Sweet Italian Leftovers – Turkey Sausage and Baked Whole Grain Penne Rigate

October 17, 2017 at 5:24 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftovers – Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate

 

 

For Breakfast I Scrambled a couple of Eggs, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Chilly out there this morning, 39 degrees. But it was another beautiful Fall Day out there, 66 degrees and sunny! We had to have Dad at the Eye Care Center. He has Cataracts and they were going to do testing to see if he would be strong enough to take the surgery. We’ll find out when they call with the results. Its been a very stressful day so I’m going to reheat the leftover Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate for Dinner tonight. I left the original post from last night below. Till tomorrow everyone!

 

I prepared a Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate. I’m using 2 of my favorites, Jennie – O Turkey and Ronzoni Healthy Harvest Pasta. I’ll be using Jennie – O Lean Sweet Italian Turkey Sausage along with Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate. I’ll also be needing; 1 jar La Rosa Sauce, 16 ounces fresh Mozzarella (sliced), ¼ cup Kraft Reduced Fat Grated Parmesan Cheese, and sliced Mushrooms.

 

 

 

I cooked the Pasta according to package directions. Boiling Water for 10 minutes. Drain; set aside.

 

 

 

 

 

 

As the Pasta was cooking I got out the Jennie – O Lean Sweet Italian Turkey Sausage and removed the casing on the Sausage. Then in a large skillet I sauteed the Sausage and the sliced Mushrooms. Cooked it until the Sausage is no longer pink. Drain and return to skillet.

 

 

 

 

 

Added the cooked Pasta, La Rosa Sauce, and Parmesan Cheese to skillet and stir to combine. Next I poured half of the Pasta mixture into a 13×9-inch baking dish coated with Pam Cooking Spray. Layer half of the Mozzarella slices on top. Then bake at 375 degrees F, uncovered, for about 40 minutes or until heated through and Mozzarella is melted. Let cool and chow down!

 

 

 

 

Well the wait for my Comfort Food Pasta Bake was well worth it! The Turkey, Mushrooms, Sauce, and Pasta was just so good. Then the fresh slices of Mozzarella sealed the deal! I love that fresh Mozzarella! Also had the baked French Bread. No Dessert tonight.

 

 

 

 

 

Ingredients

1 lb. dry Healthy Harvest 100% Whole Grain Penne Rigatoni Pasta
3 cups (or 1 large jar) La Rosa Sauce
16 ounces fresh Mozzarella, sliced
1 lb. Jennie – O Sweet Italian Sausage, casings removed
¼ cup Kraft Reduced Fat Grated Parmesan Cheese
6 ounces sliced Mushrooms

Instructions
1 – Cook the Pasta according to package directions. Boiling Water for 9 minutes. Drain; set aside
2 – Meanwhile, in a large skillet sauté the Sausage and Mushrooms until Sausage is no longer pink. Drain and return to skillet.
3 – Add the cooked Pasta, La Rosa Sauce, and Parmesan Cheese to skillet and stir to combine.
4 – Pour half of the Pasta mixture into a 13×9-inch baking dish coated with cooking spray. Layer half of the Mozzarella slices on top.
5 – Add another layer of Pasta and a final layer of Mozzarella.
6 – Bake at 375 degrees F, uncovered, for about 30-40 minutes or until warmed through and cheese is melted.

 

Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate
When it comes to nutrition, why settle for less than 100%? Ronzoni Healthy Harvest pasta is 100% all natural and made from a single ingredient, 100% whole wheat. With an excellent source of fiber and 56g of whole grains per serving, it is an important part of a heart healthy* diet. Its delicious flavor is the perfect complement to your favorite pasta recipes. When it comes to keeping your family happy and eating healthy why settle for less than 100%?
Ronzoni® Healthy Harvest® 100% Whole Grain Penne Rigate

* 100% whole grain linguine,
* NON GMO Project Verified
* All natural
* Excellent source of fiber, A low fat
* Sodium free
* Cholesterol free food
* Kosher
Ingredients:
Ingredients: Durum Whole Wheat Flour. Contains Wheat. Manufactured In A Facility That Uses Eggs.

Directions:
* Instructions: 1. bring 4 quarts of water to a rapid boil. 2. add pasta And stir; return to rapid boil. 3. cook uncovered, stirring occasionally for 7 to 9 minutes. 4. drain well.
Safe Handling Instructions: Contains: Wheat.Manufactured in a facility that uses egg ingredients.

Nutrition Facts
Serving Size56 G
Servings Per Container6
Amount Per Serving
Calories 180
Calories From Fat 15 Calories
% Daily Value
Total Fat 1.5 G2
Saturated Fat 0 G0
Trans Fat 0 G
Polyunsaturated Fat 1 G
Monounsaturated Fat 0 G
Cholesterol 0 Mg 0
Sodium 0 Mg 0
Potassium 240 Mg 7
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 2 G
Protein 9 G
https://www.ronzoni.com/en-us/products/3455/WholeGrainPenneRigate.aspx

 

Jennie – O Lean Sweet Italian Turkey Sausage

Lovers of sweet Italian sausage have found a perfect option.

* GLUTEN FREE
* 65% LESS FAT THAN REGULAR PORK SAUSAGE

COOKING INSTRUCTIONS

STOVETOP SKILLET:

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size 109 g
Calories 160
Calories From Fat 90
Total Fat 10.0 g
Saturated Fat 2.5 g
Trans Fat.0 g
Cholesterol 60 mg
Sodium6 70 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 17 g
Vitamin A 0%
Vitamin C 0%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/76-lean-sweet-italian-turkey-sausage

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Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate

October 16, 2017 at 4:44 PM | Posted in Jennie-O Turkey Products, pasta, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate

 

 

For Breakfast I Poached an Egg and served it on a toasted a Healthy Life Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. A big change in our Morning weather, 38 degrees out! Had a high of 60 degrees and mostly cloudy. After Breakfast I went to Kroger for a few items and stopped by the Post Office and mailed a couple of letters and stopped by the Bank before heading home. Back at home I had to repair the Wheel Chair I keep in the trunk of my car, replaced some bolts and screws. Then got the sweeper out and cleaned the rotating brush on it. For Dinner tonight its Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate, I also baked a loaf of Pillsbury French Bread.

 

I had been wanting some type of a Comfort Food Pasta Bake. Sort of a cool Fall day out so what better than to have a Comfort Food Pasta Bake! I prepared a Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate. I’m using 2 of my favorites, Jennie – O Turkey and Ronzoni Healthy Harvest Pasta. I’ll be using Jennie – O Lean Sweet Italian Turkey Sausage along with Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate. I’ll also be needing; 1 jar La Rosa Sauce, 16 ounces fresh Mozzarella (sliced), ¼ cup Kraft Reduced Fat Grated Parmesan Cheese, and sliced Mushrooms. I’ll also be baking a loaf of Pillsbury French Bread.

 

To start I preheated the oven to 350 degrees F, to bake the Bread. After the Bread was done I raised the temperature to 375 degrees F, to bake my dish.

 

 

 

 

Next I cooked the Pasta according to package directions. Boiling Water for 9 minutes. Drain; set aside.

 

 

 

 

 

 

As the Pasta was cooking I got out the Jennie – O Lean Sweet Italian Turkey Sausage and removed the casing on the Sausage. Then in a large skillet I sauteed the Sausage and the sliced Mushrooms. Cooked it until the Sausage is no longer pink. Drain and return to skillet.

 

 

 

 

Added the cooked Pasta, La Rosa Sauce, and Parmesan Cheese to skillet and stir to combine. Next I poured half of the Pasta mixture into a 13×9-inch baking dish coated with Pam Cooking Spray. Layer half of the Mozzarella slices on top. Then bake at 375 degrees F, uncovered, for about 40 minutes or until heated through and Mozzarella is melted. Let cool and chow down!

 

 

 

 

Well the wait for my Comfort Food Pasta Bake was well worth it! The Turkey, Mushrooms, Sauce, and Pasta was just so good. Then the fresh slices of Mozzarella sealed the deal! I love that fresh Mozzarella! Also had the baked French Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and an Ice-Cold Coke Zero to drink.

 

 

 

 

 

Ingredients

1 lb. dry Healthy Harvest 100% Whole Grain Penne Rigatoni Pasta
3 cups (or 1 large jar) La Rosa Sauce
16 ounces fresh Mozzarella, sliced
1 lb. Jennie – O Sweet Italian Sausage, casings removed
¼ cup Kraft Reduced Fat Grated Parmesan Cheese
6 ounces sliced Mushrooms

Instructions
1 – Cook the Pasta according to package directions. Boiling Water for 9 minutes. Drain; set aside
2 – Meanwhile, in a large skillet sauté the Sausage and Mushrooms until Sausage is no longer pink. Drain and return to skillet.
3 – Add the cooked Pasta, LaRosa Sauce, and Parmesan Cheese to skillet and stir to combine.
4 – Pour half of the Pasta mixture into a 13×9-inch baking dish coated with cooking spray. Layer half of the Mozzarella slices on top.
5 – Add another layer of Pasta and a final layer of Mozzarella.
6 – Bake at 375 degrees F, uncovered, for about 30-40 minutes or until warmed through and cheese is melted.

 

 

 

Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate


When it comes to nutrition, why settle for less than 100%? Ronzoni Healthy Harvest pasta is 100% all natural and made from a single ingredient, 100% whole wheat. With an excellent source of fiber and 56g of whole grains per serving, it is an important part of a heart healthy* diet. Its delicious flavor is the perfect complement to your favorite pasta recipes. When it comes to keeping your family happy and eating healthy why settle for less than 100%?
Ronzoni® Healthy Harvest® 100% Whole Grain Penne Rigate
* 100% whole grain linguine,
* NON GMO Project Verified
* All natural
* Excellent source of fiber, A low fat
* Sodium free
* Cholesterol free food
* Kosher
Ingredients:
Ingredients: Durum Whole Wheat Flour. Contains Wheat. Manufactured In A Facility That Uses Eggs.
Directions:
* Instructions: 1. bring 4 quarts of water to a rapid boil. 2. add pasta And stir; return to rapid boil. 3. cook uncovered, stirring occasionally for 7 to 9 minutes. 4. drain well.
Safe Handling Instructions: Contains: Wheat.Manufactured in a facility that uses egg ingredients.

Nutrition Facts
Serving Size56 G
Servings Per Container6
Amount Per Serving
Calories 180
Calories From Fat 15 Calories
% Daily Value
Total Fat 1.5 G2
Saturated Fat 0 G0
Trans Fat 0 G
Polyunsaturated Fat 1 G
Monounsaturated Fat 0 G
Cholesterol 0 Mg 0
Sodium 0 Mg 0
Potassium 240 Mg 7
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 2 G
Protein 9 G
https://www.ronzoni.com/en-us/products/3455/WholeGrainPenneRigate.aspx

 

 

 

Jennie – O Lean Sweet Italian Turkey Sausage

Lovers of sweet Italian sausage have found a perfect option.

* GLUTEN FREE
* 65% LESS FAT THAN REGULAR PORK SAUSAGE

COOKING INSTRUCTIONS

STOVETOP SKILLET:

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size 109 g
Calories 160
Calories From Fat 90
Total Fat 10.0 g
Saturated Fat 2.5 g
Trans Fat.0 g
Cholesterol 60 mg
Sodium6 70 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 17 g
Vitamin A 0%
Vitamin C 0%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/76-lean-sweet-italian-turkey-sausage

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

August 24, 2017 at 4:50 PM | Posted in 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! Went out to get the newspapers this morning and there was a bit of nip in the air, 51 degrees and a slight cool breeze. 75 degrees and sunny out for the day, another beautiful late Summer day. Did a couple of loads of laundry for Mom. Then it was cleaning the house after Lunch, dusted and ran the vacuum. With everything done I went up to see Dad for a bit this afternoon. Doing good but he’s having a problem retaining water and his ankles and feet swell then. They get one problem solved and another one pops up on him. So much for those Golden Years, not so Golden! 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 a slice of New York Bakery Lite Texas Toast.

 

 

 

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! 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

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
Tags: , , , , , , , , , ,

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
Tags: , , , , , , , , , ,

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.

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