Sliced Sweet Italian Turkey Sausage and Whole Grain Rotini

February 12, 2018 at 6:01 PM | Posted in Jennie-O, Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Sliced Sweet Italian Turkey Sausage and Whole Grain Rotini

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Today is my Mom’s 90th Birthday! So, So lucky to have my Mom around all this time! After Breakfast I went to Kroger to pick up a Birthday Cake and Flowers for her and stopped by McDonald’s to pick up Breakfast for her and Dad. Not a bad day out, sunny and a high of 40 degrees. Swept of the driveway and wooden deck outside. After Lunch did some house cleaning and a load of laundry. For Dinner tonight I prepared Sliced Sweet Italian Turkey Sausage and Whole Grain Rotini.

 


For the Sausage I’m using a favorite of mine, Jennie – O Turkey Sweet Italian Sausages. I love these about anyway I can prepare them. And tonight I’ll be slicing them up and using them with Pasta.

 

 

 

 

 

To prepare the Sausage I took a large skillet, sprayed it with Pam Non Stick Cooking Spray, added a 1/2 tablespoon of Extra Light Olive Oil, and preheated the skillet on medium heat. I kept the Sausage Links whole to keep all the juices in, I’ll slice them after they have been cooked. With the skillet heated I added 3 of the Sausages and covered the pan with the lid. I cooked them for 16 minutes, turning them frequently. After 16 minutes I checked one of the Sausages with a meat thermometer and it was at 164 degrees. Always be sure Turkey is at 165 degrees before eating. I let the Sausages cool for 3 minutes and sliced them into bite size pieces and set them aside until I was ready to add them to the Pasta, which I had already started to boil.

 


For the Rotini Pasta I’m using my favorite, Ronzoni Healthy Harvest Whole Grain Rotini. Easy to prepare; I used a large sauce pan and added 1 1/2 quarts of water and Salt and brought it to a rapid boil. Added the Pasta and brought it back to a boil. Cooked uncovered for 10 minutes, stirring often. Drained the Pasta and added it to a large bowl.

 

 

 

 

Seasoned it with 2 teaspoons of Extra Light Olive Oil, some McCormick Grinder Italian Seasoning, Kraft Grated Reduced Fat Parmesan Cheese, and topped it with LaRosa Sauce. Added the sliced Jennie – O Sweet Italian Sausages and stirred until well mixed. Served it in a bowl and topped it with a sprinkle of the Parm Cheese and some Sargento Shredded Mozzarella Cheese. I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Ronzoni Healthy Harvest Rotini 100% Whole Grain


Ronzoni Healthy Harvest Rotini 100% Whole Grain. Since 1915. This is 100% all natural and made from a single ingredient, 100% whole wheat. With an excellent source of fiber, it is an important part of a heart healthy* diet. Its delicious flavor is the perfect complement to your favorite pasta recipes.

* Ronzoni Healthy Harvest Rotini 100% Whole Grain.
* Since 1915.
All natural.
* 56g whole grains per serving.
* Excellent source of fiber.
* 100% Whole Grain When it comes to nutrition, why settle for less than 100%?
* Ronzoni healthy harvest pasta is 100% all natural and made from a single ingredient, 100% whole wheat.
* With an excellent source of fiber and 56g of whole grains per serving, it is an important part of a heart healthy* diet.

Directions:
Instructions: See perfect pasta guide for quantities and cook times.Bring water to a rapid boil. To add flavor and reduce stickiness, add salt.Add pasta and stir; return to rapid boil.Cook uncovered, stirring occasionally.Drain well. Serve as desired.Maintaining perfect pasta.To keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce, and refrigerate.Perfect pasta guide.Servings – 2. Pasta – 1/3 box. Water – 2 quarts. Salt – 1 tsp.Servings – 3. Pasta – 1/2 box. Water – 3 quarts. Salt – 2 tsp.Servings – full box. Water – 5 quarts. Salt – 1 Tbsp.Very firm 8 min – firm 9 min – tender 10 min.To keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce, and refrigerate.

Nutrition Facts
Serving Size56.0
Servings Per Container6
Amount Per Serving
Calories180 Calories
Calories From Fat15 Calories
% Daily Value
Total Fat 1.5 g2
Saturated Fat 0 G0
Trans Fat 0 G
Polyunsaturated Fat 1 G
Monounsaturated Fat 0 G
Cholesterol 0 Mg0
Sodium 0 Mg0
Potassium 240 Mg7
Total Carbohydrate 39 g13
Dietary Fiber 5 G20
Sugars 2 G
Protein 9 g

Turkey Sausage Stuffed Jalapenos

December 31, 2016 at 6:09 AM | Posted in Jennie-O Turkey Products | Leave a comment
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We have this from time to time and everyone loves it,Turkey Sausage Stuffed Jalapenos! Using the Jennie – O Turkey Sausage, Fat Free Cream Cheese, and Kraft Light Ranch Dressing you’re making that much healthier without missing any of the flavor. Don’t forget to Make the Switch! Enjoy and Eat Healthy in 2017!

 

 

Turkey Sausage Stuffed JalapenosJennie O Make the Switch

Ingredients
1 pound Jennie – O Ground Turkey Sausage
1 (8 ounce) package Fat Free Cream Cheese, softened
1 cup shredded Kraft Parmesan Cheese
1 pound large fresh Jalapeno Peppers, halved lengthwise and seeded
1 (8 ounce) bottle Kraft Light Ranch Dressing (optional)

Directions
Preheat oven to 425 degrees F.
1 – Place turkey sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
2 – In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
3 – Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Bourbon Glazed Chicken Breast Chunks w/ Crispy Parmesan Cauliflower Bites

April 6, 2016 at 5:00 PM | Posted in Perdue Chicken Products | 2 Comments
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Today’s Menu: Bourbon Glazed Chicken Breast Chunks w/ Crispy Parmesan Cauliflower Bites

 

 

Bourbon Glazed Chicken Breast Chunks w Crispy Parmesan Cauliflo 013
Had a bowl of Kashi 7 Whole Grains Puffs for Breakfast, love this cereal! Did some things around the house. Then out to the shed and repaired a wooden shelf that the bracket broke that was holding up one end. Another breezy and cold day out there, mostly sunny though. Got into the shower this morning and the shower curtain rod broke as I got in the shower. So it was off to Walmart and bought a new rod and shower curtain, needed a shower curtain anyway. So for dinner tonight it was appetizers, I prepared Bourbon Glazed Chicken Breast Chunks w/ Crispy Parmesan Cauliflower Bites.

 

 

Bourbon Glazed Chicken Breast Chunks w Crispy Parmesan Cauliflo 004
According to Basic Food Math, doesn’t 2 appetizers equal 1 dinner? Hope so because that’s my dinner tonight! I prepared Bourbon Glazed Chicken Breast Chunks w/ Crispy Parmesan Cauliflower Bites. I used PERDUE® Bourbon Glazed Chicken Breast Chunks and a container of Kroger Produce Cauliflower Florets.

 

 

 

 

Bourbon Glazed Chicken w Baked Potato and Cut Green Beans 003
As all the Perdue Chicken products it’s easy to prepare. Preheated the oven to 375°F. Sprayed a baking sheet with Pam Cooking Spray and placed the frozen Chicken pieces in single layer on the baking sheet. Baked on the middle over rack for 25 minutes, until heated through. Turned the pieces halfway through heating time. I’ve got another Perdue Chicken Product that makes a delicious dinner! The Bourbon Glaze is outstanding. Thick and spicy, but over powering. Another great Item to have on hand in the freezer!

 

 

Breaded and Ready!

Breaded and Ready!

I came across this recipe from one of my favorite blogger/web sites, Closet Cooking. Fantastic site with a load of delicious and creative recipes like the one I’m preparing tonight,Crispy Parmesan Cauliflower Bites. I had bought a package of the Cauliflower Florets at Kroger the other day with this recipe in mind. To prepare them I needed; 1 Package of Cauliflower Florets, 1/2 cup Flour, 1/2 cup Egg Beater’s, 1 cup Shake and Bake Seasoned Panko, 1/2 cup Kraft Reduced Fat Parmesan Grated Cheese, 1 tablespoon Zatarain’s Creole Seasoning, and Extra Virgin Olive Oil for frying. The original recipe and web link is at the end of the post.

 

 

Too Good!

Too Good!

To prepare them; Working in batches dredge the cauliflower florets in the flour, dip into the eggs, and coat in the mixture of the breadcrumbs, Parmesan and creole seasoning before frying them in oil heated to medium-high (~350F/180C) until golden brown and setting them aside on paper towels to drain. Love these! You could make a meal out of these alone. The only problem with this dish is trying to get them to the the table before eating them! Huge KEEPER RECIPE!! The original recipe and it’s web link is at the bottom of the post. 2 Appetizers does equal 1 Dinner! For dessert later a Kashi Dark Mocha Almond Granola Bar.

 

 

PERDUE® Breaded Chicken Breast Chunks, Bourbon Glazed
Breaded chicken breast chunks, fully cooked and glazed with sweet bourbon sauce, packed in a 3.5 LB resealable bag. Frozen.

* Fully CookedPerdue Bourbon Glazed Chicken
* Frozen
* Breaded
* Easy to Use

COOKING & PREP
CONVENTIONAL/TOASTER OVEN (Preferred Method)
• Preheat oven to 375°F. Spray baking sheet with cooking spray
• Place frozen pieces in single layer on baking sheet.
• Bake on middle over rack for 23 to 25 minutes, or until heated through. Internal temperature should reach 150°F to 160°F.
• Turn pieces halfway through heating time. MICROWAVE OVEN:
• Place frozen pieces in single layer on a microwave-safe plate.
• Heat, uncovered on HIGH for 2-1/2 to 3-1/2 minutes turning halfway through heating time.
• Let stand 1-2 minutes before serving. Appliances may vary. Heating times are approximate.
https://www.perdue.com/products/perdue-breaded-chicken-breast-chunks-bourbon-glazed-for-clubs-56-oz/80454/

 

 

 

 

 

 

Crispy Parmesan Cauliflower Bites
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
Crispy bite sized pieces of tender cauliflower coated in a panko and parmesan crust seasoned with a creole/cajun spice mix that is so addictive that you will never reach for that bag of microwave popcorn again!

ingredients
1 large cauliflower, cut into bite sized florets
1/2 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
1 cup panko breadcrumbs (gluten-free for gluten-free)
1/2 cup parmigiano reggiano (parmesan), grated
1 tablespoon creole seasoning
oil for frying
directions
1 – Working in batches dredge the cauliflower florets in the flour, dip into the eggs, and coat in the mixture of the breadcrumbs, parmesan and creole seasoning before frying them in oil heated to medium-high (~350F/180C) until golden brown and setting them aside on paper towels to drain.
2 – Enjoy warm by itself or with your favourite dipping sauce.
Nutrition Facts: Calories 337, Fat 13.8g (Saturated 3.9g, Trans 0), Cholesterol 92mg, Sodium 346mg, Carbs 34g (Fiber 5g, Sugars 4g), Protein 15g
http://www.closetcooking.com/2015/01/crispy-parmesan-cauliflower-bites.html

Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Baby Carrots

August 21, 2014 at 5:21 PM | Posted in fish, risotto, Zatarain's | Leave a comment
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Today’s Menu: Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Boiled Baby Carrots

 

 

 

Seasoned Haddock and Risotto 010
Another humid day out with a whole lot of rain on and off all day. Then it was long night for myself again, Phantom Pains all night and most of today. It was the bad ones too, so I didn’t get much sleep. Finally took a nap around 1:00 this afternoon and felt somewhat better. I just wish there was a medication or something to fight Phantom Pains when they occur. I didn’t have a chance to go see my Dad but talked to him on the phone a couple of times. For dinner tonight I prepared a Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Boiled Baby Carrots.

 

 

 

Seasoned Haddock and Risotto 001
Haddock just frys up so good, a nice golden brown crust with a great fresh taste. To prepare it I had a big fillet that I rinsed in cold water and patted dry with a paper towel. I then cut the fillet into smaller pieces, seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. The Zatarain Mix gives it that golden brown crust I love along with a ton of flavor.

 

 

 
For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. Then I also boiled some Mini Carrots and had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Lundberg Risotto2
Lundberg Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

 

 

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

 
Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.

 
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Panko Crusted Baked Shrimp w/ Mac and Cheese

May 26, 2014 at 5:08 PM | Posted in Sea Salt, seafood, shrimp, Velveeta/Kraft Dinners | Leave a comment
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Today’s Menu: Panko Crusted Baked Shrimp w/ Mac and Cheese

 

 

 

Panko Baked Shrimp Mac and Cheese 007

 

Started with a Breakfast of Turkey Goetta and Hash Brown Skillet! I love using Goetta in any Breakfast Dish. It was a little bit hotter and more humid out today. Still working on cleaning out the shed and worked on the computer today. Had to purchase a new mouse for the computer, the old one kept conking out on me. For dinner tonight I prepared Panko Crusted Baked Shrimp w/ Mac and Cheese.

 

 
I found the Shrimp recipe on the back of a box of Shake and Bake Panko Bread Crumbs. I’m a Shrimp lover so why not make as healthy as you can. Baking over frying, to save on those calories and carbs. I needed the following to prepare the Shrimp; 16 oz jumbo shrimp (peeled and deveined), sea salt and pepper to taste, 1/4 cup egg substitute (Egg Beaters), 1 packet of Shake and Bake Panko Bread Crumbs, 1 tbsp Kraft Reduced Fat Grated Parmesan Cheese, and Pam Cooking Spray. The original recipe didn’t call for the Parm Cheese, I added that.

 

 
To prepare start by preheating the oven to 400°. Spray a baking sheet with cooking spray. Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another bowl. Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the bowl with the egg beaters to coat. Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet. Spray the top of the shrimp with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away. These Shrimp are the bomb! You have that delicious taste of the Shrimp, the tangy sharpness of the Parm Cheese and the crunch of the Panko. Another one of those keeper recipes! For a side I prepared a Microwavable Bowl of Kraft Cheese and Shells, made with 2% Milk. For dessert later a bowl of Breyer’s Carb Chocolate Ice Cream.

 

 

 
Panko Crusted Baked ShrimpPanko Baked Shrimp Mac and Cheese 001

Ingredients:

16 oz jumbo shrimp, peeled and deveined
sea salt and pepper to taste
1/4 cup egg substitute (egg beaters)
1 packet Shake and Bake Panko Bread Crumbs
1 tbsp Kraft Reduced Fat Grated Parmesan Cheese
Pam Cooking Spray

 

 

Directions:

Preheat oven to 450°. Spray a baking sheet with cooking spray.

Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another.

Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the egg beaters to coat. Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet.

Spray the top of the shrimp generously with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away.

 

 

 

 

 

 

Shake N Bake Coating Mix, Seasoned PankoShake N Bake Coating Mix, Seasoned Panko
3.8 oz.

2 pouches for 2 meals. Per 1/8 packet: 25 calories; 0 g sat fat (0% DV); 160 mg sodium (7% DV); 0 g sugars. http://www.ShakeNBake.com. 100% recyclable. Recycling program for this package may not exist in your area.

Ingredients
Bleached Wheat Flour, Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Salt, Canola Oil, Sugar, Contains Less than 2% of Yeast, Wheat Flour, Paprika, Dried Onions, Spice, Caramel Color, Ascorbic Acid.

Warnings
Contains: wheat.

Directions
Quick Prep! Heat oven to 400 degrees F. Moisten 2 lb boneless skinless chicken breasts (6 to 8 breasts) with water. 1. Shake chicken, 1 or 2 pieces at a time, in shaker bag with 1 pkt. coating mix. Discard bag and any remaining coating mix. 2. Bake in ungreased or foil-lined 15x10x1-inch pan 20 minutes or until done (minimum internal temperature of 165 degrees F when tested with meat thermometer). Do not cover or turn chicken while baking.

Whole Wheat Spaghetti and Turkey Meatballs w/ Baked French Bread

April 19, 2014 at 5:12 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta, spaghetti, Turkey meatballs | Leave a comment
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Today’s Menu: Whole Wheat Spaghetti and Turkey Meatballs w/ Baked French Bread

 

Spaghetti and Turkey Meatballs 003

 
A sunny Spring day out today, but we still have a cool light breeze blowing. Took the Cart out for a spin but wasn’t out too long due to the wind. The past day or so Mom and me have been gathering old bills and documents that needed shredded. This morning around the area was Shred Day. They have this every Spring where you can drop off anything you need shredded. I believe there was 4 drop areas this year from 9-1. I went over to one that was about 2 miles away around 9:00 this morning. I had no clue what I was in store for! There was literally hundreds, and I mean hundreds, of cars already in line! So from 9:02 this morning till about 10:10 I was in line to drop off 6 bags of bills and papers that needed shredded. The line actually moved quicker than what I thought it would, but what a traffic nightmare it was over there. Next time I’ll go early. We have a shredder, but its old and very slow. Maybe it’s time to invest in a new one. Anyway for dinner a classic comfort food, Spaghetti and Turkey Meatballs with French Bread.

 

 

 
You just can’t go wrong with a Spaghetti and Turkey Meatballs Dinner! I used Ronzoni Healthy Harvest Whole Wheat Spaghetti and Turkey Meatballs along with Honeysuckle White Turkey Meatballs. I always use Ronzoni Healthy Harvest Pastas. The Spaghetti is 180 calories and 35 net carbs, which isn’t bad for Pasta. The Honeysuckle White Turkey Meatballs are the best I’ve found, fantastic taste and their 190 calories and 6 carbs for 3 Meatballs. Topped everything with some fresh grated Parmesan Cheese and Ragu Chunky Mushroom Pasta Sauce. I normally use Bella Vita Low carb Pasta Sauce but was out of it so I went with the Ragu, which was excellent! I also baked a loaf of Pillsbury Rustic French Bread. Before baking it I brushed the top with extra Virgin Olive Oil and sprinkled Sesame Seeds across the top. It was a real Italian treat tonight! For dessert later a Jello Sugar free Double Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Ronzoni Healthy Harvestronz (1)

 

Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?

People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and diabetes. Fiber also prevents constipation, hemorrhoids and diverticulosis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.

Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.

Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.

Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.
Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7

Amount Per Serving

Calories 180 Calories from Fat 10

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrates 41g 14%

Dietary Fiber 6g 23%

Sugars <1g

Protein 7g

 

 

http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006502

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