Tags: Cooking, Food, Leftovers, recipes, Rice, Salsa, Tex-Mex Turkey Rice Skillet, Turkey
I have a After Turkey Day Recipe to pass along to all of you, Tex-Mex Turkey Rice Skillet. Enjoy those leftovers!
Tex-Mex Turkey Rice Skillet
2 tablespoons Light Olive Oil – divided use
1 cup uncooked Long Grain White Rice
1 cup medium or hot Chunky Salsa
1 (14.5-ounce) can Swanson Reduced Sodium Chicken Broth
2 cups chopped Zucchini
1/2 cup chopped Onion
1 cup frozen Whole Kernel Corn
1 1/2 cups chopped cooked leftover Turkey
1/2 teaspoon Roasted Cumin
1 teaspoon Dried Cilantro
1 cup (4 ounces) shredded Sargento Reduced Calorie 3 Cheese Mexican Cheese
* Substitute or add any Ingredient with any of your leftovers from Thanksgiving.
1 – Heat 1 tablespoon of the oil in large skillet on medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Stir in salsa and broth. Cover skillet, reduce heat to low. Simmer 15 minutes or until rice is tender.
2 – Heat remaining 1 tablespoon oil in a second skillet on medium-high heat. Add zucchini and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges. Add corn after 3 minutes. Add turkey to vegetables; keep warm until rice is done.
3 – Stir vegetables and turkey into rice mixture. Continue heating 2 minutes or until turkey is hot.
4 – Sprinkle with cheese, cover. Remove from heat and let stand 5 minutes.
Makes 4 servings.
Tags: Baking, Cooking, Food, Thanksgiving, Turkey
Tags: Amy's Organic Soups, Baking, Boar's Head Muenster Cheese, Cheese, Cooking, Dinner, Food, Kahn's Bologna, Kraft Reduced Fat Mayo, Private Selection Ham, Private Selection Turkey, Sub Sandwich, Tomato soup, Wheat Buns
Today’s Menu: Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup
Our warmest day of the year so far, 80 degrees! It was even a bit humid (blah) and partly sunny. Went to the grocery early this morning and then back home. Then I worked on cleaning the shed out a bit. Mom and Dad has boxes packed with stuff they haven’t seen in 5 years or more, so it’s out with the old. I barely made a dent in all the boxes, this will take a while. For dinner something a little different, I prepared a Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup.
I used a Trio of Cold Cuts for my Baked Mini Sub; Kahn’s Deluxe Bologna, Kroger Private Selection Off – the Bone Smokehouse Ham, and Private Selection Roasted Turkey. For toppings Boar’s Head Sliced Muenster Cheese and Kraft Reduced fat Mayo w/ Olive Oil. For the Bun I used Perfection Deli Mini Wheat Sub Buns, I buy these at Meijer. To prepare it I spread the Mayo on the bottom bun and layered my Cold Cuts on top of that. Topped that with Cheese and spread more Mayo on the bottom of the top bun. To help the bun brown a bit I brushed the top with Extra Virgin Olive Oil. I had already preheated the oven to 400 degrees, I then laid the Sub on a small baking sheet and baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was melted. I love using Muenster Cheese for when I melt Cheese on Sandwiches, it melts perfect for that. The Sub tasted great, all the Cold Cuts worked great together, then the with the Muenster Cheese and Mayo give it a perfect taste!
Then I also heated up some Amy’s Organic Creamy Tomato Soup. My favorite Tomato Soup by far. I’ve been using this a couple of years now. Creamy with a fantastic flavor and it’s 110 calories and 19 carbs. I also had a Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Amy’s Organic Light in Sodium – Cream of Tomato Soup
Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.
Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.
Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%
Tags: cook, Home, Jimmy Dean Turkey Products, Ortega Taco Shells, Sodium Lactate, Taco, Taco Shell, Tortilla, Turkey
Today’s Menu: Turkey Tacos
This morning it was about 54 degrees, but I guess that was our high for the day as it’s been dropping ever since. rain on and off and windy, blowing in our winter storm I guess. We’re supposed to get 2″-4″, we’ll see though. Got my tests results back and my sugar looked real good they said as did everything else except for my thyroid, which it was a little off. I just have to adjust my medicine. As most former Cancer patients, you usually have a Thyroid trouble depending on your type of Cancer and treatment. For dinner tonight; it’s Turkey Tacos Night!
For the Turkey I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles. Kroger had the bags on sale so I thought I would give it a try! It comes pre-cooked so all you have to do is heat it up for about 8 minutes. As it was heating I added Sea Salt, Cilantro Flakes, and a 1/2 packet of Old El Paso Low Sodium Taco Seasoning. I really liked this! Great taste and real easy to heat up and use. I’ll buy another bag and keep it in the freezer.
I used Ortega Whole Grain Corn Taco Shells. Their a good size Taco Shell with 110 calories and 12 Net carbs per serving (2 Shells). Then for my other Taco ingredients I used 2 tablespoons of Del Monte Summer Crisp Sweet Corn Kernels, sliced Black Olives, Shredded Lettuce, and Sargento Reduced Fat Mexican 4 Cheese. I topped them with Daisy Reduced Fat Sour Cream and Old El Paso Original Taco Sauce. When building my Tacos I always use the Shredded Lettuce as the first layer. The Lettuce helps soak up any moisture so the bottom of your Taco doesn’t get soggy. I love Tacos, easy to make and always delicious! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Excellent Source of Fiber and 16 grams of Whole Grains per serving. Each package contains 10 Taco Shells, total net weight of 4.9 oz.
Ortega Whole Grain Taco Shells are rich with flavor and texture and offer the fiber and complex carbohydrates your body needs. Our unique recipe combines whole kernel corn with whole grains for a delicious way to nourish and satisfy your body and the entire family. Plus, only Ortega Taco Shells are carefully placed in a proprietary freshness pack to cushion and protect them from breaking. Each freshness pack is then vacuum sealed to keep the shells fresh and crisp. Taste the Difference!
Whole Yellow Kernal Corn, Partially Hydrogenated Soybean Oil, Maltodextrin, Corn Bran, Water, Salt, Hydrated Lime.
Serving Size 2 shells
Amount Per Serving
Calories from Fat 50Calories 110
% Daily Values*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 20%
Stove Top Instructions:
Remove sausage crumbles from package and place in a large skillet.
Heat and stir over MEDIUM heat for 6 to 8 minutes or until hot.
Serve as desired.
Place ½-cup sausage crumbles into a microwave-safe bowl; cover with plastic wrap.
Microwave on HIGH for 30-40 seconds or until hot. Stir before serving.
Serve as desired.
Once opened, use or freeze within 7 days.
Caution: Always follow preparation directions. For safety reasons, do not heat in packaging, on a plate or in paper products. Do not cover with a paper towel. Varying from these instructions may cause sparking hazards.
INGREDIENTS: TURKEY, CONTAINS 2% OR LESS OF: WATER, SALT, POTASSIUM LACTATE, SODIUM LACTATE, DEXTROSE, SUGAR, SPICES, CARAMEL COLOR, YEAST EXTRACT, SODIUM DIACETATE, BHT, CITRIC ACID. COOKED IN BEEF FAT.
Jimmy Dean – Hearty Sausage Crumbles (Turkey) (Fully Cooked) 60% Less Fat
Calories 70 Sodium 480 mg
Total Fat 4 g Potassium 400 mg
Saturated 1 g Total Carbs 1 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 11 g
Cholesterol 35 mg
Tags: Apple pie, cook, Domesticated turkey, FOOL PROOF, Gravy, Jennie O Oven Ready, Oven bag, Pumpkin pie, Thanksgiving
Today’s Menu: Our Thanksgiving Meal
Happy Thanksgiving Everyone! We had a quiet day and dinner, just Mom, Dad, and myself. There will be more later in the day and evening coming over. The wind that we’ve had has died down finally but it’s only a high in the low 30’s but it’s sunny out. For dinner tonight; Our Thanksgiving Meal.
We had Turkey, Ham, Stuffing, and Beans with all the other trimmings in between! I prepared a Jennie – O Oven Ready Turkey Breast. This is the easiest Turkey Breast there is to prepare! Preheat your oven to 375 degrees and remove the frozen Turkey from the outer package. Keep the Turkey in it’s cooking bag and place it in a roasting pan. Roast it for 2 1/2 to 3 hours making sure the Turkey reads at least 170 degrees. You have your Thanksgiving Gobbler! Simple, easy, and delicious.
For the Ham we used a Cook’s Bone-In Ham (1/2 Ham). My Mom prepared that last night so it was ready for today’s feast. Then for our side dishes we had; Mashed Potatoes, Brown Gravy, Green Beans (a quart of the Greens Beans we canned earlier in the year), Home Made Stuffing (Mom prepared this), Deviled Eggs, and Baked Rolls. Plus for dessert my Mom baked a couple of pies, a Pumpkin Pie and an Apple Pie. Both were made by using Splenda. I’m not big on Pumpkin Pie but that Apple Pie won’t stand a chance later this evening! For dessert later a slice of Apple Pie with a scoop of Breyer’s Carb Smart Vanilla Ice Cream! Only one way to describe this, “It was a feast!” Once again Happy Thanksgiving to you all and say a prayer later for our Country and all Military Men and Women serving our country!
Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.
The Biggest Loser® product
Comes sealed in our Fool-Proof® cooking bag
With Gravy Packet (contains gluten)
OVEN COOKING METHOD:
Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2″ high sides.
Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut three 1/2 inch slits in top of FOOL PROOF. cooking bag.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer reaches 170°F.
Note – Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 10 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.
APPROXIMATE OVEN ROASTING TIMES IN 375°F. OVEN TEMPERATURE:
2 – 3 lbs 2-1/2 to 3 hours.
Serving Size 112 g
Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.
Tags: Bird, Cooking, Domesticated turkey, New England, New Mexico, Recipe, Thanksgiving, Turkey
From Turkey to Duck: 7 Healthy Thanksgiving Bird Recipes
This year, try something new with your Thanksgiving bird. From turkey to pheasant, EatingWell has wholesome and hearty fare that will bring not just healthy eating to your table, but plenty of smiles too.
Southwestern Rubbed Turkey
Spice up your Thanksgiving by giving your turkey a bit of zest. Ground cinnamon, toasted cumin, and smoked paprika come together to form a rub inspired by the flavors of the Southwest. Don’t worry, whether you’re from New England or New Mexico, this spicy rub will be a welcome addition at the holiday table. (And did we mention it’s loaded with nutrients like iron, zinc, and selenium?)…..
* Get all 7 recipes by clicking the link below *
Tags: Aunt Doris, Domesticated turkey, Grandma Peggy, Holidays, Huffington Post, Thanksgiving, Tryptophan, Turkey
We all do it, feast on Turkey and all the trimmings and asleep on the couch before the second football game of the day is on. I had always heard it was the Turkey, well maybe it’s not. Find out, good article on the Turkey Effects from Huffington Post web site. I left the link at the bottom of the page so you can read it all.
Tryptophan Making You Sleepy Is A Big Fat Lie
The Huffington Post | By Carey Polis
It feels like there is a simultaneous conversation happening at Thanksgiving tables across the country. You eat a big meal — which includes a generous helping of turkey — and all of a sudden you’re feeling like you really want to lie down and take a nap. “It’s the tryptophan,” says Aunt Doris or Grandma Peggy or that cousin who always makes a big point of announcing that she’s watching her weight this year. Everyone nods in agreement, as if the tryptophan is a perfectly reasonable excuse. Unfortunately, the reality is that you just ate way too much.
It’s high time that we set the record straight. Tryptophan does not make you sleepy. You do not feel like this on Thanksgiving because of tryptophan:…..
* Read the article and get the facts by clicking the link below.
Tags: Apple, Cheddar, Cooking, Domesticated turkey, Food & Wine, Real Simple, Thanksgiving, Turkey
From the Delish web site its 23 Thanksgiving Appetizer Recipes! I’ve left the link to get them all at the bottom of the post.
Before the Turkey: 23 Thanksgiving Appetizer Recipes
Thanksgiving feast running late? No problem! Tide them over with these amazing Thanksgiving appetizer recipes like sweet onion dip, salmon mousse, or fried herbed almonds.
Thinly sliced beets add beautiful color to these small tarts, just the right size for appetizers. Use store-bought puff pastry for the rounds……
This year, revamp party food with recipes that make it easy to have the gang over and allow you to enjoy time with them. Jazz up purchased hummus with a combination of fresh herbs that add bright flavor to this green dip……
* Click the link below to get all the recipes and ideas. *
Tags: Chicken soup, cook, Domesticated turkey, Leftovers, Onion, Pie, Pillsbury Company, Vegetable
Lots of Turkey and mixed vegetables leftover from one of the Holiday Feasts? No problem, use them for a Turkey Pot Pie. The good thing is it can also be prepared in advance and frozen once made and baked later. Thank you Mom for this one!
Turkey Pot Pie
1 Pillsbury recipe pastry for a 9 inch double crust
2 cups cubed leftover cooked turkey
2 cups leftover mixed vegetables
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream
of chicken soup
1/2 cup 2% milk
1. Preheat oven to 400 degrees F. Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
2. Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
3. Poke holes in top crust and bake for 40 to 50 minutes.