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

January 16, 2018 at 5:52 PM | Posted in Honeysuckle White Turkey Products, 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

 

 

For Breakfast this morning I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, fried a couple of Johnsonville Turkey Sausage Links, fried 1 Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. 6 degrees out this morning and cloudy and 16 degrees for a high. Did a couple of loads of laundry for Mom. Then later on I cleaned the house, vacuum and dusted. Later on repotted an indor plant. For Dinner tonight its Whole Wheat Spaghetti and Turkey Meatballs w/ Baked Multi Grain Bread.

 

 

Comfort Food tonight with Spaghetti and Meatballs! And you can make it healthier by using Whole Wheat Spaghetti and Turkey Meatballs. For the Meatballs I’m using my favorite, Honeysuckle White Turkey Meatballs. Kroger finally started having these back in stock! The Honeysuckle White Turkey Meatballs are some of the best I’ve found, fantastic taste and they’re 190 calories and 6 carbs for 3 large Meatballs.

 

 

 

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

 

 

 

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

 

To serve I used a bowl and made a bed with Spaghetti. added a little Morton’s Lite Salt and Kraft Reduced fat Grated Parmesan Cheese. I then topped with Sauce and Meatballs. Wow, this is so good, I’m very glad Kroger started stocking the Honeysuckle White Meatballs again. I made extra Meatballs so I’ll be having a Meatball Sub tomorrow, now that’s some leftovers! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Diet Dr. Pepper to drink.

 

 

 

Ronzoni Healthy Harvest Whole Grain Spaghetti

From the Italian word for “strings”; these round thin strands of pasta are our most beloved shape.
A versatile pasta shape, Whole Grain Spaghetti can be used in entrées, side dishes, cold salads, or broken and used in soups. Toss Whole Grain Spaghetti with almost any pasta sauce of varying thickness. Tomato, cream, broth-based and meat sauces, olive oil tosses all work well.

Nutritional Information
Serving Per Container About 8
Serving Size 2oz (56g/ 1/8 of package)

Amount Per Serving
Calories 180 Calories From Fat 15, Total Fat 1.5g 2%, Cholesterol 0mg 0%, Sodium 0mg 0%, Potassium 240mg 7%, Total Carbohydrate 39g 13%, Dietary Fiber 5g 20%, Protein 9g

https://www.ronzoni.com/en-us/products/3457/WholeGrainSpaghetti.aspx

 

 

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 Honeysuckle White Fresh Italian Style Turkey Meatballs and ready to heat and eat.

Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90, Total Carbohydrates 6.0g 2%, Dietary Fiber 0.5g 2%, Protein 17.0g

http://www.honeysucklewhite.com/ProductDetail.aspx?product_id

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Leftovers: Turkey Lasagna and Baked French Bread

January 1, 2018 at 6:01 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftovers – Turkey Lasagna and Baked French Bread

 

 

For Breakfast on this first day of 2018 I prepared Scrambled Eggs, Turkey Sausage Links, Toast, and a cup of Bigelow Decaf Green Tea. Scrambled 2 Eggs that I sprinkled with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Next I heated up 2 of the Johnsonville Turkey Sausage Links, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. And that’s how I started 2018! This morning its a cold one, 1 degree and minus 3 wind chill. So another day of staying in and not a whole lot to get done. I ran the vacuum and dusted. The rest of the day just kicked back and watched some College Bowl Games and watched some shows I had recorded. For Dinner tonight its Leftovers. I reheat the Turkey Lasagna and Baked French Bread.

Below I’ve left the post from yesterday for the description and instruction of the Dish.

 

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), 1/2 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.

 

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/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

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

December 31, 2017 at 6:06 PM | Posted in Jennie-O Turkey Products, Lasagna, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Healthy Harvest Turkey Lasagna and Baked French Bread

 

 

Well why not make my favorite Breakfast for this last Breakfast of 2017! I prepared some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled them with Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then placed the Sunnyside Up Egg on it it top of off. One of my favorite Breakfasts! Went out to get the Morning Papers and it is down right COLD! 1 degree and with the light wind it was below zero! Grabbed the Papers and got back inside as quick as I could. We seen a couple of rays of sunshine later in the day but only had a high of 17 degrees. So with nothing going on outside I stayed in and did a load of laundry. I then cleaned the Kitchen and cleaned the oven. For Dinner tonight 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), 1/2 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 ready to serve!

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 Dole No Sugar Added Diced Peach Cup.

 

 

 

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

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

December 16, 2017 at 6:06 PM | Posted in Honeysuckle White Turkey Products, 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

 

 

 

For Breakfast this Saturday morning I prepared some Glier’s Turkey Goetta, been too long since I’ve had Goetta. I also prepared some Simply Potato Shredded Hash Browns, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Not bad at all outside to be the middle of December, sunny and a high of 48 degrees! After Breakfast Later on I had to go the bank. Then stopped by a good friend of mine and dropped off some Christmas Fudge and Buckeyes my Mom had made. Back home not a lot to do so I laid back and got caught up on some shows I had recorded. For Dinner tonight its Whole Wheat Spaghetti and Turkey Meatballs w/ Baked Multi Grain Bread.

 

You just can’t go wrong with Spaghetti and Meatballs! And you can make it healthier by using Whole Wheat Spaghetti and Turkey Meatballs. For the Meatballs I’m using my favorite, Honeysuckle White Turkey Meatballs. It’s been a while since I’ve been able to find these. At one time Kroger and Walmart both carried them. Then neither store carried them any longer. But last week while at the local Kroger I came across them again! They said they just started to get them again a couple of days ago. I bought a couple of packages for the freezer. I’m using a few of the Meatballs tonight. The Honeysuckle White Turkey Meatballs are some of the best I’ve found, fantastic taste and they’re 190 calories and 6 carbs for 3 Meatballs.

 

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

 

 

 

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

 

 

To serve I used a bowl and made a bed with Spaghetti. added a little Morton’s Lite Salt and Kraft Reduced fat Grated Parmesan Cheese. I then topped with Sauce and Meatballs. Wow, this is so good, I’m very glad Kroger started stocking the Honeysuckle White Meatballs again. I made extra Meatballs so I’ll be having a Meatball Sub tomorrow, now that’s some leftovers! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Coke Zero to drink.

 

 

 

 

Ronzoni Healthy Harvest Whole Grain Spaghetti

From the Italian word for “strings”; these round thin strands of pasta are our most beloved shape.
A versatile pasta shape, Whole Grain Spaghetti can be used in entrées, side dishes, cold salads, or broken and used in soups. Toss Whole Grain Spaghetti with almost any pasta sauce of varying thickness. Tomato, cream, broth-based and meat sauces, olive oil tosses all work well.

Nutritional Information
Serving Per Container About 8
Serving Size 2oz (56g/ 1/8 of package)

Amount Per Serving
Calories 180 Calories From Fat 15, Total Fat 1.5g 2%, Cholesterol 0mg 0%, Sodium 0mg 0%, Potassium 240mg 7%, Total Carbohydrate 39g 13%, Dietary Fiber 5g 20%, Protein 9g
https://www.ronzoni.com/en-us/products/3457/WholeGrainSpaghetti.aspx

 

 

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 Honeysuckle White Fresh Italian Style Turkey Meatballs and ready to heat and eat.

Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90, Total Carbohydrates 6.0g 2%, Dietary Fiber 0.5g 2%, Protein 17.0g
http://www.honeysucklewhite.com/ProductDetail.aspx?product_id

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

October 31, 2017 at 4:50 PM | Posted in chili, Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | 4 Comments
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Today’s Menu: Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese

 

 

To start my morning off I had Steak and Eggs. I love these SayersBrook 4 oz. Bison Filet Mignon! To prepare it I just seasoned it with some McCormick Grinder Sea Salt and Peppercorn Medley. Then I grabbed a small skillet that I sprayed with Pam Cooking Spray, and also added a 1/2 tablespoon of Extra Light Olive Oil to it. Heated it on medium heat. Fried the first side of the Filet 3 minutes and flipped it over and cooked it another 2 1/2 minutes. It came out a perfect medium rare! It was so tender and juicy. Then I also fried up a Sunny Side Egg and toasted a couple of slices of Healthy Life Whole Grain Bread. Also had my morning cup of Bigelow Decaf Green Tea. Went out to grab the morning papers and it was 30 degrees. For the day it was sunny and 42 degrees. Today was cleaning the computer day. Pulled everything out and dusted and cleaned the desk. Then took the back off the computer and dusted and cleaned the insides. Later ran all the scans and deleted some old files. A laid back day around the house today! For Dinner tonight its a Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese.

 

It’s Chili Season Year Around, but in the Fall the Chili Season really kicks in! 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 yesterday. It turned out so delicious and after the leftovers sat in the fridge overnight it tastes even better the next day!

 

 

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 Spaghetti, 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! I also baked some slices of the New York Bakery Lite Texas Toast. 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 Breast
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:
*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.

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

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
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! 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

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