It’s Nuts I tell you!……….GARLIC PENNE PASTA

May 25, 2017 at 4:53 AM | Posted in nuts, NUTS COM | Leave a comment
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From the nuts.com website (https://nuts.com/) this week is a RECIPE FOR GARLIC PENNE PASTA. Not only can you find this recipe at the Nuts site but you can also purchase 2 of the ingredients, Crushed Red Pepper and Sun Dried Tomatoes. At the nuts.com website (https://nuts.com/) you’ll find selections of Dried Fruit, Chocolates and Sweets, Snacks, Coffee and Tea, Cooking and Baking, Gifts and more! Most items can be purchased in small amounts or in bulk. Plus there’s Everyday Free Shipping, see for details. Now on to the recipe for Garlic Penne Pasta. Enjoy and Eat Healthy! https://nuts.com/

 

 

RECIPE FOR GARLIC PENNE PASTA

Recipe Ingredients:
1 package dry penne
1/4 cup olive oil
3 cloves garlic, minced
1 cup Sun Dried Tomatoes chopped
1 tbsp parsley
1 tsp Crushed Red Pepper
1/2 tsp black pepper
1/4 cup grated Parmesan cheese

Cooking Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

* Crushed Red Pepper
Crushed red pepper has an extremely fresh and strong flavor. It will excite any dish, from tomato sauces to stir fries to hamburger patties! Be prepared!

* Sun Dried Tomatoes Sun Dried Tomatoes
Sun dried tomatoes are great for cooking, but better watch out because you may eat all these moist and soft tomatoes as soon as you open up the package! They’re packed with vitamins A and C.
https://nuts.com/recipes/garlic-penne-pasta.html

 


Order online or call 800-558-6887
https://nuts.com/

Meanwhile back at the SayersBrook Bison Ranch…….BISON ITALIAN SAUSAGE WITH TORTELLINI

May 20, 2017 at 5:14 AM | Posted in SayersBrook Ranch | Leave a comment
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From the SayersBrook Bison Ranch its Italian Style Bison Sausage along with a recipe for BISON ITALIAN SAUSAGE WITH TORTELLINI. If you love Italian Sausages you’re going to love these Italian Style Bison Sausages from SayersBrook Bison Ranch. Besides all the great cuts of Bison that you can purchase at the SayersBrook website (http://www.sayersbrook.com/) you can also choose from Elk, Wild Boar, Ostrich, Hams, Chicken and more! Below is more on the Italian Style Bison Sausage and the recipe for the BISON ITALIAN SAUSAGE WITH TORTELLINI. Enjoy and Eat Healthy!

 

 

Our Italian Style Bison Sausage are back by popular demand!

Our plump mild Italian style sausages are juicy and delicious, with our special blend of naturally flavorful bison, Italian herbs and spices. They are a blend of bison meat and beef to give them that extra juiciness. Only all natural ingredients are used. No MSG, or other artificial flavors. They are totally gluten-free. They do not come fully cooked.

Bison sausage Ingredients

Our special blend of naturally flavorful bison, Italian herbs and spices. Delicious and juicy.
All Natural
NOT Fully Cooked
Gluten Free

Contains: Bison, beef, water, salt, spices, (including fennel, pepper, anise and paprika), garlic powder, natural spice extractives (including paprika).
BISON ITALIAN SAUSAGE WITH TORTELLINI

The slight hints of sage, red pepper and anise in this Italian sausage lends an authentic harmony of flavor with is mirrored in perfectly cook tortellini.

Prep Time:15 Minutes

Cook Time:20 Minutes

Ingredients

3 Italian Style bison sausages
1 (10oz.) package fresh cheese tortellini
1 (16oz.) marinara sauce
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 sprig fresh basil, chopped
4 cups of water
Cooking Directions

* Bring 4 cups of water to a boil. Add tortellini all at once, and reduce heat to medium high. Cook until done, about 4-5 minutes. Drain well, but do not rinse.

* Combine the jar of marinara sauce and the drained tortellini to a sauce pan, and return to the stove. Cook on low, stirring often, to prevent burning.

* In a large non-stick skillet, sear the bison sausages over medium high heat and cook to brown, about 4-5 minutes, turning often.

* Add the peppers to the skillet of sausages, stirring to brown, about 2-3 minutes.

* Combine the cooked tortellini with marinara sauce to the sausages, and mix well.

* Serve topped with fresh basil and enjoy.
http://www.sayersbrook.com/blog/italian-style-bison-sausage/

 
Toll-Free : 888-472-9377
Phone : 573 438-4449

info@sayersbrook.com
http://www.sayersbrook.com

2056 hwy 195
Hermann, MO 65041
http://www.sayersbrook.com/

Shrimp and Smoked Turkey Sausage Gumbo

May 19, 2017 at 5:00 PM | Posted in Butterball Smoked Turkey Sausage, pasta, seafood, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

 

To start my day I made one our favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. Just love this Skillet Breakfast! Mostly cloudy with passing showers and 78 degrees. More rain moving back in tonight. Not a lot going on today. Did some things around the house and outside. For Dinner tonight I prepared a personnel favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

 

What’s not to like with one of my favorite meals; Gumbo, Shrimp, and Smoked Turkey Sausage! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Kroger Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

 

 

The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! I also baked a loaf of Pillsbury French Bread. For dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.

 

 

 

Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting

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

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

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

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

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

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

Low-Carb Diabetic Side-Dish Recipes

May 12, 2017 at 5:03 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Low-Carb Diabetic Side-Dish Recipes. Delicious and Diabetic Friendly Side Dishes to go with every meal. Recipes like; Fresh Macaroni Salad, Garlic Roasted Cauliflower, and Grilled Vegetable Platter. Find all these and more at the Diabetic Living Online website. Enjoy and eat Healthy! http://www.diabeticlivingonline.com/

 

 

Low-Carb Diabetic Side-Dish Recipes

Eating low-carb just got easier thanks to our favorite side dishes, which have 20 grams of carb or less per serving. Enjoy these mouthwatering accompaniments with your favorite entrées as part of your diabetic diet.

 

 

Fresh Macaroni Salad

Love chilled macaroni salad? Perfect for potlucks and barbecues, this low-carb pasta salad is packed with nutritious goodies such as snap peas, roasted red peppers, basil, and hard-cooked eggs………

 
Garlic Roasted Cauliflower

Bringing a dish to a potluck or dinner party? This cauliflower side dish featuring loads of garlic and a Green Pea Pesto is a must-have recipe that will surely impress. Plus, it has just 5 grams of carb per serving!……

 
Grilled Vegetable Platter

This stunning array of colorful vegetables—including sweet peppers, fennel, mushrooms, eggplant, zucchini, and asparagus—is marinated in balsamic vinegar and can be grilled alongside your favorite juicy steak or chicken breast……….

 

 
* Click the link below to get all the Low-Carb Diabetic Side-Dish Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/side-dishes/low-carb-diabetic-side-dish-recipes

Top Diabetic Vegetarian Recipes

May 11, 2017 at 5:28 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Top Diabetic Vegetarian Recipes. You’ll never miss the meat with these delicious and diabetic friendly recipes. Recipes that include; Kale-Powered Pasta, Stuffed Zucchini with Black Beans, Corn, and Poblano Pepper, and Vegetable Lasagna. Find them all on one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 
Top Diabetic Vegetarian Recipes

Satisfy your hunger with our favorite diabetic vegetarian recipes (think yummy pastas, salads, wraps, and soups). Our meatless meal recipes are packed with tasty and healthful veggies — perfect for dinner tonight!

 

 

Kale-Powered Pasta

Need something fast and healthy for dinner tonight? This savory pasta dish has fewer than 225 calories per serving and will be ready in 20 minutes……

 
Stuffed Zucchini with Black Beans, Corn, and Poblano Pepper

Zucchini relleno! Poblano chile peppers give this Mexican-inspired recipe mild heat. Kick up the spice of the zucchini stuffing by sprinkling it with a little carb-free hot sauce……

 
Vegetable Lasagna

You won’t miss the meat (or the calories) in this tasty lasagna. A sprinkling of chopped tomatoes adds a fresh appeal……..

 

 

* Click the link below to get all the – Top Diabetic Vegetarian Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/vegetarian/top-diabetic-vegetarian-recipes

Banquet Homestyle Bakes – Baked Lasagna and Baked French Bread

May 10, 2017 at 5:30 PM | Posted in Banquet Homestyle Bake, Lasagna, pasta | Leave a comment
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Today’s Menu: Banquet Homestyle Bakes – Baked Lasagna and Baked French Bread

 

 

For Breakfast I Poached an Egg and toasted 2 Slices of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Mostly cloudy out today with passing showers and it hit about 75 degrees. Our electric was turned off today from 1:00 – 5:00. It was actually after 5:00 before it came back on. They were replacing electrical boxes throughout the neighborhood today. So after the power went out I stopped by some friends house to catch up with them and then headed over to see Dad for the rest of the afternoon. Back home for Dinner tonight its Baked Lasagna and Baked French Bread.

 

 

 

I’m having the Banquet Homestyle Bakes – Lasagna Complete Meal Kit. I love these Banquet Homestyle Bakes. As it says, it’s a Complete Meal Kit. All I added was a 1/2 cup of Water, a little Sea Salt for taste, and some Kraft Reduced Fat Grated Parmesan Cheese. To prepare it is simple and easy.

 

 

To prepare it you can bake it in the oven or cook it in a skillet on the stove top. I’m baking mine. Start by preheating the oven to 425 degrees F. Stir together both cans of sauce and 1/2 cup water in 8″ x 8″ baking dish. Stir in the pasta until well coated. Cover with foil and bake for 40 minutes, until pasta is tender. Carefully uncover. Stir until well blended. Let stand 5 minutes; sauce will thicken. Ready to serve!

 

 

 

 

Came out hot and delicious. Nothing fancy, just good and hearty Dinner. I topped it with some Kraft Reduced Fat Grated Parmesan Cheese. I also reheated the leftover Pillsbury French Bread, which is perfect with Pasta Dishes. For Dessert later a Weight Water’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 
Banquet Homestyle Bakes – Lasagna Complete Meal Kit

For over 50 years, Banquet has been bringing American families a variety of good hearty food. Banquet Homestyle Bakes Lasagna comes complete with everything you need, so you can spend less time thinking about dinner and more time enjoying it.
* Contains four (4) 1-cup servings
* Lasagna Sauce with Meat & Curly Pasta
* Complete meal kit – just add water
* 0 grams trans fat per serving
* Perfect to serve for dinner tonight

Directions
Just add water. Inside this box: 2 Cans of lasagna meat sauce. 1 Pouch curly pasta. All you need to add: 1/2 cup water. For food safety and quality: Ovens, stove top burners and skillets may vary. Adjust cooking times as needed. Product must be cooked thoroughly. Read and follow these cooking directions. Refrigerate or discard any unused portion.

Oven preparation: 1. Preheat oven to 425 degrees F. Stir together both cans of sauce and 1/2 cup water in 8″ x 8″ baking dish. 2. Stir in pasta until well coated. 3. Cover with foil. Bake 35-40 minutes, or until pasta is tender. 4. Carefully uncover. Stir until well blended. Let stand 5 minutes; sauce will thicken.

Stove top preparation: 1. Stir together both cans of sauce and 1/2 cup water in 10-inch 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. 4. Stir until well blended. Let stand 5 minutes; sauce will thicken. Alternate preparation: Baking dish size – 11 x 7-inch baking dish. Temperature – 425 degrees F. Baking time – 35-40 minutes. Baking dish size – 2-quart casserole dish. Temperature – 425 degrees F. Baking time – 35-40 minutes. Baking dish size – 13 x 9-inch baking dish (for 2 box prep). Temperature – 425 degrees F. Baking time -40-45 minutes. High altitude preparation (3500-6500ft). Cooking adjustments: Oven: reduced water by 1/4 cup for all baking dish sizes; no bake time adjustment. Stove Top: reduced water by 1/4 cup; simmer 15-20 minutes.

Nutrition Facts
Serving Size240g
Servings Per Container4.0
Amount Per Serving
Calories320 Calories
Calories From Fat90.0 Grams
% Daily Value
Total Fat10 g15.0
Saturated Fat4 G20
Trans Fat0 G
Cholesterol20 Mg7
Sodium640 Mg27
Potassium680 Mg19
Total Carbohydrate42 g14.0
Dietary Fiber4 G16
Sugars13 G
Protein13 g

Seasoned Gulf Coast Grouper w/ Creamy Cheddar Pasta

May 3, 2017 at 4:57 PM | Posted in Bear Creek Products, fish | 2 Comments
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Today’s Menu: Seasoned Gulf Coast Grouper w/ Creamy Cheddar Pasta

 

 

 

For Breakfast I’m having a toasted Healthy Life Whole Grain English Muffin, topped with Smucker’s Sugar-Blackberry Jam, and as every morning, a cup of Bigelow Decaf Green Tea. After Breakfast I headed out to do some grocery shopping. Another windy day and a high in the low 60’s. Went to Meijer and then swung by the Kroger up the road for a couple of items. They are expanding the Meijer here in West Chester. It’s a huge store already but they are putting in a lot of upgrades. Should be even nicer when done. After Breakfast did a few chores around the house. For Dinner tonight its Seasoned Gulf Coast Grouper w/ Creamy Cheddar Pasta.

 

I love this Florida Gulf Coast Grouper my friends keep bringing me back up from Florida! I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 minutes per side until golden brown. Grouper is so meaty and flavorful. Love Fish and Love this Grouper!

 

To go with my Fried Grouper I prepared some Bear Creek Creamy Cheddar Pasta Mix. I had tried this a while back and loved it! I’ve also had the Bear Creek Potato Soup Mix, Navy Bean Soup Mix, Minestrone, and Creamy Chicken Pasta, which all were excellent! To prepare it; Grabbed a 2 quart sauce pan, added 4 cups of water. Heated to a rolling boil. Whisked in the Pasta and Sauce Mix. Brought the mixture back to a rolling boil. Reduced the heat to a medium boil and cooked for 15 minutes, stirring occasionally.

 

 

Removed from the heat and let it sit for 8 minutes. The Sauce thickened up beautifully as it cooled. Another excellent product from Bear Creek. Really enjoy these all these Products! I seasoned the Pasta with just a little sea Salt and Ground Black Pepper. The Pasta and Catfish make a great pairing! For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

 

 

 

 

 
Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g
Bear Creek Creamy Cheddar Pasta Mix

 

 

High in the heber valley of the wasatch mountains, bear creek country kitchen began with one goal in mind: deliver great hearty homestyle dishes that the whole family will enjoy. Using the same qualities that you find in our soups, bear creek now presents delicious pasta dishes with hearty pastas, quality cheeses and tasty vegetables, all in rich and flavorful sauces. Just add water and in minutes you can serve a delicious pasta dish that will satisfy every appetite in your family.

Hearty rotini pasta in a rich, creamy cheddar sauce. 4 one cup servings. Great taste! Just add water. Cooks in 12 minutes. High in the Heber Valley of the Wasatch Mountains, Bear Creek Country Kitchens began with one goal in mind: Deliver

Nutrition Facts
Serving Size1 CUP PREPARED
Servings Per Container 4.0
Amount Per Serving
Calories 360 Calories
Calories From Fat 80 Calories
% Daily Value
Total Fat 9.0 g 14.0
Saturated Fat 3.5 g 18
Trans Fat 0.50 g
Cholesterol 5 mg2
Sodium 890 mg 37
Total Carbohydrate 49.0 g 16.0
Dietary Fiber 1.00 g 4.00
Sugars 5 g
Protein 9.0 g
http://www.bearcreekcountrykitchens.com/pasta.php

Leftovers – Alfredo Pasta w/ Chicken Breasts

April 27, 2017 at 4:45 PM | Posted in Bear Creek Products, leftovers, Perdue Chicken Products | Leave a comment
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Today’s Menu: Leftovers – Alfredo Pasta w/ Chicken Breasts

 

 

For Breakfast this morning for me and Mom I heated up some Ekrich Smoky Turkey Breakfast Sausages, fried some Simply Potatoes Shredded Hash Browns, Scrambled some Eggs, and I had my morning cup of Bigelow Decaf Green Tea and Mom some Coffee. A bit cooler out today, 67 degrees and a passing thunderstorm. Did some house cleaning today, vacuum and dusted. Then did some laundry for Mom. I made some Bear Creek Potato Soup and took Dad a couple of bowls over to him at rehab. He’s gaining strength, hopefully he’ll be home before long. For Dinner tonight Leftovers – Alfredo Pasta w/ Chicken Breasts.

 

 

The meal from last night, Alfredo Pasta w/ Chicken Breasts, was too good to let those leftovers go to waste! So tonight it’s Leftovers. Everything heated up great and tasted just as good the 2nd time around. I’m really glad I read about the Bear Creek Products! All of them make some good meals. Below is the original post from last night which has the description and cooking instructions for the meal. Later!

 

 

 

Well I’m trying the Bear Creek Alfredo Pasta Mix tonight for Dinner. Love all the Bear Creek Products I’ve tried so far so I’m trying the Alfredo Pasta tonight. Comes packaged with the Pasta and Sauce Mix.

 

 

 

To prepare it; I added 4 cups of water to a 2 1/2 quart saucepan and brought to a rolling boil. Whisked in the Pasta and Sauce Mix. Brought it back up to a rolling boil. then reduced the heat to a medium boil. Cooked for 15 minutes, stirring often. Removed it from the heat and let it sit for 8 minutes. The sauce thickened up perfectly. I like my sauces on the thick side and this one turned out great.The Pasta was good size with good taste and as I said the Alfredo Sauce was spot on! Another great dish from Bear Creek to have in the Pantry.

 

 

For the Chicken I used Perdue Perfect Portions Boneless and Skinless Chicken Breasts – Italian Style. I love using these, just keep them in the freezer until needed. To prepare them; Lightly coat a skillet with Pam Cooking Spray. Heat the pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; cover and cook 10 minutes, to 170ºF internal temperature, turning frequently. Fried and done! These also bake up perfectly also.

 

 

 

 

 

To serve everything I took a bowl and made a bed of the Alfredo Pasta, sliced up 1 of the Chicken Breasts and added them to the top of the Pasta. And topped everything off with some Kraft Reduced Fat Grated Parmesan Cheese. Excellent dish! Past and Chicken is a natural. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

Bear Creek Alfredo Pasta Mix

The kitchens of Bear Creek® are always cooking up family pleasing dishes. Like our savory pasta sides. Just add water and in minutes you have a dish that’s hearty and creamy. With 7 delicious varieties to choose from, the only problem will be deciding which is your favorite.

Alfredo
A classic Italian dish given a bit of a ripple by Bear Creek®. Hearty mafalda pasta enveloped in a creamy, buttery Parmesan sauce.

Yields about 4 one-cup servings.

Nutrition Facts
Serving Size1 CUP PREPARED
Servings Per Container4.0
Amount Per Serving
Calories340 Calories
Calories From Fat80 Calories
% Daily Value
Total Fat9.0 g14.0
Saturated Fat4.5 G23
Trans Fat0 G
Cholesterol5 Mg2
Sodium610 Mg25
Total Carbohydrate55.0 g18.0
Dietary Fiber1 G4
Sugars4 G
Protein8.0 g
http://www.bearcreekcountrykitchens.com/pasta.php

 

Alfredo Pasta w/ Chicken Breasts

April 26, 2017 at 4:53 PM | Posted in Bear Creek Products, Perdue Chicken Products | Leave a comment
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Today’s Menu: Alfredo Pasta w/ Chicken Breasts

 

 
To start this sunny morning off I prepared Scrambled Eggs, 2 Jennie – O Turkey Breakfast Sausage Links, toasted 2 slices of healthy Life Whole Grain Bread, and the morning cup of Bigelow Decaf Green Tea. Not a bad way to start the morning! After Breakfast, Mom had bought some flowers for some pots on the deck so I got them all potted. Then got the leaf blower out and cleaned around the deck and driveway. After Lunch did some light house cleaning then back outside. It’s our warmest day out there today, 85 and mostly sunny. Took a spin on the cart around the neighborhood and got the mail while out. Tried to relax a bit, my back is giving me some problems. Spending too much time lately in cart and wheelchair. For Dinner tonight Alfredo Pasta w/ Chicken Breasts.

 

 

 

Well I’m trying the Bear Creek Alfredo Pasta Mix tonight for Dinner. Love all the Bear Creek Products I’ve tried so far so I’m trying the Alfredo Pasta tonight. Comes packaged with the Pasta and Sauce Mix.

 

 

 

To prepare it; I added 4 cups of water to a 2 1/2 quart saucepan and brought to a rolling boil. Whisked in the Pasta and Sauce Mix. Brought it back up to a rolling boil. then reduced the heat to a medium boil. Cooked for 15 minutes, stirring often. Removed it from the heat and let it sit for 8 minutes. The sauce thickened up perfectly. I like my sauces on the thick side and this one turned out great.The Pasta was good size with good taste and as I said the Alfredo Sauce was spot on! Another great dish from Bear Creek to have in the Pantry.

 

 

For the Chicken I used Perdue Perfect Portions Boneless and Skinless Chicken Breasts – Italian Style. I love using these, just keep them in the freezer until needed. To prepare them; Lightly coat a skillet with Pam Cooking Spray. Heat the pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; cover and cook 10 minutes, to 170ºF internal temperature, turning frequently. Fried and done! These also bake up perfectly also.

 

 

 

To serve everything I took a bowl and made a bed of the Alfredo Pasta, sliced up 1 of the Chicken Breasts and added them to the top of the Pasta. And topped everything off with some Kraft Reduced Fat Grated Parmesan Cheese. Excellent dish! Past and Chicken is a natural. I think I may be having leftovers for Dinner tomorrow night! Also had a Diet Dr. Pepper to drink. For Dessert later a bowl of Smart Pop – Pop Corn.

 

 

 

 

 

 

 

Bear Creek Alfredo Pasta Mix

The kitchens of Bear Creek® are always cooking up family pleasing dishes. Like our savory pasta sides. Just add water and in minutes you have a dish that’s hearty and creamy. With 7 delicious varieties to choose from, the only problem will be deciding which is your favorite.

Alfredo
A classic Italian dish given a bit of a ripple by Bear Creek®. Hearty mafalda pasta enveloped in a creamy, buttery Parmesan sauce.

Yields about 4 one-cup servings.

Nutrition Facts
Serving Size1 CUP PREPARED
Servings Per Container4.0
Amount Per Serving
Calories340 Calories
Calories From Fat80 Calories
% Daily Value
Total Fat9.0 g14.0
Saturated Fat4.5 G23
Trans Fat0 G
Cholesterol5 Mg2
Sodium610 Mg25
Total Carbohydrate55.0 g18.0
Dietary Fiber1 G4
Sugars4 G
Protein8.0 g
http://www.bearcreekcountrykitchens.com/pasta.php

 

 

 
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
* No Antibiotics Ever
* Individual pouches cook what you need
* Resealable Bag to use what you want
COOKING & PREP
SKILLET: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; cover and cook 6-9 minutes, to 170ºF internal temperature, turning frequently.
NUTRITIONAL INFORMATION

Serving Per Recipe: 5
AMOUNT PER SERVING
CALORIES 140
CAL. FROM FAT 10
% DAILY VALUE*
TOTAL FAT 1.5g 2%
Saturated Fat 0g 0%
CHOLESTEROL 75mg 25%
SODIUM 360mg 15%
TOTAL CARBS 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
PROTEIN 25g %
https://www.perdue.com/products/perdue-perfect-portions-boneless-skinless-chicken-breasts-italian-style-15-lbs/6861/

Wild Idea Buffalo Recipe of the Week – PAPPARDELLE AND PESTO MEATBALLS

April 26, 2017 at 5:32 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – PAPPARDELLE AND PESTO MEATBALLS. Take your Spaghetti and Meatballs to a new level by using Pappardelle Noodles in place of the Spaghetti and by making Buffalo Meatballs in place of the normal Meatballs you use. Also included is a Tomato Sauce and Pesto sauce recipes. To make the Meatballs you’ll be using Wild Idea Ground Buffalo. You can find this recipe and purchase the Wild Idea Ground Buffalo all at the Wild idea Buffalo website. You can purchase any of the Wild Idea Buffalo cuts of meats at the Wild Idea site. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

 

PAPPARDELLE AND PESTO MEATBALLS

A fresh spin on traditional spaghetti and meatballs. Pappardelle (pronounced; Pop a dell a) noodles although egg based, are mostly very light, but this will depend on the brand you can find. My favorites are Rustichella D’arbruzzo or DeCecco. This recipe is a wonderful combination of flavors. For a complete meal I accompanied this dish with a Citrus Salad with Orange Chev Vinaigrette (recipe included with purchase upon request) and crusty bread. Great for a family style dinner – that kids will love, or sophisticated enough to serve at your next dinner party.

All the components make this recipe seem complicated, but the preparation is very easy and does not take a lot of time. For a super short-cut, you could buy ready-made pesto. Bon Appetito!

 

Meatball Ingredients:
1 – pound Wild Idea Ground Buffalo
1 – teaspoon salt
1 – teaspoon black pepper
1/3 – cup pesto (recipe follows)
4 – ounces fresh Mozzarella, torn or shredded
olive oil
melted butter

Preparation:

* Break ground buffalo apart in a pie pan or bowl, and press out flat. Sprinkle with salt and pepper.
* Spoon pesto over the top of the meat and cover with the shredded mozzarella.
* Fold the meat into itself and mix together with hands until all ingredients are equally distributed.
* Form meat into silver dollar sized meatballs, or size of your liking and place on lightly oiled baking sheet.
* Chill meatballs for one hour in the refrigerator.
* Position oven rack on top rung and preheat oven to broil.
* For best browning, brush chilled meat balls with a little melted butter.
* Broil meatballs for about 7 minutes or until browned. *For larger meatballs increase your cooking time based on size.

Quick Tomato Sauce Ingredients:
1 – 28oz. can whole stewed Italian tomatoes
1 – 28 oz. can crushed Italian tomatoes
1 – teaspoon garlic powder
1 – teaspoon crushed fennel
1 – teaspoon oregano
1 – teaspoon Italian seasoning
1 – teaspoon salt
1 – pinch chili flake
1 – lemon, juiced *1/4 cup
1 – teaspoon balsamic syrup
2 – tablespoons sugar

Preparation:

* In deep pot, over medium high heat, add stewed tomatoes and smash with a potato masher, breaking tomatoes into pieces.
* Add crushed tomatoes and bring to a light boil.
* Add remaining ingredients, stirring to incorporate.
* Reduce heat to simmer and allow tomato sauce to thicken, about 15 minutes or until desired consistency is achieved.
* Season to taste with a pinch more of salt and an additional squeeze of lemon or to your liking.

Pappardelle Ingredients:
12 – ounces Pappardelle
4 – quarts water
2 – tablespoons salt
1/2 – cup pesto, or more if you prefer – room temperature

Preparation:

* Fill a large pot with water and salt and bring to a boil.
* Add Pappardelle to the pot and cook uncovered for 7 minutes.
* Remove from heat and strain water from the pot, leaving about 1 to 2 tablespoons of water in the pot. Do not return to heat.
* Lightly warm pesto in microwave for 30 seconds.
* Add pesto to the Pappardelle and toss gently.

Other Recipe Ingredients:
½ – cup Italian parsley, chopped
Parmigiano Reggiano, shaved

Entrée Assembly:

* Place pesto coated Pappardelle on plates or in a bowl.
* Cover with tomato sauce and top with pesto meatballs.
* Garnish with parsley and shaved Parmigiano Reggiano.

Basil Pesto
*I am a non-pine-nut person. If you prefer them in your pesto, simply add them to the recipe. Recipe can easily be cut in half.

Ingredients:
2 – cups fresh basil leaves, packed
2 – cups shredded parmesan cheese
3 – garlic cloves, chopped
1 – teaspoon salt
1 – teaspoon pepper (*I like a little more)
1 – tablespoon lemon juice (*I like a little more)1 – cup olive oil

* Place all ingredients in blender and puree until smooth. Refrigerate unused amounts for another use (and there are many).
https://wildideabuffalo.com/blogs/recipes/pappardelle-and-pesto-meatballs

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