Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread

June 21, 2017 at 5:02 PM | Posted in Jennie-O Turkey Products, pasta, Sargento's Cheese | Leave a comment
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Today’s Menu: Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread

 

 

For my Breakfast this morning I prepared a 2 Egg Scrambled Eggs, that I topped with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and Ortega Smoky Chipotle Taco Sauce. Then I reheated part of the Monster Pork Chop that was leftover from last night. I also toasted a couple of slices of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. And as every morning a cup of Bigelow Decaf Green Tea. Outside it’s partly cloudy with a high around 85 degrees and a bit more humid. After Breakfast I went to the Post Office for Mom, picked up a prescription at Kroger, and stopped by the bank ATM machine. Back home not a lot going on today. After a light Lunch I headed out to Meijer Lawn and Garden. looking for some solar lights for the yard. For Dinner tonight a new recipe, Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread.

 

This 1 of 2 Pillsbury based recipes that I’m trying this week. The Baked Rigatoni with Turkey that I’m preparing was originally made with Ground Beef but as I do with a lot of recipes I put my little spin on them. To make the dish I’ll need; 2 1/2 cups uncooked Rigatoni Pasta (about 7 oz) – I used Racconto Rigatoni, 1 lb Jennie – O Extra Lean Ground Turkey Breast, 1 jar (23.9 oz) Ragu Mushroom Sauce, 1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz), 1/4 cup Kraft Reduced Fat Grated Parmesan Cheese, and Dried Basil Leaves.

 

 

Ready for the oven….

Then to prepare it; I started by preheating the oven to 350°F. Next spray 11×7-inch (2-quart) glass baking dish with Pam Cooking Spray. Cook and drain the Pasta as directed on package, using the minimum cooking time. Meanwhile, in 10-inch nonstick skillet, cook the Jenni – O Turkey over medium-high heat about 12 minutes, stirring occasionally, until thoroughly cooked; drain.

 

 

 

 

….and done!

In the baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese. Bake uncovered for 20 minutes or until thoroughly heated. Garnish with the Basil and serve! I have another one of those “keeper recipes”, it turned out great! Rigatoni is incredible all by itself, but add in the Turkey, Sauce, and Cheese and you have a winning dish. I always substitute Beef with Jennie – O Turkey or Wild Idea Buffalo. Ground Buffalo would go great with also. I’ve left the original Pillsbury recipe and web link at the end of the post.

 

 

To go with Pasta I baked a loaf of the La Brea Bakery Multi Grain Loaf Bread. For Dessert/Snack later tonight a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.

 

 

 

 

 

 

Baked Rigatoni with Turkey

Ingredients

2 1/2 cups uncooked Rigatoni Pasta (about 7 oz), I used Racconto Rigatoni
1 lb Jennie – O Extra Lean Ground Turkey Breast
1 jar (23.9 oz) Ragu Mushroom Sauce
1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz)
1/4 cup Kraft Reduced Fat Grated Parmesan Cheese
Dried Basil Leaves, if desired

Steps

1 Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. Cook and drain Pasta as directed on package, using minimum cook time.
2 Meanwhile, in 10-inch nonstick skillet, cook Turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3 In baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese.
4 Bake uncovered 20 minutes or until thoroughly heated. Garnish with basil.

Nutritional Information

Serving Size: 1 Serving
Calories 270
Total Fat 8g0%
Saturated Fat 3 1/2g0%
Sodium 440mg 0% Total Carbohydrate 27g0%
Dietary Fiber 4g0%
Protein 22g

Leftovers: Healthy Harvest Turkey Lasagna and Baked French Bread

June 12, 2017 at 5:07 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftovers – Healthy Harvest Turkey Lasagna and Baked French Bread

 

 

For Breakfast this morning I fried up a couple of Jennie – O Turkey Breakfast Sausage Patties, some Simply Potatoes Shredded Hash Browns, toasted a slice of Healthy Life Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I headed up the road to the local Kroger, I needed Bread and a few items. They say we are in a stretch of hot and humid days. Don’t mind the heat but I can’t stand the humidity. Did some cleaning outside before it got too bad and then I was in the rest of the day. For Dinner tonight its Leftover Healthy Harvest Turkey Lasagna.

 

 

I had 2 portions of the Lasagna in the freezer that I had sat in the fridge overnight to thaw. Then when it was time for Dinner I put it in a microwavable bowl and heated it up. The Lasagna holds up very good being froze and reheated. When heated, I added some Kraft Reduced Fat Grated Parmesan Cheese to top it off and served! It came out delicious, so glad that I can freeze the leftovers for future Dinner! Below I’ve left a past post that has the ingredients and cooking instructions below. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

 

Ready for the oven…..

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat. Add the Pasta Sauce, Mushrooms, and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

 

…and done!

The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some.

 

 

 

 

Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

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

Directions

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

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

Avocado Turkey Burger

June 4, 2017 at 4:57 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Jennie-O Turkey Products | Leave a comment
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I’m passing along a recipe I came across at the Diabetic Gourmet Magazine, Avocado Turkey Burger. It’s made using Jennie-O Extra Lean Ground Turkey Breast. Check out the Diabetic Gourmet Magazine,  it has a great selection of Diabetic Friendly recipes also. http://diabeticgourmet.com/

 

 

Avocado Turkey Burger
Ingredients

1/2 cup unsweetened applesauce
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
2 teaspoons no-salt seasoning
5 small whole wheat buns
5 slices light Cheddar cheese
1 avocado, peeled and diced

Directions

1 – Drain applesauce in a strainer to eliminate excess liquid. Mix ground turkey, applesauce and no-salt seasoning.
2 – Form mixture into 5 patties. Cook patties according to package directions. Always cook to well-done, 165F as measured by a meat thermometer.
3 – Place burgers on bun bottoms. Top with cheese and avocado. Cover with bun top.
Always cook to an internal temperature of 165F.

 

Nutritional Information (Per Serving)
Calories: 240
Protein: 30g
Sodium: 410 mg
Cholesterol: 50 mg
Fat: 6g
Saturated Fat: 2.5g
Dietary Fiber: 2g
Sugars: 3g
Carbohydrates: 15g
http://diabeticgourmet.com/recipes/html/1327.shtml

Leftovers: Healthy Harvest Turkey Lasagna and Baked French Bread

May 24, 2017 at 4:52 PM | Posted in Jennie-O Turkey Products, Lasagna, leftovers, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftovers – Healthy Harvest Turkey Lasagna and Baked French Bread

 

 

For Breakfast this morning I toasted a Healthy Life and had a cup of Bigelow Decaf Green Tea. Partly cloudy and a passing shower with a high of 68 degrees out today. Cleaned the house today, vacuum and dusted. Cleaned and straightened the Pantry after that. Not much going on after that. For Dinner tonight leftovers, I prepared a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread. I had the Lasagna in the fridge, I had prepared it a the day before. I kept one serving out for Dinner tonight and froze the rest.

 

 
As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

Ready for the oven!

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

…and done!

The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some though. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 
Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

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

Directions

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

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

 

 
Jennie – O Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast

Healthy Harvest Turkey Lasagna and Baked French Bread

May 22, 2017 at 4:59 PM | Posted in Jennie-O Turkey Products, Lasagna, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Healthy Harvest Turkey Lasagna and Baked French Bread

 

 

For Breakfast this morning I fried up a couple of Jennie – O Turkey Breakfast Sausage Links, some Simply Potatoes Shredded Hash Browns, toasted a Healthy Life Whole Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. Partly cloudy and a high of 72 degrees out there today. Right after Breakfast I headed out to Meijer for some items and back home. I had to be at my Oncologist at 10:15 for my 6 month exam. My blood work and exam looked good and I’ll go back in 6 months! Did a few things around the hose and later got the cart out and went around the yard and sprayed for weeds. Took a ride down to the lake and just relaxed. For Dinner tonight I prepared a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread.

 
As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

Ready for the oven!

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

….and done!

The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some though. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 
Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

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

Directions

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

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

 
Jennie – O Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast

For Taco Tuesday – Turkey Tacos and Refried Beans

May 16, 2017 at 5:01 PM | Posted in Jennie-O Turkey Products, Old El Paso Products, Ortega, tacos | Leave a comment
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Today’s Menu: Turkey Tacos and Refried Beans

 

 

 

For Breakfast I prepared some Pioneer Peppered White Gravy along with 2 slices of toasted Healthy Life Whole Grain Bread. I love Gravy!! Also fried up 2 Jennie – O Turkey Breakfast Sausage Links and topped it off with that morning cup of Bigelow Decaf Green Tea. I also baked up a pan of Pillsbury Biscuits for Mom and Dad to have with the gravy. I love Biscuits but 2 slices of toast has way less carbs and calories than one Biscuit. Not a lot going on today, caught up on everything. I took a ride later over to Home Depot to look at some plants and trees. Not sure what I’m going to do yet for some new shrubbery. It’s our warmest day of the year so far, high near 90 degrees and mostly sunny. For Dinner tonight its Turkey Tacos and Refried Beans for Taco Tuesday!

 

I had been wanting Tacos for some time, and tonight is the night! When making Turkey Tacos I love using Jennie -O Ground Turkey Breast! Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey till it was no longer pink in Extra Light Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added, 1 can OF Bush’s Chili Beans – Black Beans, 1 package of Old El Paso Low Sodium Taco Seasoning and 3/4 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O and Old El Paso together make one fine Taco!

 

For toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green Olives, Ortega Smoky Chipotle Taco Sauce, Sliced Jalapenos, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side for Mom and Dad. For dessert/Snack later a bowl of Smart Pop – Pop Corn.

 

 

 
Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%
– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

 

 
Old El Paso Stand n’Stuff Taco Shell

Taco Shells are deliciously crunchy corn shells! Each shell is made with sunflower oil, so they are low in salt and cholesterol. Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce and get crunching!

STAND N STUFF® TACO SHELLS
Stand’n Stuff® Taco Shells are deliciously crunchy, corn shells with a flat bottom so they stand up! What’s more, each Taco shell is made with sunflower oil, so they are low in salt and cholesterol! Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce for a Mexican fiesta everyone will enjoy!

Nutrition Facts
Serving Size 2 shells (27 g)
Per Serving % Daily Value*
Calories 130
Calories from Fat 54
Total Fat 6.0g 9%
Saturated Fat 2.5g 12%
Cholesterol 0 mg 0%
Sodium 115 mg 5%
Carbohydrates 16.0g 5%
Dietary Fiber 1.0g 4%
Sugars 0.0g
Protein 2.0g
http://www.oldelpaso.com.au/products/shells/stand-n-stuff-taco-shells-140g/23.aspx

Diabetic Dish of the Week – Mexican Turkey Frittata

April 4, 2017 at 4:58 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Jennie-O Turkey Products | Leave a comment
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This week’s Diabetic Dish of the Week is a Mexican Turkey Frittata. Its only 170 calories and 4 carbs per serving! 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/

 

 

Mexican Turkey Frittata

This flavorful egg and turkey frittata recipe will wake up your taste buds.
Makes 9 servings

Ingredients

1 (16-ounce) package JENNIE-O Extra Lean Ground Turkey Breast
1/4 teaspoon cumin
1 tablespoon vegetable oil
1 green bell pepper, chopped
2 cups sliced small mushrooms
1 tablespoon chipotle peppers in adobo sauce, finely chopped
3 cups egg substitute or 12 eggs
1/2 cup milk
1/4 cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
1/3 cup sliced green onions

 

DIRECTIONS

1) Heat oven to 350°F. Mist 8 x 8-inch baking dish with cooking spray. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle with cumin; stir to mix.
2) In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring occasionally, until mushrooms are cooked.
3) In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions. Spoon mixture into baking dish. Bake 30 to 40 minutes or until set.
* Always cook to an internal temperature of 165F

 

Nutritional Information (Per Serving)
Calories: 170
Protein: 24g
Sodium: 300 mg
Cholesterol: 40 mg
Fat: 6g
Saturated Fat: 3g
Dietary Fiber: 0g
Sugars: 3g
Carbohydrates: 4g
https://www.jennieo.com/recipes/971-mexican-turkey-frittata

3 Bean Turkey Chili w/ Johnny Cakes

March 20, 2017 at 4:54 PM | Posted in Bush's, chili, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Johnny Cakes

 

 
For Breakfast this morning I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a Sunnyside Up Fried Egg. Just love these skillet Meals! Also had the morning cup of Bigelow Decaf Green Tea. It was house cleaning day today, vacuumed and dusted. I wanted everything looking good because I think they will be releasing Dad from rehab! He’s made great progress the past week and has regained a lot of his strength. Looking forward to his return. Tonight’s Dinner, 3 Bean Turkey Chili w/ Johnny Cakes.

 

Rainy day outside today. Had a high of 62 degrees along with a couple of passing Thunderstorms. A good day to stay in and make some Chili!! I’m making my 3 Bean Turkey Chili for Dinner tonight! I prepared the Turkey and mixed the Beans last night. So this morning I already had the Crock Pot set up and ready along having the Turkey and Beans ready also. So its my 3 Bean Turkey Chili and I made some Johnny Cakes. For Dessert later a bowl of Del Monte No Sugar Added Diced Mangos. Below is the ingredients and cooking directions for the 3 Bean Turkey Chili and the Johnny Cakes.

 

 

To make this 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 and it turns out delicious.

 

 

 

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. I started by opening all 3 cans of Bush Beans into a large bowl and stirred until mixed. Then in the morning, I added the Beans to Crock Pot. 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. Then this morning I added to the Crock Pot. Throw in 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. Also a side of Johnny Cakes, recipe below.

 

 

 

 

To prepare the Johnny Cakes (I love these…) all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. The Cornbread works perfect with Chili! I had a Diet Peach Snapple to go with my Dinner.I forgot, did I tell you how much I love this Chili!

 

 
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.

 

 

 

Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

Turkey Tacos and Refried Beans

February 26, 2017 at 6:13 PM | Posted in Jennie-O Turkey Products, Old El Paso Products, Ortega | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Turkey Tacos and Refried Beans

 

 

For Breakfast I prepared some more of the Pioneer Peppered White Gravy along with 2 slices of toasted Healthy Life Whole Grain Bread. I love Gravy!! Also fried up 2 Jennie – O Turkey Breakfast Sausage Links and topped it off with Turkey Tacos 002that morning cup of Bigelow Decaf Green Tea. Our area here in West Chester has run the full gauntlet of weather! In the last 2 days its been 80 degrees and sunny, heavy rain and thunder storms, dropping temperatures with snow and sleet, and now this morning snow flurries and in the 20’s! All 4 seasons in 2 plus days! After Breakfast it was house cleaning day. Dusted (my least favorite chore), vacuumed, and cleaned the stove and oven. Had a very restless night last night. Dealing with the Phantom Pains, first time in a while. I had a bad case of them lasted for almost the entire day and night. Sure wish they come up with a cure for these. Anyway after Lunch I went up and seen Dad at the rehab center. It looks as though he may be released sometime next week, hope so! For Dinner tonight Turkey Tacos and Refried Beans.

 

black-bean-and-turkey-tacos-001

Well Taco Tuesday came early! I had been wanting Tacos for some time, and tonight is the night! When making Turkey Tacos I love using Jennie -O Ground Turkey Breast! Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey till it was no longer pink in Extra Light Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added, 1 can OF Bush’s Chili Beans – Black Beans, 1 package of Old El Paso Low Sodium Taco Seasoning and 3/4 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O and Old El Paso together make one fine Taco!

 

Turkey and Black Bean Tacos 001

For toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green Olives, Ortega Smoky Chipotle Taco Sauce, Sliced Jalapenos, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side for Mom. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 
Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:Jennie O Extra Lean Ground
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%
– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

 
Old El Paso Stand n’Stuff Taco Shell

Taco Shells are deliciously crunchy corn shells! Each shell is made with sunflower oil, so they are low in salt and cholesterol. Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce and get crunching!

STAND N STUFF® TACO SHELLS
Stand’n Stuff® Taco Shells are deliciously crunchy, corn shells with a flat bottom so they stand up! What’s more, each Taco shell is made with sunflower oil, so they are low in salt and cholesterol! Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce for a Mexican fiesta everyone will enjoy!

Nutrition Factsold El Paso Stand Stuff
Serving Size 2 shells (27 g)
Per Serving % Daily Value*
Calories 130
Calories from Fat 54
Total Fat 6.0g 9%
Saturated Fat 2.5g 12%
Cholesterol 0mg 0%
Sodium 115mg 5%
Carbohydrates 16.0g 5%
Dietary Fiber 1.0g 4%
Sugars 0.0g
Protein 2.0g
http://www.oldelpaso.com.au/products/shells/stand-n-stuff-taco-shells-140g/23.aspx

3 Bean Turkey Chili w/ Johnny Cakes

February 10, 2017 at 6:01 PM | Posted in Bush's, chili, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: 3 Bean Turkey Chili w/ Johnny Cakes

 
For Breakfast this morning I Scrambled some Egg Beater’s Egg Whites seasoning it with Lite Salt, Ground Black Pepper, and a dash of Ortega Smoky Chipotle Taco Sauce. I like using the Smoky Chipotle whenever I can, nice heat and a lot of flavor. Then I heated up a few slices of Boar’s Head Sweet Sliced Ham and toasted a Healthy Life Whole Grain English Muffin. Loaded the Egg Whites, Ham, and a slice of Sargento Reduced Calorie Swiss Cheese on to the English Muffin and I had a delicious Breakfast Sandwich to start this day! Also had the morning cup of Bigelow Decaf Green Tea. It was house cleaning day today, vacuumed and dusted. After Lunch went over to the rehab center to spend some time with Dad. He seems to be getting stronger and he’s working hard in therapy. Just don’t know if he’ll be strong enough to return home, sure hope so. Tonight’s Dinner, 3 Bean Turkey Chili w/ Johnny Cakes.

 
It’s been a long time since I’ve felt a wind as cold as yesterday’s was, stayed in the teens all day! It was windy all day 3 Bean Turkey Chili w Johnny Cakes 006and the wind was so cold it would take your breath away! Not as windy today and a high in the 40’s. But these cold days make me want to have Chili, nothing better than Chili! And I’m ready for some Chili! You can use Jennie – O Extra Lean Ground Turkey Breast or Wild Idea Ground Buffalo. Either version turns out great! I had 2 containers left in the freezer that I sat in the fridge overnight to thaw. So its my 3 Bean Turkey Chili and I made some Johnny Cakes. For Dessert later a bowl of Dole Sliced Peaches. Below I’ve left a post that has the ingredients and full recipe for both the 3 Bean Turkey Chili and Johnny Cakes. Enjoy!

 
To make this 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) 3 Bean Turkey Chili w Johnny Cakes 001drained 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 and it turns out delicious.

 

3-bean-turkey-chili-002

 

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 started by opening all 3 cans of Bush Beans into a large bowl and stirred until mixed. I then added the Beans to the3 Bean Turkey Chili w Johnny Cakes 005 Crock Pot. 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 add from the skillet to the Crock Pot. Throw in 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.

 

 

 

3 Bean Turkey Chili 002

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. Also a side of Johnny Cakes, recipe below.

 

 

 

 

To prepare the Johnny Cakes (I love these…) all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra 3 Bean Turkey Chili w Johnny Cakes 004Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. The Cornbread works perfect with Chili! I had a Diet Dr. Pepper to go with my Dinner.I forgot, did I tell you how much I love this Chili!

 

 

 
3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast3 Bean Turkey Chili w Johnny Cakes 001
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.
https://beatcancer2010.wordpress.com/

 

 
Johnny Cakes (My way)

Ingredients:johnny-cakes-005 (1)

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

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