Jennie – O Turkey Recipe of the Week – Turkey Sausage and Sassy Scrambled Eggs

March 5, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 3 Comments
Tags: , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Turkey Sausage and Sassy Scrambled Eggs. Made using one of my favorites the JENNIE-O® Lean Turkey Breakfast Sausage Links. These links are so good and always taste so fresh! You’ll also be needing; Butter, Egg Substitute, Bell Peppers, Green Onions, Hot Pepper Sauce, and Shredded Cheddar Cheese. No one will skip Breakfast with this recipe! 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/

Turkey Sausage and Sassy Scrambled Eggs
Spice up your breakfast or brunch with this carb-conscious Mexican recipe. Fluffy scrambled eggs mixed with fresh green onion and bell peppers pairs perfectly with savory lean turkey sausage.
Total Time 30 Minutes
Serving Size 5 Servings

INGREDIENTS
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
2 tablespoons butter
2½ cups egg substitute or 10 eggs
½ cup diced red bell pepper
½ cup diced green onions
¾ teaspoon hot pepper sauce
½ cup shredded Cheddar cheese

DIRECTIONS
1) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

2) Place links on hot skillet. Turn occasionally and cook approximately 12 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer in the middle and ends of links.

3) Meanwhile, in large skillet over medium-high heat melt butter. In medium bowl, beat together eggs, bell pepper, green onions and hot pepper sauce. Pour into skillet. Cook 3 minutes or until eggs are set; stirring occasionally.

4) Sprinkle with cheese and stir to combine. Serve with sausages.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 17g
Carbohydrates 2g
Fiber 1g
Sugars 1g
Fat 14g
Cholesterol 75mg
Sodium 590mg
Saturated Fat 7g
https://www.jennieo.com/recipes/turkey-sausage-sassy-scrambled-eggs/

Jennie – O Turkey Recipe of the Week – Breakfast Turkey Tacos

February 12, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is Breakfast Turkey Tacos. Here’s a recipe that will make you want to get up early for! Made using one of my Sausage Links, the JENNIE-O® Lean Turkey Breakfast Sausage Links. These are so good, they cook up perfect and taste so fresh! Along with the Sausage Links you’ll be using; Eggs or Egg Substitute, Cheddar Cheese, and Salsa all in a Taco. 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/

Breakfast Turkey Tacos
Turkey sausage, shredded Cheddar cheese and fluffy scrambled eggs wrapped in a tortilla and covered in salsa. This kid-friendly breakfast recipe is ready in under 15 minutes!
Total Time 15 Minutes
Serving Size 4 Servings

INGREDIENTS
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
1 (16-ounce) carton egg substitute or 8 eggs
¾ cup shredded Cheddar cheese, divided
4 taco size tortillas, warmed
2 teaspoons chopped fresh chives
salsa, if desired

DIRECTIONS
1) Cook sausages as specified on package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice and keep warm.
2) Prepare eggs according to package directions. Stir in ½ cup cheese.
3) Spoon egg and sausage onto tortillas. Sprinkle with remaining cheese. Top with chives. Serve with salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 340
Protein 32g
Carbohydrates 18g
Fiber 1g
Sugars 0g
Fat 16g
Cholesterol 85mg
Sodium 890mg
Saturated Fat 7g
https://www.jennieo.com/recipes/breakfast-turkey-tacos/

Mouth-Watering Turkey Patty Melts

January 15, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

I also have a recipe for a Mouth-Watering Turkey Patty Melts. Made using JENNIE-O® Lean Turkey Burger Patties along with Onion, Cheddar Cheese, and served on Rye or Pumpernickel Bread. 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/

Mouth-Watering Turkey Patty Melts
The name says it all! Caramelized onions, melted cheese and lean turkey patties served on rye. At under 500 calories per serving, this is a lean burger favorite that the whole family will love.
Total Time – 1 Hour
Serving Size – 4 Servings

INGREDIENTS
1½ tablespoons butter, divided
1 cup chopped onion
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
8 slices American or Cheddar cheese
8 slices rye or pumpernickel bread

DIRECTIONS
1) In skillet, melt 1 tablespoon butter over medium heat. Add onion and cook 5 to 10 minutes or until tender and golden brown, stirring occasionally.

2) Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons of oil. Preheat skillet over medium heat. Place burger patties in hot skillet. Cook approximately 15 to 17 minutes turning occasionally (2-3 times). Always cook to well-done, 165°F. as measured by a meat thermometer.

3) Place 1 cheese slice over each slice of bread. Add patties and top with onions. Close sandwiches with remaining bread, cheese side down. In skillet, melt 1 tablespoon butter.

4) Cook sandwiches 3 minutes per side or until browned and cheese is melted.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 39g
Carbohydrates 21g
Fiber 5g
Sugars 3g
Fat 17g
Cholesterol 100mg
Sodium 640mg
Saturated Fat 7g
https://www.jennieo.com/recipes/mouth-watering-turkey-patty-melts/

Appetizer of the Week – Grilled Cheese Marinara

January 2, 2021 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Appetizer of the Week – Grilled Cheese Marinara. To make this week’s recipe you’ll be needing Cheddar Cheese, Crushed Cracker Crumbs, Dried Italian Seasoning, Ground Pepper, Large Eggs, and Marinara Sauce. Say Cheese! 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 your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Grilled Cheese Marinara
Who can resist the taste and texture of warm, flavorful cheese cloaked in a crispy coating paired with a simple tomato and basil marinara sauce?

Recipe Ingredients:
8 ounces mozzarella, Monterey Jack, or cheddar cheese
2 cups crushed cracker crumbs (plain or flavored as desired)
1 tablespoon dried Italian seasoning
1/4 teaspoon freshly ground pepper
2 large eggs
Homemade or commercial marinara sauce

Cooking Directions:
1 – Cut cheese lengthwise into 1/3 to 1/2-inch-thick slices.
2 – Combine cracker crumbs, Italian seasoning, and pepper in a shallow dish.
3 – Working with one piece of cheese at a time, dip cheese slices in beaten egg, coating completely. Coat with crumb mixture; place on a baking sheet lined with waxed paper.
4 – To grill, prepare grill for medium-high heat. Place a piece of heavy-duty aluminum foil on the grill rack. Place coated cheese strips on foil-lined grill; cover and grill 2 to 3 minutes on each side or until cheese melts.
5 – To pan-fry, brush the bottom of a heavy skillet with olive oil; place over medium-high heat until hot. Reduce heat to medium; add cheese slices.
6 – Cook 2 to 3 minutes on each side or until cheese melts. Using a spatula, transfer to serving plates; serve with marinara sauce.

Makes 8 to 10 appetizer servings.
https://www.cooksrecipes.com/appetizer/grilled_cheese_marinara_recipe.html

One of America’s Favorites – American Cheese

December 21, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , ,

Modern American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses. It is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low

An individually wrapped slice of American cheese, also known as a ‘single’.

melting point. It can be yellow or white in color; yellow American cheese is seasoned and colored with annatto. It originated in the 1910s.

 

British colonists made cheddar cheese soon after their arrival in North America. By 1790, American-made cheddars were being exported back to England. According to Robert Carlton Brown, author of The Complete Book of Cheese, “The English called our imitation Yankee, or American, Cheddar, while here at home it was popularly known as yellow or store cheese”.

The Oxford English Dictionary lists the first known usage of “American cheese” as occurring in the Frankfort, Kentucky, newspaper The Guardian of Freedom in 1804. The next usage given is in 1860 by Charles Dickens in his series The Uncommercial Traveler.

After patenting a new method for manufacturing processed cheese in 1916, James L. Kraft began marketing it in the late 1910s, and the term “American cheese” rapidly began to refer to the processed variety instead of the traditional but more expensive cheddars also made and sold in the U.S.

 

Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a “melted homogeneous” mixture. To pasteurize it, the cheese mixture must be heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds. Composition requirements of processed American cheese control the percentage of milkfat, moisture, salt and pH value in the final product, along with specifications for flavor, body and texture, color, and meltability.

The cheeseburger is a popular food in North America and elsewhere (shown topped with American cheese).

Processed American cheese is packaged in individually wrapped slices, as unwrapped slices sold in stacks, or in unsliced blocks. Individually wrapped slices are formed from processed cheese which solidifies only between the wrapping medium; these slices, sold as “singles”, are typically the least like traditional cheese. Blocks of American cheese are more similar to traditional cheese, and are sliced to order at deli counters.

 

Americans purchased about $2.77 billion worth of American cheese in 2018, but the popularity was falling, and, according to Bloomberg News, sales were projected to drop 1.6% in 2018. The average price for a pound of American was below $4 for the first time since 2011.

 

 

Kitchen Hint of the Day!

November 28, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , , ,

Making a Quesadilla………………..

Cheddar, Monterey Jack, goat cheese, or Oaxaca cheese are all good options—choose one, or combine two for a creamy, melty mashup. Grate your cheese if it needs to be grated, crumble if not. In a pinch, you can certainly use pre-sliced cheese. You could stop here and make a cheese-only quesadilla. Other Ingredients often include a variety of vegetables like onions, tomatoes, peppers, mushrooms and some type of protein such as diced chicken or steak.

Chile Rellenos Casserole

November 13, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

Here’s a recipe for a Chile Rellenos Casserole. The Dish is made using JENNIE-O® Lean Hot Italian Turkey Sausage, Cheddar Cheese, Diced Tomatoes, and Green Chilies, Egg Substitute, Milk, Sour Cream, Spices, and Herbs. There’s 230 calories and 18 net carbs per serving. 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/

Chile Rellenos Casserole
This casserole is great because it’s prepped in 20 minutes, and extremely delicious. Try this Chile Rellenos Casserole recipe for dinner tonight!

INGREDIENTS

6 Anaheim green chilies
6 ounces JENNIE-O® Lean Hot Italian Turkey Sausage
1 cup shredded sharp Cheddar cheese
2 eggs or ½ cup egg substitute
¾ cup milk
⅔ cup flour
½ teaspoon salt
1 (10-ounce) can diced tomatoes and green chilies
2 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
½ teaspoon dried oregano leaves
¼ teaspoon coarsely ground pepper
chopped fresh cilantro
sour cream

DIRECTIONS

1) Heat oven to 400°F.

2) Line baking sheet with foil.

3) Place chilies on baking sheet.

4) Broil 6 inches from heat source 10 minutes or until chilies are blackened and blistered, turning frequently.

5) Place blackened chilies in bowl and seal with plastic wrap. Let stand 15 minutes. Remove outer skin.

6) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

7) Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Cut into bite size pieces.

8) Cut slit in each chili lengthwise down one side.

9) Fill each chili with sausage and cheese.

10) Place cut-side-down in greased 8x8x2-inch baking dish.

11) In large bowl, beat together eggs, milk, flour and salt. Pour egg mixture over chilies. Bake 25 to 30 minutes or until golden brown.

12) In small saucepan, combine diced tomatoes and green chilies, cilantro, garlic, oregano and pepper. Bring to a boil. Cook 5 minutes, stirring occasionally. Spoon sauce over chilies.

13) Serve with chopped fresh cilantro and sour cream.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 230
Protein 15g
Carbohydrates 20g
Fiber 2g
Sugars 6g
Fat 10g
Cholesterol 40mg
Sodium 610mg
Saturated Fat 5g
https://www.jennieo.com/recipes/chile-rellenos-casserole/

Jennie – O Turkey Recipe of the Week – Homestyle Turkey Shepherd’s Pie

October 30, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is a recipe for Homestyle Turkey Shepherd’s Pie. This week’s recipe is made using Jennie – 0 Extra Lean Ground Turkey Breast, Garlic, Basil, Thyme, Ground Pepper, Jar of Fat Free Turkey Gravy, Frozen Corn Kernels, Frozen Peas, Mashed Potatoes, and Shredded Low Fat Cheddar Cheese. 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/

Homestyle Turkey Shepherd’s Pie
The aroma of this lean Shepherd’s Pie is enough to lead the whole family to the table. Make dinner in under 30 minutes and under 300 calories with savory ground turkey, mashed potatoes and cheese.
Total Time – 30 Minutes
Serving Size – 6 Servings

INGREDIENTS
2 teaspoons minced garlic
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ teaspoon dried basil
½ teaspoon thyme
½ teaspoon freshly ground pepper
1 (12-ounce) jar fat-free turkey gravy
½ cup frozen corn kernels
½ cup frozen tiny peas
2½ cups prepared mashed potatoes
½ cup shredded low-fat Cheddar cheese

DIRECTIONS
1) Spray 10-inch oven-proof skillet with cooking spray. Place over medium-high heat; add garlic and turkey.

2) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

3) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

4) Add basil, thyme, pepper, gravy, corn and peas; simmer uncovered 5 minutes or until mixture is hot.

5) Spoon mashed potatoes over turkey mixture.

6) Sprinkle with cheese. Broil 4 to 5-inches from heat source 2 to 3 minutes or until mixture is bubbly and cheese is melted.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 24g
Carbohydrates 29g
Fiber 3g
Sugars 2g
Fat 2.5g
Cholesterol 45mg
Sodium 750mg
Saturated Fat 1g
https://www.jennieo.com/recipes/homestyle-turkey-shepherds-pie/

One of America’s Favorites – Macaroni and Cheese

October 5, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , ,

Macaroni and cheese

Macaroni and cheese—also called mac ‘n’ cheese in the US, macaroni cheese in the United Kingdom—is a dish of cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as breadcrumbs, meat and vegetables.

Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. The cheese is often first incorporated into a Béchamel sauce to create a Mornay sauce, which is then added to the pasta. In the United States, it is considered a comfort food.

US History of Mac and Cheese
The US president Thomas Jefferson and James Hemings, his chef and slave, encountered macaroni in Paris and brought the recipe back to Monticello. Jefferson drew a sketch of the pasta and wrote detailed notes on the extrusion process. In 1793, he commissioned the US ambassador to France William Short to purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both macaroni and Parmesan cheese for his use at Monticello. In 1802, Jefferson served “a pie called macaroni” at a state dinner. The menu of the dinner was reported by Reverend Manasseh Cutler, who apparently was not fond of the cheesy macaroni casserole. Nevertheless, since that time, baked macaroni and cheese has remained popular in the United States.

Baked macaroni and cheese

A recipe called “macaroni and cheese” appeared in the 1824 cookbook The Virginia Housewife written by Mary Randolph. Randolph’s recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess. Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey’s Lady’s Book. By the mid-1880s, cookbooks as far west as Kansas and Festus, Missouri, included recipes for macaroni and cheese casseroles. Factory production of the main ingredients made the dish affordable, and recipes made it accessible, but not notably popular. As it became accessible to a broader section of society, macaroni and cheese lost its upper class appeal.

Pasta other than macaroni are often used: almost any short-cut extruded pasta and many of the decorative cut pasta will do, particularly those with folds and pockets to hold the cheese. The dish may still be referred to as “macaroni and cheese” when made with a different pasta; while “shells and cheese” is sometimes used when it is made with Conchiglie.

While Cheddar cheese is most commonly used for macaroni and cheese, other cheeses may also be used — usually sharp in flavor — and two or more cheeses can be combined. Popular recipes include using Gruyere, Gouda, Havarti, and Parmesan cheese.

Macaroni and cheese can be made by simply layering slices of cheese and pasta (often with butter and/or evaporated milk) then baking in a casserole, rather than preparing as a cheese sauce. Also, some like to include a crunchy topping to their baked macaroni and cheese by topping it off with bread crumbs or crushed crackers, which also keeps the noodles on top from drying out when baking.

One novelty presentation is deep-fried macaroni and cheese found at fairs and food carts. In Scotland, macaroni and cheese can often be found incorporated into a pastry shell, known as a

Macaroni and cheese pizza

macaroni pie. Macaroni and cheese pizza can be found in some American restaurants, such as Cicis.

A similar traditional dish in Switzerland is called Älplermagronen (Alpine herder’s macaroni), which is also available in boxed versions. Älplermagronen are made of macaroni, cream, cheese, roasted onions, and in some recipes, potatoes. In the Canton of Uri, the potatoes are traditionally omitted, and in some regions, bacon or ham is added. The cheese is often Emmental cheese or Appenzeller cheese. It is usually accompanied by apple sauce.

Extra ingredients sometimes incorporated include bacon, jalapeños, tomatoes, onions, leeks, dried herbs, Tabasco sauce, sautéed mushrooms, ham, ground beef, sliced hot dogs, Spam, lobster, canned tuna or salmon, peas and broccoli.

Packaged macaroni and cheese is available in frozen form or as boxed ingredients for simplified preparation. Boston Market, Michelina’s, Kraft, and Stouffer’s are some of the more recognizable brands of prepared and frozen macaroni and cheese available in the United States. “Macaroni and cheese loaf”, a deli meat which contains both macaroni and processed cheese bits, can be found in some stores.

A variety of packaged mixes which are prepared in a sauce pan on the stove or in a microwave oven are available. They are usually modeled on Kraft Macaroni & Cheese (known as Kraft Dinner in Canada), which was introduced in 1937 with the slogan “make a meal for four in nine minutes.” It was an immediate success in the US and Canada amidst the economic hardships of the Depression. During the Second World War, rationing led to increased popularity for the product which could be obtained two boxes for one food rationing stamp. The 1953 Better Homes and Gardens Cookbook includes a recipe using Velveeta, which had been reformulated in that year. The boxed Kraft product is popular in Canada, where it is the most-purchased grocery item in the country.

Boxed mixes consist of uncooked pasta and either a liquid cheese sauce (often labeled “deluxe”) or powdered ingredients to prepare it. The powdered cheese sauce is mixed with either milk or

A plate of pre-packaged Kraft macaroni and cheese, served with tomato and sausage

water, and margarine, butter, or olive oil and added to the cooked pasta. Some mixes prepared in a microwave cook the pasta in the sauce.

Another popular variant is jarred macaroni cheese sauce, which is especially popular in the UK and US, available under the Dolmio and Ragú brands, among others. The pasta is purchased and prepared separately, then mixed with the heated cheese sauce.

Powdered cheese sauce, very similar to what is found inside a box of macaroni and cheese mix, is also sold without the pasta. This product is produced by several companies, most notably Bisto, Cabot, Annie’s and Kraft.

A number of different products on the market use this basic formulation with minor variations in ingredients.

Although high in carbohydrates, calories, fat, and salt, macaroni and cheese is a source of protein and certain variations of the dish can decrease the negative health aspects.

 

 

Loaded Potato Hearty Soup

October 2, 2020 at 6:53 PM | Posted in Idahoan Potato Products | 1 Comment
Tags: , , , , , , , ,

Today’s Menu: Loaded Potato Hearty Soup

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 60 degrees and partly cloudy out there today. 68 degrees and partly cloudy out today. After my Tea I went to Kroger and then over to Meijer. Stopped and got the car washed and got gas on the way home. Back home it was raking leaves time again. So many leaves out there and we are not even in prime time leaf falling yet! For Dinner tonight I prepared Loaded Potato Hearty Soup.

 

I wanted something light for Dinner so Soup seemed perfect! I’m trying the Idahoan Loaded Potato Hearty Soup. It comes in a packet and easy to prepare. I’ll be preparing the Soup on the stovetop. Start by heating 4 cups of water to a boil in a 2 quart pot. Whisk in the contents of one pouch of soup all at once. Reduce heat and simmer uncovered for 5 min, stirring occasionally. Remove the pot from heat and let stand 5 min to cool slightly before serving.

 

Really a very good Potato Soup! I topped it off with Sargento Off the Block 4 State Cheddar Cheese. Plenty of Potatoes and the Soup had excellent Seasoning. I’ll be adding this to the Pantry! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

 

IDAHOAN LOADED POTATO HEARTY SOUP
As a 2017 BrandSpark Best New Product Awards winner, Idahoan Loaded Potato Hearty Soup gives you restaurant quality soup—flavorful, hearty, slow-cooked taste—in minutes. You don’t have to go out for restaurant-quality potato soup anymore—Idahoan is bringing it straight to your table! Filled with real, red potatoes and red potato skins, this hearty soup delivers exceptional taste and texture with every spoonful!

Prep Instructions
Stove Top Preparation

1 – On the stovetop, heat 4 cups of water to a boil in a 2 quart pot.
2 – Whisk in the contents of one pouch of soup all at once. Reduce heat and simmer uncovered for 5 min, stirring occasionally.
3 – Remove from heat and let stand 5 min to cool slightly before serving.
https://idahoan.com/products/loaded-potato-hearty-soup/

 

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Katie Drane Blog

Homestyle Recipes

Midwest mattie

just living my best life in the midwest.

Justine Snacks

eat what you want

Bake on Through to the Other Side

Chronicling my attempt to bake and cook through my extensive recipe collection.

Beki's list of lists

an oversharer, problem solver making lists about anything and everything!

THINKING A BAO FOOD

EASY + HEALTHY(ISH) + DELICIOUS + FOOD RECIPES

Non-Harm City

Elevated eating

Little Girl, Big Eats

I may seem small, but my appetite is huge!

At Home with Pearl

Sharing my passion at home - cooking, baking, home style, and more.

A Likes Applesauce:

Easy and delicious recipes.. for those of us that don’t particularly like cooking

Little Miss Made from Scratch

My Favorite Recipes!

A Year of Potatoes

Explorations in Potatoes

marycapelle.wordpress.com/

Naturopathe - Créatrice de recettes Healthy

Mel's Healthful Eats

Recipes & Wellness