Leftover Red Beans and Rice w/ Smoked Turkey Sausage and Baked Garlic Loaf Bread

August 31, 2021 at 7:20 PM | Posted in beans, Butterball Smoked Turkey Sausage, rice, Zatarain's | Leave a comment
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Today’s Menu: Leftover Red Beans and Rice w/ Smoked Turkey Sausage and Baked Garlic Loaf Bread

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Outside we had a high of 84 degrees, extremely humid and passing thunderstorms later in the afternoon. I had to be at the Optometrist at 8:30 this morning for my yearly check-up. Everything looked good, no changes. Back home I just bummed around and caught up on some sleep. For Dinner tonight I heated up the Leftover Red Beans and Rice w/ Smoked Turkey Sausage and Baked Garlic Loaf Bread. I can’t ever let these Leftovers go to waste, too good to waste! I have left the post from last night for ingredients and directions. Stay Safe and Take Care All!

 

I had not made this in a while, long overdue! For the Red Beans and Rice I used a box of Zatarain’s Reduced Sodium Red Beans and Rice Mix. For the Sausage I used Butterball Hardwood Smoked Turkey and for the Garlic Loaf I used a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread. I love these types of meals! I’m preparing 3 Bean Turkey Chili tomorrow! To prepare it I’ll need; the box of the Zatarain’s Red Beans and Rice Mix, 3 cups Water, Extra Light Olive Oil, and the Sausage. Mixed 3 cups of water, Rice Mix and 2 tbsp. of Light Olive Oil in 2-quart saucepan until it was well blended. Brought to a boil. Then reduced the heat to low and covered.

 

I got another skillet out as the Rice was cooking, sprayed it with Pam Non Stick Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated it on medium heat. Sliced the Sausage into bite size slices and added them to the heated skillet until heated through. Removed them from the heat and set aside until needed.

 

Simmered the Rice for 25 minutes, until the tender. Stirred occasionally to prevent the Rice and Beans from sticking. With 4 minutes of cooking time left I added the Smoked Turkey Sausage. When done I removed the skillet from heat. Let stand 5 minutes. And done ready to serve! This makes one fantastic Meal! The Red Beans and Rice is Seasoned perfect. It made plenty of both the Red Beans and the Rice. And the Sausage works perfect with it. One Delicious and Hearty Dish!

 

Then I also baked a loaf of New York Bakery Garlic Loaf Bread.! I loved this hearty dish tonight, plenty leftover for a couple of lunches! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

 

 

 

 

 

 

 

ZATARAIN’S REDUCED SODIUM RED BEANS AND RICE
A quintessential New Orleans dish, traditionally prepared on Mondays when a long stove top simmer gave home cooks time to do laundry. Today, red bean lovers rely on Zatarain’s for classic flavor in a fraction of the time.

Enjoy Zatarain’s Reduced Sodium Red Beans & Rice with 25% less sodium than the original as a main course or side dish. Supplement with sausage, ham or pork chops, or hold the meat and have a tasty vegetarian meal. However you prepare it, Zatarain’s Reduced Sodium Red Beans & Rice is hearty but not heavy, packed full of flavor and an instant crowd-pleaser.
STOVE TOP DIRECTIONS
1. MIX 3 cups water, Rice Mix and 2 tbsp. butter, margarine or olive oil in 2-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2. SIMMER 25 minutes or until rice is tender. Stir occasionally to prevent rice and beans from sticking.
3. REMOVE from heat. Let stand 5 minutes. Fluff with fork before serving.

Serving Suggestion: Add a half pound of sliced sausage to make a complete meal.

NUTRITION INFORMATION (PER SERVING)
CALORIES 230
TOTAL FAT 1g
SATURATED FAT 0g
TRANS FAT 0g
CHOLESTEROL 0mg
SODIUM 580
CARBOHYDRATES 45g
FIBER 5g
SUGAR <1g
PROTEIN 9g
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/reduced-sodium-red-beans-and-rice

Red Beans and Rice w/ Smoked Turkey Sausage and Baked Garlic Loaf Bread

August 30, 2021 at 7:04 PM | Posted in Zatarain's | Leave a comment
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Today’s Menu: Red Beans and Rice w/ Smoked Turkey Sausage and Baked Garlic Loaf Bread

 

 

For Breakfast I prepared a Sunny Side Up Egg, 1/4 package of Simply Potatoes Shredded Hash Browns and heated up some Meijer Diced Ham. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Then topped them off with Diced Ham and topped all with the Egg. I love combinations of Potatoes and Ham. Also had a cup of Bigelow Decaf Green Tea. What a Breakfast! Outside it’s 84 degrees, very humid and thunderstorms and rain on and off for most of the day. Not a good day out there. So today I cleaned the fridge and both freezers. Got rid of a few freezer items that had been in there too long. Dinner tonight I prepared Red Beans and Rice w/ Smoked Turkey Sausage and Baked Garlic Loaf Bread.

 

I had not made this in a while, long overdue! For the Red Beans and Rice I used a box of Zatarain’s Reduced Sodium Red Beans and Rice Mix. For the Sausage I used Butterball Hardwood Smoked Turkey and for the Garlic Loaf I used . Perfect Bread. I love these types of meals! I’m preparing 3 Bean Turkey Chili tomorrow! To prepare it I’ll need; the box of the Zatarain’s Red Beans and Rice Mix, 3 cups Water, Extra Light Olive Oil, and the Sausage. Mixed 3 cups of water, Rice Mix and 2 tbsp. of Light Olive Oil in 2-quart saucepan until it was well blended. Brought to a boil. Then reduced the heat to low and covered.

 

I got another skillet out as the Rice was cooking, sprayed it with Pam Non Stick Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated it on medium heat. Sliced the Sausage into bite size slices and added them to the heated skillet until heated through. Removed them from the heat and set aside until needed.

 

Simmered the Rice for 25 minutes, until the tender. Stirred occasionally to prevent the Rice and Beans from sticking. With 4 minutes of cooking time left I added the Smoked Turkey Sausage. When done I removed the skillet from heat. Let stand 5 minutes. And done ready to serve! This makes one fantastic Meal! The Red Beans and Rice is Seasoned perfect. It made plenty of both the Red Beans and the Rice. And the Sausage works perfect with it. One Delicious and Hearty Dish!

 

Then I also baked a loaf of New York Bakery Garlic Loaf Bread.! I loved this hearty dish tonight, plenty leftover for a couple of lunches! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

ZATARAIN’S REDUCED SODIUM RED BEANS AND RICE
A quintessential New Orleans dish, traditionally prepared on Mondays when a long stove top simmer gave home cooks time to do laundry. Today, red bean lovers rely on Zatarain’s for classic flavor in a fraction of the time.

Enjoy Zatarain’s Reduced Sodium Red Beans & Rice with 25% less sodium than the original as a main course or side dish. Supplement with sausage, ham or pork chops, or hold the meat and have a tasty vegetarian meal. However you prepare it, Zatarain’s Reduced Sodium Red Beans & Rice is hearty but not heavy, packed full of flavor and an instant crowd-pleaser.
STOVE TOP DIRECTIONS
1. MIX 3 cups water, Rice Mix and 2 tbsp. butter, margarine or olive oil in 2-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2. SIMMER 25 minutes or until rice is tender. Stir occasionally to prevent rice and beans from sticking.
3. REMOVE from heat. Let stand 5 minutes. Fluff with fork before serving.

Serving Suggestion: Add a half pound of sliced sausage to make a complete meal.

NUTRITION INFORMATION (PER SERVING)
CALORIES 230
TOTAL FAT 1g
SATURATED FAT 0g
TRANS FAT 0g
CHOLESTEROL 0mg
SODIUM 580
CARBOHYDRATES 45g
FIBER 5g
SUGAR <1g
PROTEIN 9g
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/reduced-sodium-red-beans-and-rice

One of America’s Favorites – Country Captain

August 16, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Country Captain

Country Captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the U.S. through Charleston, Savannah, New York and Philadelphia, but has origins in India. The dish was once included in the United States military Meal, Ready-to-Eat packs, in honor of it being a favorite dish of George S. Patton.

It has also appeared on television shows in both the United States and in the United Kingdom, with chefs Bobby Flay, Atul Kochhar and Cyrus Todiwala all cooking the dish. Todiwala served his version to Queen Elizabeth II as part of her Diamond Jubilee celebrations.

In its basic form, country captain is a mild stew made with browned chicken pieces, onions, and curry powder. Almonds and golden raisins or zante currants are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice. With the exception of the rice, it is meant to be cooked all in the same pot. Chef Mamrej Khan has referred to the dish as one of the first fusion dishes to be developed, making it part of the Anglo-Indian cuisine.

Country captain originated in India as a simple spatchcock poultry or game recipe involving onions and curry and possibly enjoyed by British officers. One theory is that an early 19th-century British sea captain, possibly from the East India Company, working in the spice trade introduced it to the American South via the port of Savannah. The dish remains popular amongst the communities in Mumbai, India. The “country” part of the dish’s name dates from when the term referred to things of Indian origin instead of British, and so the term “country captain” would have meant a captain of Indian origin, a trader along the coasts of India. Others claim that the word “captain” in the title is simply a corruption of the word “capon”.

In 1991, New York Times columnist Molly O’Neill researched the origin of the dish known as country captain, which had been a steady feature in southern cookbooks since the 1950s. Working with Cecily Brownstone, they discovered that the dish originally published in the United States in the pages of Miss Leslie’s New Cookery Book published in Philadelphia in 1857. The recipe required a “fine full-grown fowl”. It also appeared in the kitchens of Alessandro Filippini, who was a chef with a restaurant on Wall Street in the 18th century.

Fans of the dish have included Franklin D. Roosevelt, who introduced it to George S. Patton. It was Patton’s love for the dish which subsequently resulted in it being added in his honor to the U.S. Army’s Meal, Ready-to-Eat field rations in 2000. A variety of Southern chefs have recipes for the dish, including Paul Prudhomme, Paula Deen and Emeril Lagasse. The dish was featured on an episode of Throwdown! with Bobby Flay in season 6 guest-starring Matt and Ted Lee. It also appeared on the BBC One cooking show, Saturday Kitchen, with chef Atul Kochhar cooking the regular chicken and rice version of the dish.

Chef Cyrus Todiwala cooked a variation of country captain on Saturday Kitchen. His version was similar to Shepherd’s Pie, in that the meat was baked under a layer of potato. He had previously cooked the dish for Queen Elizabeth II and the Duke of Edinburgh at Kirishna Avanti school in Harrow as part of the Queen’s Diamond Jubilee celebrations in 2012. That version of the dish used rare breed lamb from the Orkney Islands which had been fed on seaweed. The dish is also now on the menu of Todiwala’s London restaurant, Café Spice Namasté.

Healthy Pineapple Recipes

August 5, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Pineapple Recipes. Find some Refreshing and Healthy Pineapple Recipes with recipes including Pineapple Nice Cream, Fresh Fruit Salad, and Pineapple-Teriyaki Chicken. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Pineapple Recipes
Find healthy, delicious pineapple recipes, from the food and nutrition experts at EatingWell.

Pineapple Nice Cream
All-fruit, dairy-free and with no added sugar–these are the hallmarks of nice cream, a healthy alternative to ice cream. This pineapple nice cream has tropical flavors, thanks to a hit of mango and lime. It takes just minutes to make this naturally sweet frozen dessert in the food processor or a blender. Enjoy it alone, or top with fresh fruit and toasted coconut……..

Fresh Fruit Salad
This refreshing fruit salad is a classic combination that will be the favorite at any potluck or cookout. Serve with a creamy yogurt dressing to take this side (or dessert) to the next level……..

Pineapple-Teriyaki Chicken
Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it’s delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas………….

* Click the link below to get all the Healthy Pineapple Recipes
https://www.eatingwell.com/recipes/19216/ingredients/fruit/pineapple/

Healthy Pork Chop Recipes

August 3, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Pork Chop Recipes. Find Delicious and Healthy Pork Chop Recipes with recipes including Mediterranean Pork Chops, Bone-In Pork Chops with Grilled Peaches and Arugula, and Garlic-Lime Pork with Farro and Spinach. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Pork Chop Recipes

Find healthy, delicious pork chop recipes including fried, grilled and breaded pork chops. Healthier recipes, from the food and nutrition experts at EatingWell.

Mediterranean Pork Chops
These Mediterranean Pork Chops are seasoned with rosemary and ready in just 45-minutes……..

Bone-In Pork Chops with Grilled Peaches and Arugula
This easy grilling recipe sears both the pork and the peaches on the grill. When peaches are not in season, you can make this recipe with pears or apples instead……….

Garlic-Lime Pork with Farro and Spinach
In this easy main dish recipe, pork chops are paired with farro and spinach in a zesty peanut butter-lime sauce. This one-skillet meal will be on the table in under 30 minutes and requires minimal cleanup………….

* Click the link below to get all the Healthy Pork Chop Recipes
https://www.eatingwell.com/recipes/19273/ingredients/meat-poultry/pork/chops/

Stuffed Peppers with Rice, Apples and Bacon – Stuffed Peppers with Rice, Apples and Bacon

August 1, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Stuffed Peppers with Rice, Apples and Bacon. To make this week’s Recipe you’ll be needing Bell Peppers, Rice, Chicken Bouillon Powder, Spices, Garlic Clove, Celery, Zucchini, Mushrooms, Apples, Bacon, Salt, Pepper, and fresh Grated Parmesan Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Stuffed Peppers with Rice, Apples and Bacon
These peppers are easy to prepare and make a great side dish to accompany any meal. Try using a variety of colored peppers to add some color to a winter weekday meal.

Recipe Ingredients:
6 medium sized bell peppers
1 1/2 cups instant rice
2 tablespoons chicken bouillon powder
1 1/2 teaspoons dried thyme
2 tablespoons vegetable oil
1 small yellow onion, diced
1 clove garlic, minced
2 large celery stalks, diced
1 small zucchini, diced
1 cup button mushrooms, diced
2 cups apples, peeled, seeded and diced
6 strips cooked bacon, roughly chopped
Salt and ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Wash peppers. Remove the top of the pepper and clean out the inside. Place peppers on a baking tray, set aside.
2 – Prepare instant rice following the instructions on the back of the box. Add chicken bouillon powder and dried thyme to the rice water.
3 – In a large saucepan, place 2 tablespoons of vegetable oil. Sauté onions until soft, about 5 minutes. Add minced garlic and celery. Sauté until soft. Add zucchini, mushrooms, apples and chopped bacon. Sauté for five minutes Remove saucepan from heat. Add rice and combine ingredients well.
4 – Preheat oven to 350°F (175°C).
5 – Once rice mixture has cooled slightly, stuff each pepper with filling. Place in a 13x9x2-inch baking pan.
6 – Top each pepper with a sprinkling of Parmesan cheese.
7 – Place pan in oven and bake for 35 to 40 minutes until peppers are soft.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 325; Total Fat: 14g; Total Carbs: 43g; Protein: 11g.
https://www.cooksrecipes.com/sidedish/stuffed_peppers_with_rice_apples_and_bacon_recipe.html

Healthy Turkey Sausage Recipes

July 14, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Turkey Sausage Recipes. Find some Delicious and Healthy Turkey Sausage Recipes with recipes including Sausage Gumbo, Slow-Cooker Jambalaya, and Sausage and Peppers Baked Ziti. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Turkey Sausage Recipes
Find healthy, delicious turkey sausage recipes, from the food and nutrition experts at EatingWell.

Sausage Gumbo
To keep it simple, we’ve opted for just the essential ingredients in this rendition of the hearty Creole favorite: sausage, okra, rice and a little spice………..

Slow-Cooker Jambalaya
This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp. It takes just 25 minutes to prep in the morning and then your slow cooker will work its magic and deliver a tasty meal at the end of the day………….

Sausage and Peppers Baked Ziti
This healthy baked ziti recipe doesn’t require any chopping and is made on the stovetop, so it is perfect for a busy weeknight dinner. Using whole-wheat pasta adds fiber; opt for penne if whole-wheat ziti is hard to find……………

* Click the link below to get all the Healthy Turkey Sausage Recipes
https://www.eatingwell.com/recipes/19059/ingredients/meat-poultry/sausage/turkey/

Almandine Crusted Cod, Citrus Herb Marinated w/ Brown and Wild Rice

July 11, 2021 at 7:18 PM | Posted in fish, seafood, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Almandine Crusted Cod, Citrus Herb Marinated w/ Brown and Wild Rice

 

 

For Breakfast I Scrambled a couple of Eggs, toasted a Thomas Light English Muffin, and had a cup of Bigelow Decaf Green Tea. 78 degrees with rain on and off all day. Wow, these Phantom Pains just will not stop! It’s been going on for 2 days now. They aren’t quite as powerful as they were or frequent but they are still going! Just pray they stop soon. I spent the afternoon packing stuff away and moving it out of the extra room that we are putting new flooring down. I’ll be glad to get it done. For Dinner tonight I prepared an Almandine Crusted Cod, Citrus Herb Marinated w/ Brown and Wild Rice.

 

I tried a new product tonight Signature Almandine Crusted Cod, Citrus Herb Marinated (by Robert Irvine). I purchased it at Meijer along with a box of the Crab Cakes. Something new for Dinner. There’s 2 Cod Fillets per box. They come frozen and individually packaged. Each Fillet comes Almandine Crusted and  Citrus Herb Marinated.

 

To prepare it I Baked it.  I preheat the oven to 375 degrees F. Removed the Glazed Fillet from it’s packaging. Next I lined a baking sheet with foil and sprayed it with Pam Non-Stick Cooking Spray. Placed Fillet on the foil lined baking sheet skin side down. Then baked it for 24 minutes. The Fillet came out perfect! Baked up great and the Almandine Crust and Seasoning was perfect. Good item to have in the freezer and for a good cause. A portion of the proceeds benefit the Robert Irvine Foundation. Honoring our heroes. A portion of the proceeds support our military and their families.

 

For a side I prepared a packet of Uncle Ben’s Ready Rice – Whole Grain Medley. It’s a Brown and Wild Rice with Herbs and Spices. It comes in a microwavable pouch. I just tore the top of the pouch to vent and microwaved it for 90 seconds. Done and Ready to serve! Always Delicious. I also had a Aunt Millie’s Live Carb Smart Dinner Roll. We love these rolls, they are always so fresh! Plus they are only 35 calories and 1 carb per roll! For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

Signature Almandine Crusted Cod, Citrus Herb Marinated
(Robert Irvine)

About this item
* Citrus Herb Marinated Almandine Crusted Cod
* Easy to prepare
* Four individually wrapped salmon
* Wild-caught North Atlantic Cod
* Product of USA

Details
0 g trans fat per serving. Farm raised. Restaurant quality. Individually wrapped. Signatrue by Robert Irvine. Great for the grill. Try more products at robertirvinefoods.com. A portion of the proceeds benefit. Robert Irvine Foundation. Honoring our heroes. A portion of the proceeds support our military and their families. The Robert Irvine Foundation is a not-for-profit 501c3 organization that honors the men and women defending our country. first responders and the many other heroes in our lives. The Foundation’s mission is to support individuals and organizations committed to enriching the lives of our heroes and their families. To learn more about Robert’s commitment to our military please visit http://www.robertirvinefoundation.org. Handcrafted in the USA. Product of USA.

Directions
Cooking Directions: To Bake (preferred method: 1. Preheat oven to 375 degrees F. Remove glazed fillet from packaging. 2. Line a baking sheet with foil and spray with non-stick cooking oil. Place fillet on foil lined baking sheet skin side down. 3. Frozen: Bake approximately 22-24 minutes. Thawed: Bake approximately 14-16 minutes. Cook until internal temperature reaches 145 degrees F. To grill: 1. Preheat grill to 350-400 degrees F. Remove glazed fillet from packaging. 2. Spray aluminum foil with non-stick cooking oil and place foil on preheated grill. Place fillet skin side down on foil. Close lid. 3. Frozen: Grill approximately 15-17 minutes. Thawed: Grill approximately 10-12 minutes. Cook until internal temperature reaches 145 degrees F. To Thaw: Remove from pouch, cover, and refrigerate overnight. For quick thaw. Place pouch in cold water for 20-30 minutes. Cook immediately after thawing. Ovens vary; adjust times ad needed. Cook product to internal temperature of 145 degrees F.

Kitchen Hint of the Day!

July 9, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Leftover Rice…………

You can bring day-old rice back to life by reheating it with a little water or broth.

Dirty Rice and Ground Turkey w/ Baked French Bread

June 15, 2021 at 7:05 PM | Posted in beans, Bush's, Jennie-O, Jennie-O Turkey Products, Zatarain's | Leave a comment
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Toady’s Menu: Dirty Rice and Ground Turkey w/ Baked French Bread

 

For Breakfast I prepared 3 slices of Bacon, a Sunny Side Up Egg, toasted 2 slices of Aunt Millie’s Live Carb Smart Wheat Bread, and had a cup of Bigelow Decaf Green Tea. I’m ready to face the day, I think! Started a load of laundry after Breakfast. Then it was outside. I watered my Pepper Plants and my Tomato Plants. Now that the weather has stayed hot my Plants are getting loaded with Peppers and Tomatoes. Got the leaf blower out and cleaned off the driveway area. Well hopefully the Cicadas are dying out, not nearly as many so far today! Before heading in, the garbage trucks ran this morning and went around and got 8 of them and moved them up to their house for them. Inside finished up the laundry. Then I dug out some large Plastic Tubs out of the shed. Cleaned them up and used them to pack stuff out of the spare room. I’m getting it straightened up for when they install the new flooring later in July. For Dinner tonight I prepared Dirty Rice and Ground Turkey w/ Baked French Bread.

 

For the Dirty Rice I used a box of Zatarain’s Dirty Rice. The Mix includes a Long Grain Rice Mix with Vegetables and Spices. I added the Ground Turkey Sausage and 1 can of Bush’s Chili Black Beans. I also baked a loaf of Pillsbury French Bread Loaf.

 

I first got a skillet and cooked the the Jennie – O Lean Ground Turkey. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. Seasoned the Turkey with Sea Salt, Ground Pepper, Ground Cumin and Dried Cilantro. About half way through I added a can of Drained Bush’s Chili Beans – Black Beans. Stirred until well mixed and continued cooking until the Turkey was almost done. I didn’t want to over cook the Turkey or Beans because I was going to add them to the Dirty Rice as it was cooking.

 

As the Ground Turkey was cooking I grabbed another skillet and prepared the Dirty Rice. Stirred in 2 1/2 cups of Water and the Rice Mix into the saucepan until it was well blended. Brought it to a boil. Reduced the heat to low and covered. Simmered for 25 minutes until the Rice was tender. With about 5 minutes of cooking time left I added the Turkey and Black Bean Mix. I stirred that in until it was well mixed and finished out the cooking time.

 

 

I also baked a loaf of Pillsbury French Loaf Bread. Very Good Meal tonight! The Jennie – O Ground Turkey and Black Beans worked perfect with the Zatarain’s Dirty Rice! Excellent Meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

ZATARAIN’S DIRTY RICE
Zatarain’s makes enjoying this classic South Louisiana rice dish quick and easy. Just brown ground beef and add Zatarain’s Dirty Rice Mix, and then let simmer. The prep is quick. The results are delicious.

About the product
* Dirty Rice mix features long grain white rice with onions, bell peppers with Cajun seasonings
* One-pot/one-skillet
* Gluten free, no artificial flavors, no MSG added*, no colors from artificial sources
* Ready to enjoy as a side dish or one pot meal (just add meat!)
* PREP TIP: Can be made on the stove top or in the microwave
* 8 oz box
* Zero grams of fat and cholesterol per serving; not too spicy
* Add ground beef for a complete meal
PREPARATION
1 – Brown ground beef in 3-quart saucepan. Drain fat. Stir water and Rice Mix into saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2 – Simmer 25 minutes or until rice is tender.
3 – Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

NUTRITION INFORMATION (PER SERVING)
CALORIES 130
TOTAL FAT 0.5g
CHOLESTEROL 0mg
SODIUM 500mg
CARBOHYDRATES 28g
FIBER 1g
SUGAR 0g
PROTEIN 3g
https://www.mccormick.com/zatarains/recipes/main-dishes/zatarains-dirty-rice

 

JENNIE-O® Lean Ground Turkey
JENNIE-O® All Natural* Lean Ground Turkey is packed with nutrition, making it an amazing alternative to ground beef. Create delicious versions of your family’s favorite recipes. Tacos, meatballs, casseroles, sloppy joes, burgers and countless other recipes! With 21 grams of protein, 170 calories, and no artificial ingredients, it’s easier than ever to eat well! Find this product in the refrigerated section of your grocery store.
https://www.jennieo.com/products/lean-ground-turkey/

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