Saturday, October 31, 2015

Baked Chicken Breast Strips w/ Loaded Potato Casserole and Sliced Carrots

Dinner Tonight: Baked Chicken Breast Strips w/  Loaded Potato Casserole and Sliced Carrots

Started off with a Breakfast of 1 toasted slice of Aunt Millie's Whole Grain Bread, topped with an
Egg Beater's Scrambled Egg Whites, and 2 Jennie - O Turkey Breakfast Sausage Links. Also my morning cup of Bigelow decaf Green Tea. So after that did some laundry for Mom. Then outside to clean up a lot of leaves. Everything done for the day and hit the easy chair with remote in hand for some College Football. For dinner tonight its Baked Chicken Breast Strips w/  Loaded Potato Casserole and Sliced Carrots.

I wanted something easy to prepare for dinner tonight, easy but still delicious! Nothing easier and
more delicious than Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. And Chicken is served! As I said it’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.

For one side dish I prepared a box of Idahoan Loaded Potato Homestyle Casserole. I love all the Idahoan Potato Products. A very quick and easy way to prepare some delicious piping hot Potato Dishes. I also heated up a can of Del Monte Sliced Carrots. Had a bottle of Peach Diet Snapple to drink. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g

Idahoan Loaded Baked Homestyle Casserole

There’s no better way to start a savory Loaded Baked® homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich, cheesy, bacony side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Oven Directions

Best for Golden Browning

1 – PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
2 – STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
3 – BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
4 – Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Stove Top Directions

1 – HEAT potatoes and sauce mix, 1 1/2 cups hot water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boil over.
2 – REDUCE HEAT, then COVER and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
3 – Remove from heat and let stand a few minutes before serving.
Nutrition Facts

Amount Per Serving Unprepared Prepared
Calories 100 150
Calories from fat 10 50
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 640mg 27% 30%
Total Carbohydrates 22g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 1g
Protein 2g

Happy Halloween Everyone!

Saturday's Chili - Turkey Chili with Fire Roasted Tomatoes

This week's Saturday's Chili is Turkey Chili with Fire Roasted Tomatoes. It's off the Jennie -O website. It uses JENNIE-O® Lean Ground Turkey along with the fire roasted tomatoes, beans, and spices. You can find this recipe along with a great selection of healthy and delicious recipes on the Jennie - O site.

Turkey Chili with Fire Roasted Tomatoes

1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 large onion, diced
1 green bell pepper, diced
1 (4-ounce) can diced green chilies
2 cloves garlic, finely minced
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon cinnamon
1 (32-ounce) package chicken stock, reserve ¼ cup
2 (14.5-ounce) cans cannellini or great northern beans, drained and rinsed, divided
2 (15-ounce) cans diced fire roasted tomatoes
¼ cup wine
1 cup shredded Cheddar cheese

1 - Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, bell pepper, chilies, garlic, chili powder, cumin and cinnamon; stir. Turn heat to high and continue to cook 5 minutes or until veggies begin to caramelize.

2 - Add chicken stock, one can of beans, tomatoes and wine. Stir to combine. Reduce heat to medium. Cover to simmer. In food processor (or blender) add one can beans, Cheddar cheese and reserved ¼ cup chicken stock. Process mixture until smooth. Add pureed bean mixture to stock pot and stir to incorporate. Remove from heat and let stand 5 minutes to thicken.

* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 470 Fat 20g
Protein 33g Cholesterol 85mg
Carbohydrates 35g Sodium 760mg
Fiber 11g Saturated Fat 4g
Sugars 7g

Diabetic Brownies and Bars

Even with Diabetes you still get a sweet tooth from time to time. Here to help you with that  are Diabetic Brownies and Bars from the Diabetic Living Online website. Check their site out for a great selection of Diabetic Friendly Recipes.

Diabetic Brownies & Bars
With some dessert recipes packing outrageous calories and carbs per serving, a satisfying treat might seem impossible to enjoy. Not so! Get ready to indulge your sweet tooth with the best of our brownies and bars that are lower in calories and carbs, easy to make, and so good to eat, you'll never know you're enjoying a diabetic recipe.

Strawberry Fudge Brownies

Studded with strawberries and drizzled with white chocolate, these start-with-a-mix brownies are rich and tasty, and they are easy to make! Plus, each one has just 165 calories.....

Caramel-Cashew Blondies

Indulge in the buttery goodness of blonde brownies for only 26 grams of carb per serving. We topped the bars with cashews, chocolate, and caramel.....

Brownie-Raspberry Tart

This homemade brownie tart makes a fun and clever dessert pizza. Spread our creamy three-ingredient “sauce” onto the chewy brownie “crust,” and adorn with almonds and raspberries.....

* Click the link below to get all the Diabetic Brownies & Bars

Kitchen Hint of the Day!

When using Tomatoes...

If your tomatoes seem overly acidic, you can add a sprinkle of sugar and salt, both of which will bring out the flavor.

Friday, October 30, 2015

Cajun Rainbow Trout w/ Hash Browns and Green Beans

Dinner Tonight: Cajun Rainbow Trout w/ Hash Browns and Green Beans

Another chilly morning, 41 degrees. Cloudy and in the 50's for the day. Still a cool breeze blowing so I couldn't get the cart out. So stayed in and got some odd and ends jobs done around the house. Also did some updating on the computer. For dinner tonight I prepared a Cajun Rainbow Trout w/ Hash Browns and Green Beans.

While at Meijer yesterday I noticed they had some beautiful Rainbow Trout Fillets, just couldn't pass
it up! I had prepared Cajun Trout one other time and it was delicious, so why not again tonight! To prepare it all I’ll need is; 1 Rainbow Trout Fillet, 1 teaspoons Extra Virgin Olive Oil, 2 Teaspoon Zatarain's Creole Seasoning, and 1 Teaspoon chopped Parsley Flakes. To prepare it I preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on broiler rack and broil 4-6 inches from heat for 4-5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Cajun Seasoning! An easy made Keeper Recipe.

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Fish Dish. I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re
made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 8="" g="" p="">Sugars 0 G
Protein 1 G

Jennie - O Turkey Recipe of the Week - Huevos Rancheros Egg Whites

This week's Jennie - O Turkey Recipe of the Week is Huevos Rancheros Egg Whites. Made using JENNIE-O® Turkey Bacon along with Egg Whites, Mexican Cheese, Chili Powder, and Salsa. Liven up Brunch or Breakfast with this recipe! It can be found on The Jennie - O website along with a great selection of healthy and delicious recipes.

Huevos Rancheros Egg Whites

½ cup egg whites
2 tablespoons reduced-fat shredded Mexican cheese, divided
⅛ teaspoon chili powder
2 slices JENNIE-O® Turkey Bacon, cooked according to package direction; cut into small pieces
1 tablespoon spicy black bean & corn tomato salsa or green taco sauce

1 - Mist microwave-safe container with nonstick cooking spray. Combine eggs, 1 tablespoon cheese and chili powder.

2 - Microwave on HIGH 1 minute. Stir; microwave 30 seconds longer or until eggs are set. Sprinkle with remaining 1 tablespoon cheese and bacon pieces; top with salsa.

Nutritional Information
Calories 200 Fat 11g
Protein 23g Cholesterol 40mg
Carbohydrates 3g Sodium 750mg
Fiber 0g Saturated Fat 4.5g
Sugars 1g

High-Protein, Low-Calorie Lunch Recipes

It's High-Protein, Low-Calorie Lunch Recipes from the EatingWell website. Eat healthier with these Sanwich, Wraps, and Salad recipes. Check the EatingWell website for all healthy and delicious recipes.

High-Protein, Low-Calorie Lunch Recipes

Stay fuller longer with our satisfying sandwiches, wraps and salads for a healthy lunch.
Adding lean protein, such as chicken, turkey, lean beef, low-fat dairy and beans, to your lunch is an easy way to stay satisfied throughout the day. Compared to carbs and fat, protein keeps you feeling fuller longer, helping to carry you straight through the afternoon to dinner. Enjoy one of our high-protein, low-calorie and diabetes-appropriate lunch recipes, including sandwich recipes, wrap recipes, chicken salad recipes and soup recipes, for a satisfying diet-friendly lunch that’s rich in protein.

Egg Salad Sandwiches with Watercress
Watercress, a cruciferous vegetable, adds a zesty note—and welcome phytonutrients—to this enlightened version of an American classic......

Curried Chicken Pitas
Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch....

Salmon Salad Sandwich
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day......

* Click the link below to get all the High-Protein, Low-Calorie Lunch Recipes

Kitchen Hint of the Day!

Trouble peeling those hard boiled eggs?.....

To peel hard boiled eggs easier and quicker, just after steaming or boiling, crack shell and set in cold water immediately. This will allow cold water to permeate between shell and membrane, allowing the shell to be removed quite easily. Save time with this one!

Thursday, October 29, 2015

Sweet Italian Turkey Sausage w/ Baked Crinkle Fries

Dinner Tonight: Sweet Italian Turkey Sausage w/ Baked Crinkle Fries

Started the day off with a toasted Healthy Life Whole Grain English Muffin and 2 Jennie - O Turkey
Breakfast Sausage Links. Went out to get the morning papers and there was a cold wind blowing, we had a wind chill of 38 degrees! What happened to our beautiful Fall days? We had a high of 52 degrees but it felt colder with the wind that blew all day. Went to Walmart for a few things, ended up with 1 of 7 items! At least our local Walmart, is always poorly stocked. Left Walmart and continued on to Meijer, should have went there first!  Back home not much going on today, cleaned and straightened the pantry was about it. For dinner tonight I prepared a Jennie - O  Sweet Italian Turkey Sausage w/ Baked Crinkle Fries.

I used Jennie O Lean Sweet Italian Turkey Sausages. I pan fried it, using Pam Spray and no oil, a total of about 17 minutes. It fried up excellent, as all Jennie – O Products always have that fresh taste to them. The Sausages have 160 calories and 0 carbs per Sausage. I served it on a Aunt Millie's Reduced Calorie Whole Grain Bun and topped with French's Spicy Brown Mustard.

For a side I baked some Ore Ida Crinkle Fries, served with a side of Hunt's Ketchup. Also had a Diet Peach Snapple to drink. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

Jennie O Sweet Italian Turkey Sausage

* Lean Sweet Italian Turkey Sausage
* Lovers of sweet Italian sausage have found a perfect option

Product Features:
* Gluten Free
* 65% less fat than regular pork sausage

Cooking Instructions:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place dinner sausages on grill rack 4 inches from heat source.
* Grill approximately 16 to 18 minutes, turning occasionally.
* Always cook to well done, 165 °F. as measured by a meat thermometer.

* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place dinner sausage in hot skillet.
* Cook covered, turning occasionally, 17 – 19 minutes.
* Always cook to well-done, 165º F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
* Learn how to safely handle turkey

Nutrition Facts
Jennie O – Sweet Italian Turkey Sausage Lean
Servings: 1
Calories 160 Sodium 670 mg
Total Fat 10 g Potassium 0 mg
Saturated 3 g Total Carbs 0 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 17 g
Cholesterol 60 mg

Pepper of the Week - Cayenne Pepper

The cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chili pepper, aleva,
A large red cayenne
bird pepper, or, especially in its powdered form, red pepper, is a cultivar of Capsicum annuum related to bell peppers, jalapeños, paprika, and others. The Capsicum genus is in the nightshade family (Solanaceae). It is a hot chili pepper used to flavor dishes. It is named for the city of Cayenne in French Guiana.

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan, and other Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal, 1653, as "guinea pepper", a misnomer for "guiana pepper".

Most cultivated varieties of cayenne, Capsicum annuum, can be grown in a variety of locations and need around 100 days to mature. Peppers prefer warm, moist, nutrient-rich soil in a warm climate. The plants grow to about 20–39 in in height and should be spaced 3 ft apart. In gardens, the plants may be planted as close as 1 ft apart in a raised bed. This may reduce the yield of an individual plant, but will increase yields per unit area.

Chilis are mostly perennial in subtropical and tropical regions; however, they are usually grown as annuals in temperate climates. They can be overwintered if protected from frost, and require some pruning.

Cayenne pepper, by weight, is relatively high in vitamin A. It also contains vitamin B6, vitamin E,
Thai peppers, a cayenne type pepper
vitamin C, riboflavin, potassium, and manganese. However, given the very small amount of cayenne pepper typically consumed in a serving, it makes a negligible contribution to overall dietary intake of these nutrients.

Cayenne pepper consumption dilates the blood vessels and speeds the metabolism due to the high amounts of capsaicin. With the consumption of cayenne peppers, the amount of heat the human body puts off is influenced. In animal studies, capsaicin has the ability to boost metabolism, which in turn causes weight loss. This increases circulation and blood flow to all major organs, facilitating oxygen and nutrient delivery. Capsaicin may support a healthy energy balance while suppressing appetite. Capsaicin has been shown to increase energy expenditure, so acts as a metabolism booster and is beneficial in long-term weight loss. A correlation has been shown between substrate oxidation and capsaicin. Capsaicin treatment sustained fat oxidation during weight maintenance, but did not affect weight regain after modest weight loss.

Cayenne pepper is also claimed to be an aphrodisiac because it contains capsaicin. It has also been shown to aid in the oxidation of adipose tissue, regulate high blood pressure, promote healthy liver function and tissue production, help regulate the digestive system, and promote healthy mucus production in the membranes that line internal organs.

Capsicum frutescens

Cayenne is a popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative. Cayenne pepper is often spread on sandwiches or similar items to add a spicy flavor.

Bread and Butter Pickles

Came across this recipe on the CooksRecipes website that I wanted to pass along, Bread and Butter Pickles. If you're looking for some Meal ideas you have to check out the Cooks website. No matter the Cuisine or Diet that you are hunting for they'll probaly have it, check them out!

Bread and Butter Pickles

Bread and Butter PicklesThese crisp, sweet pickles are a welcome accompaniment to sandwiches and salads. When you've eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad.

Recipe Ingredients:

2 pounds (4 to 5-inch) cucumbers, cut into 1/4-inch slices
1 medium onion, thinly sliced
3 tablespoons kosher salt
2 1/2 cups white vinegar
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 tablespoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon whole cloves

Cooking Directions:

1 - Place cucumbers and onions in a large non-reactive bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain the vegetables, rinse and drain again. Blot dry using paper towels.

2 - Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.

3 - Bring vinegar, Splenda® Granulated Sweetener, mustard seeds, celery seeds, turmeric, and cloves to a boil over medium-high heat in a large Dutch oven. Add the cucumbers and onions and return to a boil.

4 - Pack hot vegetables immediately into prepared jars using a slotted spoon, filling to within 1/4-inch of tops. Ladle pickling liquid into jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.

5 - Process 15 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated.

* Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe): Calories: 10; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 710mg; Total Carbs: 2g; Dietary Fiber: 0g; Sugars: 1g; Protein: 0g.

Kitchen Hint of the Day!

Health hint about Cayenne Peppers.....

Cayenne peppers, as well as other types of pepper and chillies, contain a component or substance by the name of "Capsaicin". This component is known to have many therapeutic qualities, ranging from lowering cholesterol levels and preventing cardiovascular disease to relieving pain caused by arthritis or rheumatism.

Wednesday, October 28, 2015

Turkey Tacos!

Dinner Tonight: Turkey Tacos!

We ended up with close to 2 inches of rain since last night, finally eased up around noon. Had some local flooding in low areas but nothing too serious. Dad's having therapy here at home twice a week, he doesn't like it but it helping quite a bit. After his therapy it was house cleaning, dusting and vacuum time. After that finished up Mom's laundry for her. For dinner tonight it's Taco Tuesday on a Wednesday! I prepared Turkey Tacos.

It’s Turkey Taco Night! And as always when making Turkey Tacos I always use Jennie -O, I'm using
the Taco Seasoned Ground Turkey, I had it in the freezer and let it thaw overnight in the fridge.  Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey seasoning it with a couple of dashes of Sea Salt and added some chopped Cilantro. Cooked it until it was no longer pink, about 17 minutes, in Extra Virgin Olive Oil. With the Turkey already Taco Seasoned there’s no need for a lot of seasoning or Taco Seasoning. Love using the already seasoned Turkey!

Then for toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced
Green Olives, Old El Paso Taco Sauce, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side for Mom and Dad. For dessert later a Healthy Choice Dark Fudge Swirl Greek Yogurt.

Jennie – O Lean Taco Seasoned Ground Turkey

Conveniently preseasoned lean ground turkey helps your save on prep time and contains 70 percent less fat than regular ground beef.

Product Features:
* 70% less fat than regular ground beef
* Gluten Free
* Preseasoned
* 16-oz (1 lb) package 20-oz (1.25 lbs) package

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 2 g
Calories 170 Dietary Fiber 0 g
Calories From Fat 80 Sugars 2 g
Total Fat 9.0 g Protein 19 g
Saturated Fat 3.0 g Vitamin A 14%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 10%
Sodium 660 mg Calcium 2%

Old El Paso Stand n’Stuff Taco Shell

Taco Shells are deliciously crunchy corn shells! Each shell is made with sunflower oil, so they are low in salt and cholesterol. Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce and get crunching!

Stand’n Stuff® Taco Shells are deliciously crunchy, corn shells with a flat bottom so they stand up! What’s more, each Taco shell is made with sunflower oil, so they are low in salt and cholesterol! Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce for a Mexican fiesta everyone will enjoy!

Nutrition Facts
Serving Size 2 shells (27 g)
Per Serving % Daily Value*
Calories 130
Calories from Fat 54
Total Fat 6.0g 9%
Saturated Fat 2.5g 12%
Cholesterol 0mg 0%
Sodium 115mg 5%
Carbohydrates 16.0g 5%
Dietary Fiber 1.0g 4%
Sugars 0.0g
Protein 2.0g

Wild Idea Buffalo Recipe of the Week - Sloppy Joe’s

From dinner, to parties, to taligating at the game this week's Wild Idea Buffalo Recipe of the Week will work perfect. This week it's Sloppy Joe’s. Made with Wild Idea Ground Buffalo. Throw in some Spices, Brown Sugar, and Ketchup you are set to go! Another Comfort Food Classic from Jill O'Brien of Wild idea Buffalo. You can find this recipe and purchase the Wild Idea Ground Buffalo all on the Wild Idea Buffalo website.

Sloppy Joe’s
By: Jill O'Brien

Wild Idea Buffalo Sloppy Joe’s (serves 12)
A great stick to your rib sandwich, when you need to feed a bunch of hungry guests or teenagers.  To confirm it would satisfy, I made a batch for the plant crew at Wild Idea. It was a hit and fed 12.

2 tsp. olive oil
1 onion, diced fine
2 lbs. Wild Idea Ground Buffalo
2 tsp. each: black pepper, cumin, mustard
1 tsp. each: salt, chili powder
2 Tb. brown sugar
1 Tb. garlic, chopped
¾ cup ketchup
¾ cup water
12 hamburger buns


In heavy skillet over medium high heat, heat oil. Add chopped onion and sauté for 4 minutes. Crumble ground buffalo into pan, stirring together and breaking into smaller pieces. Add spices while meat is browning and stir in. When meat is browned, add ketchup and water, stir to incorporate and let come to full heat. Season to taste with salt and pepper. Serve on hamburger buns or smaller slider size buns for smaller kids. Great for casual dinner, after the game or tailgate parties!

Light Lunches

From the EatingWell website it's all about Light Lunches. Low-Calorie lunches that are 350 calories or less. Eat healthy and fell better! All from the EatingWell website, which has a fantastic selection of Healthy and delicious recipes.

Light Lunches

Delicious healthy lunch ideas for 350 calories or less.
Trying to eat better? Fast-food, vending machines and rushing out the door make healthy lunch one of the biggest challenges for many people. Dig into one of these easy, low-calorie lunches—all have just 350 calories or less and will keep you satisfied all afternoon.

BBQ Chicken Sandwich
Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch.....

Broccoli-Cheese Chowder
This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C....

Chopped Greek Salad with Chicken
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus....

* Click the link below to get all the Light Lunches

Kitchen Hint of the Day!

To avoid ground beef sticking to your hands, dip your hands in cold water before handling the meat to make burgers or meatballs.

Tuesday, October 27, 2015

BBQ Country Style Ribs w/ Mashed Potatoes, Green Beans, and Baked French Bread

Dinner Tonight: BBQ Country Style Ribs w/ Mashed Potatoes, Green Beans, and Baked French Bread

After Breakfast I went to McDonald's to pick up Mom and Dad's Breakfast. As I was leaving
McDonald's I was coming to a red light and started slowing down and my brake line busted. I wasn't going very fast so it was easy to stop, and I was close to home. Called a tow truck when I got home and had it towed to the mechanic I always use. My car has 148,000 miles on it and I'm replacing a few things on now and then but still cheaper than a car payment. Just hope my run of car problems don't continue! Anyway for dinner tonight it's all comfort food! I prepared BBQ Country Style Ribs w/ Mashed Potatoes, Green Beans, and Baked French Bread.

While in Kroger yesterday I noticed they had Country Style Pork Ribs on sale so I picked a package up. It's been quite some time since I've had any. So tonight I'm preparing BBQ Country Style Ribs. A simple and easy recipe to prepare. I'll need: 1 package Country Style Pork Ribs, Minced Garlic, Sea Salt, JB''s Fat Boy HaugWaush BBQ Sauce, and JB's Fat Boy Premium All Purpose Rub.

Then to prepare them I preheated the oven to 250 degrees F. In a shallow baking pan I placed the ribs in a single layer; salted and applied the Rub. Spread the garlic on the ribs. Bake in a preheated oven for 2 hours - the ribs should be tender. Drained the grease and liquid. Poured the BBQ sauce over the ribs. Returned to oven and bake one more hour at 200 to 250 degrees F. And let's eat! Fantastic BBQ flavor and the ribs were so moist and tender! We have a good "Keeper Recipe" for Country Style Ribs! The original recipe and web link is at the end of the post.

For one side I heated up some Bob Evan's Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better.

Then I opened up a Mason Jar of our Canned Green Beans, canned in the Summer of 2013. Love
these Beans, they taste just as fresh as the day we bought them. I also baked a loaf of Pillsbury Rustic French Bread, Mom’s favorite. For dessert later tonight a Healthy Choice Frozen Dark Fudge Swirl Frozen Greek Yogurt.

BBQ Country Style Ribs

10 country style pork ribs
2 teaspoons minced garlic
1 (18 ounce) bottle barbeque sauce

1 - Preheat oven to 250 degrees F (120 degrees C).
2 - In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

The Jennie - O OVEN READY™ Whole Turkey

About 10:45 this morning a FedEx truck pulled up in front of the house. I didn't remember ordering
anything, so I was curious to see what was in the big box the driver was bringing up to the door. As the driver handed me the box I seen the familiar Jennie - O Turkey colors on the box so I knew Jennie - O had sent me something. I could tell what it was right away because the box was heavy! Sure enough Jennie O had sent me a 13.2 lb. OVEN READY™ Whole Turkey! I believe this is the 3rd or 4th year in a row I have received a free Turkey for Thanksgiving!

I receive free Jennie - O Turkey Products and Coupons several times a year. From Whole Turkeys to Ground Turkey, Turkey Hot Dogs, Turkey Burgers, they have sent me all of them. I receive everything because I'm part of their Switch Club. Bloggers who review products and recipes and pass them along on our blogs. So a big thank you to Jennie - O for having me to be a part of this and a huge thank you to all you who subscribe and read my blog!

Jennie - O OVEN READY™ Whole Turkey
Whether it's a holiday or everyday meal, JENNIE-O® OVEN READY™ Whole Turkey is the perfect solution for you. OVEN READY™ goes straight from your freezer to your oven, no thawing needed.
To learn more on cooking an OVEN READY™ Whole Turkey, make sure to watch our simple How-To Video and locate an OVEN READY™ Turkey in the freezer section of your grocery store.

Product Features:
* Gluten Free
* Preseasoned
* Comes sealed in our Fool-Proof® cooking bag
* With Gravy Packet

Cooking Instructions:
* Preheat oven to 375°F.
* Remove frozen turkey from outer package.
* Do not remove turkey from cooking bag.
* Place in a roasting pan with at least 2-inch high sides.
* Note - Do not increase oven temperature, cooking bag may melt at higher temperatures.
* Cut six 1/2-inch slits in top of cooking bag.
* Pull bag up and away from turkey.
* Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
* Roast turkey until a meat thermometer reaches 165°F. in the breast and 180°F. in the thigh.
Note - Meat temperature increases rapidly during last hour of cooking.
* Let turkey rest 15 minutes, cut open top of oven bag.
* Be cautious of hot steam and juices.
* Prepare gravy as directed on pouch.

11-13 lbs 4 hours.

Nutritional Information
Serving Size 112 g Total Carbohydrates 1 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 50 Sugars 0 g
Total Fat 6.0 g Protein 20 g
Saturated Fat 2.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 4%
Sodium 460 mg Calcium 2%
Solution Ingredients: Water, Seasoning (Maltodextrin, Dehydrated Turkey Broth, Onion Powder, Salt, Yeast Extract, Carrot Powder, Dextrose, Natural Flavors, Garic Powder, Annatto (color)), Sodium Phosphate, Salt, Sugar. Rubbed with: Salt, Maltodextrin, Sugar, Dextrose, Onion Powder, Spices, Carrot Powder, Garlic Powder, Paprika (Color), Extractive of Turmeric (Color). Gravy Ingredients: Water, Gravy Seasoning (Detrose, Modified Food Starch, Rice Flour, Maltodextrin, Hydrolyzed Corn Protein, Rendered Chicken Fat, Salt, Onion Powder, Yeast Extract, Dehydrated Turkey Broth, Dehydrated Cooked Turkey, Xanthan Gum, Natural Flavors (Contains Torula Yeast), Spice, Disodium Inosinate, Disodium Guanylate).

Comforting Soup Recipes and Bread Recipes

From the EatingWell website it's, Comforting Soup Recipes and Bread Recipes. If you're a soup lover you are going to love these delicious and healthy soup recipes. The EatingWell website is a great source for all healthy and delicious recipes and tips.

Comforting Soup Recipes and Bread Recipes

Enjoy our satisfying soup and bread recipes for a cozy meal.
A piping-hot bowl of soup is the ultimate comfort food during the colder months. If you’re looking for new ideas for bisques, chowders, stews and more hearty soups, our healthy soup recipes are delicious dinners that are full of vegetables and lean proteins. Try our Quinoa Mushroom Soup for a savory and nutrient-packed supper, our Veggistrone for a veggie-packed minestrone soup or our Loaded Baked Potato Soup for a healthy version of a traditional hearty soup.

Quinoa Mushroom Soup
A bit reminiscent of old-fashioned mushroom-barley soup, this vegetarian quinoa mushroom soup recipe gets a modern update with nutrient-packed quinoa. A mix of fresh mushrooms and dried porcini boosts the savory flavor. Serve with whole-wheat dinner rolls......

Spicy Butternut Squash Soup
This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.....

Parmesan-Herb Focaccia
Puffy, chewy-crisp and fragrant with fresh herbs, this Parmesan focaccia goes well with soups, stews and, of course, Italian-style fare. Be sure to use only fresh herbs and avoid the temptation to stir them into the dough (sprinkle them over it); many herbs, including the ones called for here, inhibit yeast growth when they're combined in the dough. The dough bakes on the lowest rack in a very hot oven to simulate the hearth baking that is traditional for focaccia. Recipe by Nancy Baggett for EatingWell........

* Click the link below to get all the Comforting Soup Recipes and Bread Recipes

Diabetic Dish of the Week - Wild Mushroom Flatbread

This week's Diabetic Dish of the Week is a Wild Mushroom Flatbread. Made with Cremini Mushrooms and Shiitake Mushrooms. There are several versions of this recipe, I went with the one from the Diabetes Self-Management website. If your looking for some Diabetic Friendly recipes check their site out!

Wild Mushroom Flatbread


1 package (13.8 ounces) Pillsbury Refrigerated Pizza Dough
2 teaspoons Extra Virgin Olive Oil
1 package (4 ounces) sliced Cremini Mushrooms
1 package (4 ounces) sliced Shiitake Mushrooms
1 Shallot, thinly sliced
2 cloves Garlic, minced
1/2 teaspoon Sea Salt
3/4 cup (3 ounces) grated Gruyère Cheese
2 teaspoons chopped fresh Thyme

Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.

Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.

Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.

Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.

Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.

Nutrition Facts Per Serving:
Calories: 184, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g

Kitchen Hint of the Day!

Thank you to Anita j. for passing this hint along!

2 for 1......

Soup recipes are easy to make in large batches, and are one of the most freezer-friendly dishes around. So, double up on ingredients, grab a larger pot and make two meals instead of one.

Monday, October 26, 2015

Jumbo Butterfly Shrimp w/ Mac and Cheese

Today’s Menu: Jumbo Butterfly Shrimp w/ Mac and Cheese

No Breakfast this morning. I had to fast for my Family Doctor checkup, sugar and Cholesterol and such. Should get the results later this week. Cool out this morning in the 40's. Rain has went away for at least a day, a lot more coming in for Tuesday and Wednesday. After the doctor I went to Kroger for a few items and home. Worked on the computer most of the day. Running some checkup scans, deleting files, and running some new programs. For dinner tonight I prepared some Jumbo Butterfly Shrimp w/ Mac and Cheese.

While going through the Kroger Seafood Department a while back I had come across some frozen
Kroger Jumbo Butterfly Shrimp, had to buy a bag! Huge bag for some huge Shrimp. So I'm having some again tonight. Easy to prepare I just preheated the oven to 450 degrees. Grabbed a large baking sheet, lined it with foil and sprayed it with Pam Cooking Spray. When the oven was ready I baked the Shrimp for 12 minutes, turning them over after 6 minutes. Let cool for a couple of minutes and serve. Well winner, winner Shrimp Dinner! These were fantastic, really nice size Shrimp and lightly breaded to give a nice crunch but not too much to make it mushy as some breading. Good product to have in the freezer.

Then for a side I microwaved Stouffer’s Classic Mac and Cheese Mac Cup. Frozen individual Mac Cups, just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Nice size, excellent Cheesy Mac. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Kroger Jumbo Butterfly Shrimp

Nutrition Facts
Kroger – Crunchy Jumbo Butterfly Shrimp
Servings: 1

Calories 210 Sodium 400 mg
Total Fat 12 g Potassium 55 mg
Saturated 1 g Total Carbs 19 g
Polyunsaturated 4 g Dietary Fiber 1 g
Monounsaturated 7 g Sugars 1 g
Trans 0 g Protein 7 g
Cholesterol 40 mg

One of America's Favorites - Tater Tots

A plate of Tater Tots.
A tater tot is a side dish made from deep-fried, grated potatoes. They are widely recognized by their
crispness, cylindrical shape, and small size. Tater Tots is a registered trademark of Ore-Ida (a division of the H. J. Heinz Company), which has become genericized.

The product was created in 1953 when Ore-Ida founders F. Nephi Grigg and Golden Grigg were trying to figure out what to do with leftover slivers of cut-up potatoes. They chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture. The product was first offered in stores in 1956.

Originally, the product was very inexpensive. According to advertising lectures at Iowa State University, people did not buy it at first because there was no perceived value. When the price was raised, people began buying it. Today, Americans consume approximately 70 million pounds of tater tots per year.

When the tater tot product was first produced, there was no name for them. The owners of Ore-Ida decided to hold a contest among the employees that would help determine the product name. Clora Lay Orton, then a young house mother, submitted the name "tater tots". The name was a hit and she won the contest.

In the United States, tater tots are common at school-lunch counters and cafeterias. They are also sold
In the Midwest Tater Tot Hotdish is a soup-based casserole 
in the frozen food sections of grocery stores. Some fast-food restaurants also offer them.

The supermarket chain Safeway Inc. sells a generic brand of tater tots known as "Tater Treats". Sonic drive-in also features tater tots on their regular menu; available toppings include cheese and chili. Sonic also sells "Cheesy Tots", coin-shaped tots that contain melted cheese and potatoes. Several restaurants in the Pacific Northwest offer a nacho version of tots ("totchos"), covered in nacho cheese sauce and toppings.

Some Mexican-style fast-food restaurants offer seasoned Tater Tots: Taco Time and Señor Frog's call them "Mexi-Fries", while Taco Bell used to sell them as "Mexi-Nuggets" and "Border Fries". Taco Mayo in the Southwest offers round disc-shaped tater tots called "Potato Locos." Taco John's also has coin shaped tots called "Potato Olés".

In some areas of the Northeast, however, they are often called "juliennes" or "potato puffs". In the Midwest states, Tater Tot Hotdish is a very popular soup-based casserole consisting of tater tots, ground beef, and various vegetables. Tater Tots are extensively referenced in the film Napoleon Dynamite.

In Australia, they are known as "potato gems", "potato royals" or "potato pom-poms" (also used in New Zealand). In the United Kingdom, Ross Frozen Foods once produced "oven crunchies" which are no longer available, but are still produced and sold under the name "potato crunchies" by supermarket chain Morrisons. In Canada, McCain Foods Limited calls its line "Tasti Taters". Cascadian Farm calls its line "Spud Puppies".

Here's a recipe for Tater Tots that my Mom uses.

Homemade Potater Tots

2 russet potatoes
1/4 cup chopped fresh chives (optional)
2 teaspoons salt
1 teaspoon white pepper
vegetable oil for frying

1 -Place the potatoes in a saucepan of water to cover, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, and peel the cooked potatoes while still hot.
2 - Line a baking sheet with parchment paper and set aside.
3 - Shred the potatoes with a box grater, and place the shredded potatoes in a bowl. Lightly mix in the chives, salt, and white pepper. Spoon the potato mixture into a piping bag with a 1/2-inch round tip.
4 - Pipe the potato mixture onto the parchment paper in a long, 1/2-inch wide rope. Place the baking sheet into the refrigerator until the potato mixture has cooled and set, about 1 hour. Cut the potato strip into 1-inch lengths.
5 - Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, deep-fry the potato pieces until crisp and golden brown.

"Meatless Monday" Recipe of the Week - Corn Rice

This week's "Meatless Monday" Recipe of the Week is Corn Rice. It's a 3 Ingredient Recipe; Ears of Corn, Japanese Rice, Salt. It's from the PBS/Recipe website which has a huge selection of all types of recipes, check it out today!

Corn Rice

2 ears of corn
3 cups Japanese rice
2 tsp salt

1 - Rinse the rice until water runs clear.
2 - Drain the rice into a colander and set aside until the color of the rice changes from translucent to white, or about 15 minutes.
3 - Meanwhile, boil the corn in salted water until tender. Allow to cool to room temperature before cutting the kernels off of the cob. Set aside.
4 - Measure the rice again, as it has expanded while in the colander.
5 - If preparing rice using a rice cooker, add the rice to the cooker and add the equivalent amount of water. If the 3 cups of rice expanded to 4 cups, add 4 cups of water to the rice cooker. Add salt and cook the rice as usual. If preparing rice using the stovetop, add the rice to a pot and add the equivalent amount of water. If the 3 cups of rice expanded to 4 cups, add 4 cups of water to the pot. Add salt. Put a heavy lid and bring the pot to boil over medium-high heat. Once the pot starts to boil, let it boil for 2 minutes over medium-high heat. You may see some steam or some liquid seeping out from under the lid. This is normal. After 2 minutes, turn off the heat and allow to steam for 15 minutes. Do not remove the lid until 15 minutes have passed.
6 - After the rice has cooked, add the corn. Stir to combine and serve immediately.

Kitchen Hint of the Day!

A spicy hint.....

Store spices in a cool place, away from any direct source of heat. The heat will destroy their flavor.

Sunday, October 25, 2015

The Kitchen is closed! Subway tonight

Dinner Tonight: Subway 6″ Sub on 9 Grain Bun w/ Turkey and Black Forest Ham

The rains have passed and it's a tad cooler but not a bad day out. Had a light Breakfast and my morning workout. Did a load of laundry and some cleaning outside, it looks as though the neighborhood falling leaves all decided to go in our yard! But the trees are beautiful this time of year. I had baked some Halloween Cookies a few days ago and was going to take them over to my cousin's for all the kids but Mom and Dad broke into that batch so I baked another package. I took those and plastic Pumpkin full of Candy over to my cousins for the kids. Back home, an afternoon of of my easy chair, remote, and NFL Football! I closed the kitchen up today and had Subway tonight, 6″ Sub on 9 Grain Bun w/ Turkey and Black Forest Ham. Yes I'm a slug today!

The kitchen was closed and it was Subway tonight! I had a 6″ Black Forest Ham and Turkey Sub on a
9 grain Wheat Bun w/ Black Olives, Lettuce. The total calories for the sub is 270 calories and 41 net carbs. I added Hellman’s Light Mayo and French’s Yellow mustard to the Sandwich when I got home. I also had a side of Ruffle’s Reduced Fat Potato Chips and a bottle of Diet Peach Snapple. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn. No snacking after 11:00 tonight, have to be at the Family Doctors for my checkup. Checking Sugar, Cholesterol, and such.

Subway - Turkey Breast & Black Forest Ham

A sandwich so deliciously hearty, you won't know you're eating low fat. Enjoy the flavor of tender sliced turkey breast and Black Forest ham with your favorite veggies from juicy tomatoes to sweet red onions served on your favorite freshly baked bread.