table spoon of Extra Light Olive Oil and a pat of Blue Bonnet Light Butter. Heated the skillet on medium heat. I seasoned the Shrimp with Old Bay Seasoning. Old Bay is perfect for all Seafood and Chicken. When the Skillet was heated and ready I added the Shrimp. Cooked them for 4 minutes, turning them over after 2 minutes. And done! They fried up easy and they have an excellent flavor to them. And they are a lot like Lobster! I’ll be using these again.

 

 

 

 

 

As the Shrimp was cooking I prepared the Barilla Whole Grain Linguine. I brought a large pot of lightly salted water to a boil. Cooked the Linguine at a boil until tender, about 11 minutes; drain and transferred pasta to a large bowl.Then I mixed melted Butter, minced Garlic, and Parsley in a small bowl; and drizzled over the Linguine and toss to coat. Season Pasta with seasoned Sea Salt.

 

 

 

 

 

 

To make the Dish I made a bed of the Linguine in a bowl. Topped it with the Red Shrimp with a sprinkle of Kraft Grated Reduced Fat Parmesan Cheese. The Red Shrimp is so good and works perfect with Linguine! I had also baked a loaf of La Baguetterie Roasted Garlic Oval Bread that I got from Meijer. I love Shrimp and Pasta! For Dessert later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Barilla Whole Grain Linguine

Made with one simple ingredient, whole grain durum wheat flour, Barilla® Whole Grain Linguine is an excellent source of fiber. This pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste.

Barilla Whole Grain pasta is made with non-GMO ingredients. For more information, please read our position.

Linguine is made from long, flat strands of pasta, but is thin and narrow. Linguine, which means “little tongues” in Italian, originated in the Liguria region of Italy. Barilla Whole Grain Linguine cooks up perfectly al dente everytime, delivering the delicious taste and texture you expect in every bite.

BENEFITS
* Made with 100% Whole Wheat
* Good source of Fiber
* Delicious taste and texture
https://www.barilla.com/en-us/products/pasta/whole-grain/whole-grain-linguine

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Tuna Helper Tuna Cheesy Pasta and Rustic Sesame Loaf Bread

March 2, 2019 at 6:31 PM | Posted in fish, pasta | Leave a comment
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Today’s Menu: Tuna Helper Tuna Cheesy Pasta and Rustic Sesame Loaf Bread

 

 

 

To start this Saturday morning off I opened up a can of Turkey Spam. I sliced off 3 slices and fried it up in a 1/2 tablespoon of Extra Light Olive Oil. Next using the same skillet I Scrambled up a couple of Eggs, when done topped them with a sprinkle of Sargento 4 Month Aged Off the Block Gouda Cheese and some Ortega Smoked Chipotle Taco Sauce. Then I toasted a slice of Aunt Millie’s Light Whole Grain Bread and a cup of Bigelow Decaf Green Tea. Excellent Breakfast! 46 degrees and cloudy out today, with snow coming in tomorrow along with a Artic Freeze!. Afterward I did a load of laundry. Then after Lunch I got the cart, leaf blower, and rake out of the shed. I cleaned up around the house, flowerbeds, deck, and driveway areas. Feels good to get outside! For Dinner tonight I prepared a Tuna Helper Tuna Cheesy Pasta and Rustic Sesame Loaf Bread.

 

 

 

 

I came across a box of Betty Crocker Tuna Helper Tuna Cheesy Pasta at Jungle Jim’s the other day and it just sounded good. I’ve fixed many of the Helper styles before, first time for the Tuna. To make the Dish I’ll need; 1 Box of Tuna Helper, Water, 2% Milk, Butter, and 2 cans of Chicken of the Sea Tuna.

 

 

 

 

 

 

 

To prepare it I started by heating oven to 425 degrees. Stir Pasta, Sauce Mix, 11/2 cups boiling Water, 2 cups 25 Milk, 3 Tbsp. Blue Bonnet Light Butter and the Tuna in ungreased 2-quart casserole. Cover it with some aluminum foil and bake about 35 minutes or until pasta is tender. Uncover carefully; stir. (Sauce will thicken as it cools.)

 

 

 

 

 

 

 

This came out an excellent dish! The Pasta was great, very good Cheese, and the Tuna worked perfect with Pasta. Plenty of Leftovers for a few Lunches! I also baked the other half of the Rustic Sesame Loaf Bread from the other night. For Dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream topped with Smucker’s Sugarless Hot Fudge Topping.

 

 

 

 

 

 

Betty Crocker Tuna Helper Tuna Cheesy Pasta

Tuna Cheesy Pasta Tuna Helper is made with 100% REAL cheese for the real taste you love most. Our products are made with NO artificial flavors or colors from artificial sources. Add Your Own Twist! Turn up the flavor by adding minced garlic just before simmering. Just before serving, top with cooked, crumbled bacon and chopped parsley.

Tuna Helper: America’s favorite is made with 100% REAL cheese and pasta for the real taste you love most
* Full of Flavor: Creamy pasta mix combines pasta noodles, 100% real cheese and quality seasonings for a delicious dish that is Full of Flavor
* Quick and Easy: Make pasta salad without the usual mess; simply boil noodles, rinse with cold water and drain, and stir in seasoning
* Endless Options: Serve as a side, top with tuna for a main dish or head to the Betty Crocker website for additional pasta salad recipes the whole family will love
* Contains: A 5.3 oz box of Tuna Helper

Directions:
Instructions: Try It in the Oven! Heat oven to 425degF. Stir Pasta, Sauce Mix, 11/2 cups boiling water, 2 cups milk, 3 Tbsp. butter and tuna (or rotisserie chicken) in ungreased 2-quart casserole. Cover; bake about 35 minutes or until pasta is tender. Uncover carefully; stir. (Sauce will thicken.) Refrigerate leftovers. You Will Need 1-2/3 cups hot water 2 cups milk 4 Tbsp. butter 2 (5-oz.) cans tuna, drained or 2 cups chopped rotisserie (cooked) chicken 1. Stir Stir Pasta, Sauce Mix, hot water, milk, butter and tuna (or rotisseries chicken) in 10-inch skillet. Heat to boiling. 2. Simmer Reduce heat. Cover; simmer about 11 minutes, stirring occasionally, until pasta is tender. Remove from heat. Refrigerate leftovers.

Nutrition Facts
Serving Size1 cup prepared
Servings Per Container5
Amount Per Serving
Calories270 Calories
Calories From Fat110 Calories
% Daily Value
Total Fat12 g19
Saturated Fat00
Trans Fat0.0 g
Cholesterol00
Sodium41017
Potassium70 mg8%
Total Carbohydrate09
Dietary Fiber04.0
Sugars00
Protein14 g

Leftovers – Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

December 15, 2018 at 6:29 PM | Posted in leftovers, pasta, Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Leftovers – Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

 

 

For Breakfast I Scrambled some Egg Beater’s Egg Whites and topped those with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Then I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. Also had a cup of Bigelow Decaf Green Tea. More rain today, heavy at times. High of 47 degrees. Cleaned the house today, dusted and vacuumed. Caught up on everything so I caught up on some shows I had recorded. 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! For Dessert later 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

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

December 14, 2018 at 6:22 PM | Posted in pasta, Pasta Roni, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

 

 

 

For Breakfast I toasted a Thomas Light 100% Multi Grain English Muffin that I lightly buttered with I Can’t Believe It’s Not Butter and made a cup of Bigelow Decaf Green Tea. Cloudy, rainy, and 52 degrees out today. Well today was clean and straighten the Kitchen day. Cleaned the counters, fridge, freezer, and stove. Then hit the canned good shelves and straightened those out, had to toss a few cans that were buried in the back that had expired. For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.

 

 

 

 

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, leftovers coming tomorrow. 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! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Diet Dr. Pepper 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

Chef Boyardee Lasagna w/ Texas Toast (Light)

November 24, 2018 at 6:20 PM | Posted in pasta | 2 Comments
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Today’s Menu: Chef Boyardee Lasagna w/ Texas Toast (Lite)

 

For Breakfast this morning I prepared 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. Rained all night and let up about 9:00 this morning. 52 degrees and cloudy for the afternoon, not bad late November weather. Did a few things around the house and then after Lunch settled in for College Football for the day. For Dinner tonight Chef Boyardee Lasagna w/ Texas Toast (Lite). Well after a few days of a lot of cooking and big meals I wanted something a bit lighter and easier to prepare. I’ve always been a fan of Chef Boyardee products and love their Chef Boyardee Lasagna. To prepare it; the easy part! Just empty the contents into a small sauce pan, put the lid on, and heat on medium until heated through. Just stir it occasionally and your done. The Pasta Lasagna is excellent and the Tomato and Beef Sauce it comes in is very good. I know there’s better stuff out there but from time to time I love having Chef Boyardee, I’m hooked!  Well my camera died on me so no pictures, sorry about that!

 

 

Chef Boyardee Lasagna


Chef Boyardee Lasagna is a delicious and convenient meal that is ready to eat in minutes and has delighted families for generations. Made with enriched pasta in a rich, Italian-flavored tomato sauce, Chef Boyardee Lasagna has the timeless flavor that everyone loves. When you need a quick meal, Chef Boyardee has your back. Just pop the easy-open lid, and in 90 seconds, dinner is ready to serve. Chef Boyardee Lasagna is so simple and easy to prepare, anyone can grab it off the shelf for a quick and filling snack. Each 15 oz easy-open can of Chef Boyardee Lasagna contains 2 servings of pasta and tomato sauce, with 9 grams of protein and 230 calories per serving. With no artificial flavors, colors, or preservatives, Chef Boyardee makes a wholesome meal for kids of ALL ages.
* Chef Boyardee Lasagna is a delicious and convenient meal that is ready to eat in minutes and has delighted families for generations
* Made with enriched pasta in a rich, Italian-flavored tomato sauce, Chef Boyardee Lasagna has the timeless flavor everyone loves
* When you need a quick meal, Chef Boyardee has your back. Just pop the easy-open lid, and in 90 seconds, dinner is ready to serve
* Chef Boyardee Lasagna is so simple and easy to prepare, anyone can grab it off the shelf for a quick and filling snack
* Each 15 oz easy-open can of Chef Boyardee Lasagna contains 2 servings of pasta and tomato sauce, with 9 grams of protein and 230 calories per serving

Nutrition Facts
Serving Size 249g
Servings Per Container 2.0
Amount Per Serving
Calories 230 Calories
Calories From Fat 70 Calories
% Daily Value
Total Fat 8 g 12.0
Saturated Fat 315
Trans Fat 0 g
Cholesterol 155
Sodium 750 31
Potassium 900 26
Total Carbohydrate 31 g 10.0
Dietary Fiber 4 g 16
Sugars 9 g
Protein 9 g

Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

October 21, 2018 at 5:28 PM | Posted in pasta, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I Scrambled a couple of Eggs, seasoned them with Salt and Pepper and then topped them with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and some Ortega Smokey Chipotle Taco Sauce. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and had my morning cup of Bigelow Decaf Green Tea. For most of the day I was taking it easy. My allergies were running wild and I had a heck of a bad headache. The weeds are about all dead in the woods behind us so hopefully my allergies will die with them. For Dinner tonight I prepared Shrimp w/ Fettuccine and Baked Garlic Loaf Bread.

 

 

 

 

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

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
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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

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
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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
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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

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