Soup Special of the Day!……….Turkey Bacon and Potato Soup

April 30, 2017 at 6:14 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Soup Special of the Day is Turkey Bacon and Potato Soup. A kicked up version of Potato Soup using JENNIE-O® Turkey Bacon along with Sour Cream. Plus you’ll use the Slow Cooker to make this, how easy is this! You can find this recipe on the Jennie – O website which is loaded with delicious and healthy recipes like this one! So Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey Bacon and Potato Soup

This easy slow cooker recipe lets you enjoy thick and creamy potato soup, featuring crisp JENNIE-O® Turkey Bacon, even on the busiest of weeknights. Simply prep it the night before, start in the morning, and return to a delicious, ready-to-eat dinner.

INGREDIENTS

4 cups low-sodium chicken broth
3 medium potatoes, peeled, diced
1½ cups chopped cabbage
1 leek, diced
1 onion, chopped
2 carrots, diced
¼ cup chopped fresh parsley
1 teaspoon salt, if desired
½ teaspoon black pepper
½ teaspoon caraway seeds
1 bay leaf
½ cup sour cream
1 (12-ounce) package JENNIE-O® Turkey Bacon
DIRECTIONS

1) In Slow Cooker combine broth, potatoes, cabbage, leek, onion, carrots and parsley. Stir in salt, pepper, caraway seeds and bay leaf. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
2) Remove and discard bay leaf. In small bowl, combine ¼ cup hot liquid from slow cooker with sour cream; mix. Add mixture to slow cooker; stir.
3) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon. Top soup bowl with turkey bacon.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories250
Protein14g
Carbohydrates22g
Fiber3g
Sugars4g
Fat14g
Cholesterol45mg
Sodium580mg
Saturated Fat4g
https://www.jennieo.com/recipes/295-turkey-bacon-and-potato-soup

Jalapeño Jack Savory Stuffed Turkey Burgers

April 30, 2017 at 6:13 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I came across this one on the Jennie – O website and had to pass it along to everyone, Jalapeño Jack Savory Stuffed Turkey Burgers. Just on name alone you have to try this Burger out! Made with JENNIE-O® Lean Ground Turkey along with Salsa, and Jalapeño Jack Cheese. Heat up the grill even hotter with these Jalapeño Jack Savory Stuffed Turkey Burgers. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch!  https://www.jennieo.com/

 

Jalapeño Jack Savory Stuffed Turkey Burgers

These spicy turkey burgers are flavored with chunky salsa and delicious jack cheese. Full of flavor, this burger is easy to assemble and ready in under 30 minutes! Make these burgers for a nutritious game-day meal or on the grill during the weekend.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 cup LA VICTORIA® Medium Thick n’ Chunky Salsa, divided or CHI-CHI’S® Medium Thick n’ Chunky Salsa, divided
1 tablespoon olive oil
½ teaspoon salt and freshly ground pepper, if desired
¼ cup plain bread crumbs
4 slices jalapeño jack cheese
¼ cup mayonnaise
1 cup baby spinach leaves
¼ cup sundried tomatoes, drained
½ red onion, thinly sliced
4 hamburger buns, split
DIRECTIONS

1) Combine ground turkey with ½ cup of salsa, olive oil, salt and pepper, and breadcrumbs in a small bowl. Form into 8 thin patties, about 4 inches wide and ½-inch thick. Fold each slice of cheese into quarters and overlap the quarters to create a stack. Place a stack of cheese in the center of 4 patties. Cover with remaining patties, crimp edges closed.
2) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add burger patties to hot skillet. Cook approximately 14 to 16 minutes, flipping 3 times. Always cook to well-done, 165°F as measured by a meat thermometer.
3) Combine remaining salsa and mayonnaise in a small bowl. To assemble burgers, spread salsa mayo on the top and bottom of each bun, add a layer of spinach, a stuffed burger, sundried tomatoes and red onion slices.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories460
Protein34g
Carbohydrates34g
Fiber6g
Sugars7g
Fat20g
Cholesterol105mg
Sodium980mg
Saturated Fat7g
https://www.jennieo.com/recipes/1169-jalape%C3%B1o-jack-savory-stuffed-turkey-burgers

Kitchen Hint of the Day!

April 30, 2017 at 6:11 AM | Posted in Kitchen Hints | Leave a comment
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Freezing Meat……..

 
Big cuts and roasts can be frozen longer than chops; they don’t dry out as fast.

Fried Walleye w/ Whole Grain Brown Rice and Whole Baby Carrots

April 29, 2017 at 4:54 PM | Posted in carrots, fish, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Fried Walleye w/ Whole Grain Brown Rice and Whole Baby Carrots

 

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Then I prepared some Simply Potatoes Shredded Hash Browns along with frying up a couple of Jennie – O Turkey Breakfast Sausage Links. Also had a cup of Bigelow Decaf Green Tea. Lot of rain overnight, a couple of thunderstorms had the night lit up. Mostly cloudy today high in the 70’s. After Breakfast did a load of laundry for Mom. Then after Lunch went up to see Dad for a while at rehab. He’s been doing a lot better of late. Back home not a lot going on so I caught up on some shows I had recorded. For Dinner tonight its Fried Walleye w/ Whole Grain Brown Rice and Whole Baby Carrots.

 

 


I had purchased a couple of small Walleye Fillets at Meijer yesterday and had them in the fridge. To prepare them I rinsed them off in cold water and patted them dry with a paper towel. Seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

 

To go with the Walleye I prepared some Uncle Ben’s Ready Rice – Whole Grain Brown Rice. To prepare it just microwave. It comes in a microwavable Pouch. Just heat for 90 seconds and serve! Rice comes out perfect, steaming hot and fluffy.

 

 

 

 

Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 
Walleye Nutrition Facts
1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9mg

 

 
UNCLE BEN’S® READY RICE® Whole Grain Brown

The rice that’s always ready to enjoy. Now, you can have delicious, healthy whole grain brown rice in just 90 seconds. This convenient microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S® READY RICE® Whole Grain Brown. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:

* Excellent Source of Folic Acid
* Good source of iron
* 0 g Trans Fats & No Saturated Fat
COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the Skillet
Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Serve immediately.
http://www.unclebens.com/Products/Ready-Rice/Fast-Cook-Recipe#.UhJlm5LOk20

Meanwhile back at the SayersBrook Bison Ranch………….ITALIAN SAUSAGE STROMBOLI

April 29, 2017 at 5:19 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch its a recipe – ITALIAN SAUSAGE STROMBOLI. The recipe uses the SayersBrook Italian Style Bison Sausage. You can purchase the Italian Style Bison Sausage at the SayersBrook site (http://www.sayersbrook.com/) along with all the other delicious and healthy cuts of Bison. But besides the Bison you can also purchase cuts of Elk, Wild Boar, Ostrich, Ham, Chicken, and more! Also you can check out the cooking hints and recipes. So be sure to check the site out today. Now onto the recipe for ITALIAN SAUSAGE STROMBOLI. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

 

ITALIAN SAUSAGE STROMBOLI

Ingredients
1 lb. Italian Style Bison Sausage
1 loaf white bread dough, thawed
4 oz. cream cheese, softened
2 cloves garlic, minced
1 7 oz. roasted red peppers, well drained and sliced
1/3 cup kalamata olives, pitted and sliced
2 cups ( 8oz.) shredded cheese

Cooking Directions

1 – Remove sausage from the casing and brown in skillet. Drain and set aside. On lightly floured surface roll out bread dough into a 16” x 12” rectangle. Combine the cream cheese and garlic, spread lengthwise over the centre third of dough. Top with sausage, peppers, olives and Swiss cheese. Fold dough over filling, pinching seam to seal. Make slits across the top of dough every 2 inches. Brush lightly with water and sprinkle with poppyseed (optinal).

2 – Bake at 400° degrees F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing into 16 appetizer servings.
http://www.sayersbrook.com/blog/italian-style-bison-sausage/

 

 
PLEASE CALL US FOR ANY QUESTIONS
TOLL FREE 1-888-472-9377
EMAIL : INFO@SAYERSBROOK.COM
http://www.sayersbrook.com/

Parslied Carrots

April 29, 2017 at 5:17 AM | Posted in CooksRecipes | Leave a comment
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Here’s a Diabetic Friendly Side Dish that will go great with any meal, Parslied Carrots! Made with Baby Carrots and it’s only 77 calories and 12 carbs per serving! You can find this recipe along with all the other delicious recipes at the CooksRecipes website (http://www.cooksrecipes.com/index.html). Enjoy and Eat Healthy!

 

 

Parslied Carrots
Sweet and lemony buttered baby carrots with parsley.

Recipe Ingredients:

1 pound baby carrots
1/2 cup water
2 tablespoons lemon juice
1 tablespoon margarine or butter
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 packets Equal® sweetener or 3/4 teaspoon Equal® for Recipes
2 tablespoons snipped parsley

Cooking Directions:

1 – In a medium saucepan combine carrots, water, lemon juice, margarine, salt and pepper. Bring to boiling; reduce heat. Cover; cook over low heat for 15 minutes or until just tender.
2 – Continue to cook, uncovered, 5 to 10 minutes more or until most of the liquid has evaporated, carefully stirring occasionally to prevent sticking.
3 – Remove from heat. Stir in Equal® sweetener and parsley.
Makes 4 (2/3 cup) servings.

Nutritional Information Per Serving (1/4 of recipe; 2/3 cup): 77 cal., 1 g pro., 12 g carbo., 3 g fat, 0 mg chol., 237 mg sodium.
http://www.cooksrecipes.com/diabetic/parslied-carrots-diabetic-recipe.html

Kitchen Hint of the Day!

April 29, 2017 at 5:16 AM | Posted in Kitchen Hints | Leave a comment
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Wok you say……

 
Wanting to make a recipe and it calls for a wok and you don’t have one, no problem! Just use a big, flat-bottomed pan that gives the ingredients room to make contact with the heated surface. And big enough to give the ingredients a flip or two while cooking. Also another hint; Always serve the stir-fried dish immediately, since the bite-sized pieces cool down very quickly. Wok on!

Bluegrass Lean Bratwurst w/ Baked Vegetarian Beans

April 28, 2017 at 4:53 PM | Posted in Bluegrass Brats and Metts, Bush's | Leave a comment
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Today’s Menu: Bluegrass Lean Bratwurst w/ Baked Vegetarian Beans

 

 
For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. After Breakfast headed to Meijer for a few items, stopped and got gas, then stopped at McDonald’s and picked up Breakfast for Mom. High of 75 degrees with showers on and off. Made Dad a couple of small loaves of Pillsbury Nut Quick Bread, his favorite. Then later in the afternoon took them over to him. It looks as though he’s got a couple more weeks of rehab before possibly coming home. Back home did a few things around the house. For Dinner tonight its Bluegrass Lean Bratwurst w/ Baked Vegetarian Beans.

 

 

It’s Brats and Beans for Dinner! Last time I was at Jungle Jim’s I picked up a couple of packages of Bluegrass Deliciously Lean Bratwurst. I had them in the freezer and got a couple of the Brats out and let them thaw overnight in the fridge. Love using these Blue Grass Lean Bratwurst, which are 100 calories and 4 carbs per Brat. To prepare them; Just add the Brats to a large skillet and add water, until the Brats are half way covered. Bring them to a brisk boil but then immediately turn down the heat to a very low boil, more of a simmer than an active boil. Simmer for about 15 to 20 minutes, then finish off in a pan with just the Brats and a little Extra Virgin Olive Oil to get a nice crispy finish. Love this method, if you’re not grilling them. Delicious, plump, and they cook up great! Served it on a Aunt Millie’s Reduced Calorie Whole Grain Hot Dog Bun topped with French’s Spicy Brown Mustard.

 

 

Then for a side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. Love these Beans, great flavor! Plus they are only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 
Bluegrass Deliciously Lean Bratwurst
* 65% Less Fat
* 50% Fewer Calories
* 25% Less Sodium
* No MSG
* Gluten Free

Deliciously Lean Bratwurst
A lighter Bratwurst targeted at today’s active
consumer.
Nutrition Facts
Serving Size 1 link (66g)
Servings Per Container 6
Amount Per Serving
Calories 100 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Sat. Fat 2g 10%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 590mg 25%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 9g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 2%
*Percent Daily Values are based on a
2,000 calorie diet.
INGREDIENTS:
PORK, WATER*, CORN SYRUP, MODIFIED FOOD STARCH*,
CONTAINS 2% OR LESS POTASSIUM LACTATE, SALT, NONFAT DRY MILK*, PORK FLAVOR, FLAVORINGS, POTASSIUM CHLORIDE, SODIUM DIACETATE.
http://www.bluegrassqualitymeats.com/our-products/

 
BUSH’S® VEGETARIAN BAKED BEANS
Looking for full flavor in delicious baked beans minus the meat? Try our Vegetarian Baked Beans. We slow cook tender navy beans in a tangy sauce seasoned with brown sugar and a special blend of spices. Try them in Reduced Sodium!

Every 1/2 cup serving of BUSH’S® Vegetarian Baked Beans is loaded with 6 g of protein and 5 g of fiber. Don’t worry, these tasty beans are also gluten-free, cholesterol-free and even fat-free!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 130
%DV*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 550mg 23%
Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 12g -%
Vitamin A – 0%
Vitamin C – 0%
Calcium – 4%
Iron – 10%
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://www.bushbeans.com/en_US/product/vegetarian?&cid=ps:google:Branded-New:Vegetarian

Jennie – O Turkey Recipe of the Week – Chicken Pear and Avocado Salad

April 28, 2017 at 5:13 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Chicken Pear and Avocado Salad. In this week’s recipe you’ll be using JENNIE-O® Turkey Bacon and JENNIE-O® Honey BBQ Seasoned Chicken Breast. Add Pears, Avocados, and Walnuts you’ll have a Salad that’s a Meal! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. So Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Chicken Pear and Avocado Salad

Crisp turkey bacon, sweet pear, rich avocado and honey barbeque seasoned chicken breast a top fresh salad greens deliver big flavor.

INGREDIENTS

8 cups spring mix salad greens
3 slices JENNIE-O® Turkey Bacon, diced
2 cups JENNIE-O® Honey BBQ Seasoned Chicken Breast
1 avocado, sliced
1 Bosc pear, thinly sliced
¼ cup chopped walnuts, toasted
¼ cup thinly sliced red onion
honey mustard salad dressing
DIRECTIONS

1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop and set aside.
2) In large serving bowl, place salad greens. Top with turkey bacon, chicken, avocado, pear, walnuts and onion. Drizzle with desired amount of salad dressing.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories360
Protein27g
Carbohydrates23g
Fiber8g
Sugars13g
Fat20g
Cholesterol60mg
Sodium980mg
Saturated Fat2g
https://www.jennieo.com/recipes/1105-chicken-pear-and-avocado-salad

Our Best Brunch Recipes

April 28, 2017 at 5:12 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Our Best Brunch Recipes. Make Brunch healthier with these delicious dishes; Banana-Chocolate Chip Pancakes, Huevos Rancheros Verdes, Baked Eggs in Prosciutto-Hash Brown Cups, and more! So check the EatingWell website out today. So Enjoy and Eat Healthy! http://www.eatingwell.com/

 

 

Our Best Brunch Recipes
Weekend brunch is easy with these deliciously healthy recipes for French toast, muffins, quiches and make-ahead casseroles. Grab a mimosa, sit back, relax and enjoy a leisurely weekend meal with friends and family.

 

 

Banana-Chocolate Chip Pancakes
This healthy whole-grain buttermilk pancake recipe adds mini-chocolate chips and mashed banana to the 100% whole-wheat flour base. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds……..

 
Huevos Rancheros Verdes
Huevos rancheros or “ranch eggs” is a classic Mexican dish that is great for a quick dinner. Traditionally, it’s made with a red tomato-based sauce. Here we use tart and tangy green salsa instead. Serve with: brown rice and slices of avocado……

 
Baked Eggs in Prosciutto-Hash Brown Cups
Wow your brunch guests with this adorable muffin-tin recipe of baked eggs in a “nest” of prosciutto and hash browns. Make sure you really wring out as much liquid as you can from the potatoes before you bake them–it will prevent the cups from sticking in the muffin tin…..

 

 

 

* Click the link below to get all the – Our Best Brunch Recipes
http://www.eatingwell.com/recipes/22729/mealtimes/breakfast-brunch/best-brunch/slideshow/our-best-brunch-recipes/

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