Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti

November 8, 2019 at 6:38 PM | Posted in chicken, pasta, Perdue Chicken Products | 1 Comment
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Today’s Menu: Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti

 

 

 

For Breakfast it was 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. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! I guess Winter is moving in, low of 28 degrees! Had snow showers overnight and a high of 39 degrees and partly cloudy for the day. Did some laundry and some cleaning around the house. For Dinner tonight its a Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti and Baked Garlic Loaf Bread.

 

 

For the Chicken I used the Perdue Perfect Portions Italian Style Chicken Breasts again. I really like using these Chicken Breasts, they come frozen or fresh and individually wrapped. You can grill them, bake them, or fry them which is what I did this time. I pan fried the Breast in Extra Light Olive Oil about a total of 12 minutes all together, turning them once. Fried up perfectly and well seasoned with the hint of Italian Seasoning.

 

 

 

 

I picked up a package of Buitoni Mushroom Agnolotti at Meijer the other day, been a while since I’ve had this. So I served the Chicken with a side of Buitoni Wild Mushroom Agnolotti. In case you were wondering Agnolotti is a kind of Ravioli. These are filled with fresh Portobello & Crimini Mushrooms, imported Grana Padano & Parmesan Cheeses & fresh Roasted Garlic. To prepare just add the pasta to 4 quarts boiling water; added 1 tbsp of Extra Virgin Olive Oil and stirred frequently to prevent it from sticking; reduced the heat to boil gently 4-6 minutes. Seasoned it with just a bit of Sea Salt and topped it with Buitoni Freshly Shredded Parmesan Cheese and Sauteed Mushrooms. With the added Chicken it made a perfect meal!

 

I topped the Pasta with some Sauteed Mushrooms.

 

 

 

 

 

I also had baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for tomorrow’s Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

 

Buitoni Mushroom Agnolotti
Generously filled with fresh Portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. Since 1827. All natural. Good food, good life. Good to Know: Buitoni Pasta is made with simple, all natural ingredients with no preservatives.

Ingredients
Durum Wheat Flour (Semolina, Durum Flour), Portabello Mushrooms, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzyme), Cream, Eggs, Crimini Mushrooms, Skim Milk, Water, Bread Crumbs (Wheat Flour, Dextrose, Yeast, Salt), Light Cream (Cream, Milk), 2% or Less of Onions, Salt, Garlic, Sugar, Grana Padano Cheese (Skimmed Cow’s Milk, Cheese Cultures, Rennet, Egg White), Wheat Flour, Mushroom Base (Rehydrated Mushrooms, Salt, Sugar, Natural Flavor, Butter [Sweet Cream, Salt], Potato Starch), Sweet Madeira Wine Reduction, Butter (Cream, Salt), Carrageenan, Canola Oil, Spices, Brown Sugar, Soy Lecithin.

Directions
Must be kept refrigerated. May be frozen. Cook thoroughly. For food safety and quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F. Cut open package. Add pasta to 4 quarts boiling water; add 1 tbsp olive oil and stir frequently to prevent sticking; reduce heat to boil gently 4-6 minutes or until tender; (if frozen, do not thaw. Cook as above) drain. Avoid boiling vigorously; serve with your favorite Buitoni Refrigerated Sauce or toss lightly with oil and enjoy. Use or freeze by date on front of package. Product may be frozen for up to one month.
Nutrition Facts
Serving Size: 1 cup
Servings Per Container: 2.5

Calories 280
Calories from Fat 90
Amount Per Serving and/or % Daily Value*
Total Fat 10 g (15%)
Saturated Fat 5 g (27%)
Trans Fat 0 g
Cholesterol 60 mg (19%)
Sodium 670 mg (28%)
Total Carbohydrate 34 g (11%)
Dietary Fiber 3 g (10%)
Sugars 3 g
Protein 13 g
http://www.buitoni.com/

 

 

Perdue Perfect Portions Italian Style Chicken Breasts

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
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.
Directions

Keep refrigerated. Please follow quick and easy cook times: 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, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g
https://www.perdue.com/products/perdue-perfect-portions-boneless-skinless-chicken-breasts-italian-style-15-lbs/6861/

Alfredo Pasta w/ Chicken Breasts (This was Dinner last night)

January 19, 2018 at 6:28 AM | Posted in Bear Creek Products, chicken, Perdue Chicken Products | Leave a comment
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Today’s Menu: Alfredo Pasta w/ Chicken Breasts

 

Wow, I must have been tired last night. Forgot to post this!

 

To start this morning off I toasted a Healthy Life Whole Grain English Muffin and topped with some Smucker’s Sugarless Blackberry Jam. Outside this morning it was 17 degrees but the good about today is we are above freezing! 34 degrees and Sunny! After Breakfast I headed out to the Grocery Stores! I was having the dreaded Cabin Fever and I couldn’t wait to get out! I first stopped at Meijer for all my items and then on to Kroger for Mom. They say 50 degrees on Sunday but rain. I’m fine with that, just slow down the snow! So for Dinner tonight Alfredo Pasta w/ Chicken Breasts.

 

 

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

 

 

 

 

 

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! A 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 Size 1 CUP PREPARED
Servings Per Container 4.0
Amount Per Serving
Calories 290 Calories
Calories From Fat 80 Calories
% Daily Value
Total Fat 9.0 g 14.0
Saturated Fat 4.5 G 23
Trans Fat 0 G
Cholesterol 5 Mg 2
Sodium 610 Mg 25
Total Carbohydrate 44.0 g
Dietary Fiber 1 G 4
Sugars 5 G
Protein 8.0 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
Tags: , , , , , , , , ,

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/

Chicken Parmesan Sandwich w/ Baked Potato

January 28, 2016 at 5:41 PM | Posted in Perdue Chicken Products, potatoes | 2 Comments
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Today’s Menu: Chicken Parmesan Sandwich w/ Baked Potato

 

 

Chicken Parmesan Sandwich w Baked Potato 008
I had an early morning Doctor’s appointment so I had to skip Breakfast. I was a bit worried about a health problem but it was nothing major, I’m on a prescription for 60 days. I always get a bit nervous when a health problem pops up, especially with my history of Melanoma Cancer. Not a bad day out today, high in the 30’s and sunny. They say in the 50’s and 60’s by Saturday! For dinner tonight I prepared a Chicken Parmesan Sandwich w/ Baked Potato.

 

 

 

Chicken Parmesan Sandwich w Baked Potato 001
I came across this recipe idea in the latest issue of Taste of Home, Weeknight Chicken Parmesan Sandwiches. Sounded good so I made my version of it. I’ll need; Perdue Perfect Portions Italian Style Boneless and Skinless Chicken Breasts, 1/2 cup Progresso Italian Style Bread Crumbs, 11/2 cup Ragu Pizza Sauce, 1 slice Boar’s Head Mozzarella Cheese, Kraft Reduced Fat Grated Parmesan Cheese, and Aunt Millie’s Deli Style Whole Grain Mini Sub Buns. I only made 2 of these, 1 for myself and 1 for Mom or Dad after they seen how good it looks!

 

 

Chicken Parmesan Sandwich w Baked Potato 003
I had the Chicken Breast in the freezer. I laid 2 of the Breasts in the fridge overnight to thaw. To prepare it I preheated the oven to 400°. Placed the bread crumbs in a large plastic container. Add the chicken, a piece and rolled the breast to coat. Transfer to a small baking pan that I lined with foil and sprayed with Pam Cooking Spray.

Baked, uncovered, 15-20 minutes or until no longer pink. Spooned the pasta sauce over the chicken. Sprinkled with cheeses. Baked 2-3 minutes longer or until cheese melted. Serve on the mini sub buns. This makes one delicious Chicken Sandwich! The Chicken, Sauce, Cheese all combine just right. I left the original recipe and web link at the end of the post.

 

 

Chicken Parmesan Sandwich w Baked Potato 004
For a side dish I had some large Russet Potatoes. I baked one of them and cut in half, seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with i Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Mousse.
 

 

 

 

Weeknight Chicken Parmesan Sandwiches

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)Taste of Home
1 cup garlic bread crumbs
1 cup garlic and herb pasta sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Grated Parmesan cheese, optional
4 kaiser rolls, split

Directions
Preheat oven to 400°. Pound chicken with a meat mallet to 1/2-in. thickness. Place bread crumbs in a large resealable plastic bag. Add chicken, a few pieces at a time; close bag and shake to coat. Transfer to a greased 15x10x1-in. baking pan.
Bake, uncovered, 15-20 minutes or until no longer pink. Spoon pasta sauce over chicken. If desired, sprinkle with cheeses. Bake 2-3 minutes longer or until cheese is melted. Serve on rolls. Yield: 4 servings.

Nutritional Facts
1 sandwich (calculated without Parmesan cheese) equals 509 calories, 13 g fat (5 g saturated fat), 112 mg cholesterol, 1,125 mg sodium, 46 g carbohydrate, 3 g fiber, 50 g protein.

http://www.tasteofhome.com/recipes/weeknight-chicken-parmesan-sandwiches

Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortellini

August 20, 2014 at 5:19 PM | Posted in pasta, Perdue Chicken Products | Leave a comment
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Today’s Menu: Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortellini

 

 

 

Ital. Chicken Whole Wheat 3 Cheese Tortellini 007
I’d like to start off by saying my prayers and thoughts go out to the family and friends of American journalist James Foley, whose life was violently taken away by a bunch of cowards and animals. May they be brought to justice soon! It’s getting a little warmer and more humid here today and it’s going to get worse they say. Went to the store early for Mom and myself and then over to see my Dad. They moved him to a rehab center and he seems to be getting a little better now day by day. For dinner tonight I prepared an Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortellini.

 

 

 

I used a Perdue Perfect Portions Italian Style Chicken Breast, which I love using. They’re individually wrapped and you can keep them in the fridge or freezer, then and just grab one when your ready to use it. I baked a couple of them, one for dinner and one for lunch tomorrow. I preheated the oven to 350 degrees and baked the breasts for about 24 minutes. Easy to fix and they always turns out perfect as these did!

 

 

 

I then used Buitoni Whole Wheat 3 Cheese Tortellini. It had been awhile since I prepared this, it’s a very good Tortellini and always fresh. To prepare it, just boil your water and add a 1/2 tablespoon of Extra Virgin Olive Oil to it. When it comes to a full boil add the Pasta and reduce heat to a gentle boil and boil for 6-8 minutes until done. When done I made a bed of the Pasta and added my Italian Chicken Breast on top. I then added some fresh grated Sargento Asiago Cheese and 2 tablespoons of Ragu Original Pasta Sauce to top everything off! I also had a slice of buttered Healthy Life Whole Grain Bread. For dessert/snack later a few slices of Turkey Spam and Ritz Whole Grain Crackers.

 

 

 

 

 
Buitoni Whole Wheat 3 Cheese TortelliniBuitoni Whole grain 3 Cheese Tort
Buitoni Whole Wheat Three Cheese Tortellini:
* Filled with creamy ricotta, aged parmesan and romano cheese
* 54 grams of whole grain per serving
* All natural
* No preservatives

 

Ingredients:
Whole Durum Wheat Flour, Water, Eggs, Ricotta Cheese (Whey, Milk, Cream, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum), Bread Crumbs (Flour, Sugar, Yeast, Soybean Oil, Salt), Romano Cheese (Pasteurized Part Skim Cow’s Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Canola Oil, 2% Or Less of Parmesan Cheese Flavor (Maltodextrin [Corn, Potato], Autolyzed Yeast Extract, Salt, Flavoring, Less Than 2% of Buttermilk Solids, Calcium Lactate, Citric Acid, Cream Solids, Disodium Phosphate, Formic Acid, Lactic Acid, Parmesan Cheese [Milk, Culture, Salt, Enzymes], Sour Cream Solids, Succinic Acid, Sugar, Whey), Reduced Lactose Whey, Skim Milk, Salt, Parmesan Cheese Paste (Granular And Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Water, Salt, Lactic Acid, Citric Acid), Spices, Soy Lecithin. Contains Milk, Egg, Soy, Wheat Ingredients.

 

Nutrition Facts
Serving Size 106 G
Servings Per Container 2.5
Amount Per Serving
Calories 330 Calories from Fat 90
% Daily Value*
Total Fat 10 G 15
Saturated Fat 3 G
16
Trans Fat 0 G
Cholesterol 60 Mg 19
Sodium 500 Mg 21
Total Carbohydrate 45 G 15
Dietary Fiber 6 G
26
Sugars 3 G
Protein 16 G

 

 

 

 

 

Perdue Perfect Portions Italian Style Chicken BreastsPERDUE CHICKEN Italian

 

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
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.

 
Directions
Keep refrigerated. Please follow quick and easy cook times: 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, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.

 

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

 

Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g

 
http://es.perdue.com/products/details.asp?id=452&title=PERDUE%AE%20PERFECT%20PORTIONS%AE%20Boneless,%20Skinless%20Chicken%20

Italian Chicken Mini Sub w/ Roasted Carrots with Parsnips and Herbs

January 29, 2014 at 6:14 PM | Posted in carrots, cheese, chicken, Perdue Chicken Products, vegetables | Leave a comment
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Today’s Menu: Italian Chicken Mini Sub w/ Roasted Carrots with Parsnips and Herbs

 

 

 

Ital Chick Sand Crrots Parsnip 005
As bad as the weather has been here it looks as though it’s even worse down South. I hope it improves for them, because they’re really not prepared for it in the South. No more snow here again, 2 days in a row! Still with that wind chill it’s around zero, but the temperature climbed to 18 today. They say the weekend will hit the mid forties, hope their right. For dinner tonight it’s an Italian Chicken Mini Sub w/ Roasted Carrots with Parsnips and Herbs.

 

 

 
I used a Perdue Perfect Portions Italian Style Chicken Breast, which I love using. Their individually wrapped and you can keep them in the fridge or freeze them and just grab one when your ready to use it. I baked a couple of them, one for dinner and one for lunch tomorrow. i preheated the oven to 350 degrees and baked the breasts for about 24 minutes, flipping it over one time. They came out delicious! I served them on a Meijer Bakery Mini Deli Wheat Bun and topped with a thin slice of Murray’s Muenster Cheese and Ice Berg Lettuce.

 

 

 
I usually have Baked Ore Ida Fries with sandwiches but I picked up some great looking Carrots and Parsnips while at the store yesterday so it was Roasted Carrots with Parsnips and Herbs. I used a real easy and simple recipe for them. Besides the Carrots and Parsnip I needed; 3 tablespoons Extra Virgin Olive Oil, 1 teaspoon Sea Salt (or to taste), 1 teaspoon Black Pepper (or to taste), 2 teaspoons Rosemary, 2 teaspoons Thyme, 2 teaspoons Sage, and 2 tablespoons Water. To prepare them I heated the oven to 350 degrees. Halve each parsnip crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch thick slices. Then in a large bowl, tossed the parsnips and carrots with olive oil, salt, pepper, rosemary,thyme, and sage. Spread mixture in a large shallow baking pan and pour in the water. Roast vegetables in lower third of oven until tender, about 30–35 minutes. These are too good! The vegetables with the added herbs make a perfect side dish. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

Ital Chick Sand Crrots Parsnip 003
Roasted Carrots with Parsnips and Herbs Recipe

Ingredients:

4 Parsnips, peeled (see cutting directions below)
5 Carrots, peeled and cut diagonally into 3/4-inch thick slices
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Sea Salt, or to taste
1 teaspoon Black Pepper, or to taste
2 teaspoons Rosemary
2 teaspoons Thyme
2 teaspoons Sage
2 tablespoons Water
Preparation:

Heat oven to 350 degrees. Halve each parsnip crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch thick slices.

In a large bowl, toss parsnips and carrots with oil, salt, pepper, rosemary,thyme, and sage. Spread mixture in a large shallow baking pan and pour in the water. Roast vegetables in lower third of oven until tender, about 30–35 minutes.

 

 

 

 
Perdue Perfect Portions Italian Style Chicken BreastsPERDUE CHICKEN Italian

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
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.
Directions

Keep refrigerated. Please follow quick and easy cook times: 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, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g

 
http://es.perdue.com/products/details.asp?id=452&title=PERDUE%AE%20PERFECT%20PORTIONS%AE%20Boneless,%20Skinless%20Chicken%20

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