Leftovers: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

November 5, 2017 at 5:53 PM | Posted in Bear Creek Products, chicken, mushrooms, Uncategorized | Leave a comment
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Today’s Menu: Leftovers: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

 

 

It’s been one sleepless and painful night and day. I have been suffering through some extremely painful Phantom Pains. It’s so frustrating because there is nothing you can do to stop them. There’s methods and medicine you can do or take that may work about 5% of the time but for the most part the only thing you can do is try to fight through them. I think I might have got about an hours worth of sleep overnight but that was it. I had nothing for Breakfast but a cup of Bigelow Decaf Green Tea. I went to McDonald’s to pick up Breakfast for Mom and Dad and I went back to bed for most of the Day. The Phantom Pains lessened around 2:00 this afternoon, finally. I’m hoping for a better night tonight! Thank goodness for leftovers, I reheated the Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread. I’ve left the original post from yesterday below. Take care everyone.

 

I had purchased a bag of Bear Creek Creamy Wild Rice Soup Mix at Walmart a while back. So what better day to try it than a Fall day in November. The package contains the Soup Mix which is loaded with Long Grain Wild Rice. I’ll be adding 8 cups of Water, Pulled Chicken, and sliced Mushrooms. You can already tell this has the makings of one Hearty Comfort Food Soup!

 

 

 

For the Pulled Chicken; Yesterday I purchased a Kroger Simple Truth Rotisserie Whole Chicken. I pulled all the meat and put it in a sealable plastic container, which I put in the fridge to store until needed. I also purchased a small container of Mini Bella Mushrooms, from Meijer, that I sliced up.

 

 

 

 

To prepare the Soup; I brought 8 cups of water to a rolling boil. Whisked in Soup Mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Sea Salt and Pepper to taste. When the Soup was ready I then added 1 cup of the Pulled Chicken and 1 cup of the sliced Mushrooms. Stirred until well blended, and served. One excellent Soup! The Soup came out smooth and creamy and the Long Grain Rice, Chicken, and Mushrooms worked perfect. Hearty and Delicious! I also baked a loaf La Brea Multi Grain Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Bear Creek Country Kitchens: Soup Mix Creamy Wild Rice

Deliciously smooth and creamy, and loaded with hearty long-grain wild rice.
High in the Heber Valley of the Wasatch Mountains, Bear Creek Country Kitchens began with one goal in mind: Deliver great hearty homestyle dishes that the whole family will enjoy. Combining high quality hearty ingredients with our special blend of spices, our soups are delicious, yet easy to prepare. Just add water and in minutes you can serve “homemade” soups that will satisfy every appetite.

Creamy Wild Rice
A Bear Creek® soup to get wild about. Smooth and creamy, it’s loaded with hearty long-grain wild rice and graced with carrots, celery, tomatoes, herbs and spices.

Yields about 8 one-cup servings.
Try adding chicken and sliced mushrooms for variety
* Just add water
* Makes 1/2 gallon
* Wild rice soup mix cooks in 15 minutes

Instruction
1 – Directions: Bring 8 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Salt and pepper to taste. Yields about 8 one cup servings.
2 – Store in a cool dry place.

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Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese

October 31, 2017 at 4:50 PM | Posted in chili, Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | 4 Comments
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Today’s Menu: Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese

 

 

To start my morning off I had Steak and Eggs. I love these SayersBrook 4 oz. Bison Filet Mignon! To prepare it I just seasoned it with some McCormick Grinder Sea Salt and Peppercorn Medley. Then I grabbed a small skillet that I sprayed with Pam Cooking Spray, and also added a 1/2 tablespoon of Extra Light Olive Oil to it. Heated it on medium heat. Fried the first side of the Filet 3 minutes and flipped it over and cooked it another 2 1/2 minutes. It came out a perfect medium rare! It was so tender and juicy. Then I also fried up a Sunny Side Egg and toasted a couple of slices of Healthy Life Whole Grain Bread. Also had my morning cup of Bigelow Decaf Green Tea. Went out to grab the morning papers and it was 30 degrees. For the day it was sunny and 42 degrees. Today was cleaning the computer day. Pulled everything out and dusted and cleaned the desk. Then took the back off the computer and dusted and cleaned the insides. Later ran all the scans and deleted some old files. A laid back day around the house today! For Dinner tonight its a Cincinnati Style 4 Way – Spaghetti, 3 Bean Turkey Chili, and Cheese.

 

It’s Chili Season Year Around, but in the Fall the Chili Season really kicks in! Usually when making a Cincinnati Style 4 Way I’m using Skyline Chili or Hormel Turkey Chili w/ Beans as my Chili, which all make a delicious Cincinnati Style 4 Way. But when I have some made, I love using 3 Bean Turkey Chili to make a Cincinnati Style 4 Way. I had made the Crock Pot 3 Bean Turkey Chili yesterday. It turned out so delicious and after the leftovers sat in the fridge overnight it tastes even better the next day!

 

 

For the Spaghetti I’ll be using my regular Pasta, the Ronzoni Healthy Harvest Whole Grain Spaghetti. The Spaghetti is 180 calories and 34 net carbs, which isn’t too bad for Pasta. While at Meijer the other day I picked a few boxes of different Ronzoni Healthy Harvest Pastas, one being Spaghetti. Meijer is the only store where I can find all the Healthy Harvest Pasta Products anymore. Easy to prepare; Using a large sauce pot half way filled with water. Salted the Water and brought it to a boil and added the Spaghetti. Boiled it for 11 minutes; drained and served.

 

 

For the Cheese I’m using Sargento Reduced Fat Shredded Sharp Cheddar. To serve I used a bowl and made a bed of Spaghetti, topped it with the 3 Bean Buffalo Chili, and topped everything with Sargento Cheese. I also added a few shakes of Frank’s Red Hot Sauce to the Chili as it was being heated. Some mighty fine Chili Spaghetti! Some people like adding fine diced Onions also, which would make it a 5 Way. Then for a side, one of the most important parts, Oyster Crackers! Chili Spaghetti is always served with a bowl of Oyster Crackers. I used Skyline Chili Oyster Crackers with a side of Frank’s Red Hot Sauce. To properly eat an Oyster Cracker you have to put 2 or 3 drops of Hot Sauce on it! It’s a Cincinnati thing! I also baked some slices of the New York Bakery Lite Texas Toast. At the end of the post I’ve left the Crock Pot 3 Bean Turkey Chili Recipe. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

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.

Leftovers – Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

October 22, 2017 at 5:04 PM | Posted in chicken, Chicken Helper, leftovers | Leave a comment
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Today’s Menu:: Leftovers – Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

For Breakfast on this Sunday morning 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 bowl 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 Breakfast trio more and more! No McDonald’s for Mom and Dad today, I made Breakfast for them also. I prepared a couple of Poached Eggs, fried some Bob Evan’s Breakfast sausage Links, made some Hash Browns, and baked some Pillsbury Buttermilk Biscuits. Now this beats their usual McDonald’s Breakfast anytime!

 

 

Mom went on to Church and stayed home and watched Dad. He’s to the point now where he can not be left alone so it’s up to us to take care of him. After Mom left I did a couple of loads of laundry. Then it was on to house cleaning, dusted and vacuumed. We have wooden flooring in the Dining Room and Hallway. So I used a dust mop on it and then a light wood floor wax. Done with cleaning inside I cleaned up outside after Lunch. Got the leaf blower out and cleaned the wooden deck and driveway areas. The leaves are all turning and falling. It’s 78 degrees and cloudy out. It looks like our last warm day, cooler weather moving in with rain tomorrow. Anyway everything all done and just relaxed for the rest of the afternoon. For dinner tonight t was leftovers, reheated the I Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta. As always when I make this dish, it’s leftovers the next day. This so good there’s no way I’ll let the leftovers go to waste! Below I’ve left the original post from yesterday, for description and instructions on how to prepare it. See you tomorrow!

 

To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.

 

 

 

 

 

I love the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and an easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Just boil, stir, and season.

 

 

 

As the Pasta was cooking I prepared the Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Light Olive Oil, Sea Salt and Pepper.

 

 

 

It all comes together for one easily made and delicious dinner. I also baked a loaf of La Brea Multi Grain Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

 

Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor

Chicken Helper

* Add chicken
* Pasta side dish included
Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.

Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!

nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%

http://www.bettycrocker.com/products/hamburger-helper/products/chicken-helpers/chicken-helper-crispy-cheddar-bacon-w-cheesy-rotini

Sweet Italian Leftovers – Turkey Sausage and Baked Whole Grain Penne Rigate

October 17, 2017 at 5:24 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftovers – Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate

 

 

For Breakfast I Scrambled a couple of Eggs, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Chilly out there this morning, 39 degrees. But it was another beautiful Fall Day out there, 66 degrees and sunny! We had to have Dad at the Eye Care Center. He has Cataracts and they were going to do testing to see if he would be strong enough to take the surgery. We’ll find out when they call with the results. Its been a very stressful day so I’m going to reheat the leftover Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate for Dinner tonight. I left the original post from last night below. Till tomorrow everyone!

 

I prepared a Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate. I’m using 2 of my favorites, Jennie – O Turkey and Ronzoni Healthy Harvest Pasta. I’ll be using Jennie – O Lean Sweet Italian Turkey Sausage along with Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate. I’ll also be needing; 1 jar La Rosa Sauce, 16 ounces fresh Mozzarella (sliced), ¼ cup Kraft Reduced Fat Grated Parmesan Cheese, and sliced Mushrooms.

 

 

 

I cooked the Pasta according to package directions. Boiling Water for 10 minutes. Drain; set aside.

 

 

 

 

 

 

As the Pasta was cooking I got out the Jennie – O Lean Sweet Italian Turkey Sausage and removed the casing on the Sausage. Then in a large skillet I sauteed the Sausage and the sliced Mushrooms. Cooked it until the Sausage is no longer pink. Drain and return to skillet.

 

 

 

 

 

Added the cooked Pasta, La Rosa Sauce, and Parmesan Cheese to skillet and stir to combine. Next I poured half of the Pasta mixture into a 13×9-inch baking dish coated with Pam Cooking Spray. Layer half of the Mozzarella slices on top. Then bake at 375 degrees F, uncovered, for about 40 minutes or until heated through and Mozzarella is melted. Let cool and chow down!

 

 

 

 

Well the wait for my Comfort Food Pasta Bake was well worth it! The Turkey, Mushrooms, Sauce, and Pasta was just so good. Then the fresh slices of Mozzarella sealed the deal! I love that fresh Mozzarella! Also had the baked French Bread. No Dessert tonight.

 

 

 

 

 

Ingredients

1 lb. dry Healthy Harvest 100% Whole Grain Penne Rigatoni Pasta
3 cups (or 1 large jar) La Rosa Sauce
16 ounces fresh Mozzarella, sliced
1 lb. Jennie – O Sweet Italian Sausage, casings removed
¼ cup Kraft Reduced Fat Grated Parmesan Cheese
6 ounces sliced Mushrooms

Instructions
1 – Cook the Pasta according to package directions. Boiling Water for 9 minutes. Drain; set aside
2 – Meanwhile, in a large skillet sauté the Sausage and Mushrooms until Sausage is no longer pink. Drain and return to skillet.
3 – Add the cooked Pasta, La Rosa Sauce, and Parmesan Cheese to skillet and stir to combine.
4 – Pour half of the Pasta mixture into a 13×9-inch baking dish coated with cooking spray. Layer half of the Mozzarella slices on top.
5 – Add another layer of Pasta and a final layer of Mozzarella.
6 – Bake at 375 degrees F, uncovered, for about 30-40 minutes or until warmed through and cheese is melted.

 

Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate
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. Its delicious flavor is the perfect complement to your favorite pasta recipes. When it comes to keeping your family happy and eating healthy why settle for less than 100%?
Ronzoni® Healthy Harvest® 100% Whole Grain Penne Rigate

* 100% whole grain linguine,
* NON GMO Project Verified
* All natural
* Excellent source of fiber, A low fat
* Sodium free
* Cholesterol free food
* Kosher
Ingredients:
Ingredients: Durum Whole Wheat Flour. Contains Wheat. Manufactured In A Facility That Uses Eggs.

Directions:
* Instructions: 1. bring 4 quarts of water to a rapid boil. 2. add pasta And stir; return to rapid boil. 3. cook uncovered, stirring occasionally for 7 to 9 minutes. 4. drain well.
Safe Handling Instructions: Contains: Wheat.Manufactured in a facility that uses egg ingredients.

Nutrition Facts
Serving Size56 G
Servings Per Container6
Amount Per Serving
Calories 180
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 Mg 0
Sodium 0 Mg 0
Potassium 240 Mg 7
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 2 G
Protein 9 G
https://www.ronzoni.com/en-us/products/3455/WholeGrainPenneRigate.aspx

 

Jennie – O Lean Sweet Italian Turkey Sausage

Lovers of sweet Italian sausage have found a perfect option.

* GLUTEN FREE
* 65% LESS FAT THAN REGULAR PORK SAUSAGE

COOKING INSTRUCTIONS

STOVETOP SKILLET:

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size 109 g
Calories 160
Calories From Fat 90
Total Fat 10.0 g
Saturated Fat 2.5 g
Trans Fat.0 g
Cholesterol 60 mg
Sodium6 70 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 17 g
Vitamin A 0%
Vitamin C 0%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/76-lean-sweet-italian-turkey-sausage

3 Bean Turkey Chili w/ Johnny Cakes

September 26, 2017 at 4:50 PM | Posted in beans, Bush's, chili, Jennie-O Turkey Products, spices and herbs | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Johnny Cakes

 

 

Feeling a little better today, hopefully I’ll be back to 100% soon! This has been one nasty ear infection. For Breakfast this morning I prepared a Poached Egg, 2 Jennie – O Turkey Breakfast Sausage Patties, toasted a slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside we had a high of 91 degrees and a bit humid out. But the temps are going to start to fall everyday a bit from here. By the weekend highs in the 60’s and low 70’s. After Lunch I got the Cart out of the shed and the leaf blower and trimmer and got some yard work done. Tonight’s Dinner, 3 Bean Turkey Chili w/ Johnny Cakes.

 

I’m having my 3 Bean Turkey Chili for Dinner! I’m using my last container that I had in the freezer, so I’ll be making more soon! I sit the container in the fridge overnight to thaw. So today I’ll just empty the contents into a small sauce pan and let it slowly heat on medium low until heated through. The Chili freezes and reheats so easy and tastes like it’s made that day! I also made a small batch of Johnny Cakes which I love having with Chili. I topped my Chili with some fresh shredded Smoked Gouda and a splash or two of Frank’s Hot Sauce. This hit the spot! Below I’ve left the original post on the ingredients and instructions on how to make the 3 Bean Turkey Chili and the Johnny Cakes. Enjoy!

 

When I prepare my Chili I prepare the Ground Turkey and mix the Beans the night before. So the morning I’m making it everything is ready! I had the Crock Pot set up also. To make the Chili I’m using Jennie -O Lean Extra Lean Ground Turkey Breast. 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 a 1/2 a 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.

 

The 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.

 

 

 

The Beans and Ground Turkey were prepared 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 everything 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.

 

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! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

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

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

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

 

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!

Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

September 14, 2017 at 5:02 PM | Posted in Pasta Roni, shrimp | Leave a comment
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Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

Made a Breakfast Sandwich this morning. I toasted a Healthy Life Whole Grain English Muffin, fried several slices of Boar’s Head Sweet Slice Ham, and a 1/2 slice of Boar’s Head Colby Longhorn Cheese. Build your Sandwich and Eat! Also had my morning cup of Bigelow Decaf Green Tea. Mostly cloudy and a light shower, about 78 degrees for a high. After Lunch went over to see Dad for the rest of the afternoon. For Dinner tonight its Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese.

As usual when I make the Shrimp w/ Pasta Roni – Parmesan Cheese dish I have the leftovers the next day. So for Dinner tonight its 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_

Leftovers – Shrimp and Smoked Turkey Sausage Gumbo

August 31, 2017 at 4:59 PM | Posted in gumbo, leftovers, Zatarain's | Leave a comment
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Today’s Menu: Leftovers – Shrimp and Smoked Turkey Sausage Gumbo

 

 

 

For Breakfast this morning I had a bowl of Cheerio’s along with a cup of Bigelow Decaf Green Tea. After Breakfast I went up to the McDonald’s Drive-Thru and picked up Breakfast for Mom. Outside mostly cloudy but not a bad day out,81 degrees and a tad humid. After Lunch headed over to the afternoon with Dad. He’s been doing good, hope to have him home soon! And for my Dinner tonight Leftovers! Tonight its Leftover – Shrimp and Smoked Turkey Sausage Gumbo.

 

Far be it from me to waste leftovers, especially leftovers as god as the 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!

 

What’s not to like with one of my favorite meals; Gumbo, Shrimp, and Smoked Turkey Sausage! 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 Weight Watchers Cookies and Cream Ice Cream Bar.

 

 

 

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
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting

Usage Tips
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

August 7, 2017 at 5:05 PM | Posted in leftovers, pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

For Breakfast this morning I made a Breakfast Sandwich. I toasted a Healthy Life Whole Grain E English Muffin, fried several slices of Boar’s Head Sweet Slice Ham, and a 1/2 slice of Boar’s Head Colby Longhorn Cheese. Build your Sandwich and Eat! Also had my morning cup of Bigelow Decaf Green Tea. When I went out to grab the morning paper we had a light rain and about 58 degrees. The light rain turned into some heavy showers and a high in the mid 70’s. After Breakfast I started doing the laundry for Mom. After Lunch I was going to go see Dad but the rains kept me in. Tough getting out when it rains hard, I get drenched by the time I get my wheelchair out of the trunk. So did some cleaning around the house. For Dinner tonight its Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese and Italian Round Loaf Bread.

 

As usual when I make the Shrimp w/ Pasta Roni – Parmesan Cheese dish I have the leftovers the next day. So for Dinner tonight its 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! I also reheated a couple of slices of La Brea Multi Grain Bread.

 

 

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_

Leftovers – Cheesy Skillet Classic Lasagna w/ Baked French Bread

August 1, 2017 at 5:02 PM | Posted in Jennie-O Turkey Products, leftovers, Velveeta/Kraft Dinners | Leave a comment
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Today’s Menu: Leftovers – Cheesy Skillet Classic Lasagna w/ Baked French Bread

 

 

I had another sort of rough night dealing with Phantom Pains. These didn’t hurt too much but hurt enough to where I didn’t get a lot of sleep. For Breakfast it was just a cup of Bigelow Decaf Green Tea. So I didn’t do a whole today but rest. After Lunch I did go see Dad for awhile. He’s really been doing good in therapy, getting stronger! Back home caught up on a little sleep. For Dinner tonight it’s leftover Cheesy Skillet Classic Lasagna w/ Baked French Bread.

 

 

 

I really enjoyed the Kraft/Velveeta Cheesy Skillets Classic Lasagna so I wasn’t going to let the leftovers go to waste. It reheated perfectly! Just sprinkled a little of the Sargento Shredded Mozzarella Cheese across the top and served. For Dessert tonight a Jello Sugar Free Dark Chocolate Pudding. I left yesterday’s original post below. Later!

First time using the Kraft/Velveeta Cheesy Skillets Classic Lasagna. The box contains the Pasta, Seasoning, and Velveeta Cheese Sauce. I added the Jennie – O Extra Lean Ground Turkey Breast, Water, and Sargento Shredded Mozzarella Cheese. The instructions calls for Ground Beef but as usual I substitute the Ground Beef with the Jennie – O Extra Lean Ground Turkey Breast. Much healthier option with fewer calories, fat, and carbs.

 

To make the dish; You will need the 1 lb. Jennie – O Extra Lean Ground Turkey Breast and 2 cups water. Cook the the 1 lb. Ground Turkey in large skillet, until no longer pink. Add 2 cups water, Pasta and Seasoning; stir. Bring it to a boil. Reduce heat. Cover; simmer 11 min. or until most of the water is gone, stirring frequently. Remove from heat. Stir in the Velveeta Cheese Sauce. Top it off with a cup of Shredded Mozzarella Cheese before serving.

 

 

 

The Lasagna came out fantastic, hot and cheesy! The Seasoning and Cheese was perfect and the Pasta was excellent. Made a very good and hearty Dinner Dish! I also baked a Pillsbury French Bread Loaf.

 

 

 

 

 

 

Kraft/Velveeta Cheesy Skillets Classic Lasagna

Satisfy your taste buds with great tasting Velveeta Cheesy Skillets. Made with rich and creamy Velveeta cheese sauce it’s liquid gold!
Kraft Velveeta Cheesy Skillets Lasagna, 13.1 oz:
* Made with real cheese
* Just add ground beef
* Makes about 5 servings
* Ready in about 20 minutes
* Delectable 13.1-oz Velveeta lasagna
Directions:
Instructions: . You will need. 1 lb. lean ground beef. 2 cups water. Brown 1 lb. lean ground beef in large skillet; drain. Return meat to skillet. Add 2 cups water, Pasta and Seasoning; stir. Bring to boil. Reduce heat. Cover; simmer 9 to 11 min. or until most of the water is gone, stirring frequently. Remove from heat. Stir in Velveeta Cheese Sauce. Customize it! Top with cup shredded mozzarella cheese before serving.

Nutrition Facts
Serving Size2.5 oz. (70g/About 1/5 Package) as Packaged
Servings Per Container5.0
Amount Per Serving
Calories220 Calories
Calories From Fat60 Calories
% Daily Value
Total Fat7.0 g11.0
Saturated Fat2 G25
Trans Fat0 G
Cholesterol10 Mg23
Sodium660 Mg28
Total Carbohydrate33.0 g11.0
Dietary Fiber2 G8
Sugars6 G
Protein8.0 g

Kitchen Hint of the Day!

July 23, 2017 at 5:26 AM | Posted in Kitchen Hints | 2 Comments
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Save some money, fill that freezer…….

 

A full freezer is more economical to run as the cold air doesn’t need to circulate so much, so less power is needed. If you have lots of space free, fill plastic bottles half full with water and use them to fill gaps. Alternatively, fill the freezer with everyday items you’re bound to use.

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