Whole Wheat Spaghetti and Turkey Meatballs w/ Baked Multi Grain Bread

July 11, 2017 at 4:52 PM | Posted in Farm Rich Turkey Meatballs, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Whole Wheat Spaghetti and Turkey Meatballs w/ Baked Multi Grain Bread

 

 

To start my morning off I made a Poached Egg, prepared some al fresco Apple Maple Chicken Sausage Breakfast Patties, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Great way to start the day! Thunderstorms, rain, muggy and 86 degrees out today. Had another day of rain on and off today. Did a couple of loads of laundry for Mom. Then it was cleaning the house after Lunch, dusted and ran the vacuum. For Dinner tonight its Whole Wheat Spaghetti and Turkey Meatballs w/ Baked Multi Grain Bread.

 

To make everything thing I’ll need; Ronzoni Healthy Harvest Whole Wheat Spaghetti, Farm Rich Turkey Meatballs, Ragu Mushroom Sauce, Kraft Reduced Fat Grated Parmesan Cheese, Morton’s Lite Salt, and La Brea Multi Grain Bread. I normally use Honeysuckle White Turkey Meatballs but no local grocery stores sell them anymore, The same holds true for Jennie – O Turkey Meatballs. Both Honeysuckle and Jennie – O are fresh Meatballs which I prefer. The Farm Rich Turkey Meatballs are frozen, and I’m trying them for the first time.

 

 

As always I’m using Ronzoni Healthy Harvest Whole Wheat Spaghetti. I always try use Ronzoni Healthy Harvest Pastas. The Spaghetti is 180 calories and 35 net carbs, which isn’t bad for Pasta. Ronzoni Healthy Harvest Pastas is another product that I can find around here anymore. Meijer is the only one that has it consistently. Walmart will carry the Spaghetti from time to time. To prepare the Spaghetti; Just boil your water and add the Spaghetti. Stir it often and cook it for 8 minutes. Drained it and put the Spaghetti into a medium size bowl. Seasoned it and set aside.

 

As the Spaghetti was cooking I started the Sauce and Meatballs cooking. To prepare the Farm Rich Turkey Meatballs; I used a medium size sauce pan and sprayed it with Pam Cooking Spray. Added my Ragu sauce and started to heating it on medium heat. I then added the Meatballs, stirring well. Stirred it frequently, cooking for about 11 minutes. as usual the Ragu Sauce is spot on! The Farm Rich Turkey Meatballs came out great also! They have good flavor and they are only 140 calories and 3 net carbs per serving, 5 Meatballs per serving.

 

 

To put the meal together I grabbed a bowl and made a of Spaghetti in it. Topped it with the Turkey Meatballs and Sauce and the Kraft Reduced Fat Grated Parmesan Cheese.  I also baked a slice of New York Bakery Lite Texas Toast. Really enjoyed tonight’s Dinner! I also liked The Farm Rich Turkey Meatballs that I had tried for the first time. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

Farm Rich TURKEY MEATBALLS

Turkey Meatballs contain 50% less fat than our Italian beef and pork meatballs. Total fat is 9 grams per serving compared to 20 grams for the Italian Meatballs. Also available in Original and Italian Style.

* All Farm Rich meatballs are gluten free!
* Less fat than traditional pork/beef meatballs
* Appetizer size
* Fully cooked
* Microwaveable

To “gobble” up these tasty Turkey Meatballs, you’ve got a lot of prepping options at your disposal. Want to slow cook them? Go for it. Rather put them on the stovetop? Be our guest. As for popping them into the microwave or oven? Yes, you can do that, too. These meatballs are versatile!
Keep frozen until ready to prepare. Due to differences in appliances, cooking times may vary and require adjustment. Microwave instructions developed using an 1100 watt microwave oven.
Caution – Product will be hot!
* For food safety, quality and thorough cooking, please follow the instructions below.
* Product is not ready to eat until fully cooked to an internal temperature of 165°F.
Conventional Oven:Conventional oven
* Preheat oven to 350°F.
* Arrange Turkey Meatballs in a single layer on baking sheet and place on middle rack of oven.
* Bake half bag for 22-23 minutes or full bag for 28-29 minutes.
Microwave:Toaster oven
* Arrange Turkey Meatballs in the center of a microwave-safe dish.
* Add 1 TBSP water and cover with a paper towel.
* Microwave 1 serving (5 pieces) on HIGH for 1 minute 30 seconds.
Stove Top:Microwave
* Place Turkey Meatballs in a saucepan and cover with your favorite sauce.
* Set to MEDIUM heat, cover, and heat for 25-30 minutes (full bag), stirring often.
Slow Cooker:Microwave
* Place Turkey Meatballs in the slow cooker and cover with your favorite sauce.
* Set to HIGH, covered, and heat for 3-4 hours (full bag)

https://farmrich.com/products/turkey-meatballs

Leftovers: Healthy Harvest Turkey Lasagna and Baked French Bread

June 12, 2017 at 5:07 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftovers – Healthy Harvest Turkey Lasagna and Baked French Bread

 

 

For Breakfast this morning I fried up a couple of Jennie – O Turkey Breakfast Sausage Patties, some Simply Potatoes Shredded Hash Browns, toasted a slice of Healthy Life Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I headed up the road to the local Kroger, I needed Bread and a few items. They say we are in a stretch of hot and humid days. Don’t mind the heat but I can’t stand the humidity. Did some cleaning outside before it got too bad and then I was in the rest of the day. For Dinner tonight its Leftover Healthy Harvest Turkey Lasagna.

 

 

I had 2 portions of the Lasagna in the freezer that I had sat in the fridge overnight to thaw. Then when it was time for Dinner I put it in a microwavable bowl and heated it up. The Lasagna holds up very good being froze and reheated. When heated, I added some Kraft Reduced Fat Grated Parmesan Cheese to top it off and served! It came out delicious, so glad that I can freeze the leftovers for future Dinner! Below I’ve left a past post that has the ingredients and cooking instructions below. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

 

Ready for the oven…..

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat. Add the Pasta Sauce, Mushrooms, and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. 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.

 

 

…and done!

The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some.

 

 

 

 

Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

1 lb 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

Leftovers: Healthy Harvest Turkey Lasagna and Baked French Bread

May 24, 2017 at 4:52 PM | Posted in Jennie-O Turkey Products, Lasagna, leftovers, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Leftovers – Healthy Harvest Turkey Lasagna and Baked French Bread

 

 

For Breakfast this morning I toasted a Healthy Life and had a cup of Bigelow Decaf Green Tea. Partly cloudy and a passing shower with a high of 68 degrees out today. Cleaned the house today, vacuum and dusted. Cleaned and straightened the Pantry after that. Not much going on after that. For Dinner tonight leftovers, I prepared a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread. I had the Lasagna in the fridge, I had prepared it a the day before. I kept one serving out for Dinner tonight and froze the rest.

 

 
As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

Ready for the oven!

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. 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.

 

…and done!

The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some though. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 
Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

1 lb 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

 

 
Jennie – O Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast

Healthy Harvest Turkey Lasagna and Baked French Bread

May 22, 2017 at 4:59 PM | Posted in Jennie-O Turkey Products, Lasagna, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Healthy Harvest Turkey Lasagna and Baked French Bread

 

 

For Breakfast this morning I fried up a couple of Jennie – O Turkey Breakfast Sausage Links, some Simply Potatoes Shredded Hash Browns, toasted a Healthy Life Whole Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. Partly cloudy and a high of 72 degrees out there today. Right after Breakfast I headed out to Meijer for some items and back home. I had to be at my Oncologist at 10:15 for my 6 month exam. My blood work and exam looked good and I’ll go back in 6 months! Did a few things around the hose and later got the cart out and went around the yard and sprayed for weeds. Took a ride down to the lake and just relaxed. For Dinner tonight I prepared a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread.

 
As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

Ready for the oven!

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. 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.

 

….and done!

The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some though. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 
Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

1 lb 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

 
Jennie – O Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast

Spaghetti and Meatballs

March 6, 2017 at 5:59 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Spaghetti and Meatballs

 

whole-wheat-spaghetti-and-turkey-meatballs-003

 

To start the day I toasted a couple of Eggo Waffles and had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to the locaL Kroger up the road, for a few items I needed. Warmer this morning than it’s been in a while, 47 degrees. But showers most of the day and into the mid 50’s. Did a few chores around the house and then went up to spend the afternoon with Dad. Back home, for dinner tonight I prepared Spaghetti and Meatballs.

 

 

It seems like forever since I’ve made Spaghetti and Meatballs and it really sounded good for Dinner tonight! To makeSpaghetti and Meatballs 002 it I’m using my favorite, Ronzoni Healthy Harvest Whole Wheat Spaghetti. Cooks up great and an excellent tasting Pasta. It’s 180 calories and 35 net carbs per serving. Then for my Meatballs I used Honeysuckle White Turkey Meatballs. The Honeysuckle White Turkey Meatballs are good size, meaty, and have a fantastic taste and their 190 calories and 5 net carbs for 3 Meatballs. For my Pasta Sauce I used Ragu Mushroom Sauce and topped with some Kroger Private Selection Shaved Parmesan Cheese.

 

 

Spaghetti and Meatballs 004

 

 

To prepare the dish; I cooked the Spaghetti as to the package instructions. In a sauce pan I add my Meatballs and Ragu Sauce, heated on medium low until heated through. In a large bowl I added the finished Spaghetti, the Sauce and Meatballs and mixed and served. Topped the Spaghetti with the Shaved Parmesan Cheese.

 

 

Cheesy Bread

I also prepared some Baked Cheesy Bread. Another easy one, using Healthy Life Whole Grain Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bars.

 

 

 

 
Honeysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked and ready to heat and eat.

Honeysuckle White Fresh Italian Style Turkey Meatballs2
Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g
http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1

Whole Wheat Spaghetti and Turkey Meatballs w/ Baked French Bread

December 17, 2016 at 6:11 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Whole Wheat Spaghetti and Turkey Meatballs w/ Baked French Bread

 

 
For Breakfast this Saturday morning I prepared some Glier’s Turkey Goetta, been too long since I’ve had Goetta. I whole-wheat-spaghetti-and-turkey-meatballs-003also prepared some Simply Potato Shredded Hash Browns, toasted 2 slices of Healthy Life Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Love a good Breakfast! Overnight we got some freezing rain but my about 5:00 this morning it started warming up and it was all rain for the rest of the day. You got to love this Ohio weather! The last two days snow and below zero with the wind chill. Today Thunderstorms, rain, and a high in the 50’s! Then Sunday back to 25 degrees and snow flurries. Don’t like the weather here in Ohio,stick around 10 minutes it will change! For Dinner tonight its Whole Wheat Spaghetti and Turkey Meatballs w/ Baked French Bread.

 
You just can’t go wrong with Spaghetti and Meatballs! And you can make it healthier by using Whole Wheat Spaghetti and Meatballs 002Spaghetti and Turkey Meatballs. I used Ronzoni Healthy Harvest Whole Wheat Spaghetti and Turkey Meatballs along with Honeysuckle White Turkey Meatballs. I always use Ronzoni Healthy Harvest Pasta. The Spaghetti is 180 calories and 35 net carbs, which isn’t bad for Pasta. The Honeysuckle White Turkey Meatballs are some of the best I’ve found, fantastic taste and their 190 calories and 6 carbs for 3 Meatballs. For my Pasta Sauce I used Ragu Mushroom Sauce and topped with some Kroger Private Selection Shaved Parmesan Cheese. I also baked a loaf of Pillsbury French Bread.

 

 

Spaghetti and Meatballs 004
To prepare the dish; I cooked the Spaghetti as to the package instructions. In a sauce pan I add my Meatballs and Ragu Sauce, heated on medium low until heated through. In a large bowl I added the finished Spaghetti, the Sauce and Meatballs and mixed and served. Topped the Spaghetti with the Shaved Parmesan Cheese and served it with the baked French Bread. For Dessert later a Breyer’s 100 Calorie Chocolate Ice Cream Cup.

 

 

 

 

 

Honeysuckle White Fresh Italian Style Turkey Meatballs

Product DescriptionHoneysuckle White Fresh Italian Style Turkey Meatballs2
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked and ready to heat and eat.

Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g
http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1

Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese

November 6, 2016 at 5:41 PM | Posted in Bush's, chili, Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese

 

 
For Breakfast on this Sunday Morning I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Ham, Diced Potato, Egg, Hash 002Potatoes 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 everything with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar. After Breakfast I headed to Walmart, we needed a bigger plant bowl for one of the plants. Back home did my morning out and then grabbed a shower. After Lunch I got the leaf blower out of the shed and got the daily leaves cleaned up from the deck and driveway. I had everything done for the day and settled back and watched NFL Football the rest of the afternoon. For Dinner tonight its a Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese.

 

3 Bean Turkey Chili 002
Usually when making a Cincinnati Style 4 Way I’m using Skyline Chili or Hormel Turkey Chili w/ Beans as my Chili, which all make a delicious Cincinnati Style 4 Way. But when I have some made I love using 3 Bean Turkey Chili to make a Cincinnati Style 4 Way. I had made the Crock Pot 3 Bean Turkey Chili a while back and had a container in the freezer. I sat the container in the fridge to thaw overnight. I reheated it in a small sauce pan on medium heat. When heated it removed it from the heat and put a lid on the pan and set it aside.

 

 

cincinnati-style-4-way-spaghetti-3-bean-turkey-chili-and-che-002
For the Spaghetti I’ll be using my regular Pasta, the Ronzoni Healthy Harvest Whole Grain Spaghetti. The Spaghetti is 180 calories and 34 net carbs, which isn’t too bad for Pasta. While at Meijer the other day I picked a few boxes of different Ronzoni Healthy Harvest Pastas, one being Spaghetti. Meijer is the only store where I can find all the Healthy Harvest Pasta Products anymore. Easy to prepare; Using a large sauce pot half way filled with water. Salted the Water and brought it to a boil and added the Spaghetti. Boiled it for 11 minutes; drained and served.

 

 
For the Cheese I’m using Sargento Reduced Fat Shredded Sharp Cheddar. To serve I used a bowl and made a bed of cincinnati-style-4-way-spaghetti-3-bean-turkey-chili-and-che-007Spaghetti, topped it with the 3 Bean Buffalo Chili, and topped everything with Sargento Cheese. I also added a few shakes of Frank’s Red Hot Sauce to the Chili as it was being heated. Some mighty fine Chili Spaghetti! Some people like adding fine diced Onions also, which would make it a 5 Way. Then for a side, one of the most important parts, Oyster Crackers! Chili Spaghetti is always served with a bowl of Oyster Crackers. I used Skyline Chili Oyster Crackers with a side of Frank’s Red Hot Sauce. To properly eat an Oyster Cracker you have to put 2 or 3 drops of Hot Sauce on it! It’s a Cincinnati thing! At the end of the post I’ve left the Crock Pot 3 Bean Turkey Chili Recipe. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 
3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast3 Bean Turkey Chili w Johnny Cakes 001
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

 

Directions:3 Bean Turkey Chili w Johnny Cakes 005
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Healthy Harvest Turkey Lasagna and Baked French Bread

October 31, 2016 at 4:56 PM | Posted in Jennie-O Turkey Products, Lasagna, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Healthy Harvest Turkey Lasagna and Baked French Bread

 

 
For Breakfast this morning I fried up a couple of Jennie – O Turkey Breakfast Sausage Links, some Simply Potatoes Healthy Harvest Turkey Lasagna 015Shredded Hash Browns, toasted a Healthy Life Whole Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. Healthy way to start the day! It’s a little cooler out today, a high of 65 degrees and partly sunny. Got the cart out and did some yard work today. Trimmed some bushes around the house, trimmed the vines around the driveway, replaced some mulch in the flower beds, and repaired the shed door. Feels good to be outside getting things done. For Dinner tonight a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread.

 

 
As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to Healthy Harvest Turkey Lasagna and Baked French Bread 002thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

 

Ready for the oven!

Ready for the oven!

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat. Add the Pasta Sauce, Mushrooms, and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. 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.

 

Healthy Harvest Turkey Lasagna 002

                                    …and done!

The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar, really like these for dessert.

 

 
Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

1 lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, slicedHealthy Harvest Turkey Lasagna and Baked French Bread 002
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

 

 

 

 

 

Jennie – O Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.Jennie O Extra Lean Ground
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

 

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast

Spaghetti and Meatballs

September 16, 2016 at 5:07 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Spaghetti and Meatballs

 

 

Spaghetti and Turkey Meatballs 003
I only had a cup of Bigelow Decaf Green Tea for Breakfast this morning, not much of an appetite this morning. After my Tea I went to Meijer for a few items I needed. A bit warmer today, 86 degrees with some humidity later in the afternoon. Took my car up to the local car wash and had it cleaned, much needed. Then stopped by the bank and got gas before coming home. Not a whole lot to do today so I caught up on some little jobs in and around the house. For dinner tonight I prepared Spaghetti and Meatballs.

 

 

Spaghetti and Meatballs 002

It seems like forever since I’ve made Spaghetti and Meatballs and it really sounded good for Dinner tonight! To make it I’m using my favorite, Ronzoni Healthy Harvest Whole Wheat Spaghetti. Cooks up great and an excellent tasting Pasta. It’s 180 calories and 35 net carbs per serving. Then for my Meatballs I used Honeysuckle White Turkey Meatballs. The Honeysuckle White Turkey Meatballs are good size, meaty, and have a fantastic taste and their 190 calories and 5 net carbs for 3 Meatballs. For my Pasta Sauce I used Ragu Mushroom Sauce and topped with some Kroger Private Selection Shaved Parmesan Cheese.

 

 

Spaghetti and Meatballs 004
To prepare the dish; I cooked the Spaghetti as to the package instructions. In a sauce pan I add my Meatballs and Ragu Sauce, heated on medium low until heated through. In a large bowl I added the finished Spaghetti, the Sauce and Meatballs and mixed and served. Topped the Spaghetti with the Shaved Parmesan Cheese. I also baked a loaf of Pillsbury French Bread. For dessert later a bowl of Dole Sliced Peaches.

 

 

 

 

Honeysuckle White Fresh Italian Style Turkey Meatballs2

Honeysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked and ready to heat and eat.
Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g
http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1

 

 

 

 

ronzoni

Ronzoni Healthy Harvest Spaghetti

Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?

People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and ronzonidiabetes. Fiber also prevents constipation, hemorrhoids and diverticulitis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.

Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.

Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.

Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.

Whole Grain Spaghetti

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7

Amount Per Serving
Calories 180 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 23%
Sugars <1g
Protein 7g
http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006502

Leftovers – Shrimp w/ Noodles and Mushrooms

September 9, 2016 at 5:05 PM | Posted in leftovers, mushrooms, Ronzoni Healthy Harvest Pasta, seafood, shrimp | 1 Comment
Tags: , , , , , , , , ,

Today’s Menu: Leftovers – Shrimp w/ Noodles and Mushrooms

 

 

shrimp-w-noodles-and-mushrooms-009
I made a Breakfast Sandwich this morning to start the day off. I scrambled 1 medium size Egg, fried up 4 slices of Boar’s Head Deluxe Ham, 1 slice of Sargento Ultra Thin Sharp Cheddar Cheese, and served on a toasted Healthy Life Whole Grain English Muffin.Back when I was able to work I would fix a Breakfast Sandwich every morning before work and wrap it in foil. Then eat on the way to work, used to love that! Outside it’s showers and in the low 80’s. Swept the driveway off and got the cart out and cleaned it up, much needed. Back inside it was computer cleaning day. Ran scans, reinstalled 2 programs, updated passwords, and then cleaned computer desk. So for Dinner tonight its Leftovers – Shrimp w/ Noodles and Mushrooms.

 

Far be it from me to let delicious leftovers go to waste! I really enjoyed last night’s Dinner. So much that I’m having the leftovers for my Dinner tonight! I’m just a huge fan of Shrimp and Pasta and with the added Mushrooms, I’m all over it! So for Dinner tonight its Leftovers – Shrimp w/ Noodles and Mushrooms. I’m leaving yesterday’s Dinner posting for the description and directions to make the dish, Enjoy!

 

 

shrimp-w-noodles-and-mushrooms-002
I came across a recipe from a site I follow, Food Mingle. The recipe was Egg Noodles and Mushrooms and it gave the idea for my Dinner tonight, thank you Food Mingle! So tonight I’m preparing Shrimp w/ Noodles with Mushrooms. To make the dish I’ll need; 1 – 1 lb. bag of Kroger Jumbo Shrimp, Old Bay Seasoning, 1/2 bag of Ronzini Smart Taste Extra Wide Noodle Style Pasta, sliced Baby Portabella Mushrooms, Parsley, and Sea Salt.

 

 

 

Shrimp, Tomato Pesto Sauce, Whole Grain Rotini, and Baked French 003
For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love the Shrimp and 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 cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. So delicious and so easy to prepare! Removed them from the pan and placed them on a plate and set it aside.

 

shrimp-w-noodles-and-mushrooms-004
As the Shrimp was cooking in a small skillet I sauteed the sliced Mushrooms. Using Baby Bella Mushrooms, I sliced the Mushrooms. I seasoned them with Dried Thyme, Ground Smoked Cumin, Dried Parsley, and Sea Salt. Pan fried them in Extra Virgin Olive Oil and a pat of Blue Bonnet Light Butter. Removed from the heat and set aside.
 

 

 

Buffalo Tenderloin-Tips w Noodles and Whole Baby Carrots 010
Finally to prepare the Noodles I brought 2 qts. water to a rapid boil. To add flavor and reduce stickiness, add salt. Add the pasta and stir; return to rapid boil. Cook uncovered for 7 minutes, stirring occasionally. Drain well and empty the Noodles into a large bowl. Toss in the sauteed Mushrooms. Add the Shrimp, add the parsley, and season with a little salt, to taste. I love the combo of Shrimp and Pasta and throw in the Mushrooms, it’s a winner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Ronzini Smart Taste Extra Wide Noodle Style Pasta

Smart eating means combining great taste with nutrition. Ronzini Smart Taste Extra Wide Noodle Style Pasta has the white pasta taste your family loves and extra nutrients to help them grow strong and healthy. Ronzoni Smart Taste is an excellent source of fiber and an excellent source of the bone-building nutrients calcium and vitamin D. Plus, Ronzoni Smart Taste looks, cooks and tastes like regular white pasta. It’s a smart way for your family to get more nutrition from every pasta meal.

* Ronzini Smart Taste Extra Wide Noodle Style Pasta :Ronzini Smart Taste Extra Wide Noodle Style Pasta
* Cholesterol and yolk free
* Excellent source of calcium, vitamin D and fiberRonzini Smart Taste Extra Wide Noodle Style Pasta
* Low fat
* Low sodium

Directions:
Instructions: Cooking directions: bring water to a rapid boil. To add flavor and reduce stickiness, add salt. Add pasta and stir; return to rapid boil. Cook uncovered, stirring occasionally. Drain well. Serve as directed. Perfect pasta guide: for 1 portion: 1/4 bag pasta, 2 quarts water & 1 tsp. Salt; 2 portions: 1/2 bag pasta, 3 quarts water & 2 tsp. Salt; 4 portions: full bag of pasta, 5 quarts water & 1 tbsp. Salt. For very firm pasta cook 5 minutes. For firm pasta cook 6 minutes. For tender pasta cook 7 minutes. Maintaining perfect pasta: to keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce, and refrigerate

Nutrition Facts
Serving Size 56 G
Servings Per Container 6
Amount Per Serving
Calories 180.0
Calories From Fat 5
% Daily Value
Total Fat 0.5 G 1
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 25 Mg 1
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 1 G
Protein 7 G

https://www.ronzoni.com/en-us/products/categories/2095/Ronzoni%C2%AESmartTaste%C2%AE.aspx

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