Turkey Sausage Crescent Cheese Balls

December 9, 2014 at 5:03 PM | Posted in Jennie-O Turkey Products, Pillsbury, Sargento's Cheese | Leave a comment
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Turkey Sausage and Cheese Crescent Balls 008

Made an Appetizer/Snack for the family today, Sausage Crescent Cheese Balls. Found this recipe idea on a Pillsbury Recipes Email. Love getting these recipe emails everyday found many a recipe from these.

 

 

 

I changed 3 ingredients from the original recipe to cut back on the Calories, Carbs, and Fat. I’m using Jennie – O Turkey Ground Breakfast Sausage instead of Pork Sausage, Sargento Reduced Fat Shredded Sharp Cheddar instead of regular Cheese, and I used Pillsbury Reduced Fat Crescent Rolls instead of the Pillsbury Crescent Rolls. Cutting Calories, Carbs, and Fat where you can all adds up!

 

 

Turkey Sausage and Cheese Crescent Balls 002

I’ll need the following; 1 – lb Jennie – O Turkey Ground Breakfast Sausage, 2 – cups Sargento Reduced Fat Shredded Sharp Cheddar, 1 – can (8 oz) Pillsbury Reduced Fat Crescent Rolls, 1/2 – teaspoon dried rosemary leaves (crushed), and 2 – tablespoons all-purpose flour. To prepare them, Heat the oven to 375°F. Line a 15x10x1-inch pan with foil; spray with Pam Cooking Spray. Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using a pizza cutter, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended. Then shape mixture the into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown. They came out golden brown and delicious! The Turkey Sausage, Cheese, Crescent Rolls, and Rosemary are perfect together! The perfect Party Appetizer or just a Snack for the family, thank you Pillsbury! I’ve left the original recipe and web link below.

 

Turkey Sausage and Cheese Crescent Balls 006

 

 

Sausage Crescent Cheese Balls

A fun twist on the popular sausage cheese balls using crescent dough!
Ingredients

1 – lb bulk spicy sausage
2 – cups shredded sharp Cheddar cheese (8 oz)
1/2 – teaspoon dried rosemary leaves, crushed
1 – can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 – tablespoons all-purpose flour

 

Directions

1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
2 In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
3 Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
4 Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

 

 
Nutrition Information
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cheese Ball Calories60 ( Calories from Fat40), % Daily Value Total Fat4g4% (Saturated Fat2g,2% Trans Fat0g0% ), Cholesterol10mg10%; Sodium110mg110%; Total Carbohydrate3g3% (Dietary Fiber0g0% Sugars0g0% ), Protein2g2% ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium2%; Iron0%;

 

 

Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:0
*Percent Daily Values are based on a 2,000 calorie diet.

 
http://www.pillsbury.com/recipes/sausage-crescent-cheese-balls/5548a20d-edd4-4d65-baa2-0b8af2cd21d7?nicam2=Email&nichn2=Core&niseg2=PBD&nicreatID2=PBD_11_23_2014&utm_source=Email_newsletter&utm_medium=email&utm_campaign=PBD_11_23_2014

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Biscuits and Gravy w/ Turkey Sausage Links

November 24, 2014 at 6:15 PM | Posted in Johnsonville Meats, Pillsbury | Leave a comment
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Today’s Menu: Biscuits and Gravy w/ Turkey Sausage Links

 

 
It was our warmest morning in quite sometime, 60 degrees. But the wind started whipping up with gusts up to 50 mph and temperatures dropping through the day into the 40’s. Had some local flooding in areas, a whole lot of rain throughout the night and early morning. Had to take the car in for some repairs. I’ve got a rattle that’s getting louder, so I’ll wait and see how much this will cost. Tonight for Dinner another Breakfast, I prepared Biscuits and Gravy w/ Turkey Sausage Links.

 

 

Pepper Gravy Biscuits Turkey Sausage 004

 

The Breakfast I had prepared for Dinner the other night was so good I thought I would whip up another Breakfast for Dinner. This time I made Biscuits and Gravy w/ Turkey Sausage Links. I used Pillsbury Grands JR. Biscuits. They’re about half the size of the Pillsbury Grands Biscuits, but fewer calories. To prepare them just bake them at 400 degrees for about 10 minutes and done. As the Biscuits were baking I got my other 2 items ready.

 

 

 

 

I prepared a packet of Pioneer Peppered White Gravy Mix. For this, just boil 1 1/2 cups of water. Add the mix to a 1/2 cup of cold water, and mix. When the water starts boiling add your Mix and stir until it thickens up and remove from heat and serve. I topped my Biscuits with the Gravy. Now I have some Biscuits and Gravy going on! Then for a side I heated up some Johnsonville Breakfast Turkey Sausage Links. I was out of the Jennie – O Turkey Sausage Links so it was Johnsonville to the rescue! Just heat these for 8 minutes on medium high heat and they’re ready. Excellent tasting Sausage Link, as are all Johnsonville Sausages. Biscuits and Gravy with Turkey Sausage Links, Dinner is served! Starting to like this Breakfast for Dinner Menu! For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip free.

 

 

 

 

 

Johnsonville Turkey Breakfast Sausage Links
Johnsonville Turkey Fully Cooked Breakfast Sausage

Lighten your breakfast with Johnsonville Fully Cooked Turkey Sausage. Ready in 30 seconds and with 70% less fat, these breakfast sausages help you eat smarter without missing the Johnsonville flavor you love. These Fully Cooked Breakfast Sausages are a smart way to save time and lose inches!
COOKING DIRECTIONS

These products are fully cooked and ready to eat out of the package or be prepared to your liking!

1 – Place refrigerated sausage links in a nonstick skillet.
2 – Cover skillet.
3 – Heat for 8-10 minutes over medium heat or until heated through, turning occasionally.
STORAGE

For optimum freshness, keep refrigerated and prepare within 3 days of purchase, otherwise freeze for up to 30 days.
NUTRITION FACTS
Serving Size: 2 links (45g)
Servings per Container: 6
Calories: 70
Calories from Fat: 30
% Daily Value *
Total Fat: 3.5 g 5%
Saturated Fat: 1 g 5%
Trans Fat: 0 g 0%
Total Cholesterol: 30 mg 11%
Sodium: 340 mg 16%
Total Carbohydrates: 2 g 1%
http://www.johnsonville.com/lines/fully-cooked-breakfast-sausage.html?gclid=CjwKEAiAqMajBRCdjejki6yjuDwSJACQeVukVY-2cTjg3FBjb7gkw7gKW6d7q28DHbtqe8yrQbPkBRoCIErw_wcB

 

 

 

 

 

Pillsbury Grands! Jr Golden Layers Buttermilk Biscuits:Pillsbury Grands JR Biscuits
* Grands! taste, junior size
* Makes 5 flaky biscuits
Nutrition Facts
Serving Size 34 G
Servings Per Container 5
Amount Per Serving
Calories 100
Calories From Fat 35
% Daily Value
Total Fat 4 G 6
Saturated Fat 1.5 G 7
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 360 Mg 15
Total Carboydrate 14 G 5
Dietary Fiber <1 G 2
Sugars 2 G
Protein 2 G
http://www.pillsbury.com/products/biscuits/grands-jr-biscuits

Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

October 22, 2014 at 4:54 PM | Posted in chicken, Jennie-O Turkey Products, pasta, Pillsbury | Leave a comment
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Today’s Menu: Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

 

 

Chicken Bacon Ranch Pasta 007

A chill in the air this morning, about 38 degrees. Tried a new item for Breakfast this morning, Egg Beater’s Egg Whites. Scrambled a serving of it up and served it on a Healthy Choice Whole Grain English Muffin with a couple of Johnsonville Turkey Breakfast Sausage Links.Love the Egg Whites! Ran a couple of errands for Mom and stopped by Kroger for her. For dinner tonight it’s a Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule.

 

 

 

Found this recipe on a Pillsbury recipe email the other day. Another one of those can’t wait to make it recipes! The original version is very high in calories and carbs so I had to reduce both. So I used Ronzoni Smart Taste Rotini, Kroger Deli Rotisserie Whole Chicken, Kraft Lite Classic Ranch Dressing, Jennie – O Turkey Bacon, and Sargento Shredded Reduced Fat 4 Cheese Italian. The original recipe and ingredients is at the end of the post.

 

 

 
To prepare it start by preheating the oven on 400 degrees. The recipe calls to microwave the dish but I prefer to bake it instead. Cook and drain the pasta as directed on package. Then in a large bowl, mix pasta and remaining ingredients. Put everything in a casserole dish and bake until heated throughout the mix. Then get ready to enjoy! I love my Pasta and I love my Chicken so this dish was perfect for me! Any dish with Bacon in it has to be good and the Cheese and ranch Dressing worked perfect with the other ingredients. Plus I saved a lot of the calories and carbs from the original recipe. Another keeper recipe! I also baked a Mini Boule of Sourdough Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Make-Ahead Chicken Bacon Ranch Pasta
Make-Ahead Chicken Bacon Ranch Pasta
Need to cook from the pantry tonight? This pasta gets dinner on the table in less than 30 minutes and is packed with flavors your family will love.

 
Ingredients

1 lb uncooked rotini pasta
3 cups shredded or pulled deli rotisserie chicken
1 bottle (16 oz) ranch dressing
1 cup crisply cooked and crumbled bacon (9 to 11 slices)
2 cups shredded Italian cheese blend (8 oz)

 
Steps
1 – Cook and drain pasta as directed on package.
2 -In large microwavable bowl, mix pasta and remaining ingredients.
3 – Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming.
4 – To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 40 to 50 minutes or until instant-read thermometer inserted in center of mixture reads 165°F. If baking from frozen, bake 60 to 75 minutes.
Use whatever shape pasta you’d like for this recipe, from macaroni to rigatoni!

If you don’t have cooked bacon hanging around, the packaged precooked variety makes a nice stand-in.

 
Nutrition Facts

 

Serving Size: 1 Serving

 

Calories760 Calories from Fat 410
Total Fat 46g
Saturated Fat 12g, Trans Fat 1/2g, Cholesterol 100mg, Sodium 1310m g, Total Carbohydrate 53g
Dietary Fiber 3g, Sugars 3g, Protein 34g% Daily Value*

 
http://www.pillsbury.com/recipes/make-ahead-chicken-bacon-ranch-pasta/80d39497-ff60-49fa-92f1-3b1248b3139b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_10_21_2014

Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

August 17, 2014 at 5:09 PM | Posted in chicken, greenbeans, Pillsbury | Leave a comment
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Today’s Menu: Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

 

 

Pilgrim Breast Strips 005
It makes for such a long day when you spend it at the hospital. Visited my Dad most of the afternoon at the hospital. He’s doing a lot better today. He got a full nights sleep and ate a good breakfast and lunch. His speech is better and had good coloring to his face, yesterday the speech was slurred and he was pale white. He’s a trooper! Mom had dinner with Dad at the hospital. So for my dinner I wanted a hot meal but I wanted one that was easy to prepare. So for dinner tonight its Breaded Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.

 

 

Nothing easier and more delicious than Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. Chicken is served! As I said it’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.

 

 
For one side I heated up a small can of Del Monte Cut green Beans. Then I also prepared some Betty Crocker Loaded Mashed Potatoes. It comes in a microwavable cup, another heat and serve item. I also had a slice of Healthy Life Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Pilgrim’s Southern Style Breast StripsPilgrim’s Southern Style Breast Strips

 

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

 

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

 

Ideal as:

Appetizers
Snacks
Lunch or Dinner Entrées
Crowd Pleasers

 

Cooking Instructions:

Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

 

 

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g

 

http://www.pilgrims.com/products/productinfo.aspx?id=10

Skillet Eggplant Parmesan w/ Rustic French Bread

May 20, 2014 at 5:20 PM | Posted in Kraft Cheese, Pillsbury, vegetables | 2 Comments
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Today’s Menu: Skillet Eggplant Parmesan w/ Rustic French Bread

 

 

 

Skillet Egg Plant Parmesan 006
Partly sunny and about 80 today, more humid out though. For Breakfast this morning I started off with whats become one of my favorites, Goetta! This is so good, fry it up to nice golden brown and it’s hard to beat! Got the Cart out and cleaned it up and tightened up a few things on it and then went out riding most of the afternoon. For dinner tonight I tried a new recipe, Skillet Eggplant Parmesan. Tonight it’s Skillet Eggplant Parmesan w/ Rustic French Bread.

 

 

 
Found the recipe in the latest issue of Kraft’s Food and Family Magazine. It’s my favorite Cooking Magazine, it only comes about every 4 months plus a Holiday Issue. Wish it was a monthly Magazine, it’s always packed with some great recipes and tips. Anyway when I seen this recipe I couldn’t wait to give it a try! Egg Plant, Panko Bread Crumbs, and Cheese; you know it has to be good. To prepare it I needed the following ingredients; 1/2 cup Egg Beater’s (2 Eggs), 1 pkg. (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix, 1 eggplant (1-1/2 lb.) (cut crosswise into 9 slices), 2 Tbsp. Extra Virgin Olive Oil, 1 jar (24 oz.) Spaghetti Sauce, 1/4 cup Water, and 1-1/2 cups KRAFT Shredded Italian Five Cheese. Now those are winning ingredients! I l left the original recipe at the end of the post along with its web link. I substituted Egg Beater’s for the Eggs.

 

 

Skillet Egg Plant Parmesan 003

Then to prepare it I put the 1/2 cup of Egg Beater’s in a shallow dish. Then empty the coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.

Brushed 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/2 of the eggplant; cooked 1 to 2 min. on each side or until crisp and evenly browned. Transferred to a plate. Repeated with remaining oil and eggplant.

Mix the spaghetti sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.

Cooked on medium-low heat 20 to 25 min. or until heated through. Sprinkled with the remaining cheese. Remove it from the heat. Let stand, covered, 5 min. or until cheese is melted.
This came out incredible! The Egg Plant was so tender and full of flavor, it almost tasted like you were eating slices of Beef. Excellent recipe, another Keeper Recipe! I also baked a loaf of Pillsbury Rustic French Bread. Then for dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
Skillet Eggplant Parmesan

what you need
2 eggs
1 pkg. (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
2 eggplants (1-1/2 lb.), each cut crosswise into 9 slices
2 Tbsp. oil
1 jar (24 oz.) spaghetti sauce
1/4 cup water
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
make it

BEAT eggs in shallow dish until blended. Empty coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.

BRUSH 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.

MIX spaghetti sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.

COOK on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

* Made with quality cheeses crafted in the USA.

kraft kitchens tips SUBSTITUTE Prepare using regular KRAFT Shredded Italian* Five Cheese Blend.

 

 

nutritional info per serving
per serving

Calories 320 Total fat 15 g Saturated fat 5 g Cholesterol 65 mg Sodium 1270 mg Carbohydrate 34 g Dietary fiber 7 g Sugars 10 g Protein 13 g

 
http://www.kraftrecipes.com/recipes/skillet-eggplant-parmesan-163861.aspx

Good Morning – Breakfast!

April 30, 2014 at 9:30 AM | Posted in breakfast, cheese, Eggs, Jennie-O Turkey Products, Pillsbury | 3 Comments
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Started it off right this morning with an Egg and Turkey Sausage Biscuit. Just needed; I Pillsbury Grand Jr. Biscuit, 1 Medium Scrambled Egg, 1 Jennie – O Ground Breakfast Sausage, and a half slice of Colby Longhorn Cheese. And 1 cup of fresh brewed Bigelow Decaf Green Tea along with the Morning Paper. How did your Morning go?

 

Breakfast Biscuit Turkey Sausage 004

Healthy Harvest Turkey Lasagna w/ Baked French Bread

March 14, 2014 at 5:16 PM | Posted in ground turkey, Jennie-O Turkey Products, Lasagna, Pillsbury, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Healthy Harvest Turkey Lasagna w/ Baked French Bread

 

 

 
Fairly nice day out today, a high in the 50’s. This sinus infection has really kicked my butt! Still not feeling up to par but managed to get out and pick up a few items at the store I needed and then back to bed. Dinner tonight; Healthy Harvest Turkey Lasagna w/ Baked French Bread.

 

 

 

Healthy Harvest Lasagna Bread
I wanted a hot dinner but I wanted something easy to prepare so I went to the freezer and pulled out some of the frozen Healthy Harvest Turkey Lasagna. I had made a batch of this a while back and froze some of it. It freezes up and reheats real good. I let it thaw in the fridge and then microwaved it. Came out as good as the day it was made! I’ll leave the recipe for this from a previous post. Along with the Lasagna I baked a loaf of Pillsbury Rustic French Bread. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 
I used the recipe that was on back of the Ronzoni Healthy Harvest Lasagna Box, Healthy Harvest Easy Lasagna. I made using the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Spaghetti Sauce, 1 small container of Baby Bella Mushrooms (sliced), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Miceli’s Lite Ricotta Cheese, 2 cups (8 oz) Sargento Shredded Mozzarella/Provolone Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 2 Eggs, 1/4 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 9 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Ground Turkey Breast and the Miceli’s Lite Ricotta Cheese.

 

 
Then to prepare it I just went by the instructions on the box which are: Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting. The Lasagna came out perfect! You should come out with one delicious dish of Homemade Lasagna!

 

 

 
Ronzoni Healthy Harvest Easy Turkey Lasagnahealthy-harvest-turkey-lasagna-002

Ingredients

1lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

 

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g

Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

February 28, 2014 at 6:28 PM | Posted in chicken, Hamburger Helper, pasta, Pillsbury | Leave a comment
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Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

 

Chicken Helper 005
Tri-State panic has settled in among the masses! Not only are they talking about that four letter word, S-N-O-W, but they’re calling for anywhere from 7″-10″ coming in this weekend! They panic at an 1″ but at up to 10″ its mass hysteria. I did venture out to pick up an extra bag of Salt for outside but no store around here has any, and the stores were packed already at 8:00 this morning. Sunny again but it was 8 degrees early and only a high of 28. I will really be happy when this cold and snowy weather breaks! For dinner tonight Chicken Breasts and a box of Chicken Helper. I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.

 

 

 

Chicken Helper 001
I really enjoy the Hamburger Helpers – Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and it’s so easy to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Then prepare your Chicken and you have one fine meal! The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix & Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Canola Oil, Sea Salt and Pepper. It all comes together for one easily made and delicious dinner. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 
Betty Crocker Crispy Cheddar Bacon Chicken – Chicken HelperChicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor
* Add chicken
* Pasta side dish included
Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.
Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!
nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%

 
http://www.bettycrocker.com/products/hamburger-helper/products/chicken-helpers/chicken-helper-crispy-cheddar-bacon-w-cheesy-rotini

One of America’s Favorites – Pigs in Blankets

February 3, 2014 at 9:53 AM | Posted in One of America's Favorites, Pillsbury | Leave a comment
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American-style pigs in a blanket

American-style pigs in a blanket

Pigs in blankets (also known as Wesley Dogs in parts of the US, and kilted sausages in Scotland[citation needed] refers to a variety of different sausage-based foods in the United States, United Kingdom, Denmark, Australia, Ireland, Germany, Belgium, Russia, Canada, and Japan. They are typically small in size and can be eaten in one or two bites. For this reason, they are usually served as an appetizer or hors d’oeuvre or are accompanied by other dishes in the ‘main course’ section of a meal. In the West, especially in the United States and Canada, the bite-sized variety of pigs in a blanket is a common hors d’oeuvre served at cocktail parties and is often accompanied by a mustard or aioli dipping sauce.
Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, New Zealand, and, more rarely, the United States and Canada.

 

 

 

In the United States, the term “pigs in a blanket” often refers to hot dogs, Vienna sausages, cocktail or breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked. The dough is sometimes homemade, but canned dough is most common. They are somewhat similar to a sausage roll or (by extension) a baked corn dog. They are served as an appetizer, a children’s dish, or as a breakfast entree. A common variation is to stuff the hot dog or sausage with cheese before wrapping it in dough.
At breakfast or brunch, the term “pigs in a blanket” refers to sausage links with pancake wrapped around it.
In regions heavily influenced by Polish immigrants, such as northern Pennsylvania, the southern tier of New York, and northeastern Ohio, the term usually refers instead to stuffed cabbage rolls, such as the Polish gołąbki.
In much of central and southeast Texas (including Austin and Houston) the term “kolache” has been widely misappropriated to describe a variety of dough-wrapped breakfast goods, including sausages of several types wrapped in both biscuit and croissant dough.[citation needed] It would seem that the term “klobasnek” is more technically correct for this variety; perhaps[tone] “kolache” was deemed easier to pronounce and was therefore seized upon by local merchants. They can be found in virtually every doughnut shop, and at least one “kolache-themed” chain is currently in operation.
The American Farm Bureau Foundation’s Dates to Celebrate Agriculture calendar includes a “National Pigs-in-a-Blanket Day” to be observed every April 24.

 

 

 

Christmas Dinner in the UK - pigs in blankets at top right of plate

Christmas Dinner in the UK – pigs in blankets at top right of plate

In the United Kingdom, “pigs in blankets” refers to small sausages (usually Chipolatas) wrapped in bacon. They are a traditional accompaniment to roast turkey for Christmas dinner. They are also known as Tiger tails in The Westcountry. Pigs in blankets can be accompanied with devils on horseback, an appetizer of prunes, or less commonly dates, wrapped in bacon.

 

 

 

The name can also refer to klobasnek (a kind of kolache filled with sausage or ham slices). The German Würstchen im Schlafrock (“sausage in a dressing gown”) uses sausages wrapped in puff pastry or, more rarely, pancakes. Cheese and bacon are sometimes present.
In Russia, this dish is named Сосиска в тесте (Sosiska v teste, “sausage in dough”).
In Israel, Moshe Ba’Teiva (Moses in the ark) is a children’s dish consisting of a hot dog rolled in a ketchup-covered sheet of puff pastry or phyllo dough and baked.
In Denmark, they have a dish similar to the British-style dish known as the “Pølse i svøb” which means “Sausage in blanket”. The American-style Pigs in a blanket are known as “Pølsehorn”, meaning “Sausage horns”.
In Finland, pigs in blanket is known as “nakkipiilo”, which means “hidden sausage” if it is translated freely.
In Mexico, the sausage is wrapped in tortilla and deep fried in vegetable oil. The name “salchitaco” comes from the fusion of the words “salchicha”(sausage) and taco (sausage taco).

 

 

 

 

 

Here’s my favorite way to make a Pig in the Blanket, from http://www.pillsbury.com/recipes/crescent-dogs/b19c6c07-bad8-45b5-8a4e-e604f30baa98?p=1  When I make these I use Hillshire Farms Turkey Lil Smokies and the Pillsbury Reduced Fat Crescent Rolls.

 

 

Crescent Dogs

Ingredients:
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Directions:

1 – Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2 – Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3 – Bake at 375°F. for 12 to 15 minutes or until golden brown.
Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Calories290 ( Calories from Fat200), % Daily Value Total Fat23g23% (Saturated Fat9g,9% Trans Fat2g2% ), Cholesterol35mg35%; Sodium810mg810%; Total Carbohydrate13g13% (Dietary Fiber0g0% Sugars4g4% ), Protein9g9% ; % Daily Value*: Vitamin A2%; Vitamin C0%; Calcium6%; Iron6%;
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.

October 28, 2013 at 5:34 PM | Posted in fish, Green Giant, green tea, greenbeans, Pillsbury, vegetables | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Lemon-Baked Cod w/ Cauliflower with Cheese, Green Beans, and Baked French Bread

 

 

 Lemon Butter Baked Cod 001

Well we’ve really been blessed with a lot of beautiful days out this Autumn and today was no exception! Sunny and in the low 50’s. Went out early to pick up a few things at the store and then home to do some yard work, that I was able to do. I also took apart the old gas grill. We had since about 2002 so it served it’s purpose. It was lot easier taking apart than it was putting it together! For dinner tonight, Lemon-Baked Cod w/ Cauliflower with Cheese, Green Beans, and Baked French Bread.

 

 

 

Picked up some beautiful Cod Fillets at Kroger this morning. So I pulled out a favorite Cod recipe of mine; Lemon-Baked Cod . Cod is such a mild Fish and meant for baking. If you like Cod you’ll love this recipe. You’ll need; 1 lb Cod Fish Fillets, 1/4 cup Blue Bonnet Light Butter, melted, 2 tablespoons Lemon Juice, 1/4 cup all-purpose Flour, 1/2 teaspoon Morton’s Light Salt, 1/8 teaspoon White Pepper, and Paprika. To prepare it mix butter and lemon juice in a bowl. Then in another bowl, mix flour, salt and white pepper. Dip the fish into butter mixture; coat fish with flour mixture and place fish in ungreased square baking dish, 8x8x2 inches. Pour remaining butter mixture over fish; sprinkle with paprika ( You can also sprinkle a bit of Bread Crumbs on it also to give it a bit of a crust topping). Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. The Cod has such a great flavor to it from the Lemon, Butter, and spices! Had some leftover so I’ll make a sandwich with it for lunch tomorrow.

 

 

 

For a side dish I heated up some Green Giant Cauliflower and Cheese Sauce. I’m not a huge fan of Cauliflower but I love it in this Cheese Sauce from Green Giant. It comes frozen in a box with about 3 servings per container. To prepare it just make a small slit in the plastic bag and microwave it for 4-5 minutes. The Cheese Sauce is fantastic on the Cauliflower and it’s only 50 calories and 5 net carbs per serving! i also heated up a small can of Walmart Brand of Cut Green Beans and Baked a loaf of Pillsbury Simply Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

 

 

Lemon-Baked CodLemon Baked Cod 003

Ingredients:
1 lb Cod Fish Fillets
1/4 cup I Can’t Believe It’s Not Butter, melted
2 tablespoons Lemon Juice
1/4 cup all-purpose Flour
1/2 teaspoon Morton’s Light Salt
1/8 teaspoon White Pepper
Paprika

 

Directions:
*If fish fillets are large, cut into serving pieces.
*Mix butter and lemon juice.
*In another bowl, mix flour, salt and white pepper.
*Dip fish into butter mixture; coat fish with flour mixture.
*Place fish in ungreased square baking dish, 8x8x2 inches.
*Pour remaining butter mixture over fish; sprinkle with paprika.
*Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

 

 

 

 

Green Giant Cauliflower and Cheese SauceGreen Giant Cauliflower2

Picked at the peak of perfection. Endorsed by Weight Watchers: 1 PointsPlus value per serving. 50 calories per serving. Green Giant frozen vegetables are as nutritious as fresh! Several research studies show that freezing vegetables locks in important vitamins and stops the nutrient loss that can occur in fresh vegetables over time. Green Giant vegetables are frozen fast to lock in nutrients, so they’re as nutritious as fresh! 100% recycled paperboard. Exchanges: 1 vegetable, 1/2 fat. Carbohydrate Choices: 1/2. Product of Mexico.

Ingredients
Cauliflower in a Sauce Containing Water, Modified Corn Starch, Enzyme Modified Butter, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes) (Dried), Baker’s Cheese (Skim Milk, Lactic Acid, Cheese Cultures, BHA [Preservative]) (Dried), Partially Hydrogenated Soybean Oil, Salt, Whey Protein Concentrate, Corn Syrup Solids, Whey, Onion Powder, Sodium Phosphate, Sodium Alginate, Hydrolyzed Corn Gluten, Xanthan Gum, Parmesan Cheese (Milk, Cheese Cultures, Salt, Enzymes) (Dried), Garlic Powder, Sodium Caseinate, Natural and Artificial Flavor, Torula Yeast, Autolyzed Yeast Extract, Soybean Oil, Lactic Acid, Dextrose, Buttermilk, Yeast Extract, Color Added, Disodium Inosinate, Disodium Guanylate.

Warnings
Contains milk ingredients.

Directions
Keep frozen. For food safety and quality, follow the directions and cook thoroughly to at least 160 degrees F. Keep frozen until ready to use. Because microwaves and stove-tops vary, adjusting cook times and heat settings may be required. Refrigerate leftovers. Microwave: Recommended method. 1. Place pouch on microwavable plate. Cut small slit in center of pouch. 2. Microwave on High 4 to 5 minutes or until thoroughly heated. 3. Let stand 1 minute. Caution: Hot! Cut pouch open. Empty into serving dish; stir well. Stove-Top: Place unopened pouch in 3-quart saucepan of vigorously boiling water. Boil uncovered 22 minutes, turning pouch over after 11 minutes, until thoroughly heated. Caution: Hot! Cut pouch open. Empty into serving dish; stir well.

Nutrition Facts
Serving Size 1/2 cup (98 g)
Per Serving % Daily Value*
Calories 42
Calories from Fat 13
Total Fat 1.4g 2%
Saturated Fat 0.0g 0%
Polyunsaturated Fat 0.0g
Monounsaturated Fat 0.0g
Cholesterol 0mg 0%
Sodium 364mg 15%
Carbohydrates 6.5g 2%
Dietary Fiber 0.9g 4%
Sugars 2.8g
Protein 1.9g

 

http://greengiant.com/pages/ProductDetail.aspx?ProductID=1&utm_source=google&utm_medium=cpc&utm_campaign=green+giant+frozen&utm_term=%2Bgreen%20%2Bgiant%20%2Bcauliflower%20and%20%2Bcheese

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