Buttermilk Brined and Breaded Chicken Tenders w/ Baked Zesty Curly Fries

January 24, 2020 at 6:38 PM | Posted in chicken, Ore - Ida | Leave a comment
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Today’s Menu: Buttermilk Brined and Breaded Chicken Tenders w/ Baked Zesty Curly Fries

 

 

 

For Breakfast this morning I made a Breakfast sandwich. I used a toasted Thomas Light English Muffin, al fresco Chicken Sausage Patty, and a 1/2 a slice of Kraft Deli Style Sharp Cheddar Cheese. I also had my morning cup of Bigelow Decaf Green Tea. Outside we had rain on and off all day and a high of 46 degrees. Not much going on today. About 6:00 this morning Phantom Pains started and lasted until about 3:00 this afternoon. So aggravating and not a thing I can do but wait them out until they stop. So not a lot going on today. For Dinner tonight Buttermilk Brined and Breaded Chicken Tenders w/ Baked Zesty Curly Fries.

 

I purchased a package of Meijer Chicken Breast Tenderloins. To prepare them I’ll need the Chicken Tenderloins, Salt, Pepper, Garlic Salt, Flour, Frank’s Red Hot Sauce, Buttermilk, Extra Light Olive Oil.

 

 

 

 

 

 

Last night I opened up the package of Chicken Tenderloins. Trimmed them up a bit and then Seasoned them with the Salt and Pepper. I then got a cup and a half of Buttermilk and added Frank’s Red Hot sauce to it. I added quite a few shakes, you can add as much as you want according to your own taste. Mixed with a fork until all blended. I put the Chicken Tenders into a gallon sized Hefty Plastic Bag. Then I added the Buttermilk and Hot Sauce Mixture to the bag and sealed it. Put it in the fridge until ready to use. I also got 3/4 of a cup of Flour and put it in a plastic bowl. Added a couple of shakes of Garlic Salt to it and took a fork and mixed it together. Sealed with the lid and set aside until tomorrow.

 

To prepare them; I grabbed a large skillet. Sprayed a light coat of Pam Non Stick Cooking Spray on it and heated it on medium heat. After a couple of minutes of heating I added a couple of tablespoons of the Extra Light Olive Oil to it. As that was heating I got the bag with the Chicken Marinating in out of the fridge. I got the Chicken out of the bag and shook the excess Buttermilk off of them. Then rolled them in the Garlic Powder Seasoned Flour, making sure all the Tender was covered with Flour.

 

 

With the skillet heated I added the Chicken. I had to fry it in 2 batches so not too over crowd the skillet. I cooked them for 6 minutes and then turned them over and cooked them another 5 minutes, until done. I checked them with a meat thermometer and read 165 degrees.

 

 

 

Removed them from the skillet to a paper lined plate. It’s been sometime since I made Buttermilk/Hot Sauce Brined Chicken and it sure was good! Nice crust and seasoning, fried Tenders at their best! Served it with a side of Litehouse Lite Blue Cheese Dressing/Dip.

 

 

 

 

 

 

For a side I baked some Ore Ida Zesty Curly Fries. To prepare them I just baked them for about 20 minutes at 425 degrees. First time trying these, I think. Really enjoyed them, enjoyed the Seasoning but they did have a few more calories than the Crinkle Cut Fries. For Dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

 

Ore Ida Zesty Curly Fries

Ore-Ida Zesty Seasoned Curly Fries make it easy to enjoy delicious fries at home. Crispy, golden and perfectly seasoned, these Grade A curly fries are made from freshly peeled, American grown potatoes coated in zesty seasoning for a bold flavor. These gluten free seasoned fries offer a crispy outside with a fluffy inside for the perfect blend of textures to make your next family meal a success. Toss these frozen curly fries on a baking sheet to bake them in the oven according to package instructions for perfectly crispy results. An American classic with a zesty twist, these crispy fries are perfect for dipping. Serve up the traditional burger and fries, or get creative with zesty loaded fries topped with cheese and bacon. These oven bake fries come sealed in a 28 ounce bag to help lock in flavor. Your family deserves the highest quality because if it’s not Grade A, it’s not Ore-Ida!

* One 28 oz. bag of Ore-Ida Zesty Seasoned Curly Fries
* Ore-Ida Zesty Seasoned Curly Fries offer an easy side dish for your meals
* Made from US grown potatoes topped with a zesty seasoning for bold flavor
* Gluten free seasoned fries
* Classic curly fries are perfect for dipping in ketchup
* Enjoy with burgers, hot dogs and other family favorites
* Sealed in a bag for convenient storage in your freezer

Directions:
Instructions: Keep frozen. Cook thoroughly. Oven Bake: 1/2 Bag Instructions: Serves about 5. 1. Preheat oven to 450F. 2. Arrange frozen curly fries in a single layer on a 11″ x 17″ baking sheet. 3. Heat for 14-18 minutes, turning after 10 minutes. Cook to a golden color. 4. Season to taste. 3/4 Bag Instructions: Serves about 7. 1. Preheat oven to 450F. 2. Arrange frozen curly fries in a single layer on a 11″ x 17″ baking sheet. 3. Heat for 22-24 minutes, turning after 16 minutes. Cook to a golden color. 4. Season to taste. Deep Fry: Caution: Ice crystals on frozen foods can cause splattering when added to hot oil. Add product carefully. Tips for frying with oil: Always preheat oil uncovered. If oil splatters, cover immediately and reduce heat. When splattering stops, remove cover and return to cooking temperature. Be careful not to splatter or spill oil onto hot burner or range. 1. Preheat cooking oil in electric deep fryer to 375F. Fill deep fryer not more than half full of oil. 2. Fill fryer basket not more than half full of frozen French fries. Carefully lower basket into hot oil. 3. Fry 3-6 minutes. 4. Drain on paper towels. Season to taste. Do not overcook. Appliance temperatures may vary. Please consider the performance of your appliance when following these directions.

Safe Handling Instructions: Cook Thoroughly

Nutritional Info
Nutrition Facts
Serving Size 3 oz (84g/about 1 1/4 cup)
Serving Per Container About 9
Amount Per Serving
Calories 150 Calories From Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0
Cholesterol 0mg 0%
Sodium 390mg 16%
Total Carbohydrates 17g6%
Dietary Fiber 2g 8%
Protein 1g 2%
https://www.oreida.com/product/00013120004551#id_pdpNutritionContainer

Chili and Cheese Nachos

January 14, 2020 at 6:42 PM | Posted in Hormel, Sargento's Cheese | 1 Comment
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Today’s Menu: Chili and Cheese Nachos

 

 

For Breakfast this morning I Scrambled a couple of Eggs and toasted a Thomas Light English Muffin. I also made a cup of Bigelow Decaf Green Tea. 42 degrees and partly cloudy outside today. After Breakfast Mom wanted me to drive her to Walmart, she needed a few things. Then we stopped at McDonald’s and picked up Breakfast for her. Back home got the cart, rake, and leaf blower out and raked the front and side yards and cleaned off the deck and driveway areas. For Dinner tonight a real Comfort Food, Chili and Cheese Nachos.

 

 

Mom loves these Chili and Cheese Nachos, as I do too! 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 Dr. Pepper 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
http://hormel.com/Brands/HormelChili/HormelChili/HORMEL-Chili-Turkey-with-Beans

 

 

 

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

Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries

January 10, 2020 at 6:38 PM | Posted in Boar's Head, chicken, Ore - Ida | Leave a comment
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Today’s Menu: Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries

 

 

 

For Breakfast this morning I made a Egg White Ham and Cheese Omelet. I used Egg Beater’s Egg Whites, Meijer Diced Ham,  and Sargento Off the Block Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread topped with I Can’t Believe It’s Not Butter. I also had a cup of Bigelow Decaf Green Tea. It’s one rainy day out there today. Rain and 59 degrees out today. House cleaned today, ran the vacuum and dusted. Then straightened up the pantry. For Dinner tonight a Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries.

 

A Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie sure sounded goods for Dinner tonight! I have seen a few on cooking shows recently and just thought it was time to have one. I’ll need a package of Thin Cut Chicken Breasts, Boar’s Head Vermont Cheddar, French’s Honey Mustard, Butter Lettuce, and a Meijer Perfection Wheat Mini Hoagie Bun.

 

 

 

 

I bought a package of Katie’s Best Thin Sliced Chicken Breasts at Meijer a day ago and I’ll be using those. To prepare them, this morning I removed a couple of them from the package and froze the remainder. I put the Chicken in a large Hefty Plastic Bag and added Buttermilk and Frank’s Hot sauce to bag. Squeezed the bag together making sure to fully cover both Chicken Breasts and sat the bag in the fridge to marinate until ready to use.

 

 

 

I turned the oven on to 400 degrees. Then to prepare the Chicken I first got a Cast Iron Skillet out. Added a 1 1/2 tablespoons of Extra Light Olive Oil to it and heated the skillet on medium heat. As the skillet was heating got the bag with Chicken marinating out of the fridge. Took the Chicken out of the bag and shook off the excess Buttermilk and Hot Sauce Marinade, I seasoned them with Salt and Pepper. I then put a couple of tablespoons of Flour, that I Seasoned with Paprika, a in pie pan and rolled the Chicken Breasts in the Flour, making sure both sides were covered with the Flour.

 

With the Cast Iron heated I added the Chicken Breasts. Cooked them 2 minutes a side and then finished them off in the oven. I flipped them over 1 more time and continued to cook them until I had a temperature reading of 165°F. As I removed them from the oven I added a slice of Boar’s Head Vermont Cheddar Cheese to them. The Chicken came out Golden Brown!

 

 

 

 

To make my Hoagie I’ll need Bacon, Vermont Cheddar Cheese (already added), Honey Mustard, Lettuce, and the Wheat Hoagie Buns. I used Smithfield Hickory Smoked Bacon that I had fried earlier this afternoon. I only needed about about 2 slices per Hoagie but as always when frying Bacon you have to double the amount you prepare because you end up eating half of what you fix!

 

 

 

 

So I split the Hoagie Buns in 1/2. On the bottom Bun I added the Honey Mustard putting a nice slathering across the Bun. I love that word slathering, it just sounds like something good is coming! So then I added the Lettuce, the Cheese topped Chicken Breast, the Bacon, and the top Bun. The Hoagie was delicious!

 

 

 

To go with Hoagie I baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

Health Benefits of Chicken Breast
Chicken breast is an excellent source of low-fat protein. Protein helps your body to maintain muscle mass and also helps you to build muscle if you are participating in a strength program. Chicken breast is also a very good source of selenium, phosphorus, vitamin B6, and niacin.

Leftover – Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

January 9, 2020 at 6:39 PM | Posted in Zatarain's | Leave a comment
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Today’s Menu: Leftover – Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

 

 

To start the morning off I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Not too active today down with a bad sinus headache. This weather is killing me! First cold then warm. 36 degrees yesterday and back up to 58 degrees today! Not much I can do. For Dinner tonight I reheat the Leftover Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread. I’ve left the original post from yesterday below for description and instructions. Enjoy!

 

I had bought a box of Zatarain’s Gumbo Mix with Rice while at Meijer last week. So for Dinner tonight I’m preparing a Smoked Turkey Sausage and Shrimp Gumbo. Using the Zatrain’s Gumbo Mix, Butterball Hardwood Smoked Turkey Sausage, and a bag of Meijer Frozen Shrimp (Large Size). Add all together and I’ve one Delicious Meal coming!

 

 

 

 

To prepare it I got a large saucepan and sprayed it with Pam Non Stick Cooking Spray. Then added 6 cups of Water, bite sized sliced 1 1/2 Sausages of the Butterball Smoked Turkey Sausage, and the Gumbo Mix. Mixed until well blended together. I brought it to a boil; covered and simmered for 25 minutes.

 

 

 

 

Next as the Gumbo was cooking I got the Shrimp out of the fridge washed then and let then drain in a colander. Then with 15 minutes of cooking time left I added the Shrimp to the Gumbo, stirring again until well mixed. Continued for 15 minutes. Removed the pot from the heat and let it stand for 5 minutes before serving.

 

 

 

 

This made one excellent Gumbo Dish! The Mix itself was flavored perfect, spicy but not over powering. Then with the added Sausage and Shrimp, it just capped everything off! I added a few shakes of Frank’s Hot Sauce to the Dish also. Lots of delicious leftovers for tomorrow!

 

 

 

 

Then I also baked a loaf of La Baguette Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for a couple of lunches! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Pretzel Sticks with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

ZATARAIN’S® GUMBO MIX WITH RICE
In New Orleans, there are as many different varieties of gumbo as there are people who make it. Zatarain’s Gumbo Mix with Rice is a flavorful foundation, making it easy to create classics like shrimp & okra or chicken & sausage gumbo – or to invent a new signature gumbo of your own!

Gumbo is the quintessential dish of New Orleans, a city of diverse influences that formed a new culture greater than the sum of its parts. Those same influences are reflected in every bowl of gumbo. The dish is a rich and flavorful melting pot, just like its hometown.

Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.

MICROWAVE DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart microwavable bowl until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Cover. Microwave on HIGH 30 minutes or until rice is tender, stirring occasionally.
For Seafood Gumbo: Cover. Microwave on HIGH 20 minutes, stirring occasionally. Stir in seafood. Cover. Microwave on HIGH 10 minutes longer or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes.

80 CALORIES
0g TOTAL FAT
0mg CHOLESTEROL
750mg SODIUM
18g CARBOHYDRATES
<1g FIBER
0g SUGAR
2g PROTEIN
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

 

 

Butterball Hardwood Smoked Turkey Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.
Grilling: Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.
http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

January 8, 2020 at 6:33 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, seafood, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

 

 

To start the morning off I prepared a Sunny Side Up Egg, 4 strips of al fresco Chicken Bacon, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. 34 degrees, sunny, and windy out today. After Breakfast I went to Menard’s for a couple of things and stopped by McDonald’s and picked up Breakfast for Mom. Did a few things around the house and then caught up on some programs I had recorded. For Dinner tonight i prepared a Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread.

 

I had bought a box of Zatarain’s Gumbo Mix with Rice while at Meijer last week. So for Dinner tonight I’m preparing a Smoked Turkey Sausage and Shrimp Gumbo. Using the Zatrain’s Gumbo Mix, Butterball Hardwood Smoked Turkey Sausage, and a bag of Meijer Frozen Shrimp (Large Size). Add all together and I’ve one Delicious Meal coming!

 

 

 

 

To prepare it I got a large saucepan and sprayed it with Pam Non Stick Cooking Spray. Then added 6 cups of Water, bite sized sliced 1 1/2 Sausages of the Butterball Smoked Turkey Sausage, and the Gumbo Mix. Mixed until well blended together. I brought it to a boil; covered and simmered for 25 minutes.

 

 

 

 

 

Next as the Gumbo was cooking I got the Shrimp out of the fridge washed then and let then drain in a colander. Then with 15 minutes of cooking time left I added the Shrimp to the Gumbo, stirring again until well mixed. Continued for 15 minutes. Removed the pot from the heat and let it stand for 5 minutes before serving.

 

 

 

 

 

This made one excellent Gumbo Dish! The Mix itself was flavored perfect, spicy but not over powering. Then with the added Sausage and Shrimp, it just capped everything off! I added a few shakes of Frank’s Hot Sauce to the Dish also. Lots of delicious leftovers for tomorrow!

 

 

 

 

 

Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for a couple of lunches! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Pretzel Sticks with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

ZATARAIN’S® GUMBO MIX WITH RICE
In New Orleans, there are as many different varieties of gumbo as there are people who make it. Zatarain’s Gumbo Mix with Rice is a flavorful foundation, making it easy to create classics like shrimp and okra or chicken and sausage gumbo – or to invent a new signature gumbo of your own!

Gumbo is the quintessential dish of New Orleans, a city of diverse influences that formed a new culture greater than the sum of its parts. Those same influences are reflected in every bowl of gumbo. The dish is a rich and flavorful melting pot, just like its hometown.

Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.

MICROWAVE DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart microwavable bowl until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Cover. Microwave on HIGH 30 minutes or until rice is tender, stirring occasionally.
For Seafood Gumbo: Cover. Microwave on HIGH 20 minutes, stirring occasionally. Stir in seafood. Cover. Microwave on HIGH 10 minutes longer or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes.

80 CALORIES
0g TOTAL FAT
0mg CHOLESTEROL
750mg SODIUM
18g CARBOHYDRATES
<1g FIBER
0g SUGAR
2g PROTEIN
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

 

 

 

Butterball Hardwood Smoked Turkey Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.
Grilling: Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.
http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Chili and Cheese Nachos

November 27, 2019 at 6:37 PM | Posted in chili, Sargento's Cheese | Leave a comment
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Today’s Menu: Chili and Cheese Nachos

 

 

For Breakfast this morning I prepared some Simply Potatoes. As they were cooking I cooked up some Meijer Cubed Ham and I fried an Egg Sunny Side Up. Made a bed of the Hash Browns, sprinkled some Sargento Off the Block Sharp Cheddar Cheese. Then topped that with the Ham and then the Egg. One of favorite Breakfast Dishes! I also had a cup of Bigelow Decaf Green Tea. Wild weather outside! The morning started off at 50 degrees but heavy wind and rain. We have wind gusts of 40 mph today! So nothing going on outside today. Cleaned the house then cleaned the fridge. Later caught up on some shows I had recorded. For Dinner tonight a real Comfort Food, Chili and Cheese Nachos.

 

 

Mom had been wanting some Chili and Cheese Nachos, me too! 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 Dr. Pepper 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

Loaded Chili Baked Potato w/ Roasted Asparagus and Baked Garlic Loaf Bread

November 6, 2019 at 7:26 AM | Posted in beans, Bush's, chili | 2 Comments
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Today’s Menu: Loaded Chili Baked Potato w/ Roasted Asparagus and Baked Garlic Loaf Bread

 

 

To start my day off I Scrambled 2 medium size Eggs and toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. Outside its cloudy and rain showers. Later it was mostly cloudy and 50 degrees out. Not feeling too good today, my sinuses are driving me crazy! The weather needs to get cold and stay cold so my sinuses can adjust. As long as our temperatures keep going up and down I suffer. So not a lot going on for me today. For Dinner a Loaded Chili Baked Potato w/ Roasted Asparagus and Baked Garlic Loaf Bread.

 

 

It’s been forever and a day since I’ve had a Loaded Baked Potato, and long over due! To make my Loaded Potato I’ll need a large Russet Potato, my 3 Bean Turkey Chili, Sargento Off the Block Sharp Cheddar Cheese, and Daisy Light Sour Cream.

 

 

 

 

To start I got a small Sauce Pan and sprayed it with Pam Non Stick Spray. Then added my Chili that I had prepared yesterday and heated it on medium low until heated through. Set aside until ready to use.

 

 

 

 

 

I first turned the stove on at 400 degrees for my Roasted Asparagus. To prepare the Asparagus I just needed Extra Light Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet. First put some Extra Light Olive Oil across the Asparagus and then my Seasonings. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving.

 

 

Finally I prepared the Potato. I first washed the Potato off and dried it with a paper towel. I grabbed a paring knife and I made small slits on all sides of the Potato. Next I got a bowl for the Potato. I then microwaved it for 6:00 minutes. Pulled it out of the microwave and gave it the fork test. I used the same paring knife and checked to make sure the Potato was done all the way through. Just jabbed the knife in the Potato and if it goes all the way through its done. Times will vary depending on the size of the Potato. I didn’t split the Potato open until I was ready to top it.

 

 

To serve it I split the Potato open, seasoned it with McCormick Grinders of Sea Salt and Peppercorn Medley. Next I added my 3 Bean Turkey Chili, then the Sargento Cheese, and finally a dab of the Daisy Light Sour Cream. Wow, now this a Stuffed Potato! The Turkey Chili and Beans combined with the Cheese and a Sour Cream makes one delicious Potato! Served the Potato with the Roasted Asparagus and a slice of Baguetterie Roasted Garlic Oval Bread. I had baked a loaf earlier today. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

  • Not sure why the post didn’t appear last night, but better late than never!

 

 

 

 

Russet Potatoes……

Russet potatoes offer a higher fiber content than white potatoes, which helps improve gut health, Friedman continues. Russets are also a good source of iron, which supports healthy blood, and magnesium, which is needed for heart, nerve and immune system function.

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

3 Bean Turkey Chili w/ Cornbread

November 4, 2019 at 6:51 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: 3 Bean Turkey Chili w/ Cornbread

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. I had to drop my car off over to the Auto Shop for an Oil Change, Tire Rotation and to repair a leak in Wind Shield Wiper Fluid Reserve. Had Mom’s Winterized last week and had mine done today. After I got back I loaded the Crock Pot up with all the ingredients for my 3 Bean Turkey Chili! Chili just seems to taste better this time of the year! Did a load of laundry and cleaned the Kitchen today, Fridge, Microwave, and Floor. For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread.

 

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

 

 

I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

 

I also prepared a small Cast Iron Skillet of Cornbread. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

3 Bean Turkey Chili

August 29, 2019 at 6:34 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: 3 Bean Turkey Chili

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. Did a load of laundry and cleaned the house, dusted and vacuumed. 80 degrees and Sunny out today! I got the cart of the shed along with the rake and leaf blower. Raked the front and side yard. Then took the cart for a spin around the neighborhood. Signs of the Fall getting closer; more leaves to rake and a few trees turning color, Football starting up, growing my beard back, and a stronger yearning for Chili! So I grabbed the last container from the freezer of my 3 Bean Turkey Chili for Dinner tonight! New Batch coming soon though!

I had made a batch of my 3 Bean Turkey Chili and had it in the freezer. I’ve left the original post below with details of ingredients and directions. Enjoy, later!

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

 

 

I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Chili and Cheese Nachos

July 15, 2019 at 6:25 PM | Posted in chili, Hormel, Nachos, tortilllas | Leave a comment
Tags: , , , , , , , , , ,

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

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