Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

September 14, 2017 at 5:02 PM | Posted in Pasta Roni, shrimp | Leave a comment
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Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

Made a Breakfast Sandwich this morning. I toasted a Healthy Life Whole Grain English Muffin, fried several slices of Boar’s Head Sweet Slice Ham, and a 1/2 slice of Boar’s Head Colby Longhorn Cheese. Build your Sandwich and Eat! Also had my morning cup of Bigelow Decaf Green Tea. Mostly cloudy and a light shower, about 78 degrees for a high. After Lunch went over to see Dad for the rest of the afternoon. For Dinner tonight its Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese.

As usual when I make the Shrimp w/ Pasta Roni – Parmesan Cheese dish I have the leftovers the next day. So for Dinner tonight its Leftovers! Below is the original post of Shrimp w/ Pasta Roni – Parmesan Cheese and La Brea Multi Grain Bread, which contains ingredients and directions.

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals!

 

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

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Shrimp w/ Pasta Roni – Parmesan Cheese

September 13, 2017 at 5:00 PM | Posted in Pasta Roni, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

 

Woke up hungry this morning! I Scrambled a couple of Eggs, fried up 2 Jennie – O Turkey Breakfast Sausage Links, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had my morning cup of Bigelow Decaf Green Tea. Outside it’s another day rain. Nothing like the rains down South but we got plenty here the last 2 days. I was going to try to go see Dad today but the rains were coming down pretty good. So I stayed inside for the day. Cleaned the house and a few things around the house. For Dinner tonight its Shrimp w/ Pasta Roni – Parmesan Cheese.

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I love having Shrimp with the Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*

What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Shrimp and Smoked Turkey Sausage Gumbo

August 30, 2017 at 5:00 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

 

To start this day I Poached an Egg and served it on a Healthy Life Whole Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Mostly cloudy with a passing shower, about 82 degrees and humid. We had some action in the neighborhood, 6 houses up from where we live. The house was being repossessed and the resident wasn’t giving the house up. Plus he had a huge gun collection so they had to call the SWAT Team in. They finally had to break the door down and get him out. I’ll give our Police credit, they tried to talk him out for 4 hours before going in, and they never arrested him. Our neighborhood went back to peace and quiet today. After Lunch went over to see Dad for the rest of the afternoon. For Dinner tonight I prepared a personnel favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

One of my favorites tonight, Shrimp and Smoked Turkey Sausage Gumbo! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Kroger Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

 

 

The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! I also baked a loaf of Pillsbury French Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Dr. Pepper to drink.

 

 

 

Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting

Usage Tips
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

August 7, 2017 at 5:05 PM | Posted in leftovers, pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

For Breakfast this morning I made a Breakfast Sandwich. I toasted a Healthy Life Whole Grain E English Muffin, fried several slices of Boar’s Head Sweet Slice Ham, and a 1/2 slice of Boar’s Head Colby Longhorn Cheese. Build your Sandwich and Eat! Also had my morning cup of Bigelow Decaf Green Tea. When I went out to grab the morning paper we had a light rain and about 58 degrees. The light rain turned into some heavy showers and a high in the mid 70’s. After Breakfast I started doing the laundry for Mom. After Lunch I was going to go see Dad but the rains kept me in. Tough getting out when it rains hard, I get drenched by the time I get my wheelchair out of the trunk. So did some cleaning around the house. For Dinner tonight its Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese and Italian Round Loaf Bread.

 

As usual when I make the Shrimp w/ Pasta Roni – Parmesan Cheese dish I have the leftovers the next day. So for Dinner tonight its Leftovers! Below is the original post of Shrimp w/ Pasta Roni – Parmesan Cheese and La Brea Multi Grain Bread, which contains ingredients and directions.

 

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread.

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Shrimp w/ Pasta Roni – Parmesan Cheese

August 6, 2017 at 5:04 PM | Posted in pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

To start my Sunday morning off I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also made my morning cup of Bigelow Decaf Green Tea. Started a load of laundry for Mom. Outside it’s mostly cloudy, 78 degrees. It was 55 degrees this morning. Another cool day to be August, but I’m not complaining! After Breakfast I got the cart out of the shed and finished cutting and up rooting 2 dead bushes. Later in the afternoon I went over and spent some time with Dad. He was having a rough day breathing. Back home, for Dinner tonight I prepared Shrimp w/ Pasta Roni – Parmesan Cheese.

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread. I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread

July 27, 2017 at 4:52 PM | Posted in pasta, seafood, shrimp | 5 Comments
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Today’s Menu: Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread

 

 

For Breakfast this morning I made another Breakfast Skillet. This time it was Simply Potatoes Shredded Hash Browns, Diced Ham, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, and a Sunnyside Up. Also had that morning cup of Bigelow Decaf Green Tea. Outside it was predicted to pour the rain on and off all day. But we only had a brief shower, accurate as always! Anyway good day to clean the house, vacuumed and dusted. Next I straightened up both freezers and pitched a few items that were expired. Dad is doing good with therapy and his lungs are almost cleared! So good news there. For Dinner tonight something new, Wild Mexican Shrimp Ravioli. I prepared Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread.

 

 

I went to our local Kroger the other day and I wandered around looking for something new. And I found it in one of the Seafood Freezer Cases, a box of Keyport Wild Mexican Shrimp Ravioli w/ Garlic Butter Sauce. I was going to buy this on name alone, Wild Mexican Shrimp Ravioli. That just sounds mouth-watering! It’s one I’ve never tried until tonight.

 

 

 

 

To start I preheated the oven on 385 degrees, to bake the La Brea Multi Grain Bread. I baked the Bread as the Ravioli was cooking. The Ravioli comes frozen in a 2 serving box. To prepare it I removed the bag of ravioli and pouch with sauce from the box. Place a medium size pot with 4 quarts water over high heat and bring to a rolling boil. Opened the ravioli bag and added the ravioli to the water, simmer 5 minutes. While the ravioli cooks, place the pouch of sauce under warm running water for 3 minutes or until thawed.

 

 

Once ravioli have cooked for 5 minutes, remove from heat and strain ravioli. Carefully transfer cooked ravioli to large, non-stick skillet. Cut a corner of the sauce pouch and pour the sauce into the skillet and add 1 ounce of water, turn on medium heat. Heat and sauté ravioli and sauce together for 1-2 minutes, stirring and coating the ravioli until internal temperature reaches at least 165 degrees. And its ready to serve!

 

 

 

I’ve come across a winning dish! I love this Wild Mexican Shrimp Ravioli. The Pasta came out perfect with filling of the Wild Shrimp seasoned just right. The Garlic Butter Sauce just made the dish pop that much more! Looking forward to trying the other Keyport Seafood Products. Along with the Wild Mexican Shrimp Ravioli I had a loaf of La Brea Multi Grain Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Keyport Seafood Ravioli (Wild Mexican Shrimp)

Keyport’s ravioli meals are made with the world’s most prized seafood.

Keyport’s ravioli meals are made in the tradition of fine Tuscan cuisine with a hearty pasta and cheese filling combined with the world’s most prized seafood. Keyport’s retail meals include a sauce so you can make a delicious Italian seafood meal in less than 30 minutes

Our ravioli meals are blast frozen to ensure freshness and use wild caught ingredients to maximize flavor and quality. Keyport’s ravioli meals are available in three versions:

– King Crab
– Wild, Smoked Sockeye Salmon
– Wild Mexican Shrimp

Seafood Ravioli
Keyport’s Seafood Ravioli is made in the tradition of fine Tuscan cuisine with a hearty pasta and cheese filling combined with the world’s most prized seafood.

Stovetop Heating Instructions

(Do not cook or microwave in packaging)

1) Remove bag of ravioli and pouch with sauce from box. Place a pot with 4 quarts water over high heat and bring to a rolling boil.

2) Open ravioli bag and add ravioli to the water, simmer 5 minutes. While the ravioli cooks, place the pouch of sauce under warm running water for 3 minutes or until thawed.

3) Once ravioli have cooked for 5 minutes, remove from heat and strain ravioli. Carefully transfer cooked ravioli to large, non-stick pan or skillet.

4) Cut a corner of the sauce pouch and pour the sauce into the sauté pan or skillet and add 1 ounce of water, turn on medium heat.

5) To ensure food safety, heat and sauté ravioli and sauce together for 1-2 minutes, stirring and coating the ravioli until internal temperature reaches at least 165 degrees.

6) Serve.
(CAUTION: Ravioli and sauce may be HOT.)
http://www.keyportllc.com/product/seafood-ravioli/

Baked Jumbo Butterfly Shrimp w/ Whole Grain Mac and Cheese

July 20, 2017 at 4:56 PM | Posted in Mac and Cheese, seafood, Seapak, shrimp | Leave a comment
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Today’s Menu: Baked Jumbo Butterfly Shrimp w/ Whole Grain Mac and Cheese

 

 

For Breakfast this morning I prepared a al fresco Chicken Breakfast Sausage Patty, toasted a Healthy Life Whole Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. Same weather outside as yesterday except it’s a bit hotter and more humid. Our heat index is over 100. Not a good day to be doing a whole lot outside. After Lunch I headed up to the hospital and spent the afternoon with Dad. He’s doing good, they just have to clear the pneumonia up in his right lung. Stopped and got gas on the way home and that was about it for the day. For Dinner tonight its Baked Jumbo Butterfly Shrimp w/ Whole Grain Mac and Cheese.

 

It’s so hot out I wanted something sort of light and easy to prepare. So I baked 1 item and microwaved the other one, don’t get much easier! So I prepared a box of SeaPak Jumbo Shrimp. I preheated the oven on 425°f. I then got a small baking sheet, covered with aluminum foil and sprayed it with Pam Cooking Spray. I arranged the frozen shrimp in single layer on the baking sheet. Then baked at 425 degrees for 13-14 minutes turning over once after 6 minutes. They came out Golden Brown and delicious. Hard to beat these always great tasting. I served them with a side of Heinz Shrimp Cocktail Sauce.

 

For a side I prepared some Kraft 50% Whole Grain Mac and Cheese. I normally have the regular Mac and Cheese but I seen the 50% Whole Grain at Meijer and picked up a 4 pack of them. It comes in a microwavable plastic container. To prepare it just remove the lid, add water and stir, microwave for 3 1/2 minutes, and stir in the packet of cheese sauce. And you have your Mac and Cheese! Another nice item to have in the pantry. Easy to prepare, nothing like good old-fashioned Kraft Mac and Cheese! Container makes 1 serving. Love these Kraft Mac and Cheese! For Dessert/Snack later tonight a bowl of Skinny Pop – Pop Corn along with a Coke Zero to drink.

 

 

SeaPak JUMBO BUTTERFLY SHRIMP

– Keep frozen until ready to prepare.
– Due to differences in appliances, cooking times may vary and require adjustment.
– Microwaving not recommended.
– For food safety this product must be cooked to an internal temperature of 165°F
– Caution – Product will be hot!
PREPARATION:
BAKE
* preheat oven to 425°f.
* arrange frozen shrimp in single layer on baking sheet so shrimp are not touching.
* for full package, bake 13 to 14 minutes.
* for best results, turn product over halfway through cooking.

FRY
* preheat oil to 350°f.
* place frozen shrimp in fry basket.
* for full package fry 2 minutes and 30 seconds to 3 minutes.
* drain on absorbent paper before serving.

Nutrition Facts
Serving Size about 4 shrimp
(3oz/84g)
Servings Per Container about 3
Amount per Serving
Calories 220 Calories from Fat 100
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 70mg
Sodium 340mg
Total Carbohydrate 17g
Dietary Fiber 1g
Sugars 0g
Protein 12g

https://www.seapak.com/products/jumbo-butterfly-shrimp

 

 

 

Kraft Macaroni and Cheese Dinner, Whole Grain, Original Flavor

Made with 50% whole grain. 19 g of whole grain per serving (nutritionists recommend eating at least three one-ounce equivalents of whole grain products per day [about 16 g whole grain per serving or at least 48 g per day]. One serving of this product contains 19 g whole grain, approximately 39% of the minimum daily amount). Ready in 3.5 minutes. Just add water.

Nutrition Facts
Serving size (in container): 1 package (1)
Calories 220
Calories from Fat 35
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol less than 5mg 2%
Sodium 460mg 19%
Total Carbohydrate 40g 13%
Dietary Fiber 3g 12%
Sugars 6g
Protein 5g

Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

July 16, 2017 at 5:04 PM | Posted in Pasta Roni, seafood, shrimp | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

For Breakfast this morning I prepared an Egg Beater’s Egg White Cheese Omelet, I used Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also prepared 2 Jimmy Dean Turkey Breakfast Sausage Links, toasted a slice of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Breakfast is served! Had a high of 56 outside today but showers moved in later in the day, not bad for a February Winter’s day! After Lunch I went over to spend a few hours with dad at rehab. He has really been doing good in therapy! Eating good and building his strength back up. If he’s able to come home he has to exercise a bit or he’ll end up right back in the Hospital. So we’ll see. Back home did a load of laundry and cleaned up around the house a bit. For Dinner tonight its Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese and Italian Round Loaf Bread.

 

As usual when I make the Shrimp w/ Pasta Roni – Parmesan Cheese dish I have the leftovers the next day. So for Dinner tonight its Leftovers! Below is the original post of Shrimp w/ Pasta Roni – Parmesan Cheese and Italian Round Loaf, which contains ingredients and directions.

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Shrimp w/ Pasta Roni – Parmesan Cheese

July 15, 2017 at 5:07 PM | Posted in pasta, Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

To start my Saturday morning off I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also made my morning cup of Bigelow Decaf Green Tea. Started a load of laundry for Mom. Outside it’s mostly sunny, 82 degrees and not quite as humid. After Lunch I repaired a shelf in the shed and then got the clippers out and trimmed the vines along the driveway. For Dinner tonight I prepared Shrimp w/ Pasta Roni – Parmesan Cheese.

 

 

 

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread. I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Blackeye Peas

July 7, 2017 at 5:04 PM | Posted in seafood, shrimp | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Blackeye Peas

 

 

To start the day I prepared a Poached Egg, an al fresco Chicken Sausage, and served it all on a toasted Healthy Life Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. Started a couple of loads of laundry for Mom after Breakfast. More rain and thunder storms out there today, 87 degrees and the humidity was at 82%. After Lunch I went to a local hospital to see a friend of mine. He’s not doing good at all. He has Stage 4 Lung Cancer. It just tears me up seeing people suffer from Cancer. Not a lot to do at this point but pray for him and the family. Back home not a lot going on. For Dinner tonight its Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Blackeye Peas.

 

While at Kroger yesterday I picked up some more of the huge Freshwater Jumbo Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 

 

Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning!

 

 

I prepared 3 side dishes with the Shrimp, Mom and Dad love side dishes! So for one side I picked up more of the Purple Asparagus at Mejier. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus!

 

For a second side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy, and its been a while since I’ve any. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

For the last side I prepared a can of Glory Foods Blackeye Peas. I just emptied the contents into a medium sauce pan. Then heated to a slow boil and then turned the heat down to a simmer, heated until ready to go. I love Blackeye Peas. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Purple Asparagus

Purple asparagus is a similar in appearance and flavor to both white and green varieties as its original cultivar came from green asparagus. Its differentiated by its violet hued stems and conical crowned tips, however its feathery foliage is still green. Its attractive violet coloring is only skin deep as its flesh is pale green to creamy white. It is inherently less fibrous thus more tender than other asparagus types. Also, its preferred sweetness is due to its twenty percent higher sugar content than other asparagus varieties. Cooked purple asparagus develops flavorful notes of artichoke, barley and almonds. Purple asparagus has the highest levels of anti-oxidants among the asparagus varieties.

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