Pepperoni Pizza Bake

December 14, 2015 at 5:48 PM | Posted in Pillsbury | 4 Comments
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Today’s Menu: Pepperoni Pizza Bake

 

 

Pepperoni Pizza Bake 010

 

Started off with breakfast, workout, and shower. Cooler outside today after 68 degrees yesterday. Rain on and off almost all day. So not much going on outside, stayed inside and cleaned the house today. Had to have the repairman we always use to come and do for work for us today also. We had a kitchen drawer break its slider bracket and we had to have the heating tape for our waterline replaced. It seems lately it’s always something, be it the house or car that needs repaired! For dinner tonight a new recipe, Pepperoni Pizza Bake.

 

 

Pepperoni Pizza Bake 001
Came across this Pillsbury recipe and one other in a cooking magazine and couldn’t wait to give them a try. I’m preparing the Grands Pepperoni Pizza Bake, I’m saving the other recipe for later (Sausage Crescent Cheese Balls). To make this dish I’ll need just 4 ingredients; 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits, 1 can (8 oz) pizza sauce, 2 cups finely shredded mozzarella cheese (8 oz), and 16 slices pepperoni (1 1/2 inch). I used Ragu Homestyle Pizza Sauce, Hormel Turkey Pepperoni, and Sargento Shredded Mozzarella Cheese (Traditional Cut).

 

 

Pepperoni Pizza Bake 008
To prepare the dish I started by heating the oven to 375°F. Sprayed 13×9-inch (3-quart) baking dish with Pam with Olive Oil Cooking Spray. Separate the dough into 8 biscuits. Cut each biscuit into 8 pieces. Then in large bowl, toss with biscuit pieces, pizza sauce and 1 cup of the cheese.Top with pepperoni and remaining 1 cup cheese. Baked for 23 minutes, and the biscuits were golden brown. The dish turned out incredible! Just a fantastic combination of 4 ingredients that work together. The Pillsbury Grands Biscuits gives it that Pizza texture and taste. You could add Mushrooms, Sausage or any of your favorite Pizza toppings to the dish. I’ve left the original recipe and web link at the end of the post. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 
Grands!® Pepperoni Pizza Bake

Ingredients

1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuitsPillsbury
1 can (8 oz) pizza sauce
2 cups finely shredded mozzarella cheese (8 oz)
16 slices pepperoni (1 1/2 inch)
Directions

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. In large bowl, toss with biscuit pieces, pizza sauce and 1 cup of the cheese.Top with pepperoni and remaining 1 cup cheese.
Bake 20 to 23 minutes or until biscuits are golden brown.

Nutrition InformationPepperoni Pizza Bake 009

Serving Size: 1 Serving Calories440 Calories from Fat220 % Daily Value Total Fat24g37% Saturated Fat11g56% Trans Fat4g4% Cholesterol40mg13% Sodium1420mg59% Total Carbohydrate37g12% Dietary Fiber0g0% Sugars9g9% Protein19g19% % Daily Value*: Vitamin A6%6% Vitamin C0%0% Calcium35%35% Iron15%15% Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choice2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

http://www.pillsbury.com/recipes/grands-pepperoni-pizza-bake/a3d058ba-4746-4ed6-932f-4d7af3d913cd

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Deep Dish Pizza Casserole

September 9, 2015 at 4:45 PM | Posted in pizza | 2 Comments
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Today’s Menu: Deep Dish Pizza Casserole

 

Deep Dish Pizza Casserole 011
It’s been humid and cloudy out today here in West Chester, with showers. We finally have some cooler and humid free weather moving in, high in the low 70’s! Looking forward to that. Fall is coming up and it’s my favorite time of the year, love Fall weather! Had to get the leaf blower out, lot of leaves every morning. After lunch I had to go to Cincinnati, Sharonville to be exact, I neede a couple of new Walkers. The 2 I have are worn out and falling apart. It’s a shame the cost of medical accessories. Quite a business they got going across the Country! Back at home just did a few things around the house. For dinner tonight it’s a Deep Dish Pizza Casserole.

 

 

Deep Dish Pizza Casserole 001
I had made this about 2 weeks ago and Mom and Dad wanted it again! So I’m preparing it again for dinner tonight. To make this Pizza I’ll need the following: 1 (13 ounce) Pillsbury™ Refrigerated Pizza Crust, 1 1/2 cups Ragu Pizza Sauce, Jennie – O Lean Ground Turkey Breakfast Sausage ( 1 lb. package and precooked) , Sliced Black and Green Olives, Sliced Mushrooms, 2 1/2 cups of your favorite cheese (I like using Sargento Reduced Fat Shredded Italian Blend Cheese or Sargento Reduced Fat Shredded Mozzarella Cheese), Hormel Turkey Pepperoni, and 1/3 cup Kraft Reduced Fat Grated Parmesan Cheese.

 

 

Deep Dish Pizza Casserole 010
To start I fried the Ground Turkey, till no longer pink, and sliced the Olives. Then to prepare the dish I preheated the oven to 425°F. Greased a 9×13 inch baking dish with Pam Cooking Spray w/ Olive Oil and sprinkled Corn Meal across the bottom of the dish. I like using the Corn Meal when making Pizza, the Corn meal on the bottom of the crust gives it nice texture and helps keep it from sticking to the dish or pan. I unrolled the Pillsbury Pizza Dough, and pressed it into the bottom and halfway up sides of prepared baking dish. Then spread the dough with the Ragu Pizza Sauce, and then sprinkle the cooked Jennie – O Ground Turkey and Sliced Mushrooms, and the Sliced Olives over the top. Cover the Pizza with Cheese and then top with Turkey Pepperoni. Sprinkle the Parmesan over top. Bake for 15-20 minutes or until crust is golden brown and the Cheese is melted. Remove from the oven and sprinkle with more Parmesan. And we have a Deep Dish Pizza Casserole. I’ll start off by saying this is one of those Keeper Recipes and already a family favorite! The crust came out a perfect golden brown. And all the toppings combined to make it one delicious Pizza. Plus you can use what ever toppings you want for this. Mom and Dad both said it was one of the best Pizzas they had ever had, so it’s Parent Approved! For dessert later a bowl of Del Monte Sliced Peaches.

 

 

Deep Dish Pizza CasseroleDeep Dish Pizza Casserole 002

Ingredients
1 (13 ounce) Pillsbury™ refrigerated pizza crust
1 1/2 cups pizza sauce
2 1/2 cups of your favorite cheese (I like using a mix of provolone, mozzarella and cheddar)
1/3 cup Parmesan cheese, grated
12 whole pepperoni (optional)
1/2 pound cooked ground spicy Italian sausage (optional)

 

Deep Dish Pizza Casserole 008
Directions
1 – Preheat oven to 425°F. Grease a 9×13 inch baking dish with cooking spray or olive oil.
2 – Unroll the pizza dough, and press it into the bottom and halfway up sides of prepared baking dish.
3 – Spread the dough with some pizza sauce and, if using, sprinkle the cooked spicy Italian sausage over the top. Cover the pizza with cheese and then top with pepperoni (if using). Sprinkle the Parmesan over top.
4 – Bake for 15-20 minutes or until crust is golden brown and the cheese is melted. Remove from the oven and sprinkle with more Parmesan if desired. Serve immediately.

http://www.pillsbury.com/recipes/deep-dish-pizza-casserole/51f601a0-2c4c-4147-8473-6c4eb2511086

Deep Dish Pizza Casserole

August 30, 2015 at 5:02 PM | Posted in Pillsbury, pizza | 2 Comments
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Today’s Menu: Deep Dish Pizza Casserole

 

Deep Dish Pizza Casserole 011
We have the hazy, hot, and humid weather back! Awfully humid out there today. Had a bowl of Kroger Brand Bran Flakes for Breakfast. Ran a quick errand for Mom and back home for the day. Finished up some laundry for her and did some outside cleaning before it got too humid out. After that it was “Sofa City” after that, just my easy chair and remote for the afternoon. For dinner tonight I prepared a Deep Dish Pizza Casserole.

 

 

Deep Dish Pizza Casserole 001

I had made this a couple of weeks ago and everybody loved it! So I’m preparing it again for dinner tonight. To make this Pizza I’ll need the following: 1 (13 ounce) Pillsbury™ Refrigerated Pizza Crust, 1 1/2 cups Ragu Pizza Sauce, Jennie – O Lean Ground Turkey Breakfast Sausage ( 1 lb. package and precooked) , Sliced Black and Green Olives, Sliced Mushrooms, 2 1/2 cups of your favorite cheese (I like using Sargento Reduced Fat Shredded Italian Blend Cheese or Sargento Reduced Fat Shredded Mozzarella Cheese), Hormel Turkey Pepperoni, and 1/3 cup Kraft Reduced Fat Grated Parmesan Cheese.

 
To start I fried the Ground Turkey, till no longer pink, and sliced the Olives. Then to prepare the dish I preheated the oven to 425°F. Greased a 9×13 inch baking dish with Pam Cooking Spray w/ Olive Oil and sprinkled Corn Meal across the bottom of the dish. I like using the Corn Meal when making Pizza, the Corn meal on the bottom of the Deep Dish Pizza Casserole 009crust gives it nice texture and helps keep it from sticking to the dish or pan. I unrolled the Pillsbury Pizza Dough, and pressed it into the bottom and halfway up sides of prepared baking dish. Then spread the dough with the Ragu Pizza Sauce, and then sprinkle the cooked Jennie – O Ground Turkey and Sliced Mushrooms, and the Sliced Olives over the top. Cover the Pizza with Cheese and then top with Turkey Pepperoni. Sprinkle the Parmesan over top. Bake for 15-20 minutes or until crust is golden brown and the Cheese is melted. Remove from the oven and sprinkle with more Parmesan. And we have a Deep Dish Pizza Casserole. I’ll start off by saying this is one of those Keeper Recipes and already a family favorite! The crust came out a perfect golden brown. And all the toppings combined to make it one delicious Pizza. Plus you can use what ever toppings you want for this. Mom and Dad both said it was one of the best Pizzas they had ever had, so it’s Parent Approved! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 
Deep Dish Pizza CasseroleDeep Dish Pizza Casserole 001

Ingredients
1 (13 ounce) Pillsbury™ refrigerated pizza crust
1 1/2 cups pizza sauce
2 1/2 cups of your favorite cheese (I like using a mix of provolone, mozzarella and cheddar)
1/3 cup Parmesan cheese, gratedDeep Dish Pizza Casserole 002
12 whole pepperoni (optional)
1/2 pound cooked ground spicy Italian sausage (optional)

 

 
DirectionsDeep Dish Pizza Casserole 005
1 – Preheat oven to 425°F. Grease a 9×13 inch baking dish with cooking spray or olive oil.
2 – Unroll the pizza dough, and press it into the bottom and halfway up sides of prepared baking dish.
3 – Spread the dough with some pizza sauce and, if using, sprinkle the cooked spicy Italian sausage over the top. Cover the pizza with cheese and then top with pepperoni (if using). Sprinkle the Parmesan over top.Deep Dish Pizza Casserole 008
4 – Bake for 15-20 minutes or until crust is golden brown and the cheese is melted. Remove from the oven and sprinkle with more Parmesan if desired. Serve immediately.

http://www.pillsbury.com/recipes/deep-dish-pizza-casserole/51f601a0-2c4c-4147-8473-6c4eb2511086

 

Deep Dish Pizza Casserole 009

 

Deep Dish Pizza Casserole

August 14, 2015 at 4:59 PM | Posted in Hormel, Jennie-O Turkey Products, Pillsbury, pizza | Leave a comment
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Today’s Menu: Deep Dish Pizza Casserole

 

Deep Dish Pizza Casserole 013
It was a beautiful Summer Morning here in West Chester. But watching the early morning news it was a bad day out on the inter-states. 3 major wrecks had 2 different interstates shutdown this morning, slow down people and take your time! After a light Breakfast I ventured out to Meijer, went for just a few items and ended up with a cart full! Luckily I didn’t need gas, gas prices shot up over $3 a gallon overnight! Back home finished up a couple of loads of laundry for Mom and did some cleaning around the house. With everything done got the cart out for a while to enjoy the day. For dinner tonight I prepared a new recipe, Deep Dish Pizza Casserole.

 

 
To prepare the dish I preheated the oven to 425°F. Greased a 9×13 inch baking dish with Pam Cooking Spray w/ Deep Dish Pizza Casserole 002Olive Oil. I unrolled the Pillsbury Pizza Dough, and pressed it into the bottom and halfway up sides of prepared baking dish. Then spread the dough with the Ragu Pizza Sauce, and then sprinkle the cooked Jennie – O Lean Italian Seasoned Ground Turkey over the top. Cover the Pizza with Cheese and then top with Turkey Pepperoni. Sprinkle the Parmesan over top. Bake for 15-20 minutes or until crust is golden brown and the Cheese is melted. Remove from the oven and sprinkle with more Parmesan. And we have a Deep Dish Pizza Casserole. I’ll start off by saying this is one of those Keeper Recipes! The crust came out a perfect golden brown. And all the toppings combined to make it one delicious Pizza. Mom and Dad both said it was one of the best Pizzas they had ever had, so it’s Parent Approved!  For dessert later a bowl of Del Monte Sliced Peaches.

Deep Dish Pizza Casserole 010

 

 
Jennie – O Lean Italian Seasoned Ground Turkey
Conveniently preseasoned ground turkey helps you save on pre time and contains 70 percent less fat than regular ground beef.

Product Features:Jennie O Turkey Lean Italian Seasoned Ground Turkey
* Gluten Free
* Preseasoned
* 70% less fat than regular ground beef
* 20 oz-package (1.25 lbs)
* 16 oz-package (1 lb) 20-oz (1.25 lbs) package

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

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 170 Dietary Fiber 0 g
Calories From Fat 90 Sugars 2 g
Total Fat 9.0 g Protein 19 g
Saturated Fat 3.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 4%
Cholesterol 80 mg Iron 8%
Sodium 620 mg Calcium 2%

http://www.jennieo.com/products/195-Lean-Italian-Seasoned-Ground-Turkey

 

 

Deep Dish Pizza CasseroleDeep Dish Pizza Casserole 002

Ingredients
1 (13 ounce) Pillsbury™ refrigerated pizza crust
1 1/2 cups pizza sauce
2 1/2 cups of your favorite cheese (I like using a mix of provolone, mozzarella and cheddar)
1/3 cup Parmesan cheese, grated
12 whole pepperoni (optional)
1/2 pound cooked ground spicy Italian sausage (optional)Deep Dish Pizza Casserole 006

 
Directions
1 – Preheat oven to 425°F. Grease a 9×13 inch baking dish with cooking spray or olive oil.
2 – Unroll the pizza dough, and press it into the bottom and halfway up sides of prepared baking dish.Deep Dish Pizza Casserole 010
3 – Spread the dough with some pizza sauce and, if using, sprinkle the cooked spicy Italian sausage over the top. Cover the pizza with cheese and then top with pepperoni (if using). Sprinkle the Parmesan over top.
4 – Bake for 15-20 minutes or until crust is golden brown and the cheese is melted. Remove from the oven and sprinkle with more Parmesan if desired. Serve immediately.

 

http://www.pillsbury.com/recipes/deep-dish-pizza-casserole/51f601a0-2c4c-4147-8473-6c4eb2511086

Slow-Cooker Lasagna

April 6, 2014 at 5:20 PM | Posted in Jennie-O Turkey Products, Lasagna, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Slow-Cooker Lasagna

 

 

Slow Cooker Lasagna 004
Another chilly morning, 386 degrees. Turned into a beautiful sunny day, still not real warm high of 50 degrees. Lot of rain heading our way again. Monday thru Wednesday, heavy rain. Went to the Columbus Airport and picked up a friend of mine that flew in for a couple of days. Great catching up with him it had been a while. Dropped him off at his family’s place and then home. Tried the new recipe for dinner tonight, Slow-Cooker Lasagna.

 

 

 
I came across the recipe from a Weekly Pillsbury Recipe e-mail. It looked and sounded good, plus it was prepared by one of my favorite ways to cook; by Crock Pot. And of my favorite Pasta Dishes, Lasagna. So why not give it a try. I was cooking for just myself tonight, Mom and Dad went out with friends for dinner tonight. The original Pillsbury recipe is 620 calories and 35 net carbs, a bit much than I normally like. So as usual I lightened it up a bit! I need the following ingredients; 1 lb. Jennie – O Lean Ground Turkey Breast, 1 (23.9 oz.) jar Ragu w/ Mushroom Pasta Sauce, 1 (8-oz.) can no-salt-added Tomato Sauce, 1/2 (9-oz.) pkg. (about 8) Ronzoni Healthy Harvest Whole Grain No-Boil Lasagna Noodles, 1 (1-lb.) jar Newman’s Own Alfredo Pasta Sauce, 12 oz. (3 cups) Sargento Reduced Fat Shredded Mozzarella Cheese and Sargento Reduced Fat 3 Cheese Italian Cheese, and 1/4 cup grated Parmesan Cheese. The original Pillsbury Recipe is at the bottom of the post.

Slow Cooker Lasagna 002

 

Then to prepare was the easy the part! I started by browning the Ground Turkey in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Placed a Reynolds Plastic Crock Pot Liner in my Crock Pot. Sprayed the slow cooker with Pam Nonstick Cooking Spray. Spread 3/4 cup of the Tomato Pasta Sauce in bottom of sprayed slow cooker. Stirred remaining Tomato Pasta Sauce and Tomato Sauce into the Ground Turkey.

 

 

 
Then layered 2 Lasagna Noodles over sauce in slow cooker, breaking noodles as necessary. Topped with 1/3 of the Alfredo Pasta Sauce, spreading evenly. Sprinkled with 1 cup of the Mozzarella and Italian Cheese. Top with 1/3 of the Ground Turkey mixture, spreading it evenly. Repeat layering three times. Sprinkle Parmesan Cheese over top. Cover; cook on Low setting for 4 1/2 hours.

 

 

 
It came out delicious, just a fantastic flavor to it! Regular Baked Lasagna usually uses Ricotta Cheese where with this Recipe Alfredo Sauce was used instead of Ricotta, and it worked well. With the Alfredo Sauce it had a deep rich flavor with it. I may try substituting Ricotta Cheese for the Alfredo Sauce when I bake the Lasagna again. The only thing was, as you can tell by the picture, it doesn’t stay together quite as well as Baked Lasagna. Minor problem though because as I said it came out delicious. The longer it sit and cooled the thicker the sauce became and just kept building up that fantastic flavor! Plenty of leftovers for lunch tomorrow and to freeze. Plus a lot easier clean-up by using the Slow Cooker. Nice alternative to Baked Lasagna. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

 

 

Pillsbury Slow-Cooker Lasagna
Discover the convenient slow-cooker way to make lasagna! So easy. So delicious!
Ingredients:

1 lb. lean ground beef
1 (26 to 28-oz.) jar tomato pasta sauce
1 (8-oz.) can no-salt-added tomato sauce
1/2 (9-oz.) pkg. (about 8) no-boil lasagna noodles
1 (1-lb.) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

 

Steps
1 – Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2 – Spray 4 to 5-quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
3 – Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
4 – Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
5 – Cover; cook on Low setting for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.

 

Nutrition Facts

Serving Size: 1/8 of Recipe

Calories620Calories from Fat340
Total Fat38g
Saturated Fat20g Cholesterol115mgSodium1010mgTotal Carbohydrate37g
Dietary Fiber2g Sugars9g Protein32g% Daily Value*:
Vitamin A36%Vitamin C14%Calcium52%Iron14%
Exchanges:1 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat;

 
http://www.pillsbury.com/recipes/slow-cooker-lasagna/bae84d41-90a0-4faf-8678-256959a0bd26?nicam4=SocialMedia&nichn4=Pinterest&niseg4=Pillsbury&nicreatID4=Post&crlt.pid=camp.Rn8IhUbgfXfM

Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes, Shoepeg White Corn..

March 24, 2014 at 5:59 PM | Posted in Bob Evan's, Perdue Chicken Products | Leave a comment
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Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes, Shoepeg White Corn in Butter Sauce, and Baked Crescent Rolls

 

 

 

Perdue Oven Ready Whole Chicken Breast 008
A bit nippy out this morning, frost on the roof tops and about 17 degrees! Then their saying we could get up to 2″ of by in the morning, hopefully it will miss us! It’s been one tough and long winter. Dropped by Kroger to pick up a couple of items for dinner tonight and then stopped by the bank for Mom. Then home to dust, vacuum, and clean the freezer. I don’t mind dusting but running the vacuum from a wheel chair is a pain. Cleared the freezer of a few outdated items, had to make some room for some of the Lake Okeechobee Crappie my Aunt is bringing me when they get home from Florida! Love that Crappie. For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes, Shoepeg White Corn in Butter Sauce, and Baked Crescent Rolls.

 

 

 

perdue-whole-chicken-breast-002-1
For the Chicken I used the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast. As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. 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 for lunch tomorrow.

 

 

 

Perdue Oven Ready Whole Chicken Breast 001
For one side I prepared some Bob Evans Mashed Potatoes, microwave a total of 6 minutes and their done and just as good as anyone’s homemade Mashed Potatoes. Then I heated up a box of Green Giant Shoepeg White Corn and Butter Sauce. It comes in a microwavable plastic pouch. Just heat 6 minutes and serve. Fantastic Corn side dish and it’s only 110 calories and 19 net carbs per serving (2 servings per box). I also baked up a can of one of my Mom’s favorites for her, Pillsbury Reduced Fat Crescent Rolls. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

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

 

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

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.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

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 80-90 minutes 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.

 

Nutrition Facts:

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 (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

 
http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Jennie – O OVEN READY™ Boneless Skinless Turkey Breast w/ Mashed Potatoes,….

March 5, 2014 at 6:13 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Jennie – O OVEN READY™ Boneless Skinless Turkey Breast w/ Mashed Potatoes, Canned Green Beans, and Crescent Rolls

 

 

 

Jen O Oven Ready Turkey Breast 005
It was about 20 degrees and sunny when I headed out this morning, which is a lot better than it’s been around here! Ended up sunny all day and hit close to 40 degrees, plus they say in the upcoming days 50 and close to 60! Headed out and stopped at the Bank, Post Office and a couple of stores for groceries. Dinner tonight was a Holiday Comfort Food Dinner, I prepared a Jennie – O OVEN READY™ Boneless Skinless Turkey Breast w/ Mashed Potatoes, Canned Green Beans, and Crescent Rolls.

 

 

 

As I said I used the Jennie – O Oven Ready Skinless Boneless Turkey Breast. A perfect way to have a moist and fantastic tasting Turkey! Comes in Jennie O turkey Breast Oven Ready Bag, that you bake at 375 degrees for about 2 to 3 hour until it reads 170 degrees. It also now has a pop up inserted in the breast that pops up when done. The Turkey comes out moist, juicy and delicious, with an excellent flavor! So cooking usually for just myself and my parents, it’s just the right size (2-3 lbs.). Enough leftover for some great Turkey Sandwiches the next day or so!

 

 

 

Home Canned Green Beans

Home Canned Green Beans

For one side I heated up some Bob Evan’s Mashed Potatoes, microwave for a total of 6 minutes and ready. Then we broke out a jar of the Canned Green Beans, we canned these last year. Love Canned Beans, taste just as fresh as fresh Green Beans. I also whipped a box of Stove Top Low Sodium Turkey Stuffing for Mom and Dad, they love Stuffing. And finally I baked a can of Pillsbury Reduced Fat Crescent Rolls. It was a Thanksgiving Dinner come early! For dessert later a couple of Del Monte Mini Bananas.

 

 

 

 

 
Jennie – O OVEN READY™ Boneless Skinless Turkey BreastJennie o oven ready

 

Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.

 

Product Features:
* Gluten Free
* The Biggest Loser® product
* Preseasoned
* Comes sealed in our Fool-Proof® cooking bag
* With Gravy Packet (contains gluten)

 

Cooking Instructions:

 

OVEN COOKING METHOD:
Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2″ high sides.
Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut three 1/2 inch slits in top of FOOL PROOF. cooking bag.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer reaches 170°F.
Note – Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 10 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.

 

APPROXIMATE OVEN ROASTING TIMES IN 375°F. OVEN TEMPERATURE:
2 – 3 lbs 2-1/2 to 3 hours.
Nutritional Information
Serving Size 112 g
Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

 
http://www.jennieo.com/products/113-OVEN-READY%E2%84%A2-Boneless-Skinless-Turkey-Breast

Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup

March 1, 2014 at 6:22 PM | Posted in Butterball Smoked Turkey Sausage, carrots, cheese, soup | Leave a comment
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Today’s Menu: Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup

 

 

Spicy Asian Carrot Soup 001

Cloudy all day but no snow or rain, about 38 degrees out. A big thank you to one of my neighbors for finding Driveway Salt! It’s really hard to come by, even Highway Maintainance Departments are finding it hard to come by. And we’ll need it the way it sounds with heavy snow coming in Sunday and Monday. Hope they miss this forecast! For dinner something new, I prepared Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup.

 

 

 

Spicy Asian Carrot Soup 004
To make the Hardwood Smoked Turkey Sausage Sandwich, I used Butterball Hardwood Smoked Turkey Sausage. I took one of the Sausages and cut it up into 3 equal pieces. Then I split those pieces in half, slicing them in the middle length wise. Using a medium size skillet, I sprayed it with Pam cooking Spray, added a tablespoon of Extra Virgin Olive Oil, and heated it on medium. When the skillet was heated up I added the Turkey Sausageskin down. I cooked it until the skin casing started to brown and then flipped it over and continued cooking for another 4 minutes. When browned and heated through I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. On the bottom bun I laid a slice of Murray’s Dutch Gouda Cheese. Then the split Sausage and topped it all with Kraft Reduced Fat Mayo w/ Olive Oil. One delicious Sandwich!

 

 

 

Spicy Asian Carrot Soup 002
Then to go with the Sandwich I made a pot of Spicy Asian Carrot Soup. First time I prepared this, and it won’t be the last! It turned out to be one thick and rich Soup. I had come across it in a Pillsbury Magazine and it looked and sounded like a winner. Among other ingredients it has Carrots, Yellow Onions, 1/2 and 1/2, Garlic, Ginger, Honey and Soy Sauce. Sound Good? You mix all but 2 of the ingredients in a Crock Pot and let them cook on low for 9 hours. When the Carrots and all the ingredients have heated and softened carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low-speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot. Ladle the soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro. And you have one decadent hot bowl of Spicy Asian Carrot Soup! Plus it’s only 100 calories and 11 net carbs per serving. The full recipe along with its web link is at the bottom of the post. I really enjoyed this dinner. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

 

Spicy Asian Carrot Soup

Looking for spicy Asian side dish? Then check out this slow-cooked carrot soup that’s sprinkled with cilantro.
Ingredients:

4 – cups sliced carrots (3/4 to 1 inch thick; about 6 large)
1 – medium yellow onion, chopped (1/2 cup)
3 – cloves garlic, cut in half
1 – piece (1 inch) ginger root, peeled, sliced
2 – tablespoons rice vinegar
2 – tablespoons soy sauce
2 – teaspoons honey
1/4 – to 1/2 teaspoon crushed red pepper flakes
1/2 – teaspoon salt
1/4 – teaspoon pepper
1 – carton (32 oz) vegetable broth
1 – cup half-and-half
Chopped fresh cilantro leaves

Directions:

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place all ingredients except half-and-half and cilantro; stir well.
2 Cover; cook on Low heat setting 8 to 9 hours or until carrots are very tender.
3 Carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot.
4 Ladle soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro.
Nutrition Information
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving Calories 100 ( Calories from Fat 35), % Daily Value Total Fat 4g 4% (Saturated Fat 2 1/2g,2 1/2% Trans Fat 0g0% ), Cholesterol 15mg 15%; Sodium 1000 mg 1000%; Total Carbohydrate 13g 13% (Dietary Fiber 2g 2% Sugars 8g 8% ), Protein 2g 2% ; % Daily Value*: Vitamin A 210%; Vitamin C4 %; Calcium 6%; Iron 2%;
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.

 

http://www.pillsbury.com/recipes/spicy-asian-carrot-soup/62c064c4-9069-40e1-b39b-2ee149506a19

Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Artisan Pizza

January 5, 2013 at 6:13 PM | Posted in Jennie-O Turkey Products, mushrooms, Pillsbury, pizza | 1 Comment
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Today’s Menu: Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Artisan Pizzapillsbury Artisan pizza 003

 
Pizza tonight for dinner! Last week or so I made a Pizza using Pillsbury Artisan Pizza Crust and it turned out so delicious I had to have it again! The crust is the best home made crust I’ve ever had or made. the crust has 190 calories and 30 carbs with 16 grams of Whole Grain. Just wish those carbs were a bit lower. It bakes up perfect, golden brown.

 

 

To prepare it just preheat your oven on 400 degrees. Use a medium to large cookie sheet pan and spray it lightly with Pam. Then just open the can and spread the crust. The good thing about this is you make your crust as thin or as thick you want. Prebake it for 8 minutes and then add your toppings and put it back in the oven 8 – 10 more minutes until the crust is golden brown. Just a note; precook any of the toppings that need to be cooked, like any Sausage, before adding it as a topping.
My toppings were Hormel Turkey Pepperoni, Jennie O Hot Lean Breakfast Sausage, Black Olives, Mushrooms (Sliced baby Bella), Sargento Shredded Mozzarella and Provolone Cheese, and Ragu Homestyle Pizza Sauce. As I said earlier the crust is fantastic! It bakes up to a golden brown with the outer crust nice and crunchy. The best homemade crust I’ve fixed. So I now have a new crust for my Pizzas! I left the Pillsbury product description and web site link at the end of the post. For dessert later a Honeybell Orange!

 

 

 

Pillsbury Artisan Pizza CrustPillsbury Artisan Pizza 002

Pillsbury Artisan Pizza Crust: A Whole New Fresh!
Get a taste of artisan-fresh and enjoy the benefits of 16 grams of whole grain per serving. It’s perfect for cradling your favorite seasonal veggies and other delish toppings.
Make it fast, fresh and flavorful with Pillsbury’s new whole grain crust.

Nutrition Facts
Serving Size 0.17 crust (65.2 g)
Amount Per Serving
Calories 190Calories from Fat 45
% Daily Value*
Total Fat 5.0g8%
Saturated Fat 1.0g5%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 370mg15%
Total Carbohydrates 30.0g10%
Dietary Fiber 2.0g8%
Sugars 3.0g
Protein 6.0g

http://www.pillsbury.com/Products/Pizza-Crust/Artisan-Pizza-Crust

Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Artisan Pizza

December 27, 2012 at 6:46 PM | Posted in baking, Jennie-O Turkey Products, mushrooms, Pillsbury, pizza | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Artisan PizzaPillsbury Artisan Pizza 009
Pizza, Pizza tonight for dinner! I was at Walmart earlier today and picked up some Jello and next to that was Rolls and Biscuits and such. I noticed Pillsbury had an Artisan Pizza Crust that has 16 grams of Whole Grain in it. So I purchased a can of that. So Pizza was the Menu tonight. It’s the first time I’ve tried it and it came out fantastic!
To prepare it just preheat your oven on 400 degrees. Use a medium to large cookie sheet pan and spray it lightly with Pam. Then just open the can and spread the crust. The good thing about this is you make your crust as thin or as thick you want. Prebake it for 8 minutes and then add your toppings and put it back in the oven 8 – 10 more minutes until the crust is golden brown. Just a note; precook any of the toppings that need to be cooked, like any Sausage, before adding it as a topping.
My toppings were Hormel Turkey Pepperoni, Jennie O Hot Lean Breakfast Sausage, Black Olives, Mushrooms (Sliced baby Bella), Pillsbury Artisan Pizza 003Sargento Shredded Mozzarella and Provolone Cheese, and Ragu Homestyle Pizza Sauce. As I said earlier the crust is fantastic! It bakes up to a golden brown with the outer crust nice and crunchy. The best homemade crust I’ve fixed. So I now have a new crust for my Pizzas! I left the Pillsbury product description and web site link at the end of the post. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

Pillsbury Artisan Pizza Crust

Pillsbury Artisan Pizza Crust: A Whole New Fresh!
Get a taste of artisan-fresh and enjoy the benefits of 16 grams of whole grain per serving. It’s perfect for cradling your favorite seasonal veggies and other delish toppings.
Make it fast, fresh and flavorful with Pillsbury’s new whole grain crust.

Nutrition Facts
Serving Size 0.17 crust (65.2 g)Pillsbury Artisan Pizza 002
Amount Per Serving
Calories 190Calories from Fat 45
% Daily Value*
Total Fat 5.0g8%
Saturated Fat 1.0g5%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 370mg15%
Total Carbohydrates 30.0g10%
Dietary Fiber 2.0g8%
Sugars 3.0g
Protein 6.0g

http://www.pillsbury.com/Products/Pizza-Crust/Artisan-Pizza-Crust

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