Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

July 20, 2019 at 6:38 PM | Posted in Hormel, Jennie-O Turkey Products, pizza | Leave a comment
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Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

 

 

 


I Had a Poached Egg on a Thomas Light Multi Grain English Muffin and my morning cup of Bigelow Decaf Green Tea for Breakfast. 97 degrees and humid outside today. We have an excessive heat warning out for the next few days. Highs in and around 100 degrees with the heat index up around 110 degrees and more! Say hello to my air conditioner! I found out through Facebook that a friend of mine lives a few streets over from me. It was so good seeing him and his wife. I had not seen them since I quit a printing place in Springdale, Ohio back in 1987. So good catching up with them. They had lived there for 7 years and we did’t know the other was living so close by! Good to have a good friend living close by! For dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.

 

 

 


Seen this recipe sometime back in an email update from one of my favorite blog sites, The Chunky Chef (https://www.thechunkychef.com/). I had not made this in quite some time and a Pizza sounded good for tonight! Cast Iron Skillet Pizza, it uses my favorite piece of cookware, the Cast Iron Skillet, and it’s making one of my favorite foods, Pizza. In her recipe she made her own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just always use Pillsbury Classic Pizza Crust when making my own Pizza. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.

 

 


I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam Cooking Spray w/ Olive Oil and added a tablespoon of Extra Light Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal and rolled it out and shaped it by hand I love that crunch texture Corn Meal gives the bottom of the Pizza Crust.

 

 

 

 

Ready for the oven…

I added it to the Cast Iron Skillet and worked it out by hand, fully covering the bottom of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 11 minutes.

 

 

 

 

 

…and done!

It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It’s my family’s favorite Pizza Recipe, thanks to Amanda of My Adventures in Dinner Time! I’ve left the link and original recipe below. When you get a chance check out her blog, full of tips and recipes. For dessert later a bowl of Skinny Pop – Pop Corn and a Sprite Zero to drink.

 

 

 

 

 

 

CAST IRON SKILLET PIZZA:

INGREDIENTS

2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)

DIRECTIONS

* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.

 

https://www.thechunkychef.com/cast-iron-skillet-pizza/

 

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Eating out tonight, Guthrie’s Chicken Fingers

July 18, 2019 at 6:43 PM | Posted in chicken | Leave a comment
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Today’s Menu: Guthrie’s Chicken Fingers – Snack Box

 


For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I love combinations of Potatoes and Ham. Partly cloudy, 95 degrees and humid out there today. We have an excessive heat alert Friday till Sunday. They say temperatures will be around 95 degrees and up with a heat index of around 105 degrees! Hello air-conditioner! Anyway I got some yard work done today. I got lazy and didn’t feel like cooking and Mom was in the mood for Chicken so I went to Guthrie’s Chicken Fingers and brought home Dinner.

 

 

 


The Chicken Fingers are always nice size and have an excellent Breading and Seasoning. It comes with a container of the Guthrie’s Signature Sauce. Very good Dipping Sauce, good recipe! It also comes with Crinkle Cut Fries which are excellent also! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

 

 

 

Guthrie’s Chicken Fingers – Golden Fried Chicken Fingers
Make no mistake, these are the Golden Fried Standard of all Chicken Fingers. We are the original chicken finger specialists and you will taste the difference 50 plus years makes from the first bite. We never compromise on the high quality and strict standards of our chicken tenderloins and we still serve it with the same special blend of spices we did in 1965. There are two types of chicken fingers: Guthrie’s Chicken Fingers and all the rest.

Snack – 3 Chicken Fingers, Fries, and 1 Guthrie’s Signature Sauce

Our Snack Box is the perfect size for kids or anyone looking for a smaller version of our Guthrie’s box. With its size and delicious essentials, it quite possibly could be the world’s easiest meal to eat.
http://guthrieschicken.com/

Honey Ham and Swiss on Ciabatta Roll w/ Chips

July 17, 2019 at 6:40 PM | Posted in Ham | 2 Comments
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Today’s Menu: Honey Ham and Swiss on Ciabatta Roll w/ Chips

 

 

For Breakfast this morning I had Steak and Eggs! I heated up the leftover Wild Idea Buffalo Flat Iron Steak leftover from last night’s Dinner. These Steaks are so good, no way it going to waste! Then I also prepared a Sunny Side Up Egg, toasted a slice of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. This is a great way to start the day! I spent most of the afternoon at the hospital with a friend of mine who had some surgery a while back. He’s taken a turn for the worse and is back in the hospital. He’s not looking too good right now. Just praying that he’ll be okay. For Dinner tonight it was a Honey Ham and Swiss on Ciabatta Roll w/ Chips.

 

 

 

 

Well after a very long day of being with friends at the hospital I just wasn’t in the mood to cook. So I stopped by the Kroger up the road and grabbed a couple of Kroger Deli Honey Ham and Swiss on Ciabatta Roll Sandwiches. Excellent Sandwich! It’s made with Kroger Private Selection Honey Ham and Kroger Private Selection Baby Swiss Cheese. Then served on a Kroger Bakery Split Ciabatta Roll. I added some Kraft Reduced Fat Mayo w/ Olive Oil and French’s Yellow Mustard to my Sandwich. Really a fantastic and filling Sandwich! I also had a few Mike Sells Reduced Fat Potato Chips. For Dessert later a Jello Sugar Free Dark Chocolate Pudding. Till tomorrow!

 

 

 

 

 

 

Mike Sells Reduced Fat Groovy Potato Chips

When creating the ultimate dipping chip DW Mikesell knew it had to be groovy. And he also worked on making it lower in fat, but just as tasty as his regular chips. No one believed he could do it – until the first batch came out of the kitchen. Enjoy.

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

July 16, 2019 at 6:32 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 


For Breakfast this morning I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, Shredded Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy, 94 degrees and humid out today. After Breakfast I went to Kroger for Mom and stopped by McDonald’s to pick up Breakfast for her. Did some laundry and cleaned the house today. Waited around for the cable repair to show up. Still having problems with the picture freezing up and having to reboot it. For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 

 


I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow.

 

 

 


It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

 

 


For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

 

 

 

 


Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also baked a 1/2 loaf of a Mini French Bread Loaf. Bought this at the Kroger Bakery. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
https://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

Chili and Cheese Nachos

July 15, 2019 at 6:25 PM | Posted in chili, Hormel, Nachos, tortilllas | Leave a comment
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Today’s Menu: Chili and Cheese Nachos

 

 

No Breakfast this morning I had to fast overnight and be at the Family Doctor at 7:45 this morning. Checking Sugar and Cholesterol, and such. I should have the results by the end of the week. Partly cloudy with rain showers in the area, high of 92 degrees. After the Doctor visit we stopped by Kroger and then by McDonald’s to pick Mom up Breakfast. Dealing with allergies today so I didn’t do a lot today besides rest. For Dinner tonight a real Comfort Food, Chili and Cheese Nachos.

 

 

 

 

Mom had been wanting some Chili and Cheese Nachos. So Nachos it is tonight! To make them I’ll need: Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape better than most chips. For my toppings I used 1 can of Mario Sliced Black Olives, sliced up some Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes (or more) of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella. Put all that together and it’s nothing but good Nachos! Especially love the Jalapenos, nice mild heat!

 

 

 

 

To prepare I preheated the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I first opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then added the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or until the Cheese had started to melt and everything heated. We love Nachos, nothing better than a big plate of Chili Cheese Nachos! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

Hormel: Turkey w/Beans 98% Fat Free Chili

* Since 1891
* NO preservatives

Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.

Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45 mg 15%
Sodium 1250 mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g

 

Tostitos Multigrain Scoops! Tortilla Chips

Serve up a sensible snacking option with multi-grain tortilla chips at your next gathering using Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. Whether its family Mexican food night or a game night with friends, there are plenty of Tostitos Multigrain Scoops! to go around with this 10-ounce bag. Make a platter or two of individual appetizers to share with guests or for a family weekend snack.

The authentic flavor of Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. makes them versatile for pairing with a variety of Tostitos dips. These multigrain tortilla chips and a bowl of salsa are a perfect pair for an evening snack while watching a movie. Spruce up chips and salsa with a dollop of sour cream and some freshly chopped cilantro for a different take on the classic snack. The crunchy texture of the chips makes them a great substitute for crackers with a bowl of chili or soup.

Tostitos Multigrain Scoops! Tortilla Chips, 10 oz.:
* 10 oz. bag
* Multigrain chips
* Perfect for quick, easy appetizers
* Sturdy for scooping through layered dips
* Great for parties

Ingredients:
Ingredients: Whole White Corn, Vegetable Oil (Contains One Or More of The Following: Corn, Sunflower, Or Soybean Oil), And Salt.

Nutrition Facts
Serving Size 1 Oz
Servings Per Container 10
Amount Per Serving
Calories 60
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 1 G 4
Trans Fat 0 G
Monounsaturated Fat 2 G
Cholesterol 0 Mg 0
Sodium 110 Mg 5
Total Carbohydrate 17 G 6
Dietary Fiber 2 G 7
Sugars <1 G
Protein 2 G

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

July 14, 2019 at 6:43 PM | Posted in Skyline Chili | Leave a comment
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Today’s Menu: Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

 


For Breakfast this morning I toasted a Thomas Light 100 Calorie Multi Grain English Muffin and topped it with a Poached Egg. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy, 93 degrees, and humid out there today. Went to McDonald’s to pick up Breakfast for Mom. Did a load of laundry. Cleaned up and swept the shed. Then got the leaf blower out and cleaned off the deck and driveway areas. Later got the rake out and raked the front yard. There’s about 7 trees that shed the leaves this time of year and they all seem to settle in our yard! It just doesn’t seem right to have to rake leaves in Summer! For Dinner tonight I prepared some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers.

 

 

 


I have to fast after midnight tonight, Doctor’s appointment at 7:45 in the morning. So I wanted something easy to prepare but I still wanted a hot good meal. So since I’m always in the mood for some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers that’s what we had tonight. Nothing says comfort food more than a Skyline 3 Way! As always I used my favorite, the Skyline 3 Way – Chili, Spaghetti. It comes packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those that want a few lower calories and carbs than the normal size. It comes with Spaghetti topped with Skyline Chili. To prepare it, it couldn’t be easier!

 

 

 

It now comes in a microwavable pouch instead of microwavable bowl. Easily prepared – Just shake the pouch. Then tear the corner off to vent while cooking. Place the pouch standing upright in the microwave. Then microwave on high for 2 1/2 minutes. Let stand for 1 minute and it’s ready! And I needed this. I had not had this in a while and it really hit the spot!

 

 

 

 

 

Poured the Chili into a bowl, added a couple of shakes of Frank’s Hot Sauce, topped it with Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also had a side of Skyline Oyster Crackers. And if you’re having Oyster Crackers, then Frank’s Red Hot Sauce is a must! Just add a few drops on top of the Crackers, it’s the local way to have your Oyster Crackers. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Skyline Chili Spaghetti, 14oz Microwavable Pouch

It’s a great new way to enjoy the original Cincinnati favorite, Skyline Chili with spaghetti!
* Skyline Chili Spaghetti One 14oz Microwavable Pouch
* Cheese Not Included
* Cincinnati’s Famous Heats in 2 Minutes
* Also Can be Prepared on Stove top

Grilled Turkey Bratwursts and Baked Fries

July 13, 2019 at 6:40 PM | Posted in Aunt Millie's, Johnsonville Meats, Ore - Ida | Leave a comment
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Today’s Menu: Grilled Turkey Bratwursts and Baked Fries

 

 

 

For Breakfast this morning I had a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, Cheddar Cheese. I also had a cup of Bigelow Decaf Green Tea. Partly cloudy and 81 degrees out today. After Breakfast I went to Walmart Garden Center looking for a few things. We have a real problem with flies this year. It’s worse this year than we have ever seen. They are so bad that it makes it tough to even use the grill. I bought a couple of the Citrusnella Candles to see that could help.  Sunny, 89 degrees, and the humidity has returned! For Dinner tonight I prepared Grilled Brats, Baked Fries and Beans.

 

 

 

 

 

Having the new Brats I came across at Meijer a couple of months ago, Johnsonville Fresh Turkey Premium Original Bratwurst. They are so delicious fresh! They are natural meat color instead of the usual white colored Brats.

 

 

 

 

 


I went out and started the grill. Back inside I got the Bratwursts out of the fridge and sprayed them with Pam Non Stick Spray. With the grill ready I added the Brats and shut the lid of the grill. Grilled them for about 18 minutes, turning links often.

 

 

 

 

 

The Brats came out incredible again! These are excellent Brats. Grilled up great, great tasting, and stayed firm after cooking. All good traits of Bratwursts. I’ve got a couple of packages in the freezer! Served them on a Aunt Millie’s Reduced Calorie Hot Dog Bun and topped them with French’s Spicy Brown Mustard.

 

 

 

 

 


To go with my Brats I prepared some Ore Ida Golden Crinkle Cut French Fries for us. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink.

 

 

 

 

Johnsonville Fresh Turkey Premium Original Bratwurst

COOKING DIRECTIONS
Grill
* Preheat grill to medium-low.
* Add sausage.
* Cook covered for 20 to 25 minutes or until sausage is browned and the internal temperature is 165°F, turning links often.

NUTRITION FACTS
Serving Size: 1 link (91g)
Servings per Container: 5
Calories: 150
Calories from Fat: 80
% Daily Value *
Total Fat: 9g 14%
Saturated Fat: 2.5g 12%
Trans Fat: 0 %
Cholesterol: 70mg 23%
Sodium: 800mg 33%
Total Carbohydrates: 3g 1%
Dietary Fiber: 0 g %
Sugars: 1g
Protein: 14g

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

July 12, 2019 at 6:38 PM | Posted in Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

 

 


For Breakfast I toasted a Thomas Light 100% Multi Grain English Muffin that I lightly buttered with I Can’t Believe It’s Not Butter and made a cup of Bigelow Decaf Green Tea. Sunny and 87 degrees, not quite as humid out today. After Breakfast I went to Meijer to pick up a few items and stopped by McDonald’s and picked up Breakfast for Mom. Rested most of the day I’ve been dealing with some bad Sinus Headaches. For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.

 

 

 

 


For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

 

 


I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box, leftovers coming tomorrow. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Sprite Zero to drink.

 

 

 

 

 

 

 


Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herb

 

 

 

 

Shrimp Health Benefits……….
Shrimp may have a variety of health benefits. It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp may also promote heart and brain health due to its content of omega-3 fatty acids and the antioxidant astaxanthin ( 6 , 11 , 12 , 13 ).

Rotisserie Chicken, Mushrooms, and Rotini Pasta

July 11, 2019 at 6:42 PM | Posted in chicken, leftovers, mushrooms, pasta | Leave a comment
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Today’s Menu: Rotisserie Chicken, Mushrooms, and Rotini Pasta

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Scattered thunderstorms in the area, 89 degrees, and humid out today. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. They came today and measured for the carpet in the bedroom and bathroom. Not much else going on. For Dinner tonight its Rotisserie Chicken, Mushrooms, and Rotini Pasta w/ French Bread.

 

 

 

 


For the Chicken I used the leftover Kirkland – Costco Rotisserie Chicken. I put the Chicken in a bowl and I seasoned it with a shake of Morton’s Lite Salt and Ground Black Pepper. Set aside until ready to use.

 

 

 

 

 

 


Next I prepared the Sauteed Mushrooms. I used a small package of Baby Bella Mushrooms that I had purchased at Meijer the other day. Cooked them in a small skillet. I added a tablespoon of Blue Bonnet Light Butter and a tablespoon of Extra Light Olive Oil, heated the skillet on medium heat. I sliced up the Mushrooms and added them to the heated skillet. Seasoned them with Salt, Ground Pepper, Ground Roasted Cumin, Dried Thyme, and Dried Rosemary. Sauteed for about 5 minutes stirring them often. Removed the skillet from the heat and set aside.

 

 

 

 

 

As the Mushrooms were cooking I started cooking the Rotini Pasta. For the Pasta I used Ronzoni Smart taste Rotini. For some reason finding Rozini Pasta Products in this are is getting harder and harder to find. I found this at Walmart. To prepare it I got a sauce pan out and added about 1 1/2 quarts Water and Salt. Brought the water to a rapid boil. Added the pasta and stirred; returned it to a rapid boil. Cooked it for 9 minutes, stirring occasionally. After 9 minutes removed it from the heat, drained it. Added it to a bowl, seasoning it with a bit more Salt and a 1/2 a tablespoon of Extra Light Olive Oil. Then added the Chicken and Mushrooms. Stirred until well mixed. The trio of Chicken, Mushrooms, and Rotini Pasta combine together to make one delicious Dinner! Served it in a bowl and topped it with Kraft Reduced Fat Grated Parmesan Cheese. I also had a slice of Pillsbury French Bread leftover from last night. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


Ronzoni Smart Taste Rotini – Same Great Taste. Smarter Pasta.

Smart eating means combining great taste with nutrition. Ronzoni® Smart Taste® pasta is made with oat fiber giving it the same great pasta taste your family loves and the extra nutrition you’ll love to give them.
About the product
* Great White Pasta Taste; 2.5x the Fiber of Regular Pasta*
* Excellent Source of Calcium; Low Fat; Cholesterol Free Food
* Excellent Source of Vitamin D; Low Sodium
* Kosher
Directions:
Instructions: 1. Bring water to a rapid boil. To add flavor and reduce stickiness, add salt.2. Add pasta and stir; return to a rapid boil.3. Cook uncovered, stirring occasionally.4. Drain well. Serve as desired.

Rotisserie Chicken w/ Cut Green Beans, Mahed Potatoes, Baked French Bread

July 10, 2019 at 6:39 PM | Posted in Bob Evan's, chicken, greenbeans | Leave a comment
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Today’s Menu: Rotisserie Chicken w/ Cut Green Beans, Mashed Potatoes, Baked French Bread

 

 

For Breakfast this morning I had a Jimmy Dean Simple Scramble Cup – Egg Whites, Crumbled Turkey Sausage, Cheddar Cheese. Along with my morning cup of Bigelow Decaf Green Tea. Plenty of Sun, 99 degrees, and very humid outside today! It’s really almost too hot to do anything outside. They said the heat index was over 100 degrees! After Breakfast I went to Costco as they opened up at 10:00 this morning. I need some Vitamins, picked up a couple of cases of Canned Goods for the Reach Out Lakota Center, Shrimp, and a Rotisserie Chicken. Back home and stayed in the AC all day! For Dinner tonight its a Rotisserie Chicken w/ Cut Green Beans, Mashed Potatoes, Baked French Bread.

 

 

 

 

I had no clue on tonight’s Dinner until going to Costco this morning. I came across some beautiful and large Kirkland Rotisserie Chickens. I mean these Chickens were really big!

 

 

 

 

 

 

So the Chicken was already cooked and all I had to do was reheat it. I grabbed a small baking sheet and lined it with foil. Heated the oven on 350 degrees. When ready I put the Chicken in and cooked until it heated through, about 25 minutes. It came out perfect and looked delicious! When I sliced it the juices in it came flowing out. It was seasoned just perfect with an incredible flavor. Very glad I went to Costco!

 

 

 

 

 


For one side I prepared a can of Del Monte Low Sodium Cut Green Beans. Just emptied the can into a small sauce pan and heated on high to a boil. Reduced the heat to low and simmered until heated through.

 

 

 

 

 

 

Then it was leftover Bob Evan’s Mashed Potatoes for another side. Heated the leftovers in the microwave and served. I also baked a loaf of Pillsbury French Loaf Bread. Very Good Meal considering I had no clue on what to have earlier! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

Rotisserie Chicken Nutritional Benefits

With rotisserie chicken, you get a good amount of protein with lower amounts of saturated fat and cholesterol than you find in red meat. What’s more, the chicken contains robust amounts of niacin and phosphorus as well as smaller amounts of other minerals and vitamin B-12.

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