Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries

January 10, 2020 at 6:38 PM | Posted in Boar's Head, chicken, Ore - Ida | Leave a comment
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Today’s Menu: Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries

 

 

 

For Breakfast this morning I made a Egg White Ham and Cheese Omelet. I used Egg Beater’s Egg Whites, Meijer Diced Ham,  and Sargento Off the Block Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread topped with I Can’t Believe It’s Not Butter. I also had a cup of Bigelow Decaf Green Tea. It’s one rainy day out there today. Rain and 59 degrees out today. House cleaned today, ran the vacuum and dusted. Then straightened up the pantry. For Dinner tonight a Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries.

 

A Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie sure sounded goods for Dinner tonight! I have seen a few on cooking shows recently and just thought it was time to have one. I’ll need a package of Thin Cut Chicken Breasts, Boar’s Head Vermont Cheddar, French’s Honey Mustard, Butter Lettuce, and a Meijer Perfection Wheat Mini Hoagie Bun.

 

 

 

 

I bought a package of Katie’s Best Thin Sliced Chicken Breasts at Meijer a day ago and I’ll be using those. To prepare them, this morning I removed a couple of them from the package and froze the remainder. I put the Chicken in a large Hefty Plastic Bag and added Buttermilk and Frank’s Hot sauce to bag. Squeezed the bag together making sure to fully cover both Chicken Breasts and sat the bag in the fridge to marinate until ready to use.

 

 

 

I turned the oven on to 400 degrees. Then to prepare the Chicken I first got a Cast Iron Skillet out. Added a 1 1/2 tablespoons of Extra Light Olive Oil to it and heated the skillet on medium heat. As the skillet was heating got the bag with Chicken marinating out of the fridge. Took the Chicken out of the bag and shook off the excess Buttermilk and Hot Sauce Marinade, I seasoned them with Salt and Pepper. I then put a couple of tablespoons of Flour, that I Seasoned with Paprika, a in pie pan and rolled the Chicken Breasts in the Flour, making sure both sides were covered with the Flour.

 

With the Cast Iron heated I added the Chicken Breasts. Cooked them 2 minutes a side and then finished them off in the oven. I flipped them over 1 more time and continued to cook them until I had a temperature reading of 165°F. As I removed them from the oven I added a slice of Boar’s Head Vermont Cheddar Cheese to them. The Chicken came out Golden Brown!

 

 

 

 

To make my Hoagie I’ll need Bacon, Vermont Cheddar Cheese (already added), Honey Mustard, Lettuce, and the Wheat Hoagie Buns. I used Smithfield Hickory Smoked Bacon that I had fried earlier this afternoon. I only needed about about 2 slices per Hoagie but as always when frying Bacon you have to double the amount you prepare because you end up eating half of what you fix!

 

 

 

 

So I split the Hoagie Buns in 1/2. On the bottom Bun I added the Honey Mustard putting a nice slathering across the Bun. I love that word slathering, it just sounds like something good is coming! So then I added the Lettuce, the Cheese topped Chicken Breast, the Bacon, and the top Bun. The Hoagie was delicious!

 

 

 

To go with Hoagie I baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

Health Benefits of Chicken Breast
Chicken breast is an excellent source of low-fat protein. Protein helps your body to maintain muscle mass and also helps you to build muscle if you are participating in a strength program. Chicken breast is also a very good source of selenium, phosphorus, vitamin B6, and niacin.

One of America’s Favorites – Po’ boy

October 21, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A po’ boy (also po-boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.

Roast beef was New Orleans’ most popular po’boy filler up to the 1970s and fried oyster po’boys are popular enough that they are sometimes called an oyster loaf, but the fillings can be almost anything, according to Sarah Rohan who in her book Gumbo Tales mentions fried shrimp, catfish, crawfish, Louisiana hot sausage, fried chicken, baked ham, duck, and rabbit.

A “dressed” po’ boy has lettuce, tomato, pickles, and mayonnaise. Fried seafood po’ boys are often dressed by default with melted butter and sliced pickle rounds. A Louisiana style hot sauce is optional. Non-seafood po’ boys will also often have Creole mustard.

The New Orleans sloppy roast beef po’ boy is generally served hot with gravy and resembles a Chicago Italian beef sandwich in appearance and method of preparation, although the size, bread, and toppings differ. To make it, a cut of beef (usually chuck or shoulder) is typically simmered in beef stock with seasonings such as garlic, pepper, thyme, and bay for several hours. The beef can be processed into “debris” by cutting it to shreds when done (folklore says that a po’ boy roast is done when it “falls apart with a hard stare”) and simmering the shredded beef in the pot for a longer time to absorb more of the juice and seasoning.

A roast beef po' boy

A roast beef po’ boy

In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans as “oyster loaves”, a term still in use. A sandwich containing both fried shrimp and fried oysters is often called a “peacemaker” or La Médiatrice.

The origin of the name is unknown. A popular local theory claims that “po’ boy”, as specifically referring to a type of sandwich, was coined in a New Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, Louisiana), former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins’ restaurant workers jokingly referred to the strikers as “poor boys”, and soon the sandwiches themselves took on the name. In Louisiana dialect, this is naturally shortened to “po’ boy”.

One New Orleans historian finds the Martin claim suspicious for several reasons, starting with the fact that it wasn’t described by the local press until 40 years after the strike, and that prior to 1969 the story from the Martin brothers themselves was that they had created the po-boy for farmers, dock workers and other “poor boys” who frequented their original location near the French Market. (The Martin brothers did write a letter, reprinted in local newspapers in 1929, promising to feed the streetcar workers, but it referenced “our meal” and made no mention of sandwiches.)

Fried shrimp po' boy at Middendorf's

Fried shrimp po’ boy at Middendorf’s

New Orleans
New Orleans is known for its grand restaurants (see Louisiana Creole cuisine), but more humble fare like the po’ boy is very popular. Po’ boys may be made at home, sold pre-packaged in convenience stores, available at deli counters and most neighborhood restaurants. One of the most basic New Orleans restaurants is the po’ boy shop, and these shops often offer seafood platters, red beans and rice, jambalaya, and other basic Creole dishes.

The two primary sources of po’boy bread are the Leidenheimer Baking Company and Alois J. Binder. There is fierce competition between po’ boy shops, and resident opinions of the best po’ boy shop varies widely.

Each year there is a festival in New Orleans dedicated to the po’ boy, the Oak Street Po’Boy Festival. It is a one-day festival that features live music, arts, and food vendors with multiple types of po’ boys. It is held in mid-November along a commercial strip of Oak Street in the city’s Carrollton neighborhood. The festival gives “best-of” awards, which gives the chefs an incentive to invent some of the most creative po’ boys.

Authentic versions of Louisiana-style po’ boys can be found along the Gulf Coast, from Houston through the Florida Panhandle. The term “po’ boy” has spread further and can be found in the South Atlantic States and in California, where it may instead refer to local variations on the submarine sandwich.

 

Kitchen Hint of the Day!

September 12, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Keeping lettuce fresh………….

To make sure iceberg lettuce last as long as possible, you should remove the innermost before you store it. An easy way to do this is to hit the lettuce against a hard surface and then twist the core out.

Diabetic Dish of the Week – GRILLED ONION BURGER

July 30, 2019 at 6:02 AM | Posted in diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a GRILLED ONION BURGER. Made using 95% Lean Ground Beef along with toppings of Sweet Onion, Salt and Pepper, Lettuce, and Tomato Slices all served on a Hamburger Buns (Split and Toasted). The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes to please everyone! Check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

GRILLED ONION BURGER

Ingredients

1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices

Directions

1 – Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
2 – Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
3 – Season burgers and onions with salt and pepper as desired.
4 – Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
NOTES:
Here’s a healthier version of a classic burger topped with grilled onions and all the fixings.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 368
Fat: 10 grams
Saturated Fat: 4 grams
Fiber: 2 grams
Sodium: 324 milligrams
Protein: 39 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/grilled-onion-burger

Quinoa Cobb Salad Shaker

June 14, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second recipe from the Jennie – O website I have a recipe for a Quinoa Cobb Salad Shaker. This one uses 2 Jennie -O Turkey Products; JENNIE-O® Oven Roasted Turkey Breast and the JENNIE-O® Turkey Ham. You’ll also need Reduced Sodium Chicken Broth, Quinoa, Carrots, Romaine Lettuce, Tomatoes, Shredded Cheddar Cheese, and Italian salad Dressing. Plus it all comes in a Shaker To Go Cup so you can have it anywhere! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Quinoa Cobb Salad Shaker
Shake up your lunch routine with this Quinoa Cobb Salad Shaker recipe. It’s everything you love about a classic cob in an easy, take-with-you-anywhere cup. With layers of savory flavor, this salad shaker makes lunchtime on the go anything but forgettable.

INGREDIENTS
1½ cups quinoa
1½ cups reduced sodium chicken broth
1½ cups water
1½ cups shredded carrots
¾ cup diced JENNIE-O® Oven Roasted Turkey Breast
¾ cup diced JENNIE-O® Turkey Ham
3 cups chopped romaine lettuce
18 cherry tomatoes
¾ cup shredded Cheddar cheese
6 ounces Italian salad dressing

DIRECTIONS
1) In saucepan, mix quinoa with chicken broth and water. Bring to boil and cover, reduce heat and simmer 15 minutes or until cooked. Fluff with fork and cool.
2) In 6 shaker containers, layer quinoa, carrots, turkey, ham, romaine, tomatoes and cheese. Serve with Italian dressing.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 220
Protein 17g
Carbohydrates 18g
Fiber 3g
Sugars 5g
Fat 10g
Cholesterol 30mg
Sodium 760mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/1248-quinoa-cobb-salad-shaker

Turkey Burger with Pastrami

May 31, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Turkey Burger recipe to pass along to everyone, Turkey Burger with Pastrami. To make this one you’ll be using the JENNIE-O® Extra Lean Seasoned White Turkey Patties along with toppings of Salad Dressing, Ketchup, American Cheese, Lettuce, Tomato, JENNIE-O® 95% Fat Free Turkey Pastrami, and served on Crusty Round Rolls (split and toasted). Another good one from Jennie – O! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Burger with Pastrami
It’s like your favorite deli sandwich and a burger combined! Pastrami and cheese are choice toppings to take this juicy turkey burger up a notch. Give this delicious recipe a try tonight!

INGREDIENTS
½ cup salad dressing
3 tablespoons ketchup
4 JENNIE-O® Extra Lean Seasoned White Turkey Patties
4 slices American cheese
4 crusty round rolls, split and toasted
1 cup shredded lettuce
4 slices tomato
3 ounces JENNIE-O® 95% Fat Free Turkey Pastrami, warmed

DIRECTIONS
1) In small bowl, combine salad dressing and ketchup; set aside
2) Cook turkey patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Top each burger with a cheese slice.
3) Spread ketchup mixture on rolls. Add lettuce, tomato, patties and pastrami. Cover with bun tops.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 470
Protein 34g
Carbohydrates 32g
Fiber 3g
Sugars 8g
Fat 22g
Cholesterol 100mg
Sodium 970mg
Saturated Fat 5g
https://www.jennieo.com/recipes/710-turkey-burger-with-pastrami

 

 

Jennie – O Turkey – 95% Fat Free Turkey Pastrami
If you’re looking to add a savory, nutritious zing, JENNIE-O® 95% Fat Free Turkey Pastrami is the perfect choice! It’s ready to cut and serve, hot or cold, on your next sandwich, salad or burger. Find it in the refrigerated section of the grocery store.

*95% FAT FREE
* GLUTEN FREE
* 24-OZ PACKAGE (1.5 LBS)
Find this product in the refrigerated section of your grocery store.

COOKING INSTRUCTIONS
FULLY COOKED – READY TO EAT:
This product is fully cooked and is “Ready To Eat”.

NUTRITION INFORMATION
Serving Size 56 g

Calories 70
Total Fat 2.5 g
Saturated Fat .5 g
Trans Fat .0 g
Cholesterol 35 mg
Sodium 700 mg
Total Carbohydrates 3 g
Dietary Fiber 0 g
https://www.jennieo.com/products/109-95prc-fat-free-turkey-pastrami

Jennie – O Turkey Recipe of the Week – Hawaiian Turkey Burgers

May 17, 2019 at 6:02 AM | Posted in Jennie-O | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Hawaiian Turkey Burgers. Made using JENNIE-O® Lean Turkey Burger Patties along with toppings of BBQ Sauce, Sliced Pineapple, Lettuce and served on Whole Wheat Burger Buns. Get that grill fired up! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Hawaiian Turkey Burgers
Sweet and savory go together like grilling and summer. Grilled pineapple, lean turkey burgers and a tangy sauce make this weeknight dinner so good, the cook might actually have some kisses coming their way.

INGREDIENTS
¼ cup pineapple preserves
¼ cup barbeque sauce
4 slices pineapple
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 whole wheat burger buns, split and toasted
4 lettuce leaves

DIRECTIONS
Preheat broiler or grill.
1) Combine pineapple preserves and barbeque sauce in small saucepan. Bring to boil over medium heat, stirring often. Set aside ¼ cup sauce to use as condiment.
2) Brush both sides of pineapple slices with some of remaining sauce; set aside. Cook burger patties as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Brush often with sauce. Broil pineapple 1 minute, turning once.
3) Place lettuce leaf on bun bottom top with pineapple, patties and bun top. Serve with reserved sauce condiment.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 26g
Carbohydrates 57g
Fiber 3g
Sugars 32g
Fat 10
Cholesterol 80mg
Sodium 490mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/287-hawaiian-turkey-burgers

Turkey Tacos and Refried Beans

April 25, 2019 at 6:34 PM | Posted in Jennie-O, Jennie-O Turkey Products, One of America's Favorites, Ortega, Sargento's Cheese, tacos | Leave a comment
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Today’s Menu: Turkey Tacos and Refried Beans

 

To start my day off I Scrambled 2 Eggs then when done I sprinkled some Sargento Shredded Sharp Cheddar and a couple of shakes of Ortega Smoky Chipotle Taco Sauce. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and a cup of Bigelow Decaf Green Tea. Cloudy, rain, and 70 degrees outside. Cleaned the house today, dusted and ran the sweeper. Also did laundry. For Dinner tonight I prepared Turkey Tacos and Refried Beans.

 

 

 

 

 

 

We love our Turkey Tacos, great Comfort food for us! When making Turkey Tacos I always use Jennie -O Extra Lean Ground Turkey Breast! Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. But Jennie -O Products are difficult to find in this area. Meijer is the only place that now carries it, and they have an okay selection of it. So I started by frying the Ground Turkey till it was no longer pink in Extra Light Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added, 1 can OF Bush’s Chili Beans – Black Beans, 1 package of Old El Paso Low Sodium Taco Seasoning and 2/3 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O, Bush’s Beans, and Old El Paso together make one fine Taco!

 

 

 

 

 

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

 

 

 

 

 

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

20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

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

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%
– See more at: http://www.jennieo.c

 

Old El Paso Stand n’Stuff Taco Shell

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

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

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

Healthy Fajita Recipes

April 11, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Fajita Recipes. Delicious and Healthy Fajita Recipes. Steaming hot and delicious Fajitas with recipes like; Mushroom Fajitas with Arugula-Pecan Salsa and Queso Fresco, Chicken Fajita Kebabs, and “Fajita” Burgers. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

 

Healthy Fajita Recipes
Find healthy, delicious fajitas recipes including pork, chicken and steak fajitas. Healthier recipes, from the food and nutrition experts at EatingWell.

Mushroom Fajitas with Arugula-Pecan Salsa and Queso Fresco
These easy one-skillet mushroom fajitas are a perfect way to work more vegetarian meals into your week. The lime and arugula salsa adds nice crunch courtesy of pecans, while crumbled queso fresco provides just the right tangy, salty balance to the dish………..

Chicken Fajita Kebabs
These grilled kebabs have all the makings of a classic fajita—seasoned chicken, onions and peppers. Warm a stack of tortillas in a foil packet on the side of the grill to turn the kebabs into an easy fajita dinner. Or serve with lime-and-cilantro coleslaw for a grain-free alternative…….

“Fajita” Burgers
This healthy burger recipe features a spicy fajita burger slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw. Serve it on an oblong bun…………

* Click the link below to get all the Healthy Fajita Recipes
http://www.eatingwell.com/recipes/19771/cuisines-regions/latin-american/mexican/fajitas/

Turkey Tacos and Refried Beans

March 5, 2019 at 6:27 PM | Posted in Bush's, Jennie-O, Jennie-O Turkey Products, Old El Paso Products, Ortega | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Turkey Tacos and Refried Beans

 

 

To start my day off I had a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg White, Cheddar Cheese. Another cold day out there, 13 this morning and a high of 25 degrees. After Breakfast I went to McDonald’s to pick up Breakfast for Mom. I was sort of slow today my Sinuses are really bothering me today, very bad headaches. Lot of rest and that was about it. I have to fast tonight until I go to the Family Doctor in the morning for my Blood Sugar, Cholesterol, etc. For Dinner tonight I prepared Turkey Tacos and Refried Beans.

 

 

 

 

We love our Turkey Tacos, great Comfort food for us! When making Turkey Tacos I always use Jennie -O Extra Lean Ground Turkey Breast! Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. But Jennie -O Products are difficult to find in this area. Meijer is the only place that now carries it, and they have an okay selection of it. So I started by frying the Ground Turkey till it was no longer pink in Extra Light Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added, 1 can OF Bush’s Chili Beans – Black Beans, 1 package of Old El Paso Low Sodium Taco Seasoning and 2/3 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O, Bush’s Beans, and Old El Paso together make one fine Taco!

 

 

 

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

 

 

 

 

 

 

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

20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

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

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%
– See more at: http://www.jennieo.c

 

 

 

 

Old El Paso Stand n’Stuff Taco Shell

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

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

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

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