Turkey Singapore Rice Noodles

October 30, 2018 at 5:01 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a recipe I came across at the Jennie – O Turkey website, Turkey Singapore Rice Noodles. Asian flair Turkey and Noodles using JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins. Another Delicious and Healthy Recipe from the Jennie – O site. Check their site out today! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Singapore Rice Noodles
Singapore knows noodles. We know turkey. Together, you get an Asian dinner worthy of the history books. Garlic, ginger, curry, turkey, shrimp and veggies comprise this tasty recipe.
INGREDIENTS
½ (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, thinly sliced
1 (8.8-ounce) package thin, dried rice stick noodles
2 tablespoons vegetable oil; divided
½ cup egg substitute or 2 eggs, lightly beaten
4 cloves garlic, minced
1 tablespoon finely chopped ginger
1 teaspoon mild Indian curry paste
1 (8-ounce) can sliced water chestnuts, drained
8 ounces medium raw shrimp, peeled and deveined
2 tablespoons low-sodium soy sauce
2 tablespoons hot chili sauce
2 tablespoons dry sherry
1 teaspoon sesame oil
½ cup chopped green onion

DIRECTIONS
1 – Cook turkey according to package directions; set aside. Always cook to well done, 165°F as measured by a meat thermometer.
2 – Put noodles in bowl and cover with hot water. Let stand 20 minutes or until softened. Drain and set aside.
3 – Heat 1 tablespoon oil in skillet or wok over medium-high heat. Add eggs and cook, stirring occasionally, 3 minutes or until just cooked. Remove from skillet; set aside. Wipe skillet clean.
4 – Heat remaining oil in same skillet over medium-high heat. Add garlic, ginger and curry paste. Stir-fry 1 to 2 minutes until fragrant.
5 – Add water chestnuts and shrimp. Cook, stirring 3 minutes or until shrimp are just cooked. Do not overcook.
6 – In bowl, combine soy sauce, chili sauce, sherry and sesame oil. Add to skillet.
7 – Add turkey, noodles and green onion and stir until hot and well combined.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 20g
Carbohydrates 46g
Fiber 2g
Sugars 2g
Fat 5g
Cholestero l80mg
Sodium 290mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/533-turkey-singapore-rice-noodles

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“Meatless Monday” Recipe of the Week – Orient Eggspress

July 16, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Orient Eggspress. Well here’s one I had never heard of and no clue on the ingredients, Orient Eggspress. Using Hard-Boiled Eggs, Cooked Brown Rice and Classic Asian Vegetables. i came across this recipe at the CooksRecipes website. The Cook’s site has a great selection of Vegetarian Recipes so check it our today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Orient Eggspress
Orient Eggspress Easily turn hard-boiled eggs, cooked brown rice and classic Asian veggies into a wholesome and delicious entrée.

Recipe Ingredients:
1 (6-ounce) package frozen snow pea pods
1 medium sweet red or green pepper, cut in julienne strips
1/4 cup water
1 (8-ounce) can sliced water chestnuts, undrained
1 (4-ounce) can sliced mushrooms, undrained
3 tablespoons teriyaki sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon garlic powder
4 hard-boiled eggs, wedged
3 cups cooked brown rice

Cooking Directions:
1 – In medium saucepan, stir together pea pods, pepper, and water. Cover. Cook over medium heat until vegetables are tender, about 5 minutes.
2 – Drain liquid from chestnuts and mushrooms into small bowl or cup. Add teriyaki sauce, cornstarch, and garlic powder. Stir until smooth. Pour over vegetables. Cook, stirring constantly, until mixture boils and thickens.
3 – Stir in chestnuts and mushrooms. Gently fold in eggs. Reduce heat to low. Cook until heated throughout, about 2 to 3 minutes.
4 – To serve, spoon over cooked rice.

Makes 4 servings.
https://www.cooksrecipes.com/mless/orient_eggspress_recipe.html

Leftovers – Stir-Fry Shrimp with Soba Noodles

March 21, 2018 at 5:08 PM | Posted in shrimp, stir-fry | Leave a comment
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Today’s Menu: Leftovers – Stir-Fry Shrimp with Soba Noodles

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Still not sure how much snow we are going to end up with. Hello Spring! Around 11:00 a Social Worker came over for a couple of hours to discuss options on where we can place Dad for his final days. We did everything we could to keep him home with us but the Dementia is starting to take over. He’s been seeing things and people that are not there. He screams a lot and refuses to do what we ask of him to do to help himself. We are so sad but it’s going to be for the best. For Dinner tonight Leftover Stir-Fry Shrimp with Soba Noodles. It’s been a very stressful day so I’m glad I had Leftovers to reheat. I’ve left the original post from yesterday, for ingredients and directions, below. Enjoy all!

 

To make this dish I’ll be using; a package of KAME Soba Stir-Fry Noodles, a bag of Meijer Frozen Large Raw Shrimp, a can of Reese Sliced waterChestnuts, La Choy Beans Sprouts, a small can of Del Monte Cut Green Beans, a can of Kroger Whole Carrots, 1 tsp minced Garlic, 1 tsp sugar (Splenda Sugar), McCormick Grinders of Sea Salt and Peppercorn Medley, Kikkoman Less Sodium Soy Sauce, and La Choy Rice Noodles (for topping and optional).

 

 

 

To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.

 

 

In a separate skillet I prepared the Soba Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.

 

 

 

 

 

Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil (cooking on medium high) along with the Butter, Baby Carrots, Cut Green Beans, Water Chestnuts and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 minute, stirring it often. Then I added the skillet of Soba Noodles on top of everything, stirring till mixed. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really love the KA*ME Udon Stir Fry Noodles, they taste so fresh! For Dessert/Snack tonight a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

KAME Soba Stir-Fry Noodles

Soba Stir-Fry Noodles
Soba Stir-Fry Noodles consist of wheat and buckwheat and are an everyday ingredient in Japanese cooking. Wholesome and versatile, they can be eaten hot in a broth, topped with thinly sliced scallions and sesame seeds or served chilled with a variety of sauces, including teriyaki and soy sauce.

Soba is the Japanese name for buckwheat.

INGREDIENTS
WATER, WHEAT FLOUR, BUCKWHEAT FLOUR, WHEAT GLUTEN, SALT, LACTIC ACID. CONTAINS: WHEAT.
http://kame.com/soba-stir-fry-noodles/

Stir-Fry Shrimp with Soba Noodles

March 20, 2018 at 5:11 PM | Posted in shrimp, stir-fry | Leave a comment
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Today’s Menu: Stir-Fry Shrimp with Soba Noodles

 

 

 

For Breakfast this morning I Poached an Egg and served it on a Healthy Life Whole Grain English Muffin. I also had my morning cup of Bigelow Decaf Green Tea. I spent most of the day on the phone talking to Meda Care, Social Workers, and Assisted Living Centers. It looks as though we are going to have to move Dad to an Assisted Living Center. We tried doing all we could for Dad but I guess sometimes that’s not enough. Sad Day. For Dinner tonight I prepared Stir-Fry Shrimp with Soba Noodles.

 

 

 

Fixing a dish I haven’t had in a while, Stir-Fry Shrimp with Soba Noodles. To make this dish I’ll be using; a package of KAME Soba Stir-Fry Noodles, a bag of Meijer Frozen Large Raw Shrimp, a can of Reese Sliced Water Chestnuts, La Choy Beans Sprouts, a small can of Del Monte Cut Green Beans, a can of Kroger Whole Carrots, 1 tsp minced Garlic, 1 tsp sugar (Splenda Sugar), McCormick Grinders of Sea Salt and Peppercorn Medley, Kikkoman Less Sodium Soy Sauce, and La Choy Rice Noodles (for topping and optional).

 

 

To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.

 

 

In a separate skillet I prepared the Soba Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Light Olive Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.

 

 

 

 

 

Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Light Olive Oil (cooking on medium high) along with the Butter, Baby Carrots, Cut Green Beans, Water Chestnuts and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 minute, stirring it often. Then I added the skillet of Soba Noodles on top of everything, stirring till mixed. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really love the KA*ME Udon Stir Fry Noodles, they taste so fresh! One of the best Stir-Frys I ever made, leftovers for Dinner tomorrow! For Dessert/Snack tonight a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 


KAME Soba Stir-Fry Noodles

Soba Stir-Fry Noodles
Soba Stir-Fry Noodles consist of wheat and buckwheat and are an everyday ingredient in Japanese cooking. Wholesome and versatile, they can be eaten hot in a broth, topped with thinly sliced scallions and sesame seeds or served chilled with a variety of sauces, including teriyaki and soy sauce.

Soba is the Japanese name for buckwheat.

INGREDIENTS
WATER, WHEAT FLOUR, BUCKWHEAT FLOUR, WHEAT GLUTEN, SALT, LACTIC ACID. CONTAINS: WHEAT.
http://kame.com/soba-stir-fry-noodles/

Turkey Wild Rice Casserole

November 17, 2017 at 5:36 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along another Delicious Dinner Recipe from Jennie – O, Turkey Wild Rice Casserole. Made using JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Sautéed Mushrooms, Wild Rice and Water Chestnuts. You can find this Classic Casserole Dish along with all the Delicious and Healthy Recipes at the Jennie- O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey Wild Rice Casserole

A classic casserole recipe for fans of comfort food. Sautéed mushrooms, wild rice and water chestnuts baked into a hearty, lean dinner. Only 320 calories per serving!

INGREDIENTS

2 cups sliced mushrooms
¼ cup butter
6 tablespoons flour
2 chicken flavored instant bouillon cubes
1 cup water
1 (12-ounce) can evaporated milk
4 cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1 cup uncooked wild rice
1 (8-ounce) can sliced water chestnuts, drained
½ cup almonds, sliced
DIRECTIONS

1 – Heat oven to 350°F. In skillet, saute mushrooms in butter until tender. Blend in flour, bouillon cubes and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to boil.
2 – Add cubed turkey, wild rice and water chestnuts. Pour mixture into buttered baking dish. Sprinkle top with almonds. Cover. Bake 30 minutes. Uncover. Bake 30 minutes or longer until hot and bubbly.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 320
Protein 26g
Carbohydrates 25g
Fiber 2g
Sugars 9g
Fat 13g
Cholesterol 60mg
Sodium 800mg
Saturated Fa t5g
https://www.jennieo.com/recipes/59-turkey-wild-rice-casserole

Stir-Fry Shrimp with Udon Noodles

March 11, 2016 at 5:48 PM | Posted in shrimp, stir-fry, vegetables | Leave a comment
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Today’s Menu: Stir-Fry Shrimp with Udon Noodles

 

 

stir-fry-shrimp-with-udon-noodles-009 (1)

Started my day with a light Breakfast of a toasted Healthy Life Whole Grain English Muffin topped with I Can’t Believe It’s Not Butter. Also my morning cup of Bigelow Decaf Green Tea. After that I went to Kroger for Mom, just needed a fe items. Back home helped Mom with some laundry and got the leaf blower out to blow out a lot of leaves and small limbs. They are tearing down the woods behind us and it’s giving us a mess to clean up! Anyway for dinner tonight I prepared a Stir – Fry Shrimp with Udon Noodles.

 

 

 

Stir-Fry Shrimp with Udon Noodles 001

I had been wanting some Stir-Fry for a while now and today just felt like the day to have it! To make this dish I’ll need; 1 – 7oz. pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Large Shrimp, Asparagus, Baby Carrots, Sugar Snap Peas, LaChoy Sliced Water Chestnuts, 1 tsp minced Garlic, 1 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).

 

 

 

stir-fry-shrimp-with-udon-noodles-005
To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.

 

 

shrimp-with-udon-noodles-006

 

In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.

 

 

 
Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil (cooking on medium high) along with the Butter, Asparagus, Baby Carrots, Sugar Snap Peas, Water Chestnuts and 1 tsp minced Garlic. Stir-Fry Shrimp with Udon Noodles 005Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert/snack later some Tostitos Multi Grain Scoops and Newman’s Own Black Bean and Corn Salsa.

 

 

 

 

 

KA*ME UDON STIR-FRY NOODLESKame Uden Stir Fry Noodles

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Stir-Fry Shrimp with Udon Noodles

January 13, 2016 at 5:50 PM | Posted in shrimp, stir-fry | Leave a comment
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Today’s Menu: Stir-Fry Shrimp with Udon Noodles

 

Stir-Fry Shrimp with Udon Noodles 009
For Breakfast I made a package of the Pioneer White Peppered Gravy and a couple of slices of toasted Healthy Life Whole Grain Bread, love that Gravy! It’s another bitter cold morning out again, 2 below zero. It was sunny out but it didn’t warm up much at all out there today. So it’s another day of puttering around the house, boring. Anyway for dinner tonight I prepared a Stir – Fry Shrimp with Udon Noodles.

 

 

 

Stir-Fry Shrimp with Udon Noodles 001
To make this dish I’ll need; 1 – 7oz. pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Large Shrimp, Asparagus, Baby Carrots, Sugar Snap Peas, 1 tsp minced Garlic, 1 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).

 

 

 

 

 

Shrimp with Udon Noodles 005

To prepare it, I started by preparing the Baby Carrots. I wanted to boil them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.

 

 

Shrimp with Udon Noodles 006
In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.

 

 

 

 
Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil (cooking on medium Stir-Fry Shrimp with Udon Noodles 005high) along with the Butter, Asparagus, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

KA*ME UDON STIR-FRY NOODLESKame Uden Stir Fry Noodles

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.

 
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice

November 18, 2015 at 6:00 PM | Posted in Honeysuckle White Turkey Products, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice

 

 

After a light breakfast I took Mom up to Kroger so she could pick up a few items and while there they had Coffee Makers on sale so I picked one up for Mom and Dad for Christmas. They’ve needed a new for a long time. I’ve never Sweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 010been a Coffee drinker, Green Tea is about it. I also stopped by McDonald’s so she could pick their Breakfast up. Outside it was in the 50’s and cloudy early, as day went on rain moved in. We have cooler weather moving in for the weekend they say, high in the 30’s Saturday. The hospital called and I going Tuesday morning for my finger surgery. Shouldn’t been in there but about 20 minutes. I’m having the cyst removed and they have to do it at the Hospital due to possible infection. Anyway not much else going on today. For dinner tonight something new, I prepared Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice.

 

 
Wanted something different tonight so it’s Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Sweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 002Chestnuts, and White Rice. I had seen the Sweet and Sour Meatballs on an episode of Pioneer Woman so I thought I would do a version of that for dinner. Wasn’t sure what to have with it so I raided the pantry and came out with the Pineapple, Water Chestnuts, and White Rice. I had the Sugar Snap Peas in a container in the fridge. I used Honeysuckle White Turkey Meatballs, La Choy Sweet Sour Sauce, Kroger fresh Sugar Snap Peas, 1 can of Dole Pineapple Tidbits, 1 can of Sliced water Chestnuts, and Uncle Ben’s White Rice.

 

 

Sweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 003
To prepare the Meatballs; I heated up a medium size skillet on medium heat (sprayed with Pam Cooking Spray). Added the Turkey Meatballs. The meatballs are precooked so all you have to do is reheat them. So I added then to the skillet and topped them with La Choy Sweet Sour Sauce. I let them simmer, turning them several times, for 15 minutes; until they were heated through. Se the skillet aside, putting the lid on the skillet.

 

 

Sweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 005
I then took another medium size skillet, sprayed it with Pam Cooking Spray and added 2 tablespoons of Extra Virgin Olive Oil. Heated this on medium heat also. As the skillet was heating I opened up the Sliced Water Chestnuts, draining the can of all the liquid. I then opened up the can of Dole Pineapple Tidbits, I drained the juice from the can and reserving it in a small bowl. The Sugar Snap Peas come in a sealed plastic container, just cut it open and gave the Peas a quick wash with water.

 

 
So the skillet is heated and I first add the Water Chestnuts, they take the longest to get done. Cooked them for aboutSweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 006 10 minutes, stirring often. I then added Sugar Snap Peas, these don’t take long at all. Stirring the Peas and Chestnuts together. I turned the heat down to low and added the Pineapple Tidbits and the reserved Pineapple Juice. The amount of juice you add is up to your preference. I added about 1/4 of the juice. Continued cooking for another 5 minutes; turned the heat off and put the lid on the skillet. To prepare the Uncle Ben’s White Rice is the easy part. It comes in a microwavable package; just heat for 90 seconds and serve! I love Uncle Ben’s Rice, I don’t care if you boil it or microwave it always turns out perfect.

 

 
So to serve this, in a bowl, I made a bed of the White Rice. Topped it with Water Chestnuts, Sugar Snap Peas, and Sweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 011Pineapple Tidbits. The topped that with the Turkey Meatballs, and chow down! This made one delicious dish! The Turkey Meatballs were incredible. The Meatballs absorbed all that Sweet and Sour Sauce and just made the Meatballs pop with flavor. Then you have a mixture of Water Chestnuts, Sugar Snap Peas, and Pineapple Tidbits. All just had such a fantastic flavor, the Pineapple Juice just tied all 3 ingredients together. With the bed of White Rice it made everything perfect, Rice is good with any dish! I’ll have to add this to the “Keeper Recipes” I had a Diet Peach Snapple to drink. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 

 

Honeysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked Honeysuckle White Fresh Italian Style Turkey Meatballs2and ready to heat and eat.
Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g
http://www.honeysucklewhite.com/ProductDetail.aspx?product_id

Shrimp with Udon Noodles

September 3, 2015 at 4:51 PM | Posted in shrimp, vegetables | 1 Comment
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Today’s Menu: Shrimp with Udon Noodles
 Shrimp with Udon Noodles 019

 Started the day off with a Breakfast Sandwich. I scrambled some Egg Beater’s Egg Whites, fried some Bologna, topped with a slice of Sargento Ultra Thin Sharp Cheddar Cheese. Then on to the morning workout and a shower. Dad had a Doctor’s appointment for a checkup. So while him and Mom were out I vacuumed and dusted the house. Then outside got the leaf blower out and swept around the driveway and deck. The tree in front of the house has already lost most of it’s leaves, and they are everywhere so it’s a daily sweeping outside. Got everything done and kicked back for the late afternoon! For dinner tonight it’s Shrimp with Udon Noodles.

Shrimp with Udon Noodles 004
So to make this dish I needed; 1 – 7oz. pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Jumbo Shrimp, Baby Carrots, Sugar Snap Peas, 1 Can LaChoy Sliced Water Chestnuts, 1 tsp minced Garlic, 2 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).

Shrimp with Udon Noodles 005
To prepare it, I started by preparing the Baby Carrots. I wanted to boil them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.

 

Shrimp with Udon Noodles 006
In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.

Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil (cooking on medium Shrimp with Udon Noodles 009high) along with the Butter, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! What a dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert/snack later Chips and Dip, some Ruffle’s Reduced Fat Potato Chips and Lay’s Ranch Dressing.

 

 

UDON STIR-FRY NOODLESKAME Stir Fry Noodles

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Shrimp and Vegetable Stir-Fry

April 27, 2015 at 5:03 PM | Posted in seafood, shrimp, stir-fry, vegetables | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Shrimp and Vegetable Stir-Fry

 

Shrimp and Vegetable Stir Fry 007
Started off in the 30’s this morning. But a lot of sunshine again and in the 60’s. Hopefully no rain for a while, they started sanding down our wooden deck, doing some light repair to it, and hopefully get it painted. One of three outside projects that have to be done. Mom needed some items from Kroger so I went to the store for her, stopped by the post office and sent some letters out for her, and then I stopped by the bank before coming home. For dinner tonight Shrimp and Vegetable Stir-Fry. Had the Shrimp in the freezer and laid them in the fridge to thaw overnight.

 

 

I had not prepared or had Stir-Fry in a very long time, in fact way too long! So I decided last night that was going Shrimp and Vegetable Stir Fry 003to be dinner tonight! I laid a bag of Kroger Brand Medium Shrimp (1 lb. Bag) in the fridge overnight to thaw. When I was at Kroger earlier I picked up the remaining ingredients I needed. Along with the Shrimp I’ll need; 1 can Reese Sliced Water Chestnuts, 1 can Reese Fancy Sliced Bamboo Shoots, Baby Carrots, Sugar Snap Peas, Asparagus (trimmed and cut diagonally into 2-inch pieces), Thai Kitchen Brown Rice Noodles, Low Sodium Soy Sauce (To Taste), 1 tablespoon peeled and grated fresh Ginger, 1 tablespoon Toasted Sesame Seeds, and a pinch or two of Splenda Brown Sugar.

 

 

In a small bowl, stir together the Soy Sauce and Ginger. Set aside. To start I preboiled the Baby Carrots about 7 Shrimp and Vegetable Stir Fry 004minutes, drained and set aside. Carrots can take a while to soften so I boil them first to help the cooking process. Then I also boiled my Noodles by package instructions, drained and set them aside.
To prepare the dish, in a Wok on med. high I added the 1 Tbsp Extra Virgin Olive Oil. I then added the Asparagus, Bamboo Shoots, Water Chestnuts, Sugar Snap Peas, and Baby Carrots to the Wok, and cook until tender-crisp stirring frequently (about 5 minutes). Stir in the Noodles, Soy Sauce Mixture, Brown Sugar, and Shrimp. Continue cooking for 1-2 minutes until all the ingredients are heated through. Serve and top with the Toasted Sesame Seeds and La Choy Rice Noodles. What a dish! The Shrimp along with the Vegetables and Seasoning is just a perfect meal. Makes me wonder why I always wait so long to prepare this. For dessert later a bowl of SO Delicious Soy Milk Chocolate Obsession, if you’ve never tried the So Non Dairy Products it’s time!

 

Thai Kitchen Brown Rice Noodles

* MSG-freeThai Kitchen Brown Rice Noodles
* Vegan
* Made with all natural ingredients
* Gluten free
* 4 Individually wrapped packages per box

Unique brown rice noodles get their warm color from naturally brown rice. Their mild flavor and tender texture make them versatile for all types of dishes from noodle stir-fries and steaming bowls of rice noodle soups to cold noodle salads. Each package contains four individually wrapped single-serve noodle nests so you can make a meal for one as easily as for the whole family. We use only the highest quality rice and traditional processing methods for our rice noodles every batch is steam-cooked and slowly dried. The result is a noodle that is made with all-natural ingredients, preservative-free. Make your kitchen a Thai Kitchen.

Ingredients:
Brown Rice, Whole Rice, Tapioca Starch, And Water.

Nutrition
Calories 200 Sodium 0 mg
Total Fat 1 g Potassium 0 mg
Saturated 0 g Total Carbs 45 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 4 g
Cholesterol 0 mg

 

http://www.thaikitchen.com/en/Products/Rice-Noodles/Stir-Fry-Brown-Rice

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