Bow Tie Pasta with Turkey Kielbasa

July 30, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for Bow Tie Pasta with Turkey Kielbasa. To make this recipe you’ll be needing All Purpose Flour, Skim Milk, White Wine, Italian Seasoning, JENNIE-O® Fully Cooked Hardwood Smoked Turkey Kielbasa, Frozen Mixed Vegetables, and Bow Tie Pasta. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Bow Tie Pasta with Turkey Kielbasa
A flavorful pasta dish packed with vegetables and swimming in a thick, creamy Italian sauce— this stovetop Bow Tie Pasta with Turkey Kielbasa is so tasty and easy it will quickly become a go-to weeknight meal for your family.
Total Time – 30 Minutes
Serving Size – 4 Servings

Ingredients
¼ – cup plus 1 tablespoon all-purpose flour
2 – cups skim milk
1 – cup white wine
1 – teaspoon Italian seasoning
1 – (14-ounce) package JENNIE-O® Fully Cooked Hardwood Smoked Turkey Kielbasa
1 – (10-ounce) package frozen mixed vegetables, thawed and well drained
6 – ounces bow tie pasta, cooked as specified on package, drained

Directions
1) In medium saucepan, combine flour and milk. Add wine and seasoning; whisk until smooth.

2) Cook over medium heat, 4 to 6 minutes, or until mixture is thick and bubbly, stirring constantly.

3) Cut turkey kielbasa in ½-inch slices.

4) Fold into sauce, kielbasa, vegetables and pasta; reduce heat to medium-low.

5) Cook 8 to 10 minutes or until hot and flavors are blended.

Nutrition
Calories – 390
Protein – 21g
Carbohydrates – 32g
Fiber – 3g
Sugars – 9g
Fat – 14g
Cholesterol – 80mg
Sodium – 930mg
Saturated Fat – 5g
https://www.jennieo.com/recipes/bow-tie-pasta-with-turkey-kielbasa/

Greek Turkey Pasta Salad

December 18, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another Delicious and Healthy Recipe from Jennie – O, Greek Turkey Pasta Salad. To make this Salad you’ll be using JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast, Bow Tie Pasta, Mozzarella Cheese, Cherry Tomatoes, Basil Leaves, and Greek Salad Dressing. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Greek Turkey Pasta Salad
Here’s a pasta salad recipe that combines your love of Mediterranean flavors, slow-cooked turkey and easy-to-follow recipes. This Greek Turkey Pasta Salad is full of fresh veggies and under 500 calories per serving!

Total Time 3 Hours
Serving Size 6 Servings

Ingredients
1 (2 to 2 0.5-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast

4 cups cooked and cooled bow tie pasta

6 ounces fresh mozzarella, cubed

2 cups cherry tomatoes, halved

¼ cup chopped fresh basil leaves

½ cup Greek salad dressing

Directions
1) Preheat oven to 375°F. Remove frozen turkey from white outer package only. Do not remove turkey from cooking bag. Place in a roasting pan with at least 2″ high sides.

2) Cut three ½” slits in top of cooking bag. Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.

3) Roast turkey until a meat thermometer reaches 165°F. Cooking time is approximately 3 hours. During final 1 hour, check internal temperature by inserting thermometer into thickest part of breast. Remove from oven when internal temperature reaches 165°F.

4) Chop turkey. Refrigerate half of turkey for another use. Place remaining half in large bowl.

5) Add pasta, mozzarella, tomatoes, basil and dressing. Toss to combine.

Recipe Nutrition
Calories 350
Protein 22g
Carbohydrates 37g
Fiber 1g
Sugars 3g
Fat 18g
Cholesterol 60mg
Sodium 610mg
Saturated Fat 7g
https://www.jennieo.com/recipes/greek-turkey-pasta-salad/

Diabetic Side Dish of the Week – Chilled Bow Tie Pasta Salad

December 13, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Chilled Bow Tie Pasta Salad. This week’s recipe is made using Sun Dried Tomatoes, Bow Tie Pasta, Mushrooms, Snow Peas, Broccoli Florets, and Feta Cheese. Also included is a recipe for the Dressing. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chilled Bow Tie Pasta Salad
Jam-packed with veggies and perfectly seasoned with a homemade dressing, picnic fare doesn’t get any better than this! Eat as an appetizer or light lunch or, if desired, add grilled chicken strips for a filling main dish.

Ingredients
Preparation time: 50 minutes
Chilling time: 2 hours

1 cup sun-dried tomatoes
1 pound bow tie pasta, cooked
8 ounces fresh mushrooms, sliced
2 cups snow peas
2 cups broccoli florets
1/2 cup crumbled Feta cheese

Dressing:
1/2 cup red wine vinegar
3 tablespoons canola oil
2 teaspoons Dijon mustard
2 green onions, finely sliced
2 teaspoons (or 2 cloves) minced garlic
1 teaspoon dried parsley
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
3/4 teaspoon dill weed
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
Garnish:
1/4 cup shredded fresh Parmesan cheese

Directions
Yield: 16 cups
Serving size: 1 cup

1 – Rehydrate sun-dried tomatoes according to package directions, then chop tomatoes and place them in a large salad bowl. Add cooked pasta and sliced mushrooms; set aside. Fill a large saucepan half full with water and bring to a boil. Add snow peas and broccoli; boil 1 minute. Remove snow peas and broccoli with a slotted spoon and add to the pasta mixture. Sprinkle Feta cheese over pasta mixture; toss well; set aside.

2 – Combine dressing ingredients in a jar, cover tightly, and shake well. Pour over pasta mixture and toss to coat. Chill at least 2 hours to allow flavors to blend. Toss well and garnish with shredded Parmesan cheese.

Note: If desired, add grilled chicken strips for a filling main dish.

Nutrition Information:
Calories: 194 calories, Carbohydrates: 28 g, Protein: 7 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 251 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/chilled-bow-tie-pasta-salad/

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“Meatless Monday” Recipe of the Week – Bow Ties and Broccoli Mushroom Alfredo

February 18, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Bow Ties and Broccoli Mushroom Alfredo. Bow Tie Pasta, Broccoli, Mushrooms, Parmesan Cheese all topped with Alfredo Sauce and baked to perfection! The recipe is from one of my favorite recipe sites, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes that will please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One!

Bow Ties and Broccoli Mushroom Alfredo
Serve this pasta dish with fresh fruit and warm foccacia bread for a delicious meatless meal.

Recipe Ingredients:
2 (10-ounce) containers refrigerated mushroom Alfredo sauce
2 (6-ounce) cups dry bow tie pasta, cooked according to package directions, drained
2 tablespoons vegetable oil
2 cups frozen broccoli florets, defrosted
1 cup sliced fresh mushrooms
2 tablespoons freshly grated Parmesan cheese

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Lightly grease 2-quart baking dish.
2 – Heat oil in medium skillet; add mushrooms. Cook until liquid from mushrooms has evaporated. Combine pasta, sauce, broccoli and mushrooms. Place into prepared baking dish; cover.
3 – Bake for 20 minutes. Uncover; sprinkle with cheese. Bake for an additional 10 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/mless/bow_ties_and_broccoli_mushroom_alfredo_recipe.html

Soup Special of the Day…………….Turkey Minestrone Soup

July 30, 2017 at 6:43 AM | Posted in Jennie-O Turkey Products | 2 Comments
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This week’s Soup Special of the Day is Turkey Minestrone Soup. Made with JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Green Beans, Cabbage, Bow Tie Pasta, Italian Seasoning, and more! Minestrone made healthier! It’s from the Jennie – O website which has a huge selection of Delicious and Healthy Recipes like this week’s Turkey Minestrone Soup. So enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey Minestrone Soup

A good minestrone serves as delicious comfort food on chilly days. This lean Italian recipe combines cabbage and green beans with a rich, savory broth that’ll warm both body and soul.

INGREDIENTS

1 to 1½-pounds JENNIE-O® Extra Lean Oven Roasted Turkey Breast, cut into ½-inch pieces
6 cups water
1 (14½-ounce) can Italian-style stewed tomatoes, undrained
1 onion, sliced
2 tablespoons Italian seasoning
2 tablespoons chicken flavored bouillon granules
2 cups brussel sprouts, halved
1 zucchini, sliced
1 (9-ounce) package frozen green beans
1 (15-ounce) can garbanzo beans, drained
1 cup uncooked bow-tie pasta
Parmesan cheese, if desired

DIRECTIONS

1) In Dutch oven, over medium-high heat, stir together turkey, water, tomatoes, onion, seasoning and bouillon. Bring to boil; reduce heat to low. Cook, partially covered, 35 minutes, stirring occasionally.
2) Stir in brussel sprouts, zucchini, beans. Cook, uncovered, 10 minutes stirring occasionally until pasta is tender. Garnish with cheese, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories400
Protein31g
Carbohydrates60g
Fiber15g
Sugars15g
Fat5g
Cholesterol35mg
Sodium820mg
Saturated Fat0.5g
https://www.jennieo.com/recipes/65-turkey-minestrone-soup

 

Extra Lean Oven Roasted Turkey Breast

A flavorful, fully-cooked turkey breast ready to cut and serve, hot or cold.
* 99% FAT FREE
* GLUTEN FREE
* GREAT FOR SALADS, SANDWICHES AND MORE

NUTRITION INFORMATION
Serving Size56 g
Calories50
Calories From Fat5
Total Fat.5 g
Saturated Fat.0 g
Trans Fat.0 g
Cholesterol25 mg
Sodium480 mg
Total Carbohydrates0 g
Dietary Fiber0 g
Sugars0 g
Protein11 g

INGREDIENTS

TURKEY BREAST, TURKEY BROTH, CONTAINS 2% OR LESS SALT, SUGAR, CARRAGEENAN, SODIUM PHOSPHATE.
https://www.jennieo.com/products/92-extra-lean-oven-roasted-turkey-breast

Soup Special of the Day………..Bow Tie Sausage Soup

March 5, 2017 at 6:41 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Bow Tie Sausage Soup. Italian Pork Sausage and Bow Tie Pasta combine to makes this week’s Soup Special. It’s from the CooksRecipes website. Visit the Cooks site for a fantastic supply of recipe ideas. Enjoy! http://www.cooksrecipes.com/index.html

 

 

Bow Tie Sausage Soup

This delicious and easy-to-prepare soup is just as good the next day as leftovers.

Recipe Ingredients:

1 pound Italian pork sausageCooksrecipes 2
1 medium onion, chopped
1 clove garlic, minced
6 cups chicken broth
2 1/2 to 3 cups bow tie pasta
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed

 

Cooking Directions:

1 – Combine sausage, onion and garlic in a heavy, large covered pot; cook until sausage is brown, breaking up sausage with wooden spoon. Drain off fat.
2 – Stir in chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until pasta is tender, stirring occasionally.
Makes 6 servings.
http://www.cooksrecipes.com/soup/bow_tie_sausage_soup_recipe.html

Leftovers: Skillet Chicken Lasagna

October 10, 2015 at 4:49 PM | Posted in chicken, pasta | Leave a comment
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Today’s Menu: Leftovers: Skillet Chicken Lasagna

 

Skillet Chicken Lasagna and Baked French Bread 010
Another beautiful Fall day out! Only a high in the low 60’s but plenty of sunshine. Glad Dad is back home, he’s had a few problems but nothing major. Did a couple of loads of laundry for Mom and then I hit the easy chair with remote in hand for an afternoon of College Football! For dinner tonight it’s Leftovers. I heated up last night’s Skillet Chicken Lasagna.

 

 

 

Last night I prepared a new recipe, courtesy of Ree Drummond, Skillet Chicken Lasagna. And it turned out to be one incredibly delicious dish! Well last night’s dinner turns into tonight’s Leftover Meal. Chicken and Bow Tie Pasta are great together anytime, but made even better with Marinara Sauce, Onions, Garlic, Seasoning, Ricotta, Mozzarella, and Parmesan Cheese. All this turns into one Comfort Food Special! So there was no way I was going to let these Leftovers go to waste. I took the leftovers and emptied them into a small sauce pan and heated them up on low until heated throughout. The outcome; the Leftovers are just as good the original meal from last night! If you’re looking for a new favorite meal for the family, look no further. I’ve left last night’s post below that contains the prep of the meal and the original recipe and link.

 
I saw this recipe on the latest episode of Pioneer Woman and couldn’t wait to give it a try! Pasta, Chicken, and Skillet Chicken Lasagna and Baked French Bread 001Cheese, what’s not to like? To make the dish I’ll need the following; 12 ounces Bow Tie Pasta, 2 tablespoons Extra Virgin Olive Oil, 2 boneless and skinless Simple Truth Chicken Breasts (sliced or diced), 1 tablespoon McCormick Grinder Italian Seasoning, McCormick Grinder Sea Salt, 1 medium Red Onion (diced), 2 Cloves Garlic (minced), 1 cup Swanson Low-Sodium Chicken Broth, 1 jar marinara Sauce (14 to 16 ounces), 1/2 teaspoon Red Pepper Flakes, 1 cup Sargento Reduced Fat Shredded Mozzarella Cheese (plus more if needed), 1/2 cup Low Fat Ricotta Cheese (plus more if needed), fresh chopped Basil or Cilantro, and 1/4 cup Kraft Reduced Fat Grated Parmesan (plus more if needed and for serving). I used some reduced fat ingredients to cut the fat, carb and calorie count. The original recipe along with the web link is at the bottom of the post.

 

Skillet Chicken Lasagna and Baked French Bread 002
To prepare the dish I started by cooking the pasta according to the package instructions; drained and set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some sea salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

 
Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Shaved Parmesan Cheese and fresh chopped Basil on top.

 

Skillet Chicken Lasagna and Baked French Bread 005
And what a dish! Everything just comes together to make one Italian Comfort Food Dish. The Mozzarella, Ricotta, and Parmesan Cheese gives the dish such a creaminess and rich flavor. We have another “Keeper Recipe”, courtesy of Ree Drummond (Pioneer Woman).

 

 

 

 

Skillet Chicken Lasagna
Recipe courtesy of Ree Drummond

Ingredients

12 ounces bow tie pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or diced
1 tablespoon Italian seasoning or herbes de Provence
Salt
1 medium onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces)
1 teaspoon red pepper flakes
1 cup grated mozzarella cheese, plus more if needed
1/2 cup whole milk ricotta cheese, plus more if needed
1/4 cup grated Parmesan, plus more if needed and for serving

 

Directions

12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving

Cook the pasta according to the package instructions; drain and set aside.

Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.

Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

Recipe courtesy of Ree Drummond

http://www.foodnetwork.com/recipes/ree-drummond/skillet-chicken-lasagna.html

Skillet Chicken Lasagna and Baked French Bread

October 9, 2015 at 4:58 PM | Posted in chicken, pasta | 3 Comments
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Today’s Menu: Skillet Chicken Lasagna and Baked French Bread

 

Skillet Chicken Lasagna and Baked French Bread 010
Well Dad is finally back home! He’s been in the hospital and rehab for about 3 weeks. He is very happy to be back home! Now to keep him healthy. I had the house all cleaned before Mom brought him home. After cleaning I went to Kroger for Mom for a few items and stopped at the bank before returning. A little cooler out today with a passing shower or two. For dinner tonight a new recipe, Skillet Chicken Lasagna.

 

 

Skillet Chicken Lasagna and Baked French Bread 001
I saw this recipe on the latest episode of Pioneer Woman and couldn’t wait to give it a try! Pasta, Chicken, and Cheese, what’s not to like? To make the dish I’ll need the following; 12 ounces Bow Tie Pasta, 2 tablespoons Extra Virgin Olive Oil, 2 boneless and skinless Simple Truth Chicken Breasts (sliced or diced), 1 tablespoon McCormick Grinder Italian Seasoning, McCormick Grinder Sea Salt, 1 medium Red Onion (diced), 2 Cloves Garlic (minced), 1 cup Swanson Low-Sodium Chicken Broth, 1 jar marinara Sauce (14 to 16 ounces), 1/2 teaspoon Red Pepper Flakes, 1 cup Sargento Reduced Fat Shredded Mozzarella Cheese (plus more if needed), 1/2 cup Low Fat Ricotta Cheese (plus more if needed), fresh chopped Basil or Cilantro, and 1/4 cup Kraft Reduced Fat Grated Parmesan (plus more if needed and for serving). I used some reduced fat ingredients to cut the fat, carb and calorie count. The original recipe along with the web link is at the bottom of the post.

 

 

Skillet Chicken Lasagna and Baked French Bread 002
To prepare the dish I started by cooking the pasta according to the package instructions; drained and set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some sea salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

 

 
Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Shaved Parmesan Cheese and fresh chopped Basil on top.

 

 

Skillet Chicken Lasagna and Baked French Bread 005
And what a dish! Everything just comes together to make one Italian Comfort Food Dish. The Mozzarella, Ricotta, and Parmesan Cheese gives the dish such a creaminess and rich flavor. We have another “Keeper Recipe”, courtesy of Ree Drummond (Pioneer Woman). I also baked a loaf Pillsbury Rustic French Bread. For dessert later a 100 Calorie Mini Bag of Jolly Time pop Corn.

 

 

 

 

Skillet Chicken Lasagna
Recipe courtesy of Ree Drummond

Ingredients

12 ounces bow tie pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or dicedfood
1 tablespoon Italian seasoning or herbes de Provence
Salt
1 medium onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces)
1 teaspoon red pepper flakes
1 cup grated mozzarella cheese, plus more if needed
1/2 cup whole milk ricotta cheese, plus more if needed
1/4 cup grated Parmesan, plus more if needed and for serving

Directions

12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving

Cook the pasta according to the package instructions; drain and set aside.

Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.

Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

Recipe courtesy of Ree Drummond

http://www.foodnetwork.com/recipes/ree-drummond/skillet-chicken-lasagna.html

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