Leftovers: Turkey Sandwich w/ Green Beans and Deviled Eggs

November 29, 2013 at 6:37 PM | Posted in greenbeans, Jennie-O Turkey Products, leftovers | Leave a comment
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Today’s Menu: Leftovers: Turkey Sandwich w/ Green Beans and Deviled Eggs

 

 

 Leftovers  Turkey Beans Deviled Eggs 001

Very cold this morning. Went out and got the morning paper and I was around 13 degrees, Brrrr! Went to Kroger around 9 am this morning and it was a ghost town, everyone at the Malls and Walmart and such for their Black Friday shopping. I compared prices with the ads in the paper yesterday and checked on-line and the prices were the same, and some even cheaper, and most with free shipping. Plus I could do it in the comfort and warmth of my home! Doesn’t make much sense. For dinner tonight it was a lot of fantastic leftovers from yesterday! I prepared a Turkey Sandwich w/ Green Beans and Deviled Eggs.

 

 

 

The Turkey was from a Jennie – O Oven Ready Turkey Breast that we prepared yesterday. The leftover was just as good as it was for dinner last yesterday. I took some slices of the Turkey and put them on an Aunt Millie’s Reduced Calorie Whole Grain Bun. i topped it with a little of the French’s Yellow Mustard and Kraft Reduced Fat Mayo and it was set to go!

 

 

 

I also warmed up some of the Green Beans. The Beans were some of the Canned Green Beans that we canned earlier this year. I also had a couple of Deviled Eggs that my Mom had prepared. I’ve had many Deviled Eggs but non as good as Mom does! Then for dessert later some more of the melt in your mouth Apple Pie. Mom made this also and used Splenda to make it with, you can’t tell the difference between a Sugar made pie and the Splenda made pie that she made. I had a slice topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

 

 

 

Aunt Millie’s Reduced Calorie Whole Grain Hamburger BunsAunt Millie's Reduced Calorie hamburger Buns

Aunt Millie’s Hearth Buns are made with whole grain flour, are generously-sized and add a special touch to your grill outs.

Weight Watchers ® PointsPlus ® Value: 3*
*The PointsPlus ® value for this product was calculated by Aunt Millie’s and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers ® and PointsPlus ® trademarks.

Nutrition
Facts
Serving size 1 Bun (60g)
Servings per Container 8

Calories 110
Calories from fat 10
Amount/Serving %DV*
Total Fat 1g 2%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated 0g
Monounsaturated 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 70mg 2%
Total Carbohydrate 25g 9%
Fiber 7g 27%
Sugars 1g
Protein 5g

 

http://www.auntmillies.com/products/ProductView.aspx?prod=5885&cat=Buns

Blackened Tilapia Fish Sandwich w/ Deviled Eggs and Baked Fries

November 12, 2013 at 6:05 PM | Posted in Aunt Millie's, Eggs, fish, Ore - Ida, tilapia | 2 Comments
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Today’s Menu: Blackened Tilapia Fish Sandwich w/ Deviled Eggs and Baked Fries

 

Blackened Tilapia Deviled Eggs 003
Well we survived our first snowfall of the Winter/Fall, all less than a 1/4″ of it! A friend of mine called me last night when he got off work at a local Kroger. We were both laughing at people in this area and how they panic when the 4 letter word “SNOW” is mentioned! He said when he left at 9:00 last night the checkout were lined up with people and their panic buying, I tell you this are is nuts when they mention that 4 letter word! It is cold out though. When I went out and got the morning paper it 19 degrees with a stiff cold wind and it didn’t warm up much at all. For dinner tonight I warmed it up on the inside preparing a Blackened Tilapia Fish Sandwich w/ Deviled Eggs and Baked Fries.

 

 
I had the Tilapia in the freezer and let it thaw in the fridge overnight. To prepare it I rinsed the fillet off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to my Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. As usual anything that you use Zatarain’s on it’s going to be good and this was no exception! I love the smokey and heated flavor the seasoning provides. The fillet just melted in my mouth. I served it on an Aunt Millie’s Deli Style Whole Grain Mini Sub Bun. I topped it with some Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip. If you haven’t tried this Spread, and you like some added heat this is your Spread! It’s not that over powering heat but it is Spicy. It’s a creamy and thick Spread so if you like Spicy give it a try.

 

 
For a side dish, I had posted about Deviled Eggs earlier and that got me wanting some! So I went to Deviled Egg expert, my Mom! I love her Deviled Eggs, rich and creamy with just an incredible taste. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert later a Jello Sugar Free Chocolate Pudding.

 

 

 

Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip

Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip
Spice up your ordinary sandwich with Hidden Valley™ Sandwich Spread & Dip in Spicy Chipotle Pepper.

Nutrition Facts
Serving Size 1 tbsp (15 g)
Per Serving % Daily Value*
Calories 25
Calories from Fat 13
Total Fat 1.5g 2%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 85mg 4%
Carbohydrates 1.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 1.0g

What to do with – Leftover Deviled Eggs

November 12, 2013 at 8:49 AM | Posted in Eggs, leftovers | 6 Comments
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I love Deviled Eggs! And I hate to see the extra ones go to waste so here’s one way to put them to good use. You can serve it as another appetizer by spooning them on to crackers. Chop and dice the white egg part and top with a caper, a black olive slice or a sprig of dill. Then below are a few more great ideas from http://www.ehow.com/

 

 

 
Egg Sandwich
The easiest way to use leftover deviled egg filling is to make a tray of sandwiches. The recipe for deviled egg filling is nearly identical to the recipe for egg salad. You may want to add more mayonnaise to make the filling smoother. You may also want to add other seasonings and chopped vegetables, such as cayenne pepper or chopped celery. Toast enough bread slices to make the number of sandwiches you want. Top a toasted slice with lettuce, a piece of fresh tomato, some deviled egg filling and the other slice of toast. If desired, you can make finger sandwiches using bread with the crust cut off and sliced into small rectangles.

Deviled Egg Dip
You can make a dip out of unused deviled egg filling. Place the filling into a large bowl and add anywhere from 1/2 cup to 1 cup of mayonnaise or sour cream, depending on the amount of filling you have. If you have less than 1 cup of filling, use more mayonnaise; if you have more than 1 cup of filling, use less mayonnaise. Stir this mixture thoroughly with a whisk or spoon. Add a package of ranch or French onion dip mix, if desired. For another idea, mix the deviled egg filling with prepared guacamole. Serve either recipe with chips, crackers or small vegetables.

Deviled Eggs Benedict
You can give the classic breakfast dish, eggs Benedict, a unique twist with this recipe. The normal recipe consists of a poached egg atop a slice of Canadian bacon on an English muffin covered in Hollandaise sauce (a rich, egg-based sauce). Substitute a scoop of deviled egg filling for the poached egg and you have a whole new dish: deviled eggs Benedict. Instead of attempting to make homemade Hollandaise sauce (which can be difficult), you can purchase Hollandaise sauce mix from grocery stores.

Deviled Egg Samosas
Samosas are an Indian appetizer traditionally consisting of pastry stuffed with a potato filling. They are easy to make, especially if you use ready-made ingredients. Purchase a package of frozen O’Brien or hash brown potatoes, a package of frozen peas and a package of refrigerated pie crust or won ton wrappers. Cook some of the frozen potatoes with the frozen peas and season with curry powder, ginger and cilantro. Stir your leftover deviled egg filling into the potato mixture. Fill pie crust rounds, circles or wontons with the potato-egg filling and fry them in batches. These are perfect for a large gathering, such as a movie night or a Super Bowl party.

 

 

Read more: http://www.ehow.com/info_8341316_uses-extra-deviled-egg-filling.html#ixzz2kOZZMOKr

Kitchen Hints of the Day!

June 19, 2013 at 7:49 AM | Posted in Kitchen Hints | Leave a comment
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Hint #1 – If you would like a richer color to your potato salad, (and who doesn’t ?), try adding a small amount of mustard when you are mixing it.

 
Hint #2 – To keep yolks centered when boiling eggs for deviled eggs, stir the water while they are cooking. And to keep them from wobbling on the platter when they’re done, cut a thin slice off two sides of the egg before you half it lengthwise. This will give each egg half a flat base.

Kitchen Hint of the Day

July 24, 2012 at 10:04 AM | Posted in cooking, Food | Leave a comment
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If you know you will be making deviled eggs for an upcoming event, buy your eggs now.  Older eggs peel easier than fresh eggs.  You can better center the egg yolks in their shells by resting the eggs on their sides overnight (or for about 8 hours.) And, with a centered yolk, the cooked egg whites are sturdier to pick up and handle. I prop the eggs on their sides right in the carton overnight. You won’t be able to close the lid, so just sit them on a shelf with a bit of clearance or cut the egg carton lid off first.

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