Turkey Breast Steak w/ Cut Green Beans & Potatoes and Whole Grain Bread

November 18, 2013 at 6:24 PM | Posted in greenbeans, Jennie-O Turkey Products, potatoes | Leave a comment
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Today’s Menu: Turkey Breast Steak w/ Cut Green Beans & Potatoes and Whole Grain Bread

 

Turkey Breast Steak 006
Well the predicted heavy wind and storm that was to hit, didn’t hit this area too bad. The worst part of the storm, Heavy Rain and Strong Winds, only lasted about 10 minutes. Unlike a lot of other places that were hit, we had little to no damage. It brought some cooler weather with it though, in the morning it’s going to be in the low 20’s. It is that time of year though. For dinner tonight a couple of new items, I prepared a Turkey Breast Steak w/ Cut Green Beans & Potatoes and Whole Grain Bread.

 

 
I came across Jennie – O Turkey Breast Steak while at Walmart earlier today, first time I’ve seen this product from Jennie – O. It comes Seasoned and it’s only 130 calories per serving. You can prepare it several ways, I pan fried mine. To prepare it just preheat a large skillet over medium heat, spray it with nonstick spray. Cook the steaks, turning 2-3 times until meat thermometer inserted into thickest portion of meat reached 165°F, approximately 19-21 minutes. Covered with lid for the last 5 minutes of cooking. Remove from stove top, cover, and let rest for 5-10 minutes before slicing. Then you have a fine and tasty Turkey Breast Steak! Another winner from Jennie – O! It was well seasoned, I did add a couple of shakes of Sea Salt while it was cooking. This is good on its own and I think it would make a good Taco Dish or on Pita Bread, I’ll try it soon!

 

 
For a side dish I also tried another new one, Del Monte Cut Green Beans and Potatoes. As all Del Monte Vegetable Products just empty the can into a Sauce Pan and heat. I had seen this one before but just never purchased it before. Good idea and product! I also had a couple of slices of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. This was one delicious meal and it was under 300 calories! For dessert later a Del Monte No Sugar Added Mango Chunks Cup.

 

 

 

Jennie – O Turkey Breast SteakJennie O Turkey Steak
A leaner, great tasting grilling option with only 130 calories and 23 g of protein per serving.
* 97% Fat Free
* Gluten Free
* Great on the Grill
* 16 – 24 oz package

 

Cooking Instructions:
SKILLET METHOD:
Preheat a large skillet over Medium heat.
Spray with nonstick spray.
Cook steaks, turning 2-3 times UNTIL meat thermometer inserted into thickest portion of meat reaches 165°F, approximately 19-21 minutes.
Cover with lid for the last 5 minues of cooking.
Remove from stovetop, cover, and let rest for 5-10 minutes before slicing.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 3 g
Calories 130 Dietary Fiber 0 g
Calories From Fat 30 Sugars 1 g
Total Fat 3.0 g Protein 23 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 4%
Sodium 510 mg Calcium 0%

 
– See more at: http://www.jennieo.com/products/160-Turkey-Breast-Steak#sthash.19f6j809.dpuf

Before the Turkey: 23 Thanksgiving Appetizer Recipes

November 16, 2013 at 9:02 AM | Posted in Delish, turkey | 1 Comment
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From the Delish web site its 23 Thanksgiving Appetizer Recipes! I’ve left the link to get them all at the bottom of the post.

 

Delish
Before the Turkey: 23 Thanksgiving Appetizer Recipes
Thanksgiving feast running late? No problem! Tide them over with these amazing Thanksgiving appetizer recipes like sweet onion dip, salmon mousse, or fried herbed almonds.

Looking for ideas for the main event? Try the Thanksgiving menu from Food & Wine or the ingenious make-ahead Thanksgiving menu from Real Simple.

 

 
Beet, Cheddar, and Apple Tarts

Thinly sliced beets add beautiful color to these small tarts, just the right size for appetizers. Use store-bought puff pastry for the rounds……

 

 
Herbed Hummus

This year, revamp party food with recipes that make it easy to have the gang over and allow you to enjoy time with them. Jazz up purchased hummus with a combination of fresh herbs that add bright flavor to this green dip……

 

 
* Click the link below to get all the recipes and ideas. *

 

http://www.delish.com/entertaining-ideas/holidays/thanksgiving/thanksgiving-appetizer-recipes?src=nl&mag=del&list=nl_dnl_fpa_hol_110613_thanksgiving-appetizers#slide-1

Kitchen Hint of the Day!

November 12, 2013 at 8:42 AM | Posted in Kitchen Hints | Leave a comment
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The best way to thaw turkey is on a shallow baking sheet in the refrigerator, in its original packaging, allowing 24 hours for every 5 pounds of bird. But if it’s Thanksgiving morning and you’ve forgotten to stick the bird in the fridge, the fastest, safest method of thawing frozen poultry fast is to place it – still wrapped in plastic – in a bowl (or bucket) of cold water. Check the water regularly and change it as water warms up – you should never use hot water, as it will promote bacterial growth.

What to do With – Leftover Turkey and Vegetable Side Dishes

November 11, 2013 at 10:13 AM | Posted in leftovers, turkey, vegetables | 2 Comments
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Lots of Turkey and mixed vegetables leftover from one of the Holiday Feasts? No problem, use them for a Turkey Pot Pie. The good thing is it can also be prepared in advance and frozen once made and baked later. Thank you Mom for this one!

 

Turkey Pot Pie
INGREDIENTS:
1 Pillsbury recipe pastry for a 9 inch double crust
pie
2 cups cubed leftover cooked turkey
2 cups leftover mixed vegetables
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream
of chicken soup
1/2 cup 2% milk
DIRECTIONS:
1. Preheat oven to 400 degrees F. Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
2. Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
3. Poke holes in top crust and bake for 40 to 50 minutes.

 

What to do With – Leftover Turkey and Mashed Potato

November 8, 2013 at 8:41 AM | Posted in Ham, potatoes | 1 Comment
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So much leftover  Turkey and Mashed Potatoes and so many delicious Leftover Recipes to choose from! Here’s one for you, Leftover Turkey and Mashed Potato Shepherd’s Pie.

 
Leftover Turkey and Mashed Potato Shepherd’s Pie

 

 

INGREDIENTS:

1 1/2 lbs Leftover Turkey, fork shredded
1 Onion chopped
1-2 cups Vegetables – chopped Carrots, Corn, Peas
1 1/2 cups Leftover Mashed Potatoes, or a bit more if you have them
8 tablespoons butter (1 stick), Blue bonnet Light Stick Butter
1/2 cup Swanson‘s Low Sodium Chicken Broth or Stock
1 teaspoon Worcestershire Sauce
Sea Salt, Pepper, other seasonings of choice

 
Directions:

1 Preheat oven to 400 degrees F. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

2 Add leftover Turkey and sauté until heated. Add salt and pepper. Add worcesterchire sauce. Add half a cup of chicken broth and cook, uncovered, over low heat for 10 minutes, adding more chicken broth as necessary to keep moist.

3 Place turkey and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

4 Cook in 400 degree oven until bubbling and brown (about 20 -25 minutes). Broil for last few minutes if necessary to brown. Enjoy!

Healthy Harvest Turkey Lasagna w/ Baked French Bread

November 7, 2013 at 6:24 PM | Posted in cheese, ground turkey, Jennie-O Turkey Products, pasta, Ronzoni Healthy Harvest Pasta, Sargento's Cheese, Whole wheat pasta | Leave a comment
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Today’s Menu: Healthy Harvest Turkey Lasagna w/ Baked French Bread

 

lasagna
Been a sunny but very cool day today, high only in the 40’s. It’s that time of year though and it’s my favorite time of the year. Everyone had been wanting Lasagna so Lasagna it was! I usually have a box or two of the Progreso Kitchen Favorites Classic Lasagna, which is our favorite, but I was out so I went to the store and both Kroger and Walmart not only was out of it but no longer carried it! Not good, I love this Lasagna. I even checked on-line and it looks as though Progresso has dropped it. So it was Lasagna from scratch. For dinner, Healthy Harvest Turkey Lasagna w/ Baked French Bread.

 

 
I had only made Lasagna like this one other time and it’s been a while. I used the recipe that was on back of the Ronzoni Healthy Harvest Lasagna Box, Healthy Harvest Easy Lasagna. I made using the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Spaghetti Sauce, 1 small container of Baby Bella Mushrooms (sliced), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Miceli’s Lite Ricotta Cheese, 2 cups (8 oz) Sargento Shredded Mozzarella/Provolone Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 2 Eggs, 1/4 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 9 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Ground Turkey Breast and the Miceli’s Lite Ricotta Cheese.

* I failed to recharge my camera, so the pictures are of a previous Lasagna meal. *

 

 
Then to prepare it I just went by the instructions on the box which are: Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting. The Lasagna came out perfect! The Healthy Harvest Noodles are 5 Star! A keeper recipe. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.

 

 

 

 
Ronzoni Healthy Harvest Easy Turkey Lasagna

Ingredients

1lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monteray Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

 

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g

 

 

 

 

Ronzoni Healthy Harvest Whole Grain Lasagna
Whole Grain Lasagna from Ronzoni Healthy Harvest
Whole Grain Lasagna are ripple-edged strips about 2-1/4-inches wide and 10-inches long. Almost exclusively used to make oven-baked entrées. Pasta is undercooked, then layered with tomato or cream sauces, cheese, meat (or seafood) or vegetables, then oven baked until pasta is done. Whole Grain Lasagna can also be cooked longer to make roll-ups; individual pieces are spread with cheese filling, rolled up, covered with sauce and oven baked.

 
Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: About 6 Amount Per Serving
Calories 180 Calories from Fat 15
% Daily Value* Total Fat 1.5g 2% Saturated Fat 0g 0% Trans Fat 0 Polyunsaturated Fat 1g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 0mg 0% Total Carbohydrate 39g 13% Dietary Fiber 5g 20% Sugars 2g Protein 9g

 
– See more at: http://pasta-products-ronzonihealthyharvest.newworldpasta.com/pasta_products.cfm?navCatId=8#sthash.X0dgIya0.dpuf

What to do With Turkey Leftovers – White Turkey Chili

November 6, 2013 at 10:53 AM | Posted in leftovers, turkey | 1 Comment
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With the Holidays fast approaching, there’s always leftover Turkey. So I’m going to see how many recipes I can find so those leftovers don’t go to waste. The first one is White Turkey Chili.
White Turkey Chili

Servings: 4

Ingredients:

1-1/2 cups onion, chopped
1/2 cup green or red bell pepper, chopped
3 cloves garlic, minced
1 chopped jalapeno pepper, optional
1/2 teaspoon olive oil
1 teaspoon ground roasted cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 cup low sodium chicken broth
19 ounces cannellini beans, drain and rinse
2 cups turkey light meat, cooked & cubed
Directions:

In a 3-quart saucepan over medium heat, cook onions, bell peppers, garlic, and jalapeno in oil until tender. Add cumin, oregano, cayenne pepper, and salt.
Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer (uncovered) for 30 minutes or until slightly thickened.

 

* Serve with a side of Cornbread or serve on top of a slice of Cornbread

 
http://diabeticgourmet.com/recipes/html/91.shtml

Cheddar Bacon Turkey Burger w/ Baked Fries

October 3, 2013 at 5:11 PM | Posted in Aunt Millie's, Jennie-O Turkey Products, Ore - Ida | Leave a comment
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Today’s Menu: Cheddar Bacon Turkey Burger w/ Baked Fries

 Jenn O Turkey Burger Fries 007

 

Hard rains out on and off all day here. Went to Meijer in between the down pours and picked up a few items for dinner tonight and ran a few errands. For dinner tonight I prepared a Cheddar Bacon Turkey Burger w/ Baked Fries.

 

 

Meijer carries the best selection of Jennie – O Turkey Products, at around here. While there earlier today I purchased some Jennie – O Turkey Burger Patties (Lean), which was for dinner. Only 180 calories and 9 g fat and already made into patties. Pan fried them in Canola Oil about 17 minutes, flipping three times. While the patties were frying, in another skillet I fried up some Jennie -O Turkey Bacon, another low calorie and lean Jennie – O Turkey Product. The bacon is only 30 calories, 0 carbs and .05 g fat. I served the burger on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with a slice of Sargento Reduced Fat Sharp Cheddar and a slice of Turkey Bacon. One good tasting Burger!

 

 

For a side with my burger I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert later a Skinny Cow Ice Cream Bar.

 

 

 

 

 

Jennie – O Lean Turkey Burger PattiesJennie o Lean Turkey Burgers

An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product

 

Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers 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.

 

GRILL METHOD:
Spray grill rack with nonstick cooking spray.
Preheat grill over medium-high heat.
Place burger patties on grill rack 4 inches from heat source.
Grill approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%

 

– See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf

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