Tangy Toasted Turkey and Cheese Sandwiches

January 31, 2020 at 6:01 AM | Posted in Jennie-O Turkey Products, Jimmy Dean Products | Leave a comment
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I have another Jennie – O Turkey Recipe to pass along, Tangy Toasted Turkey and Cheese Sandwiches. This one is made using deli sliced Jennie – O – Tender Browned Turkey Breast, Chipotle Mayo, Whole Grain Bread, American Cheese, and Butter. Its from the Jennie – O Turkey website where you’ll find all the Jennie – O Turkey Recipes and Products. Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/

Tangy Toasted Turkey and Cheese Sandwiches
A grown-up grilled cheese that’s still a big hit with the kids, this marvelously melt-y weeknight meal also has plenty of zing with a chipotle mayo spread. Under 500 calories per serving!

INGREDIENTS
6 tablespoons chipotle mayo
12 slices whole-grain bread
12 slices American cheese
12 ounces JENNIE-O® Tender Browned Turkey Breast, from the service deli
6 teaspoons butter

DIRECTIONS
1) Spread chipotle mayo on the bottom bread slice. Layer cheese, turkey and a second slice of cheese. Top with second slice of bread.
2) In skillet, melt butter over medium heat. Cook sandwiches 3 minutes per side or until golden brown and cheese is melted.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 22g
Carbohydrates 24g
Fiber 4g
Sugars 4g
Fat 17g
Cholesterol 55mg
Sodium 940mg
Saturated Fat 9g
https://www.jennieo.com/recipes/858-tangy-toasted-turkey-and-cheese-sandwiches

 

Jennie – O – Tender Browned Turkey Breast
JENNIE-O® Tender Browned Turkey Breast goes above and beyond in terms of delivering an extra moist and tender turkey breast. It’s oil-browned deli turkey that deserves to stand alone, but will go perfect in your next appetizer, salad, sandwich or wrap. Look for it in the deli section of your favorite grocery store.

* 98% FAT FREE
* GLUTEN FREE
* CONTAINS 2% OR LESS SALT
* PREMIUM FRESH
Ask for this product in the deli section of your grocery store.

COOKING INSTRUCTIONS
FULLY COOKED – READY TO EAT:
This product is fully cooked and is “Ready To Eat”.
https://www.jennieo.com/products/37-tender-browned-turkey-breast

National Cheese Lover’s Day

January 20, 2020 at 12:22 PM | Posted in cheese | 1 Comment
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January 20, 2020 is National Cheese Lover’s Day

Today is National Cheese Lover’s Day! Did you know that the average American consumes about 31 pounds of cheese each year? If you are a self-proclaimed cheese lover, indulge in your favorite type of cheese today!

Cheese is a very popular food across the world. There are more than 900 cheese types, classified by taste and texture. Here are the primary classifications and some examples: fresh cheese (ricotta); soft cheese (feta); semi-soft cheese (Fontina); semi-hard cheese (Gouda); hard cheese (Cheddar); double or triple crème cheese (Brillat-Savarin); blue cheese (Gorgonzola); washed rind cheese (Limburger); and bloomy rind cheese (Brie).

Visit your local grocery store and pick up your favorite kind of artisan cheese or cook a cheesy dish for dinner tonight in honor of National Cheese Lover’s Day!
https://www.punchbowl.com/holidays/national-cheese-lovers-day

Turkey Burger with Pastrami

May 31, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Turkey Burger recipe to pass along to everyone, Turkey Burger with Pastrami. To make this one you’ll be using the JENNIE-O® Extra Lean Seasoned White Turkey Patties along with toppings of Salad Dressing, Ketchup, American Cheese, Lettuce, Tomato, JENNIE-O® 95% Fat Free Turkey Pastrami, and served on Crusty Round Rolls (split and toasted). Another good one from Jennie – O! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Burger with Pastrami
It’s like your favorite deli sandwich and a burger combined! Pastrami and cheese are choice toppings to take this juicy turkey burger up a notch. Give this delicious recipe a try tonight!

INGREDIENTS
½ cup salad dressing
3 tablespoons ketchup
4 JENNIE-O® Extra Lean Seasoned White Turkey Patties
4 slices American cheese
4 crusty round rolls, split and toasted
1 cup shredded lettuce
4 slices tomato
3 ounces JENNIE-O® 95% Fat Free Turkey Pastrami, warmed

DIRECTIONS
1) In small bowl, combine salad dressing and ketchup; set aside
2) Cook turkey patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Top each burger with a cheese slice.
3) Spread ketchup mixture on rolls. Add lettuce, tomato, patties and pastrami. Cover with bun tops.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 470
Protein 34g
Carbohydrates 32g
Fiber 3g
Sugars 8g
Fat 22g
Cholesterol 100mg
Sodium 970mg
Saturated Fat 5g
https://www.jennieo.com/recipes/710-turkey-burger-with-pastrami

 

 

Jennie – O Turkey – 95% Fat Free Turkey Pastrami
If you’re looking to add a savory, nutritious zing, JENNIE-O® 95% Fat Free Turkey Pastrami is the perfect choice! It’s ready to cut and serve, hot or cold, on your next sandwich, salad or burger. Find it in the refrigerated section of the grocery store.

*95% FAT FREE
* GLUTEN FREE
* 24-OZ PACKAGE (1.5 LBS)
Find this product in the refrigerated section of your grocery store.

COOKING INSTRUCTIONS
FULLY COOKED – READY TO EAT:
This product is fully cooked and is “Ready To Eat”.

NUTRITION INFORMATION
Serving Size 56 g

Calories 70
Total Fat 2.5 g
Saturated Fat .5 g
Trans Fat .0 g
Cholesterol 35 mg
Sodium 700 mg
Total Carbohydrates 3 g
Dietary Fiber 0 g
https://www.jennieo.com/products/109-95prc-fat-free-turkey-pastrami

One of America’s Favorites – Ham and Cheese Sandwich

June 25, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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A grilled ham and cheese sandwich, in a cast iron frying pan

A ham and cheese sandwich is a common type of sandwich. It is made by putting cheese and sliced ham between two slices of bread. The bread is sometimes buttered and/or toasted. Vegetables like lettuce, tomato, onion or pickle slices can also be included. Various kinds of mustard and mayonnaise are also common.

Sliced bread, sliced cheese, and sliced cooked ham are very readily available in Western supermarkets and as a result ham and cheese sandwiches are quick and easy to prepare. They are a common component of a packed lunch.

 

As recalled by ballpark concessionaire Harry Stevens in a 1924 interview, in 1894 ham and cheese sandwiches were the only food sold in New York baseball parks; frankfurters were introduced in 1909.

Open-faced ham and cheese tapas-style sandwiches

An Englishwoman, writing in 1923 of her passage through Ellis Island on a trip to the U.S., noted:

I was in fear and trembling, having heard so many tales of the abuse aliens receive there…. The attendants were very kind and not at all rough with us. It was the noon hour… in a little while porters came along with baskets of very good ham and cheese sandwiches and coffee for the grown-ups and milk for the babies.
Richard E. Byrd took ham and cheese sandwiches on his 1926 polar flight as did 1927 transatlantic fliers Chamberlin and Levine.

 

The origin of the ham and cheese sandwich has been debated for a number of years by culinary intellectuals. The leading theory as to who first started to produce a ham, cheese and bread dish is mentioned in The Larousse Gastronomique 1961. Here it notes that Patrick Connolly, an 18th-century Irish immigrant to England, sold a bread dish which:

Home made ham and cheese sandwich

“combined the remains of pig, cured and sliced with a topping of Leicester cheese and a kiss of egg yolk sauce (a form of mayonnaise) in a round bread roll. The dish was rather unimaginatively known as a Connolly and is still sometimes referred to as this in some parts of the Midlands in the UK.”

In the UK, a common addition to a ham and cheese sandwich is pickle (a sweet, vinegary chutney originally by Branston); the snack is then known as a ham, cheese and pickle sandwich.

 

 

In French cuisine, a croque-monsieur is a type of ham and cheese sandwich. It is topped with cheese and baked or fried.

 

Jennie – O Turkey Recipe of the Week – Best Turkey Burger Recipe

March 30, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Best Turkey Burger Recipe. Made with the JENNIE-O® 1/3 lb. Turkey Burgers along with toppings of American Cheese, Yellow Onion, Tomato, Romaine Lettuce, and served on a split Kaiser Roll. The grilling season is here and here’s a delicious way to start! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Best Turkey Burger Recipe
Three reasons it’s our best burger recipe: It’s juicy, lean and topped with the classics. This recipe is a great place to start if you’re looking to switch from beef to turkey but don’t want to sacrifice flavor.

INGREDIENTS
4 JENNIE-O® 1/3 lb. Turkey Burgers
4 slices fat-free American cheese
4 Kaiser rolls, split
4 slices red or yellow onion
4 slices tomato
4 leaves romaine or red leaf lettuce

DIRECTIONS
1) Cook patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Top patties with cheese during last minute of grilling. Lightly toast rolls on grill, cut-side-down, during last 1 to 2 minutes of cooking.
2) Serve patties in rolls topped with grilled onion, tomato and lettuce.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 34g
Carbohydrates 23g
Fiber 3g
Sugars 4g
Fat 17g
Cholesterol 120mg
Sodium 590mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/92-best-turkey-burger-recipe

One of America’s Favorites – Ham and Cheese Sandwich

November 27, 2017 at 6:07 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , ,

A grilled ham and cheese sandwich, in a cast iron frying pan

A ham and cheese sandwich is a common type of sandwich. It is made by putting cheese and sliced ham between two slices of bread. The bread is sometimes buttered and/or toasted. Vegetables like lettuce, tomato, onion or pickle slices can also be included. Various kinds of mustard and mayonnaise are also common.

Sliced bread, sliced cheese, and sliced cooked ham are very readily available in Western supermarkets and as a result ham and cheese sandwiches are quick and easy to prepare. They are a common component of a packed lunch.

 

As recalled by ballpark concessionaire Harry Stevens in a 1924 interview, in 1894 ham and cheese sandwiches were the only food sold in New York baseball parks; frankfurters were introduced fifteen years later.

An Englishwoman, writing in 1923 of her passage through Ellis Island on a trip to the U.S., noted:

Open-faced ham and cheese tapas-style sandwiches

I was in fear and trembling, having heard so many tales of the abuse aliens receive there…. The attendants were very kind and not at all rough with us. It was the noon hour… in a little while porters came along with baskets of very good ham and cheese sandwiches and coffee for the grown-ups and milk for the babies.

Richard E. Byrd took ham and cheese sandwiches on his 1926 polar flight as did 1927 transatlantic fliers Chamberlin and Levine.

 

 

The origin of the ham and cheese sandwich has been debated for a number of years by culinary intellectuals. The leading theory as to who first started to produce a ham, cheese and bread dish is mentioned in The Larousse Gastronomique 1961. Here it notes that Patrick Connolly, an 18th-century Irish immigrant to England, sold a bread dish which:

“combined the remains of pig, cured and sliced with a topping of Leicester cheese and a kiss of egg yolk sauce (a form

A grilled ham and cheese sandwich with a side of salad and crisps chips

of mayonnaise) in a round bread roll. The dish was rather unimaginatively known as a Connolly and is still sometimes referred to as this in some parts of the Midlands in the UK.”

In the UK, a common addition to a ham and cheese sandwich is pickle (a sweet, vinegary chutney originally by Branston); the snack is then known as a ham, cheese and pickle sandwich.

In French cuisine, a croque-monsieur is a type of ham and cheese sandwich. It is topped with cheese and baked or fried.

 

Jennie – O Turkey Recipe of the Week – Turkey & Broccoli Calzone

October 16, 2015 at 5:19 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey & Broccoli Calzone. To prepare the dish you’ll be using JENNIE-O® Tender Browned Turkey Breast (Deli Sliced). Add Cheese and Broccoli, make your Calzone and dinner is served! You can find this recipe along with many other healthy and delicious recipes on the Jennie – O website. http://www.jennieo.com/

 
Turkey & Broccoli Calzone

 

Turkey & Broccoli Calzone

Ingredients
2 (12-ounce) packages pizza dough
12 ounces JENNIE-O® Tender Browned Turkey Breast, from the service deli
6 slices American cheese
2 cups frozen broccoli florets, thawed and drained
¼ cup egg substitute or 1 egg
Directions
Make pizza dough as specified on the package. Divide each dough into thirds. Roll into balls. Cover and let stand 5 minutes. Roll each dough ball into 4-inch rounds.

Place 2 ounces turkey on one round. Top with cheese slice. Add ⅓ cup broccoli. Fold dough over to enclose filling. Press edges together with fork. Repeat with remaining dough, turkey, cheese and broccoli. Place on baking sheet.

Brush pastries with egg. Bake 25 to 30 minutes or until golden brown.

 

Nutritional InformationJennie O Make the Switch
Calories 380 Fat 12g
Protein 24g Cholesterol 45mg
Carbohydrates 50g Sodium 790mg
Fiber 2g Saturated Fat 4g
Sugars 3g

http://www.jennieo.com/recipes/736-Turkey-and-Broccoli-Calzone

One of America’s Favorites – Cheese Sandwich

December 9, 2013 at 8:36 AM | Posted in cheese, One of America's Favorites | 4 Comments
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A grilled cheese sandwich with American cheese, served with tomato soup

A grilled cheese sandwich with American cheese, served with tomato soup

A cheese sandwich is a basic sandwich made generally with one or more varieties of cheese on any sort of bread. In addition to the cheese, it may also include condiments such as butter or mayonnaise. Cheese sandwiches can be uncooked, or heated so that the bread toasts and the cheese melts (a dish referred to as a grilled cheese sandwich, toasted cheese, cheese toastie or simply grilled cheese).
Cheese sandwiches with added meat (such as ham, bacon, turkey and other meats) are generally referred to by more specific names. If ham is included, for example, the result is a “ham and cheese sandwich”. Grilled cheese sandwiches are often served with soup in the United States.

Cooked bread and cheese is an ancient food, according to food historians, popular across the world in many cultures; evidence indicates that in the U.S., the modern version of the grilled cheese sandwich originated in the 1920s when inexpensive sliced bread and American cheese became easily available The cheese dream became popular during the Great Depression.
It was originally made as an open sandwich, but the top slice of bread became common by the 1960s. U.S. government cookbooks describe Navy cooks broiling “American cheese filling sandwiches” during World War II. Many versions of the grilled cheese sandwich can now be found on restaurant menus across the United States.

Uncooked cheese sandwiches simply require assembly of the cheese slices on the bread, along with any additions and condiments.
A grilled cheese sandwich is assembled and then heated until the bread crisps and the cheese melts, sometimes combined with an additional ingredient such as peppers, tomatoes or onions. Several different methods of heating the sandwich are used, depending on the region and personal preference. Common methods include being cooked on a griddle, grilled, fried in a pan or made in a panini grill or sandwich toaster (this method is more common in the United Kingdom where the sandwiches are normally called “toasted sandwiches” or “toasties”).
When making grilled cheese on an open griddle or pan, one side is cooked first, then the sandwich is flipped and cooked on the other side. The sandwich is finished when both sides are toasted and the cheese has melted. Butter, oil, or mayonnaise may first be spread on either the bread or the cooking surface in the case of butter and oil. An alternative technique is to toast or grill each half of the sandwich separately, then combine them. Another method sometimes referred as an “inside out” grilled cheese has an extra layer of cheese put on the outside of each side and cooked, causing the cheese to caramelize into a crispy outer layer.
When using butter best results are achieved at a medium heat. This prevents the milk solids in butter from burning and allows sufficient time for heat to thoroughly penetrate the sandwich and melt the cheese without burning the bread. A crispy golden-brown crust with a melted cheese center is a commonly preferred level of preparedness. Cooking times can vary depending on pan dimensions, ability to control the intensity of the heat source, bread type, cheese variety and overall thickness of pre-cooked sandwich.

A Grilled Cheese Basic Recipe and Web Links Grilled Cheese Recipes

Grilled Cheese Sandwich

Ingredients:

4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese

Directions:

* Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

10 Greatest Grilled Cheese Sandwiches
http://www.womansday.com/food-recipes/10-greatest-grilled-cheese-sandwiches-71411

50 Grilled Cheeses (Food Network)

http://www.foodnetwork.com/recipes-and-cooking/50-grilled-cheeses/index.html

One of America’s Favorites – American Cheese

October 7, 2013 at 9:25 AM | Posted in cheese, One of America's Favorites | Leave a comment
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Wrapped slices of American processed cheese

Wrapped slices of American processed cheese

 

American cheese is a processed cheese. It is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. American cheese was originally only white, but is often now modified to yellow. In the past, it was made from a blend of cheeses, most often Colby and Cheddar. Today’s American cheese is generally no longer made from blended cheeses, but instead is manufactured from a set of ingredients such as milk, whey, milkfat, milk protein concentrate, whey protein concentrate, and salt. In the United States, it may not be legally sold as “cheese”, and must be labeled as “processed cheese”, “cheese product”, or similar—e.g., “cheese food”. At times even the word “cheese” is missing in the name on the label, e.g. “American slices” or “American singles“. In Canada, exactly the same product, often by the same manufacturer with the same label design, used to be sold as “Canadian cheese” or “Canadian slices”. Today, most such product in Canada is vaguely labelled just “slices” or “singles”. In the United Kingdom, packs are labelled as “singles”, although it is commonly called cheese slices.
The marketing label “American Cheese” for processed cheese combined with the prevalence of processed cheese in the U.S compared to the rest of the world has led to the term American cheese being used in the U.S. synonymously in place of processed cheese in America. The term “American cheese” has a legal definition as a type of pasteurized processed cheese under the U.S. Code of Federal Regulations.
American cheese is used in American cuisine, for example on cheeseburgers, in grilled cheese sandwiches, and in macaroni and cheese.

 

 

British colonists made cheddar soon upon their arrival in America. By 1790, American cheddars were being exported back to England. The British referred to American cheddar as “American cheese”, or “Yankee cheese”, and post-Revolution Americans promoted this usage to distinguish their product from European cheese. For example, an 1878 newspaper article in The New York Times lists the total export of American cheese at 355 million pounds per year, with an expected growth to 1,420 million pounds.
After the invention of processed cheese in 1911, and its popularization by James L. Kraft in the late 1910s and 1920s, the term “American cheese” rapidly began to refer to this variety rather than to American cheddar. The latter had already begun to be produced on an industrial scale in the 1890s, leading to the term “factory cheese”. And in the 1920s another slang term arose for the still-popular cheese: “rattrap cheese”, or “rat cheese”.
The Oxford English Dictionary defines American cheese as a “cheese of cheddar type, made in the U.S.” and lists 1804 as the first known usage of “American cheese”, occurring in the Frankfort, Kentucky newspaper Guardian of Freedom. The next usage given is in 1860 by Charles Dickens in his series The Noncommercial Traversal.

 

 

Even though the term “American cheese” has a legal definition in the United States as a type of pasteurized processed cheese, products called “American cheese” are by no means identical. Depending on the additives and the amounts of milk fat and water added to the cheese during emulsification, the taste and texture of American cheese varies, with some varieties (e.g. “American cheese” and “American processed cheese”) being very similar to non-processed cheese and other varieties (e.g. “American cheese food” and “American cheese product”) being more like Velveeta or Cheez Whiz.
The taste and texture of different varieties of American cheese vary considerably, and mostly depend on the percentage of cheese versus additives used during emulsification. Varieties with lower percentages of additives tend to taste more like unprocessed cheese. Depending on the food manufacturer, the color of the cheese (orange, yellow, or white) may indicate different ingredients or processes. Some manufacturers reserve the white and yellow colors for their less processed (i.e. fewer additives) American cheese varieties. In other cases, the ingredients for white and orange colors are the same, except for the coloring.
The processed variety of American cheese is sold in three basic packaging varieties: individually wrapped cheese slices (which technically are not slices, sliced off a block of cheese, but rather slabs of processed cheese which are formed from a viscous processed cheese which only solidifies between the wrapping medium), small pre-sliced blocks of 8 to 36 slices, and large blocks meant for deli counters. The individually wrapped cheese slices are typically the least like unprocessed cheese. Small (e.g., 8- to 36-slice) blocks of pre-sliced, but not individually wrapped American cheese are also marketed, often with the branding “deluxe” or “old-fashioned”. This variety of American cheese is similar in ingredients and texture to that of modern block American cheese. Before the advent of the individually wrapped variety, this was the typical variety that Americans purchased. Hence, some people refer to this as “classic” or “traditional” American cheese.

 

 

This is a list of cheeses typical of the United States. The list excludes specific brand names, unless a brand name is also a distinct variety of cheese. Many additional European-type cheeses are also made in the United States, such as Brie, Cheddar, Gouda, mozzarella and provolone. Also, many local dairies throughout the country produce artisan cheeses and other more localized flavors. (Note that the term “American cheese” is also used to refer to the technology of processed cheese). Many American cheese varieties are related to European cheeses, with slightly different recipes, and with European-sounding names, such as Swiss cheese, which is not normally found or produced in Switzerland. Almost half of the cheese produced in the United States comes from Wisconsin and California.

 

 

List of American cheeses

Bergenost cheese

Bergenost cheese

* Bergenost
* Brick cheese
* Caprizella, goat cheese, made in Washington State
* Cheese curds, also common in Canada
* Colby cheese
* Colby-Jack cheese
* Cougar Gold cheese
* Cream cheese
* Creole cream cheese
* Cup Cheese
* Farmer cheese
* Hoop cheese, drier version of farmer cheese
* Humboldt Fog, made in California
* Kunik cheese
* Liederkranz cheese
* Maytag Blue cheese, brand name which is also a distinct variety of cheese
* Monterey Jack
* Pepper jack cheese, variety of Monterey Jack
* Muenster cheese
* Pinconning cheese, an aged variety of Colby
* Red Hawk cheese, a triple-crème cow’s milk cheese with a brine washed rind, made in California
* String cheese, the particular American variety of Mozzarella with a stringy texture
* Swiss cheese
* Teleme cheese

A package of brick cheese

A package of brick cheese

Processed cheeses

* American cheese, a processed cheese food, not technically a cheese
* Government cheese, variety of processed cheese food
* Provel cheese
* Velveeta, brand name for a softer style of processed cheese than American cheese

 

 

The Golden Arches got me this morning…

May 17, 2013 at 9:14 AM | Posted in breakfast | Leave a comment
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I had purchased some JTM Hogies to grill for dinner tonight but forgot to pick up a bag of Aunt Millie’s Whole Grain Mini Sub Buns. Friday’s are always busy at local Walmarts and sometimes real tough to get an electric cart, and if your handicapped and rely on the carts to get around you go early. So I went early this morning, around 7:00 and grabbed a package of the buns and some milk. After that I’m on my way home and it happened my car was pulled into the parking lot of the Golden Arches, McDonald’s! I haven’t had a Breakfast Sandwich or anything else from McD’s in at least 5 – 7 years. But in a moment of weakness and convenience I had a Sausage McMuffin. I’m not going to lie the sandwich never stood a chance! I inhaled it and it was delicious. It may not be another 5 – 7 years before I have another!

 

 

 

McDonald’s
Sausage McMuffinmcdonalds-Sausage-McMuffin

 

Wake up to a freshly toasted English muffin made with eight grams of whole grain, topped with savory sausage hot off the griddle and a slice of melty American cheese

Sausage McMuffin
(Daily Value)
Calories 370
Total Fat 22g 34%
Carbs 31g 10%
Protein 15g
Sodium 820mg 34%

 

http://www.mcdonalds.com/us/en/food/product_nutrition.breakfast.261.sausage-mcmuffin.html

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