Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread

December 18, 2019 at 6:37 PM | Posted in Banquet Homestyle Bake, pasta | Leave a comment
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Today’s Menu: Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread

 

 

 

For Breakfast this morning I Poached an Egg served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. I also fried a couple of Jennie – O Turkey Breakfast Sausage Links and a cup of Bigelow Decaf Green Tea. It was a cold way to start the day outside today, 14 degrees! For the day it was cloudy and a high of 27 degrees. I had to replace the screws around both my wheel chair wheels that I keep out in the car. Then I cleaned and did some minor repairs to my Hoveround Mobility Chair, wish they had snow tires I could put on this! For Dinner tonight I prepared Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread.

 

I Love this Pizza Pasta from Banquet and haven’t had it in a while! This is one of my favorite boxed foods, Banquet Homestyle Bakes Pizza Pasta. Nothing like a quick, easy and delicious comfort food. I can only find it at Walmart or online now.

 

 

 

 

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 and excellent Sauce! The Sauce with the Mushrooms, Sausage, and Pepperoni provides the great flavoring. Easily prepared and makes a hearty and delicious meal. I know it’s a boxed meal, I can’t help it. It’s always been a favorite of mine since the first time I tried it!

 

Along with the Pizza Pasta I also prepared some Baked Cheesy Bread. I’ll be using Healthy Life Sour Dough Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, Kraft Reduced Fat Grated Parmesan 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. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

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

Whole Wheat Spaghetti and Turkey Meatballs w/ Texas Toast

December 12, 2019 at 6:33 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, Turkey meatballs | 2 Comments
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Today’s Menu: Whole Wheat Spaghetti and Turkey Meatballs w/ Texas Toast

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Sunny and 42 degrees outside today. I had to go to Meijer to pick up a few things for Mom and myself and picked up Breakfast for Mom at McDonald’s. Back home got the cart out of the shed and raked the back yard. We have a Mole problem in the backyards of most of the homes on our side of street. I ordered some Mole Stop off Amazon, see if that works! For Dinner tonight I prepared Whole Wheat Spaghetti and Turkey Meatballs w/ Texas Toast.

 

 

 

It’s Spaghetti and Meatballs tonight! And you can always make it healthier by using Whole Wheat Spaghetti and Turkey Meatballs. For the Meatballs I’m using Meijer Turkey Meatballs. These Meatballs are 150 calories and 5 carbs per serving (6 Meatballs). For the Spaghetti I’ll be using Ronzoni Healthy Harvest Whole Grain Spaghetti.

 

 

 

 

I’ll be cooking the Meatballs in LaRosa’s Original Pasta Sauce, one of my favorites! The Sauce goes great on Pasta, Pizza, or as a Dipping sauce. I grabbed a small Sauce Pan, sprayed it Pam Non Stick Cooking Spray, added the sauce to it, and heated on medium low heat. As the sauce started to heat up I added the Turkey Meatballs, stirred until covered with the Sauce. Cooked them for 7 minutes and then reduced the heat to low until I was ready to use them.

 

 

 

 

As I said I’m using Ronzoni Healthy Harvest Whole Grain Spaghetti. It’s my favorite and I use all the Ronzoni Healthy Harvest Pastas. The Spaghetti is 180 calories and 35 net carbs, which isn’t bad for Pasta. To prepare the Spaghetti; I cooked the Spaghetti as to the package instructions. I used a large Sauce Pan and filled it 1/2 way up with water. Turned the burner on high and brought the water to a rapid boil. Added the Spaghetti and stirred, returning it to the rapid boil. Cooked it uncovered, stirring it occasionally. Cooked it for a total of 8 minutes and done! Love this Pasta so tender and tasty. As the Spaghetti was cooking I baked the New York Bakery Light Texas Toast. For Dessert tonight a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 


Meijer Turkey Meatballs 32 oz

Product Description
Flame Broiled. Meat Used Is 100% Turkey. Fully Cooked. Keep Frozen.
Ingredients
TURKEY, WATER, ONIONS, MECHANICALLY SEPARATED TURKEY, TEXTURED SOY FLOUR, SEASONING (DEHYDRATED ONION, MALTODEXTRIN, SUGAR, SPICES, GARLIC POWDER, PARSLEY), BREAD CRUMBS (WHEAT FLOUR, SALT, AND YEAST), SOY PROTEIN CONCENTRATE, SALT, SODIUM PHOSPHATE. NATURAL FLAVOR.

https://www.meijer.com/shop/en/meat/prepared-meat/frozen/meijer-turkey-meatballs-32-oz/p/70882009416

Leftover 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread

November 18, 2019 at 6:36 PM | Posted in chili, pasta | Leave a comment
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Today’s Menu: Leftover Turkey Chili Mac and Cheese w/ Corn Bread

 

 

For Breakfast this morning I made French Toast and Turkey Sausage. For the French Toast I used Aunt Millie’s Light Whole Grain Bread, Egg Beater’s, Ground Cinnamon, and Ground Nutmeg. For toppings I used I Can’t Believe It’s Not Butter and Log Cabin Sugar Free Maple Syrup. For my Sausage I used Johnsonville Turkey Breakfast Sausage Links. I also had a cup of Bigelow Decaf Green Tea. Partly cloudy and 49 degrees outside today. Cleaned out the fridge, cleaned the stove and oven, and cleaned the microwave today. Later got the leaf blower out and cleaned off the deck and driveway areas and then raked the front yard. For dinner tonight I reheat Leftover 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread. Ileft the original post from the other day for description and instructions below. Enjoy!

 

I had a container of my 3 Bean Turkey Chili in the freezer. Sat it in the fridge overnight to thaw. If I was making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. With toppings of Sargento Off the Block Shredded Sharp Cheddar Cheese and Oyster Crackers. I just added the Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside as my Pasta was cooking. For the full recipe and cooking instructions of the 3 Bean Turkey Chili just click the link. (https://beatcancer2010.wordpress.com/2019/03/30/3-bean-turkey-chili-12/) I emptied the container into a small sauce pan and heated it on medium low, stirring often until heated through.

 

For my Elbow Pasta I used DereamFields Elbows. It’s tough finding Whole Grain Pastas, at least around here where I live. Used to be I could find it at most any Grocery Store. The DreamFields is all I could find at Meijer yesterday. It’s 190 calories and 36 net carbs per serving, cooks up great, and good taste. Filled a large pot up 1/2 way with water and added salt. Heated the water on high until boiling and addded the Pasta. Cooked it for 7 minutes.

 

 

 

 

When done removed it from the pot and drained. Add it back to the pot and add the heated 3 Bean Turkey Chili and mix with a large spoon, heat on low and mix well. And it’s ready to serve! You can top it with Cheese, Hot Sauce, Sour Cream, or Diced Onions. I just always use the Cheese and Hot Sauce for my toppings. To serve just grab a bowl and scoop out the amount that you want. Add your toppings, if any, and enjoy! The 3 Bean Turkey Chili works perfect with Elbow Pasta. Such a good Comfort Food Dish!

 

 

 

To go with the Chili Mac I also made a small Cast Iron Skillet of Corn Bread. For the Corn Bread I’m using Martha White White Corn Meal. First Corn Bread I’ve made in a while and it’s just as good as it always was! What a meal 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 


DreamFields Elbows Pasta

Nutritious Elbow Pasta With A Traditional Taste
One of the most versatile cuts of pasta, Elbows are very well suited for soups, salads and the all American favorite macaroni and cheese, like our Healthier Mac and Cheese. Try Dreamfields elbows with Fruit & Yogurt Salad, a surprisingly delicious combination!
http://dreamfieldsfoods.com/elbows.php

Fettuccine and Sea Scallops

November 17, 2019 at 6:42 PM | Posted in pasta, scallops, seafood | Leave a comment
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Today’s Menu: Fettuccine and Sea Scallops

 

 

To start my morning off I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Mostly sunny and 44 degrees out today. After Breakfast I went to Meijer and bought a couple of bags of Rock Salt that they had on sale. Yesterday after I went to the Doctor then we went to Kroger. I went to check out and every self scan was lined up and 4 were not even working. So I got in line for the check out with a cashier and I was third in line. The two ahead of me had full carts plus and the cashier was very slow. Behind me 14 other people lined up. Finally another line opened up and they took me first. The cashier told me they had 3 cashiers call in sick and she came in on her off day. Businesses in this area can not find people to work. A Panera Bread across from Kroger had to shutdown a week because they couldn’t find anyone to work! Sure wish these jobs across the area would have been there when I was working. Sorry for the ranting.  So for Dinner tonight I prepared Fettuccine and Sea Scallops.

 

I used Buitoni Fettuccine for my Past a for the dish. I love using all the Buitoni Products, always fresh and delicious! As all their product the Fettuccine is very easy to prepare. Just open package and add pasta with 1 tablespoon olive oil to 4 quarts boiling water. Reduce heat and boil gently for 2 minutes, stir frequently. Drain the water and serve. Season and add any Sauces before serving. For my Seasoning I just used Morton’s Light Salt, Dried Oregano, a pat of Blue Bonnet Light Butter and a tablespoon of Light Olive Oil.

 

 

I purchased the Sea Scallops at Kroger yesterday. I washed the Scallops and had them in a Hefty Zip Bag in the fridge. As my Pasta was cooking I prepared the Scallops. The Scallops were in a plastic bag and added them to a bowl. I added a 1/4 cup of McCormick Lemon Butter Dill Sauce to the bowl and stirred until the Scallops were coated. I’ve used the Dill sauce before and really love the flavor it gives Seafood, especially good on Orange Roughy and Grouper.

 

 

 

I got a medium size skillet and sprayed it Pam Cooking Spray and added a i/2 tablespoon of Extra Light Olive Oil to it, heated it on medium low heat. Removed the Scallops and shook off the excess Sauce and added them to the heated skillet. Cooked them 2 minutes and flipped them over and cooked another 2 minutes. They came out beautiful, it was tough not to eat them coming out of the skillet!

 

 

 

Added the Scallops to the Pasta bowl and lightly tossed them with the Fettuccine. I could not wait to dig in to this dish! The Fettuccine and Scallops work perfect with each other, a pair made to be together! With the added Lemon Butter Dill Sauce adding the perfect flavor for both. Really enjoyed this Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink. Take care all!

 

 

 

 

 

 

 

 

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

BUITONI Linguine are refrigerated flat ribbons of pasta made with durum flour and eggs delicately cut into narrow ribbons. Inspired by our heart and home at Casa BUITONI in Sansepolcro Italy, we believe simple, high quality ingredients are all you need to create a foundation of great taste and flavor, one that lets you pour your creativity in. All BUITONI pasta and sauce products are made with the highest quality, no GMO ingredients – SGS verified the Nestle process for manufacturing these products with no GMO ingredients. sgs.com/no-gmo. Balance your plate with a salad and great company!

* Refrigerated flat ribbons of pasta made with durum flour and eggs delicately cut into narrow ribbons.
* Made fresh with only the finest quality No GMO ingredients*.
* *SGS verified the Nestle process for manufacturing this product with no GMO ingredients sgs.com/no-gmo
* Package contains approximately 3 servings.
* Ready in 2 minutes.
* Discover more BUITONI refrigerated pastas and sauces on your next shopping trip. Have you tried our Three Cheese Tortellini, Mushroom Angolotti, Marinara Sauce or Pesto Sauce?

Directions:
Instructions: Follow these instructions for the best quality and food safety.Cooking Instructions 1. Open package and add pasta with 1 tablespoon olive oil to 4 quarts boiling water. 2. Reduce heat and boil gently for 2 minutes, stir frequently. 3. Drain water and serve with Buitoni® sauce.

Safe Handling Instructions: Cook thoroughly.• Use or freeze by date on front of package. May be frozen up to one month.• If frozen, do not thaw. Cook using instructions above.• Ensure product reaches internal temperature of 160°F
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

 

 

 

 

 

Sea Scallops
Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

3 Bean Turkey Chili Mac and Cheese w/ Corn Bread

November 15, 2019 at 6:43 PM | Posted in Jennie-O, Jennie-O Turkey Products, pasta | Leave a comment
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Today’s Menu: Turkey Chili Mac and Cheese w/ Corn Bread

 

No Tea or food this morning. I had to fast overnight and until after my doctor’s appointment at 8:00 this morning. I went to my Family Doctor for blood and sugar tests. Hopefully all is good, waiting on the results to come in next week. 39 degrees and sunny out today. After the Doctor I took Mom to Kroger, she needed a few things and then stopped and picked up Breakfast for her at McDonald’s. Back home I had to make Lunch, I was starved! Afterward I took the car up and had it washed, it was covered with salt. Later got the leaf blower out and cleaned off the deck and driveway areas. For dinner tonight I prepared 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread.

 

 

I had a container of my 3 Bean Turkey Chili in the freezer. Sat it in the fridge overnight to thaw. If I was making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. With toppings of Sargento Off the Block Shredded Sharp Cheddar Cheese and Oyster Crackers. I just added the Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside as my Pasta was cooking. For the full recipe and cooking instructions of the 3 Bean Turkey Chili just click the link. (https://beatcancer2010.wordpress.com/2019/03/30/3-bean-turkey-chili-12/) I emptied the container into a small sauce pan and heated it on medium low, stirring often until heated through.

 

For my Elbow Pasta I used DereamFields Elbows. It’s tough finding Whole Grain Pastas, at least around here where I live. Used to be I could find it at most any Grocery Store. The DreamFields is all I could find at Meijer yesterday. It’s 190 calories and 36 net carbs per serving, cooks up great, and good taste. Filled a large pot up 1/2 way with water and added salt. Heated the water on high until boiling and addded the Pasta. Cooked it for 7 minutes.

 

 

 

 

When done removed it from the pot and drained. Add it back to the pot and add the heated 3 Bean Turkey Chili and mix with a large spoon, heat on low and mix well. And it’s ready to serve! You can top it with Cheese, Hot Sauce, Sour Cream, or Diced Onions. I just always use the Cheese and Hot Sauce for my toppings. To serve just grab a bowl and scoop out the amount that you want. Add your toppings, if any, and enjoy! The 3 Bean Turkey Chili works perfect with Elbow Pasta. Such a good Comfort Food Dish!

 

 

 

To go with the Chili Mac I also made a small Cast Iron Skillet of Corn Bread. For the Corn Bread I’m using Martha White White Corn Meal. First Corn Bread I’ve made in a while and it’s just as good as it always was! What a meal 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

DreamFields Elbows Pasta

Nutritious Elbow Pasta With A Traditional Taste
One of the most versatile cuts of pasta, Elbows are very well suited for soups, salads and the all American favorite macaroni and cheese, like our Healthier Mac and Cheese. Try Dreamfields elbows with Fruit & Yogurt Salad, a surprisingly delicious combination!
http://dreamfieldsfoods.com/elbows.php

Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti

November 8, 2019 at 6:38 PM | Posted in chicken, pasta, Perdue Chicken Products | 1 Comment
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Today’s Menu: Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti

 

 

 

For Breakfast it was 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. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! I guess Winter is moving in, low of 28 degrees! Had snow showers overnight and a high of 39 degrees and partly cloudy for the day. Did some laundry and some cleaning around the house. For Dinner tonight its a Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti and Baked Garlic Loaf Bread.

 

 

For the Chicken I used the Perdue Perfect Portions Italian Style Chicken Breasts again. I really like using these Chicken Breasts, they come frozen or fresh and individually wrapped. You can grill them, bake them, or fry them which is what I did this time. I pan fried the Breast in Extra Light Olive Oil about a total of 12 minutes all together, turning them once. Fried up perfectly and well seasoned with the hint of Italian Seasoning.

 

 

 

 

I picked up a package of Buitoni Mushroom Agnolotti at Meijer the other day, been a while since I’ve had this. So I served the Chicken with a side of Buitoni Wild Mushroom Agnolotti. In case you were wondering Agnolotti is a kind of Ravioli. These are filled with fresh Portobello & Crimini Mushrooms, imported Grana Padano & Parmesan Cheeses & fresh Roasted Garlic. To prepare just add the pasta to 4 quarts boiling water; added 1 tbsp of Extra Virgin Olive Oil and stirred frequently to prevent it from sticking; reduced the heat to boil gently 4-6 minutes. Seasoned it with just a bit of Sea Salt and topped it with Buitoni Freshly Shredded Parmesan Cheese and Sauteed Mushrooms. With the added Chicken it made a perfect meal!

 

I topped the Pasta with some Sauteed Mushrooms.

 

 

 

 

 

I also had baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for tomorrow’s Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

 

Buitoni Mushroom Agnolotti
Generously filled with fresh Portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. Since 1827. All natural. Good food, good life. Good to Know: Buitoni Pasta is made with simple, all natural ingredients with no preservatives.

Ingredients
Durum Wheat Flour (Semolina, Durum Flour), Portabello Mushrooms, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzyme), Cream, Eggs, Crimini Mushrooms, Skim Milk, Water, Bread Crumbs (Wheat Flour, Dextrose, Yeast, Salt), Light Cream (Cream, Milk), 2% or Less of Onions, Salt, Garlic, Sugar, Grana Padano Cheese (Skimmed Cow’s Milk, Cheese Cultures, Rennet, Egg White), Wheat Flour, Mushroom Base (Rehydrated Mushrooms, Salt, Sugar, Natural Flavor, Butter [Sweet Cream, Salt], Potato Starch), Sweet Madeira Wine Reduction, Butter (Cream, Salt), Carrageenan, Canola Oil, Spices, Brown Sugar, Soy Lecithin.

Directions
Must be kept refrigerated. May be frozen. Cook thoroughly. For food safety and quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F. Cut open package. Add pasta to 4 quarts boiling water; add 1 tbsp olive oil and stir frequently to prevent sticking; reduce heat to boil gently 4-6 minutes or until tender; (if frozen, do not thaw. Cook as above) drain. Avoid boiling vigorously; serve with your favorite Buitoni Refrigerated Sauce or toss lightly with oil and enjoy. Use or freeze by date on front of package. Product may be frozen for up to one month.
Nutrition Facts
Serving Size: 1 cup
Servings Per Container: 2.5

Calories 280
Calories from Fat 90
Amount Per Serving and/or % Daily Value*
Total Fat 10 g (15%)
Saturated Fat 5 g (27%)
Trans Fat 0 g
Cholesterol 60 mg (19%)
Sodium 670 mg (28%)
Total Carbohydrate 34 g (11%)
Dietary Fiber 3 g (10%)
Sugars 3 g
Protein 13 g
http://www.buitoni.com/

 

 

Perdue Perfect Portions Italian Style Chicken Breasts

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Directions

Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g
https://www.perdue.com/products/perdue-perfect-portions-boneless-skinless-chicken-breasts-italian-style-15-lbs/6861/

Tomato and Fresh Ricotta Marinated Chicken Breast w/ Farfalle Pasta and Baked Garlic Loaf Bread

October 19, 2019 at 6:37 PM | Posted in chicken, pasta | Leave a comment
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Today’s Menu: Tomato and Fresh Ricotta Marinated Chicken Breast w/ Farfalle Pasta and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I made a Breakfast Sandwich using Thomas Light English Muffin, Boar’s Head Ham, and a slice of Boar’s Head Vermont Yellow Cheddar. A beautiful day outside today, 70 degrees and mostly sunny. Got the cart out of shed along with rake and leaf blower. Raked the back yard and cleaned out the back and side flower beds of leaves. Later I took a ride on the cart and went to see a buudy of mine that lives a few streets over and spent some time over there. For Dinner tonight I prepared a ne dish, Tomato and Fresh Ricotta Marinated Chicken Breast w/ Farfalle Pasta and Baked Garlic Loaf Bread.

 

I had seen the Prego Tomato and Fresh Ricotta Cooking Sauce advertised in a Cooking Magazine a while back. Then I came across it at Meijer along all with all the other Prego Sauces, they had good selection of all flavors. To make this Dish I’ll be using the Prego Tomato and Fresh Ricotta Cooking Sauce, 2 Chicken Breasts, Extra Light Olive Oil, Salt and Pepper, Farfalle Pasta, Kraft Reduced Fat Grated Parmesan Cheese, and La Baguetterie Roasted Garlic Oval Bread.

 

 

 

To start I turned the oven on at 400 degrees, for the Garlic Loaf Bread. Next grabbed a skillet and sprayed it with Pam Non Stick Cooking Spray and heated the skillet on medium high heat. As the skillet was heating I seasoned the Chicken Breasts with Morton’s Lite Salt and Ground Black Pepper. Then added the Chicken to the heated skillet.

 

 

 

 

After I flipped the Chicken I added the jar of Prego Tomato and Fresh Ricotta Sauce. I simmered the Chicken in the Sauce until it was done, 165° when checked by the Meat Thermometer. Removed the Chicken and Sauce into a bowl and set aside until my Pasta was ready.

 

 

 

 

 

For the Pasta I’m using Meijer Farfalle Pastra. To prepare it I boiled 3/4 pot of water that I Salted. When it started to boil I added the Past. Boiled for for 14 minutes, stirring occasionally. When done I drained the Pasta and put it in a bowl, Seasoned it with Salt, and added a splashy of the Extra Light Olive Oil and stirred.

 

 

 

 

 

To serve I made a bed of the Farfalle and topped it with some Grated Parm Cheese and then topped it with a Chicken Breast and the Prego Tomato and Fresh Ricotta Sauce. We have a Delicious Chicken Dinner! The Chicken was moist and flavorful. Then the Sauce is spot on! Excellent flavor with the Tomato and Ricotta coming through. Will have to have a jar or 2 in the pantry. So easy to prepare and Delicious! Also I baked the loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later a bowl of Breyer’s Carb Smart Vanilla ice Cream topped with Smucker’s Sugar Free Hot Fudge Topping.

 

 

 

 

 

 

 

 

TOMATO and FRESH RICOTTA COOKING SAUCE

Go beyond just pasta and sauce with the delectable flavors of sweet tomato, fresh ricotta cheese and herbs and seasonings. Effortless to make, simply brown chicken, stir in the sauce and simmer. Dinner is served in 20 minutes!

Directions
1. BROWN 1lb. boneless chicken breasts (whole or cut) in 1 tbsp. olive oil.

2. STIR in 1 jar sauce. SIMMER until chicken is done.

3. SERVE with pasta. Enjoy!

Nutrition Facts
About 7 Servings Per Container
Serving size1/4 Cup (60mL)
Amount per serving
Calories60
% Daily Value*
Total Fat 2.5g3%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 370mg16%
Total Carbohydrate 8g3%
Dietary Fiber 1g4%
Total Sugars 5g
Includes 1g Added Sugars2%
Protein 2g
https://www.prego.com/sauces/cooking-sauces/tomato-fresh-ricotta-cooking-sauce/

Baked Cheesy Pizza Pasta w/ Baked Garlic Loaf Bread

September 1, 2019 at 6:40 PM | Posted in pasta | Leave a comment
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Today’s Menu: Baked Cheesy Pizza Pasta w/ Baked Garlic Loaf Bread

 

 

To start this day off I Poached an Egg and served it on a toasted Thomas Light English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Walmart, stopped by the ATM, and got my car washed. It’s partly cloudy, 92 degrees, and humid out today. Did a few things around the yard and not much else going on. Pretty quiet Labor Day Weekend. For Dinner tonight I had a Baked Cheesy Pizza Pasta w/ Baked Garlic Loaf Bread.

 

 

 

While at Walmart I bought a Michael Angelo’s Cheesy Pizza Pasta. They have several different kinds but I thought I would give this one a try! It comes frozen and you prepare it from frozen.

 

 

 

 

 

 

To prepare it 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.

 

 

 

 

 

Wow! This is the second Michael Angelo’s product I’ve tried, we tried the Chicken Parmigiana also. The Michael Angelo’s products are some of the best frozen foods that will find. The Michael Angelo’s Chessy Pizza Pasta was so good. Plenty of Home Style Meat (Pork and Pepperoni) along with Mozzarella Cheese. Plus the taste and Seasoning are perfect! They have several products and look forward to trying them all. Meijer used to carry them but now I think Walmart is the only store to have them.

 

 

 

Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later a bowl of South Carolina grown fresh sliced Peaches. These Peaches we have been buying from Jungle Jim’s Market are so good!

 

 

 

 

 

 

 

 

Michael Angelo’s Cheesy Pizza Pasta

Inspired by Italian traditions.

About This Item
Pasta with home-style meat sauce and uncured pepperoni. Topped with mozzarella cheese.

* Homemade taste
* Wholesome simple ingredients
* Inspired by Italian traditions
* No preservatives
COOKING INSTRUCTIONS
DO NOT THAW. KEEP FROZEN UNTIL READY TO USE. FOR SAFETY, MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 160℉ AS MEASURED BY USE OF A FOOD THERMOMETER.
YES, OVENS TAKE LONGER, BUT IT TASTES (AND SMELLS) BETTER THAT WAY. ONE
ONE – PREHEAT OVEN TO 400°F.
REMOVE ENTREE FROM CARTON.
TWO – PLACE TRAY ON COOKIE SHEET ON CENTER RACK OF OVEN (6-8” FROM HEATING ELEMENT). COOK WITH FILM ON FOR 30-35 MINUTES.
THREE – CAREFULLY REMOVE ENTREE FROM OVEN, AND LET STAND FOR 5 MINUTES BEFORE SERVING.

Ingredients:
Ingredients: TOMATOES (TOMATOES, SALT), PASTA (DURUM SEMOLINA), WATER, BEEF, MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), UNCURED PEPPERONI (PORK, SEA SALT, SPICES, WATER, DEXTROSE, PAPRIKA, NATURAL FLAVORING, GARLIC POWDER, OLEORESIN PAPRIKA, LACTIC ACID STARTER CULTURE – NO NITRATES OR NITRITES ADDED EXCEPT FOR THOSE NATURALLY OCCURRING IN SEA SALT), ONIONS, SALT, SPICES, GARLIC.
http://www.michaelangelos.com/product/cheesy-pizza-pasta/

3 Bean Turkey Chili Mac and Cheese w/ Corn Bread

August 9, 2019 at 6:46 PM | Posted in Jennie-O, Jennie-O Turkey Products, pasta | Leave a comment
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Today’s Menu: Turkey Chili Mac and Cheese w/ Corn Bread

 

 

For Breakfast this morning I had a 2 Egg Scrambled Eggs that I topped with some Ortega Smokey Chipotle Taco Sauce and some Sargento Off the Block Sharp Cheddar Cheese. 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. Rain in the morning and then turning partly cloudy and 85 degrees out. Got the cart out of shed and started some repair work on the shed. I’m replacing the bottom trim around the back and the 2 sides of the shed. Looks like at least a 2 day job. One of those jobs that takes longer when in a mobility cart. For dinner tonight I prepared 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread.

 

 

 

 

I came across a recipe for Chili Mac the other day and I couldn’t get it out of my mind. So I made some my way! I had prepared some quite a while back using Hormel Turkey Chili w/ Beans. This time around I had a container of my 3 Bean Turkey Chili in the freezer so I sat it in the fridge to thaw overnight. I’ll also be making a small Cast Iron Skillet of Corn Bread! Can’t wait for Dinner!

 

 

 

 

 

I had a couple of containers of my 3 Bean Turkey Chili in the freezer. If I was making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. With toppings of Sargento Off the Block Shredded Sharp Cheddar Cheese and Oyster Crackers. I just added the Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside as my Pasta was cooking. For the full recipe and cooking instructions of the 3 Bean Turkey Chili just click the link. (https://beatcancer2010.wordpress.com/2019/03/30/3-bean-turkey-chili-12/)

 

 

 

 

For my Elbow Pasta I used DereamFields Elbows. It’s tough finding Whole Grain Pastas, at least around here where I live. Used to be I could find it at most any Grocery Store. Maybe 1 or 2 stores or on line. The DreamFields is all I could find at Meijer yesterday. It’s 190 calories and 36 net carbs per serving, cooks up great, and good taste.

 

 

 

 

 

 

Easy to prepare; Grab a large sauce pan and boil your water to a rapid boil, amount of water depends how much Pasta you are preparing. Add the amount of Pasta you’ll need and return it to a boil. Cook uncovered, stirring occasionally, for a 8 minutes. Remove from the heat and drain, draining it well.

 

 

 

 

 

 

Add it back to the pot and add the 3 Bean Turkey Chili and mix with a large spoon, heat on low and mix well. And it’s ready to serve! Top with Cheese, Hot Sauce, Sour Cream, or Diced Onions. I just always use the Cheese and Hot Sauce for my toppings. To serve just grab a bowl and scoop out the amount that you want. Add your toppings, if any, and enjoy! The 3 Bean Turkey Chili works perfect with Elbow Pasta. Such a good Comfort Food Dish!

 

 

 

 

 

To go with the Chili Mac I also made a small Cast Iron Skillet of Corn Bread. For the Corn Bread I’m using Martha White White Corn Meal. First Corn Bread I’ve made in a while and it’s just as good as it always was! What a meal 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

DreamFields Elbows Pasta

Nutritious Elbow Pasta With A Traditional Taste
One of the most versatile cuts of pasta, Elbows are very well suited for soups, salads and the all American favorite macaroni and cheese, like our Healthier Mac and Cheese. Try Dreamfields elbows with Fruit & Yogurt Salad, a surprisingly delicious combination!

http://dreamfieldsfoods.com/elbows.php

Rotisserie Chicken, Mushrooms, and Rotini Pasta

July 11, 2019 at 6:42 PM | Posted in chicken, leftovers, mushrooms, pasta | Leave a comment
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Today’s Menu: Rotisserie Chicken, Mushrooms, and Rotini Pasta

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Scattered thunderstorms in the area, 89 degrees, and humid out today. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. They came today and measured for the carpet in the bedroom and bathroom. Not much else going on. For Dinner tonight its Rotisserie Chicken, Mushrooms, and Rotini Pasta w/ French Bread.

 

 

 

 


For the Chicken I used the leftover Kirkland – Costco Rotisserie Chicken. I put the Chicken in a bowl and I seasoned it with a shake of Morton’s Lite Salt and Ground Black Pepper. Set aside until ready to use.

 

 

 

 

 

 


Next I prepared the Sauteed Mushrooms. I used a small package of Baby Bella Mushrooms that I had purchased at Meijer the other day. Cooked them in a small skillet. I added a tablespoon of Blue Bonnet Light Butter and a tablespoon of Extra Light Olive Oil, heated the skillet on medium heat. I sliced up the Mushrooms and added them to the heated skillet. Seasoned them with Salt, Ground Pepper, Ground Roasted Cumin, Dried Thyme, and Dried Rosemary. Sauteed for about 5 minutes stirring them often. Removed the skillet from the heat and set aside.

 

 

 

 

 

As the Mushrooms were cooking I started cooking the Rotini Pasta. For the Pasta I used Ronzoni Smart taste Rotini. For some reason finding Rozini Pasta Products in this are is getting harder and harder to find. I found this at Walmart. To prepare it I got a sauce pan out and added about 1 1/2 quarts Water and Salt. Brought the water to a rapid boil. Added the pasta and stirred; returned it to a rapid boil. Cooked it for 9 minutes, stirring occasionally. After 9 minutes removed it from the heat, drained it. Added it to a bowl, seasoning it with a bit more Salt and a 1/2 a tablespoon of Extra Light Olive Oil. Then added the Chicken and Mushrooms. Stirred until well mixed. The trio of Chicken, Mushrooms, and Rotini Pasta combine together to make one delicious Dinner! Served it in a bowl and topped it with Kraft Reduced Fat Grated Parmesan Cheese. I also had a slice of Pillsbury French Bread leftover from last night. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


Ronzoni Smart Taste Rotini – Same Great Taste. Smarter Pasta.

Smart eating means combining great taste with nutrition. Ronzoni® Smart Taste® pasta is made with oat fiber giving it the same great pasta taste your family loves and the extra nutrition you’ll love to give them.
About the product
* Great White Pasta Taste; 2.5x the Fiber of Regular Pasta*
* Excellent Source of Calcium; Low Fat; Cholesterol Free Food
* Excellent Source of Vitamin D; Low Sodium
* Kosher
Directions:
Instructions: 1. Bring water to a rapid boil. To add flavor and reduce stickiness, add salt.2. Add pasta and stir; return to a rapid boil.3. Cook uncovered, stirring occasionally.4. Drain well. Serve as desired.

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