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Leftover Chicken and Dumplings and Cornbread!

May 22, 2020 at 6:42 PM | Posted in chicken, leftovers | Leave a comment
Tags: baking, Betty Crocker® Heart Smart® Bisquick, Broth, Butter, Chicken and dumplings, chicken breasts, Cooking, Cornbread, Dinner, Dumplings, Flour, Food, Grilling, Leftovers, Martha White Corn Meal Mix, recipes

Today’s Menu: Leftover Chicken and Dumplings and Cornbread

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Partly sunny and 74 degrees outside today, 80 degree weather and dry on the way! I had to stick close to the phone and house. We are having trouble with our phone and cable TV and I had to wait around for the repairman to call and arrive. It was finally dry enough for them to mow our grass, and it needs it! It’s been so wet out that you couldn’t mow it. Did a few things around the house. For Dinner tonight its Leftover Chicken and Dumplings! No way these leftovers were going to go to waste! Mom makes the best Chicken and Dumplings there is! I have many an old room mate through the years that will back that up. I left the original post from yesterday for recipe and intsruction. Take care all!

My Mom is making her Chicken and Dumplings for Dinner Tonight! She used Bisquick Heart Smart Mix for the Dumplings and Tyson Split Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use. My Grandmother and Mom both have used this same recipe since it came out on the Bisquick boxes.

For the Chicken. She boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.

As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. Plus that incredible and thick broth that’s created while its all cooking is the thing that ties it all together! I can’t have these often, having Diabetes 2, but once in a while is just fine! It’s hard to resist these pillowy Dumplings of goodness!

As the Chicken and Dumplings were cooking I made the Cornbread. I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat everymeal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert/Snack a 100 Calorie Mini Bag of Snyder’s Pretzels and a Sprite Zero to drink.

Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.

* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker

Chicken and Dumplings and Cornbread!

May 21, 2020 at 6:37 PM | Posted in Uncategorized | 2 Comments
Tags: baking, Betty Crocker® Heart Smart® Bisquick, Broth, Butter, Chicken and dumplings, chicken breasts, Cooking, Cornbread, Dinner, Dumplings, Flour, Food, Grilling, Martha White Corn Meal Mix, recipes

Today’s Menu: Chicken and Dumplings and Cornbread

For Breakfast this morning I Scrambled a couple of Eggs, heated up a couple of Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light 100% Whole Grain English Muffin that I topped with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Rain showers on and off and 64 degrees outside. I got out my mask and gloves and headed off to Home Depot. I was going to buy a battery weed trimmer but they were already sold out. I’ll try again some time. Did a few things around the house. Anyway a real Dinner treat tonight! My Mom is making her melt-in-your mouth Chicken and Dumplings and some Cast Iron Skillet Cornbread.

As the Chicken and Dumplings were cooking I made the Cornbread. I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Diabetic Dessert of the Week – Lemon Mini Tarts

April 30, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Butter, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Egg Yolks, Food, Freshly Squeezed Lemon Juice, Frozen Phyllo Shells, Granulated Sugar, Lemon Mini Tarts, Lemon Peel, Mint Leaves, Powdered sugar, Raspberries, recipes

This week’s Diabetic Dessert of the Week is – Lemon Mini Tarts. To make this week’s recipe you’ll be needing Powdered Sugar, Egg Yolks, Butter, Freshly Squeezed Lemon Juice, Lemon Peel, Granulated Sugar, Frozen Phyllo Shells, Mint Leaves, and Raspberries. 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/

Lemon Mini Tarts
Craving something sweet? With fewer than 10 simple ingredients and less than 20 minutes of preparation time, you can have these delicious homemade mini tarts ready for dessert tonight.

Ingredients
1/2 cup powdered sugar
2 egg yolks
3 tablespoons butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon peel
1 tablespoon granulated sugar
24 mini frozen phyllo shells*
Mint leaves (optional)
Raspberries (optional)

Directions
Yield: 12 servings
Serving size: 2 tarts

1 – Heat oven to 350°F. Whisk powdered sugar, egg yolks, butter, lemon juice, lemon peel, and granulated sugar in small bowl until well blended.

2 – Spoon 1 teaspoon filling into each frozen phyllo shell. Bake about 13 to 15 minutes or until centers are set.

3 – Garnish each tart with 1 mint leaf and 1 raspberry, if desired.

*Note. Frozen phyllo shells can be found in the freezer section by the other frozen hors d’oeuvres.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 20 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Sodium: 62 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-mini-tarts/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing

April 29, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: baking, Butter, California Walnuts, Cooking, CooksRecipes, Cornish Hens, Food, Honey, Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing, Leeks, Lemon juice, Lemon Rind, Long Grain Rice, Parsley, recipes, Salt and Pepper, Thyme

Passing along a delicious sounding recipe for Cornish Hens, Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing. To make this Dish you’ll be needing Butter, Leeks, Long Grain Rice, California Walnuts, Parsley, Lemon Rind, Thyme, Salt and Pepper, Cornish Hens, Honey, and Lemon Juice. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing
This recipe is festive enough for company, but simple enough for weekday meals.

Recipe Ingredients:
2 tablespoons butter
1 cup chopped leeks or shallots
2 2/3 cups cooked long-grain parboiled white or brown rice
1 cup chopped toasted California Walnuts
1/4 cup finely chopped fresh parsley
2 tablespoons finely grated lemon rind
4 teaspoons fresh thyme leaves
Salt and ground black pepper, to taste
4 Cornish hens, about 1 1/2 pound each
1/4 cup liquid honey
2 teaspoons lemon juice

Cooking Directions:
1 – In large skillet, heat butter over medium heat. Add leeks; sauté until just tender. Stir in rice, walnuts, parsley, lemon rind and thyme. Season with salt and pepper; set aside.
2 – Rinse Cornish hens and pat dry; season inside and out with salt and pepper. Stuff cavity with rice mixture. Tuck wings underneath and tie legs together. Place with breast side up in large roasting pan.
3 – Bake in 375°F (190°C) for 1 hour or until juices run clear, basting several times with pan drippings.
4 – In small bowl, whisk together honey and lemon juice. Brush Cornish hens with honey glaze during last 15 minutes of cooking; baste several times with glaze and pan drippings. Remove from oven and allow to rest for 5 minutes; remove string.
Makes 4 servings.

Tip: The stuffing can also be enjoyed as a side dish with chicken, pork or fish. Place in casserole dish, adding 2/3 cup chicken broth. Cover and bake in 375°F (190°C) oven for 20 minutes or until heated through.
https://www.cooksrecipes.com/game/honey_lemon-glazed_cornish_hens_with_california_walnut_rice_stuffing_recipe.html

Wild Idea Buffalo Recipe of the Week – EGGS BENEDICT WITH BUFFALO BRESAOLA

April 15, 2020 at 6:00 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: baking, Butter, Cooking, Eggs, EGGS BENEDICT WITH BUFFALO BRESAOLA, English Muffins, Food, Hollandaise sauce, Olive oil, Pepper, recipes, Roasting, Salt, Water, Wild Idea Buffalo Bresaola, Wild Idea Buffalo Recipe of the Week

This week’s Wild Idea Buffalo Recipe of the Week is a EGGS BENEDICT WITH BUFFALO BRESAOLA. I’ve got a good one for your Breakfast or a Brunch, EGGS BENEDICT WITH BUFFALO BRESAOLA. Made using Wild Idea Buffalo Bresaola, English Muffins, Butter, Eggs, Olive Oil, Water, Salt, Pepper, and Hollandaise Sauce. Also included is a recipe for the Hollandaise Sauce. Another winning recipe from Wild Idea Buffalo! You can find this recipe and purchase the Wild Idea Buffalo Bresaola along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

EGGS BENEDICT WITH BUFFALO BRESAOLA
The subtle tang of our cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition!

Ingredients:
1 – 8 ounce pkg. Wild Idea Buffalo Bresaola
2 to 4 – English Muffins, split
butter
4 to 8 – farm fresh or organic eggs
2 – teaspoons olive oil
1 – quart boiling water
salt & pepper
Hollandaise Sauce – recipe below

Preparation:
1) Allow the Buffalo Bresaola to rest at room temperature for an hour or two. This will make separating the slices easier. Separate into 4 to 8 piles of meat.
2) In a medium size non stick pan or on griddle, over low heat, heat the piles of Bresaola. About one minute each side. Remove from heat.
3) Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter.
4) To poach multiple eggs, pre-crack eggs into individual ramekins.
5) Heat a large non-stick pan over medium heat, and add oil spreading it around. Add eggs one at a time quickly, this helps them set individually. *This method is in-between poached and basted eggs, but it works great!
6) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and white in color. Continue if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
7) Place buttered muffins on plates, top with warmed Bresaola, and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Sprinkle with a pinch of cayenne or paprika.

Hollandaise Sauce
*I like my hollandaise a little on the lemony side. If you prefer less, substitute a little water for thinning if needed. If needing to reheat, place sauce in a container and place in a pan of boiling water. Stir to avoid over cooking.

Ingredients:
3 – egg yolks
3 – tablespoons lemon juice
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot

Preparation:
1) Place egg yolks, one tablespoons lemon juice, pepper, and cayenne in a blender and blend until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate. Stop until ready to serve.
3) When ready to serve, flash blend again, adding the last tablespoon of lemon juice. Season to taste.
https://wildideabuffalo.com/blogs/recipes/93318401-eggs-benedict-with-bison-bresaola

Multi Grain and Whole Grain Pancake Recipes

April 14, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: Apples, bacon, baking, Bancakes, Blueberries, Butter, Cooking, EatingWell, Eggs, Flour, Food, Grilling, Multi Grain and Whole Grain Pancake Recipes, Nuts, recipes, Spices, Syrup

From the EatingWell website and Magazine its Multi Grain and Whole Grain Pancake Recipes. Find some Delicious and Healthy Multi Grain and Whole Grain Pancake Recipes. You’ll find recipes like Egg and Bacon Pancake Breakfast Wraps, Apple-Cinnamon Pancakes, and Blueberry Pancakes. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Multi Grain and Whole Grain Pancake Recipes
Find healthy, delicious multi grain and whole grain pancake recipes, from the food and nutrition experts at EatingWell.

Egg and Bacon Pancake Breakfast Wraps
Maple syrup sweetens up this easy grab-and-go breakfast wrap that adults and kids alike will love. The batter for the pancake is spread thin in the pan like a crepe for easy rolling………………..

Apple-Cinnamon Pancakes
This healthy whole-grain apple-cinnamon pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of added sugar. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds………………………..

Blueberry Pancakes
This healthy whole-grain blueberry pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of added sugar. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds………………………………….

* Click the link below to get all the Multi Grain and Whole Grain Pancake Recipes
http://www.eatingwell.com/recipes/20504/mealtimes/breakfast-brunch/pancakes/multi-grain-whole/

Jennie – O Turkey Recipe of the Week – Honey Glazed Turkey

April 10, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
Tags: baking, Butter, Cooking, Food, Honey, Honey Glazed Turkey, Jennie - O Turkey Recipe of the Week, JENNIE-O® Whole Turkey, Parsley, Pepper, recipes, Roasting, Rosemary, Sage Leaves, Salt, Switch, Thyme

This week’s Jennie – O Turkey Recipe of the Week is a Honey Glazed Turkey. Made using the JENNIE-O® Whole Turkey, Honey, Butter, Parsley, Sage Leaves, Rosemary, Thyme, Salt, and Pepper. The perfect Bird for Easter Table! 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/

Honey Glazed Turkey
This easy glazed turkey recipe serves as both a sweet and savory entrée for your Easter dinner.

INGREDIENTS
1 (12 to 18-pound) JENNIE-O® Whole Turkey, neck and giblets removed
1 cup honey
½ cup butter, melted
1 tablespoon minced fresh parsley
2 teaspoons dried sage leaves
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme leaves
1 teaspoon salt
1 teaspoon black pepper

DIRECTIONS
1) Prepare turkey according to package directions.
2) Meanwhile, in small bowl, stir together honey, melted butter, parsley, sage, rosemary, thyme, salt and pepper.
3) After turkey has roasted 2 hours, brush honey glaze mixture over turkey. Continue to brush turkey with honey glaze mixture. Roast until timer pops up and turkey is fully-cooked, 180°F as measued by a meat thermometer inserted into the thickest part of the thigh. Always confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 500
Protein 56g
Sodium 800mg
Saturated Fat 8g
Fat 21g
Carbohydrates 23g
Fiber 0g
Sugars 23g
https://www.jennieo.com/recipes/956-honey-glazed-turkey

Apple Breakfast Cake

April 5, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | 1 Comment
Tags: Apple Breakfast Cake, baking, Butter, Cooking, CooksRecipes, Dark Brown Sugar, dessert, Food, Frozen Escalloped Apples, Ground Cinnamon, Nuts, Old Fashioned Oats, Pecans, recipes, Streusel Topping

I’ve got a delicious Apple Breakfast Cake recipe to pass along to all of you! To make this recipe you’ll be needing a Package of Frozen Escalloped Apples, Old Fashioned Oats, Pecans, Dark Brown Sugar, Butter, and Ground Cinnamon. Also included is a recipe for the Streusel Topping. It’s another recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Apple Breakfast Cake
This cake is perfect for breakfast, as a midday snack, or as an after-dinner dessert. A steaming hot mug of coffee or an icy cold glass of milk will be the perfect accompaniment.

Recipe Ingredients:
For Streusel topping:
3/4 cup quick or old-fashioned oats
3/4 cup chopped pecans or walnuts
1/2 cup packed dark brown sugar
1/2 cup melted butter
1/2 teaspoon ground cinnamon

Cake:
1 (16-ounce) package frozen escalloped apples, defrosted, according to package directions
1 (18.25-ounce) package yellow cake mix
3 large eggs
1 1/3 cups milk
1/2 teaspoon ground cinnamon

Cooking Directions:
1 – For Streusel topping: Combine oats, pecans or walnuts, brown sugar, melted butter and cinnamon in medium bowl; mix well. Set aside.
2 – For Cake: Preheat oven to 350°F (175°C). Grease and flour 13x9x2-inch baking pan.
3 – Beat cake mix, eggs, milk and cinnamon in large mixer bowl until just moistened. Beat for two minutes at medium speed.
4 – Fold apples into batter. Pour half of batter into prepared pan. Sprinkle with half of Streusel Topping; top with remaining batter. Sprinkle with remaining Streusel Topping.
5 – Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Makes 12 servings.
https://www.cooksrecipes.com/cake/apple_breakfast_cake_recipe.html

Jennie – O Turkey Recipe of the Week -Shredded Turkey Sandwich

April 3, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Butter, Cooking, Food, Jennie - O Turkey Recipe of the Week, JENNIE-O® Slow Roasted Dark Turkey, recipes, Reduced-Sodium Chicken Broth, Seasoning Mix, Shredded Turkey Sandwich, Spices, Sugar, Switch, Whole Wheat Buns

This week’s Jennie – O Turkey Recipe of the Week -Shredded Turkey Sandwich. Made using the always Delicious JENNIE-O® Slow Roasted Dark Turkey, Seasoning Mix, Sugar, Spices, Butter, Reduced Sodium Chicken Broth, and Whole Wheat Buns. 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/

Shredded Turkey Sandwich
This recipe just might replace your go-to pulled pork recipe. Slow-simmered turkey breast shredded for sandwiches makes the perfect potluck or party recipe. Great for an easy dinner, too!

INGREDIENTS
SEASONING MIX
2 tablespoons sugar
1 tablespoon paprika
1½ teaspoons onion powder
1½ teaspoons garlic
1 teaspoon thyme leaves
1 teaspoon celery seed
½ teaspoon freshly ground pepper
2 cups shredded JENNIE-O® Slow Roasted Dark Turkey
2 tablespoons butter
¾ cup reduced sodium chicken broth
6 whole wheat buns, split

DIRECTIONS
1) For seasoning mix, combine sugar, paprika, onion powder, garlic, thyme, celery seed and pepper.
2) In skillet over medium heat, combine shredded turkey, seasoning, butter and chicken broth. Simmer 20 minutes or until hot. Add meat mixture to bun bottom and replace bun top.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 250
Protein 15g
Carbohydrates 26g
Fiber 3g
Sugars 7g
Fat 10g
Cholesterol 55mg
Sodium 600mg
Saturated Fat 4g
https://www.jennieo.com/recipes/851-shredded-turkey-sandwich

Slow Roasted Dark Turkey
It doesn’t get more tender than our slow roasted dark turkey. Perfect for comfort foods like a savory stew over mashed potatoes, or exciting finger foods like sliders and tacos. Take home slow roasted dark turkey from the deli section and dinner is served.

ALL NATURAL*
FULLY COOKED
GLUTEN FREE
Find this product in the deli section of your grocery store.

COOKING INSTRUCTIONS

FOODSERVICE COMBINATION OVEN:
Preheat combination oven to 320°F. Remove from package and place turkey skin side up in medium shallow baking pan. Add 1/2 cup water to the pan. Cook until internal temperature reaches 165°F. Verify 165°F. internal temperature as measured by a meat thermometer in the thickest part of the meat. Remove pot roast from oven. Using tongs, separate into two units. Transfer each unit into a rotisserie dome.

FOODSERVICE ROTISSERIE OVEN:
Preheat rotisserie oven to 325°F. Remove from package and place turkey skin side up in medium shallow baking pan. Place in sprayed rotisserie baskets. Cook until internal temperature reaches 165°F. Verify 165°F. internal temperature as measured by a meat thermometer in the thickest part of the meat. Remove pot roast from oven. Using tongs, separate into two units. Transfer each unit into a rotisserie dome.

NUTRITION INFORMATION
Serving Size84 g
Calories 140
Total Fat 9.0 g
Saturated Fat3.0 g
Trans Fat. 0 g
Cholesterol 60 mg
Sodium 420 mg
Total Carbohydrates 2 g
Dietary Fiber 0 g
Sugars 1 g
Added Sugars g %
Protein 13 g %
Vitamin D mcg %
Calcium mg 0%
Iron mg 4%
Potassium mg %
https://www.jennieo.com/products/103-slow-roasted-dark-turkey

Healthy Vegetarian Mushroom Recipes

March 26, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: baking, Butter, Cheese, Cooking, EatingWell, Food, Grilling, Healthy Vegetarian Mushroom Recipes, mushrooms, recipes, Roasting, Shallots, Soup, Spices, Vegetables, Wine

From the EatingWell website and Magazine its Healthy Vegetarian Mushroom Recipes. I love Mushrooms! Find some Delicious and Healthy Vegetarian Mushroom Recipes with recipes including Roasted Mushrooms with Brown Butter and Parmesan, Sautéed Mushrooms with Sherry and Shallots, and Slow-Cooker Mushroom Soup with Sherry. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Vegetarian Mushroom Recipes
Find healthy, delicious vegetarian mushroom recipes, from the food and nutrition experts at EatingWell.

Roasted Mushrooms with Brown Butter and Parmesan
Brown butter lends a toasty note to these savory roasted mushrooms. Enjoy them as a side dish alongside steak or chicken…………………………….

Sautéed Mushrooms with Sherry and Shallots
Sweet sherry and fresh rosemary complement the earthy taste of sautéed mushrooms in this easy side dish. This quick low-carb side is the perfect accompaniment to steak or pork, or try it as a burger topping………………………………………

Slow-Cooker Mushroom Soup with Sherry
Treat dinner guests to this premeal soup loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired……………………………………..

* Click the link be low to getall the Healthy Vegetarian Mushroom Recipes
http://www.eatingwell.com/recipes/20378/lifestyle-diets/vegetarian/vegetables/mushrooms/