Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans

September 18, 2018 at 5:22 PM | Posted in Buffalo Gal | Leave a comment
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Today’s Menu: Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans

 

 

For Breakfast this morning I toasted a Healthy Life Multi Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. I went to McDonald’s and picked up Breakfast for Mom then. I had to be at our Family Lawyers Office at 10:00 to finalize my Living Will. Stopped by Kroger afterward to pick up a couple of items for Mom. For Dinner tonight a Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans

 

 


I prepared the Buffalo Gal Bison New York Strip and Sauteed Mushrooms with Sliced New Potatoes and Seasoned Pinto Beans back in August and the 3 worked and tasted so good together I’m having it again for Dinner tonight. To prepare the Steak I’ll need; McCormick Grinders of Sea Salt and Peppercorn Medley, Blue Bonnet Light Butter, and Extra Light Olive Oil, and 1 Cast Iron Skillet! I’ll be preparing the Steak by frying it in a Cast Iron Skillet.

 

 

 

To prepare it I start by adding a 1/2 tablespoon of the Extra Light Olive Oil and preheating the Cast Iron Skillet on high heat. Next I Salted and Peppered the Steak, brushed with a little of the Butter, then placed in the heated Skillet. I let it sear on the high heat for about 4 minutes. Then turned it once using tongs. Continued cooking on the high heat for about another 2 minutes for a perfect medium rare steak. They say key is to get the sear on one side first and do not flip back and forth, just one time. Then I let Steak rest 15 minutes before slicing.

 

 


And once again what a flavorful and juicy Bison New York Strip Steak, I’ll have to order some more of these soon! Served it with Sauteed Mushrooms.

 

 

 

 

 


For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.

 

 

 

 


Then for a second side I prepared a can of Margaret Holmes Seasoned Pinto Beans. It doesn’t get much better for a canned Beans than these! To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. I love Beans of all kinds and these Seasoned Pinto Beans are at the top of the list, love the Seasoning. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 


Buffalo Gal – Bison New York Strips
A customer favorite. Cut thick and ideal for grilling. Receive 2 (7-9 oz.) steaks. (2 steaks per package, package is over 1 lb.)

Nutrition (8 oz.):
Fat: 4.8g, Calories: 260, Protein: 54g, Sodium: 180mg

Suggested Cooking Method:
Preheat your pan on high. Cast iron or non-stick. Salt and Pepper the meat, brush with a little butter, then place in the pan. Let it sear on the high heat for about 4 minutes. You will see the meat color change on the sides. Then turn once using tongs or turner to flip. Continue cooking on the high heat for about another 3 minutes for a perfect medium steak. 2 minutes for rare or 5 minutes for well done. The key is to get the sear on one side first and do not flip back and forth, just one time. Let meat rest 15 minutes before slicing.
http://www.buffalogal.com/Bison-New-York

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Kitchen Closed Pizza Hut tonight!

September 9, 2018 at 5:27 PM | Posted in pizza | Leave a comment
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Today’s Menu: Kitchen Closed, Pizza Hut tonight!

 

 

To start my morning off I just had a cup of Bigelow Decaf Green Tea. Restless night, still sore from the fall I had. Still raining out. We’ve had about 3″ inches or more with the heavy rains moving in this morning. Lot of local flooding here in the area. Good chance of more rain coming in tomorrow. So not a lot going on, had everything done. So I kicked back and watched Football all day!

 

 

 

 

I was ready to prepare Dinner tonight but Mom wanted Pizza. And we all know, “What Mom wants Mom gets”. We normally order from Domino’s but she wanted Pizza Hut tonight. I ordered a medium Pizza. First one I’ve had in a very, very long time! I must admit, it was great! Plenty of toppings with Mushrooms, Pepperoni, Black Olives, Italian Sausage, Green Olives. The Pizza arrived on time and steaming hot! As I said plenty of toppings, sauce was great and cheese, well I love all cheese! Back to healthier eating tomorrow as the Kitchen reopens! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Peach Diet Snapple to drink. Take care all!

 

 

Pizza Hut
1 – Medium Hand Tossed Pizza, Garlic Buttery Blend
Whole Ingredients: Classic Marinara Sauce, Mushrooms, Pepperoni, Black Olives, Italian Sausage, Green Olives
https://www.pizzahut.com/index.php#/home

“Meatless Monday” Recipe of the Week – Beer-Battered Portabella Strips with Spicy Dipping Sauce

August 27, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Beer-Battered Portabella Strips with Spicy Dipping Sauce. This one is off the CooksRecipes website (https://www.cooksrecipes.com/index.html), courtesy of the Mushroom Council. Delicious and beautiful Portabella Strips deep fried in a Beer Batter! Also included is a recipe for a Spicy Dipping Sauce. This is just one of many delicious recipes you can find at the Cooks site. Recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018!

Beer-Battered Portabella Strips with Spicy Dipping Sauce

Recipe Ingredients:
3 cups beer or ale
3 cups all-purpose flour
1 1/2 quarts mayonnaise
1 tablespoon plus 1 teaspoon lemon zest
3 tablespoons lemon juice
1/4 cup chopped cilantro
1/4 teaspoon cayenne pepper
24 Portabella mushrooms, slice about 3/8-inch thick (about 2.5 ounces each; stems reserved for other use)
Lemon zest, for garnish as needed

Cooking Directions:
1 – Whisk together beer and flour; let sit at least 2 hour
2 – To make sauce, mix mayonnaise, zest, lemon juice, cilantro and cayenne pepper until well combined; reserve.
3 – Dip Portabella strips into reserved beer batter.
4 – Deep fry until crisp and golden brown, about 3 minutes.
5 – Serve with 1/4 cup Spicy Sauce on the side. Garnish with lemon zest, if desired.
Makes 24 servings.

Recipe and photograph courtesy of the Mushroom Council.
https://www.cooksrecipes.com/mless/beer-battered_portabella_strips_with_spicy_dipping_sauce_recipe.html

Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread

August 26, 2018 at 5:21 PM | Posted in Banquet Homestyle Bake | Leave a comment
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Today’s Menu: Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread

 

 


For Breakfast this morning I made a Ham and Cheese Omelet, toasted a slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Partly cloudy, humid and 93 degrees out today. August Weather has returned! After I did the dishes I went to Kroger for Mom and then to McDonald’s to pick up Breakfast for her. She went on to Church afterward. I cleaned the house today, vacuumed and dusted. Then gave the fridge a good cleaning and cleaned the microwave and stove. Kicked back the rest of the day. For Dinner tonight I prepared Banquet Homestyle Bakes Pizza Pasta w/ Cheesy Bread.

 

 

Love this Pizza Pasta from Banquet! 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 and excellent Sauce! 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/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Mango Snapple to drink.

 

 

 

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

Low-Calorie Dinners with Whole Grains

August 19, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Dinners with Whole Grains. Delicious Low-Calorie Dinners with Whole Grains recipes like; Southwestern Three-Bean and Barley Soup, Wild Mushroom and Barley Risotto, and Creamy Cajun Chicken Pasta. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Low-Calorie Dinners with Whole Grains
Add more whole grains to your diet with these delicious quinoa recipes, barley recipes, bulgur recipes and more whole-grain dinner recipes. Whole grains provide a healthy boost of vitamins, minerals, fiber, antioxidants and phytonutrients and are also rich in carbohydrates, the body’s main fuel supply. Best of all, these recipes are packed with flavor but are still low in calories. Enjoy one of these low-calorie dinners with whole grains tonight!

Southwestern Three-Bean and Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired………..

Wild Mushroom and Barley Risotto
In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using………..

Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans……….

* Click the link below to get all the Low-Calorie Dinners with Whole Grains
http://www.eatingwell.com/recipes/22332/mealtimes/dinner/low-calorie/whole-grains/slideshow/low-calorie-dinners-with-whole-grains/

Diabetic Dish of the Week – Mushroom and Chicken Skillet

August 14, 2018 at 5:03 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Dish of the Week is – Mushroom and Chicken Skillet. Chicken, Rice, Mushrooms, Cream of Celery, Chicken Broth, and Thyme make up this delicious skillet meal! It’s 277 calories and 26 net carbs per serving. It’s from the Diabetes Self Management website. Besides a huge selection of Diabetic Friendly recipes you’ll find tips on Nutrition, and methods on how to Manage your Diabetes. So Check out the Diabetes Self Management website today. https://www.diabetesselfmanagement.com/

Mushroom and Chicken Skillet
Ingredients
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 can (about 14 ounces) fat-free chicken broth
1/4 cup hot water
1/2 teaspoon dried thyme
2 cups uncooked instant rice
8 ounces mushrooms, thinly sliced
1 can (10 3/4 ounces) 98% fat-free cream of celery soup, undiluted
Chopped fresh parsley

Directions
1 – Cook chicken in broth and water in 12-inch nonstick skillet until mixture comes to a full boil. Stir in thyme and rice. Place mushrooms on top. (Do not stir mushrooms into rice.) Cover skillet; turn off heat and let stand 5 minutes.
2 – Stir in soup; cook over low heat 5 minutes or until heated through. Sprinkle with parsley.
Tip: Serve with mixed greens salad and sliced fresh strawberries.

Yield: 4 servings. Serving size: 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 277 calories, Carbohydrates: 28 g, Protein: 32 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 67 mg, Sodium: 774 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/mushroom-chicken-skillet/

Bison New York Strip and Sauted Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans

August 10, 2018 at 5:12 PM | Posted in bison, Buffalo Gal | Leave a comment
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Today’s Menu: Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans

 

 

I normally prepare Breakfast here at the house but today I had Panera Bread Breakfast Sandwich. I’m usually up by 6:00 in the morning but slept in till after 7:00, which is late for me. Mom got up around 8:00 and I headed out to Panera Bread. I bought us a couple of Ham, Egg and Cheese Breakfast Sandwiches, which we’ll be having again! They were delicious! Good size and fantastic taste. I also had my morning cup of Bigelow Decaf Green Tea. Mostly cloudy out and 86 degrees, rain shower in the early evening. Cleaned the house and cleaned up around the outside later on. For Dinner tonight a Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans

 

 

I’m trying the Buffalo Gal – Bison New York Strip Steak for Dinner tonight! Recently I’ve had the Buffalo Gal Bison Cube Steak and the Buffalo Sliders and loved both.So tonight it’s their New York Strip Steak. To prepare it I’ll need; McCormick Grinders of Sea Salt and Peppercorn Medley, Blue Bonnet Light Butter, and Extra Light Olive Oil, and 1 Cast Iron Skillet! I’ll be preparing the Steak by frying it in a Cast Iron Skillet.

 

 

 

 

To prepare it I start by adding a 1/2 tablespoon of the Extra Light Olive Oil and preheating the Cast Iron Skillet on high heat. Next I Salted and Peppered the Steak, brushed with a little of the Butter, then placed in the heated Skillet. I let it sear on the high heat for about 4 minutes. Then turned it once using tongs. Continued cooking on the high heat for about another 2 minutes for a perfect medium rare steak. They say key is to get the sear on one side first and do not flip back and forth, just one time. Then I let Steak rest 15 minutes before slicing.

 

 

 

And WOW what a Steak! So tender, flavorful, and juicy. Excellent Steak, I’ll be having this one again. I served it with some Sauteed Mushrooms.

 

 

 

 

 

 

For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.

 

 

 

 

 

Then for a second side I prepared a can of Margaret Holmes Seasoned Pinto Beans. It doesn’t get much better for a canned Beans than these! To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. I love Beans of all kinds and these Seasoned Pinto Beans are at the top of the list, love the Seasoning. For Dessert/Snack later some slices of Boar’s Head Longhorn Colby Cheese along with Whole Wheat Saltine Crackers, good ole Cheese and Crackers!

 

 

 

 

Buffalo Gal – Bison New York Strips
A customer favorite. Cut thick and ideal for grilling. Receive 2 (7-9 oz.) steaks. (2 steaks per package, package is over 1 lb.)

Nutrition (8 oz.):
Fat: 4.8g, Calories: 260, Protein: 54g, Sodium: 180mg

Suggested Cooking Method:
Preheat your pan on high. Cast iron or non-stick. Salt and Pepper the meat, brush with a little butter, then place in the pan. Let it sear on the high heat for about 4 minutes. You will see the meat color change on the sides. Then turn once using tongs or turner to flip. Continue cooking on the high heat for about another 3 minutes for a perfect medium steak. 2 minutes for rare or 5 minutes for well done. The key is to get the sear on one side first and do not flip back and forth, just one time. Let meat rest 15 minutes before slicing.
http://www.buffalogal.com/Bison-New-York

 

 

Panera Bread – Ham, Egg and Cheese
Over easy egg, a thick slice of Vermont white cheddar and smoked, lean ham with salt and pepper on our freshly baked Whole Grain Bread.

350 -Calories
16g – Total Fat
910mg – Sodium
30g – Total Carb
4g – Fiber
23g – Protein
https://www.panerabread.com/en-us/menu-categories/breakfast-.html?utm_source=yext_pages#ham-egg-cheese

https://www.panerabread.com/en-us/home.html

Diabetic Dish of the Week – BEEF STEAK AND ROASTED VEGETABLE SALAD

August 7, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – BEEF STEAK AND ROASTED VEGETABLE SALAD. Made using either beef top loin steaks or four beef tenderloin steaks. Have your Dinner in one delicious and healthy Salad! The recipe comes from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site besides all the Diabetic Friendly Recipes you can find tips on Diabetes Management and Diabetes News. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BEEF STEAK AND ROASTED VEGETABLE SALAD
Ingredients

2 beef top loin steaks or four beef tenderloin steaks, cut 1 inch thick
8 cups torn salad greens
3/4 cup Italian dressing

Roasted Vegetables:
16 small mushrooms
1 large red, yellow or green bell pepper, cut into 1-inch wide strips
1 medium Japanese eggplant, sliced (1-inch)
1 medium onion, cut into 8 wedges
1 medium zucchini, sliced (1-inch)
2 tablespoons balsamic vinegar
2 large cloves garlic, minced
1 teaspoon dried rosemary leaves

Directions

1 – Heat oven to 425F. Spray 15 x 10-inch baking pan with cooking spray. Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in 425F oven 30 to 35 minutes or until tender, stirring once. Cool slightly.
2 – Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove; let stand 10 minutes.
3 – Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 418
Fat: 24 grams
Saturated Fat: 4 grams
Fiber: 8.7 grams
Sodium: 849 milligrams
Cholesterol: 56 milligrams
Protein: 3 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/beef-steak-and-roasted-vegetable-salad

Healthy Harvest Turkey Lasagna

July 16, 2018 at 5:22 PM | Posted in Jennie-O, Jennie-O Turkey Products, Lasagna, Ronzoni Healthy Harvest Pasta | 2 Comments
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Today’s Menu: Healthy Harvest Turkey Lasagna

 

 

For Breakfast this Monday morning I made a Breakfast Sandwich using; a toasted Healthy Life Whole Grain English Muffin, lightly fried a al fresco Country Style Chicken Sausage Breakfast Patty, 1/2 a slice of Kraft Deli Deluxe Sharp Cheddar Cheese, and had a cup of Bigelow Decaf Green Tea. 90 degrees, humid, and rain showers in the area out today. Not much going on today. Puttered around the shed and did a couple of things. Then did a few things around the house. For Dinner tonight I prepared Healthy Harvest Turkey Lasagna.

 

 

 

I had no clue what to prepare for Dinner tonight. Mom suggested Lasagna, so Lasagna it is! As usual when I make Lasagna I’ll be 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.

 

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.

 

 

Healthy Harvest Turkey Lasagna

The Lasagna came 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. For Dessert/Snack a bowl of Skinny Pop – Pop Corn with 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

“Meatless Monday” Recipe of the Week – Orient Eggspress

July 16, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Orient Eggspress. Well here’s one I had never heard of and no clue on the ingredients, Orient Eggspress. Using Hard-Boiled Eggs, Cooked Brown Rice and Classic Asian Vegetables. i came across this recipe at the CooksRecipes website. The Cook’s site has a great selection of Vegetarian Recipes so check it our today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Orient Eggspress
Orient Eggspress Easily turn hard-boiled eggs, cooked brown rice and classic Asian veggies into a wholesome and delicious entrée.

Recipe Ingredients:
1 (6-ounce) package frozen snow pea pods
1 medium sweet red or green pepper, cut in julienne strips
1/4 cup water
1 (8-ounce) can sliced water chestnuts, undrained
1 (4-ounce) can sliced mushrooms, undrained
3 tablespoons teriyaki sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon garlic powder
4 hard-boiled eggs, wedged
3 cups cooked brown rice

Cooking Directions:
1 – In medium saucepan, stir together pea pods, pepper, and water. Cover. Cook over medium heat until vegetables are tender, about 5 minutes.
2 – Drain liquid from chestnuts and mushrooms into small bowl or cup. Add teriyaki sauce, cornstarch, and garlic powder. Stir until smooth. Pour over vegetables. Cook, stirring constantly, until mixture boils and thickens.
3 – Stir in chestnuts and mushrooms. Gently fold in eggs. Reduce heat to low. Cook until heated throughout, about 2 to 3 minutes.
4 – To serve, spoon over cooked rice.

Makes 4 servings.
https://www.cooksrecipes.com/mless/orient_eggspress_recipe.html

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