Kitchen Closed – It’s Pizza Tonight from Domino’s

June 19, 2018 at 5:24 PM | Posted in pizza | Leave a comment
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Today’s Menu: Kitchen Closed – It’s Pizza Tonight from Domino’s

 

Had to change our Dinner plans at the last second, small family problems. Everything good now but out of the mood to cook so it’s Domino’s tonight!

 

 

 

 

 


I ordered our favorite, Domino’s Hand Tossed Pizza Large with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, and Black Olives, Green Olives. First Pizza in a while, and it was over due! As always the Pizza arrived on time, hot and delicious! I had a Green Tea Diet Snapple to drink. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink. The Kitchen will reopen tomorrow! Take care all.

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“Meatless Monday” Recipe of the Week – Baked Rice Primavera

June 18, 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 – Baked Rice Primavera. An Italian-Style Baked Rice and Vegetable Casserole Dish. It’s from the CooksRecipes website. You can find this recipe and variations of it on different sites but I went with this one at the Cooks site. The Cooks site is loaded with delicious and healthy recipes so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Baked Rice Primavera
A hearty, Italian-style baked rice and vegetable casserole.

Recipe Ingredients:
10 large mushrooms, cleaned and quartered
2 medium zucchini, cut into 1 inch cubes
2 red bell peppers, seeded and cut into 1 inch cubes
1 medium onion, coarsely chopped
5 teaspoons olive oil
4 cups cooked rice
1 (15-ounce) can chunky Italian-style tomato sauce, or 2 cups homemade sauce
1 1/2 cups (6 ounces) shredded Wisconsin Swiss cheese
1/3 cup chopped fresh Italian parsley (flat-leaf)
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Wisconsin Parmesan cheese

Cooking Directions:
1 – Lightly butter a 13 x 9 inch baking dish; set aside.
2 – In large roasting pan, toss vegetables and oil until ingredients are lightly coated. Roast at 425°F (220°C) for about 35 minutes, or until vegetables are nicely browned, stirring occasionally.
3 – Reduce oven temperature to 325°F (160°C).
4 – In large mixing bowl, combine roasted vegetables and remaining ingredients, except Parmesan cheese.
5 – Spoon mixture into reserved baking dish; smooth to make an even layer. Sprinkle Parmesan over the top. Cover with aluminum foil, and bake for 20 minutes, or until heated through.

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

Healthy Harvest Turkey Lasagna

May 27, 2018 at 5:30 PM | Posted in Jennie-O, Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Healthy Harvest Turkey Lasagna

 

 

 

For Breakfast on this Sunday 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, And had a cup of Bigelow Decaf Green Tea. After Breakfast I headed to Home Depot and to Walmart’s Garden Center. Back home, after Lunch I got the Cart out of the shed and did some yard work and took a spin around the neighborhood. Sunny, humid and 88 degrees out this afternoon. Later on went to spend some time with Dad at the center. For Dinner tonight I prepared Healthy Harvest Turkey Lasagna.

 

 

As usual when I make Lasagna I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1/2 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

 


The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. 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

Diabetic Dish of the Week – IRISH BEEF POT PIE

May 22, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dish of the Week is – IRISH BEEF POT PIE. For the Beef you’ll be using Flat Iron Steak. Also ingredients of Mushrooms, Carrots, Peas, and more all topped with a Flaky Pastry Dough. You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you can find a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetes Management Tips. So check it out today and enjoy this week’s recipe. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

IRISH BEEF POT PIE
Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak.

Recipe Yield: 6

Ingredients

1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)

Directions

1 – Heat oven to 425F.
2 – Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
3 – Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
4 – Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
5 – In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
6 – Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
7 – Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
8 – Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
9 – Bake in 425F oven 16 to 18 minutes or until crust is golden.
10 – Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 402
Fat: 18 grams
Sodium: 490 milligrams
Cholesterol: 58 milligrams
Protein: 27 grams
Carbohydrates: 31 grams
https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie

Kitchen Hint of the Day!

May 9, 2018 at 5:00 AM | Posted in Kitchen Hints | 2 Comments
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Use the Grocery Store Salad Bar……..

You need sides or toppings for a dish or fresh ingredients for a recipe but you don’t need much – Try your Grocery Salad Bar. Most have sliced Olives, Mushrooms, Bacon, Chick Peas, Beans, Chopped Lettuce, and more. Why waste money buying a full can of something that you’ll end up not using. Think Salad Bar!

Kitchen Closed – It’s Pizza Tonight from Domino’s

May 1, 2018 at 5:33 PM | Posted in pizza | Leave a comment
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Today’s Menu: Kitchen Closed – It’s Pizza Tonight from Domino’s

 

 

To start my morning off I prepared a Poached Egg and served it on a toasted Healthy Life Whole Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea. What a day outside today, 80 degrees and sunny! We were all wondering if Spring would ever get here, and I think it has finally. After Breakfast me and Mom headed out to go see Dad for a while. He was doing pretty good today! Back home did a few things around the house and outside. Then at 2:00 I had to take Mom to an eye appointment. It took a while, she has to schedule a Cataract Removal. The Family Doc called and said all my test results came back great! Diabetes 2 numbers looked good along with the Cholesterol and the rest. Back home too much running around today so the Kitchen is Closed! Tonight its Domino’s Pizza!

 

We got out favorite, Domino’s Hand Tossed Pizza Large with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, and Black Olives, Green Olives. First Pizza in a while, and it was over due! As always the Pizza arrived on time, hot and delicious! I had a Diet Dr. Pepper to drink. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink. The Kitchen will reopen tomorrow! Take care all.

 

 

 

 


Domino’s Medium (12″) Hand Tossed Pizza
Whole: Cheese, Pepperoni, Italian Sausage, Green Olives, Black Olives, Mushrooms, Robust Inspired Tomato Sauce.
https://www.dominos.com/en/index.jsp

Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast

April 28, 2018 at 5:28 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast

 

 

For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Cooler out and cloudy today, mid 50’s. Finished up the yard work and we have the yard looking good! A lot of hard work but well worth it. Later in the day went up to see Dad for a while. For Dinner tonight it’s Steak and Potato! I prepared an 8oz. Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast.

 

This is one of several Buffalo Steaks I ordered from Wild Idea Buffalo a while back. And this one is one my favorites, the Wild Idea Buffalo – 8 OZ. TERES MAJOR FILET. The Steak is so flavorful and perhaps the most tender cuts of Buffalo. Of course all the Wild Idea Buffalo Steaks are this way! I had the Steak in the freezer so I sit it in the fridge overnight to thaw.

 

 

 

I pan fried it in Extra Light Olive Oil and seasoned it with a bit of Crushed Dry Thyme along with McCormick Grinders Sea Salt and Peppercorn Medley. I fried it about 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Fillet came out medium rare with a beautiful char on it! These Wild Idea Buffalo Teres Major Steaks are tender and delicious, love them! I also prepared some Sauteed Mushrooms to go with my Steak along with a sprinkle of Blue Cheese. I seasoned them with a Basil Pesto. I don’t think there’s a better partner for Steak than Mushrooms, except maybe a Baked Potato!

 


To go with the Steak I prepared a Baked Potato. I took a medium-sized Russet Potato and took a small knife and made small punctures all around the Potato. Put the Potato in a Microwavable Bowl and cooked for 7 minutes and 20 seconds on high heat. Served the Potato Seasoned with McCormick Grinders of Sea Salt and Peppercorn Medley and I Can’t Believe It’s Not Butter. Love a good Potato! I also baked a slice of the New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

Wild Idea Buffalo – 8 OZ. TERES MAJOR FILET

The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.
http://wildideabuffalo.com/products/8-oz-terres-major-file

 

 

 

 

New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

Leftovers: Healthy Harvest Turkey Lasagna and Baked Garlic Loaf Bread

April 21, 2018 at 5:44 PM | Posted in Jennie-O, Jennie-O Turkey Products, Lasagna, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftovers: Healthy Harvest Turkey Lasagna and Baked Garlic Loaf Bread

 

 


Well another long day as we had to go calm Dad down twice today. The Dementia has really kicked in now. But it’s been a very long day so it was going to be something easy to prepare tonight for Dinner. So I dug through the freezer a bit and found a container with 3 servings of Lasagna in it! No more Dinner problems! I had made the Lasagna and froze the leftovers, which is sure coming in handy for Dinner tonight. I let thaw in the fridge until Dinner time. It heated up great and was delicious! For Dessert later Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free. I’ve the original Lasagna post below for ingredients and recipe directions. Take Care all!

 

As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1/2 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

Ready for the oven…….

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

…and done!

The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread!

 

 

 

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-Breas

It’s Nuts I tell you……RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE)

April 19, 2018 at 5:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/)its RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE). Gluten – Free Stuffed Peppers! This is just one of the delicious and healthy recipes you can find at the Nuts website! You can also purchase 2 of the ingredients at the site, Gluten Free Corn Grits (Polenta) and the Sea Salt. Plus you can choose from all the healthy items at the Nuts site. Items like NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items can be purchased in small amounts or in bulk. Plus there’s FREE shipping on orders over $59, see for details. On to recipe for POLENTA STUFFED PEPPERS (GLUTEN-FREE). Enjoy and Eat Healthy in 2018! https://nuts.com/

RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE)
* Polenta Stuffed Peppers (Gluten-Free)
Recipe Ingredients:
3 cups Water
1 cup Gluten-Free Corn Grits (Polenta)
* 1/2 tsp Sea Salt
1 cup Ricotta Cheese
1 cup Grated Parmesan Cheese
2 tbsp Olive Oil
1 tbsp Butter
8 ounce Mushrooms, sliced
1 cup Onion, coarsley chopped
2 cloves Garlic, Minced
2-14.5 oz. cans Diced Tomatoes w/Basil, Garlic and Oregano, divided
1 cup Parsley
4 Large Green Bell Peppers, cut in half lengthwise, cored and seeded

Cooking Directions:
1. Bring water to a boil over in a large, deep pan. Add salt and gradually stir in polenta.

2. Reduce heat and simmer gently, stirring frequently until mixture is very thick, about 30 minutes. Stir in both cheeses.

3. Meanwhile, heat oil and butter in large skillet over medium heat. Add mushrooms, onion and garlic. Cook 10 to 15 minutes, or until vegetables are golden brown, stirring frequently. Stir in 1 can of tomatoes and parsley. Fold polenta mixture into vegetable mixture.

4. Spoon mixture into pepper halves. Lightly grease 9×13-inch baking pan. Spread remaining can of tomatoes in bottom of pan. Place peppers in pan; cover with foil.

5. Bake in 350F oven for 50 minutes. Remove foil and cook an additional 10 minutes or until peppers are tender. Makes 8 servings.

* Gluten Free Corn Grits (Polenta)
Corn Grits make a popular breakfast, especially in the Eastern and Southern states. Also makes a delightful hot cereal served with milk and honey or brown sugar.

* Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
https://nuts.com/recipes/polenta-stuffed-peppers–gluten-free-.html

 


Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

“Meatless Monday” Recipe of the Week – Spring Vegetable Ragout

April 16, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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“Meatless Monday” Recipe of the Week – Spring Vegetable Ragout MONDAY

This week’s “Meatless Monday” Recipe of the Week is a Spring Vegetable Ragout. Fiddleheads, Squash, Carrots, and Peas are just some of the ingredients that make up this week’s Recipe. It’s from the CooksRecipes website which has a huge selection of Recipes for all tastes and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spring Vegetable Ragout
A spring vegetable and wild mushroom stew with fiddleheads.

Recipe Ingredients:
1/2 pound fiddleheads cleaned, procedure follows
1/2 pound baby pattypan squash, trimmed
1/2 pound baby carrots, trimmed
3/4 cup shelled fresh peas
1/2 stick (1/4 cup) unsalted butter
1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
2 thyme sprigs
1 bay leaf
1 cup vegetable broth
1/4 pound fresh morels washed well, patted dry, and trimmed
3 tablespoons minced fresh parsley leaves
1 1/2 tablespoons minced fresh mint leaves
1 large garlic clove, minced
Salt and freshly ground pepper to taste

Cooking Directions:
1 – In a kettle of boiling salted water boil the fiddleheads for 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the squash and the carrots for 3 minutes, or until they are crisp-tender, transfer the vegetables with the slotted spoon to the bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.

2 – In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf, 1/4 cup of the broth, and salt and ground black pepper, to taste, and simmer the mixture, covered, for 5 minutes. Add the morels, halved lengthwise or sliced crosswise, and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic, simmer the ragout, covered, for 1 minute, and stir in the remaining 2 tablespoons butter, cut into bits, stirring until the butter is just melted. Discard the bay leaf and season the ragout with salt and pepper.
Makes 4 servings.

To Clean Fresh-Picked Fiddleheads: Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.
https://www.cooksrecipes.com/mless/spring_vegetable_ragout_recipe.html

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A Sliver of Life

A harmony of hues, melodies, aromas, flavours and textures that underlies our existence!

Life at the end of a fork

The adventures of two culinary explorers adrift on the high-seas of our great city, London, in search of an edible El Dorado.

Haphazard Homemaker

Keeping it real & finding balance in everyday life

Ades Kitchen Blog

Recipes from an Unqualified Chef

Imaginative recipes, growing your own food and loving life!

Growing, cooking and loving food, seasonal fruit and veg, testing recipes.

Dessert Times

Extra! Extra! Eat all about it!

Men Can Make Homes

....and quite well as well !!

La Bella Vita

food, wine, and beautiful living

Baking Delish

All about Cakes & Desserts - Recipes & Tips!

Incisively Everything : by Rashmi Duneja

A caffeine dependent life-form, who loves fashion & makeup, reading & writing, dancing & singing, cooking and a lot more, incisively everything, including vitamins like B!

Whole and Happy Living

Get Inspired. Be Happy. Live Healthy.

Cooking in Kentucky

A Lil' Bit Southern

one mom and her son

onemomandherson@gmail.com

freespiritfood

Spirited food from far & wide

My Inner MishMash

What plays in my brain.

@EATCLEANICKI

bake . eat . enjoy

Brave Discovery

A milestone at a time...

Magicul Condiment

spices, food, health, history,

theskinnyandpetitecook

It's Fifilicious