Kitchen Hint of the Day!

December 26, 2013 at 9:28 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Grocery stores make a lot of money on meat, so it’s not surprising that they display the priciest cuts in the case! Get dramatic savings by asking the butcher to slice different cuts for you from the same primal or section) of the cow or pig. These cuts can be as little as one – fifth of the cost of the expensive, pre-packaged cuts, and they’ll be just as tender and tasty. Here’s what to ask for.

 

 

* If you’re looking for rib eye steak, request chuck eye. You may need to ask the butcher to cut a 4 – inch roast off the front of the boneless chuck, then to peel out the chuck eye and cut it into steaks.

 

 

* Instead of pork tenderloin, buy an entire loin roast and ask the butcher to cut it up for you.

 

 

* When cross rib roasts are on sale (which is usually quite often), ask the butcher to carve a flatiron roast for you from the cross rib, and ask him to cut it into boneless ribs.

 

 

* Instead of buying ground beef, ask the butcher to grind up bottom round roast for you.

 

 

* If you like Italian sausages, try asking ground pork shoulder butt. It’s also a great substitute for ground beef.

Advertisements

Kitchen Hint of the Day!

December 23, 2013 at 9:53 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Even if you want to prepare low-fat meals, you don’t always have to buy the leanest (and most expensive) ground beef. If you’re preparing hamburgers on a grill or in a broiler rack, most of the fat will be lost during the cooking process, so stick with the less-lean (and more affordable) varieties.

Hamburger Helper Spaghetti w/ Baked French Bread

October 31, 2013 at 5:06 PM | Posted in Jennie-O Turkey Products, spaghetti | 2 Comments
Tags: , , , , , , , ,

Today’s Menu: Hamburger Helper Spaghetti w/ Baked French Bread

Hamburger Helper Spaghetti 006

 
Happy Halloween Everyone! Well they cancelled Trick or Treat Night around most of the area for tonight. Cancelled due to a heavy thunderstorm with high winds that’s supposed to move through a large chunk of this part of the Country. Most have rescheduled Trick or Treat for tomorrow night. Tonight I prepared Hamburger Helper Spaghetti w/ Baked French Bread.

 

 
I had tried the Hamburger Helper Lasagna a while back, which was very good, so I thought I would give the Hamburger Helper Spaghetti a try. As usual I replaced the Ground Beef with Jennie – O Extra Lean Ground Turkey Breast. What a huge difference in calories and grams of fat for 1 lb. of Ground Turkey and Ground Beef! All the nutrition sites vary somewhat but according to http://www.fatsecret.com/calories-nutrition/ web site 1 Lb of Ground Beef (95% Lean / 5% Fat) contains 621 Calories and 22.68g Total Fat! While Jennie – O Extra Lean Ground Turkey Breast contains Calories 120 Dietary Fiber 0 g Calories From Fat 15 Sugars 0 g Total Fat 1.5 g – See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.wCRJyEmM.dpuf. A huge difference!!

Hamburger Helper Spaghetti 003

 
To prepare it, the short version, start by browning the Ground Turkey and seasoning it with Sea Salt, Ground Pepper, Ground Roasted Cumin, and Parsley Flakes. Stir in hot water, uncooked spaghetti and sauce mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender. Remove from heat and uncover. (Sauce will thicken as it stands.) It was very easy to prepare and I really enjoyed it! I liked this better than the Hamburger Lasagna. The Spaghetti was tender and the Sauce was excellent. I added just a bit of Kraft Grated Parmesan and topped with a bit of Sargento Reduced Fat Mozzarella. I also baked a loaf of Pillsbury Simply Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

Hamburger Helper Spaghetti
Hamburger Helper Spaghetti

Spaghetti skillet-meal mix of spaghetti and Italian-style sauce mix for hamburger
Directions
You will need: 1 lb lean ground beef (You can use 1 lb ground turkey instead of ground beef.), 3-1/2 cups hot water. 1. Brown ground beef in 10-inch skillet; drain. 2. Stir in hot water, uncooked spaghetti and sauce mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender. Remove from heat and uncover. (Sauce will thicken as it stands.) High altitude: (3500 – 6500 ft): Increase hot water to 3-3/4 cups.

Microwave: 1. Crumble 1 lb lean ground beef into 2-1/2-quart microwavable casserole or bowl. Microwave uncovered on High 3 to 5 minutes, breaking up beef after 3 minutes, until brown; drain. 2. Stir in 3-3/4 cups boiling water, uncooked spaghetti and sauce mix. 3. Microwave uncovered on High 12 to 16 minutes, stirring every 6 minutes, until spaghetti is tender. (Sauce will thicken as it stands.) Dish will be hot. High altitude microwave (3500 – 6500 ft): Increase boiling water to 4 cups and last microwave time to 14-18 min.

 

Ingredients
Enriched Spaghetti (Wheat Flour, Iron, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Tomato, Sugar, Corn Starch, Salt, Paprika, Dried Onion, Hydrolyzed Vegetable Protein (Corn, Soy, Wheat), Citric Acid, Dried Garlic, Spices, Dextrose, Partially Hydrogenated Soybean Oil, Beet Powder Color, Natural and Artificial Flavor, Egg, Nonfat Milk.

 

Nutrition Facts
Calories 290
Calories from fat 99
% Daily Value 1
Total Fat 11g 17%
Sat. Fat 4g 20%
Trans Fat 0.5g
Cholesterol 55mg 18%
Sodium 750mg 31%
Total Carbs. 27g 9%
Dietary Fiber 1g 4%
Sugars 5g
Protein 20g
Calcium 20mg

Kitchen Hint of the Day!

October 18, 2013 at 9:33 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

When making meatballs, meatloaf, and or hamburger patties, try adding 1/2 cup cottage cheese for every pound of ground meat. Not only does it add flavor and protein, but it will stretch your recipe to serve a few more people. You can can also use cottage cheese as a substitute for sour cream. If your dip recipe calls for sour cream and your out, cream some cottage cheese in your blender instead. The low-fat variety works best.

Hamburger Helper Lasagna w/ Green leaf Lettuce and Radish Salad

October 8, 2013 at 5:29 PM | Posted in Hamburger Helper, Jennie-O Turkey Products, pasta | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Hamburger Helper Lasagna w/ Green leaf Lettuce and Radish Salad

Hamburger Helper Lasagna 005

 

 

The days are really getting shorter, 7:14 am sunrise and 7:09 pm sunset. Another cool day to start and a beautiful, sunny Autumn Day. I really enjoy this weather!Got out and had the car cleaned inside and out and spent the day outside. For dinner tried a new one, Hamburger Helper Lasagna. I prepared Hamburger Helper Lasagna w/ Green leaf Lettuce and Radish Salad.

 

 

I had seen the commercials about Hamburger Helper new mixes so I thought I would give one a try. I used the Hamburger Helper Lasagna but instead of Hamburger I used Jennie – O Extra Lean Ground Turkey Breast. I just followed the instructions on the box to prepare it. The box contained the Sauce Mix and Pasta and I added 1 lb. of Jennie – O Ground Turkey Breast, 2 3/4 cups of hot Water, and 1/2 cup of 2% White Milk. I just browned the Ground Turkey, drained and removed from heat. Then stirred in the Sauce Mix and hot water until dissolved. Stir in the Milk and Pasta. Returned to heat , and heated until boiling. Reduced the heat. Cover, and simmer about 12 minutes (Stirring occasionally). When the Pasta got tender removed from the heat and served! Came out really tasty! Good flavor and seasoning. The Pasta came out tender and went well with the Ground Turkey substitute. Quite a bit leftover so I’ll have my lunch ready for the next couple of days.

 

Hamburger Helper Lasagna 006

To go with my Lasagna I made a Green leaf Lettuce and Radish Salad. I added a bit of fresh grated Parmesan Cheese and a couple of Green Olives Stuffed with Bleu Cheese. I used Ken’s Steakhouse Light Options Sweet Vandalia Onion Dressing. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 

 

 

Hamburger Helper LasagnaHamburger Helper Lasagna

Lasagna skillet-meal mix of pasta and Italian-style sauce mix for hamburger.
Hamburger Helper dinner mixes help bring busy families together for a hearty, wholesome meal. With Hamburger Helper, it’s simple to create a home-cooked skillet meal–just add ground beef to the specially selected pasta, rice, potatoes, or stuffing and seasoned sauce mixes to create a wide variety of flavorful dinners. Bring an Italian-style favorite to your table with the enriched pasta, tomato, oregano, and cheddar cheese of Hamburger Helper Lasagna. Each package makes five one-cup servings. Hamburger Helper can add a host of flavors to your mealtime solutions: other Italian-style favorites include Four Cheese Lasagna and Cheesy Italian Shells. After all, who couldn’t use a little help in the kitchen?

 

Ingredients
Enriched Pasta (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Tomato, Sugar, Corn Starch, Salt, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Dried Garlic, Dried Onion, Citric Acid, Dextrose, Partially Hydrogenated Soybean Oil, Monosodium Glutamate, Basil, Dried Enzyme Modified Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes, Calcium Chloride), Maltodextrin, Oregano, Hydrolyzed Soy and Corn Protein, Color (Yellow Lakes 5&6, Red Lake 40 and Other Color Added), Natural and Artificial Flavor, Autolyzed Yeast Extract, Paprika, Egg. Freshness Preserved By Ascorbic Acid.

 

Betty Crocker – Hamburger Helper-lasagna
Servings:  1- Cup Prepared
Calories 290 Sodium 730 mg
Total Fat 11 g Potassium 0 mg
Saturated 5 g Total Carbs 27 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 4 g
Trans 1 g Protein 20 g
Cholesterol 55 mg

Progresso Kitchen Favorites Classic Lasagna w/ Whole Grain Bread

September 21, 2013 at 5:29 PM | Posted in Jennie-O Turkey Products, Progresso, Sargento's Cheese | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Whole Grain Bread

 

 

Progresso Las 2

 

We got some much needed rain all last night into the early morning. The most rain we’ve had in a while, it was getting kind of dry around here. As the rain moved it out it took all the humidity with it. The day was a beautiful sunny and fall like day. Tomorrow they said it would struggle to reach 70 degrees, smells like Fall! For dinner tonight, Progresso Kitchen Favorites Classic Lasagna w/ Whole Grain Bread.

 

 

 

 

This is my favorite Lasagna recipe, the Progresso Kitchen Favorites Classic Lasagna! It’s very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 lb. Jennie – O Extra Lean Ground Turkey Breast, 1 Cup water, Sliced Baby Bella Mushrooms, 2/3 Cup 2% Milk, 1 (8 oz.), Sargento Reduced Fat Shredded Mozzarella Cheese (2 Cups), 1/2 cup Shredded Dutch Gouda, and I also added a bit more seasoning (McCormick Grinder Italian Herb). I combined the Mozzarella and Goda Cheese. Gouda is such a great tasting Cheese and is a perfect melting Cheese. Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.

 

 

 

Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Jennie O Extra Lean Ground Turkey Breast instead of Beef and Sargento Reduced Fat Mozzarella Cheese. The Lasagna comes out delicious every time! Everyone really loves this. The flavor as always is excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect, plus plenty leftovers to freeze for later. I also had a slice of Healthy Life Whole Grain Bread. For dessert later a new one, Jello Chocolate Mousse. Easy to prepare, very tasty, and 160 calories per serving. I served it topped with Coll Whip Free.

 

 

 

 

 

Progresso Kitchen Favorites Classic LasagnaProgresso Las.

Directions
Ready to bake in about 20 minutes. You Will Need: 1 lb lean ground beef; 1 cup water; 2/3 cup 2% milk; 1 bag (8 oz) reduced fat or fat-free shredded mozzarella (2 cups); nonstick cooking spray and foil.
Sauce:Heat oven to 425 degrees F. Brown beef in 10-inch skillet, breaking up beef into small pieces; drain. Stir Tomato Herb Sauce and water into beef; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally. Meanwhile, mix Ricotta Sauce Mix and milk in liquid measuring cup or small bowl, using whisk or fork.

 

Layer: Spray 8-inch square glass baking dish with cooking spray. Layer lasagna: Spread about 2/3 cup beef sauce in dish. Layer with 2 uncooked Pasta sheets (side by side), 2/3 cup beef sauce (cover Pasta with sauce), 1/4 cup ricotta sauce and 1/2 cup mozzarella. Repeat layers twice, starting with Pasta. Add remaining Pasta, beef sauce and mozzarella. Sprinkle with Parmesan Cheese. Kitchen Tip: Substitute 1/4 cup dry red wine for 1/4 cup of the water.

 

Bake: Cover and bake for 30 minutes, uncover and bake for another 10 minutes.

 

 

Product Details
Add beef & cheese! Quality Foods. Quality ingredients included. Lasagna pasta; tomato herb sauce; ricotta sauce mix; grated parmesan cheese. Exchanges: 2 starch, 3-1/2 medium fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6

Nutrient Qty %DV

Calories 390 – Prepared
Calories from Fat 10
Total Fat 1 g 2%
Cholesterol -5 mg 1%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 4 g
Vitamin A 6%
Vitamin C 20%
Calcium 6%
Iron 4%

 

http://progresso.com/

 

 

 

Jell-O Chocolate Mousse MixJello Choc Mousse Dawn Appl J 001
* Makes four 1/2-cup servings
* Kosher dairy

 
Directions:
* Pour 1 cup cold milk into mixing bowl; add mousse mix. Beat withelectric mixer on low speed 30 sec., Then beat on medium speed 4minutes. (Do not under mix.) Spoon into serving dishes. Refrigerate 1-2hours (product will be slightly softer at 1 hr). Store refrigerated.Makes 4 (1/2 cup) servings.

 

Nutrition Facts
Serving Size 23 G
Servings Per Container 4
Amount
Per Serving 1/4 Package As Packaged 1/2 Cup Prepared With 2% Reduced Fat Milk
Calories 90 120
Calories from Fat 30
% Daily Value*
Total Fat 3.5 G* 5 7
Saturated Fat 3 G
15
20
Trans Fat 0 G
Cholesterol 0 Mg 0 2
Sodium 20 Mg 1 2
Total Carbohydrate 15 G 5 6
Dietary Fiber 2 G
8
Sugars 10 G
Protein 3 G

Progresso Kitchen Favorites Classic Lasagna w/ Baked Artisan Multi Grain Bread

August 5, 2013 at 5:53 PM | Posted in Ball Park Smoked Turkey Franks, Jennie-O Turkey Products, pasta, Progresso | 1 Comment
Tags: , , , , , , ,

Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Baked Artisan Multi Grain Breadlasagna

 

 

 

Another Spring like day in August, we’ll take it! I rarely play the lottery but had to take a chance on it today, Powerball topping out at $400 Million! Odds are against you winning it but as they say someone has to win it, so it might as well be me! For dinner tonight a family favorite, Progresso Kitchen Favorites Classic Lasagna w/ Baked Artisan Multi Grain Bread.

 

 

This has become one of our favorite Lasagna recipes, Progresso Kitchen Favorites Classic Lasagna! It’s very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 lb. Jennie – O Lean Ground Turkey, 1 Cup water, Sliced Baby Bella Mushrooms, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), 1/2 cup Shredded dutch Gouda, and I also added a bit more seasoning (McCormick Grinder Italian Herb). I combined the Mozzarella and Goda Cheese. Gouda is such a great tasting Cheese and is a perfect melting Cheese. Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.

 

Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious every time! Everyone really loves this. The flavor as always is excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect, plus plenty leftovers to freeze for later. I also baked a loaf of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf for Mom and Dad and I had Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate Pudding.

 

 

 

 

 

Progresso Kitchen Favorites Classic LasagnaLasagna 001

 

Directions
Ready to bake in about 20 minutes. You Will Need: 1 lb lean ground beef; 1 cup water; 2/3 cup milk; 1 bag (8 oz) shredded mozzarella  (2 cups); nonstick cooking spray and foil.

 
Sauce:Heat oven to 425 degrees F. Brown beef in 10-inch skillet, breaking up beef into small pieces; drain. Stir Tomato Herb Sauce and water into beef; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally. Meanwhile, mix Ricotta Sauce Mix and milk in liquid measuring cup or small bowl, using whisk or fork.

 

Layer: Spray 8-inch square glass baking dish with cooking spray. Layer lasagna: Spread about 2/3 cup beef sauce in dish. Layer with 2 uncooked Pasta sheets (side by side), 2/3 cup beef sauce (cover Pasta with sauce), 1/4 cup ricotta sauce and 1/2 cup mozzarella. Repeat layers twice, starting with Pasta. Add remaining Pasta, beef sauce and mozzarella. Sprinkle with Parmesan Cheese. Kitchen Tip: Substitute 1/4 cup dry red wine for 1/4 cup of the water.

 

Bake: Cover and bake for 30 minutes, uncover and bake for another 10 minutes.

 

 

Product Details
Add beef & cheese! Quality Foods. Quality ingredients included. Lasagna pasta; tomato herb sauce; ricotta sauce mix; grated parmesan cheese. Exchanges: 2 starch, 3-1/2 medium fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6

Nutrient Qty %DV

Calories 390 – Prepared
Calories from Fat 10
Total Fat 1 g 2%
Cholesterol -5 mg 1%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 4 g
Vitamin A 6%
Vitamin C 20%
Calcium 6%
Iron 4%

 

 

http://progresso.com/

Kitchen Hint of the Day!

August 3, 2013 at 9:13 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Buying meat when it’s on sale and keeping it in your freezer is a great way to save on groceries. Unfortunately, you can’t keep in there forever! Here is a helpful guide to how long different kinds (and cuts) of raw meat will keep at 0 degrees F, the optional temperature for your freezer.

 

 
* Bacon – 1 month * Beef – 9 months * Chicken (in parts) – 9 months

* Chicken (whole) – 12 months * Cold Cuts – 1 month * Duck – 4-6 months

* Fish (fatty) – 3 months * Fish (lean) – 6 months * Goose – 4-6 months

*Ground Beef – 2-3 months *Ground Pork – 2-3 months *Ham – 3 months

* Pork (chops or ribs) – 6-9 months * Pork Roast – 9 months * Rabbit – 6-9 months

* Sausage – 2 months * Shellfish – 4-6 months * Turkey (in parts) – 6 months

* Turkey (whole) – 12 months * Venison – 6-12 months
*Source – Who Knew *

Leftover Turkey Meatloaf Sandwich, YUM!

June 15, 2013 at 10:52 AM | Posted in Aunt Millie's, ground turkey, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , ,

Last night’s Turkey Meatloaf turned into todays Lunch, Turkey Meatloaf Sandwich! I warmed up the Meatloaf, served it up on a Aunt Turkey Meatloaf Sandwich 005Millie’s Light Whole Grain Bun and topped it with some JB’s Chipotle BBQ Sauce. Heating up a bit with the Chipotle Sauce gave it that much more flavor! Love them leftovers!

Kitchen Hint of the Day!

June 10, 2013 at 7:44 AM | Posted in grilling, Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Grilling Burgers!
While undercooked burgers may pose a risk of E. Coli poisoning, well done burgers may contain a potentially harmful carcinogen called hetrocyclic aromatic amine (HAA). This compound is formed when meat is cooked at too high a temperature. Toavoid HAA, try these tips:

 
* Chose lean cuts of Beef. Sizzling fat creates smoke, which creates HAA.

 

* Place the ground beef in a microwave oven on high power for 1-3 minutes just before you cook it. HAAs form when browning occurs, but precooking meat before it goes on to the grill reduces the amount of time HAAs have to form.

 

* Reduce the amount of meat in your burgers by adding mashed black beans, cottage cheese, or cooked rice and you will have a safer-not to mention delicious- medium-well burger.

 

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

The Sassy barn

Rustic Charm, Perfectly Imperfect Decor

Part Time Vegan- Flexitarian For Life

Your time is now. Eat Better Feel Better.

Fishing Maverick

Gone Fishing

Backyard Blooms & BBQ

Your guide to backyard living and dining

Stuff Rater

Where Stuff Gets Rated

Louisiana Woman Blog

It all started with my Momma's gumbo recipe!

Miranda Intentionally

Mindfully Vegan

Easy Peasy Lemon

Squeezing not necessary

Orangelolls

Cook, Tan, Eat, Repeat.

Peas And Crayons

Veggie-centric recipes and more!

Kenny's Camera, Cooking & Crazy Confessions!

It's photography, recipes and madness. It's laughter, it's lessons, it's life...

Wholesome Joy

Wellness & Health + Whole-Food Recipes + Budget Minded

Hettie's Reflections

On family history, parenting, education, social issues and more

Theheliophile24

Heliophile's diary