Jennie – O Turkey Recipe of the Week – Mediterranean Turkey Pita
May 8, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Chopped Ripe Olives, Cooking, Cucumber, Feta Cheese, Food, Garlic Salt, Jennie - O Turkey Recipe of the Week, JENNIE-O Lean Ground Turkey, Mediterranean Turkey Pita, Oregano, Pita Flat Breads, recipes, Spinach Leaves, Switch, Tomato
This week’s Jennie – O Turkey Recipe of the Week is a Mediterranean Turkey Pita. To make this week’s recipe you’ll need JENNIE-O® Lean Ground Turkey, Oregano, Garlic Salt, Cucumber, Pita Flat Breads, Spinach Leaves, Tomato, Chopped Ripe Olives, and Feta Cheese. Pita, Pita, Pita! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/
Mediterranean Turkey Pita
Get your feta fix with all the fixings. Chock full of veggies and Mediterranean flavors, this quick and easy pita recipe is under 300 calories per serving and ready in under 30 minutes.
INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ teaspoon dried oregano
½ teaspoon garlic salt
⅔ cup fat-free ranch dressing
¾ cup chopped cucumber
6 (6-inch) pita flat breads
1 cup chopped fresh spinach leaves
1 large tomato, chopped
1 (2.25 ounce) can ripe olives, drained and chopped
½ cup crumbled feta cheese
DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add oregano and garlic salt; mix well.
2) In small bowl, combine dressing and cucumber. Top each pita with turkey mixture. Drizzle with dressing mixture. Top with spinach, tomato, olives and feta cheese.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 270
Protein 19g
Carbohydrates 24g
Fiber 1g
Sugars 3g
Fat 10g
Cholesterol 65mg
Sodium 710mg
Saturated Fat 4g
https://www.jennieo.com/recipes/339-mediterranean-turkey-pita
“Meatless Monday” Recipe of the Week – Santa Fe Veggie Quesadillas
February 24, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: 2% Colby–Monterey Jack Cheese Blend, Black Beans, Canned Unsalted Corn, Cooking, Cumin, Diabetes Self Management, Food, Garlic Salt, Green Onion, Meatless Monday, recipes, Red Bell Pepper, Santa Fe Veggie Quesadillas, Vegetarian, Whole Wheat Tortillas
This week’s “Meatless Monday” Recipe of the Week is a recipe for Santa Fe Veggie Quesadillas. Made using Red Bell Pepper, Black Beans, Canned Unsalted Corn, Green Onion, Cumin, Garlic Salt, 2% Colby–Monterey Jack Cheese Blend, and Whole Wheat Tortillas. Its only 180 calories and 24 net carbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
Santa Fe Veggie Quesadillas
Ingredients
Preparation time: 15 minutes
Cooking time: approximately 10 minutes.
1/2 cup diced red bell pepper
1/2 cup canned black beans, rinsed and drained
1/2 cup no-added-salt canned corn, drained
1 green onion, chopped
1/8 teaspoon cumin
1/8 teaspoon garlic salt
Cooking spray
4 eight-inch whole wheat tortillas
1 cup shredded 2% Colby–Monterey Jack cheese blend
Directions
Yield: 12 pieces
Serving size: 2 pieces
* In a bowl, stir together red pepper, black beans, corn, onion, cumin, and garlic salt; set aside. Heat a large, nonstick skillet over medium heat. Spray warm skillet with cooking spray and place one tortilla flat in the skillet. After 1 minute, use a large spatula to flip the tortilla over. Sprinkle evenly with half of the cheese, then with half of the vegetable mixture. Top with a second tortilla. Cover the skillet with a lid and cook 30 seconds, or until the cheese begins to melt. Carefully flip quesadilla over with the large spatula, cover, and continue cooking an additional minute. Transfer to a serving dish and slice into 6 pie-shaped pieces. Cover to keep warm or place in a warm oven. Repeat process to make second quesadilla. Serve quesadillas with Sassy salsa if desired.
Nutrition Information:
Calories: 180 calories, Carbohydrates: 27 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 2 g, Sodium: 368 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/santa-fe-veggie-quesadillas/
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Jennie – O Turkey Recipe of the Week – Andouille Turkey Sausage with Garlic Grilled Corn
August 23, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Andouille Turkey Sausage with Garlic Grilled Corn, Cooking, Food, Fresh Yellow or White Corn, Garlic Salt, Grilling, Jennie - O Turkey Recipe of the Week, JENNIE-O® Andouille Turkey Sausage, nsalted Butter, recipes, Switch
This week’s Jennie – O Turkey Recipe of the Week is – Andouille Turkey Sausage with Garlic Grilled Corn. Made using JENNIE-O® Andouille Turkey Sausage along with Unsalted Butter, Garlic Salt, Fresh Yellow or White Corn (4 ears), and Parsley. The Dish is 250 calories and 11 net carbs. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Andouille Turkey Sausage with Garlic Grilled Corn
Grilling Menu Fresh Take.
INGREDIENTS
4 tablespoons unsalted butter, room temperature
½ tablespoon garlic salt
4 ears fresh yellow or white corn
2 tablespoons olive oil
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage
2 tablespoons chopped fresh parsley
DIRECTIONS
1) In small bowl, combine butter and garlic salt. Heat grill to medium. Remove corn husks and silk from the ears. Wash corn and pat dry. Using a pastry brush, lightly coat each ear with olive oil. Grill corn, turning often, 15 to 20 minutes or until corn kernels are slightly charred. When the corn is done, brush each ear with garlic butter. Using serrated knife, remove corn kernels from cob and place kernels in medium bowl.
2) Place turkey sausage on grill. Cook 5 to 6 minutes turning once until heated through. Remove from grill and cut into coin size pieces. Add to grilled corn and toss to combine.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 250
Protein 10g
Carbohydrates 12g
Fiber 1g
Sugars 3g
Fat 18g
Cholesterol 60mg
Sodium 780mg
Saturated Fat 7g
https://www.jennieo.com/recipes/944-andouille-turkey-sausage-with-garlic-grilled-corn
Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus
November 5, 2013 at 6:02 PM | Posted in baking, fish, potatoes, turkey bacon, vegetables | 3 CommentsTags: Asparagus, Black pepper, Blackening, Cast-iron cookware, Garlic Powder, Garlic Salt, Kroger, Sea salt
Today’s Menu: Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus
A couple of friends of mine had been in their Florida home for a week or so and they came home yesterday and brought me some Fresh Gulf Coast Grouper! Now this beats any old T- Shirt! How fresh is it you ask? It was caught Sunday Afternoon and dropped off to me Monday about 6:00 pm, that’s fresh. I froze 5 fillets and kept one out for dinner tonight. Went to the local Kroger and picked up some Gourmet Red Potatoes and fresh Asparagus to go with the Grouper. For dinner tonight, Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus.
I started by rinsing the fillet off with water and patted dry with a paper towel. Melted a tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning on both sides of the fillet until it was well covered. Heated up a Cast Iron Skillet and fried the fillet. Always have your overhead stove fan on when Blackening, it will create the smoke! I fried it about 4 minutes per side. After the smoke cleared the Grouper came out perfect! Gulf Coast Grouper by itself is delicious but Blackening it just brings that much more flavor. I’ve said it before, “I could live on Fish”.
For one side dish I prepared Roasted Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes! I also made some Quick Skillet Asparagus. Just heat a large nonstick skillet over medium-high heat. Add Canola Oil to pan; swirl to coat. Add the Asparagus to pan; cooked about 3 minutes until the Asparagus was crisp-tender and browned, stirring frequently. To season the Asparagus I added Sea Salt, Ground Black Pepper, Garlic Salt, and Crumbled Turkey Bacon. Delicious meal all centering around the Florida Gulf Coast Grouper, a big thank you to Jim and Linda for the Grouper, and paired with the Red Potatoes and fresh Asparagus. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Zatarain’s Blackened Seasoning
This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts
Serving Size: 1/4 tsp. (.71g)
Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx
Kitchen Hint of the Day!
July 26, 2013 at 9:12 AM | Posted in Kitchen Hints | Leave a commentTags: cook, Crouton, Garlic, Garlic Salt, Home, Olive oil, Paper towel, Salad
If you really want to impress your dinner guests, make some homemade croutons for your salad. Here’s how: After cutting your leftover bread into cubes, fry the pieces in olive oil and a little garlic powder (not garlic salt), a pinch of parmesan cheese, and parsley until golden brown, then let cool on paper towels. They freeze well too!
Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and…
March 17, 2013 at 5:23 PM | Posted in Aunt Millie's, baking, pork chops, potatoes | Leave a commentTags: Garlic Salt, Olive oil, Pork chop, Rosemary, Scarborough Fair, Sea salt, Thyme, Whole grain
Today’s Menu: Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and Whole Grain Bread
While at our local Meijer the other day I had picked some beautiful Pork Loin Center Cut Chops. So for dinner I prepared Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and Whole Grain Bread.
When making the Herb Chops I like to grill them but with the bad weather we have today I’ll be baking them. To make them I’ll need 1 cup of Kraft Free Italian Dressing and 1 tablespoon each of fresh herbs, chopped Thyme, Basil, Oregano, and Rosemary. Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 3 to 8 hours. Remove chops from marinade; discard marinade. To prepare them I preheated the oven to 400 degrees. I then placed them on a broiler pan that has a metal grill rack, spraying the rack with Pam Spray before placing the Chops on the rack. I then baked the Chops for minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Just love this recipe for Chops! The dressing combined with the herbs gives the Chops an incredible flavor.
For side dishes to go with the Pork Chops I prepared Roasted Red Potatoes with Rosemary and Thyme, Asparagus, along with Aunt Millie’s Whole Grain Bread. For the Red Potatoes I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I baked them at 400 degrees, same as the Pork Chops so I was able to bake them with the Chops at the same time. I combined all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a shallow roasting pan. Roasted for about 30 minutes, until tender and golden. The asparagus was a Meijer brand. They come frozen and heated them in a skillet and seasoned with Extra Virgin Olive Oil, Garlic Salt, Sea Salt, and Ground Black Pepper. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt. Recipes for the Pork Chops and Red Potatoes are below.
Herbed Pork Chops
Ingredients
4 pork loin chops, 3/4-inch thick
1 cup reduced fat Italian dressing
4 tablespoons fresh herbs, chopped (any combination – chives, basil, oregano, rosemary)
Cooking Directions
Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 3 to 8 hours. Remove chops from marinade; discard marinade. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serves 4. Food Exchanges:
3 lean meat
Serving Suggestions
Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarborough Fair combination of Parsley, Sage, Rosemary and Thyme. Serve with grilled vegetable kabob and deli potato salad.
Nutrition
Calories: 144 calories
Protein: 25 grams
Fat: 5 grams
Sodium: 360 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams
http://www.porkbeinspired.com/RecipeDetail/24/Herbed_Pork_Chops.aspx
Roasted Red Potatoes with Rosemary and Thyme
Ingredients:
6 to 8 small Red Potatoes, quartered into 1/2-inch pieces
1 tablespoon Extra Virgin Olive Oil
1 tablespoon minced fresh or Dried Rosemary
1 tablespoon Dried Thyme
1/2 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper
Directions:
Preheat oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
Fried Catfish Nuggets w/ Hash Browns and Velveeta Shells and Cheese
November 15, 2012 at 6:20 PM | Posted in diabetes friendly, fish, potatoes, Velveeta/Kraft Dinners | Leave a commentTags: Black pepper, Canola, Cheese, Curry Powder, Garlic Salt, Hash Browns, Tablespoon, Velveeta
Today’s Menu: Fried Catfish Nuggets w/ Hash Browns and Velveeta Shells and Cheese
It was Catfish Nuggets for dinner tonight. I used 2 pie pans to prepare the nuggets filling one with EggBeater’s seasoned with Paprika and in the other Italian Style Bread Crumbs. I seasoned the Catfish with McCormick Grinder Sea Salt and Black Peppercorn and then dipped each one in the Egg Beater’s, making sure each was well coated. Shaking off the excess Egg Beater I then rolled them in the Progresso Italian Style Bread Crumbs. I fried them in Canola Oil on medium heat about 4 – 5 minutes, turning once. They came up golden brown and delicious! Catfish fries up so good. Baking Fish is a lot healthier but Catfish is a Fish that tastes better fried. i als made a Remoulade Sauce. Made with Reduced Fat Mayo, Chili Sauce, and Horseradish Sauce along with some spices. I left the full recipe at the end of the post.
For sides I had Simply Potatoes Hash Browns and I also prepared an individual serving of Velveeta 2% Shells and Cheese. Easy to prepare, microwave 3 1/2 minutes, and just as good as fixing it from a box. For dessert later a Skinny Cow Frozen Ice cream Truffle Bar.
Remoulade Sauce
Ingredients
1 Cup Light Mayonnaise
2 tbsp Chili Sauce
1 tsp Garlic Salt
tsp Curry Powder, or to taste
1 Tbsp Hot Prepared Horseradish
1 tsp Dry Mustard
*Add all ingredients to jar or container
*Mix until well blended
*Refrigerate overnight or at least 4 hours before serving.
Red Snapper Fish Sandwich w/ Tofu Mac & Cheese
November 6, 2012 at 6:26 PM | Posted in Aunt Millie's, cheese, diabetes, diabetes friendly, fish, low calorie, low carb, tofu | Leave a commentTags: Black pepper, Dinner, Fish, Garlic Salt, macaroni cheese, Sea salt, Serving size, Tofu Shirataki, Trans fat, Velveeta
Today’s Menu: Red Snapper Fish Sandwich w/ Tofu Mac & Cheese
A comfort food classic, with a bit of a spin, for dinner tonight. It’s a Fish sandwich with Mac and Cheese! I love Mac & Cheese but I don’t like the calories and carbs that usually come with it. So to cut back on the calories and carbs I replaced the Pasta Macaroni with Tofu Shiratki (Yam Noodle with Tofu) Macaroni Shape Noodles.
I used a Red Snapper Fillet for my Fish. After rinsing the fillet off with water I patted the fillet dry with a paper towel. I then seasoned it with Sea Salt, Black Pepper, and Garlic Salt. Then rolled it in Progresso Italian Style Bread Crumbs. I pan fried it in Canola Oil about 3 minutes per side. Came out with a beautiful golden brown crust and moist and delicious! Served it on an Aunt Millie’s Deli Style Whole Wheat Mini Sub Bun and topped with a slice of Borden Smoked Cheddar.
Now for the Mac & Cheese, this is where it gets good! I used TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE which is only 20 calories and 3 carbs! I added a half a serving of Velveeta 2% Cheese, and a Tablespoon Kraft Shredded Parmesan Cheese. Seasoned with Sea Salt and Ground Black Pepper. Mix it all together and microwave on high for 1 minute and 40 seconds. After the first minute stop it to stir and continue with 40 seconds, the time can vary according to your microwave. I’m starting to use Tofu more and more as a noodle substitute. Huge difference in calories and carbs between the two. A thank you to Hungry Girl for the idea. I left the recipe and the link to the Housefoods Tofu at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Bob Evan’s Glazed Apples.
Cheesy Tofu Shirataki Mac
Ingredients:
1 Bag House Foods Tofu Shirataki Macaroni Shaped Noodle Substitute
1/2 Serving Velveeta 2% Cheese
1 Tablespoon Kraft Shredded Parmesan
Sea Salt and Black Pepper, to taste
Sprinkle of Oscar Mayer Real Turkey Bacon Bits (Optional)
Directions:
Use a strainer to rinse and drain noodles well. Pat dry. In a microwave-safe bowl, microwave noodles for 1 minute.
*Drain excess liquid. Dry thoroughly with paper towels.
*Add Noodles back to bowl and add Velveeta and Cheese slice to Noodles breaking both into pieces as you add them. Microwave for 1 minute. Stop and stir, mixing well, and continue to microwave for an additional 40 seconds. Optional, sprinkle extra Shredded Parm Cheese and Turkey Bacon Bits on top before serving.
MAKES 1 SERVING
House Tofu Shirataki – TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE 8oz.
Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku – a member of the yam family and tofu.
It is a healthy, uniquely textured noodle – that pleases people of all ages!
Nutrition Facts
Serving Size: 113g / 4.0oz
Servings per Container: 2
Per Serving
Calories 20
Fat Calories 5
Per Serving %DV
Total Fat – 0.5g 1%
Sat. Fat 0g 0%
Trans Fat 0g %
Cholesterol – 0mg 0%
Sodium – 15mg 1%
Total Carb. – 3g 1%
Fiber Less Than 2g 9%
Sugars 0g
Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes,…
May 16, 2012 at 5:14 PM | Posted in pork chops, potatoes, turkey bacon, vegetables | Leave a commentTags: Asparagus, Garlic Salt, Margaret Holmes, Olive oil
Today’s Menu: Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes, Buttered Corn, and Whole Grain Bread
Another gorgeous day out there again around here! My parents spent the day painting the trim on our wooden deck outside and I prepared the dinner inside. I marinated some Bone – In Center Cut Pork Chops for about 3 hours in JB’s Fatboy Haugwaush Bar B Cue Sauce. I love all the different Sauces and Rubs that JB’s have. All have a fantastic flavor. After I marinated the Chops I shook off the excess Sauce and seasoned them with Sea Salt and Ground Black Pepper. I then fried them, I prefer baking them but my parents prefer frying, in Extra Virgin Olive Oil on medium heat. After turning the Chops I then added Minute Maid Apple Juice to the pan and finished frying them until they were done, Chops were at 165 degrees. Between the BBQ Sauce and the added Apple Juice the Chops come out moist and tender bursting with flavor!
I prepared 2 sides Margaret Holmes Buttered Corn and a new dish that I hadn’t prepared before Asparagus Bits & Diced New Potatoes. I took fresh Asparagus Stalks and trimmed the bottom of the stalks off and then cut the spears into 3 pieces and set them aside. I then took small New Potatoes and diced them up. I seasoned them with McCormick Grinder Sea Salt, Black Peppercorn, Dill, and Extra Virgin Olive Oil. Then I fried the diced Potatoes in a large skillet that I presprayed with Pam w/ Olive Oil on medium heat for 7 minutes, stirring them often. After about 7 minutes I added the Asparagus Bits to Potatoes and I then seasoned the pan with Garlic Salt. I stirred the pan often until the Asparagus and Potatoes were done making sure not to getting the Asparagus over done and too soft. Also right before the pan was done I added Turkey Bacon Crumbles and mixed them in. The dish was a smash! Everyone really enjoyed it, the Asparagus and Potatoes make a great pairing. We also had Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Crappie Tonight!!
April 26, 2012 at 5:15 PM | Posted in baking, diabetes, diabetes friendly, fish, Healthy Life Whole Grain Breads, potatoes, turkey bacon | Leave a commentTags: Asparagus, Black pepper, cook, Crappie, Garlic Salt, Lake Okeechobee, Olive oil, Sea salt
Today’s Menu: Fried Crappie w/ Roasted Red Potatoes, Asparagus, and Whole Grain Bread 
As Spring gets near I always get my yearly Crappie fillets. My Cousins come home from their 3 month Winter retreat at Lake Okeechobee. Which also means I get a mess of fresh Crappies or Specks as they call them down in Florida. I could eat these every day and not get tired of them. I couldn’t wait to open that first bag of them up and start frying! I seasoned them with Sea Salt and Ground Black Pepper. I then rolled each fillet in a Whole Wheat Flour and Italian Bread Crumb Mix. I lightly fried them in Extra Virgin Olive Oil about 3 minutes per side. As the picture shows they came out golden brown and the taste unbelievable!
For sides I had Grilled Asparagus, Roasted Red Potatoes, and Healthy Life Whole Grain Bread. I seasoned the Asparagus with Garlic Salt and Ground Black Pepper. The Red Potatoes were from the same recipe as the 
Chicken and Roasted Red Potatoes from the other night. I left the recipe for them at the bottom of the post. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Roasted Red Potatoes
Ingredients:
2 slices OSCAR MAYER Turkey Bacon
Small Red Potatoes (about 5), cut into 1-inch chunks
2 Tbsp. chopped fresh parsley
Sea Salt and Black Pepper to taste
Instructions:
*HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
*ADD potatoes to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13×9-inch baking dish.
*BAKE 25 min. or until potatoes are tender.
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