Monday, October 31, 2016

Healthy Harvest Turkey Lasagna and Baked French Bread

Dinner Tonight: Healthy Harvest Turkey Lasagna and Baked French Bread

For Breakfast this morning I fried up a couple of Jennie - O Turkey Breakfast Sausage Links, some
Simply Potatoes Shredded Hash Browns, toasted a Healthy Life Wholr Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. Healthy way to start the day! It's a little cooler out today, a high of 65 degrees and partly sunny. Got the cart out and did some yard work today. Trimmed some bushes around the house, trimmed the vines around the driveway, replaced some mulch in the flower beds, and repaired the shed door. Feels good to be outside getting things done. For Dinner tonight a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread.

As usual I’m 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 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. Add the Pasta Sauce, Mushrooms, 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 comes 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. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar, really like these for dessert.

Ronzoni Healthy Harvest Whole Grain Lasagna


1lb 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:Jennie O Extra Lean Ground
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 - Refried Beans

Refried beans (Spanish: frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries.

The name is a direct calque of Spanish frijoles refritos, refritos meaning "well-fried", and not "fried again" as might be assumed from the use of re- in English. The prefix re- could be used as an intensifier in Latin, as evident in e.g. resplendent, a meaning that has been inherited by Spanish alongside the more common meaning indicating repetition.

In this dish, after being boiled and then mashed into a paste, the beans are sometimes then fried or baked, though usually neither, thus making the term "refried" even more misleading.

In northern Mexico and in American Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black or red (kidney) beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked or fried, usually with onion and garlic in a small amount of lard, vegetable oil, bacon drippings or butter and seasoned to taste with salt and spices. Lard is generally used more often in Mexico, and it has a large effect on flavor. Epazote is a common herb used to add a special and unique flavor. It is also a carminative, which means it reduces the gas associated with beans.

In a home meal, refried beans typically serve as the side dish accompanying a larger meal, or rolled in
a tortilla to form a bean burrito.

In the US, refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a dip for corn tortilla chips. Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes. In addition, they are a typical ingredient in layered dips, such as 7 layer dip or in nachos.

"Meatless Monday" Recipe of the Week - Shepherd's Pie

For the "Meatless Monday" Recipe of the Week it's Shepherd's Pie. A classic dish gone Meatless! I found several versions of this online but I'm going with the one on the CooksRecipes website. The Cooks site is just loaded with delicious and healthy recipe ideas. Be sure to check the CooksRecipies site out!

Shepherd's Pie

This delicious classic requires 30 to 40 minutes of hands-on time, plus about an equal amount of baking. So, while it may not qualify as a quick dish to make when you come home from work, it's a comforting weekend meal. It's substantial and filling, though my family rarely leaves leftovers.

Recipe Ingredients:

4 large or 6 medium potatoes
1 tablespoon nonhydrogenated margarine
1/2 cup low-fat milk, rice milk, or soy milk
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
1/2 medium head cauliflower, finely chopped
1 cup frozen peas, thawed
1 cup cooked fresh or frozen corn kernels, thawed
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill (optional)
Seasoned salt and freshly ground pepper to taste
Wheat germ

Cooking Directions:

1 - Preheat the oven to 400°F (205°C).
2 - Peel and dice the potatoes. Place in a saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
3 - Stir the margarine into the potatoes until melted, then add the milk and mash until fluffy.
4 - Set aside until needed.
5 - While the potatoes are cooking, heat the oil in a skillet. Add the onion and carrots and sauté over medium heat until the onion is golden. Add the cauliflower and 1/4 cup water. Cover and cook until the cauliflower is just tender, about 5 minutes.
6 - Add the peas, corn kernels, parsley, and optional dill. Cook until the mixture is well heated through, then stir in 1/2 cup of the mashed potatoes. Season with seasoned salt and ground black pepper.
7 - Lightly oil a shallow 2-quart round or rectangular casserole dish. Sprinkle the bottom with a generous layer of wheat germ, then pour in the vegetable mixture and pat in evenly. Spread the mashed potatoes over the top and pat down lightly.
8 - Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 minutes, then cut into squares or wedges to serve.
Makes 6 servings.


* To make this dish even more substantial, add 8 ounces of well-drained, finely diced tofu (or baked tofu) or 1 cup cooked or canned beans of your choice.
* Other vegetables can be substituted for the ones listed above. Try broccoli instead of cauliflower; zucchini or green beans in place of the corn and/or peas; and a half cup or so of sliced mushrooms is a welcome addition if everyone present likes them.

Kitchen Hint of the Day!

Chill the Chicken....

After flouring chicken, chill for 1 hour. The coating adheres better during frying.

Sunday, October 30, 2016

3 Bean Turkey Chili w/ Johnny Cakes

Dinner Tonight: 3 Bean Turkey Chili w/ Johnny Cakes

For Breakfast on this Sunday Morning I prepared  Skillet Potatoes and Ham for Breakfast. I used 1
package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped everything with a Sunny Side Egg and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar. I am a Potato Freak! Diced, scalloped, baked, or fried it makes no difference I love Potatoes! After Breakfast I did a load of laundry for Mom. Mom went on to Church and I stayed here with Dad. Someone has to be here with him all the time anymore. So anyway with the laundry started I cleaned the house, ran the vacuum and dusted. Then on outside and got the leaf blower out and cleaned the deck and driveway of leaves. Had everything done so it was time to sit back and watch some NFL Football the rest of the afternoon. For Dinner tonight a favorite of mine, 3 Bean Turkey Chili w/ Johnny Cakes.

I'm ready for some Chili! With the Fall weather in full swing its hard to beat a bowl of homemade Chili! You can use Jennie – O Extra Lean Ground Turkey Breast or Wild Idea Ground Buffalo. Either version turns out great! I had none left of the last batch in the freezer so it was time for a new batch!

To make this I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s
Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it and it turns out delicious!

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

I started by opening all 3 cans of Bush Beans into a large bowl and stirred until mixed. I then added the Beans to the Crock Pot. To prepare the Turkey, I start I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the seasonings and Tomato Paste, stirring often. When the Turkey has browned I add from the skillet to the Crock Pot. Throw in a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours.

Then sit back and enjoy the aroma that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and spices is a perfect match. Served it topped with some fresh Shredded Dutch Gouda Cheese and a couple of shakes of Frank’s Red Hot Sauce. Also a side of Johnny Cakes, recipe below. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

To prepare the Johnny Cakes (I love these…) all you’ll need is: Pam w/ Olive Oil Non – Stick Spray,
1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown.

3 Bean Turkey Chili
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Soup Special of the Day! - Hearty Breakfast Soup

This week's Soup Special of the Day is - Hearty Breakfast Soup. It's from the SayersBrook Bison Ranch website (, home of healthy and delicious Meats and Recipes! It's made with Ground Bison, that can be purchased at the SayersBrook site. Enjoy and Eat Healthy!
Hearty Breakfast Soup

Breakfast Soup
by Linda Allenbaugh, Punxsutawny, PA

1 lb. ground Bison (salt and pepper to taste)
2 T. light olive oil
2 (15-oz.) cans mixed vegetables
1 T. chopped parsley
1 (15-oz.) can tomatoes, finely diced
1 tsp. celery seed
2 qts. water
1/2 tsp. garlic powder
6 c. elbow macaroni, cooked
1/2 tsp. onion powder

Brown Bison in olive oil in 6 quart soup pot. Add parsley, celery seed, garlic and onion powder, canned vegetables, tomatoes, salt and pepper, and water. Simmer for 30 minutes. Add cooked macaroni. Serve with grated Parmesan cheese and salad. Great the next day too! Serves 6.

Wild Rice and Cranberry Pilaf

With the upcoming Holidays in the not so distant future I thought I would pass along a perfect side dish for your Holiday Meal from the Jennie - O website, Wild Rice and Cranberry Pilaf. Wild Rice, Barley, and Cranberries provides the great flavor! At the Jennie - O website ( not only can you find delicious and healthy Turkey Recipes but you can also find Recipes for Side Dishes, Salads, and Desserts. Enjoy and Make the SWITCH!

Wild Rice and Cranberry Pilaf

Wild rice and barley pair with cranberries and orange zest in this flavorful side dish.


¾ cup wild rice
3 cups chicken broth
½ cup pearl barley (not quick cooking)
½ cup dried cranberries
2 teaspoons grated orange peel
salt and pepper, if desired

1) Heat oven 350°F. In large saucepan, combine wild rice and broth. Bring to boiling, reduce heat. Cover. Simmer 15 minutes. Stir in barley and dried cranberries.
2) Spoon in 1½-quart casserole. Cover. Bake 1 hour or until rice is tender and liquid is absorbed, stirring once. Fluff with fork. Stir in orange peel and salt and pepper, if desired.

Saturated Fat0g

Kitchen Hint of the Day!

Here's a seet baking tip passed along from Kerri......

To prevent a freshly-baked cake from sticking to the serving platter, dust the platter with confectioners sugar.

Saturday, October 29, 2016

Pan Seared Oven Roasted Skinless Boneless Chicken Breast w/ Maple Bacon Pecan Roasted Butternut Squash and Asparagus

Dinner Tonight: Pan Seared Oven Roasted Skinless Boneless Chicken Breast W/ Maple Bacon Pecan Roasted Butternut Squash and Asparagus

For Breakfast on this Fall morning I prepared 2 Jennie - O Turkey Breakfast Sausage Links,
Scrambled 2 Eggs, toasted a Healthy Life Whole Grain English Muffin, ans a cup of Bigelow Decaf Green Tea. Hearty Breakfast for a Hearty Appetite this morning! It feels more like a Spring Day than Fall, sunny and 79 degrees. After Breakfast I started a couple of loads of laundry for Mom. Then ran the vacuum and dusted. On outside, I got the leaf blower out along with the cart. Cleaned around the and deck, lots of leaves out there. Everything done and sat back the rest of the day and watched some College Football. For Dinner tonight its a Fall Comfort Food Dinner. I prepared Pan Seared Oven Roasted Skinless Boneless Chicken Breast W/ Maple Bacon Pecan Roasted Butternut Squash and Asparagus.

For Dinner I prepared some Pan Seared Oven Roasted Skinless Boneless Chicken Breast .I used Kroger - Simple Truth Skinless and Boneless Chicken Breasts. To make the dish I'll need; 3 Skinless Boneless Chicken Breasts, 1 tablespoon Light Olive Oil, Litehouse Poultry Herb Blend, and McCormick Grinder Sea Salt and Peppercorn Medley.

To prepare them I started by preheating the oven on 400 degrees. Then heated a Cast Iron Skillet on
medium high heat, adding a tablespoon of Light Olive Oil. I then removed the Chicken Breasts from its packaging and patted dry. Next seasoned the Chicken with the Poultry Herb Blend and Grinder Sea Salt and the Peppercorn Medley. By now the Skillet has heated up, add the Chicken to the Skillet. Brown both sides for 3-4 minutes each. Get them to almost the color you want when eating. Transfer the Skillet to the oven, love these Cast Iron Skillets! Bake for 15-20 minutes until internal temperature of the Chicken is at 165 degrees. Remove from the oven when done and let cool for about 3 minutes and serve and enjoy! The Chicken came out perfect and seasoned just right. I really love using the Litehouse Poultry Herb Blend, it gives Chicken a great flavor.

To go with the Chicken; For one side dish I prepared some Maple Bacon Pecan Roasted Butternut Squash. The family  loves this dish, it turned me into a huge fan of Butternut Squash. It does take a little time and effort to make this dish but the reward is truly one of my favorite side dishes! What takes so long is peeling and dicing the Butternut Squash. You either have to have one heavy duty sharp knife or have the produce department where you purchase the Squash dice it up for you, which is what I did at the local Kroger.

To make it I’ll need; 6 pieces of Jennie – O Turkey Bacon, 5 cups peeled and cubed Butternut Squash, 1 cup Pecans, roughly chopped, ¼ cup Maple Grove Farms Sugar Free Maple Syrup, 2-3 tablespoons Bacon Fat (rendered from cooking bacon), ½ teaspoon Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, and ¼ teaspoon Sea Salt. I used Turkey Bacon instead of the regular Bacon, Sugar Free Maple Syrup, and added the dash of Nutmeg. Which varies from the other recipes I found, I always try to cut calories and carbs from all recipes. The combinations of the Squash, Pecans, Honey, and Spices make one delicious dish! The recipe is at the end of the post, this is one you’ll want to try!

For another side dish I prepared Roasted Asparagus. To prepare the Asparagus I needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. I think this meal is what Fall is all about! Excellent Dinner tonight. For Dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.

Maple Bacon Pecan Roasted Butternut Squash
6 pieces of Jennie – O Turkey Bacon
5 cups peeled and cubed Butternut Squash
1 cup Pecans, roughly chopped
1/4 cup Maple Grove Farms Sugar Free Maple Syrup
2-3 tablespoons Bacon Fat (rendered from cooking bacon)
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Sea Salt

1 - Preheat oven to 350 degrees
2 - Place strips of bacon on a foil lined baking sheet
3 - Cook bacon for 20 minutes. Bacon should still be slightly soft (not crispy) when you pull it out of the oven. Remove from baking sheet to cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
4 - Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
5 - Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
6 - Add mixture to a 9×11 glass baking dish.
7 - Increase oven temperature to 400 degrees.
8 - Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
Serve immediately.

Meanwhile back at the SayersBrook Bison Ranch.........Bison Taco Dip

This week from the SayersBrook Bison Ranch its a Bison Taco Dip recipe! A tailgater's delight with this delicious and healthy appetizer. It's made with SayersBrook Ground Bison, which can be purchased here on the SayersBrook website. Besides the Bison products you can also purchase Elk, Wild Boar, Ostrich items along with many other items. Plus make sure you check out the recipe section also! Enjoy and Eat Healthy! Below is the recipe and web link for the Bison Taco Dip and also a link to purchase the Ground Bison.

Bison Taco Dip

1 lb. ground Bison
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 can hot chili beans
1 c. shredded cheese

Brown Bison and mix with taco seasoning according to package directions. Add tomatoes and chili beans and mix. Spread in baking dish and sprinkle cheese over top.

Heat in 375° oven until bubbly. Serve with tortilla chips or Frito chips. Serves 10.

SayersBrook Bison Ranch - Ground Bison Meat

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

Diabetes-Friendly Mac and Cheese Recipes

From the Diabetic Living Online website its Diabetes-Friendly Mac and Cheese Recipes. It's Comfort Food Heaven with these delicious Diabetic Friendly Mac and Cheese recipes! Included are recipes; Four-Cheese Macaroni and Cheese, Ham and Spinach Two-Cheese Pasta, and Lobster Mac and Cheese Casserole. You can find them all at the Diabetic Living Online wewbsite. Enjoy and Eat Healthy!

Diabetes-Friendly Mac and Cheese Recipes

Macaroni and cheese isn't just for kids. These yummy cheesy pasta recipes are perfect for people with diabetes and those without.

Four-Cheese Macaroni and Cheese

One cheese just wasn't enough for this this lower-carb casserole that features mozzarella, Muenster, sharp cheddar, and garlic-and-herb cheeses. Butternut squash is the surprise ingredient, adding nutrients like vitamin A......

Ham and Spinach Two-Cheese Pasta

Are you cooking for two? This fiber-rich pasta dish uses Parmesan and Italian-blend cheeses to hold ham, penne noodles, and spinach together in a perfect portion-controlled meal......

Lobster Mac and Cheese Casserole

Take macaroni and cheese to the next level with this seafood-and-veggie version that boasts big flavor with a gourmet twist.

* Click the link below to see all the Diabetes-Friendly Mac and Cheese Recipes

Kitchen Hint of the Day!

It's all gravy.....

To give gravy a nice color, brown the flour well before adding the liquid. This also helps prevent lumpy gravy.

Friday, October 28, 2016

Bison Chopped Sirloin Steak w/ Baked Steak Fries

Dinner Tonight:Bison Chopped Sirloin Steak w/ Baked Steak Fries

For Breakfast this morning I scrambled a couple of Eggs and toasted 2 slices of Healthy Life Whole Grain Bread. I also had a cup og Bigelow Decaf Green Tea. After Breakfast I went to Kroger for a couple of items and stopped by McDonald's to pick up Breakfast for Mom and Dad. What a beautiful Fall Day out there today! Mostly Sunny and 65 degrees. Got a few things done around the house and got the cart out afterward. Took a couple of spins around the neighborhood and then down by the lake, very relaxing! For Dinner tonight I prepared a Bison Chopped Sirloin Steak w/ Baked Steak Fries.

I had this for the first time a while back and now have it whenever I can, SayersBrook Bison Ranch - Bison Chopped Sirloin Steak! I had ordered a couple of packages of it from the SayersBrook Bison Ranch website along with a few other items for the first time a few months ago. These are nice size patties at 8 oz. each. They come in packs of 2, I prepared 1 for dinner and put the other back in the freezer.

I preheated the oven on 400 degrees. To prepare them I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare these. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Virgin Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steaks. I cooked each side 4 minutes.Then finished it in the oven, at 400 degrees for 5 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These have an excellent taste to them, another very good item from SayersBrook Ranch! I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. .

For a side I baked some Ore Ida Steak Fries, had a side of Hunt's Ketchup for dipping. Then I also reheated a couple of slices of Pillsbury French Bread that I had leftover from last night's Dinner. For dessert later a bowl of Dole Sliced Peaches.

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

Ore Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida® Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.

FAT 3g
SODIUM 290mg

Halloween Poke Cake

I'm passing along the perfect cake for your Halloween Party, Halloween Poke Cake. I found this version on the Kraft website ( Check the Kraft website out for any recipe that you may be looking for! Happy Halloween!

Halloween Poke Cake

What You Need
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/2 cup cold water

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. yellow food coloring
1/4 tsp. red food coloring
3 Tbsp. Halloween sprinkles

Make It
1 - Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2 - Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
3 - Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.

Kitchen Hints
How to Thaw COOL WHIP
* Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
* Prepare using COOL WHIP LITE Whipped Topping.
* If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.

Nutritional Information
Serving Size 16 servings
Calories 220
Total fat 8g
Saturated fat 4g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 22g
Protein 2

Jennie - O Turkey Recipe of the Week - Waldorf Turkey Salad Sandwich

This week's Jennie - O Turkey Recipe of the Week is a Waldorf Turkey Salad Sandwich. Made with sliced JENNIE-O® All Natural Oven Browned Turkey Breast along with toasted walnuts  and red grapes. A healthy and delicious spin on Waldorf Salad! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Enjoy and Make the SWITCH!

Waldorf Turkey Salad Sandwich

Toasted walnuts and red grapes join lean turkey breast for this quick and easy deli-style sandwich recipe. Ready in under 15 minutes!


½ cup diced red grapes
2 celery stalks, diced
¼ cup chopped green onion
2 tablespoons chopped toasted walnuts
⅓ cup coleslaw dressing
8 sourdough bread slices
½ pound thinly sliced JENNIE-O® All Natural Oven Browned Turkey Breast, from the service deli


1) In bowl combine, grapes, celery, green onion, walnuts and dressing.
2) Top half bread slices with grape mixture. Arrange turkey over grape mixture. Top with bread slice.

Saturated Fat1.5g

Our Favorite Tomato Recipes

From the Diabetic Living Online website its - Our Favorite Tomato Recipes. Put those Tomatoes to greatuse with these Diabetic - Friendly Tomato Recipes! Recipes that include; Salmon with Roasted Tomatoes and Shallots, Baked Tomato and Okra, and Smoky Tomato Pizza. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy!

Our Favorite Tomato Recipes

Tomatoes are a healthy, low-carb addition to any meal. With so many different varieties and ways to prepare tomatoes, there's something for everyone.

Salmon with Roasted Tomatoes and Shallots

Have a bounty of grape tomatoes? Put them to delicious use in this scrumptious recipe that makes a company-worthy dish.......

Baked Tomato and Okra

Looking to change up your go-to side dish? Put a spin on mixed veggies with this Southern-inspired recipe that's low in carbs and calories.......

Smoky Tomato Pizza

Plum tomatoes star in these gourmet-style pizzas featuring smoked Gouda cheese. One recipe makes two pizzas......

* Click the link below to get all the - Our Favorite Tomato Recipes

Kitchen Hint of the Day!

Thank you to Kellie for passing this hint along, one I've never heard....

Prevent fruit from turning brown by dissolving two crushed vitamin C tables in a bowl of cool water before adding fruit.

Thursday, October 27, 2016

Cumin Spiced Pork Chop w/ Golden Hominy and Cut Green Beans/Potatoes

Dinner Tonight: Cumin Spiced Pork Chop w/ Golden Hominy and Cut Green Beans/Potatoes

For my Breakfast I toasted a couple of Eggo Waffles and had that morning cup of Bigelow Decaf Green Tea. Shortly after Breakfast I headed out to Walmart. You have to go as early as possible when shopping at Walmart if you are dependent on using the electric shopping carts. Walmart has very few of them and if you go later in the day the batteries are usually dead because no one plugs them up to recharge. Anyway I went there to pick up some blankets and sleeping bags. Our Church runs a Meal and Aid center for the homeless and the Church has requested a need for those items with Winter approaching. It breaks my heart to think that people are in need of these basic items just to survive! After Walmart I stopped at Costco and picked up a few cases of canned goods for the Church and a local Homeless Center (Reach Out Lakota). Showers and only a high of 59 degrees out today, Winter is coming! So for dinner tonight I prepared a Cumin Spiced Pork Chop w/ Golden Hominy and Cut Green Beans/Potatoes.

I grabbed a couple of Pork Chops from the freezer, that I had purchased from Meijer, and let them thaw overnight in the fridge.

Then to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted
Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork.

For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

Then for another side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). I also baked a loaf of Pillsbury French Bread. For dessert later a Weight Watcher's Divine Chocolate Delight Ice Cream Bar.

It's Nuts I tell you......... Gift - BUCKET OF PISTACHIOS

From the website ( its a BUCKET OF PISTACHIOS! Pistachios are just one of a great selection of Nuts that you can purchase at the Nuts website ( You'll find; Almonds, Brazil Nuts, Pine Nuts, Tiger Nuts, and more! And Nuts are just one product that you'll find on their site. A great selection of DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and more. Plus there's Everyday Free Shipping* on orders over $59, see for details. And as always 100% SATISFACTION GUARANTEED. So make sure you check the Nuts site out soon! Now more on this weeks feature - BUCKET OF PISTACHIOS.

Our Bucket of Pistachios is perfect for parties and family gatherings. Two and a half pounds of our roasted and lightly salted pistachios in a rustic-style wooden bucket. Put out a bucket of pistachios during the big game or make it a kitchen counter fixture to please the pistachio lovers in the family.

Pistachios, salt. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Nutrition Facts
Serving size 30g (~1.1 oz.)

Amount per serving
Calories 170
Calories from Fat 110
Total Fat 13g 20%
Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 190mg 8%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 6g
Vitamin A 4%
Vitamin C 2%
Calcium 4%
Iron 6%
Store in a cool dry place for up to 6 months. It is ok to refrigerate.

Order securely online or call us:
800-558-6887 or 908-523-0333

Sweet and Savory Nut Recipes

From the Diabetic Living Online website its Sweet and Savory Nut Recipes. Diabetic Friendly and protein packed nut recipes, recipes like; Chocolate-Orange Pistachio Bars, Cilantro Chicken with Peanuts, and Cashew Truffles. You can find all the recipes at the Diabetic Living Online website. Enjoy and Eat Healthy.

Sweet and Savory Nut Recipes

Nuts are packed with protein and contain plenty of healthy fats. Get your fill with these delicious varieties of sweet and savory nut recipes that are diabetes-friendly.

Chocolate-Orange Pistachio Bars

You get a serving of two bars topped with rich chocolate and chopped pistachios for just 21 grams of carb. Have just one bar to cut the carb and calorie count even more.....

Cilantro Chicken with Peanuts

Forget takeout! Whip up this fast Asian-style chicken dish for a healthy meal at home with only 6 grams of carb when served over shredded cabbage......

Cashew Truffles

Only five ingredients go into this fun, low-carb dessert. Not only is the creamy chocolate in this recipe covered in chopped cashews, you also get a surprise cashew in the middle of the truffle..........

* Click the link below to get all the Sweet and Savory Nut Recipes

Kitchen Hint of the Day!

Lemon juice or vinegar in water where cauliflower is cooked makes it keep its white color.

Wednesday, October 26, 2016

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

Dinner Tonight: Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

For my Breakfast I toasted a couple of slices of Healthy Life Whole Grain Bread, topped with I Can’t Believe It’s Not Butter. Then I fried one Egg Sunnyside Up and fried up 3 slices of Jennie - O Turkey Bacon. Along with my morning cup of Bigelow Decaf Green Tea, Iwas set for Breakfast!. After Breakfast I went to Kroger for Mom, she need some Milk. Then stopped by McDonald's and picked up Breakfast for her and Dad. I finally got a much needed small wooden shelf unit for the spare room/computer/junk room. Makes the room look a lot better! And I got it for free, a neighbor was going to throw it out but instead gave it to me. Later on I'm going to sand it down and varnish it. Finished up some laundry for Mom and done for the day. For Dinner tonight its a Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers.

At the last minute decided to go with a Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers. Nothing says comfort food more than a Skyline 3 Way! As always I used my favorite, the Skyline 3 Way – Chili, Spaghetti. They sell it packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those still watching calories and carbs. It comes with Spaghetti topped with Skyline Chili. To prepare it, it couldn’t be easier!

Just peel back the cover film about an 1″, to vent it. Place the tray in a dish and set the dish in the microwave.Heat on high for 1 1/2 minutes. Let stand one minute. Remove from the microwave and peel off the cover film. Stir it up and top it with the Sargento Cheese and you have the classic Three-Way! The Chili Spaghetti is 270 calories and 20 net carbs. I also had a side of Skyline Oyster Crackers. And if you’re having Oyster Crackers, then Frank’s Red Hot Sauce is a must! Just add a few drops on top of the Crackers, local way to have your Oyster Crackers. Also had a Diet Dr. Pepper to drink. For dessert later a Weight Watcher’s Cookie and Cream Ice Cream Bar.

SKYLINE CHILI & SPAGHETTI Microwavable Package

It’s a great new way to enjoy your Cincinnati favorite, Skyline Chili!
* Microwavable in 90 seconds!
* No refrigeration required. Store it on your shelf or in your desk!
* Totally portable, Just heat and eat