It’s Pizza Tonight from Domino’s

November 16, 2019 at 6:49 PM | Posted in pizza | Leave a comment
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Today’s Menu: Kitchen Closed – It’s Pizza Tonight from Domino’s

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 41 degrees and sunny out today. Well most of our snow is gone except for a few spots. Cleaned the house today and that was about it as my sinuses are going crazy today. Settled back and watched College Football for the afternoon. Mom wanted Pizza tonight so, Pizza it is!

 

 

 

 

 

 

I ordered Mom’s favorite, Domino’s Hand Tossed Pizza Large with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, and Black Olives, Green Olives. First Pizza in a while, and it was over due! As always the Pizza arrived on time, hot and delicious! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink. The Kitchen reopens tomorrow! Take care all.

 

 

 

 

 

 

 

 


Domino’s Medium (12″) Hand Tossed Pizza
Whole: Cheese, Pepperoni, Italian Sausage, Green Olives, Black Olives, Mushrooms, Robust Inspired Tomato Sauce.
https://www.dominos.com/en/index.jsp

It’s all about the Chili in Cincinnati………..

November 11, 2019 at 3:20 PM | Posted in chili | Leave a comment
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Very good article in the Sunday Edition of the Cincinnati Enquirer, click the link at the bottom of the post to read the entire article. It’s Chili Time!

 

It came in at No. 52 on Deadspin’s ranked list of foods by state. (51 was being hit by a car.) The New York Times was horrified by it. A lot of people who aren’t from Cincinnati –food bloggers, commentators, Yelpers from out of town – don’t like Cincinnati chili. Some of them can be condescending, dismissive and downright mean.

And we don’t care! Although Cincinnati basks in positive attention like being seventh best place for recent college grads, we don’t give a single coney with mustard what they say about our chili. That brick-colored splash that won’t come out of your blouse? That’s a badge of honor. It declares membership in an exclusive club.

Exclusive because Cincinnati is not blind to the weirdness of our chili. It’s not obvious like Buffalo wings or New Orleans gumbo. Anyone can like those! But if anyone can join, it’s not a club. Three-ways, tiny coneys, four-way with onion? Those you have to be born to love or make a conscious effort to see the light.

Chili pulls us together against the world. Anytime you’re eating chili, you know many of your city mates are eating it, too, though you may have nothing else in common with them. At one of my favorite places for a Greek salad and a couple of coneys, the Skyline at Fourth and Sycamore, there are businessmen in suits, ties flung over their shoulder, grabbing lunch. There are also guys who do building maintenance.

From time to time, I’ve thought about proclaiming the best Cincinnati chili. But I’m more interested in the variety: how chili is the same but different all over town. And how each Cincinnatian makes the experience their own. So I spent a few weeks just going to get chili with people at lunch or dinner or later in the evening. We talked about a lot of things. Including chili………
https://www.cincinnati.com/story/entertainment/dining/2019/11/08/skyline-gold-star-empress-dixie-camp-washington-blue-ash-pleasant-ridge-identities-cincinnati-chili/3929488002/

One of America’s Favorites – Hamburger

November 4, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Hamburger with french fries and a beer

A hamburger (short: burger) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, smoked or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chiles; condiments such as ketchup, mayonnaise, mustard, relish, or “special sauce”; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.

The term “burger” can also be applied to the meat patty on its own, especially in the United Kingdom, where the term “patty” is rarely used, or the term can even refer simply to ground beef. Since the term hamburger usually implies beef, for clarity “burger” may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, or veggie burger.

Hamburgers are sold at fast-food restaurants, diners, and specialty and high-end restaurants (where burgers may sell for several times the cost of a fast-food burger, but may be one of the cheaper options on the menu). There are many international and regional variations of the hamburger.

Hamburg steak has been known as “Frikadelle” in Germany since the 17th century.

The term hamburger originally derives from Hamburg, Germany’s second-largest city. In German, Burg means “castle”, “fortified settlement” or “fortified refuge” and is a widespread component of place names. The first element of the name is perhaps from Old High German hamma, referring to a bend in a river, or Middle High German hamme, referring to an enclosed area of pastureland. Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna respectively.

The term “burger” eventually became a suffix back-formation that is associated with many different types of sandwiches, similar to a (ground meat) hamburger, but made of different meats such as buffalo in the buffalo burger, venison, kangaroo, turkey, elk, lamb or fish like salmon in the salmon burger, but even with meatless sandwiches as is the case of the veggie burger.

There have been many claims about the origin of the hamburger, but the origins remain unclear. The popular book “The Art of Cookery made Plain and Easy” by Hannah Glasse included a recipe in 1758 as “Hamburgh sausage”, which suggested to serve it “roasted with toasted bread under it”. A similar snack was also popular in Hamburg by the name “Rundstück warm” (“bread roll warm”) in 1869 or earlier, and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to have been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may mark the invention of the Hamburger, and explain the name.

There is a reference to a “Hamburg steak” as early as 1884 in the Boston Journal. On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a “hamburger sandwich” in an article about a “Sandwich Car”: “A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and ‘cooked while you wait’ on the gasoline range.”

A bacon cheeseburger, from a New York City diner

According to Connecticut Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis’ Lunch in New Haven. There have been rival claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, and Fletcher Davis. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. However, it gained national recognition at the 1904 St. Louis World’s Fair when the New York Tribune referred to the hamburger as “the innovation of a food vendor on the pike”. No conclusive argument has ever ended the dispute over invention. An article from ABC News sums up: “One problem is that there is little written history. Another issue is that the spread of the burger happened largely at the World’s Fair, from tiny vendors that came and went in an instant. And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country.”

Hamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast food establishments are usually mass-produced in factories and frozen for delivery to the site. These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef. Most American hamburgers are round, but some fast-food chains, such as Wendy’s, sell square-cut hamburgers. Hamburgers in fast food restaurants are usually grilled on a flat-top, but some firms, such as Burger King, use a gas flame grilling process. At conventional American restaurants, hamburgers may be ordered “rare”, but normally are served medium-well or well-done for food safety reasons. Fast food restaurants do not usually offer this option.

Hamburger preparation in a fast food establishment

The McDonald’s fast-food chain sells the Big Mac, one of the world’s top selling hamburgers, with an estimated 550 million sold annually in the United States. Other major fast-food chains, including Burger King (also known as Hungry Jack’s in Australia), A&W, Culver’s, Whataburger, Carl’s Jr./Hardee’s chain, Wendy’s (known for their square patties), Jack in the Box, Cook Out, Harvey’s, Shake Shack, In-N-Out Burger, Five Guys, Fatburger, Vera’s, Burgerville, Back Yard Burgers, Lick’s Homeburger, Roy Rogers, Smashburger, and Sonic also rely heavily on hamburger sales. Fuddruckers and Red Robin are hamburger chains that specialize in the mid-tier “restaurant-style” variety of hamburgers.

Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. One example is the Bobby’s Burger Palace chain founded by well-known chef and Food Network star Bobby Flay.

Hamburgers are often served as a fast dinner, picnic or party food and are often cooked outdoors on barbecue grills.

A high-quality hamburger patty is made entirely of ground (minced) beef and seasonings; these may be described as “all-beef hamburger” or “all-beef patties” to distinguish them from inexpensive hamburgers made with cost-savers like added flour, textured vegetable protein, ammonia treated defatted beef trimmings (which the company Beef Products Inc, calls “lean finely textured beef”), advanced meat recovery, or other fillers. In the 1930s ground liver was sometimes added. Some cooks prepare their patties with binders like eggs or breadcrumbs. Seasonings may include salt and pepper and others like as parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce. Many name brand seasoned salt products are also used.

* Safety
Raw hamburger may contain harmful bacteria that can produce food-borne illness such as Escherichia coli O157:H7, due to the occasional initial improper preparation of the meat, so caution is needed during handling and cooking. Because of the potential for food-borne illness, the USDA recommends hamburgers be cooked to an internal temperature of 160 °F (71 °C). If cooked to this temperature, they are considered well-done.

Burgers can also be made with patties made from ingredients other than beef. For example, a turkey burger uses ground turkey meat, a chicken burger uses ground chicken meat. A buffalo burger uses ground meat from a bison, and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer.

A veggie burger, black bean burger, garden burger, or tofu burger uses a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.

A steak burger is marketing term for a hamburger claimed to be of superior quality. or, in Australia, a sandwich containing a steak.

Steak burgers are first mentioned in the 1920s. Like other hamburgers, they may be prepared with various accompaniments and toppings.

Use of the term “steakburger” dates to the 1920s in the United States. In the U.S. in 1934, A.H. “Gus” Belt, the founder of Steak ‘n Shake, devised a higher-quality hamburger and offered it as a “steakburger” to customers at the company’s first location in Normal, Illinois. This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation. Steak burgers are a primary menu item at Steak ‘n Shake restaurants, and the company’s registered trademarks included “original steakburger” and “famous for steakburgers”. Steak ‘n Shake’s “Prime Steakburgers” are now made of choice grade brisket and chuck.

A steak burger with cheese and onion rings

Beef is typical, although other meats such as lamb and pork may also be used. The meat is ground or chopped.

In Australia, a steak burger is a steak sandwich which contains a whole steak, not ground meat.

Steak burgers may be cooked to various degrees of doneness.

Steak burgers may be served with standard hamburger toppings such as lettuce, onion, and tomato. Some may have additional various toppings such as cheese, bacon, fried egg, mushrooms, additional meats, and others.

Various fast food outlets and restaurants ‍—‌ such as Burger King, Carl’s Jr., Hardee’s, IHOP, Steak ‘n Shake, Mr. Steak, and Freddy’s ‍—‌ market steak burgers. Some restaurants offer high-end burgers prepared from aged beef. Additionally, many restaurants have used the term “steak burger” at various times.

Some baseball parks concessions in the United States call their hamburgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska.

Burger King introduced the Sirloin Steak sandwich in 1979 as part of a menu expansion that in turn was part of a corporate restructuring effort for the company. It was a single oblong patty made of chopped steak served on a sub-style, sesame seed roll. Additional steak burgers that Burger King has offered are the Angus Bacon Cheddar Ranch Steak Burger, the Angus Bacon & Cheese Steak Burger, and a limited edition Stuffed Steakhouse Burger.

In 2004 Steak ‘n Shake sued Burger King over the latter’s use of term Steak Burger in conjunction with one of its menu items, claiming that such use infringed on trademark rights. (According to the St. Louis Post-Dispatch, Burger King’s attorneys “grilled” Steak ‘n Shake’s CEO in court about the precise content of Steak ‘n Shake’s steakburger offering.)

In the United States and Canada, burgers may be classified as two main types: fast food hamburgers and individually prepared burgers made in homes and restaurants. The latter are often prepared with a variety of toppings, including lettuce, tomato, onion, and often sliced pickles (or pickle relish). French fries often accompany the burger. Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on top, is generally an option.

Condiments might be added to a hamburger or may be offered separately on the side including mustard, mayonnaise, ketchup, salad dressings and barbecue sauce.

Other toppings can include bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce, chili (usually without beans), fried egg, scrambled egg, feta cheese, blue cheese, salsa, pineapple, jalapeños and other kinds of chili peppers, anchovies, slices of ham or bologna, pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion rings or potato chips.

Miniature hamburgers (“sliders”)

* Standard toppings on hamburgers may depend upon location, particularly at restaurants that are not national or regional franchises.
* Restaurants may offer hamburgers with multiple meat patties. The most common variants are double and triple hamburgers, but California-based burger chain In-N-Out once sold a sandwich with one hundred patties, called a “100×100.”
* Pastrami burgers may be served in Salt Lake City, Utah.
* A patty melt consists of a patty, sautéed onions and cheese between two slices of rye bread. The sandwich is then buttered and fried.
* A slider is a very small square hamburger patty sprinkled with diced onions and served on an equally small bun. According to the earliest citations, the name originated aboard U.S. Navy ships, due to the manner in which greasy burgers slid across the galley grill as the ship pitched and rolled. Other versions claim the term “slider” originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through you; or because their small size allows them to “slide” right down your throat in one or two bites.
* In Alberta, Canada a “kubie burger” is a hamburger made with a pressed Ukrainian sausage (kubasa).
* In Minnesota, a “Juicy Lucy” (also spelled “Jucy Lucy”), is a hamburger having cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty. This scalding hot cheese tends to gush out at the first bite, so servers frequently instruct customers to let the sandwich cool for a few minutes before consumption.
* A low carb burger is a hamburger served without a bun and replaced with large slices of lettuce with mayonnaise or mustard being the sauces primarily used.
* A ramen burger, invented by Keizo Shimamoto, is a hamburger patty sandwiched between two discs of compressed ramen noodles in lieu of a traditional bun.

 

Kitchen Hint of the Week!

October 25, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cheesy…………………..

Cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A and B-12, along with zinc, phosphorus, and riboflavin. Cheese made from the milk of 100 percent grass-fed animals is the highest in nutrients and also contains omega-3 fatty acids and vitamin K-2.

Healthy Macaroni and Cheese Recipes

October 24, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Macaroni and Cheese Recipes. Delicious and Healthy Macaroni and Cheese Recipes with recipes including Skillet Chili Mac, Jalapeño Popper Mac and Cheese Bites, and Four-Cheese Macaroni and Cheese. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Macaroni and Cheese Recipes
Find healthy, delicious macaroni and cheese recipes, from the food and nutrition experts at EatingWell.

Skillet Chili Mac
Poblanos add a kick of heat to this chili mac recipe. If that’s not your thing, swap in green bell peppers to tone down the heat in this easy pasta dish, which mashes up mac and cheese and chili into a seriously satisfying skillet dinner…………..

Jalapeño Popper Mac and Cheese Bites
When you’re craving jalapeño poppers and mac and cheese and you want to eat with your hands, these easy cheesy bites—which are baked in a mini muffin tin—are just the ticket. Serve them as part of a family-friendly dinner or put out a platter for a casual party. A crispy breadcrumb topping provides a wonderful contrast to the creamy mac & cheese, while the optional fresh parsley and pickled jalapeño garnishes add a nice color contrast and bright flavor………..

Four-Cheese Macaroni and Cheese
The more cheese the merrier in this baked macaroni recipe, which also features butternut squash and whole-grain pasta……………….

* Click the link below to get all the Healthy Macaroni and Cheese Recipes
http://www.eatingwell.com/recipes/20698/ingredients/pasta-noodle/pasta-by-shape/macaroni/macaroni-and-cheese/

Healthy Winter Squash Recipes

October 15, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Winter Squash Recipes. Find Delicious and Healthy Winter Squash Recipes with recipes like; Pizza-Stuffed Spaghetti Squash, Curried Butternut Squash and Apple Soup, and Baked Spiralized Butternut Squash Fries. Find these recipes and so much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Winter Squash Recipes
Find healthy, delicious winter squash recipes including butternut, acorn and spaghetti. Healthier recipes, from the food and nutrition experts at EatingWell.

Pizza-Stuffed Spaghetti Squash
Skip the dough and stuff all of your favorite pizza toppings into spaghetti squash boats for a fun and healthy dinner that’ll please the whole family. We love the combination of mushrooms, bell peppers, pepperoni and mozzarella, but feel free to mix it up with your favorite pizza ingredients. You could throw in a bit of chopped cooked broccoli, for example, or add some olives or chopped artichoke hearts. And of course feel free to omit the pepperoni to make the dish vegetarian. Round out the meal with a simple salad……………..

Curried Butternut Squash and Apple Soup
This butternut squash and apple soup recipe is brimming with warm and cozy flavors of fall (thanks to a delightful kick from the curry). It also delivers 25 percent of your daily fiber and is chock-full of potassium, a nutrient that many of us fall short on regularly. Streamline the prep for this recipe and pick up pre-cut butternut squash: you’ll need 7 to 8 cups. Round out your meal by serving this easy soup alongside a salad or sandwich………….

Baked Spiralized Butternut Squash Fries
Sweet spiralized butternut squash is encased in a salty, extra-crunchy exterior for a serving of slightly sweet curly fries. You can pair these baked butternut squash shoestring fries with any protein of your choice, but we’re partial to grilled fish or chicken. Look for pre-spiralized squash in the refrigerated produce section……………

* Click the link below to get all the Healthy Winter Squash Recipes
http://www.eatingwell.com/recipes/21679/ingredients/vegetables/squash/winter/

One of America’s Favorites – St. Louis-Style Pizza

October 14, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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St. Louis-Style Pizza

St. Louis-style pizza is a distinct type of pizza popular in the Midwestern American city of St. Louis, Missouri and surrounding areas. The definitive characteristics of St. Louis-style pizza are a very thin cracker-like crust made without yeast, the common (but not universal) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of wedges.

The thin, cracker-like round crust is made without yeast, as opposed to a deep dish Chicago-style pizza or the thin but leavened New York-style pizza. The crust of a St. Louis pizza is somewhat crisp and cannot be folded easily so the pizza is typically cut into three- or four-inch squares or rectangles instead of the pie-like wedges typical of many pizza styles. This may be done as the square shape can support the toppings better than wedge slices. Some local restaurants make their pizzas rectangular rather than round. St. Louis pizza is cut into squares and is referred to as party or tavern cut. According to local legend, Ed Imo—founder of a prominent chain of St. Louis pizzerias—was a tile layer and cut his pizza accordingly.

A St. Louis-style pizza being sliced into squares

St. Louis-style pizza often includes a white processed cheese known as Provel. Provel is a trademark for three cheeses fused to form one (provolone, Swiss, and white Cheddar), used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza. Provel cheese was developed by the St. Louis firm Costa Grocery in the 1950s and is made in Wisconsin primarily for the St. Louis market. The cheese is not widely available outside the St. Louis area but can be made by combining Swiss, sharp cheddar and smoked provolone cheeses.

The sauce is often seasoned with more oregano than other pizza types. Despite its thin crust, St. Louis-style pizza can be layered deeply with many different toppings because of the sturdiness of the cracker-like crust. Some of the sauces have a sweetness to them, which is likely due to the influence of Sicilian immigrants upon Italian foods in St. Louis.

 

Healthy Ravioli Recipes

September 19, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Ravioli Recipes. Delicious and Healthy Ravioli Recipes with recipes including; Mushroom Ravioli and Chicken Piccata, Beef Stew with Ravioli, and Ravioli and Vegetable Soup. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Ravioli Recipes
Find healthy, delicious ravioli recipes including cheese and spinach ravioli, and ravioli soup. Healthier recipes, from the food and nutrition experts at EatingWell.

Mushroom Ravioli and Chicken Piccata
This weeknight-friendly version of classic chicken piccata calls for mushroom ravioli, but regular cheese ravioli works too. Look for presliced mushrooms to cut down on prep time, and use leftover chicken or rotisserie chicken here to cut down on cook time in this fast and easy dinner……….

Beef Stew with Ravioli
To keep this stew on the lean side, trim the stew meat yourself, or purchase stew meat that is labeled lean…………………

Ravioli and Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell……………

* Click the link below to get all the Healthy Ravioli Recipes
http://www.eatingwell.com/recipes/19261/ingredients/pasta-noodle/pasta-by-shape/ravioli/

Lasagna with Meat and Sauce w/ Texas Toast (Light)

September 17, 2019 at 6:34 PM | Posted in Lasagna, Stouffer's | 2 Comments
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Today’s Menu: Lasagna with Meat and Sauce w/ Texas Toast (Light)

 

 

To start this morning off I had a cup of Bigelow Decaf Green Tea. Mostly sunny and 85 degrees outside. After Lunch a High School friend of mine came over and he helped me do some work on my Hoveround. I had to replace the whole joy stick component. And you might know we had to dis assemble half the chair to change it! It took most of the afternoon but we finally got changed. I’m so lucky to have a good friend like him! For Dinner tonight I prepared a Stouffer’s Lasagna with Meat and Sauce w/ Texas Toast (Light).

 

 

I had picked up a box of Stouffer’s Lasagna with Meat and Sauce at Meijer and had it in the freezer. I purchased the Large Size, about 2 1/2 servings. I’m also baking a few slices of the New York Bakery Texas Toast – Lite.

 

 

 

 

 

 

 

To prepare it s very easy. It comes frozen and to prepare it; Preheat the oven to 350°F. Leave the film on tray, but do not vent. Place the tray on a baking sheet on the center rack of the oven. Cook 56 Minutes. Remove baking sheet from oven. Let stand 1 Minute and Dinner is ready. I really enjoy this Lasagna! Plenty of Sauce and Meat and the Noodles are good size and tender. One easy way to have a Lasagna Dinner! The Lasagna is 260 calories and 25 net carbs per serving.

 

 

 

 


I also baked a slice of New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Stouffer’s Lasagna with Meat and Sauce
Large Size
Traditional lasagna noodles layered with an herb seasoned tomato and meat sauce and three kinds of natural cheese

Conventional Oven
1) Preheat to 350°F
2) Leave film on tray, do not vent.
3) Place tray on a baking sheet, center rack. Cook 56 Minutes.
4) Remove baking sheet from oven. Let stand 5 Minutes.

Cooking Tips
* Will be hot!
* Ensure product reaches an internal temperature of 160°F
* Directions developed using 1100 WATT microwave oven. Ovens vary, cooking time may need adjusting
* Do not prepare in toaster oven
* Do not reheat tray

Nutrition Facts:

Serving Size 3.00

Amount Per Serving:

Calories 260 | Calories from Fat 80 % Daily Value*
Total Fat 9.00g 13%
Saturated Fat 4.50g 23 %
Trans Fat 0.00g
Cholesterol 30.00mg 9 %
Sodium 690.00mg 29 %
Total Carbohydrate 28.00g 9 %
Dietary Fiber 3.00g 13 %
Sugars 6.00g
Protein 17.00g
THOUGHTFUL PORTIONTM
1 Portion = 1/2 of dish

Pair this portion with a side salad and a glass of low fat milk as part of a balanced diet.

 

 

New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

Healthy Parmesan Cheese Recipes

September 17, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Parmesan Cheese Recipes. Delicious and Healthy Parmesan Cheese Recipes with recipes like; Cheesy Beef Enchilada Casserole, Zucchini Lasagna Rolls with Smoked Mozzarella, and Pan-Seared Halibut with Creamed Corn and Tomatoes. Find these recipes and more all at EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/


Healthy Parmesan Cheese Recipes
Find healthy, delicious parmesan cheese recipes from the food and nutrition experts at EatingWell.

Cheesy Beef Enchilada Casserole
This veggie-packed beef enchilada casserole is mild, so put out hot sauce and chopped jalapeños if you’re feeding heat-seekers. The quick and easy dinner recipe makes extra cheese sauce—save it to make One-Pot Mac & Cheese with Cauliflower and Brussels Sprouts later in the week (see Associated Recipes) or serve it with steamed vegetables, such as broccoli, for an easy side dish………………..

Zucchini Lasagna Rolls with Smoked Mozzarella
This healthy riff on lasagna rolls uses strips of zucchini instead of lasagna noodles for a vegetable-packed dinner that’s fun for the whole family. This is a great recipe for kids to help make—let them get their hands dirty rolling the zucchini ribbons with the cheesy filling. Use a vegetable peeler or mandoline to quickly slice the zucchini into uniform thin strips—this will ensure easy rolling and even cooking…………………..

Pan-Seared Halibut with Creamed Corn and Tomatoes
For this healthy fish recipe, you steep corncobs in milk; the resulting “stock” boosts the intensity of made-from-scratch creamed corn, plus extra starch from the corn contributes to its thick texture. This recipe calls for halibut—line-caught from the Pacific Ocean is the most sustainable option. Can’t find it? Swap in Pacific cod or U.S. farmed tilapia instead. Serve this summery combination of seared fish, corn, tomatoes and basil for weeknight family dinners or to company on the weekends…………………

* Click the link below to get all the Healthy Parmesan Cheese Recipes
http://www.eatingwell.com/recipes/21596/ingredients/dairy/cheese/parmesan/

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Bread & Grapes

Vegan Food Blog

Season Generously

Sharing recipes, meal-plans, shopping lists, and cooking tips & tricks

Healthy Living &  Wholesome Recipes

Active, Holistic And Well Being

Whole and Heavenly Oven

Cooking healthy has never been sweeter!

The Maximized Lifestyle

Maximizing your day-to-day.

A Way With The Spoon

Healthy-ish recipes for everyday meals

Low carb living sinful baking

Low carb living...it's not as hard as you think

Simply Sundays!

For the love of home cooking

AMERICA ON COFFEE

Americans' daily coffee ritual... A communal enjoin!

My Spice Cuisine

Good food equals to good mood -Unknown

RefreshHer

Find refreshment for your heart, home and life