Jennie – O Recipe of the Week – Bistro Turkey-Onion Soup

February 26, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is a Bistro Turkey-Onion Soup. Warm up these cold Winter Days with a bowl of Bistro Turkey-Onion Soup. Made with JENNIE-O® Turkey Ham, low-sodium beef broth, onions, butter, and flour then topped with Swiss Cheese and served with thinly sliced French Bread.You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Bistro Turkey-Onion Soup
This delicious take on a classic French recipe is sure to make your mouth water. Our Bistro Turkey-Onion Soup is 380 calories and ready in under 30 minutes!
Total Time 30 Minutes
Serving Size 4 Servings

INGREDIENTS

2 tablespoons butter
4 cups thinly sliced onion
1 tablespoons all-purpose flour
2 cans (10¾-ounce) condensed low-sodium beef broth
2 cups water
1½ cups diced JENNIE-O® Turkey Ham
8 slices French bread, thinly sliced
4 slices Swiss cheese

DIRECTIONS

1) In saucepan over medium heat, melt butter. Add onion and cook 15 minutes or until softened and golden brown. Stir in flour. Cook 2 minutes, stirring constantly.

2) Add broth and water; heat to boiling. Reduce heat to low. Add turkey ham. Cook, covered, 10 minutes, stirring occasionally.

3) Heat oven to 425°F.

4) Ladle soup into 4 oven-safe bowls.

5) Set on rimmed baking sheet. Place bread in each bowl. Top with cheese slice.

6) Bake 4 to 5 minutes or until cheese is melted and browned.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 380
Protein 24g
Carbohydrates 38g
Fiber 4g
Sugars 10g
Fat16g
Cholesterol 75mg
Sodium 940mg
Saturated Fat 8g
https://www.jennieo.com/recipes/bistro-turkey-onion-soup/

“Meatless Monday” Recipe of the Week – Wild Mushroom Pie with Smoked Baby Swiss Crust

December 28, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Wild Mushroom Pie with Smoked Baby Swiss Crust. Some of the ingredients you’ll be needing are Swiss Chard, Spinach, Mushrooms, Onions, Flour, Spices, Swiss Cheese, Egg Yolk and more! No Meat Needed! 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 2020! https://www.cooksrecipes.com/index.html

Wild Mushroom Pie with Smoked Baby Swiss Crust
This superb recipe for Wild Mushroom Pie with Smoked Baby Swiss Crust was developed by Chefs Greg and Mary Sonnier.

 

Recipe Ingredients:
Crust:
6 tablespoons solid vegetable shortening
1/2 cup (1 stick) unsalted butter
2 1/4 cups all-purpose flour
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1 teaspoon granulated sugar
1 cup grated smoked baby Swiss cheese
7 tablespoons ice-cold water

Filling:
3 quarts salted water
6 cups chopped fresh greens, such as turnip, Swiss chard, or spinach
8 ounces sliced mushrooms, such as chanterelles, oyster, shiitake, or cremini
1 tablespoon olive oil
1 1/2 cups chopped onions
1/2 cup all-purpose flour
1/4 cup butter
1 cup warm milk
1 cup warm half-and-half
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/4 teaspoon freshly grated nutmeg
1/2 cup grated Swiss cheese
2 tablespoons lemon juice
1 egg yolk
1 tablespoon cream

Cooking Directions:
1 – For Crust: Flatten the shortening into a disk on a piece of plastic wrap; wrap and freeze. Cut the unsalted butter into small cubes; wrap and freeze for 1/2 hour.
2 – Place the flour, cayenne, salt, and sugar in a food processor and pulse 2 times for 1 to 2 seconds each time. Scatter the frozen butter cubes over the flour and pulse about 8 times. Break up the frozen shortening over the flour mixture and pulse 6 times. Add the cheese and pulse 3 times. Pour the cold water over the pastry mixture and pulse 6 to 8 times, just until the dough comes together.
3 – Place the pastry on a floured surface, pressing to form a ball. Divide and shape the dough into 2 disks, one slightly larger than the other. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
4 – For Filling: Bring 3 quarts of salted water to a boil. Boil the greens for 3 minutes. Drain and plunge the greens into ice water. Drain well, squeezing all of the water out of the greens. Set aside.
5 – In a 5-quart Dutch oven, sauté the mushrooms in the olive oil over high heat until softened, 2 to 3 minutes. Remove from the pot; set aside.
6 – Add the butter and onions to the pot. Sauté 4 to 5 minutes or until the onions are translucent. Sprinkle flour over the onions. Stir and cook 2 minutes. Slowly stir in the warm milk and half-and-half. Cook until bubbly and thick, stirring constantly. Stir in the salt, pepper, cayenne, and nutmeg. Remove from the heat. Stir in the greens and mushrooms. Add the cheese and lemon juice, and stir. Cool 30 minutes.
7 – To complete the pie, heat the oven to 350°F (175°C). On a floured surface, roll out the larger disk to an 11-inch circle. Press into a 9-inch pie plate. Roll the other disk to a 9 1/2-inch circle. Pour the filling into the prepared pie crust. Top with the smaller crust. Trim the edges and crimp.
8 – Mix the egg yolk and cream. Brush over the top of the pie crust. Cut 5 slits in the top crust. Place the pie on a baking sheet. Bake for 30 minutes.
9 – Reduce the oven temperature to 325°F (160°C). Bake for 40 to 50 minutes longer, until the pie is golden brown. Allow the pie to rest at least 20 minutes before cutting.
Makes 8 servings.
https://www.cooksrecipes.com/mless/wild_mushroom_pie_with_smoked_baby_swiss_crust_recipe.html

Bistro Turkey-Onion Soup

December 4, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for a Bistro Turkey-Onion Soup. Warm up these cold Winter Days with a bowl of Bistro Turkey-Onion Soup. Made with JENNIE-O® Turkey Ham, Low-Sodium Beef Broth, Onions, Butter, and Flour then topped with Swiss Cheese and served with thinly sliced French Bread. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Bistro Turkey-Onion Soup

INGREDIENTS

2 tablespoons butter
4 cups thinly sliced onion
1 tablespoons all-purpose flour
2 cans (10¾-ounce) condensed low-sodium beef broth
2 cups water
1½ cups diced JENNIE-O® Turkey Ham
8 slices French bread, thinly sliced
4 slices Swiss cheese

DIRECTIONS

1) In saucepan over medium heat, melt butter. Add onion and cook 15 minutes or until softened and golden brown. Stir in flour. Cook 2 minutes, stirring constantly.

2) Add broth and water; heat to boiling. Reduce heat to low. Add turkey ham. Cook, covered, 10 minutes, stirring occasionally.

3) Heat oven to 425°F.

4) Ladle soup into 4 oven-safe bowls.

5) Set on rimmed baking sheet. Place bread in each bowl. Top with cheese slice.

6) Bake 4 to 5 minutes or until cheese is melted and browned.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 380
Protein 24g
Carbohydrates 38g
Fiber 4g
Sugars 10g
Fat 16g
Cholesterol 75mg
Sodium 940mg
Saturated Fat 8g
https://www.jennieo.com/recipes/bistro-turkey-onion-soup/

Thanksgiving Turkey Pie

November 20, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Still have leftover Turkey and dressing in the fridge? Put them to use with this recipe from the Jennie – O Turkey website, Thanksgiving Turkey Pie. To make this recipe you’ll need Prepared Stuffing, Leftover Jennie – O Roasted Turkey, Onion, Low Fat Swiss Cheese, Milk, Egg Substitute, Mustard, Pepper, and Parsley. You can find this recipe along with all the other Delicious and Healthy Recipes and Product Information at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Thanksgiving Turkey Pie

Take Thanksgiving leftovers from blah to brilliant in less than 15 minutes of prep. Using your leftover stuffing, this fun, kid-friendly savory pie recipe will have the whole family gobble-gobbling all over again.

INGREDIENTS

2½ cups prepared stuffing
1½ cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
¼ cup chopped onion
1 cup shredded low-fat Swiss cheese
¾ cup milk
1 cup egg substitute or 4 eggs
2 teaspoons mustard
¼ teaspoon pepper
garnish with chopped parsley, if desired

DIRECTIONS

1) Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Press stuffing in pie plate to form pie crust.

2) Add turkey to crust. Sprinkle with onion and cheese.

3) In small bowl, whisk milk, eggs, mustard and pepper. Pour into pie crust. Bake 35 to 40 minutes or until set.

4) Garnish with chopped parsley, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 180
Protein 21 g
Carbohydrates 18 g
Fiber 1 g
Sugars 3 g
Fat 2.5 g
Cholesterol l35 mg
Sodium 800 mg
Saturated Fat 1 g
https://www.jennieo.com/recipes/thanksgiving-turkey-pie/

Black Forest Ham, Black Forest Turkey, Bacon, and Swiss Cheese Baked Mini Sub w/ Baked Fries

November 12, 2020 at 7:09 PM | Posted in Uncategorized | Leave a comment
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Today’s Menu: Black Forest Ham, Black Forest Turkey, Bacon, and Swiss Cheese Baked Mini Sub w/ Baked Fries

 

 

Just a cup of Bigelow Decaf Green Tea to start this chilly morning off. 32 degrees this morning with a heavy frost. 60 degrees and sunny for the afternoon. After my Tea Mom wanted me to go to the grocery store and she gave me a list of things to make different treats for Thanksgiving and Christmas. I was able to get a few things she needed from Meijer, but Chex Cereals to make the Holiday Chex Mix with. So I went to Kroger and they didn’t have any. Next I tried Walmart and found it there along with a few other things that she needed. Got to keep Mom happy! Back home did laundry. I always wash the clothes that I wore to the grocery as soon as I get home. I guess you can’t be too careful now days.  I have to start fasting at 11:00 tonight. I have to be at the Doctor’s office at 7:30 in the morning. For Dinner tonight I prepared a Black Forest Ham, Black Forest Turkey, Bacon, and Swiss Cheese Baked Mini Sub w/ Baked Fries.

 

I purchased the Swiss Cheese, Black Forest Ham and Turkey all from Meijer and all Dietz and Watson Brand Deli items. For topping ingredients I’ll be using Emeril’s Deli Style Mustard, Kraft Light Mayo w/ Olive Oil, and Kraft Fat Free Zesty Italian Dressing. For the Sub Buns I’ll be using Perfection Mini Sub Buns. The Ingredients of one Delicious Mini Sub!

 

I first turned the oven on 400 degrees. To make my Sub I took the bottom half of the Bun and added the Kraft Mayo, next I added the Ham, topped that with the 2 slices of Swiss Cheese, And topped it with the top half of the Bun.

 

I then laid the Sub on a small baking sheet and topped the Sub with the Kraft Lite Italian Dressing. And then it baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was melted. Love these Baked Ham and Swiss Subs!

 

 

 

 

 

 

To go with my Sub I had some Mike Sells Green Onion Potato Chips, love these Chips. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Half and Half (Tea and Lemonade) Snapple to drink.

 

 

 

 

 

 

 

 


Emeril’s® New York Deli Style Mustard
The subtle boldness of this recipe captures the authentic taste of mustards served in New York delis. A very flavorful spice blend that’s kicked up just right. The color and consistency using coarse-ground mustard seed are perfect. A superior sandwich mustard, true to the name New York Deli Style.
https://www.emerilscooking.com/product/emerils-new-york-deli-style-mustard

 

 

 

Kraft Zesty Italian Fat Free Salad Dressing
Kraft Fat Free Dressing Zesty Italian. Kraft Fat Free Dressing Zesty Italian. No artificial flavors. No high fructose corn syrup.

* Fat free
* No artificial flavors
* No high fructose corn syrup
* No MSG added

Nutrition
Serving Size 2 Tbsp (32g)
AMOUNT PER SERVING
Calories 15 CAL
Calories From Fat 0 CAL
% Daily Value
Total Fat 0 G
Saturated Fat 0 G
Cholesterol 0.00
Sodium 340 MG
Total Carbohydrates 1.00
Dietary Fiber 0 G
Sugars 2 G
http://www.kraftrecipes.com/products/kraft-16-oz-dressing-liquid-fat-484.aspx

Jennie – O Turkey Recipe of the Week – Grilled Turkey Pastrami Rachel

October 9, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Grilled Turkey Pastrami Rachel. To make this week’s recipe you’ll be needing Pumpernickel Bread, Swiss Cheese, JENNIE-O® 95% Fat Free Turkey Pastrami, Deli Coleslaw, and Low Calorie Russian Dressing. The Sandwich is 240 calories and 16 net carbs. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Grilled Turkey Pastrami Rachel
If you love a good Rueben, you’ll love its better half, the Rachel. This Grilled Turkey Pastrami Rachel is piled high with lean turkey pastrami, melted Swiss cheese and and crunchy coleslaw. It’s a lean take on a classic favorite.
Total Time 15 Minutes
Serving Size 2 Servings

INGREDIENTS
2 – slices pumpernickel or sourdough rye bread
2 – slices Swiss cheese
4 – ounces thinly sliced JENNIE-O® 95% Fat Free Turkey Pastrami
½ – cup deli coleslaw
2 – tablespoons low-calorie Russian dressing

DIRECTIONS
1) On one bread slice layer cheese, turkey pastrami, coleslaw and dressing. Cover with remaining bread slice.

2) Place sandwich in skillet or griddle. Cook 4 to 6 minutes or until bread is toasted and golden brown, turning once. Cut sandwich in half.

RECIPE NUTITION
Calories 240
Protein 17g
Carbohydrates 18g
Fiber 2g
Sugars 3g
Fat 11g
Cholesterol 65mg
Sodium 950mg
Saturated Fat 5g
https://www.jennieo.com/recipes/grilled-turkey-pastrami-rachel/

Jennie – O Turkey Recipe of the Week – Turkey Bratwurst Reubens

July 3, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is, Turkey Bratwurst Reubens. Fire up the grill for this week’s recipe of Turkey Bratwurst Reubens. You’ll be using JENNIE-O® Lean Turkey Bratwurst with toppings of tangy Thousand Island Dressing and melted Swiss. All served on a Whole Wheat Hot Dog Bun. The Brat that eats like a Reuben! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Turkey Bratwurst Reubens

Break out of your grilling rut with this twist on the classic Rueben, featuring freshly grilled turkey bratwurst with tangy thousand island dressing and melted Swiss. Ready in under 15 minutes!

INGREDIENTS

1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
5 reduced-calorie whole wheat hot dog buns
¼ cup fat-free thousand island dressing
8 ounces low-sodium sauerkraut, drained
½ cup low-fat shredded Swiss cheese

DIRECTIONS

1) Heat grill. Cook bratwurst as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spread cut sides of each bun with dressing. Add sauerkraut and cheese. Top with bratwurst.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 300
Protein 23g
Carbohydrates 21g
Fiber 3g
Sugars 4g
Fat 14g
Cholesterol 80mg
Sodium 950mg
Saturated Fat 5g
https://www.jennieo.com/recipes/310-turkey-bratwurst-reubens

One of America’s Favorites – Reuben Sandwich

March 16, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Reuben from Katz’s Delicatessen

The Reuben sandwich is an American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but it is not kosher, because it contains both meat and cheese.

Possible origins
Reuben Kulakofsky, Blackstone Hotel: Omaha, Nebraska
One origin story holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Jewish Lithuanian-born grocer residing in Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe. In Omaha, March 14 was proclaimed Reuben Sandwich Day. Mention is made of this sandwich in a scene within the movie Quiz Show, where Richard N. Goodwin (known as Dick) orders and eats one in a restaurant with Charles van Doren, and they discuss the sandwich’s origins.

Reuben’s Delicatessen: New York City, New York
Another account holds that the Reuben’s creator was Arnold Reuben, the German-Jewish owner of Reuben’s Delicatessen (1908–2001) in New York City. According to an interview with Craig Claiborne, Arnold Reuben invented the “Reuben Special” around 1914. The earliest references in print to the sandwich are New York–based, but that is not conclusive evidence, though the fact that the earliest, in a 1926 issue of Theatre Magazine, references a “Reuben Special”, does seem to take its cue from Arnold Reuben’s menu.
A variation of the above account is related by Bernard Sobel in his 1953 book, Broadway Heartbeat: Memoirs of a Press Agent. Sobel states that the sandwich was an extemporaneous creation for Marjorie Rambeau inaugurated when the famed Broadway actress visited the Reuben’s Delicatessen one night when the cupboards were particularly bare.
Some sources name the actress in the above account as Annette Seelos, not Marjorie Rambeau, while also noting that the original “Reuben Special” sandwich of 1926 did not contain corned beef or sauerkraut and was not grilled.
Still other versions give credit to Alfred Scheuing, a chef at Reuben’s Delicatessen, and say he created the sandwich for Reuben’s son, Arnold Jr., in the 1930s.

Variations

Montreal Reuben
The Montreal Reuben substitutes Montreal-style smoked meat for corned beef.

Thousand Island dressing
Thousand Island dressing is commonly used as a substitute for Russian dressing.

Walleye Reuben
The walleye Reuben features the freshwater fish (Sander vitreus) in place of the corned beef. It is eaten in Minnesota and Ohio.

Grouper Reuben
The grouper Reuben is a variation on the standard Reuben sandwich, substituting grouper for the corned beef, and sometimes coleslaw for the sauerkraut as well. This variation is often a menu item in restaurants in Florida.

Reuben egg rolls
Reuben egg rolls, sometimes called “Irish egg rolls” or “Reuben balls”, use the standard Reuben sandwich filling of corned beef, sauerkraut, and cheese inside a deep-fried egg roll wrapper. Typically served with Thousand Island dressing (instead of Russian dressing) as an appetizer or snack, they originated at Mader’s, a German restaurant in Milwaukee, Wisconsin, where chef Dennis Wegner created them for a summer festival circa 1990.

Rachel sandwich
The Rachel sandwich is a variation which substitutes pastrami or turkey for the corned beef, and coleslaw for the sauerkraut. Other recipes for the Rachel call for turkey instead of pastrami. In some parts of the United States, especially Michigan, this turkey variant is known as a “Georgia Reuben” or “California Reuben”, and it may also call for barbecue sauce or French dressing instead of Russian dressing. The name may have originated from the 1871 song “Reuben and Rachel”.

Vegetarian versions
Vegetarian versions, called “veggie Reubens”, omit the corned beef or substitute vegetarian ingredients for it, including zucchini, cucumbers, wheatmeat, mushrooms, tempeh, etc.

Corned beef Reuben sandwich

Kosher version
As the original Reuben contains both meat (corned beef) and dairy (Swiss cheese), it is not kosher. If kosher ingredients are used, a meat version can be made by omitting the cheese and any dairy ingredients in the dressing, and a dairy version can be made by omitting the meat.

 

Baked Ham and Swiss Sub w/ Baked Fries

February 15, 2020 at 6:40 PM | Posted in Boar's Head, Ore - Ida | 1 Comment
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Today’s Menu: Baked Ham and Swiss Sub w/ Baked Fries

 

 

A delicious hot Breakfast for a cold Winter’s Morning! I prepared my Skillet Potatoes and Ham Breakfast Skillet. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham. Just cooked the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a Fried Egg Sunnyside Up. And Breakfast is served! Had my morning cup of Bigelow Decaf Green Tea. Another cold morning out there again, 12 degrees! 44 degrees and partly sunny for the day.After Breakfast I went to Menard’s, I’m looking for a good Battery Operated Drill and Screwdriver. Afterward I stopped by Kroger to pick up a prescription for Mom. Back home cleaned the fridge and microwave. For Dinner tonight its a Baked Ham and Swiss Sub w/ Baked Fries.

I hadn’t made a Baked Ham and Swiss Sub in a while and it sure sounded good! So for my Sub I’ll need; Kroger 100% Whole Grain Mini Sub Buns, Boar’s Head Sweet Sliced Ham, 2 Slices Kroger Brand Swiss Cheese, Kraft Light Mayo w/ Olive Oil, and Kraft Fat Free Zesty Italian Dressing.

 

 

 

 

To make the Sub I took the bottom half of the Bun and layered it the Mayo and a couple of slices of Swiss Cheese. Then layered it with the Ham, a drizzle of the Italian Dressing, and topped it with the top half of the Sub Bun. Last, I drizzled more of the Italian Dressing and some McCormick Sea Salt over to of it.

 

 

 

 

I had already preheated the oven to 400 degrees, I then laid the Sub on a small baking sheet and baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was melted. Love these Baked Ham and Swiss Subs!

 

 

 

 

To go with Hoagie I baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

Boar’s Head Sweet Slice Boneless Smoked Ham
With natural juices.

Enjoy the exceptional flavor of a traditional bone-in ham without the bone. Available in the Deli retail case as a center of the plate item or at the Service Deli sliced by the pound for a sandwich of note.

Nutrition Facts
Serving Size 2 oz (56g)
Servings Per Container Varied
Amount Per Serving
Calories 60 Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0g
Cholesterol 20mg 7%
Sodium 520mg 22%
Potassium 160mg 5%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 10g 20%
http://boarshead.com/products/detail/11018-sweet-slice-brand-boneless-smoked-ham

 

 

Kraft Zesty Italian Fat Free Salad Dressing
Kraft Fat Free Dressing Zesty Italian. Kraft Fat Free Dressing Zesty Italian. No artificial flavors. No high fructose corn syrup.

* Fat free
* No artificial flavors
* No high fructose corn syrup
* No MSG added

Nutrition
Serving Size 2 Tbsp (32g)
AMOUNT PER SERVING
Calories 15 CAL
Calories From Fat 0 CAL
% Daily Value
Total Fat 0 G
Saturated Fat 0 G
Cholesterol 0.00
Sodium 340 MG
Total Carbohydrates 1.00
Dietary Fiber 0 G
Sugars 2 G
http://www.kraftrecipes.com/products/kraft-16-oz-dressing-liquid-fat-484.aspx

National Cheese Lover’s Day

January 20, 2020 at 12:22 PM | Posted in cheese | 1 Comment
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January 20, 2020 is National Cheese Lover’s Day

Today is National Cheese Lover’s Day! Did you know that the average American consumes about 31 pounds of cheese each year? If you are a self-proclaimed cheese lover, indulge in your favorite type of cheese today!

Cheese is a very popular food across the world. There are more than 900 cheese types, classified by taste and texture. Here are the primary classifications and some examples: fresh cheese (ricotta); soft cheese (feta); semi-soft cheese (Fontina); semi-hard cheese (Gouda); hard cheese (Cheddar); double or triple crème cheese (Brillat-Savarin); blue cheese (Gorgonzola); washed rind cheese (Limburger); and bloomy rind cheese (Brie).

Visit your local grocery store and pick up your favorite kind of artisan cheese or cook a cheesy dish for dinner tonight in honor of National Cheese Lover’s Day!
https://www.punchbowl.com/holidays/national-cheese-lovers-day

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