It’s Chili, Chowder, or Stew Saturday – Lamb and Vegetable Stew

January 25, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
Tags: , , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Lamb and Vegetable Stew. One Delicious Stew to warm up these cold Winter Nights, Lamb and Vegetable Stew. Made using Lamb Shoulder Meat, Mushrooms, Bell Peppers, Carrots, New Potatoes, Parsnip, Leeks, Herbs, and Spices. The recipe is from the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lamb and Vegetable Stew
Perfect for those cold winter nights, this slow cooker Lamb and Vegetable Stew is a cinch to prepare!

Ingredients
2 cups sliced mushrooms
1 large red bell pepper, diced
1 large carrot, cut into 1/2-inch-thick slices
1 small unpeeled new potato, diced
1 small parsnip, cut into 1/2-inch-thick slices
1 large leek, white part only, chopped
1 clove garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon black pepper
12 ounces lamb shoulder meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1/2 teaspoon salt (optional)

Directions
Yield: 4 servings
Serving size: 1 cup

1- Place mushrooms, bell pepper, carrot, potato, parsnip, leek, and garlic in slow cooker. Add chicken broth, thyme, rosemarymary and black pepper; stir. Add lamb. Cover; cook on LOW 6 to 7 hours.

2 – Combine flour and 2 tablespoons liquid from slow cooker in small bowl. Stir flour mixture into slow cooker. Cover; cook 10 minutes. Stir in salt, if desired.

Nutrition Information:
Calories: 204 calories, Carbohydrates: 55 g, Protein: 21 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 82 mg, Sodium: 82 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lamb-vegetable-stew/

 

 

 

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

It’s Chili, Chowder, or Stew Saturday – Oven Baked Beef Stew

March 9, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Oven Baked Beef Stew. Beef Stew Meat, Onions, Tomatoes, Tapioca, Carrots, Turnips, New Potatoes, and 2 Ears of Corn all make up this week’s recipe of Oven Baked Beef Stew. The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Oven Baked Beef Stew
No recipe image available.Beef stew simmered long and slow in the oven with new potatoes, carrots, turnips and corn.

Recipe Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, diced
4 cloves garlic, finely chopped
2 (16-ounce) cans whole tomatoes, undrained
1/3 cup uncooked quick-cooking tapioca
1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt and ground pepper to taste
4 medium carrots, cut into 1-inch cubes
1 medium turnip, cut into 1/2-inch strips
8 small new potatoes, cut in half
2 ears corn (frozen or fresh)*, cut into fourths

Cooking Directions:
1 – Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes.
2 – Cover and bake at 325°F (160°C) for 2 hours, stirring 2 or 3 times during the first 1 1/2 hours of cooking.
3 – Stir in carrots and turnip.Cover and bake 1 to 1 1/2 hours.
4 – Add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.
Makes 8 servings.

*If you are using fresh corn, add about 1/2 hour before serving time.
https://www.cooksrecipes.com/beef/oven-baked-beef-stew-recipe.html

Roasted Root Vegetables

November 9, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

I have a delicious and perfect side dish for any meal, Roasted Root Vegetables. New Potatoes, Beets, Turnips, Carrots, Celery,and Shallots are the Root Vegetables you’ll need. You can find this recipe at Jennie – O Turkey website. It’s just one of many delicious and healthy side dishes at the Jennie – O site. Be sure to check it out for some great recipes for Thanksgiving! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Roasted Root Vegetables
This is a Gluten Free Recipe

Whether from farmer’s market, the grocery store, or your own backyard, roasted root vegetables make a gorgeous side dish or appetizer. Slightly browned and tender, they’re as soft as snow but way more flavorful! Color your plate with a nutritious array of fresh veggies that bake in half an hour! They’re the perfect accent to a wintery main course.

INGREDIENTS
1 (1-pound) butternut squash, peeled and cut into 2-inch pieces
8 ounces small new potatoes, halved
8 ounces beets, peeled and cut into 2-inch pieces
8 ounces turnips, peeled and cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
3 large shallots, quartered
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon olive oil
2 tablespoons light brown sugar
1½ teaspoon kosher salt
½ teaspoon freshly ground pepper
½ cup chopped fresh parsley leaves

DIRECTIONS
1) Heat oven to 400°F.
2) In large bowl, toss together butternut squash, potatoes, beets, turnips, carrots, shallot, rosemary, olive oil, brown sugar, salt and pepper.
3) Transfer mixture to 2 parchment paper-lined jellyroll pans; spread in single layer. Bake 30 minutes, stirring half way through, until vegetables are tender and slightly browned.
4) Garnish with chopped fresh parsley leaves, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 110
Protein 2g
Carbohydrates 22g
Fiber 4g
Sugars 8g
Fat 2g
Cholesterol 0mg
Sodium 410mg
Saturated Fat 0g
https://www.jennieo.com/recipes/1200-roasted-root-vegetables

New Potatoes with Spring Peas

October 7, 2017 at 5:22 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

Passing along a delicious and healthy side dish that would go good with most any meal, New Potatoes with Spring Peas. Made using; New Potatoes and Spring Peas along with feta cheese, Kalamata olives and mint. It’s another delicious one from the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

New Potatoes with Spring Peas

An easy potato recipe, featuring feta cheese, Kalamata olives and mint.

INGREDIENTS

1¾ pounds small red or Yukon gold potatoes, cut into quarters2 tablespoons plus ¼ cup olive oil, divided
1 cup crumbled feta cheese
½ cup Kalamata pitted olives, sliced lengthwise into quarters
½ cup fresh or frozen peas, thawed2 tablespoons chopped fresh mint
salt and pepper, if desired

DIRECTIONS

1) Heat oven to 425°F. Toss potatoes with 2 tablespoons olive oil. Place on rimmed baking sheet. Bake 20 to 25 minutes or until tender.
2) In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint. Season with salt and pepper, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories220
Protein6g
Carbohydrates21g
Fiber2g
Sugars1g
Fat13g
Cholesterol15mg
Sodium330mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/957-new-potatoes-with-spring-peas

6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin’ Beans and Whole New Potatoes

April 14, 2017 at 5:15 PM | Posted in beans, bison, Bush's, potatoes, SayersBrook Ranch | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: 6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin’ Beans and Whole New Potatoes

 
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea, not much of an appetite this morning. Started the laundry up for Mom after that. About an hour later we headed up to Home Depot. Needed paint, to paint the wooden deck, bought some new plants for outside, potting soil, grass seed, and checked out the back splash for the Kitchen. Mostly sunny and 80 degrees out today! Our new grill arrived so I spent some of the day putting that together. It is one pain in the rear putting that together while in a wheelchair! Finally got it together. Also planted a couple of new shrubs in the back of the house. I’m one tired man tonight. For Dinner tonight its 6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin’ Beans and Whole New Potatoes.

 

 

 

 

First time I’ve tried the SayersBrook 6 oz. Bison To Sirloin Steak. I normally have Wild Idea Buffalo Steaks but I the SayersBrook Bison, Elk, and Wild Boar Steaks were all on sale so I bought a couple of the Sample Packages. I’ll try the Elk and Wild Boar soon! The Steak was a nice lean cut of Bison Top Sirloin.

 

 

 

 

 

 

I prepared the same way I prepare the Wild Idea Buffalo. I first rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Peppercorn Medley. I then preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! Very tender and juicy. I topped the Steak with a bit of A-1 Sauce Thick and Hearty and Sauteed Mushrooms.

 

 

 

 


For one side I heated up a can of Bush’s Grillin’ Beans – Smokehouse Tradition. Love to have Beans anytime! First time I tried this style of Bush’s Beans. Emptied the Beans into a sauce pan. Heated on medium heat then turned the heat down for a slow simmer. They added Bell Peppers and Onions to the Beans and all in the Sweet and Smoky Sauce. Perfect Beans to go with Steak.

 

 

 


For another side dish I heated up a can of Del Monte Whole New Potatoes. Just heat and serve, seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley, Parsley, and I Can’t Believe It’s Not Butter. Bison Steak, Beans, and Potatoes, delicious trio of food! For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

Bison Top Sirloin Steaks

Our top Sirloin Steaks are cut from the rear of the loin. These delicious buffalo steaks are firm enough to stand up to being served au poivre as pictured. As with all SayersBrook Bison, our top sirloin steaks have 70% less fat and 40% more protein than a choice beef top sirloin steak. Because of this, you can once again enjoy red meat without the guilt associated with eating beef. Remember – buffalo is the red meat of the new millennium! 4 Bison Top Sirloin Steaks in 6 oz or 8 oz portions.
Delicious and guilt-free. 4 Bison Top Sirloin Steaks in 6 oz
http://www.sayersbrook.com/bison-top-sirloin-steaks-4-x-6-oz/

 
BUSH’S® SMOKEHOUSE TRADITION GRILLIN’ BEANS®
Start a bold tradition at your cookouts! Our Smokehouse Tradition Grillin’ Beans® blend plump navy beans with a sweet and smoky sauce enhanced with brown sugar, onion, peppers, bacon and our own hearty blend of spices. It’s an irresistible combination friends and family will look forward to.

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 160
%DV*
Calories from Fat 10 -%
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 550mg 23%
Potassium 310mg 9%
Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Protein 5g -%
Sugars 14g -%
http://www.bushbeans.com/en_US/product/smokehouse-tradition

Chili Rub Boneless Pork Loin Fillet w/ Whole New Potatoes and Sliced Carrots

June 15, 2016 at 4:35 PM | Posted in carrots, Pork, potatoes | 2 Comments
Tags: , , , , , , , , , , ,

Today’s Menu: Chili Rub Boneless Pork Loin Fillet w/ Whole New Potatoes and Sliced Carrots

 

 

Chili Rub Boneless Pork Loin Fillet  Whole New Potatoes and Sli 015
For Breakfast this morning I prepared 1 medium size Egg (Sunnyside Up), 3 slices of Jennie – O Turkey Bacon, toasted 2 slices of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Hungry no longer! After Breakfast it was house cleaning day; dusted, ran the vacuum, and did some laundry for Mom. I also had bought 2 more packages of furniture coasters. I’ve been putting the coasters under all our furniture, it makes it a lot easier to move furniture around and to move it to clean. Full day of cleaning and time for Dinner. Tonight I prepared a Chili Rub Boneless Pork Loin Fillet w/ Whole New Potatoes and Sliced Carrots.

 

Chili Rub Boneless Pork Loin Fillet  Whole New Potatoes and Sli 001

I had purchased the Boneless Pork Loin Fillet at Meijer a while back and had it in the freezer. Last night before I hit the sack I layed the Pork in the fridge to thaw overnight. To make the dish I’ll need; 1 Boneless Pork Loin Fillet, 2 Tablespoons Chili Powder, 1 1/2 Teaspoons Sea Salt, and 1/2 Teaspoon Cayenne Pepper. You can adjust the amount of spices according to your own tastes.

 

 

 

 

Chili Rub Boneless Pork Loin Fillet  Whole New Potatoes and Sli 002
Preheat the oven on 400 degrees. I’m using a Cast Iron Skillet to prepare the Pork. First spray the skillet with Pam Cooking Spray and add 1 tablespoon of Extra Virgin Olive Oil also. Preheat the skillet on the stove on medium heat. As the skillet is heating; In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere.

 

 

 

Chili Rub Boneless Pork Loin Fillet  Whole New Potatoes and Sli 004
When the skillet had heated add the Pork Fillet. Sear for 2 minutes and flip it over and sear another 2 minutes. Then put the skillet in the oven and roast. You’ll want to roast until you get an internal temperature of 145 – 150 degrees. I roasted mine for 20 minutes, that will vary depending on the size of the fillet or roast. The Fillet came super moist with a beautiful crust! Slicing into it was so tender! Love the Meijer Pork always delicious. Mom had hers with a side of JB’s Fat Boy Haug Waush BBQ Sauce, with or without Sauce you’ll love this recipe!

 

Chili Rub Boneless Pork Loin Fillet  Whole New Potatoes and Sli 011
For one side dish I opened up a can of Kroger Brand Whole New Potatoes and heated those up. Love using these, so much easier to prepare than normal Potatoes and just as fresh! Then for a second side I heated up a can of Del Monte Sliced Carrots. Another canned Vegetable that’s as good as fresh. Growing up I wouldn’t look at a Carrot, now I could have them every day! I also reheated some leftover Pillsbury Italian Loaf Bread, this is our family’s favorite Bread to bake. Having a Dinner like this is why I never miss eating out. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans

June 23, 2015 at 5:01 PM | Posted in fish, potatoes | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans

 

 

Fried Gulf Coast Grouper 006

Had to fast overnight for my 4 month checkup at the Family Doctor; checking Sugar, Cholesterol, and such. Glad it’s over, I don’t like going to a doctor and especially a Family Doctor. After that I had to take Dad for a Doctor appointment later in the morning. Back home did the usual, cleaned up the house and cleaned up around the house a bit. Have one of my favorites for dinner tonight, fresh Florida Gulf Coast Grouper! Tonight I prepared a Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans.

 

 

Fried Gulf Coast Grouper 001

A good friend of mine gave me a call early last evening and said he just came in from Florida and he was coming by to drop off some Gulf Coast Grouper off to me! And this was fresh caught Grouper, never frozen. He came home Monday and it was caught on early Sunday evening off the Gulf Coast of Florida. They filleted what they had and put them on ice, then straight to my fridge! Now that’s fresh! A big “thank you” to Jim for the Grouper! Wow I’ve got some beautiful fillets of Grouper. I coated the fillets in seasoned flour that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley. I fried the fillets in Extra Virgin Olive Oil on medium heat until they were a golden brown, flipping them over one time. What fantastic tasting fillets! So fresh and meaty, love these Groupers. I’ll have leftover Grouper for lunch tomorrow.

 
For sides I had Smashed Potatoes, Green Beans, and a slice of Klosterman Wheat Bread. To make the Smashed Potatoes I used Petite Gourmet Potatoes. I cut each Potato in half. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Sea Salt and Black Peppercorn Medley, Dried Dill, and Parsley and mixed until all were coated. I then boiled them for 20 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and continued to smash and mix. The Green Beans were Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 
GrouperBlackend Grouper Grain Carrots 005
A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.

Season: available year-round
* How to prepare: braise, grill, poach, saute, steam
* Matches well with: garlic, honey, lemon, mustard, spinach, white wine
* Substitutions: halibut, sea bass, snapper

Baked BBQ Chicken Breasts w/ Roasted Asparagus and Boiled New Potatoes

June 18, 2015 at 4:55 PM | Posted in chicken, potatoes | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Baked BBQ Chicken Breasts w/ Roasted Asparagus and Boiled New Potatoes

 

Baked BBQ Chicken Breasts 005
Started the morning off with one delicious and healthy Breakfast, I broke out the Turkey Goetta! I used Glier’s Turkey Goetta, my favorite. Sliced a few slices and fried those babies up, fried in Extra Virgin Olive Oil. Then I had a couple slices of Klosterman Wheat Bread, throw in my cup of Bigelow Decaf Green Tea and Breakfast is served! Near 90 degrees today and a bit humid, not quite as bad as it’s been though. Had a lot of heavy rain early last night, some local flooding. Not much going on today, vacuumed and cleaned the house today. For dinner tonight I prepared Baked  BBQ Chicken Breasts w/ Roasted Asparagus and Boiled New Potatoes

Baked BBQ Chicken Breasts 002

 

Came across a beautiful package of Simple Truth Thin Cut Chicken Breasts. Simple Truth is a Kroger Brand. I purchase the Chicken and Pork products both and really like the quality. So to make the Chicken I’ll need; 3/4 cup Jack Daniel’s Honey Smokehouse Barbecue Sauce and 4 Boneless Skinless Thin Cut Chicken Breasts. To prepare it it’s very easy. I preheated the oven to 375°F. Poured BBQ Sauce over the Chicken in a 13×9-inch baking dish sprayed with Pam Cooking Spray. Baked for about 32 minutes, internal temperature of 165ºF. The baking time will vary according to the cut of Chicken your using and the size. Always cook Chicken until the Chicken is done (165ºF). Wow, the Chicken came out very moist and tender, with fantastic flavor from the Jack Daniel’s Honey Smokehouse Barbecue Sauce.

 
Then for one side dish I prepared Roasted Asparagus. prepare the Asparagus I needed Extra ViBaked BBQ Chicken Breasts 001rgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 
Then I also prepared some Boiled New Poatoes. I cut the potatoes in half and boiled them in a small sauce pan until fork tender. When done i mashed the Potatoes up a bit with a fork. Then reseasoned them with the McCormick Grinder Sea Salt and Black Peppercorn and topped with I Can’t Believe It’s Not Butter. I also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Natural Chicken Thin Sliced Breast CutletsSimple Truth Thin Cut Chicken Breast

Simple Truth Natural Chickens are raised on an all-natural, 100% vegetarian diet, free of any animal by-products or synthetic additives.
• Never treated with antibiotics, hormones or steroids
• Minimally processed
• Free of artificial ingredients and preservatives
• Natural with no added salt

http://www.simpletruth.com/products/poultry/chicken/natural-chicken-thin-sliced-breast-cutlets/

Diabetic Dish of the Week – Asparagus and Potato Skillet

April 14, 2015 at 5:30 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , ,

2 of my favorite Vegetables in one skillet and it’s Diabetic Friendly! It’s this week’s Diabetic Dish of the Week – Asparagus and Potato Skillet. Enjoy!

 

Asparagus and Potato Skillet
Ingredients

8 ounces tiny new potatoes, cut into 1/4-inch-thick slices
1 cup fresh asparagus cut into 1/2-inch pieces
Nonstick cooking spray
3 slightly beaten eggs or 1-1/2 cups refrigerated or frozen egg product, thawed
1 tablespoon snipped fresh parsley
1 teaspoon snipped fresh rosemary
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 small tomatoes, seeded and coarsely chopped
1 tablespoon finely shredded Parmesan cheese

 
Directions

1 – In a covered large nonstick skillet cook potatoes in a small amount of boiling water for 5 minutes. Add asparagus. Cook, covered, for 5 to 7 minutes more or until vegetables are tender. Drain vegetables in a colander. Cool and dry the skillet. Lightly coat the skillet with nonstick cooking spray. Return vegetables to the skillet.
2 – In a small bowl combine eggs, parsley, rosemary, onion powder, salt, and pepper. Pour over vegetables in the skillet; do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is nearly set (top will be moist).
3 – Remove skillet from heat. Let stand, covered, for 3 to 4 minutes or until top is set. Sprinkle with tomatoes and Parmesan cheese. Makes 4 (about 1-cup) servings.

 
Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 127 cal., 4 g total fat (2 g sat. fat), 160 mg chol., 223 mg sodium, 15 g carb. (2 g fiber), 8 g pro.

Mini Turkey Meat Loaves w/ Green Beans and New Potatoes

August 29, 2014 at 4:54 PM | Posted in greenbeans, Jennie-O Turkey Products, potatoes | Leave a comment
Tags: , , , , , , , , , , , , ,

Today’s Menu: Mini Turkey Meat Loaves w/ Green Beans and New Potatoes

 

Mini Turkey Meat Loaf 005

 

 
Well they were right, the heat and humidity returned! Started the day off with Jennie – O Turkey Bacon, a Scrambled Egg, and a couple of slices of Healthy Life Whole Grain Bread. Love that Turkey Bacon to start the day! Went and spent time with my Dad at the rehab center, a couple of hours or so, got the car washed, and back home for the day. I made an early dinner tonight Mom had to be somewhere at 7:00 this evening. It was comfort food heaven tonight for dinner. I prepared Mini Turkey Meat Loaves w/ Green Beans and New Potatoes.

 

 

 

Mini Turkey Meat Loaf 003
Instead of making Mini Turkey Meat Loaves all in tin pans I made one Mini Turkey Meat Loaf Pan and 3 Patties. I got the idea from the current issue of EatingWell Magazine. The Patties looked and sounded so good I had to try them. For the Turkey I used Jennie – O Extra Lean Ground Turkey Breast. To make the Sauce topping I’ll need Ketchup, Worcestershire Sauce, and Heinz 57 Sauce. For the Meatloaf you just combine your spices, (Roasted Ground Cumin, Onion Powder, Parsley, Ground Thyme, Sea Salt, Pepper) melted Butter, and Minced Garlic with the Ground Turkey, Ketchup, and Bread Crumbs. Put equal amounts in your pans or pan, top with sauce, and bake at 375 degrees for 30 – 35 minutes, inner temperature of 165 degrees. To make the Patties just take the meat mixture and form it into Patties and top with sauce. They both came out delicious Turkey Meatloaf and Turkey Meatloaf Patties! And as all recipes you can add your own Choice of ingredients. I left the full recipe at the end of the post. We ate the Patties for dinner and saved the Mini Loaf to make sandwiches with for lunch or snacks.

 

 

Mini Turkey Meat Loaf 002
For my side dishes it all by Del Monte. I heated up a can of Del Monte Low Sodium Cut Green Beans and a can of Del Monte Whole New Potatoes. Del Monte Products are always fresh and easy to prepare. Then for dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

 

Turkey Meatloaf

Ready for the oven!

Ready for the oven!

 
Ingredients

2 Tablespoons Blue Bonnet Light Stick Butter
3 Cloves Garlic, Minced
1 lb Jennie O Extra Lean Ground Turkey Breast
1 Slice of uncooked Oscar Mayer Low Sodium Turkey Bacon
1/2 Cup Progesso Italian Style Breadcrumbs
1/4 Cup Egg Substitute (Egg Beaters)
1 1/4 Cups Hunt’s Ketchup
4 Tablespoons Worcestershire Sauce
3 Tablespoons Heinz 57 Sauce
2 Teaspoons Smoked Cumin
2 Teaspoons Onion Powder
2 Teaspoons Ground Thyme
2 Teaspoons Parsley
3/4 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper

 

 

Directions

1. Melt butter in a skillet.
2. Add the Garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the ketchup, 1 table spoon Worcestershire sauce, spices, and garlic mixture.
5. Press meatloaf into a loaf pan. Place the one slice of Turkey Bacon across the top of the meatloaf.
6. Take the remaining ketchup and add 3 Tablespoons Worcestershire Sauce and
3 Tablespoons Heinz 57 Sauce, and stir to well mixed. Add as a topping for the meatloaf. Baste the meatloaf with half of mixture and baste it again after 30 minutes of baking.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Tamalemala - Recipes From Family & Friends

Recipes Collected Over The Years Growing Up In The Hawaiian Islands - An Online Recipe Box

A Taste of Home

Life is a combination of magic and pasta

Everyday Cheer

Finding pleasure in the simple things in life

Markdowns and Letdowns

Letdown since the 80's

Bhooklageehai.in

Tried & Tested Quick & Easy Indian & International Recipe

A Perfect Feast

Modern Comfort Food

Vanilla Gorilla Kitchen

Cooking & Food Recipes Blog

Keep breathing

Trucking through life together

Space Place House

living in Portland and restoring our old Victorian house

30minutesmeals.com

Delicious express meals made in 30 minutes or less!

Yummy Woodberries

Tiana's Tried and True Recipes

Unconventionally Domestic

Go to Sleep, I'm Tired

Cooking from Books

Ventures, musings, and reviews

The Seasoned Table

Recipes and Food Exploration

Kodak's Ketobook

Your home for low carb recipes and all things keto

Jasmine Does Keto

Keto Friendly Recipes, Snack/Product Reviews, and Fitness

GERD & Acid Friendly Recipes

Tasty Recipes, Limited Ingredients

It's all HeartMade

Some experiences, Some experiments

Your Everyday Heirlooms

Cooking my way through vintage recipe boxes.

Ever Open Sauce

Recipes for Great Food, Good Health & Good Cause.