Wednesday, November 30, 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, fried 2 Eckrich Smoked Turkey Sausage
Links, and toasted 2 slices of Healthy Life Whole Grain Bread. I also had a cup og Bigelow Decaf
Green Tea. After Breakfast we had to drop Mom's car off for an oil change. While we waited on that we went over to Jungle Jim's International Groceries. Love shopping there, they have everything including the best Deli, Produce Dept., and Seafood Dept. I've ever seen! You could spend all day there and still not see everything, but we only had about an hour. Took Mom back over to pick her car up and back home after stopping for gas. It's another fairly warm day for the end of November, 57 degrees but cloudy. Got the leaf blower out and cleaned up some leaves around the deck and driveway. For Dinner tonight its a Bison Chopped Sirloin Steak w/ Baked Steak Fries.

The more I have this the more I like it, 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 Sauteed Mushrooms and A-1 Sauce Thick/Hardy.

For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping. Also baked a loaf of Pillsbury French Bread. 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

Wild Idea Buffalo Recipe of the Week – Salami, Onion, and Jalapeno Sandwich

This week’s Wild Idea Buffalo Recipe of the Week is Salami, Onion, & Jalapeno Sandwich. This one uses Wild Idea Buffalo Salami. This recipe and product,  Wild Idea Buffalo Salami,  can all be found on the Wild Idea Buffalo Website.

Salami, Onion, and Jalapeno Sandwich
By: Jill O’Brien
This sandwich received national attention on NPR, during Dan O’Brien’s book review for Stolen Horses. In the book the sandwich is constructed with great attention to detail and is a laugh out loud scene. The sandwich is as delicious as the novel! Serve with milk, to balance the jalapeño heat, or use pickled jalapeños to avoid the heat.

Ingredients: (per sandwich)
2 – slices sourdough bread, cut on the bias
4 to 6 – slices Wild Idea Buffalo Salami, cut on the bias
1 or 2 slices – Vidalia onion, cut on the bias
1 – fresh jalapeño, sliced very thin
Dijon Mustard

1) Prepare all ingredients as suggested above.
2) Generously spread the Dijon mustard on both slices of sourdough.
3) Nestle the salami slices into the mustard, as many as you like, on top of one of the mustard covered bread slices.
4) Top with one or two slices of the Vidalia onion, and desired amount of thinly sliced jalapeno.
5) Cover with the other mustard covered bread slice and cut in half.

Excellent, sublime, divine, and bueno!

Wild Idea Buffalo Salami

12 oz. Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat,
without Buffalo Salamicompromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 12 oz. chub.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Cracked Black Pepper, Mustard Seed, Sugar, White Pepper], & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, Water. Encased in A REMOVABLE artificial casing.


When the weather starts to get cold, what tastes better or more satisfying than a bowl of homemade Chili! This is one I always like to share with everyone from the Wild Idea Buffalo website, PRAIRIE HARVEST GREEN CHILI STEW. You can find the recipe and purchase the Wild Idea Buffalo Stew Meat all at the Wild Idea Buffalo website!


The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

2 - pounds Stew Meat
1 - pound pheasant, grouse or chicken breast, cut into cubes
2 - tablespoons butter
2 - tablespoons olive oil
1 - onion, diced
2 - tablespoons garlic, chopped
2 - tablespoons cumin
2 - tablespoons chili powder
2 - tablespoons coriander
1 - teaspoon cayenne
2 - teaspoons salt
1 - tablespoon black pepper
3 - pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 - 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 - quarts organic chicken or vegetable stock
¼ - cup arrow root
 or corn starch
½ - cup water
2 - 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 - cup cilantro chopped
garnish options – sour cream and additional cilantro

1)   Rinse stew meat in colander and pat dry with a paper towel.
2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)  Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.

Wild Idea - 1 LB. STEW MEAT

Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison.
Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.

Kitchen Hint of the Day!

Here's one that my Mom has always uses......

To prevent salt from clogging in the shaker, keep 5 to 10 grains of rice inside the shaker.

Tuesday, November 29, 2016

Seasoned Haddock w/ Mac and Cheese

Dinner Tonight: Seasoned Haddock w/ Mac and Cheese

I love Hash Browns and Sausage in the mornings for Breakfast. So that's what I'm having this
morning. I used Eckrich Smoked Turkey Links. They are very easy to prepare, just heat in a skillet for 6 minutes and done. For the Hash Browns I used Simply Potatoes Shredded Hash Browns. I also had a toasted slice of Healthy Life Whole Grain Bread. I do enjoy a good Breakfast to start the day!

Cloudy out all day but we had a high in the low 60's. After Breakfast I went to the local Kroger up the road. Just needed a few items and then stopped by the bank before coming back home. After Lunch went and seen my friend at the assisted living center. He's still hanging on but really struggling to breathe now. I took his wife and son out to lunch, they needed the break. It's really tough on the family. Back home, just wanted to relax for a while. For Dinner tonight I'm having a Seasoned Haddock w/ Mac and Cheese.

I had purchased the Haddock from our local Kroger and had 2 bags of it left in the freezer. So I
grabbed a bag and let it thaw in the fridge overnight. I had already rinsed the fillet and cut it into smaller pieces. So to prepare them I seasoned them with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is. These make a great Fish Sandwich also!

For the Mac and Cheese I used the Kraft Macaroni and Cheese – Triple Cheese. It comes in a
microwavable plastic container. To prepare it just remove the lid, add water and stir, microwave for 3 1/2 minutes, and stir in the packet of cheese sauce. And you have your Mac and Cheese! Another nice item to have in the pantry. Easy to prepare, nothing like good old-fashioned Kraft Mac and Cheese! Container makes 1 serving. Love these Kraft Mac and Cheese! Fish and Mac and Cheese are just a natural pairing. For dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.

Zatarain’s Lemon Pepper Fish-Fri

Big easy lemon squeezy. That’s the secret to an authentic Southern-style fish fry: a crispy combination of corn flour, spices and lemon juice. Just add your favorite fresh fish like trout, redfish, catfish or flounder.

Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40

Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g

Kraft Easy Mac Triple Cheese Macaroni & Cheese

Enjoy a delicious meal in minutes with Kraft Easy Mac Triple Cheese Macaroni & Cheese Dinners. Simply add water and microwave for a mouth-watering bowl of cheesy macaroni. Take them to work for a simple and easy lunch, or whip them up for a quick meal at home. Kraft cheese macaroni is loved by people of all ages. Each package contains four cups of ready-to-prepare individual servings.
* Kraft Easy Mac Triple Cheese Macaroni & Cheese Dinners:
* Microwavable and ready in 3-1/2 minutes
* Enriched macaroni product
* Cheese sauce mix

Nutrition Facts
Serving Size 1 cup (2.05oz)

Amount Per Serving
Calories from Fat 40 Calories 220

% Daily Values*
Total Fat 4.5g 7%
Saturated Fat 2.5g 12%
Trans Fat 0g
Cholesterol 5 mg 2%
Sodium 460 mg 19%
Total Carbohydrate 39 g 13%
Dietary Fiber 1g 4%
Sugars 5g
Protein 7g

Warmed Spiced Apple Cider

When I seen this recipe at the Jennie - O website I thought Christmas! Its a Warmed Spiced Apple Cider, what a way to greet your Christmas visitors! At the Jennie - O site they have more than just those delicious Turkey Recipes. You can find complete Dinner Recipes, Desserts, Salads, Side Dishes, Appetizers, and Entrees. So check out the Jennie - O site when you're looking for a recipe. Enjoy and Make the Switch!

Warmed Spiced Apple Cider


8 cups apple cider
1 vanilla bean, split
1 orange, peeled
ground cinnamon, if desired
½ cup whipping cream, whipped

1) In saucepan, heat cider, vanilla bean and orange peel to boiling. Remove from heat; let steep 30 minutes.
2) Remove vanilla bean and orange peel. Return cider to simmering.
3) Pour cider into mugs. Sprinkle cider generously with cinnamon. Top with whipped cream and another sprinkle of cinnamon.

Saturated Fat3g

Diabetic Dish of the Week - Black Bean and Rice Salad

This week's Diabetic Dish of the Week is a Black Bean and Rice Salad.

Black Bean and Rice Salad

2 tomatoes, chopped
1 large red bell pepper, chopped
1 jalapeno peppers, minced
3/4 cup lemon juice
1 1/4 teaspoons dried cilantro
1/2 teaspoon dried basil
1/8 teaspoon red pepper flakes, optional
1 (15 ounce) can whole kernel corn; drain and reserve liquid
1 (15 ounce) can low sodium black beans; drain and reserve liquid
1 tablespoon light olive oil
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 1/2 cups instant brown rice
sea salt and pepper to taste

1 - In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
2 - In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
3 - Combine the rice and vegetable mixture. Sea salt and pepper to taste and serve.

Kitchen Hint of the Day!

Carrots are sweet......

Carrots are a natural sweetener. To sweeten a soup, stew, or sauce without adding sugar, stir in a small amount of pureed carrots. Use one of the sweeter carrot varieties.

Monday, November 28, 2016

Chicken and Wild Mushroom Ravioli

Dinner Tonight: Chicken and Wild Mushroom Ravioli

For Breakfast this morning I prepared a Poached Egg and served it on a toasted Healthy Life Whole Grain English Muffin. Also had the morning cup of Bigelow Decaf Green Tea. Rain came in overnight and is here for the rest of the day, its in the 50's. Did some more cleaning today, cleaned the oven and stove. Then i had picked up some more furniture coasters the other day and put some underneath a table and the love seat. These coasters are so nice. All the furniture can be moved with ease when you need to clean. For Dinner tonight I prepared a new item, Three Bridges Wild Mushroom Ravioli. Tonight its Chicken and Wild Mushroom Ravioli.

For the Chicken I used Perdue Perfect Portions Skinless and Boneless Chicken Breasts. I had them in
the freezer so I let them thaw overnight in the fridge. I love the Perdue Perfect Portions Chicken Breasts. Always taste fresh and nice size. To prepare; removed them from the package and seasoned them with Sea Salt and Litehouse Freeze Dried Poultry Herb Blend. Then I sprinkled them with a light dusting of Flour. Cooked them in a medium size skillet that was sprayed with Pam Cooking Spray and a tablespoon of Extra Virgin Olive Oil. Fried them on medium high heat for about 11 minutes, flipping it over 3 times. Removed from the heat and set aside.As the Chicken was cooking I sliced up some Mushrooms and Sauteed them in the skillet also. Removed from the heat and set aside. After they had cooled I sliced the Chicken Breasts up.

As the Chicken was finishing I prepared the Three Bridges Wild Mushroom Ravioli. First time preparing this and its very easy to prepare. Bring a large pot of water to a gentle boil. Add ravioli and cook for 5 minutes. Remove the pot from heat and strain the Ravioli.

Then tossed with 1 tablespoon of Light Olive Oil and a small jar of Ragu Homemade Style Sauce. To
serve I made a bed of the Ravioli in a bowl and topped it with the sliced Chicken Breast, Sauteed Sliced Mushrooms, and a bit more of the remaining Sauce and a sprinkle of Kraft Reduced Fat Grated Parmesan Cheese. The Ravioli is very tender and a excellent Mushroom taste! The Chicken and sauce worked perfect with it. Another very good item I came across at Meijer. I've noticed more and more new items at Meijer lately, and that's a good thing! For dessert later a bowl of Dole Sliced Peaches.


Three Bridges Wild Mushroom Ravioli

THREE BRIDGES celebrates an era when food was made honest. When simple recipes made with
familiar ingredients nourished our families and delighted our souls. When better ingredients meant never cooking with antibiotics, hormones, artificial flavors, or preservatives.
Find us in the refrigerated dairy or deli sections of your favorite grocery store.

VEGETARIAN - Wild Mushroom Ravioli
All of our vegetarian choices feature nutrient-dense ingredients and rBST-free cheeses. Eat clean and feel great—our filled pastas are made with superfood kale, high-fiber portobello mushroom, iron-rich spinach, and vitamin A-packed butternut squash.

One of America's Favorites - Enchilada

Enchiladas with mole sauce

An enchilada (/ˌɛntʃᵻˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables or combinations.

The Real Academia Española defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. Enchilada is the past participle of Spanish enchilar, "to add chili pepper to", literally to "season (or decorate) with chili".

The idiomatic English phrase "the whole enchilada" means "the whole thing".

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back
at least to Mayan times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845. An early mention, in English, is a 1914 recipe found in California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.

In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e.g. enchilada tapatia would be a recipe from Jalisco.

Varieties include:
Enchiladas with red and green 

* Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base.
* Enchiladas con mole, instead of chili sauce, are served with mole, and are also known as enmoladas.
* Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry.
* Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.
* Enchiladas potosinas originate from San Luis Potosi, Mexico and are made with cheese-filled, chili-spiced masa.
* Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.
* Enchiladas suizas (Swiss-style) are topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.
* Enfrijoladas are topped with refried beans rather than chili sauce; their name comes from frijol, meaning "bean".
* Entomatadas are made with tomato sauce instead of chile sauce.
* Enchiladas montadas, stacked enchiladas, are a New Mexico variation in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling, but meat is not traditional. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.

Fillings include meat (e.g. beef, poultry, pork, seafood) or cheese, potatoes, vegetables, and any combination of these. Enchiladas are commonly topped or garnished with cheese, sour cream, lettuce, olives, chopped onions, chili peppers, salsa, or fresh cilantro.

"Meatless Monday" Recipe of the Week - Tofu and Potato Kebabs

This week's "Meatless Monday" Recipe of the Week is - Tofu and Potato Kebabs. This one is from the CooksRecipes website. Cooks has recipes for all tastes and cuisines, be sure to check it out if you're looking for recipes for the upcoming Christmas Season!

Tofu and Potato Kebabs

Choose between a sweet and savory grilling sauce or teriyaki marinade to flavor these tofu and potato kebabs.

Recipe Ingredients:

4 medium red-skinned potatoes
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade
2 medium sweet red bell peppers, cut into 1-inch squares

Cooking Directions:

1 - Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.
2 - Cut tofu into 3/4 to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4 to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.
3 - Alternate tofu and potato chunks with red pepper pieces on skewers.
4 - Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.

Makes 8 servings.

Kitchen Hint of the Day!

Plastic containers are perfect for keeping leftovers and sauces, but tomato sauce will often stain clear plastic. To keep this from happening, simply spray the container with nonstick cooking spray before pouring in tomato based sauces. To remove a plastic stain, cover the area with mustard and leave overnight.

Sunday, November 27, 2016

Chili and Cheese Nachos

Dinner Tonight: Chili and Cheese Nachos

For Breakfast this morning I prepared Turkey Sausage and Hash Browns. I was out of the Jennie - O
Turkey sausage Links, I haven't found any at Meijer lately, and Meijer is the only store I can find Jennie - O products. So I had a package of Eckrich Smoked Turkey Links in the freezer, so I put the package in the freezer to thaw overnight. They are very easy to prepare, just heat in a skillet for 6 minutes and done. For the Hash Browns I used Simply Potatoes Shredded Hash Browns. Not a bad day out today, partly sunny and in the 50's. After Breakfast I got the leaf blower out and cleaned our deck and driveway, lot of leaves. After that I cleaned the house, vacuum and dusted. Everything done and this afternoon its NFL Football, love Football! For Dinner tonight a real Comfort Food, Chili and Cheese Nachos.

I love have my Chili and Cheese Nachos! Ingredients; I used Tostitos Multi Grain Scoops for my
Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape better than most chips. For my toppings I used 1 can of Mario Sliced Black Olives, sliced up some sliced Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes (or more) of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella. Put all that together and it’s nothing but good Nachos!

To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer
everything in. I first opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then added the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or until the Cheese had started to melt and everything heated. I love Nachos, nothing better than a big plate of Chili Cheese Nachos! Also had a Diet Dr. Pepper to drink. For dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.

Hormel: Turkey w/Beans 98% Fat Free Chili

* Since 1891
* NO preservatives
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.

Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45 mg 15%
Sodium 1250 mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g

Tostitos Multigrain Scoops! Tortilla Chips

Serve up a sensible snacking option with multi-grain tortilla chips at your next gathering using Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. Whether its family Mexican food night or a game night with friends, there are plenty of Tostitos Multigrain Scoops! to go around with this 10-ounce bag. Make a platter or two of individual appetizers to share with guests or for a family weekend snack.
The authentic flavor of Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. makes them versatile for pairing with a variety of Tostitos dips. These multigrain tortilla chips and a bowl of salsa are a perfect pair for an evening snack while watching a movie. Spruce up chips and salsa with a dollop of sour cream and some freshly chopped cilantro for a different take on the classic snack. The crunchy texture of the chips makes them a great substitute for crackers with a bowl of chili or soup.
Tostitos Multigrain Scoops! Tortilla Chips, 10 oz.:
* 10 oz. bag
* Multigrain chips
* Perfect for quick, easy appetizers
* Sturdy for scooping through layered dips
* Great for parties

Ingredients: Whole White Corn, Vegetable Oil (Contains One Or More of The Following: Corn, Sunflower, Or Soybean Oil), And Salt.

Nutrition Facts
Serving Size 1 Oz
Servings Per Container 10
Amount Per Serving
Calories 60
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 1 G 4
Trans Fat 0 G
Monounsaturated Fat 2 G
Cholesterol 0 Mg 0
Sodium 110 Mg 5
Total Carbohydrate 17 G 6
Dietary Fiber 2 G 7
Sugars <1 g="" p="">Protein 2 G

Party Turkey Pumpernickel

Still have leftover Turkey in the fridge? Well here's a fantastic recipe from Jennie - O to put those leftovers to use, Party Turkey Pumpernickel. Made with leftover JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Mayo, Dijon Mustard,  Celery, Green Onion, Parsley and Pecans. All on top of a Pumpernickel Bread topped with Cranberry Sauce. Sometimes leftovers are even better! You can find this recipe along with all the other delicious recipes on the Jennie - O website. Make the Switch!

Party Turkey Pumpernickel

Crunchy, savory, creamy and sweet all in one bite. Great for using up holiday leftovers, this appetizer recipe will is low in fat and ready in under 15 minutes!


½ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon freshly ground pepper
2 cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
⅓ cup diced celery
⅓ cup finely diced green onion
½ cup chopped fresh parsley

¼ cup chopped pecans
20 slices party pumpernickel bread
½ cup cranberry sauce


1) Heat oven to 375°F. In medium bowl, combine mayonnaise, mustard and black pepper. Add turkey, celery, green onion, parsley and pecans. Place 20 slices party pumpernickel bread slices on baking sheet.
2) Bake 6 to 8 minutes or until crisp. Place heaping tablespoon of turkey mixture on each pumpernickel slice. Top with cranberry sauce.

Saturated Fat0g

Soup Special of the Day!....Broccoli Cheese Soup

For this week's Soup Special of the Day - Broccoli Cheese Soup.

Broccoli Cheese Soup
1/2 cup butter, Blue Bonnet Light
1 onion, chopped
1 cup sliced mushrooms (optional)
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans low sodium chicken broth
1 (1 pound) loaf processed 2% cheese food, cubed
2 cups 2% milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

1 - In a stockpot, melt butter over medium heat. Cook onion, and mushrooms if using,  in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2 - Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3 - In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Kitchen Hint of the Day!

Leftover vegetables, not a problem.....

Use leftover vegetables to make into patties. Mash vegetables together, add parsley, butter and your favorite seasonings, then fry. These will go great with your chicken or pork dishes,  or even as a snack!

Saturday, November 26, 2016

Smoked Turkey Sausage Dogs w/ Baked Shoestring Fries

Dinner Tonight: Smoked Turkey Sausage Dogs w/ Baked Shoestring Fries

To start the morning I made a packet of Pioneer White Peppered Gravy, toasted 2 slices of Healthy
Life Whole Grain Bread, fried 2 Jennie – O Turkey Sausage Links, and that morning cup of Bigelow Decaf Green Tea. We finally seen a bit of sunshine today! Yesterday was a full day cool and gloomy weather. In the mid 40's today and a few peeks of the sun. After I had Breakfast I went to McDonald's to pick up Breakfast for Mom and Dad. Back home did a couple of loads of laundry for Mom. Caught up on everything else so it was an afternoon of College Football. For Dinner tonight its a Smoked Turkey Sausage Dogs w/ Baked Shoestring Fries.

I used the Butterball Hardwood Smoked Turkey Sausage. I cut one of the Sausage Links into Bun
length pieces. I absolutely love the Butterball Hardwood Smoked Turkey Sausage. It’s got such a fantastic flavor and always cooks up just right. To prepare them I used a large skillet, added about a 1/2 tablespoon of Extra Virgin Olive Oil and preheated it on medium heat. Put the Sausage in the skillet when it was heated up and covered with a lid. I turned the Sausage every few minutes to get an even char on them, cooked about 11 minutes total. As always they came out just bursting with flavor and flat-out delicious! I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hot Dog Bun and topped with French’s Spicy Brown Mustard.

To go with the Sausage Dog I baked up some Alexia Organic Yukon Select Fries. Seasoned them with Morton's Lite salt and Ground Black Pepper. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right. Plus they are only 120 calories and 15 net carbs. Served with a side of my favorite Ketchup, Hunt’s Ketchup. I had a Snapple Diet Dr. Pepper to drink. For Dessert later a bowl of Dole Sliced Peaches.

Butterball Hardwood Smoked Turkey Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.

Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g

Thanksgiving Turkey Pie

Still have leftover Turkey and dressing in the fridge? Put them to use with this recipe off the Jennie - O website, Thanksgiving Turkey Pie. you can find this recipe along with all the other delicious recipes at the Jennie - O website. Enjoy and Make the Switch!

Thanksgiving Turkey Pie

Take Thanksgiving leftovers from blah to brilliant in less than 15 minutes of prep. Using your leftover stuffing, this fun, kid-friendly savory pie recipe will have the whole family gobble-gobbling all over again.


2½ cups prepared stuffing
1½ cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
¼ cup chopped onion
1 cup shredded low-fat Swiss cheese
¾ cup milk
1 cup egg substitute or 4 eggs
2 teaspoons mustard
¼ teaspoon pepper
garnish with chopped parsley, if desired


1) Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Press stuffing in pie plate to form pie crust. Add turkey to crust. Sprinkle with onion and cheese.
2) In small bowl, whisk milk, eggs, mustard and pepper. Pour into pie crust. Bake 35 to 40 minutes or until set. Garnish with chopped parsley, if desired.

Saturated Fat1g

Meals to Make with Leftovers

From the Diabetic Living Online website its Meals to Make with Leftovers. Recipes that include; Spaghetti with Meat Loaf Sauce, Salmon Cakes with Caper Mayonnaise, and Turkey and Bean Soup. Find them all at one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy!

Meals to Make with Leftovers
Tired of tossing perfectly good leftovers? These inventive meals to make with leftovers are so delicious you'll think they're new. Whether you're using leftover cooked chicken, salmon, beef, or pork, there's a mouthwatering meal idea for you here.

Spaghetti with Meat Loaf Sauce

Made with leftover Mediterranean Meat Loaf, the sauce for this hearty pasta dish is thick and rich......

Salmon Cakes with Caper Mayonnaise

These mouthwatering salmon cakes come together easily with leftover cooked salmon. Enjoy their tender flavor with creamy, zesty caper mayo.......

Turkey and Bean Soup

Looking for meals to make with your leftover roasted turkey? This combination of turkey, roasted vegetables, and cannellini beans makes a satisfying soup supper......

* Click the link below to get all the - Meals to Make with Leftovers

Kitchen Hint of the Day!

I watched our neighbor use this hint just last week......

When cutting corn off the cob, do it in a large, stainless steel bowl. This will keep the splatters inside the bowl so you get all the cream possible and it cuts down on the mess.

Friday, November 25, 2016

Holiday Turkey Gumbo

Dinner Tonight: Holiday Turkey Gumbo

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and reheated a
couple of slices of the leftover Ham. Also the morning cup of Bigelow Decaf Green Tea. Not a lot going on today. It being Black Friday there was no way I was going around any shopping areas today! I did get out and go to the bank and stopped and got gas. Back home did a few things around the house. I'm having computer problems since yesterday morning. I can go to 2 or 3 sites or do a couple of functions and my computer becomes sluggish and sometimes freezes up, no solution yet I may have to call to have it looked at. I'm lost without my computer!! Anyway for Dinner tonight it was all leftovers. I prepared a Turkey Sandwich w/ Mashed Potatoes and Green Beans.

For Dinner tonight I prepared a recipe based from a  Zatarain's Recipe I received in a email the other
day, Holiday Turkey Gumbo. I've left the original recipe at the end of the post. Mine differs in that I just used the Zatarain's Gumbo Mix with Rice without adding additional ingredients. I've made the Gumbo Mix with Rice many times but usually I use Shrimp and Turkey Sausage. This time I'm substituting the Shrimp with leftover Jennie - O Turkey Breast. To prepare the dish I'll need; 1 - Box of Zatarain's Gumbo Mix with Rice, Butterball Hardwood Smoked Turkey Sausage (I cooked this up ahead of time and sliced it into smaller pieces), leftover Jennie - O Turkey Breast (pulled and sliced), and Frank's Red Hot Sauce.

I used a box of Zatarain’s Gumbo Mix with Rice for the Gumbo base. It's very easy to prepare, takes
about 25-30 minutes. I just boiled the stock that was in the packet, sliced Butterball Hardwood Smoked Turkey Sausage, and a few shakes of the Frank’s Red Hot Sauce for 15 minutes. Then I added the leftover Jennie - O Turkey Breast and simmered another 10 minutes. And the Gumbo is ready! It turned out fantastic! Nice flavor and plenty of Rice. The Butterball Turkey sausage and Jennie - O Turkey Breast worked great, made a nice hearty dinner. I just love leftovers! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

Holiday Turkey Gumbo

After Thanksgiving or Christmas dinner, using leftover turkey to make gumbo is a holiday tradition across Louisiana. Zatarain’s Gumbo Mix with Rice makes it easy to introduce this beloved tradition to your home. Recipe courtesy of Jenny Fallo.


Serves: 9
Serving Size: 1 cup
1 pound smoked sausage, sliced 1/4-inch thick
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
6 cups turkey stock
1 package ZATARAIN'S® Gumbo Mix with Rice
1 bay leaf
1 cup chopped cooked turkey
1/4 cup chopped green onions


15 mins
Prep time
35 mins
Cook time
Brown sausage in Dutch oven or large saucepan on medium-high heat. Add onion, bell pepper, celery and garlic; cook and stir 3 minutes or until vegetables begin to soften.
Stir in stock, Rice Mix and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Add turkey; cook 10 minutes longer or until rice is tender, stirring occasionally. Sprinkle with green onions before serving.
Cooking tip

For turkey stock, try this homemade recipe or use packaged stock: To make homemade turkey stock, add the leftover carcass from the turkey to large stockpot. Add 4 quarts of water, chopped onion, celery, carrots and garlic, bay leaf and fresh or dried parsley; bring to boil. Reduce heat and simmer 1 hour. Strain stock.  Use stock to prepare Holiday Turkey Gumbo. Any leftover stock can be frozen for later use.

Turkey and Ham, w/ all the Trimmings - Happy Thanksgiving!

Dinner Tonight: Turkey and Ham, w/ all the Trimmings

I wish you all a "Happy Thanksgiving" today! To start my morning off I fried a couple of Jennie - O Turkey Breakfast Sausage Links, Scrambled some Egg Beater's Egg Whites, toasted a Healthy Life Whole Grain English Muffin, and my morning cup of Bigelow Decaf Green Tea. It's a cloudy Thanksgiving Day around here but had a high in the 50's. Spent most of the morning prepping dishes to prepare for our Thanksgiving Day Feast. For Dinner we are having Turkey and Ham with all the trimmings.

For the Turkey we are using a Jennie - O Oven Ready Boneless Turkey Breast. I'm saving the 13 lb. Turkey Jennie - O recently sent me for Christmas. With just Mom and Dad and myself the smaller Turkey Breast will be plenty along with a Ham we purchased. For side Dishes we'll be having; Del Monte Cut Green Beans, Green Giant Mini Ears of Sweet Corn, homemade Dressing, my Mom's World Famous Deviled Eggs, and I baked some Rolls for Mom and Dad. Along with the Turkey Breast I purchased a small Cumberland Gap Semi Boneless Ham.

As I said we are using the Jennie – O Oven Ready Skinless Boneless Turkey Breast. Such an easy way to have a moist and fantastic tasting Turkey, along with very little clean-up! Comes in a Jennie O Turkey Breast Oven Ready Bag, that you bake at 375 degrees for about 2 to 3 hour until it reads 165 degrees. It also now has a pop up inserted in the breast that pops up when done. The Turkey comes out moist, juicy and delicious, and browns up beautifully! Cooking for just myself and my parents, it’s just the right size (2-3 lbs.). Enough leftover for some great Turkey Leftover Recipes that I can't wait to try!

We baked the Cumberland Gap Ham last night so it was ready to go. Mom made the Deviled Eggs and Dressing and I made the rest of the side dishes and baked the Rolls. Everything turned out so good and the aromas coming from the kitchen was just incredible! Excellent Thanksgiving Day Dinner!

Mom also baked a Pumpkin Pie and my favorite an Apple Pie! The Apple Pie is made using Splenda. So my for my Dessert later tonight I'm having a slice of Apple Pie! Enjoy and Happy Thanksgiving everyone!

Jennie – O OVEN READY™ Boneless Skinless Turkey Breast

Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.

Product Features:
* Gluten Free
* The Biggest Loser® product
* Preseasoned
* Comes sealed in our Fool-Proof® cooking bag
* With Gravy Packet (contains gluten)

Cooking Instructions:

Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2″ high sides.
Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut three 1/2 inch slits in top of FOOL PROOF. cooking bag.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer reaches 170°F.

Note – Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 10 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.

2 – 3 lbs 2-1/2 to 3 hours.

Nutritional Information
Serving Size 112 g
Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.