Spaghetti and Meatballs

November 4, 2015 at 5:57 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Spaghetti and Meatballs

 

Spaghetti and Meatballs 004

We have a mostly overcast day here in West Chester today, high around 70 degrees. Cooler temps and rain moving in for the weekend. Had Breakfast and the morning workout and then headed out to Costco. If you use their electric mobility chairs, like myself, you learn to go shopping early so you can grab a fully charged chair. Mom needed a few Pharmacy items and needed some Naturemade Supplements. I also picked up 4 cases of canned goods for our Church, they have meals for the homeless once a week. Also picked up a couple of cases for the local Free Food Center here in West Chester. I also bought 2 48 pack snack boxes for the Cancer Treatment Center here in West Chester. I went through Cancer Treatment there and to have a small snack during the treatment seems to take your mind off it and provides taste, sometimes certain treatments leaves a bad taste so the snacks help. It would be so nice to heat one of the lotteries and just see how much good you can do with it and how many lives you could change. Maybe one day! For dinner tonight it was comfort food, Spaghetti and Turkey Meatballs.

 

Spaghetti and Meatballs 002

 

I’m using Ronzoni Healthy Harvest Whole Wheat Spaghetti, my favorite Pasta. Cooks up great and an excellent tasting Pasta. It’s 180 calories and 35 net carbs per serving. Then for my Meatballs I used Honeysuckle White Turkey Meatballs. The Honeysuckle White Turkey Meatballs are good size, meaty, and have a fantastic taste and their 190 calories and 5 net carbs for 3 Meatballs. For my Pasta Sauce I used Ragu Mushroom Sauce and topped with some Kroger Private Selection Shaved Parmesan Cheese. I also baked a loaf of Pillsbury Rustic French Bread.

 

 
To prepare the dish; I cooked the Spaghetti as to the package instructions. In a sauce pan I add my Meatballs and Ragu Sauce, heated on medium low until heated through. In a large bowl I added the finished Spaghetti, the Sauce and Meatballs and mixed and served. Topped the Spaghetti with he Shaved Parmesan Cheese. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 
Honeysuckle White Fresh Italian Style Turkey Meatballs

Product DescriptionHoneysuckle White Fresh Italian Style Turkey Meatballs
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked and ready to heat and eat.
Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g
http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1

 

 

 

Ronzoni Healthy Harvest Spaghetti

Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?

People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and ronzonidiabetes. Fiber also prevents constipation, hemorrhoids and diverticulitis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.

Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.

Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.

Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.

Whole Grain Spaghetti

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7

Amount Per Serving
Calories 180 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 23%
Sugars <1g
Protein 7g
http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006502

Advertisements

Baked Chicken Breast Strips w/ Mashed Potatoes and Baby Carrots

October 4, 2015 at 4:50 PM | Posted in Pilgrim's Chicken | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Baked Chicken Breast Strips w/ Mashed Potatoes, Baby carrots, and Baked Rustic French Bread

 

Baked Chicken Breast Strips w Mashed Potatoes and Baby Carrots 005
It’s a beautiful Autumn Day outside today! The rain and clouds have passed and the sun is out, Have a cool Autumn wind rustling the leaves, it’s just one of those perfect fall days. After breakfast I had to get the leaf blower out. Our deck and driveway was covered with leaves and branches from yesterday’s wind and rain. After that came in and cleaned the house, dusting and vacuuming. Had everything done and hit that easy chair with remote in hand and watched NFL Football the rest of the afternoon. For dinner tonight I prepared Baked Chicken Breast Strips w/ Mashed Potatoes, Baby Carrots, and Rustic French Bread

 

 

Baked Chicken Breast Strips w Mashed Potatoes and Baby Carrots 003
I wanted something easy to prepare for dinner tonight, easy but still delicious! Nothing easier and more delicious than Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. And Chicken is served! As I said it’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.

Mashed Potatoes
For one side I made some of my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better.

 

 

 

Whole Baby Carrots

 

Then I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. Also Mom wanted some of her favorite Bread, Pillsbury Rustic French Bread. So I baked a loaf of that for us. For dessert later a bowl of Del Monte Peach Slices.

 

 
Pilgrim’s Southern Style Breast StripsPilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g

http://www.pilgrims.com/products/productinfo.aspx?id=10

 

 

BBQ Glazed Chicken Thighs w/ Loaded Potato Casserole and Cut Green Beans

August 22, 2015 at 5:16 PM | Posted in chicken, Idahoan Potato Products | 2 Comments
Tags: , , , , , , , , ,

Today’s Menu: BBQ Glazed Chicken Thighs w/ Loaded Potato Casserole, Cut Green Beans, and Baked French Bread

 

BBQ Glazed Chicken Thighs w Loaded Potato Casserole and Cut Gree 010
Another beautiful Summer Day out there again! No humidity, plenty of Sun, and a high in the 70’s! Can’t beat that for an August Summer Day! Had a light breakfast of a Toasted Healthy Life Whole Grain English Muffin topped with a tablespoon of Jif Reduced Fat Peanut Butter. So after breakfast and morning workout headed out to Meijer for some Envy Apples and picked up some Jennie – O Turkey Breakfast Sausage Links and Sweet Italian Turkey Sausage. After some house cleaning got the cart out for the afternoon to enjoy all that sunshine! For dinner tonight I prepared BBQ Glazed Chicken Thighs w/ Loaded Potato Casserole, Cut Green Beans, and Baked French Bread.

 

BBQ Glazed Chicken Thighs w Loaded Potato Casserole and Cut Gree 002
This is a Kraft Recipe that I made some adjustments to; now it’s my recipe! To make this I’ll need the following: 1/2 cup Smucker’s Sugarless Peach Preserves, 1/4 cup Kraft Sweet Brown Sugar BBQ Sauce, 1/2 tsp. Garlic Powder, Sea Salt (to taste), 1 small Onion (finely chopped), and 8 small Boneless Skinless Chicken Thighs. For the Chicken Thighs I used Simple Truth Boneless Skinless Chicken Thighs.

 

 

Ready for the oven

Ready for the oven

To prepare it I preheated oven to 375ºF. Seasoned Chicken Thighs with Sea Salt. Then mixed the 1/2 cup Smucker’s Sugarless Peach Preserves, 1/4 cup Kraft Sweet Brown Sugar BBQ Sauce, and a 1/2 tsp. Garlic Powder in large bowl until blended. Stirred in onions. Added the chicken; turned to evenly coat. Placed Chicken in single layer in 8-inch square baking dish; cover with sauce. Then bake 30 min. and Chicken read 165ºF by an inserted thermometer. Then what you have, get ready, is a Winner Winner Chicken Dinner! Had to sorry! It’s really a delicious Chicken. Chicken is moist and juicy and all the ingredients combine to give it an incredible taste.

 

BBQ Glazed Chicken Thighs w Loaded Potato Casserole and Cut Gree 005
For one side dish I prepared a box of Idahoan Loaded Potato Homestyle Casserole. I love all the Idahoan Potato Products. A very quick and easy way to prepare some delicious piping hot Potato Dishes. I also heated up a can of Del Monte Cut Green Beans and baked a loaf of Pillsbury Rustic French Bread. Excellent meal tonight! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

BBQ Glazed Chicken Thighs

Ready to serve!

Ready to serve!

What You Need

1/2 cup Smucker’s Sugarless Peach Preserves
1/4 cup Kraft Sweet Brown Sugar BBQ Sauce
1/2 tsp. Garlic Powder
Sea Salt, to taste
1 small Onion, finely chopped
8 small Boneless Skinless Chicken Thighs

Make It
1 – Heat oven to 375ºF.
2 – Season Chicken Thighs with Sea Salt
2 – Mix first 3 ingredients in large bowl until blended. Stir in onions. Add chicken; turn to evenly coat.
3 – Place chicken in single layer in 8-inch square baking dish; cover with sauce.
4 – Bake 25 to 30 min. or until chicken is done (165ºF)

 

 

Idahoan Loaded Baked Homestyle Casserole

There’s no better way to start a savory Loaded Baked® homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich, cheesy, bacony side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Oven DirectionsIdahoan loaded pot

Best for Golden Browning

1 – PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
2 – STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
3 – BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
4 – Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Stove Top Directions

1 – HEAT potatoes and sauce mix, 1 1/2 cups hot water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boil over.
2 – REDUCE HEAT, then COVER and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
3 – Remove from heat and let stand a few minutes before serving.
Nutrition Facts

Amount Per Serving Unprepared Prepared
Calories 100 150
Calories from fat 10 50
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 640mg 27% 30%
Total Carbohydrates 22g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 1g
Protein 2g

http://www.idahoan.com/products/retail/loaded-baked-homestyle-casserole/

Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes and Canned Green Beans

July 25, 2015 at 4:51 PM | Posted in Bob Evan's, Perdue Chicken Products | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes, Canned Green Beans, and Rustic French Bread

 

Baked Bone-In Whole Chicken Breast 006
Well as they predicted the heat and humidity has returned to the Ohio Valley! Don’t mind the heat but can’t stand the humidity. Can you believe how fast this year is going! July is almost over with August approaching with its so called “Dog Days of Summer.” Got the cart out, before it got too hot and humid, and cleaned and raked up around the house. Took the car up the road and had it washed and the inside vacuumed. Then came back home and just did some odd and ends chore around the house. For dinner tonight it’s a Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes, Canned Green Beans, and Rustic French Bread.

 

 

I picked The Perdue Chicken up at Kroger yesterday. My favorite bagged Chicken, the PERDUE® OVEN READY perdue-whole-chicken-breast-002 (1)Whole Seasoned Roaster Bone-In Breast. As it says “Baked Bone-In Whole Chicken Breast Oven Ready”, already seasoned, and little clean-up needed afterwards. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for some Chicken Sandwiches or Burritos! Such an easy way to have an excellent Baked Chicken Dinner!

 

 

Home Canned Green Beans

Home Canned Green Beans

For one side I made some of my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better. Then I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. I also baked a loaf of Pillsbury Rustic French Bread, Mom’s favorite. For dessert later tonight a Healthy Choice Frozen Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 
PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

* No prep work
* Deliciously seasonedPerdue Oven Ready Whole Seasoned Roaster
* Cooks perfectly in bag
* Easy clean-up
* 4-5 servings

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up. Keep Refrigerated.

INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor. *Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.

PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. • Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls. • Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.** • Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 2-1/3 to 2-1/2 hours until internal temperature of the breast reaches 180ºF.** • Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy. **If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

 

Nutrition:
Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

http://www.perdue.com/Products/details.asp?id=867&title=PERDUE%C2%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Healthy Harvest Turkey Lasagna and Baked French Bread

February 19, 2015 at 5:57 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | 2 Comments
Tags: , , , , , , , , , , ,

Today’s Menu: Healthy Harvest Turkey Lasagna and Baked French Bread

 

 

Healthy Harvest Turkey Lasagna 015

We got a very frigid day here today. This morning when i was up and active it was 7 below zero with a windchill of 22 below. Our high today, because of the windchill, never made it past 12 below. Needless to say not much going on outside. Inside cleaned house and helped Mom with her laundry. For dinner tonight a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread.

 

 
I used the recipe that was on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. MakSlow Cooker Lasagna 002ing changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Pasta Sauce, Sliced Mushrooms (amount may vary to taste), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Miceli’s Lite Ricotta Cheese, 2 cups (8 oz) Sargento Reduced Fat Shredded Mozzarella Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Miceli’s Lite Ricotta Cheese, Ronzoni Healthy Harvest Pasta, Ragu Light Tomato and Basil Pasta Sauce and Sargento Reduced Fat Shredded Cheese.

 

 

 

Ready for the oven!

Ready for the oven!

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat. Add the Spaghetti Sauce, Mushrooms, and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 2 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

 

 

Healthy Harvest Turkey Lasagna

Healthy Harvest Turkey Lasagna

The Lasagna came out perfect! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams.I also baked a loaf of Pillsbury Rustic French Bread. For dessert later tonight a Healthy Choice Frozen Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Healthy Harvest Lasagna (Original Recipe)Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

1lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g

 

 

 

Jennie – O Extra Lean Ground Turkey BreastJennie O Extra Lean Ground

Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional InformationJennie O Make the Switch
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

 

– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

Sun-Dried Tomato Turkey Breast w/ Mashed Potatoes, Cut Green Beans, and …..

January 19, 2015 at 6:10 PM | Posted in Jennie-O Turkey Products | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Sun-Dried Tomato Turkey Breast w/ Mashed Potatoes, Cut Green Beans, and Baked Rustic French Bread

 

 

Jennie O Sun-Dried Tomato Turkey Breast 002

Had a light Breakfast to start, a toasted buttered Thomas Light English Muffin and a hot cup of Bigelow Decaf Green Tea. Started an early load of laundry for Mom and I headed out to Walmart. I’ve been using Healthy Life Whole Grain Hamburger and Hot Dog Buns for a while now, but I’m switching to Aunt Millie’s Reduced Calorie Buns. For the last couple of months Healthy Life has been really dry and just didn’t have a fresh taste to them, so I switched to Aunt Millie’s. Healthy Life is produced by Aunt Millie’s, plus has a few more calories and carbs but the quality is better. For dinner tonight I prepared the Jennie – O Sun-Dried Tomato Premium Portion Turkey Breast that Jennie – O sent me last week to try. Tonight it’s Sun-Dried Tomato Turkey Breast w/ Mashed Potatoes, Cut Green Beans, and Baked Rustic French Bread.

 

Jennie O Sun-Dried Tomato Turkey Breast 001

Jennie – O had sent me this plus several other products to sample as part of being a part of their Switch Club. The Turkey Breast weighed close to 4 lbs., and it’s a fully cooked and ready to cut and serve, hot or cold. It’s seasoned with Sun-Dried Tomato. To prepare it just slice the amount you want and serve it cold or heat it up. Mom and Dad wanted it hot so I heated it up in the oven. It’s only 60 calories and 1 carbs per serving. If you come across this give it a try! The Turkey was moist, juicy, and the hint of the Sun-Dried Tomato is perfect. One tasty Turkey Breast! Perhaps one of the best tasting Turkey Breasts we’ve ever had, Mom and Dad agreed. I only prepared half of it, we gave the other half to my cousin to prepare.

 
For one side I heated up some of our favorite Mashed Potatoes, Bob Evan’s Mashed Potatoes, Just heat the package up in the microwave for 6 minutes total and serve! Hard to beat these. Then I also heated up a can of Del Monte Low Sodium Cut Green Beans and baked a loaf of Pillsbury Rustic French Bread. A very good hearty meal tonight! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Sun-Dried Tomato Premium Portion Turkey Breast
Jennie – O Sun-Dried Tomato Premium Portion Turkey Breast
Ready to cut and serve, hot or cold.
Find this product in the refrigerated section of your grocery store.
Nutritional Information
Serving Size 56 g Total Carbohydrates 1 g
Calories 60 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 12 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 25 mg Iron 2%
Sodium 480 mg Calcium 0%

 
Ingredients
RUBBED WITH: SUN DRIED TOMATOES, SALT, CHILI PEPPER, DEHYDRATED GARLIC, MALTODEXTRIN, DEHYDRATED ONION, SUGAR, DEHYDRATED BELL PEPPER, SPICES. INGREDIENTS: TURKEY BREAST, WATER, SEASONING (SALT, SUGAR, ONION POWDER, GARLIC POWDER, HYDROLYZED CORN PROTEIN, NATURAL FLAVORINGS, OLEORESIN PAPRIKA), CONTAINS 2% OR LESS SALT, SODIUM PHOSPHATE, SUGAR, SODIUM ERYTHORBATE, SODIUM NITRITE. NO GLUTEN.

 

 

http://www.jennieo.com/products/96-Sun-Dried-Tomato-Premium-Portion-Turkey-Breast

Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread

August 24, 2014 at 5:05 PM | Posted in Bob Evan's, Green Giant, polenta | 1 Comment
Tags: , , , , , , , , , , ,

Today’s Menu: Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread

 

 

 

006

It’s been another hot and humid day outside again. From what I hear it’s going to worse as the week goes on! Went and checked on Dad early this morning at the rehab center and then off to do some grocery shopping. Went to Kroger, they had some items on sale we needed. For dinner tonight I prepared a Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread.

 

 

 
To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore, great on Tenderloins, Roasts, or Chops.

 

 

 
For one side dish I prepared some Bob Evan’s Mashed Potatoes, my favorite Mashed Potatoes by far. Just microwave and serve. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. I also baked a loaf of Pillsbury Rustic French Bread, my Mom’s favorite so I bake her some whenever I can. Delicious dinner tonight! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Green Giant Mini Ears of Corn
Green Giant Corn-on-the-Cob, Extra Sweet, Mini-Ears

Our love for vegetables began over 100 years ago in Le Sueur, Minnesota. Today, we still have fourth-generation farmers who pick each crop at the peak of perfection. That’s how we make vegetables like Green Giant Extra Sweet Corn-on-the-Cob Mini Ears unforgettable. That’s Green Giant.

Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5Calories 50

% Daily Values*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g

Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

May 28, 2014 at 5:47 PM | Posted in Bob Evan's, greenbeans, veal | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

 

 

Veal Shoulder 006
It was already 70 out at 6:00 this morning. Another muggy and humid day. Did get a real good hard rain yesterday though, and we needed it. Not much going on today, just did a few things around the house. For dinner tonight, Veal Clod Boneless Roast w/ Cut Green Beans, Mashed Potatoes, and Baked French Bread.

 

 

 

 

veal-shoulder-003
This about the third time I’ve prepared a Veal Clod Boneless Roast, and it quickly has become one of my favorites!. It comes with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders sae Salt and Black Peppercorn, Rubber Sage, Thyme, and Rosemary. Instructions and preparation is very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 68 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared it at 150 degrees for medium rare. When done I let it sit for about 5 minutes before slicing. These Roasts come out incredible! Juicy and moist and just packed with flavor, and very tender.

 

 

 

 

For one side dish I prepared a can of Del Monte Cut Green Beans, always a perfect side. Then I also prepared another favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

 
Kroger Private Selection Veal Shoulder Clod Roast

 

Veal Clod Boneless Roastveal-shoulder-001 (1)

 

Place Roast on a rack in a shallow pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of Veal, not in fat. Roast at 325 degrees for 31 – 34 minutes per pound for medium doneness. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.

 

150 calories Per Serving

Skillet Eggplant Parmesan w/ Rustic French Bread

May 20, 2014 at 5:20 PM | Posted in Kraft Cheese, Pillsbury, vegetables | 2 Comments
Tags: , , , , , , , , ,

Today’s Menu: Skillet Eggplant Parmesan w/ Rustic French Bread

 

 

 

Skillet Egg Plant Parmesan 006
Partly sunny and about 80 today, more humid out though. For Breakfast this morning I started off with whats become one of my favorites, Goetta! This is so good, fry it up to nice golden brown and it’s hard to beat! Got the Cart out and cleaned it up and tightened up a few things on it and then went out riding most of the afternoon. For dinner tonight I tried a new recipe, Skillet Eggplant Parmesan. Tonight it’s Skillet Eggplant Parmesan w/ Rustic French Bread.

 

 

 
Found the recipe in the latest issue of Kraft’s Food and Family Magazine. It’s my favorite Cooking Magazine, it only comes about every 4 months plus a Holiday Issue. Wish it was a monthly Magazine, it’s always packed with some great recipes and tips. Anyway when I seen this recipe I couldn’t wait to give it a try! Egg Plant, Panko Bread Crumbs, and Cheese; you know it has to be good. To prepare it I needed the following ingredients; 1/2 cup Egg Beater’s (2 Eggs), 1 pkg. (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix, 1 eggplant (1-1/2 lb.) (cut crosswise into 9 slices), 2 Tbsp. Extra Virgin Olive Oil, 1 jar (24 oz.) Spaghetti Sauce, 1/4 cup Water, and 1-1/2 cups KRAFT Shredded Italian Five Cheese. Now those are winning ingredients! I l left the original recipe at the end of the post along with its web link. I substituted Egg Beater’s for the Eggs.

 

 

Skillet Egg Plant Parmesan 003

Then to prepare it I put the 1/2 cup of Egg Beater’s in a shallow dish. Then empty the coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.

Brushed 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/2 of the eggplant; cooked 1 to 2 min. on each side or until crisp and evenly browned. Transferred to a plate. Repeated with remaining oil and eggplant.

Mix the spaghetti sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.

Cooked on medium-low heat 20 to 25 min. or until heated through. Sprinkled with the remaining cheese. Remove it from the heat. Let stand, covered, 5 min. or until cheese is melted.
This came out incredible! The Egg Plant was so tender and full of flavor, it almost tasted like you were eating slices of Beef. Excellent recipe, another Keeper Recipe! I also baked a loaf of Pillsbury Rustic French Bread. Then for dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
Skillet Eggplant Parmesan

what you need
2 eggs
1 pkg. (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
2 eggplants (1-1/2 lb.), each cut crosswise into 9 slices
2 Tbsp. oil
1 jar (24 oz.) spaghetti sauce
1/4 cup water
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
make it

BEAT eggs in shallow dish until blended. Empty coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.

BRUSH 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.

MIX spaghetti sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.

COOK on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

* Made with quality cheeses crafted in the USA.

kraft kitchens tips SUBSTITUTE Prepare using regular KRAFT Shredded Italian* Five Cheese Blend.

 

 

nutritional info per serving
per serving

Calories 320 Total fat 15 g Saturated fat 5 g Cholesterol 65 mg Sodium 1270 mg Carbohydrate 34 g Dietary fiber 7 g Sugars 10 g Protein 13 g

 
http://www.kraftrecipes.com/recipes/skillet-eggplant-parmesan-163861.aspx

Easter Dinner – Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes

April 20, 2014 at 5:18 PM | Posted in Bob Evan's, greenbeans, pasta, veal | Leave a comment
Tags: , , , , , , , , , , ,

Easter Dinner – Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes

 

 

Easter Veal Shoulder 2014 004
First I’d like to wish each and every one of you, and your families, a Happy Easter! I was up about 6:30 this morning, went out to get the Sunday Papers. Grabbed my neighbors papers first and dropped it off at their door’s and couldn’t help but admire what an absolutely gorgeous Sunrise! The Eastern sky was just lit up with color, a beautiful Easter Morning! Came in made Breakfast, had a cup of fresh brewed Green Tea, and it’s a fantastic start to a beautiful day. For Easter Dinner I prepared a Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes.

 

 

 

 

Easter Veal Shoulder 2014 003
We had Veal Clod Boneless Roast for the first time a few weeks ago. It was so tender, moist, and delicious we decided right that we were going to have this for our Easter Dinner. I purchase it from Kroger, which so far is the only place I’ve seen it sold. This one weighed 2.20 lbs. It comes with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders Sea Salt and Black Peppercorn, Thyme, and Rosemary. Instructions were very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 72 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared our’s at 150 degrees for a shade under medium. When done I let it sit for about 5 minutes before slicing. The Roast came out just as incredible as it did the first time! Juicy and moist and just packed with flavor, and so very tender.

 

 

 

Easter Veal Shoulder 2014 002
I had made some Italian Pasta Salad, yesterday, for an Appetizer for today. It always tastes better after it refrigerates overnight. Made it with Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, fresh Shredded Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, and McCormick Grinder Italian Seasoning. For one side I opened up a Mason Jar of our Canned Green Beans, canned last summer. Then I also prepared our favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. Finally reheated the Pillsbury Rustic French Bread I baked yesterday. Quite an Easter Feast! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

 

veal-shoulder-001
Kroger Private Selection Veal Shoulder Clod Roast

Veal Clod Boneless Roast

 

Place Roast on a rack in a shallow pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of Veal, not in fat. Roast at 325 degrees for 31 – 34 minutes per pound for medium doneness. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.

 

150 calories Per Serving

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Miranda Intentionally

Mindfully Vegan

Easy Peasy Lemon

Squeezing not necessary

Orangelolls

Cook, Tan, Eat, Repeat.

Peas And Crayons

Veggie-centric recipes and more!

Kenny's Camera, Cooking & Crazy Confessions!

It's photography, recipes and madness. It's laughter, it's lessons, it's life...

Wholesome Joy

Wellness & Health + Whole-Food Recipes + Budget Minded

Hettie's Reflections

On family history, parenting, education, social issues and more

Theheliophile24

A Bong girl's cooking diary

Sunshine and Savory

Sharing My Love of Cooking and Home With Others

Heart Your LifeStyle

Getting back to the basics

Plowing Through Life

A thirty-something mom raising farm kids

Food and Festivities

Where food and fun come together!

the frozen biscuit

family style food, whole ingredients

Guam Christian Blog

Lifting up God’s people

Peace of Gluten Free Cake

Making living a gluten free life a "peace of gluten free cake"

Cook with Natty

Just trying to make life taste good