“Meatless Monday” Recipe of the Week – Vegetarian Pizza for Diabetics

November 11, 2019 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Pizza for Diabetics. The Pizza is ready with this week’s recipe of Vegetarian Pizza for Diabetics. There’s recipes for the Pizza Crust and Sauce. It has toppings of Red Onion, Mushrooms, Red Bell Peppers, Green Bell Peppers, and Mozzarella Cheese. You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Vegetarian Pizza for Diabetics
Preparation time: 40 minutes. Cooking time: 20 minutes.

Ingredients
Crust:
1 envelope rapid-rise yeast
1 tablespoon sugar
1 cup plus 1 tablespoon warm water (115°F)
¼ teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup plus ½ cup all-purpose flour
1 cup whole wheat flour
¼ teaspoon garlic powder
Nonstick cooking spray
Sauce:
1 cup canned crushed tomatoes, low-sodium
1 tablespoon dried basil
1 teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon dehydrated onions
Toppings:
1 cup sliced red onion
½ cup sliced mushrooms
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ cup shredded, part-skim mozzarella cheese

Directions
Combine yeast, sugar, and water in a small bowl and mix until yeast and sugar are dissolved. Let rest 10 minutes. Add salt, olive oil, 1 cup all-purpose flour, 1 cup whole wheat flour, and garlic powder and stir well, until a dough forms. Add a few more drops of water if needed to make the dough stick together without becoming too sticky. Spread remaining ½ cup all-purpose flour on a surface to prevent sticking, place dough on surface, and knead 2 minutes, then cover with a dry dish towel and let rise on kneading surface for 15–25 minutes. Heat oven to 400°F. Spray a pizza pan with nonstick cooking spray. Spread dough into a 12-inch circle. In a small bowl, combine sauce ingredients and stir well. Spoon sauce over crust and spread evenly. Layer toppings evenly on pizza in the order listed, then bake for about 15–20 minutes until cheese is bubbly and crust lightly browned. Let sit for a few minutes, then cut into 8 slices.

Yield: 4 servings.

Serving size: 2 slices.

Nutrition Facts Per Serving:
Calories: 366 calories, Carbohydrates: 57 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 8 g, Sodium: 233 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-pizza/

 

 

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Ancient Grain Mini Naan Bread Pizza

October 28, 2019 at 6:41 PM | Posted in Jennie-O, Jennie-O Turkey Products, pizza, Stonefire Ancient Grain Mini Naan Bread | 1 Comment
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Today’s Menu: Ancient Grain Mini Naan Bread Pizza – Turkey Pepperoni and Turkey Sausage

 

For Breakfast this morning I toasted a Thomas Light 100% Multi Grain English Muffin and topped it with Smucker’s Sugarless Blackberry Jam. Also had the morning cup of Bigelow Decaf Green Tea. Partly cloudy and 68 degrees on this Fall Day. After Lunch spent the afternoon raking leaves! Grabbed the rake, leaf blower, and the cart out of the shed There is a ton of leaves out there! I filled up 3 Hefty yard bags. I helped a neighbor get his yard raked and then the both of us did a neighbors yard that can’t rake his. He’s an older gentlemen and his wife is in ICU with a heart condition so we got his for him. Between the 3 yards we filled up 10 Hefty yard bags. And you won’t be able to tell we raked in 2 days! For Dinner tonight; Ancient Grain Mini Naan Bread Pizza – Turkey Pepperoni and Turkey Sausage.

 

I love these Naan Bread Pizzas! I’m having them more often, so easy to fix and so delicious! So I picked up another package of Stonefire Mini Naan Ancient Grain Bread and Jennie – O Turkey Lean Turkey Sausage at Meijer my last visit there. For my toppings for the Pizza I’m using Hormel Turkey Pepperoni, Jennie – O Lean Turkey Sausage, Black Olives, Green Olives, Oscar Mayer Hickory Smoked Bacon Bits, Sargento Shredded Mozzarella Cheese, and Ragu Traditional Pizza Sauce. I love this Stonefire Mini Naan Ancient Grain Bread, it tastes so fresh and bakes up perfect!

 

 

I first Preheated the oven on 400 degrees. Next I grabbed a small skillet, sprayed it with Pam No Stick Cooking Spray, and heated it on medium heat. As the skillet was heating I opened up a roll of the Jennie – O Lean Turkey Sausage. I cut off a slice of it and crumbled up. Added it to the heated skillet and fried Sausage Crumbles. When they were browned and heated through removed them from the skillet into a small bowl until ready to use.

 

 

 

With the oven preheated I lined the Naan Bread to the baking sheet and baked it for 2 minutes. When the Bread cooled I added the toppings on top. I started with the Ragu Pizza Sauce. Next slices of Hormel Turkey Pepperoni. Then the Jennie – O Turkey Sausage Crumbles, next the Black and Green Sliced Olives, Lite House Dried Oregano, Oscar Mayer Bacon Bits, and finally the Sargento Shredded Mozzarella Cheese. Slid the baking sheet back into the oven to bake.

 

 

 

I baked the Naan Bread Pizzas for about 8 minutes, until the ingredients had heated through and Cheese melted. Pulled the baking sheet from the oven and let the Pizzas cool for 3 minutes. With the first bite you’ll knew the Naan Bread is the perfect Pizza Crust! The Crust had excellent taste and baked up perfect. Then with all my toppings had some great Pizzas. Plus a lot fewer calories and carbs than normal Pizza Pies. I keep a couple of packs of the Stonefire Mini Naan Ancient Grain Bread and keep them in the freezer. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


Stonefire Ancient Grain Mini Naan
Made with ancient grains, quinoa, spelt, buckwheat, kamut and a touch of honey! These sweeter, smaller naan are sized just right to fit in your toaster. Perfect for breakfast and snack time. 4 per pack.
https://www.stonefire.com/products/ancient-grain-mini-naan/

Healthy Bacon Recipes

October 27, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Bacon Recipes. Bacon makes anything better and these Delicious and Healthy Bacon Recipes prove it1 Find recipes like Waffle with Bacon, Fried Egg and Chives, Corn Chowder with Bacon, and Pineapple, Bacon and Kale Pizza. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Bacon Recipes
Find healthy, delicious bacon recipes including bacon and brussels sprouts. Healthier recipes, from the food and nutrition experts at EatingWell.

Waffle with Bacon, Fried Egg and Chives
Want a breakfast that’s warm, filling and flavorful, but only have a few minutes? We’ve got you covered. Frozen waffles make a great breakfast option when you’re crunched for time. Just toast a waffle and top it with bacon, a fried egg and chives (or any other herbs you have on hand) for a tasty breakfast that combines whole grains, healthy fat and protein to fuel your morning………………..

Corn Chowder with Bacon
Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a beautiful golden hue to the chowder (and is a great source of vitamin C). For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way………………….

Pineapple, Bacon and Kale Pizza
This homemade Hawaiian pizza can be on the table in just 20 minutes and thanks to the bonus addition of kale—has more fiber, calcium, and vitamin K than takeout………….

* Click the link below to get all the Healthy Bacon Recipes
http://www.eatingwell.com/recipes/19270/ingredients/meat-poultry/pork/bacon/

Wild Idea Buffalo Recipe of the Week – Italian Buffalo Sausage and Mushroom Pizza

October 23, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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I love Pizza, And this week’s Wild Idea Buffalo Recipe of the Week is Buffalo Italian Sausage and Mushroom Pizza. It’s made with Wild Idea Buffalo Italian Sausage. Included are the recipes for the Pizza, Pizza Dough, Basil Pesto, and Caramelized Onions. It’s another great recipe from Jill O’Brien of Wild Idea Buffalo. You can find this recipe or purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Italian Buffalo Sausage and Mushroom Pizza (3 medium or 6 small pizza)
Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe.

Ingredients:
* 1 – 1 lb. Wild Idea Buffalo Italian Sausage
* 1 – recipe, pizza crust
* ½ – cup basil pesto
* 1 – cup pizza sauce *Mezzetti
* 1 ½ – cups mushrooms, sliced
* ¾ – cup caramelized onions
* 12 – ounces fresh mozzarella or substitute chevre with fennel pollen
* 9 – ounces parmesan, grated
* salt, pepper & chili flake to taste
* flour and cornmeal

Preparation:
1 -Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place.
2 – In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes.
3 – Spread pizzas with basil pesto, followed by the pizza sauce.
4 – Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese.
5 – Baking:
Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking.
* Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°. Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat.
* Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid. Bake, turning once for about 6 minutes.
* Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired.

Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart.
This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking.

Ingredients:
* 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)
* 1¾ – teaspoon salt
* 1 – teaspoon quick yeast
* 2 – tablespoons olive oil
* 1¾ – cup water, very cold
Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.

Basil Pesto
*I am not a ground pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:
* 2 – cups fresh basil leaves, packed
* 2 – cups shredded parmesan cheese
* 3 – garlic cloves, chopped
* 1 – tsp. salt
* 1 – tsp. pepper (I like a little more)
* 2 – Tb. lemon juice
* 1 – cup olive oil
Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Caramelized Onions

Ingredients:
* 1 – tablespoon butter
* 1 – tablespoon olive oil
* 2 – cups onions, diced
* 1 – tablespoons sugar+
* 1 – teaspoon balsamic vinegar
* season with salt and pepper
Preparation: Heat butter and oil in sauté pan over medium high heat. Add onions and sauté for 3 minutes. Add remaining ingredients and stir to incorporate. Reduce heat to low and stir occasionally. Cook for 25 minutes or until golden brown.
http://wildideabuffalo.com/2014/buffalo-italian-sausage-mushroom-pizza/

Kitchen Hint of the Week!

October 23, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When making a Pizza………………

Cook Your Pizza Toppings – Whether it’s Meatless Monday or loading up on the sausage and peppers, make sure everything’s cooked before it hits the pizza pie. The oven won’t be hot enough to fully cook your raw meat, and most vegetables will end up too crunchy for your liking without a little par-cooking. Enjoy that Pizza!

One of America’s Favorites – St. Louis-Style Pizza

October 14, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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St. Louis-Style Pizza

St. Louis-style pizza is a distinct type of pizza popular in the Midwestern American city of St. Louis, Missouri and surrounding areas. The definitive characteristics of St. Louis-style pizza are a very thin cracker-like crust made without yeast, the common (but not universal) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of wedges.

The thin, cracker-like round crust is made without yeast, as opposed to a deep dish Chicago-style pizza or the thin but leavened New York-style pizza. The crust of a St. Louis pizza is somewhat crisp and cannot be folded easily so the pizza is typically cut into three- or four-inch squares or rectangles instead of the pie-like wedges typical of many pizza styles. This may be done as the square shape can support the toppings better than wedge slices. Some local restaurants make their pizzas rectangular rather than round. St. Louis pizza is cut into squares and is referred to as party or tavern cut. According to local legend, Ed Imo—founder of a prominent chain of St. Louis pizzerias—was a tile layer and cut his pizza accordingly.

A St. Louis-style pizza being sliced into squares

St. Louis-style pizza often includes a white processed cheese known as Provel. Provel is a trademark for three cheeses fused to form one (provolone, Swiss, and white Cheddar), used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza. Provel cheese was developed by the St. Louis firm Costa Grocery in the 1950s and is made in Wisconsin primarily for the St. Louis market. The cheese is not widely available outside the St. Louis area but can be made by combining Swiss, sharp cheddar and smoked provolone cheeses.

The sauce is often seasoned with more oregano than other pizza types. Despite its thin crust, St. Louis-style pizza can be layered deeply with many different toppings because of the sturdiness of the cracker-like crust. Some of the sauces have a sweetness to them, which is likely due to the influence of Sicilian immigrants upon Italian foods in St. Louis.

 

Ancient Grain Mini Naan Bread Pizza

September 22, 2019 at 6:40 PM | Posted in Hormel, Jennie-O, Jennie-O Turkey Products, pizza | Leave a comment
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Today’s Menu: Ancient Grain Mini Naan Bread Pizza – Turkey Pepperoni and Turkey Sausage

 

For Breakfast this morning I had the morning cup of Bigelow Decaf Green Tea. 94 degrees and sunny out today, quite warm out there! I got the cart out of the shed and gave my neighbor a hand moving bags of dirt and wood chips from his car to his shed. Having the cart sure came in handy! Took a spin around the neighborhood before the heat set in. Spent the afternoon watching NFL Football. For Dinner tonight, Ancient Grain Mini Naan Bread Pizza – Turkey Pepperoni and Turkey Sausage.

 

 

 

I love having these little Pizzas! They always tastes so fresh and bake up perfect, make a good meal. So I picked up another package of Stonefire Mini Naan Ancient Grain Bread and Jennie – O Turkey Lean Turkey Sausage at Meijer my last visit there. For my toppings for the Pizza I’m using Stonefire Mini Naan Ancient Grain Bread, Hormel Turkey Pepperoni, Jennie – O Lean Turkey Sausage, Black Olives, Green Olives, Oscar Mayer Hickory Smoked Bacon Bits, Sargento Shredded Mozzarella Cheese, and Ragu Traditional Pizza Sauce.

 

 

 

 

I first Preheated the oven on 400 degrees. Next I grabbed a small skillet, sprayed it with Pam No Stick Cooking Spray, and heated it on medium heat. As the skillet was heating I opened up a roll of the Jennie – O Lean Turkey Sausage. I cut off a slice of it and crumbled up. Added it to the heated skillet and fried Sausage Crumbles. When they were browned and heated through removed them from the skillet into a small bowl until ready to use.

 

 

 

 

When the Bread cooled I added the toppings on top. I started with the Ragu Pizza Sauce. Next slices of Hormel Turkey Pepperoni. Then the Jennie – O Turkey Sausage Crumbles, next the Black and Green Sliced Olives, Lite House Dried Oregano, Oscar Mayer Bacon Bits, and finally the Sargento Shredded Mozzarella Cheese. Slid the baking sheet back into the oven to bake.

 

 

 

 

 

I baked the Naan Bread Pizzas for about 8 minutes, until the ingredients had heated through and Cheese melted. Pulled the baking sheet from the oven and let the Pizzas cool for 3 minutes. With the first bite you’ll knew the Naan Bread is the perfect Pizza Crust! The Crust had excellent taste and baked up perfect. Then with all my toppings had some great Pizzas. Plus a lot fewer calories and carbs than normal Pizza Pies. I keep a couple of packs of the Stonefire Mini Naan Ancient Grain Bread and keep them in the freezer. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 

 


Stonefire Ancient Grain Mini Naan
Made with ancient grains, quinoa, spelt, buckwheat, kamut and a touch of honey! These sweeter, smaller naan are sized just right to fit in your toaster. Perfect for breakfast and snack time. 4 per pack.
https://www.stonefire.com/products/ancient-grain-mini-naan/

Abe Froman Pizza (Sausage Pizza)

August 26, 2019 at 6:45 PM | Posted in Johnsonville Meats, Stonefire Naan Bread | Leave a comment
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Today’s Menu: Abe Froman Pizza (Sausage Pizza)

 

 

 

To start this Monday morning off I Poached an Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. Also fried up 3 slices of al fresco Chicken Bacon and had a cup of Bigelow Decaf Green Tea. Went to McDonald’s and picked up Breakfast for Mom. 73 degrees with rain and thunderstorms out to today. I spent most of the day resting. I’ve had a bad Sinus Headache for the last day or so. So some rest and doing nothing felt real good. Feeling a lot better as the day went on! For Dinner tonight I prepared a Abe Froman Pizza (Sausage Pizza).

For those not familiar with who Abe Froman is – Abe Froman Sausage King of Chicago is a mentioned character in Ferris Bueller’s Day Off movie, who reserved a dining spot at the Chez Quis restaurant but was a no show. His identity was stolen by Ferris Bueller in the movie. So another name for a Sausage Pizza is an Abe Froman.

 

 

 

I’m having a Abe Froman PizzaTonight (Sausage Pizza). I’ll need; Stonefire Wholegrain Naan Bread, Johnsonville Fresh Turkey Italian Dinner Sausage, LaRosa’s Pizza Sauce, sliced Mini Portabella Mushrooms, sliced Italian Marinated Green Olives, and Sargento Off the Block Mozzarella Cheese. I love this Stonefire Mini Naan Ancient Grain Bread, it tastes so fresh and bakes up perfect!

 

 

 

 

 

To prepare it; I first Preheated the oven on 400 degrees. Next I grabbed a skillet, sprayed it with Pam No Stick Cooking Spray, and heated it on medium heat. I’m using Johnsonville Fresh Turkey Dinner Italian Sausages. I bought these from Meijer which carries the the full line of Johnsonville Products. I used these for the first time a couple of weeks ago and love them! Started by browning the Turkey Sausages in the skillet. When done I removed them from the skillet to a plate and sliced the Sausages into bite size pieces.

 

 

 

 

 

As the Sausage was cooking I sliced up the Green Olives. Then I got a baking sheet and lined it with foil. With the oven preheated, I put the 2 Naan Breads on the tray and sprayed the tops with Pam Non-Stick Cooking Spray. Slid the tray into the oven and baked for 2 minutes. Removed it from the oven and let them cool.

 

 

 

 

 

 

When the Bread cooled I added the toppings on top. I started with the LaRosa’s Pizza Sauce. Next I added the Mozzarella Cheese, sprinkled the Mushrooms and Olives, then I loaded it up with the Turkey Sausage, and topped it with some more of the Mozzarella Cheese. Slid the baking sheet back into the oven to bake.

 

 

 

 

 

 

I baked the Naan Bread Pizzas for about 9 minutes, until the ingredients had heated through and Cheese melted. Pulled the baking sheet from the oven and let the Pizzas cool for 3 minutes. The Naan Bread makes a perfect Pizza Crust! The Crust had excellent taste and baked up perfect. Then with all my toppings had some great Pizza. The new Johnsonville Fresh Turkey Dinner Sausages were flat out delicious on the Pizza! Plus a lot fewer calories and carbs than normal Pizza Pies. There were 2 of Naan Breads in the package. Mom wanted some Pepperoni Slices so one one of the Naan Breads I added Hormel Turkey Pepperoni to it. I always have couple of packs of the Stonefire Naan Bread in the freezer. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Johnsonville Fresh Turkey Italian Dinner Sausage
INTRODUCING MORE DELICIOUS CHOICES FROM THE FAMILY THAT KNOWS SAUSAGE

More is always better. More choices, more flavors, more sausage! To best meet your needs and wants for flavorful, smarter sausage options, Johnsonville is proud to announce a new line of turkey sausage. Premium cuts of turkey, 50% less fat and no artificial flavors, these new sausages are made with the same skill and craft that can only come from America’s favorite sausage.

INGREDIENTS
Always refer to the package label for the most current ingredient and nutritional information.

Turkey, water, corn syrup and less than 2% of the following: salt, dextrose, spices, vinegar powder, maltodextrin, sodium bicarbonate, paprika, natural flavors, BHA, propyl gallate, citric acid, natural hog casings.

COOKING DIRECTIONS
STOVETOP
1 – Spray a skillet with cooking spray.
2 – Add sausage.
3 – Cook over medium-high heat until browned, about 5 minutes, turning links often.
4 – Reduce heat to medium-low.
5 – Carefully add 1/2 cup water to skillet.
6 – Cover and simmer for 9 minutes or until the internal temperature is 165°F.
NUTRITION FACTS
Serving Size: 1 link (91g) Servings per Container: 5 Calories: 150 Calories from Fat: 80 % Daily Value * Total Fat: 9g 14% Saturated Fat: 2.5g 13% Trans Fat: 0 Total Carbohydrates: 65mg 21% Sodium: 800mg 33% Total Carbohydrates: 4g 1%
Dietary Fiber:
Sugars: 1g
Protein: 14g
https://www.johnsonville.com/fresh-turkey-sausage.html

 

 

 

Stonefire Whole Grain Naan

Enjoy whole grain goodness and authentic taste. Made with stone-ground whole grain flour and baked in our patented tandoor tunnel oven. A good source of fiber per ½ naan and a simple way to serve something wholesome. 2 per pack.
https://www.stonefire.com/

Leftovers -Banquet Homestyle Bakes Pizza Pasta

August 11, 2019 at 7:10 PM | Posted in Hormel, leftovers | Leave a comment
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Today’s Menu: Leftovers – Banquet Homestyle Bakes Pizza Pasta

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. After my Tea I stated a load of laundry and then headed out to Walmart. Didn’t need much, just something to do. After Lunch I got the cart out and grabbed a rake and leaf blower and raked the back yard. Sprayed for weeds along the back along the woods. I love the warm weather and getting out and doing things around the yard! It was mostly Sunny and 91 degrees out, a bit more humid out.

For Dinner tonight its leftovers! Had a container of the Banquet Homestyle Bakes Pizza Pasta in the freezer that I sat in the fridge overnight to thaw. Come Dinner time I heated up the leftover Banquet Homestyle Bakes Pizza Pasta. I reheat in a small sauce pan. I’ve left the original post below for description. Enjoy!

 

 

 

The Banquet Homestyle Bakes Pizza Pasta has two of my favorites in it, pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and sliced Portabello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really had a good Pizza flavor to it and excellent Sauce! The Sauce with the Mushrooms, Sausage, and Pepperoni provides the great flavoring. Easily prepared and makes a hearty and delicious meal. I know it’s a boxed meal, I can’t help it. It’s always been a favorite of mine since the first time I tried it!

 

 

 

 

 

 

Along with the Pizza Pasta I had a couple of slices of Aunt Millie’s Light Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

Banquet Homestyle Bakes Pizza Pasta

When only comfort food will do, Banquet Homestyle Bakes are the perfect choice. Each comes complete with everything you need to make a delicious and hearty straight-from-the-oven meal. So you’ll spend less time worrying about your meal—and more time enjoying it.

*Pepperoni and sausage included
*5 minute preparation oven or stove top

Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.

Nutrition Facts
Serving Size 1 cup prepared (195g)
Servings Per Container 4
Amount Per Serving
Calories 280Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 820mg 34%
Potassium 530mg 15%
Total Carbohydrate 46g 15%
Dietary Fiber 4g 16%
Sugars 12g
Protein 10g
http://www.banquet.com/homestyle-bakes/pizza-pasta-bake

2019 Union Centre Food Truck Rally Sat, Aug 10, 2019 9:00 AM – 1:00 PM

August 6, 2019 at 10:23 AM | Posted in Festivals | Leave a comment
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2019 Union Centre Food Truck Rally Sat, Aug 10, 2019 9:00 AM – 1:00 PM

Date and Time
Sat, Aug 10, 2019 9:00 AM – 1:00 PM
Add to Calendar
Location
9285 Centre Pointe Dr, West Chester Township, OH 45069, USA

The Union Centre Food Truck Rally was a huge success in 2018 with approximately 10,000 diners! It is one of the TOP 5 Butler County events…We hope you’ll check it out this year!

Once a year Union Centre Boulevard Merchant Association gathers Cincinnati’s best food trucks at The Square @ Union Centre for a Food Truck Rally! Last year there were over 40 food trucks with a variety of food options including smoothies, barbecue, mac and cheese, seafood, heart-healthy, vegan, sweet treats, Cajun, and Cuban! There is plenty of entertainment with live bands throughout the day, as well as beer and wine for adult diners.

There is no admission fee for the event, but each vendor charges their own prices for their menu items. UCBMA sells beer and wine at the event on a cash-only basis, to cut down on credit card transaction fees. There is an ATM on premises for you convenience.

https://ucbma.com/events/union-centre-food-truck-rally/

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Find refreshment for your heart, home and life

The Skinnyish Fix

A food blog with tasty lightened up recipes.

Tastetickler

the recipe sharer

Breaking Bread South

Recipes and stories of breaking bread together in the deep South

Charlotte Shares

Everyday recipes...BIG Texas taste!

Lindsay's Cooking Adventures

Food. All day everyday.