Turkey Breast Tenderloins w/ Noodles

May 31, 2014 at 6:03 PM | Posted in Jennie-O Turkey Products, mushrooms, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , , , , , ,

Today’s Menu: Turkey Breast Tenderloins w/ Noodles

 

 

Jen O Turkey Tenderloins Noodles 013

Started the morning off with a Scrambled Egg topped with a sprinkle of Sargento Reduced Fat Shredded Cheddar, Jennie – O Turkey Lean Breakfast Sausage Links, a couple of slices of buttered Klosterman Wheat Bread, and a cup of fresh Brewed Bigelow Decaf Green Tea. How did your morning start off? Been another gorgeous day out again, be nice if it stayed like this year around! Dinner tonight; Turkey Breast Tenderloins w/ Noodles.

 

 

 

 

Jen O Turkey Tenderloins Noodles 001
When it’s a Turkey Dish it’s usually Jennie – O Turkey. I’ll be using Jennie – O Extra Lean Boneless Turkey Breast Tenderloins. To prepare it I’ll need; Turkey Breast Tenderloins, Low Sodium Soy Sauce, Swanson Low Sodium Chicken Broth, Sea Salt, Ground Pepper, Hungarian Paprika, Oregano, Parsley, Mushrooms (sliced), Ronzoni Healthy Harvest Extra Wide Noodles (100% Whole Grain), and I Can’t Believe It’s Not Butter.

 

 

 

 

Jen O Turkey Tenderloins Noodles 003
I started by boiling some water for the Healthy Harvest Noodles, and cooked those by the package instructions. I had went to Meijer earlier this morning and purchased the Jennie – O Turkey Tenderloins. I took 2 of the Tenderloins and put them in a Hefty Zip Plastic Bag and added some Low Sodium Soy Sauce to marinate and put them back in the fridge for about 2 hours. Removed them from the bag and shook off the excess Soy Sauce. I then seasoned them with Sea Salt, Pepper, and Hungarian Paprika. Then pan fried them by the package instructions on medium heat. As the Tenderloins were finishing up I added my sliced Mushrooms and the Parsley. As all that was finishing up, my Noodles were just finishing also. To serve I made a bed of the Noodles, topped with a bit of Butter, and topped it with the Turkey Breast tenderloins and Mushrooms and topped that with Oregano Flakes and Kraft Reduced Fat Grated Parmesan Cheese. I put together the recipe last night when I was thinking about what to have for Dinner, and it turned out as one delicious and healthy recipe. The Jennie – O Turkey Tenderloins were delicious! Tender, moist, and seasoned just right. I left the Jennie – O Turkey Tenderloins product info at the end of the post for complete instructions on pan frying the tenderloins. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Jennie O Extra Lean Boneless Turkey Breast Tenderloins

Jennie – O Extra Lean Boneless Turkey Breast Tenderloins

The versatile, 99 percent fat-free turkey breast tenderloins can be used in quick meals or more refined dishes with equal success.
Find this product in the refrigerated section of your grocery store.
Product Features:
99% fat free
Gluten Free
The Biggest Loser® product
20-oz package (1.25 lbs)

Cooking Instructions:
STOVETOP METHOD:
Sray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil.
Preheat skillet over medium-high heat.
Place tenderloins in hot skillet.
Brown on both sides.
Add 1/3 cup liquid.
Reduce heat to medium-low.
Cook, covered, 35 to 40 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.

OVEN METHOD:
Preheat oven to 350°F.
Spray 9×9 or 11×17-inch pan with nonstick cooking spray.
Place tenderloins in pan.
Add 1/3 cup liquid.
Cover with foil.
Cook 30 minutes.
Remove foil.
Cook 20 to 30 minutes more, basting occasionally if desired.
Always cook to well-done, 165º F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 10 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 50 mg Iron 4%
Sodium 75 mg Calcium 0%

 
– See more at: http://www.jennieo.com/products/90-Extra-Lean-Boneless-Turkey-Breast-Tenderloins#sthash.lbCMhUty.dpuf

 

 

 

 

Ronzoni Whole Grain Noodles

Ronzoni Healthy Harvest Whole Grain X-Wide Noodles
Whole Grain X-Wide Noodles are short flat pasta strips made with eggs. Whole Grain Noodles come in wide or extra wide. Whole Grain X-Wide Noodle are best in soup, entrées, side dishes or oven bakes. Cream or cheese sauces, gravy, light tomato sauce or simple butter (or olive oil) tosses are complementary.

 

Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: 6 Amount Per Serving
Calories 180 Calories from Fat 15
% Daily Value* Total Fat 1.5g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 10mg 0% Total Carbohydrate 37g 12% Dietary Fiber 5g 20% Sugars 2g Protein 9g

 

 
See more at: http://pasta-products-ronzonihealthyharvest.newworldpasta.com/Whole-Grain-X-Wide-Noodle-ZX003340006508ZX9#sthash.I0qoV69j.dpuf

Advertisements

Swanson Pan Sauteed Chicken with Vegetables and Herbs

May 29, 2014 at 5:19 PM | Posted in baking, carrots, chicken, potatoes | 3 Comments
Tags: , , , , , , , , , , ,

Today’s Menu: Swanson Pan Sauteed Chicken with Vegetables and Herbs

 

 

Swanson Pan Sauteed Chicken with Vegetables and Herbs 005

It started off as a beautiful morning but it turned quickly, as I left this morning to run some errands and stop by a local Kroger I came upon a terrible 4 car wreck at an intersection just blocks from where I live. 1 person was killed and another 4 injured. And the idiot that caused it ran a red light while fleeing from an accident he caused just up the road! So, so, STUPID! I’ve been thinking about that all day, you just never know. For dinner tonight I prepared one of my favorite comfort food dinners, Swanson Pan Sauteed Chicken with Vegetables and Herbs.

 

 

 
I wanted a good hearty comfort food for dinner so I went with the Pan Sauteed Chicken With Vegetables And Herbs. I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare it I’ll need; Black Pepper, Hungarian Paprika, All Purpose Flour, Chicken Breasts, Extra Virgin Olive Oil, Red Onions, Red Potatoes, Whole Baby Carrots, Swanson Chicken Stock, Lemon Juice, Fresh Oregano, and Fresh Thyme. If you’ve been looking for one delicious Chicken Dish for the family, this is it!

 

 
To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with a Flour and Paprika mix. Heat the Extra Virgin Olive Oil in a 12-inch oven-safe skillet over medium-high heat then add the Chicken and cook until it’s well browned on all sides.

 

 

Swanson Pan Sauteed Chicken with Vegetables and Herbs 002

Remove the Chicken from the skillet and add the Onions and Potatoes to the skillet and cook for 5 minutes. Add the Carrots, Chicken Stock, Lemon Juice and Oregano and heat to boil and return the Chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the Chicken is cooked through and the Vegetables are tender. Sprinkle with the Thyme or any other fresh Herb.

 

 

 
The Chicken comes out super moist and with a fantastic flavor! The Seasoning, Herbs, and the Lemon Juice gives the Chicken that perfect taste. The same with the Vegetables, Carrots and Potatoes which burst with flavor. The original full recipe is at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 
Swanson Pan Sauteed Chicken with Vegetables and Herbs

INGREDIENTS
1/8 tsp ground black pepper
1/8 tsp paprika
2 tbsp all-purpose flour
4 chicken breasts
2 tbsp EVOO
2 small red onions, cut into quarters
1 lb new potatoes, cut into quarters
8 oz fresh whole baby carrots
1 1/2 cups Swanson Chicken Stock
3 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme

 
DIRECTIONS
1 Heat oven to 350. Combine black pepper, paprika and flour. Coat chicken with flour mixture.
2 Heat oil in 12″ skillet over medium-high heat. Add the chicken and cook until it’s well browned on all sides. Remove chicken from skillet.
3 Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover.
4 Bake at 350 for 25 minutes. Uncover the skillet and bake for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with thyme.

Scallops with Linguine and Baked Cheesy Bread

May 6, 2014 at 5:07 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, scallops, seafood, vegetables | 1 Comment
Tags: , , , , , , , , , , , , , ,

Today’s Menu: Scallops with Linguine and Baked Cheesy Bread

 

 

Scallops with Linguine 001

 

Another windy Spring Day out today. In the 60’s or 70 today with more rain on the way. Went out today and bought my Mom 5 new Knockout Rose Bushes, the harsh Winter killed all 5 she had. A pre Mother’s Day gift for her. Stopped by the store and picked up a couple of items for dinner tonight and for tomorrow. For dinner tonight it’s another new one, Scallops with Linguine and Baked Cheesy Bread.

 

 

 
Another new recipe from the Simply Delicious/Taste of Home Magazine, Scallops with Linguine and Baked Cheesy Bread. Seafood and Pasta, always a great pairing! To prepare I’ll need Ronzoni Healthy Harvest Whole Grain Linguine, 1 tablespoon Cornstarch, 1 cup Swanson Low Sodium Chicken Broth, 2 tablespoons additional Chicken Broth, 1-1/2 teaspoons Blue Bonnet Light Butter, 1 Garlic Clove (minced), 3/4 cup sliced fresh Mushrooms, 2 Green Onions (sliced), 1/4 cup grated Carrot, 1/2 pound Bay Scallops, and 1-1/2 teaspoons minced fresh Parsley.

 

 

 

Cheesy Bread
Then to prepare it I started by cooking my linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Served the scallops with linguine. Wow what a delicious dish this turned out to be, another keeper recipe! The full recipe and web link are at the bottom of the post. If you like the combo of Seafood and Pasta, give this one a try. I also baked up some Cheesy Bread. Another easy one, using Klosterman Wheat Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Scallops with Linguine RecipeScallops with Linguine 008

Ingredients
2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

 

 

Directions
Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve scallops with linguine and, if desired, lemon wedges. Yield: 2 servings.

 

 
Nutritional Facts
1/2 cup scallop mixture with 1/2 cup linguine equals 281 calories, 5 g fat (2 g saturated fat), 47 mg cholesterol, 709 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

 

 
http://www.tasteofhome.com/recipes/scallops-with-linguine?_mid=2271465&_rid=2271465.1311011218.142687&_mid=2271465&_rid=2271465.1311011218.142687

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Part Time Vegan- Flexitarian For Life

Your time is now. Eat Better Feel Better.

Fishing Maverick

Gone Fishing

Backyard Blooms & BBQ

Your guide to backyard living and dining

Stuff Rater

Where Stuff Gets Rated

Louisiana Woman Blog

It all started with my Momma's gumbo recipe!

Miranda Intentionally

Mindfully Vegan

Easy Peasy Lemon

Squeezing not necessary

Orangelolls

Cook, Tan, Eat, Repeat.

Peas And Crayons

Veggie-centric recipes and more!

Kenny's Camera, Cooking & Crazy Confessions!

It's photography, recipes and madness. It's laughter, it's lessons, it's life...

Wholesome Joy

Wellness & Health + Whole-Food Recipes + Budget Minded

Hettie's Reflections

On family history, parenting, education, social issues and more

Theheliophile24

Heliophile's diary

Sunshine and Savory

Sharing My Love of Cooking and Home With Others

Heart Your LifeStyle

Getting back to the basics