Monday, July 16, 2018

Healthy Harvest Turkey Lasagna

Dinner Tonight: Healthy Harvest Turkey Lasagna

For Breakfast this Sunday morning I made a Breakfast Sandwich using; a toasted Healthy Life Whole
Grain English Muffin, lightly fried a al fresco Country Style Chicken Sausage Breakfast Patty, 1/2 a slice of Kraft Deli Deluxe Sharp Cheddar Cheese, and had a cup of Bigelow Decaf Green Tea. 88 degrees, humid, and rain showers out today. Not much going on today. Puttered around the shed and did a couple of things. Then did a few things around the house. For Dinner tonight I prepared Healthy Harvest Turkey Lasagna.

I had no clue what to prepare for Dinner tonight. Mom suggested Lasagna, so Lasagna it is! As usual when I make Lasagna I’ll be using Jennie – O Extra Lean Ground Turkey Breast, which I had in the
freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1/2 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to
taste and drain of excess fat, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

The Lasagna came out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O
Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. For Dessert/Snack a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

Ronzoni Healthy Harvest Whole Grain Lasagna

1 lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g

Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°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 15 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 55 mg Iron 4%
Sodium 70 mg Calcium 0%

One of America's Favorites - Senate Bean Soup

Senate bean soup at the Dirksen Senate Office Building

U.S. Senate Bean Soup or simply Senate bean soup is a soup made with navy beans, ham hocks, and onion. It is served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century. The original version included celery, garlic, parsley, and mashed potatoes as well.

According to the Senate website, "Bean soup is on the menu in the Senate's restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated."

On September 14, 1943, rationing due to World War II left the Senate kitchen without enough navy beans to serve the soup. The Washington Times-Herald reported on its absence the following day. In a speech on the Senate floor in 1988, Bob Dole recounted the response to the crisis: "Somehow, by the next day, more beans were found and bowls of bean soup have been ladled up without interruption ever since."

A 1967 memo from the Architect of the Capitol to the Librarian of the Senate describes the modern recipe, calling for "two pounds of small Michigan Navy Beans".

John Egerton writes in Southern Food that the use of ham hocks suggests an origin in Southern cuisine. Although the legislators credited with institutionalizing the soup did not represent Southern states, most of the cooks at the time were black Southerners who would prepare bean soup in their own style. There was a period when the Senate dining services omitted the ham and instead used a soup base. In 1984, a new manager discovered this practice; he reflects, "we went back to the ham hocks, and there was a real difference."

There are two Senate soup recipes:

The Famous Senate Restaurant Bean Soup Recipe
2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Bean Soup Recipe (for five gallons)
3 pounds dried navy beans
2 pounds of ham and a ham bone
1 quart mashed potatoes
5 onions, chopped
2 stalks of celery, chopped
four cloves garlic, chopped
half a bunch of parsley, chopped
Clean the beans, then cook them dry. Add ham, bone and water and bring to a boil. Add potatoes and mix thoroughly. Add chopped vegetables and bring to a boil. Simmer for one hour before serving.

As of 2010, members of the public can try the soup between 11:30am and 3pm in the Senate dining room. There is a dress code, and entry requires a "request letter" from a senator. The soup is also available to the general public at the Capitol Visitor Center restaurant on a rotating basis, between 7:30am and 4pm, and in the Longworth Cafeteria, between 7:30am and 2:30pm.

The Project Greek Island bunker, a Cold War-era emergency relocation center for Congress, included a cafeteria that would have served Senate bean soup.

Past prices for a bowl include:

1940: $0.15
1996: $1.00
1997: $1.10
2004: $4.50
2008: $5.00
2010: $6.00
2014: $3.60 for a 16-ounce bowl

"Meatless Monday" Recipe of the Week - Orient Eggspress

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!

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.

Kitchen Hint of the Day!

Greek Yogurt.............

Use Greek yogurt as a healthy substitute for mayo, sour cream, heavy cream and more!

Sunday, July 15, 2018

Fried Shrimp w/ Cheddar Potato Bake and Sliced Italian Bread

Dinner Tonight: Fried Shrimp w/ Cheddar Potato Bake and Sliced Italian Bread

For Breakfast on this Sunday Morning I prepared a Scrambled Egg, heated up 2 Johnsonville Turkey
Breakfast Sausage Links, toasted 2 slices of Aunt Millie's Light Whole Grain Bread, and had my morning cup of Bigelow Decaf Green Tea. Outside it's one of our hottest days in a while. 98 degrees and very humid. After Breakfast I went to Kroger for a couple of items and then stopped by McDonald's to pick up Breakfast for Mom, and stopped and filled her car up with gas. Gas is still around 2.89 a gallon around here. Mom went to Church and it house cleaning and laundry for me. Later I cleaned the oven and fridge. For Dinner tonight I prepared Fried Shrimp w/ Cheddar Potato Bake and Sliced Italian Bread

So for the Shrimp I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Light Olive Oil, that I heated on medium heat. I seasoned the Shrimp with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. They came delicious!

For a side I prepared a Stouffer’s Cheddar Potato Bake. Another easy to prepare and delicious dish.
To prepare this one I’m using the microwave. It comes in a microwavable tray. I just slit the film cover on the tray and microwaved it for 6 minutes, Done! I love this side by Stouffer’s! Delicious Potato Dish, really like the bread crumb topping.

I was at Walmart yesterday afternoon and I bought a loaf of Sliced Italian Bread, couldn't resist buying a loaf it looked so fresh! Topped it with I Can't Believe It's Not Butter. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Diet Trop A Rocka Snapple.

Stouffer’s Cheddar Potato Bake
* A side dish with diced potatoes in a cheddar cheese sauce with baconstouffers-cheddar-potato-bake
* Serves 2
* Russet potatoes

We use simple, quality ingredients that are delicious on their own. Then we combine them into the perfect recipe to make an irresistible dish.NESTLE Good Food, Good Life Made with Russet potatoes Cheddar cheese sauce Topped with bread crumbs

Ingredients: Potatoes, Skim Milk, Water, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes, Annatto Color), Soybean Oil, Bread Crumbs (Wheat Flour, Sugar, Yeast, Soybean Oil, Salt), Bacon (Cured with Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), 2% or Less of Modified Cornstarch, Canola Oil, Bleached Wheat Flour, Onions, Sea Salt, Mono- & Diglycerides, Spice, Seasoning (Celery Salt, Spices and Coloring).

Nutrition Facts
Serving Size 2
Servings Per Container: 2
Amount Per Serving
Calories 270 Calories from Fat 150
% Daily Value *
Total Fat 17 26.00 %
Saturated Fat 5 25.00 %
Cholesterol 20mg 7.00 %
Sodium 500mg 21.00 %
Total Carbohydrate 21g 7.00 %
Dietary Fiber 2g
Sugars 2g
Protein 9g

Soup Special of the Day - Fiesta Pork Soup

This week's Soup Special of the Day is a Fiesta Pork Soup. Ground Pork, Spices, Fiesta Nacho Cheese Soup and Tortilla Chips are all used to help make this week's Dish! The recipe comes from the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Eat Healthy in 2018!

Fiesta Pork Soup
Younger cooks can help fix this with some supervision. Or have teen cooks fix this for a quick and tasty family dinner.

Recipe Ingredients:
1 pound lean ground pork
1 (14.5-ounce) can chicken broth
1 (8-ounce) jar picante sauce
1/8 teaspoon ground cumin
1/8 teaspoon ground pepper
1 (11-ounce) can condensed fiesta nacho cheese soup
1 cup small round tortilla chips
1/4 cup sour cream

Cooking Directions:
In medium saucepan, cook and stir pork until browned. Drain.
Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Stir in cheese soup; simmer until heated through. Do not boil.
Pour into serving bowls; garnish with tortillas chips and sour cream.
Makes 5 servings.

Healthy Shellfish Recipes

From the EatingWell website and Magazine its Healthy Shellfish Recipes. Delicious and Healthy Shellfish Recipes like; Black Bean Clams with Two Noodles, Shrimp Tacos with Avocado Crema, and Grilled Lobsters with Herb-Garlic-Lemon Butter. Find these recipes and much more all at the EatingWell website. While there you can also subscribe to one my favorite magazines, the EatingWell Magazine. Enjoy and eat Healthy in 2018!

Healthy Shellfish Recipes
Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from the food and nutrition experts at EatingWell.

Black Bean Clams with Two Noodles
Zucchini noodles and shelf-stable stir-fry noodles combine for a hearty portion in this healthy stir-fry recipe. Chinese fermented black beans (they're actually soybeans) lend a salty and savory backbone to this quick veggie-filled entree. They're pungent, so a little goes a long way. Find them at Asian grocery stores, well-stocked supermarkets and online..........

Shrimp Tacos with Avocado Crema
Avocado cuts some of the sour cream in our quick crema loaded with cilantro, for a healthier taco sauce that takes these shrimp tacos to the next level. Shrimp cook up super-fast, making them the ultimate taco filling for a fast weeknight dinner that's also impressive and delicious enough for a weekend dinner party......

Grilled Lobsters with Herb-Garlic-Lemon Butter
If you've never grilled lobster, you're in for a treat. The smokiness of a charcoal, wood or even a gas grill adds great flavor. If you are squeamish about the idea of cutting a live lobster, ask your fishmonger to do it for you, but be sure to cook the lobsters within about an hour after they have been cut........

* Click the link below to get all the Healthy Shellfish Recipes