Leftover: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

April 15, 2018 at 5:14 PM | Posted in pasta, Pasta Roni | Leave a comment
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Today’s Menu: Leftover: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

 

For Breakfast I reheated the leftover Skillet Potatoes and Ham I had for Breakfast yesterday. 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 sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Rain and more Rain outside again, high of 51 degrees. I believe I have a Sinus Infection. Hope this passes quickly, out of it today. Thank goodness for leftovers! Tonight its Leftover: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread. I left yesterday’s post below for Dinner details.

 

 

For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread! Had a Jello Sugar Free Dark Chocolate Pudding for Dessert later.

 

 


Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herbs

 

 


RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flour, yeast, malted barley flour, amylase.
https://riverroadbakehouse.com/our-bread-en-us/

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Leftovers – Baked Turkey Meatballs and Rotini Pasta w/ Baked Multi Grain Bread

February 25, 2018 at 6:10 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu:Leftovers – Baked Turkey Meatballs and Rotini Pasta w/ Baked Multi Grain Bread

 

 

To start the morning of I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Well the rain has finally let up around here but there’s a lot of local flooding and the Ohio River is way over it’s banks. After Breakfast I headed up to the local Kroger to pick up a couple of items. Then stopped by McDonald’s and picked up Breakfast for Mom and Dad. Mom went on to Church and stayed home and kept an eye on Dad. Did a couple of loads of laundry while she was gone. After Mom got back I had Lunch and then headed out to Walmart and Meijer to check out prices for Wood Chips and Weed Killer Fertilizer. Getting ready for Spring! I’ll check out Menard’s and Home Depot tomorrow. For Dinner tonight its Leftovers – Baked Turkey Meatballs and Rotini Pasta w/ Baked Multi Grain Bread. I heated up the leftovers from last night’s meal. I also left the original post from yesterday for directions and ingredients of the dish.

 

 

You can make any Meal healthier by using healthier ingredients. That includes Meatballs and Pasta! I’ll be using Honeysuckle White Turkey Meatballs Kroger finally started having these back in stock! The Honeysuckle White Turkey Meatballs are some of the best I’ve found, fantastic taste and they’re 190 calories and 6 carbs for 3 large Meatballs. For the Sauce I’m using LaRosa’s Original Pasta Sauce. Then for the Rotini Pasta I’ll be using Ronzoni Healthy Harvest Whole Grain Rotini. For the added Cheese topping I’m using Sargento Off the Block Mozzarella Cheese and Kraft Reduced Fat Grated Parmesan Cheese. The Bread is River Road Bakehouse Multi Grain Bread. I’ve been buying this from Meijer the last few months and it’s our favorite Baked Bread.

 

 

I first turned the oven on to 400 degrees. As I said, for the Meatballs I’m using my favorite, Honeysuckle White Turkey Meatballs. Kroger finally started having these back in stock! The Honeysuckle White Turkey Meatballs are some of the best I’ve found, fantastic taste and they’re 190 calories and 6 carbs for 3 large Meatballs.

 

 

 

 

I’ll be cooking them in LaRosa’s Original Pasta Sauce, one of my favorites! The Sauce goes great on Pasta, Pizza, or as a Dipping sauce. I grabbed a Sauce Pan, sprayed it Pam Cooking Spray, added the Sauce to it, and heated on medium low heat. As the Sauce started to heat up I added the Turkey Meatballs, stirred until covered with the Sauce. Cooked them for about 7 minutes and then reduced the heat to low until I was ready to use them.

 

 

 

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 put it into the Baking Dish. Then Seasoned the Rotini with 2 teaspoons of Extra Light Olive Oil, some McCormick Grinder Italian Seasoning, and Kraft Grated Reduced Fat Parmesan Cheese.

 

 

 

Next I topped the Rotini with the LaRosa’s Sauce and Turkey Meatballs. Sprinkled more of the Grated Parm Cheese followed by a layer of Sargento Mozzarella Cheese. The oven was preheated at 400 degrees so it was ready to bake. As the Past Dish was baking I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread.

 

 

 

 

The Meatballs and Rotini came out incredible! The Turkey Meatballs, Rotini Pasta, Cheese, and Sauce combined to make one delicious Dish! Plus Mom and Dad both enjoyed it. Neither is big on Pasta but had 2 servings of it!. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

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 Size 56.0
Servings Per Container 6

Amount Per Serving
Calories180 Calories
Calories From Fat 15 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

 

 

Honeysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked Honeysuckle White Fresh Italian Style Turkey Meatballs and ready to heat and eat.

Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90, Total Carbohydrates 6.0g 2%, Dietary Fiber 0.5g 2%, Protein 17.0g

http://www.honeysucklewhite.com/ProductDetail.aspx?product_id

Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

February 22, 2018 at 6:23 PM | Posted in pasta, Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin. I topped 1/2 the Muffin with Smucker’s Sugar Free Blackberry Jam and the other 1/2 with Nutella. If your not sure what Nutella is, Nutella is a brand of sweetened hazelnut cocoa spread. I’ll buy a small jar of this from time to time. I also had my morning cup of Bigelow Decaf Green Tea. Outside more rain! There’s heavy flooding in a lot of places, especially in Cincinnati along the Ohio River. A lot of roads and businesses are under water. Plus heavy rain up until Sunday so it will get worse. Not feeling real good again today. So I took it easy still fighting with my Sinuses. For Dinner tonight its Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese. And thank goodness for Leftovers, sure didn’t feel like cooking today. I left the post from yesterday below for the Dish description and directions.

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I love having Shrimp with the Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Pasta Roni – Parmesan Cheese

Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*

What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Kitchen Hint of the Day!

February 22, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save those Pasta Leftovers………..

Save time and get 2 meals out of your pasta leftovers – Double your favorite recipes, and freeze the extra servings for later use. This works perfectly with sauces and baked pasta dishes.

Leftovers: Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread

February 1, 2018 at 5:53 PM | Posted in Banquet Homestyle Bake | Leave a comment
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Today’s Menu: Leftovers – Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread

 

 

To start the day off I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I love this trio to start my day. I also had a cup of Bigelow Decaf Green Tea. Had a mix of snow and light rain this morning. Cloudy and 41 degrees this afternoon. Gave Mom a hand with a couple of loads of laundry. Then later cleaned the house, vacuum and dusted. For Dinner tonight its Leftovers. I reheated the Banquet Homestyle Bakes Pizza Pasta. I left the original post from yesterday below for ingredients and instructions of the dish.

 


Oh I love this Pizza Pasta! This is one of my favorite boxed foods, Banquet Homestyle Bakes Pizza Pasta. Nothing like a quick, easy and delicious comfort food. But here’s another product I love and it’s getting harder and harder to find, I can only find it at Walmart or online now!

 

 

 

 

Anyway it’s got two of my favorites in it, pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and sliced Portabello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really had a good Pizza flavor to it. The Sauce with the Mushrooms, Sausage, and Pepperoni provides the great flavoring. Easily prepared and makes a hearty and delicious meal.

 

 

Along with the Pizza Pasta I also prepared some Baked Cheesy Bread. Another easy one, using Healthy Life Whole Grain Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Banquet Homestyle Bakes Pizza Pasta

When only comfort food will do, Banquet Homestyle Bakes are the perfect choice. Each comes complete with everything you need to make a delicious and hearty straight-from-the-oven meal. So you’ll spend less time worrying about your meal—and more time enjoying it.

*Pepperoni and sausage included
*5 minute preparation oven or stove top

Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.

Nutrition Facts
Serving Size 1 cup prepared (195g)
Servings Per Container 4
Amount Per Serving
Calories 280Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 820mg 34%
Potassium 530mg 15%
Total Carbohydrate 46g 15%
Dietary Fiber 4g 16%
Sugars 12g
Protein 10g
http://www.banquet.com/homestyle-bakes/pizza-pasta-bake

Leftovers: Turkey Lasagna and Baked French Bread

January 1, 2018 at 6:01 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftovers – Turkey Lasagna and Baked French Bread

 

 

For Breakfast on this first day of 2018 I prepared Scrambled Eggs, Turkey Sausage Links, Toast, and a cup of Bigelow Decaf Green Tea. Scrambled 2 Eggs that I sprinkled with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Next I heated up 2 of the Johnsonville Turkey Sausage Links, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. And that’s how I started 2018! This morning its a cold one, 1 degree and minus 3 wind chill. So another day of staying in and not a whole lot to get done. I ran the vacuum and dusted. The rest of the day just kicked back and watched some College Bowl Games and watched some shows I had recorded. For Dinner tonight its Leftovers. I reheat the Turkey Lasagna and Baked French Bread.

Below I’ve left the post from yesterday for the description and instruction of the Dish.

 

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), 1/2 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.

 

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/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

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

Leftovers – Prime Rib w/ Mashed Potatoes, Green Beans, and Baked French Bread

December 26, 2017 at 6:00 PM | Posted in BEEF, prime rib | Leave a comment
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Today’s Menu: Leftovers – Prime Rib w/ Mashed Potatoes, Green Beans, and Baked French Bread

 

 

 

I had to fast over night and skip Breakfast this morning. I had my 4 month checkup at the Family Doctor for my for my cholesterol, sugar and etc. Really great timing to have to have this done. Fasting on Christmas Night with everything to eat and snack on. This will be the last time I let them schedule this around a Holiday! Anyway I had to be at the Doctor at 8:15. It’s one COLD morning out there today! A low of 14 degrees and a high of only 24 along with one cold breeze. I guess our mild Winter is over. Back home gave Mom a hand with a couple of loads of laundry. Then after Lunch I cleaned the house, vacuum and dusted. For Dinner tonight it’s Christmas Dinner leftovers! I reheated the Prime Rib w/ Mashed Potatoes and Green Beans. Then I also baked a loaf of Pillsbury French Bread.

 

I reheated the Green Beans and Mashed Potatoes in the microwave. We had used Del Monte Cut Green Beans along with Bob Evan’s Mashed Potatoes

 

 

 

 

 

Then to reheat the Prime Rib I heated the oven on 350 degrees. Sliced off my Prime Rib from the remaining Roast and put the slice into a small baking pan. Covered the pan with Foil and reheated it for about 15 minutes. It reheated perfectly, and tasted just as delicious! You got to leftovers especially when its Prime Ribs and Sides! As I said I also baked a loaf of Pillsbury French Bread. For Dessert/Snack tonight I had a bowl of Skinny Pop – Pop Corn along with a Diet Dr. Pepper to drink.

 

 

 

Prime Rib

A slice of prime rib from a standing rib roast, topped (on the right side) with mushrooms

A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.

It is most often roasted “standing” on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving.

Rib eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed.

While often referred to as “prime rib”, the USDA does not require the cut to be derived from USDA Prime grade beef.
https://en.wikipedia.org/wiki/Standing_rib_roast

 

Leftovers – Shrimp and Smoked Turkey Sausage Gumbo

December 23, 2017 at 6:42 PM | Posted in Butterball Smoked Turkey Sausage, leftovers, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Leftovers – Shrimp and Smoked Turkey Sausage Gumbo

 

 

For Breakfast this morning I Scrambled a Couple of Eggs, toasted a Healthy Life Whole Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. It went from 51 degrees yesterday morning to 27 degrees with a mix of rain and snow flurries. Had a high of 40 degrees with rain showers during the day. It looks as though the cold weather is moving in for a while. Highs in the 20’s and 30’s with lows in the teens and single digits. We had a nice run of weather in December though. Still sore and stiff from the tumble I took the morning before. Not a lot going on today, just took it easy. For my Dinner tonight Leftovers! Tonight its Leftover Shrimp and Smoked Turkey Sausage Gumbo.

 

I never let these leftovers go to waste, Shrimp and Smoked Turkey Sausage Gumbo leftovers! So for Dinner tonight I reheated the leftover Shrimp and Smoked Turkey Sausage Gumbo. The dish reheats perfectly! It’s just as good the second time around, if not better! I also reheated a couple of slices of French Bread that was leftover from last night. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar. I have left the original post from the other day that has the ingredients and instructions for the Shrimp and Smoked Turkey Sausage Gumbo. Enjoy!

 

 

One of my favorites tonight, Shrimp and Smoked Turkey Sausage Gumbo! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Kroger Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

 

 

The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! I also baked a loaf of Pillsbury French Bread. For Dessert later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal
https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Kitchen Hint of the Day!

December 22, 2017 at 6:40 AM | Posted in Kitchen Hints | Leave a comment
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Be sure to reuse your Christmas leftovers; Turkey, ham, chicken, seafood and vegetables can all be used up in sandwiches, quiches, stir-fries and casseroles to be eaten over the Christmas Holiday.

Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

November 24, 2017 at 5:53 PM | Posted in leftovers, Pasta Roni, shrimp | Leave a comment
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Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

 

For Breakfast I made a Turkey, Diced Potato, and Scrambled Egg Breakfast Skillet. I used leftover Pulled Jennie – O Turkey Breast meat, Simply Potatoes Steakhouse Diced Potatoes, Scrambled 2 Eggs, and to heat it all up I added some Mild Jalapeno Slices and Ortega Chipotle Taco Sauce. This came out so delicious! I’m always up way earlier than Mom and Dad, so I reheated the leftovers for Mom and Dad for their Breakfast. I’ll have to have this dish for Dinner sometime! Also had my morning cup of Bigelow Decaf Green Tea. Mostly cloudy and 45 degrees for a high. It was a day of TV for me today! For Dinner tonight its the Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese from the day before.

 

As usual I never let these leftovers go to waste! So for Dinner tonight its the Leftovers! Below is the original post of Shrimp w/ Pasta Roni – Parmesan Cheese and La Brea Multi Grain Bread, which contains ingredients and directions.

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals!

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

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