Grilled Pastrami and Swiss Sandwich w/ Italian Pasta Salad

April 4, 2019 at 6:25 PM | Posted in Boar's Head, Ronzoni Healthy Harvest Pasta | Leave a comment
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Dinner Tonight: Grilled Pastrami and Swiss Sandwich w/ Italian Pasta Salad

 

I just had a cup of Bigelow Decaf Green Tea for Breakfast. I didn’t want anything too heavy I had to be at the Hospital for a EMG/Nerve test at 8:30 this morning. They want to make sure my Diabetes 2 isn’t creating any nerve damage. I also had blood work done. Beautiful day out today, mostly sunny and 65 degrees. Got the cart out and did some yard work and later took a spin in the cart around the neighborhood. So good to be able to get out again without having to bundle up! For Dinner tonight its a Grilled Pastrami and Swiss Sandwich w/ Italian Pasta Salad.

 

 

 

 

 

To make my Grilled Pastrami and Swiss Sandwich I’ll be using; French’s Spicy Brown Mustard, Boar’s Head Top Round Pastrami, Boar’s Head Swiss Cheese, Blue Bonnet Light Butter, and Klosterman Rye Bread to make my Sandwich.

 

 

 

 

 

 

To prepare it I started by buttering the outside half of a slice of the Rye Bread. Next spread the Mayo on the bottom slice of Bread, next layered the Pastrami, spread the Brown Mustard, and added a slice of the Swiss. Added my top half of the sliced bread, buttering the outside of the slice. I then got out a large skillet, heated it up on medium heat and lightly coated it with a 1/2 pat of Butter. When the Butter was melted I added my sandwich. Grilled it on both sides until it was golden brown and the Swiss Cheese melted. Love these Grilled Sandwiches!

 

 

 

 

 

To go with my Grilled Sandwich I had prepared some Italian Pasta Salad, made about noon today. A Light and tasty dish that includes Ronzoni Smart Taste Rotini Pasta, Black Olives, Green Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovy Paste, Kraft Reduced Fat Grated Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, McCormick Grinder Italian Seasoning, and topped with Kraft Reduced Fat Grated Parmesan Cheese. Boiled the Pasta according to the box and added all the ingredients and tossed until well mixed. Then refrigerated until ready to use. Really enjoyed the Dinner tonight of a Grilled Pastrami and Swiss Sandwich along with some Italian Pasta Salad. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 


Boar’s Head Cap-Off Top Round Pastrami
This hand-trimmed top round is rich and smokey and is generously coated with spices, including black pepper, ginger, cloves and coriander, then patiently smoked. Boar’s Head Top Round Pastrami is bursting with classic New York.
https://boarshead.com/products/detail/205-cap-off-choice-top-round-pastrami

 

 

 

 

 


Boar’s Head Imported Switzerland Swiss Cheese
Made in Switzerland with Alpine milk under the watchful eye of Käse Meisters, this cheese has a nutty, slightly sweet flavor with earthy notes. Boar’s Head Imported Switzerland Swiss Cheese is aged more than 120 days to produce a bold taste, rich color and smooth texture.
https://boarshead.com/products/detail/985-pre-cut-gold-label-imported-swiss-cheese

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Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

October 22, 2014 at 4:54 PM | Posted in chicken, Jennie-O Turkey Products, pasta, Pillsbury | Leave a comment
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Today’s Menu: Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

 

 

Chicken Bacon Ranch Pasta 007

A chill in the air this morning, about 38 degrees. Tried a new item for Breakfast this morning, Egg Beater’s Egg Whites. Scrambled a serving of it up and served it on a Healthy Choice Whole Grain English Muffin with a couple of Johnsonville Turkey Breakfast Sausage Links.Love the Egg Whites! Ran a couple of errands for Mom and stopped by Kroger for her. For dinner tonight it’s a Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule.

 

 

 

Found this recipe on a Pillsbury recipe email the other day. Another one of those can’t wait to make it recipes! The original version is very high in calories and carbs so I had to reduce both. So I used Ronzoni Smart Taste Rotini, Kroger Deli Rotisserie Whole Chicken, Kraft Lite Classic Ranch Dressing, Jennie – O Turkey Bacon, and Sargento Shredded Reduced Fat 4 Cheese Italian. The original recipe and ingredients is at the end of the post.

 

 

 
To prepare it start by preheating the oven on 400 degrees. The recipe calls to microwave the dish but I prefer to bake it instead. Cook and drain the pasta as directed on package. Then in a large bowl, mix pasta and remaining ingredients. Put everything in a casserole dish and bake until heated throughout the mix. Then get ready to enjoy! I love my Pasta and I love my Chicken so this dish was perfect for me! Any dish with Bacon in it has to be good and the Cheese and ranch Dressing worked perfect with the other ingredients. Plus I saved a lot of the calories and carbs from the original recipe. Another keeper recipe! I also baked a Mini Boule of Sourdough Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Make-Ahead Chicken Bacon Ranch Pasta
Make-Ahead Chicken Bacon Ranch Pasta
Need to cook from the pantry tonight? This pasta gets dinner on the table in less than 30 minutes and is packed with flavors your family will love.

 
Ingredients

1 lb uncooked rotini pasta
3 cups shredded or pulled deli rotisserie chicken
1 bottle (16 oz) ranch dressing
1 cup crisply cooked and crumbled bacon (9 to 11 slices)
2 cups shredded Italian cheese blend (8 oz)

 
Steps
1 – Cook and drain pasta as directed on package.
2 -In large microwavable bowl, mix pasta and remaining ingredients.
3 – Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming.
4 – To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 40 to 50 minutes or until instant-read thermometer inserted in center of mixture reads 165°F. If baking from frozen, bake 60 to 75 minutes.
Use whatever shape pasta you’d like for this recipe, from macaroni to rigatoni!

If you don’t have cooked bacon hanging around, the packaged precooked variety makes a nice stand-in.

 
Nutrition Facts

 

Serving Size: 1 Serving

 

Calories760 Calories from Fat 410
Total Fat 46g
Saturated Fat 12g, Trans Fat 1/2g, Cholesterol 100mg, Sodium 1310m g, Total Carbohydrate 53g
Dietary Fiber 3g, Sugars 3g, Protein 34g% Daily Value*

 
http://www.pillsbury.com/recipes/make-ahead-chicken-bacon-ranch-pasta/80d39497-ff60-49fa-92f1-3b1248b3139b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_10_21_2014

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