Meanwhile back at the SayersBrook Bison Ranch…..Bison Caesar Wrap

December 24, 2016 at 6:04 AM | Posted in SayersBrook Ranch | Leave a comment
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sayersbrook

This week from the SayersBrook Bison Ranch (http://www.sayersbrook.com/) I have a recipe to share with all of you, Bison Caesar Wrap. It’s made with SayersBrook Ground Bison Meat. You’ll wrap all the ingredients in a Whole Wheat Tortilla, Delicious! You can find this recipe and purchase the Ground Bison Meat all from the SayersBrook Bison Ranch website. Along with Bison Products you can also select cuts of meat from; Wild Boar, Ostrich, Elk, Hams, and more! I’ve left the recipe for the Bison Caesar Wrap and a link to purchase the Ground Bison below. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

 

 

Bison Caesar Wrap
Ingredients:
1 c. Romaine lettuce, shreddedbison-caesar-wrap
1 (9 in) whole-wheat tortilla
1 T. low-fat grated Parmesan cheese
2 oz. browned ground Bison
1 green onion, chopped
2 sun-dried tomatoes, coarsely chopped
3 T. fat-free Caesar salad dressing pepper
Preparation:

In a medium bowl: combine lettuce, cheese, green onion, and salad dressing. Arrange mixture over tortilla. Top with Bison, tomatoes and pepper to taste. Fold in bottom and top portions of tortilla. Roll up side to enclose filling. Makes one wrap.
http://www.sayersbrook.com/bison-caesar-wrap/

 
Ground Bison Meatground-bison-meat

Most times a recipe using ground meat cautions you to drain it as part of the preparation instructions. This is because of the fat content of the meat. In addition to being unhealthy, what you are draining is uneconomical. You’re pouring money down the drain, literally. With Ground Bison Meat from SayersBrook Bison Ranch, you won’t have this problem. In fact, we recommend that you spray your fry pan or skillet with a non-stick spray. It’s the good old American custom of getting what you pay for. Conveniently packaged in 1 lb units, Ground Bison Meat can be used in any recipe calling for beef. Now, you can make chili, lasagna, or your favorite casserole with a red meat that is over 90% lean. One serving (1/3 lb) of ground bison contains 3.6 g fat, 216 calories, 0 g carbs and 25 g of protein. 4 lbs Ground Bison Meat in 4 (1 lb) packages.
The Secret weapon in your fight against fat. 4 lbs Ground Bison Meat in 4 (1 lb) packages.
http://www.sayersbrook.com/ground-bison-meat-4-lbs/

 
PLEASE CALL US FOR ANY QUESTIONS
TOLL FREE 1-888-472-9377
EMAIL : INFO@SAYERSBROOK.COM
http://www.sayersbrook.com/

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One of America’s Favorites – Fajitas

December 8, 2014 at 6:37 AM | Posted in Fajitas, One of America's Favorites | 2 Comments
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Mixed beef and chicken fajita ingredients, served on a hot iron skillet

Mixed beef and chicken fajita ingredients, served on a hot iron skillet

A fajita (/fəˈhiːtə/; Spanish: [faˈxita] is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. The northern Mexican variant of the dish name is Arrachera.

 

 

 

Fajita is a Tex-Mex, Texan-Mexican American or Tejano, diminutive term for little meat (beef) strips. Founded in South Texas, Rio Grande Valley. The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. The exact time in which the dish was named fajita means little belt.

The word faja is Spanish for “strip”, “band”, “sash”, or “belt”.

 

 

 

The first culinary evidence of the fajitas with the cut of meat, the cooking style (directly on a campfire or on a grill), and the Spanish nickname going back as far as the 1930s in the ranch lands of South and West Texas. During cattle roundups, beef were butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican cowboys called vaqueros as part of their pay. Hearty border dishes like barbacoa de cabeza (head barbecue), menudo (tripe stew), and fajitas or arracheras (grilled skirt steak) have their roots in this practice. Considering the limited number of skirts per carcass and the fact the meat wasn’t available commercially, the fajita tradition remained regional and relatively obscure for many years, probably only familiar to vaqueros, butchers, and their families.

 

 

Beef fajita

Beef fajita

The food became popular in Tex-Mex restaurants in Houston, Austin, and San Antonio. In southern Arizona, the term was unknown except as a cut of meat until the 1990s, when Mexican fast food restaurants started using the word in their marketing. In recent years, fajitas have become popular at American casual dining restaurants as well as in home cooking.

In many restaurants, the fajita meat is brought to the table sizzling loudly on a metal platter or skillet, with the tortillas and condiments.

 

Jennie – O Turkey – Recipe of the Week – Turkey Caesar Wraps

November 28, 2014 at 8:52 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey – Recipe of the Week is a Turkey Caesar Wraps. It’s made with JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast, or this would work with any leftover Turkey from the Big Meal. It’s only 300 calories per serving. Happy Thanksgiving everyone! http://www.jennieo.com/

 

Turkey Caesar WrapsTurkey Caesar Wraps
Ingredients
4 tablespoons Caesar dressing
4 (8 to 10-inch) tortillas
12 leaves romaine lettuce
12 ounces chopped JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast, from the service deli
1 (7-ounce) jar roasted red peppers, drained and chopped
½ cup finely grated Parmesan cheese

 
Directions
Spread dressing on one side of each tortilla. Place lettuce, turkey breast, red peppers and cheese on tortillas.

Tightly roll up to secure filling.

 

 

Nutritional Information
Calories 300 Fat 15g
Protein 23g Cholesterol 45mg
Carbohydrates 21g Sodium 900mg
Fiber 2g Saturated Fat 3g
Sugars 4g

 
http://www.jennieo.com/recipes/28-Turkey-Caesar-Wraps

 

 

 

DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast
DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast
The taste you want without the sodium. A wonderful alternative if you or your loved ones are on a sodium-reduced diet.

 
http://www.jennieo.com/products/49-DELI-FAVORITESR-Oven-Roasted-Reduced-Sodium-Turkey-Breast

One of America’s Favorites – the Sandwich Wrap

May 26, 2014 at 5:49 AM | Posted in One of America's Favorites | 3 Comments
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One of America’s Favorites – the Sandwich Wrap

 

 

 

Smoked chicken and avocado wrap

Smoked chicken and avocado wrap

A wrap is a type of sandwich made with a soft flatbread rolled around a filling. The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of cold sliced meat, poultry, or fish accompanied by shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.

 

 

 

Mexicans, Armenians, Greeks, Turks and Kurds have been eating wraps since before the 1900s. Mexicans refer to them as tacos, and they come in different ingredient varieties, such as corn, flour and wheat.

The wrap in its Western form probably comes from California, as a generalization of the Tex-Mex burrito, and became popular in the 1990s. It may have been invented and named at a southern California chain called “I Love Juicy” in the early 1980s. The Bobby Valentine Sports Gallery Cafe in Stamford, Connecticut is sometimes claimed to have invented the wrap at about the same time, but Valentine is diffident about it: “Well, that’s legend and folklore, but until somebody disputes me or comes up with a better story, I’ll say I invented the wrap.” Beth Dolan of Stamford, Connecticut is the waitress credited for serving the first wrap after the restaurant had ran out of bread. Moreover, Valentine’s own story dates his use of the name ‘wrap’ to the mid-1990s, after it is documented in California.

A wrap is different from a sandwich: a sandwich has two distinct layers which are the top and bottom pieces of bread. A wrap, on the other hand, is one piece that completely surrounds the content of the wrap.

 

 

 

Preparing wraps in a kitchen

Preparing wraps in a kitchen

Restaurants such as Camille’s Sidewalk Cafe, Sonic Drive-In, Piccolo Gourmet New York, Jason’s Deli, Buffalo Wild Wings, Subway, Chick-fil-A, Roly Poly, and McAlister’s Deli serve wraps. KFC now serves its chicken in a wrap as menu choice, with lettuce, mayonnaise and salsa. McDonald’s has recently introduced a snack wrap, with a fried chicken strip, lettuce, Cheddar, and ranch dressing. Smokey Bones Barbeque and Grill has recently introduced a Portobello Chicken Wrap to broaden their selection of grilled menu items. Wraps are also very popular in Australia and New Zealand[citation needed] with chains such as Oporto and Burger Fuel amongst others serving them.

The UK wrap market has grown substantially since 2004 with all major sandwich and fast food stores now selling wraps.

 

 

 

 

 

 

Tuna Roll-Ups

 
INGREDIENTS:
2 (6 ounce) cans tuna, drained, in spring water
2/3 tablespoon sweet chili sauce
4 green onions, chopped
1 tablespoon water
6 (12 inch) low carb tortillas
1 (8 ounce) package Neufchatel cheese

 
DIRECTIONS:
1. In a small bowl, mix tuna, chili sauce and green onions. Blend in enough water to allow easy spreading.
2. Lay tortillas one by one on a flat surface. Spread a thin layer of cheese onto each tortilla, covering the entire surface. Spread tuna mixture over cheese to within an inch of tortilla edge.
3. Starting at the top, roll up the tortilla into a snug cylindrical shape, ensuring the cream cheese seals the bottom.
4. Enclose roll-ups in aluminum foil, and refrigerate or freeze until serving. When ready to serve, cut the roll-ups into 2 inch slices. If frozen, slice the roll-ups about 15 minutes before serving time to allow them to defrost completely.

Jennie – O Recipe of the Week – California Beach Club Wrap

May 9, 2014 at 5:29 AM | Posted in Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Jennie – O Turkey is the California Beach Club Wrap! Made with Jennie – O Turkey Oven Browned Turkey Breast, Extra Lean Turkey Ham, 25% water added, and Turkey Bacon. Quite a trio for a Wrap! This and other great tips and recipes can be found at http://www.jennieo.com/

 

 

California Beach Club WrapJennie - O Turkey California Beach Club Wrap

 

Ingredients
4 slices JENNIE-O® Turkey Bacon
½ cup garden vegetable flavored cream cheese
4 (8-10-inch) flour tortillas
¼ pound JENNIE-O® Oven Browned Turkey Breast, from the service deli, thinly sliced
¼ pound JENNIE-O® Extra Lean Turkey Ham, 25% water added, thinly sliced, from the service deli
2 Roma tomatoes, thinly sliced
1 avocado, peeled and diced

 

 

Directions
Cook turkey bacon as specified on the package and chop into pieces; set aside. Spread cream cheese on tortillas.

Evenly divide turkey, ham, bacon, tomato and avocado among tortillas. Roll up tortillas.

 

 

Nutritional Information
Calories 330 Fat 18g
Protein 10g Cholesterol 25mg
Carbohydrates 35g Sodium 540mg
Fiber 5g Saturated Fat 5g
Sugars 3g

 
– See more at: http://www.jennieo.com/recipes/352-California-Beach-Club-Wrap#sthash.S6RjL8oX.dpuf

Blackened Tilapia Quesadillas…….

April 5, 2014 at 11:45 AM | Posted in tilapia | Leave a comment
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Wanted to pass along a fantastic sounding Tilapia recipe from the Cooks Recipes website.

 
Blackened Tilapia Quesadillas with Ginger-Scallion-Red Pepper Sauce

 

Recipe Ingredients:

1 tablespoon unsalted butter
1 clove roasted garlic, mashed
1/2 teaspoon grated gingerroot
1/4 roasted red bell pepper, peeled, seeded and minced
2 tablespoons thinly sliced scallion – divided use
2 tablespoons heavy cream
1 teaspoon pure chile powder, such as ancho or jalapeño
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
4 teaspoons salt
6 ounces boneless tilapia fillet, or other lowfat fish
1 tablespoon peanut oil
1 1/2 cups shredded fontina cheese
2 (8-inch) flour tortillas

Cooking Directions:

Melt butter in a saucepan over medium heat. Add garlic, ginger and bell pepper; cook for 1 minute. Add half of the scallions and cook for 1 more minute. Increase heat to high and add cream. Stir until sauce thickens. Remove from heat and set aside.
Prepare blackening seasoning by combining chile powder, pepper, oregano, sugar, cinnamon and salt. Set aside.
Heat a cast-iron skillet over medium-high heat. Add peanut oil. Just before cooking, dredge tilapia fillets in spices. When oil starts to smoke, add tilapia and cook 1 to 2 minutes per side until golden brown.
Remove fish from heat and flake apart into bite-size pieces. Transfer to a bowl and combine with red pepper sauce. Scatter half of the cheese over a tortilla, followed by fish mixture. Top with remaining cheese. Cover with second tortilla and press down.
Heat a pan over medium heat; cook quesadilla for 2 to 3 minutes on each side until lightly brown and cheese is melted. Remove from pan and cut into wedges. Garnish with remaining scallion.
Makes 2 servings.

 
http://www.cooksrecipes.com/seafood/blackened_tilapia_quesadillas_with_ginger-scallion_red_pepper_sauce_recipe.html

Sweet Pepper, Cilatro and Green Chile Shrimp Fajitas

March 19, 2014 at 5:49 PM | Posted in Ortega, seafood, shrimp, tortilllas | 2 Comments
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Today’s Menu: Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas

 

 

Shrimp fajitas 003

Went to Meijer early this morning to pick up a few items I needed. As I was checking out it started pouring the rain, as I reached the door to go out the Meijer greeter said that I couldn’t take the mobility cart out in the rain. So I asked her if somebody could pull my car up for me and I would load them up from there. She said no because of insurance reasons, so I asked her what I was supposed to do. She more less said I would have to wait for it to stop raining, which it wasn’t going to stop for quite a while. I then asked if the guy that gets the carts could come out and get the cart after I unloaded everything into my car, again no. So to shorten the story I took an empty grocery bag covered the controls, so they wouldn’t get wet, and took it out and unloaded my groceries. When done I grabbed my walker and took the cart back in out of the rain and walked back to the car. By the time I got in I was drenched and what really made me mad was two Meijer Employees stood there in full rain gear and just watched me, no attempt to lend a hand! I hope any of them are never in the position where they’re having to do what I did and no one attempts to help them. Oh well, life goes on! For dinner tonight; Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas.

 

 

 
I used a packet of the Ortega Cilantro and Green Chile Skillet Sauce. I’ve used this a few times now and love it! To prepare it I used a bag of Kroger Seafood Jumbo Shrimp along with the packet of Ortega Cilantro and Green Chile Skillet Sauce, Delallo Tri-Color Ppperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, fresh Shredded Dutch Gouda Cheese, and Ole Fajita Flour Tortillas.

 

 

Shrimp fajitas 001
I heated up a tablespoon of Extra Virn Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring them and cooking until tender (about 4 minutes). Stirred in the Shrimp and sliced Jalapenos, stirred this until the Shrimp just started turning pink. Then added the Ortega Cilantro and Green Chile Skillet Sauce, cooking another 4 minutes till everything was heated through. What an aroma coming from the skillet! Heated up the tortillas in the microwave for 20 seconds and topped them with Guacamole and the Shrimp Taco Mixture. I also topped it some fresh grated Dutch Gouda, and served. I keep packets of the Ortega Cilantro and Green Chile Skillet Sauce in stock, it makes on delicious Fajita! Had a nice heat to it but not overpowering. For dessert later a Skinny Cow Chocolate Truffle Ice cream Bar.

 

 

 

 

 

Ortega Cilantro & Green Chile Skillet SauceOrtega Cilantro & Green Chile Skillet Sauce
New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Fajita!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.

Ingredients
TOMATILLOS, WATER, ONIONS, POBLANO PEPPERS, SUGAR, CILANTRO LEAVES, CORNSTARCH, AGAVE NECTAR, SALT, SERRANO PEPPERS, CANOLA OIL, KEY LIME JUICE, GREEN CHILES, ONION POWDER, GARLIC POWDER, EXTRA VIRGIN OLIVE OIL.

 
http://www.ortega.com/products/ortega-cilantro-green-chile-skillet-sauce_90187

Sweet Pepper, Cilatro and Green Chile Shrimp Tacos

January 30, 2014 at 6:25 PM | Posted in cheese, Ortega, seafood, shrimp, spices and herbs | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Sweet Pepper, Cilantro and Green Chile Shrimp Tacos

 

 

 

Shrimp tacos 006
It hit 30 degrees today! Big improvement from where it’s been. A good friend of mine that lives outside the Phoenix, Arizona area called me last night, we were talking sports of course. He was telling me the weather there is near perfect, a high of 75 and sunny! Come on Spring Time!! For dinner tonight a new one, Sweet Pepper, Cilantro and Green Chile Shrimp Tacos.

 

 

 
I had picked up a packet of Ortega Cilantro and Green Chile Skillet Sauce and couldn’t wait to try it out, for some Shrimp Tacos. I used a bag of Kroger Seafood Jumbo Shrimp along with the packet of Ortega Cilantro and Green Chile Skillet Sauce, Delallo Tri-Color Ppperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, fresh Shredded Dutch Gouda Cheese, and Ole Extreme Wellness High Fiber and Low Carb Tortilla Wraps.

 

 

 

Shrimp tacos 001
I heated up a tablespoon of Extra Virn Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring them and cooking until tender (about 4 minutes). Stirred in the Shrimp and sliced Jalapenos, stirred this until the Shrimp just started turning pink. Then added the Ortega Cilantro and Green Chile Skillet Sauce, cooking another 4 minutes till everything was heated through. What an aroma coming from the skillet! Heated up the Tortilla Wraps in the microwave for 20 seconds and added Shrimp Taco Mixture. I topped it some fresh grated Dutch Gouda, and served. Just an outstanding Wrap. I’ll have to buy some more packets of the Ortega Cilantro and Green Chile Skillet Sauce, it makes on delicious Taco! Had a nice heat to it but not overpowering. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 
Ortega Cilantro & Green Chile Skillet SauceOrtega Cilantro & Green Chile Skillet Sauce

 
New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Fajita!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.

Ingredients
TOMATILLOS, WATER, ONIONS, POBLANO PEPPERS, SUGAR, CILANTRO LEAVES, CORNSTARCH, AGAVE NECTAR, SALT, SERRANO PEPPERS, CANOLA OIL, KEY LIME JUICE, GREEN CHILES, ONION POWDER, GARLIC POWDER, EXTRA VIRGIN OLIVE OIL.
http://www.ortega.com/products/ortega-cilantro-green-chile-skillet-sauce_90187

Turkey Tacos Night!

December 5, 2013 at 6:09 PM | Posted in Sargento's Cheese, tacos, turkey, vegetables | Leave a comment
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Today’s Menu: Turkey Tacos

 

 

 

This morning it was about 54 degrees, but I guess that was our high for the day as it’s been dropping ever since. rain on and off and windy, blowing in our winter storm I guess. We’re supposed to get 2″-4″, we’ll see though. Got my tests results back and my sugar looked real good they said as did everything else except for my thyroid, which it was a little off. I just have to adjust my medicine. As most former Cancer patients, you usually have a Thyroid trouble depending on your type of Cancer and treatment. For dinner tonight; it’s Turkey Tacos Night!

 

 

Turkey Tacos w Jim. Dean Crumbles 004

For the Turkey I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles. Kroger had the bags on sale so I thought I would give it a try! It comes pre-cooked so all you have to do is heat it up for about 8 minutes. As it was heating I added Sea Salt, Cilantro Flakes, and a 1/2 packet of Old El Paso Low Sodium Taco Seasoning. I really liked this! Great taste and real easy to heat up and use. I’ll buy another bag and keep it in the freezer.

 

 

 

 

I used Ortega Whole Grain Corn Taco Shells. Their a good size Taco Shell with 110 calories and 12 Net carbs per serving (2 Shells). Then for my other Taco ingredients I used 2 tablespoons of Del Monte Summer Crisp Sweet Corn Kernels, sliced Black Olives, Shredded Lettuce, and Sargento Reduced Fat Mexican 4 Cheese. I topped them with Daisy Reduced Fat Sour Cream and Old El Paso Original Taco Sauce. When building my Tacos I always use the Shredded Lettuce as the first layer. The Lettuce helps soak up any moisture so the bottom of your Taco doesn’t get soggy. I love Tacos, easy to make and always delicious! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 

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!

Ingredients
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

 

http://www.ortega.com/products/ortega-whole-grain-taco-shells-10ct_17103

 

 

 

 
Jimmy Dean Fully Cooked Turkey Sausage CrumblesJimmy Dean Fully Cooked Turkey Sausage Crumbles

Stove Top Instructions:

Remove sausage crumbles from package and place in a large skillet.
Heat and stir over MEDIUM heat for 6 to 8 minutes or until hot.
Serve as desired.
Microwave Instructions:

Place ½-cup sausage crumbles into a microwave-safe bowl; cover with plastic wrap.
Microwave on HIGH for 30-40 seconds or until hot. Stir before serving.
Serve as desired.
Once opened, use or freeze within 7 days.

Caution: Always follow preparation directions. For safety reasons, do not heat in packaging, on a plate or in paper products. Do not cover with a paper towel. Varying from these instructions may cause sparking hazards.
INGREDIENTS: TURKEY, CONTAINS 2% OR LESS OF: WATER, SALT, POTASSIUM LACTATE, SODIUM LACTATE, DEXTROSE, SUGAR, SPICES, CARAMEL COLOR, YEAST EXTRACT, SODIUM DIACETATE, BHT, CITRIC ACID. COOKED IN BEEF FAT.
Jimmy Dean – Hearty Sausage Crumbles (Turkey) (Fully Cooked) 60% Less Fat

Calories 70 Sodium 480 mg
Total Fat 4 g Potassium 400 mg
Saturated 1 g Total Carbs 1 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 11 g
Cholesterol 35 mg

Black Bean and Turkey Tacos

August 2, 2013 at 5:17 PM | Posted in beans, cheese, Jennie-O Turkey Products, low calorie, low carb, tacos | 1 Comment
Tags: , , , , , , ,

Today’s Menu: Black Bean and Turkey TacosBlack Bean and Turkey Tacos 001

 

 
Another beautiful cool morning here. Got out early and hit the stores. Started at Walmart for some of the Meat, Bakery, and basic staples for the pantry. Then off to Kroger for the rest of the Meats, Produce, Cheese, and Deli. I’m still amazed at the big difference in prices between Walmart and Kroger. Anymore I only buy what I can’t find at Walmart. You can save hundreds by purchasing center aisle products from Walmart, Pasta, Can Goods, Paper Products, and such. Stay out of Kroger center aisles! For dinner one of my favorites, Black Bean and Turkey Tacos.

 

 

I used Jennie – O Ground Turkey, 99% Fat Free (120/0). I pan fried it in Canola Oil and I seasoned it a bit with Cilantro, Sea Salt, and Smoked Ground Cumin and I used 1 packet of Old El Paso Taco Seasoning. As the Turkey was finishing up I added a can of Bush’s Low Sodium Black Beans, before adding them I rinsed them off with cold water in a strainer. I mixed the Turkey and Black Beans in the pan until well mixed and continued cooking until the Turkey was done and the Beans were heated.

 

 

I used Ortega Whole Grain Corn Taco Shells. Their a good size Taco Shell with 110 calories and 12 Net carbs per serving (2 Shells). Fewer calories and carbs than the Old El Paso Taco Shells. For the Taco fillers I had Green Giant Summer Crisp White and Yellow Kernel Corn, sliced Black Olives, shredded Lettuce, Sargento Reduced Fat Mexican 4 Cheese, and Old El Paso Medium Taco Sauce. To assemble my Taco I first layered the bottom with shredded Lettuce, the Lettuce helps soak up any moisture so the bottom of your Taco doesn’t get soggy. After the Lettuce I layered in my ground Turkey/Black Beans, then Black Olives, Corn, Taco Sauce topped with the Shredded Cheese! Love these Tacos! I also heated up a can of Old El Paso Fat Free Refried Beans for Mom and Dad. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt Cup.

 

 

 

 

 

Ortega Whole Grain 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!

Ingredients
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

 
http://www.ortega.com/products/ortega-whole-grain-taco-shells-10ct_17103

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Your time is now. Eat Better Feel Better.

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