French Pizza Bread

November 2, 2014 at 6:09 PM | Posted in pizza | Leave a comment
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Today’s Menu: French Pizza Bread



French Bread Pizza 006



Our coldest morning in a while, with the wind chill around 18 degrees! Ohhh bring back that beautiful Autumn Weather. Not much going on around the house today. Caught up on some house work, ran a couple of scans on the computer, and an afternoon of NFL Football. For dinner tonight it’s French Pizza Bread.





French Bread Pizza 001


I had prepared French Pizza Bread earlier for Mom and Dad for lunch. I took a bite of one of them and my Dinner Menu changed, it was delicious! To prepare it I’ll need the Loaf of French Bread, Ragu Pizza Sauce, Hormel Turkey Pepperoni, Sliced Mushrooms, McCormick Italian Seasoning, Extra Virgin Olive Oil, Sargento Reduced Fat Shredded Mozzarella Cheese.






Ready for the oven!

Ready for the oven!

Preheated the oven to 400 degrees. To start I sliced the French Bread in half, then cut the halves in half, and then sliced those halves in half length wise. I then lightly brushed the pieces with Extra Virgin Olive Oil across the tops. Spread them out on a foil lined cookie sheet and put them in the oven for 4 minutes. Removed from the oven and topped them with the Ragu Pizza Sauce, Italian Seasoning, Hormel Turkey Pepperoni, Sliced Mushrooms, Cheese, and seasoned agin with the Italian Seasoning. Put them back in the oven until the Cheese was melting and it was heated through. Then enjoy! Everything comes together to make this one delicious Pizza Bread. I especially like the seasoning of the McCormick Italian Seasoning, gives a fantastic flavor. For dessert later tonight a SO Delicious Coconut Vanilla Mini Ice Cream Sandwich.






McCormick Gourmet Italian SeasoningMcCormick Gourmet Italian Seasoning
This classic blend of sweet aromatic herbs brings a taste of Italy to your table. Add to tomato sauce, pizza, pasta, chicken, beef and vegetables.


Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, And Basil.

Usage Tips

Mix 1 1/2 teaspoons with 2 tablespoons oil; use to baste meats or toss with fresh vegetables for kabobs. Use McCormick Italian Seasoning to make spaghetti sauce, pizza sauce, Italian Salad dressing, Lasagna, or anywhere you want genuine Italian flavor.







Hormel Slices Turkey PepperoniHormel Turkey Pepperoni
* 70% less fat than regular pepperoni
* Resealable packaging
* Gluten free

Dark Turkey, Salt, Natural Flavorings, Contains 2% Or Less Of Water, Dextrose, Natural Smoke Flavoring, Oleoresin Of Paprika, Lactic Acid Starter Culture, Garlic Powder, Sodium Nitrite, BHA, BHT, Citric Acid.


Nutrition Facts
Serving Size 30 G
Servings Per Container 6
Amount Per Serving
Calories 70
Calories From Fat 35
% Daily Value
Total Fat 4 G 6
Saturated Fat 1.5 G 8
Trans Fat 0 G
Cholesterol 40 Mg 13
Sodium 640 Mg 27
Total Carboydrate 0 G 0
Dietary Fiber 0 G 0
Sugars 0 G
Protein 9 G

Black Bean and Turkey Tacos

September 29, 2013 at 5:14 PM | Posted in Jennie-O Turkey Products, Old El Paso Products, Ortega, Sargento's Cheese, tacos | 3 Comments
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Today’s Menu: Black Bean and Turkey Tacos

Black Bean and Turkey Tacos 006



Rainy day around here today. We needed some rain though it was getting a little dry around here. Not much going on, just bummed around doing odds and ends till football started up in the afternoon. For dinner I prepared Black Bean and Turkey Tacos.



I used Jennie – O Extra Lean Ground Turkey Breast, I had this leftover from the other night when I made Stuffed Peppers. I fried it in Canola Oil and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes, and 1 package of Old El Paso Low Sodium Taco Seasoning. As I added the Taco Seasoning Mix I also added 1 can of Bush’s Low Sodium Black Beans, I drained and rinsed them before I added them. Black Beans with Ground Turkey is a perfect pairing for Tacos. Mixed well until everything was coated and then simmered another 5 minutes until heated through.



For my other toppings I used 1 small can of Mario Sliced Black Olives, 1 small diced Tomato, Sargento 4 Cheese Mexican Shredded Reduced Fat Cheese, Dole Shredded Lettuce, Old El Paso Taco Sauce, and all in a Ortega Whole Grain Corn Taco Shells. I love these Tacos! The crunch of the shells and all the different flavors and spices make a perfect Taco. For dessert later a Jello Sugarless Double Chocolate Pudding.




Ortega Whole Grain Corn Taco ShellsOrtega Shells


Excellent Source of Fiber and 16 grams of Whole Grains per serving. Each package contains 10 Taco Shells, total net weight of 4.9 oz.

Product Detail
Ortega Whole Grain Taco Shells are rich with flavor and texture and offer the fiber and complex carbohydrates your body needs. Our unique recipe combines whole kernel corn with whole grains for a delicious way to nourish and satisfy your body and the entire family. Plus, only Ortega Taco Shells are carefully placed in a proprietary freshness pack to cushion and protect them from breaking. Each freshness pack is then vacuum sealed to keep the shells fresh and crisp. Taste the Difference!

Whole Yellow Kernal Corn, Partially Hydrogenated Soybean Oil, Maltodextrin, Corn Bran, Water, Salt, Hydrated Lime.

Nutrition Facts
Serving Size 2 shells

Amount Per Serving
Calories from Fat 50Calories 110

% Daily Values*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 20%
Sugars 0g
Protein 2g

Chili and Cheese Nachos

August 26, 2012 at 5:13 PM | Posted in baking, beans, cheese, chili | 3 Comments
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Today’s Menu: Chili and Cheese Nachos

It was laid back day today. The biggest effort of the day was changing the batteries in the remote! So needless to say there wasn’t going to be any huge dinner prepared tonight. I wanted something light and easy to prepare so I went with Chili and Cheese Nachos. I used Tostito’s Whole Grain Scoops for the chips, 2 can Campbells Firehouse Chili w/ Beans, 1 small can of Sliced Black Olives, sliced Jalapenos, and Kraft 2% Pizza Cheese. Just layer in a baking dish and bake at 400 degrees until the chips are warmed and cheese is melted. I think the Campbell’s Firehouse Chili makes the Nachos. It’s a seasoned just right, thick and just enough heat to make it perfect! For dessert later a bowl of Blue Bunny Vanilla/Chocolate Swirl Frozen Yogurt.

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