Shrimp w/ Pasta Roni – Italian Herb Pasta

Dinner Tonight: Shrimp w/ Pasta Roni – Italian Herb Pasta




Started the morning off with Scrambled Eggs and Toast. Scrambled 2 medium size Eggs that I

seasoned with Salt and Pepper. Then I toasted a couple of slices of Healthy Life Whole Grain Bread and made my morning cup of Bigelow Decaf Green Tea. Nice start to the day! Another day of showers on and off all day. High was around 68 degrees. Had to trim the vine again that lines the driveway. It grows so quickly, I have to trim it every 2-3 weeks. Took my Hoveround chair out and cleaned it up. Back inside did a few things around the house, and all caught up for the day. For Dinner tonight its Shrimp w/ Pasta Roni – Italian Herb Pasta.
 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let

them thaw overnight in the fridge. I love the Shrimp and Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.





So tonight I'm using a box of Pasta Roni Rustic Recipes Olive Oil and Italian Herb.It comes with the

Pasta (Linguine) and Olive Oil and Herb Seasoning. I added; 1 3/4 cups of water and 1Tbsp. of Light Olive Oil. Then to prepare it; In a medium saucepan bring water and Olive Oil to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Olive Oil and Herb Seasoning are perfect with the Linguine. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese. Just too good, this makes one delicious Shrimp and Pasta Dish! Also had a slice of Healthy Life Whole Grain Bread, lightly buttered. For dessert later a bowl of Dole Sliced Peaches.

Pasta Roni Rustic Recipes Olive Oil and Italian Herb

Inspired by the flavors of Italy, our Pasta Roni® Rustic Recipes Olive Oil and Italian Herb combines linguine with olive oil, Italian herbs and other natural flavors. This mouth-watering side dish contains no preservatives and no artificial flavors.

What You'll Need

1 3/4 cups of water
1 tablespoons of olive oil

What You'll Do:
1 - In medium saucepan, bring water and olive oil to a boil. Then slowly stir in pasta and Special Seasonings. Return to a boil.
2 - Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently.
3 - Sauce will be thin. Let stand 3-5 min. to thicken.

Ingredients
DURUM WHEAT SEMOLINA, AUTOLYZED YEAST EXTRACT*, SALT, OLIVE OIL, NATURAL FLAVORS, CREAM, NONFAT MILK, RED BELL PEPPER*, GARLIC*, ONIONS*, PARSLEY*, SUGAR, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, POTASSIUM CHLORIDE, SOY SAUCE (SOYBEANS, WHEAT, SALT), BUTTER (CREAM, SALT), ANNATTO EXTRACT COLOR.

*DRIED.

CONTAINS WHEAT, MILK AND SOY INGREDIENTS.

As Packaged
Serving Size: 2.0 oz (56 g/about 1 inch circle dry pasta & 1 Tbsp sauce mix) (1 cup prepared)
Servings Per Container: about 2.5 (dry)

Amount Per Serving% Daily Value

Calories 200
Calories from Fat 25
Total Fat 2.5g3%
Saturated Fat 0.5g4%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 700mg29%
Total Carbohydrate 38g13%
Dietary Fiber 2g9%
Sugars 2g
Protein 8g

http://www.ricearoni.com/Products/Rustic_Recipes/Pasta_Roni_Rustic_Recipes/Olive_Oil_and_Italian_Herb/Featured

Jennie - O Recipe of the Week - Turkey Vegetable Stew

This week's Jennie - O Recipe of the Week is Turkey Vegetable Stew. Made with JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins and packed with Vegetables. Plus its 300 calories! You can find this recipe and all the other delicious and healthy recipes all on the Jennie - O website. Make the SWITCH!   https://www.jennieo.com/



Turkey Vegetable Stew

Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving.

INGREDIENTS

1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
½ cup all-purpose flour
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 cup chopped carrots
1 cup chopped onion
½ cup chopped celery
4 minced garlic cloves, divided
1 cup dry white wine
¼ cup tomato paste
1 tablespoon chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1 teaspoon finely grated lemon zest
DIRECTIONS

1) Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally. Simmer, uncovered, 5 minutes or until thickened.
3) In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories170
Protein17g
Carbohydrates14g
Fiber2g
Sugars3g
Fat2.5g
Cholesterol40mg
Sodium320mg
Saturated Fat0.5g

https://www.jennieo.com/recipes/555-turkey-vegetable-stew

Low-Calorie Soup Recipes for Fall

From the EatingWell website its Low-Calorie Soup Recipes for Fall. Recipes including; Russian Tortellini Soup, Manhattan Cod Chowder, and Wild Rice and Mushroom Soup. Find all these and all the other delicious and healthy recipes on the EatingWell website.  http://www.eatingwell.com/

Low-Calorie Soup Recipes for Fall

Slim down with satisfying and comforting fall soup recipes. These yummy low-calorie soup recipes are comforting without the excess calories in some creamy soups. We’ve slimmed down our low-calorie soup recipes and added in fiber-rich vegetables and lean proteins to make them even more satisfying.




Russian Tortellini Soup
Many cultures have a version of dumplings; for Russians, they're called pelmeni. One of the ways they're often served is in a cabbage soup. We substitute easier-to-find tortellini in this healthy soup recipe with great results, but if you can find pelmeni, go ahead and use them.....


Manhattan Cod Chowder
This healthy fish chowder recipe with a tomato base is a lighter alternative to creamy soups. If you prefer a stronger-flavored fish in your chowder recipe, try salmon or swordfish instead of the cod. Serve the chowder with oyster crackers, hot sauce and a baby kale Caesar salad....


Wild Rice and Mushroom Soup
Inspired by creamy turkey and wild rice soup recipes, this vegetarian mushroom soup recipe is a whole lot lighter and gets a rich flavor boost from caramelized leeks. Serve with a green salad with sherry vinaigrette and crusty bread to sop up any bits left in the bowl......



* Click the link below to get all the Low-Calorie Soup Recipes for Fall
http://www.eatingwell.com/recipes/22390/low-calorie/seasons/fall/low-calorie-soup-recipes-for-fall/slideshow/low-calorie-soup-recipes-for-fall/?utm_campaign=ew_diet_092616&utm_source=etg-newsletter&utm_medium=email&cid=77895&mid=3452118041

Kitchen Hint of the Day!

Making your own gravy.....


Salt added to flour used for thickening gravies, etc., will help to prevent lumping.

Slow Cooker Honey Chipotle Chicken Tacos

Dinner Tonight: Slow Cooker Honey Chipotle Chicken Tacos





For Breakfast this morning I heated up the remainder of the Potato and Ham Skillet along with the morning cup of Bigelow Decaf Green Tea. After Breakfast I went to the local Kroger here up the road. Wanted to go early before the rain returned. I didn't need much but as always I picked up a few extra items. Back home finished up some laundry for Mom. Then later I took everything out of the fridge and gave it a good cleaning. My how time flies when your having fun! For Dinner tonight a new Chicken Dish. I prepared Slow Cooker Honey Chipotle Chicken Tacos.

The minute I saw this recipe I knew I had to try it! I seen it on Facebook and after checking on the net I found various sites that had it, all basically the same. I'm using the the one from the with salt and wit website (http://withsaltandwit.com/). A very good website with a load of great recipes, check it out! To make the dish I'll need the following; For the Chicken: - 2 pounds skinless and boneless chicken breasts, ⅓ cup honey. For the Honey Chipotle Marinade: - 1½ teaspoons chili powder, 2 teaspoons chipotle in adobo sauce (or ground chipotle powder if gluten free), 1 tablespoon ground cumin, 1½ teaspoons paprika, 1½ teaspoon garlic salt, 1 teaspoon onion powder, heaping ½ teaspoon ground coriander, and ½ teaspoon pepper. Just by the list of seasonings, you can tell that the Chicken will be packed with flavor!

I had the Chicken Breasts in the freezer so I sat them in the fridge and let them thaw overnight. To

prepare the dish; Got the Slow Cooker out and lined it with a Slow Cooker Liner, then sprayed it with Pam Cooking Spray. Placed the chicken in the bottom of the Slow Cooker. Then mixed together the Chicken Rub Ingredients. Sprinkled the Rub evenly over the Chicken. Next take the Honey and pour over top the Chicken. Cover and cook on high for 3 - 3½ hours or low for 5-6 hours or until meat is cooked through and easily falls apart. I cooked mine on high for 4 hours. Once the Chicken was cooked, remove it from the slow cooker and shred it with two forks. Then return the shredded chicken back to the slow cooker to absorb the cooking liquid. Taste and seasoned it with salt and pepper.


To serve them; I used Old El Paso Flour Tortillas. I wrapped the Tortillas in a paper towel and heated

them up in the microwave, 30 seconds. In the center of each Tortilla, added the Chicken mixture and topped with the other toppings. Toppings I used; Red Cabbage, Kraft 2%  Shredded Colby/Jack Cheese, sliced Black Olives, and a light touch of Ortega Smokey Chipotle Taco Sauce. And these Soft Tacos are ready to serve! One huge problem I came across with this recipe, when you shred the Chicken trying not to eat it as you shred it! The Chicken is incredible, just bursting with flavor! You have all the Spices, with heat from the Chipotle, and then the Honey giving it a sweet taste. Truly a "Keeper Recipe". So if you love Chicken and Soft Tacos, you have to try this one! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.  





Slow Cooker Honey Chipotle Chicken Tacos

Slow Cooker Honey Chipotle Chicken Tacos are slightly sweet and slightly spicy! The slow cooked chicken is fall apart tender, juicy and full of chipotle and honey! Delicious in tacos or over lettuce for a lighter option!

Serves: 8 servings

Ingredients
2 pounds skinless, boneless chicken breasts

⅓ cup honey
Honey Chipotle Marinade:
1½ teaspoons chili powder
2 teaspoons chipotle in adobo sauce (or ground chipotle powder if gluten free)
1 tablespoon ground cumin
1½ teaspoons paprika
1½ teaspoon garlic salt
1 teaspoon onion powder
heaping ½ teaspoon ground coriander
½ teaspoon pepper

Garnishes:
8 taco sized corn or flour tortillas
½ cup Pepper Jack cheese, shredded, if desired
Red Cabbage, diced
Avocados, sliced thin
Lime wedges

Instructions

Place chicken in the bottom of a slow-cooker.
Mix together the chicken rub ingredients. Sprinkle evenly over the chicken. Pour honey over top.
Cover and cook on high for 3 - 3½ hours or low for 5-6 hours or until meat is cooked through and easily falls apart.
Once the chicken is cooked, remove from the slow cooker and shred with two forks.
Return the shredded chicken back to the slow cooker to absorb the cooking liquid. Taste and season with salt and pepper, if desired.
You can either char your tortillas by placing over a gas grill until lightly charred or you can wrap them in a paper towel and microwave for 10 seconds.
In the center of each tortilla, add the chicken mixture and top with desired garnishes. Serve immediately.

Nutrition Information
Serving size: 1 Taco Calories: 272 Fat: 7g Saturated fat: 2g Carbohydrates: 23g Sugar: 12g Fiber: 2g Protein: 28g
http://withsaltandwit.com/slow-cooker-honey-chipotle-chicken-tacos/

It's Nuts I tell you... - RECIPE FOR GLUTEN-FREE PIZZA MIX

This week from the nuts.con website (https://nuts.com/) I've got a RECIPE FOR GLUTEN-FREE https://nuts.com/). While at the Nuts site you'll find a fantastic selection of healthy items like; NUTS, DRIED FRUIT, CHOCOLATES & SWEETS, SNACKS, COFFEE & TEA, COOKING & BAKING, GIFTS, and more! Check it out soon and Eat Healthy! When ordering items they can be purchased in small amounts or in bulk. Plus Everyday Free Shipping on orders over $59, see for details. Now about the RECIPE FOR GLUTEN-FREE PIZZA MIX and Gluten-Free Pizza Crust Mix.

PIZZA MIX! It's made with Gluten Free Pizza Crust Mix, that you can purchase online at the Nuts site (

RECIPE FOR GLUTEN-FREE PIZZA MIX

Recipe Ingredients:
1 pkg. Gluten-Free Pizza Crust Mix
1 1/2 cups Warm Water
2 Eggs
2 tbsp Olive Oil
1 Yeast Package

Cooking Directions:
1. Preheat oven to 425F.

2. In a large bowl, combine water and yeast. Let stand a few minutes. Add eggs and oil to mixture and blend briefly. Add GF Pizza Crust Mix and blend about a minute on medium speed, until combined. Leave dough in bowl, split in half, cover with plastic wrap and allow to rise 20 minutes.

3. Place dough on greased pizza pans. Using wet hands, spread out dough to cover the full pizza pan. Bake without topping for 7-9 minutes. Remove from oven, cover with favorite sauce and toppings. Bake for 15-18 minutes. Makes two 12-inch or one- 16-inch pizza crusts.

4. Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap and store in plastic bag. When ready to bake, take dough out of refrigerator and allow to rest 30 minutes. Spread dough onto greased pizza pan and bake as directed.

5. *Eggless option: Combine 2 Tb Flaxseed Meal + 6 Tb Water; let stand one minutes. Add to recipe as you would the eggs.

    Gluten Free Pizza Crust Mix Gluten Free Pizza Crust Mix
Our gluten-free pizza crust mix makes a light, crispy, delicious pizza crust. Delightfully easy, this whole grain pizza crust bakes up to two 12" gluten free pizzas!
https://nuts.com/recipes/gluten-free-pizza-mix.html

Gluten Free Pizza Crust Mix
Our gluten-free pizza crust mix makes a light, crispy, delicious pizza crust. Delightfully easy, this whole grain pizza crust bakes up to two 12" gluten free pizzas!
https://nuts.com/cookingbaking/mixes/pizza/crust-gluten-free.html


Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

From the SayersBrook Bison Ranch - Ostrich Steaks

From the SayersBrook website its Ostrich Steaks! Comes in a package of 2 (4 oz) portions. You can

purchase the Ostrich Steaks on the SayersBrook site (http://www.sayersbrook.com/) along with any of their selection of cuts of meat. On the site you can find Elk, Wild Boar, Bison, Reday Meals and more! So check the site out soon, Enjoy and Eat Healthy.

Ostrich Steaks (2) 4oz

Ostrich can be a lean alternative to beef. However, Ostrich isn’t strong on flavor so you will want to season it up with something good. Since Ostrich is a lean meat it will have a lot less shrinkage during cooking. Also, it is higher in iron than beef so it has a very red color to it, even when it is properly cooked.
Ostrich Steaks in 2 (4 oz) portions.

http://www.sayersbrook.com/ostrich-steaks-2-4oz/


PLEASE CALL US FOR ANY QUESTIONS
TOLL FREE 1-888-472-9377
EMAIL : INFO@SAYERSBROOK.COM

Kitchen Hint of the Day!

Thank you to Chris D. for passing this one along....


Before freezing ground meat, flatten it into a square or into patties, rather than leaving it in a mound. It will thaw faster later.

Wild Ground Boar Cheese Burger w/ Baked Fries

Dinner Tonight: Wild Ground Boar Cheese Burger w/ Baked Fries







In the low 50's this morning, with a passing shower! For Breakfast I heated up the leftover Diced

Potato and Ham Skillet made of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham. After Breakfast cleaned the house, running the vacuum and dusting. Then I had to repot a couple of house plants we have. We had rain on and off and a high in the mid 60's. Got the cart out in between showers for a short ride. Not much else going on today. For Dinner a new one, Ground Wild Boar! I prepared a Wild Ground Boar Cheese Burger w/ Baked Fries.







Well I finally got around to trying the SayersBrook Bison Ranch Wild Ground Boar! Rummaging around the freezer last night I seen the package of Ground Boar and knew there is Wednesday's Dinner! I let the Boar thaw overnight in the fridge.









To prepare it I'll be frying it. I used a Cast Iron Skillet that I lightly sprayed with Pam Cooking Spray and added a tablespoon of Light Olive Oil. Preheated it on medium low heat. The Ground Boar comes in a 1 lb. package. So I made  3 - 1/3 lb patties out of it. Mom and Dad wouldn't try it so I packaged up the other 2 Patties. To start I formed my Patties then seasoned the Burger with McCormick Grinder Sea Salt and Peppercorn Medley, Dried Thyme, a pinch of Dried Sage, and A-1 Hearty and Thick Sauce (for a topping).



Like Buffalo, you want to cook Wild Boar nice and slow and cooked not over medium. I'm cooking

mine to medium rare. So with Burger made and seasoned I added it to the preheated skillet. After 4 minutes I flipped the Burger and continued cooking 4 1/2 minutes. With a minute of cooking time left I added a slice of Kraft Sharp Cheddar. I served the Burger on a Aunt Millie's Reduced Calorie Whole Grain Bun. I also topped it with the A-1 Sauce. The Burger came out a perfect medium rare! As the Wild Boar description said it tasted slightly sweet and nutty. Moist and juicy, just an overall excellent Burger! The Cheese worked well with it.





To go with my Burger I baked some Alexia Organic Yukon Select Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a Jello Sugar Free Dark Chocolate Pudding.









SayersBrook Bison Ranch -  Ground Boar

We now offer our wild boar ground meat in 1 lb. packages. Taste this delicious and healthy meat. It's

the wild version of "the other white meat", replacing traditional ground pork with ground wild boar can greatly increase the flavor of almost any dish. Wild Boar meat tastes slightly sweet and nutty due to its diet of foraged nuts and other foods from the forest. It is a hardy animal not prone to illness. Our wild boar is all natural with no added hormones, no antibitiotcs, no steroids, and no additives of any kind.

Wild boar meat has a strong, nutty, rich flavor that is unique and often not comparable to other meats.The meat is not gamey tasting, it's meat is darker in color with a distinct, with a flavorful taste. It is not prone to illness or disease.

What's the Difference Between Wild Boar and Pig?

It comes down to diet and exercise. Farm raised pigs are fed a homogeneous diet compared to that of wild boars which will give a more complex, deeper flavor. Wild boars are far more physically active than their farm raised counterparts which will alter their muscle/fat composition. Wild Boar are not kept in enclosures as are pigs. They are free to roam and forage for their food.

Although you may expect it to resemble pork, wild boar is a dark red meat. Unlike its domestic cousin, wild boar is also very lean and low in cholesterol. Wild boar is an excellent alternative to beef and pork for those who want food that is good for them without sacrificing taste and quality.

Wild Boar high in protein. They are a good source of monounsaturated fats and zinc.

Rich in Iron

Low in Sodium
Rich in Niacine
Rich in Selenium.
Rich in Thiamine
Rich in Vitamine B6
Rich in Zinc

http://www.sayersbrook.com/ground-boar-1lb/

Wild Idea Buffalo Recipe of the Week - Buffalo, Bacon Cheeseburgers

This week's Wild Idea Buffalo Recipe of the Week is a Buffalo, Bacon Cheeseburgers. Being a Burger type of guy, I love this recipe! It's made with a couple of Wild Idea Buffalo products,  Wild Idea Ground Buffalo and Wild Idea Buffalo Bacon. You can find this recipe and purchase all of the Wild Idea Buffalo cuts of meat at the Wild Idea Buffalo website.  http://wildideabuffalo.com/



Buffalo, Bacon Cheeseburgers

Ingredients: (makes 6 to 8)

2 - pounds Wild Idea Ground Buffalo

2 - tablespoons olive oil

½ - teaspoon mustard

1 - teaspoon ketchup

1 - teaspoon thyme

1 - teaspoon Worcestershire sauce

2 - teaspoon salt & pepper

6 to 8 - ounces Irish cheddar cheese

6 to 8 - ounces Wild Idea Buffalo Bacon or Pancetta, pan fried

1 - onion, sliced and sautéed lightly

6 to 8 - hamburger buns or sour dough bread, lightly toasted


Preparation:

1 - Mix all spice ingredients, but Buffalo into paste.

2 - Add ground Buffalo and mix thoroughly together with hands.

3 - Pat into 6 or 8 patties, about 1” thick.

4 - Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a pinch of finishing salt.

5 - Top burgers with cheese slices and grill with lid shut for one more minute.

6 - Remove burgers from the grill and allow them to rest for a couple of minutes.
7 - Place burgers on bun and op with pan-fried bacon or pancetta, and lightly sautéed onions.

http://wildideabuffalo.com/blogs/recipes/buffalo-bacon-cheeseburgers

Jungle Jim's Weekend of Fire October 1 & 2, 2016

Friday, September 30, 2016 from 6pm – 10pm
Saturday, October 1, 2016 from 11am – 7pm
Sunday, October 2, 2016 from 11am – 4pm

The Oscar Event Center at Jungle Jim’s International Market

5440 Dixie Highway, Fairfield, OH 45014, 513-674-6055

Here’s one wild weekend with hot food and cool entertainment! Lots of great ‘hot’ people (hot food makers, bloggers and chiliheads) come out for samples, fun, contests, prizes, and great crowds to fill The Oscar Event Center at Jungle Jim’s on October 1st and 2nd.

For this weekend only, you can sample and purchase foods from all over the country at our Fiery Food Show! Hot and fiery or mild and meek; you choose your favorites and can buy enough to last. Hot Sauces, BBQ sauces, salsas, rubs and all sorts of spicy foods will be available – and there’s more! In The Arena of Fire, we’ll have wild and wacky contests beginning on Saturday and running hourly until the show ends on Sunday.

Now a 3-day event - that’s right, we’ve added a special Vendor Appreciation Night! - this year’s Weekend of Fire is going to be exceptionally spicy as we look back over 10 years of flavor, sweat, and smiles. Fiery food favorites from the last 10 years will be set up throughout the festival, as vendors from our already storied past come to set up shop so you can try their wickedly hot wares. From hot sauce to BBQ sauce, to rubs, marinades, and everything in between, we’re packing the Oscar Event Center with as much heat as it can handle (and then some).

Feelin’ brave? The Arena of Fire is going to be smokin’ hot as we introduce new contests, bring back a few favorites, and truly turn the heat up as we challenge those who dare to enter the arena with the spiciest creations we can come up with.


http://www.junglejims.com/weekendoffire/
Jungle Jim’s Weekend of Fire
Contact Us • 513.674.6000 • Facebook
www.junglejims.com • www.junglefests.com

Kitchen Hint of the Day!

Chill that Chicken.....

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

Seasoned Haddock w/ Mac and Cheese

Dinner Tonight: Seasoned Haddock w/ Mac and Cheese

For Breakfast I made my 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. Topped it with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar. Also had my morning cup of Bigelow Decaf Green Tea. In the 40's this morning and a high in the 70's with no humidity! After Breakfast I took Mom and Dad to Dad's doctor appointment, just a checkup. Back home I was all caught up on the chores so I got the cart out and did a little yard work and then rode around the neighborhood and enjoyed the beautiful day. For Dinner tonight it's a Seasoned Haddock w/ Mac and Cheese.


I had purchased the Haddock from our local Kroger and had 3 bags of it 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.



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! For dessert later a bowl of Dole Sliced Peaches.










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

Jalapeño Turkey Meatloaf

Came across a healthy and delicious Meatloaf recipe off the Jennie - O website that I wanted  to pass along, Jalapeño Turkey Meatloaf. Made with JENNIE-O® Lean Ground Turkey and kicked up with Jalapeño Peppers. Make the SWITCH!  https://www.jennieo.com/

Jalapeño Turkey Meatloaf

INGREDIENTS

1 (15-ounce) can tomato sauce

2 teaspoons mustard
1 tablespoon brown sugar
1½ pounds JENNIE-O® Lean Ground Turkey
1 tablespoon diced jalapeño peppers
½ cup diced onion
¼ cup diced red bell peppers
½ cup breadcrumbs
½ cup egg substitute or 2 eggs
½ teaspoon black pepper
½ cup tomato sauce, divided


DIRECTIONS

1) Heat oven to 350°F.
2) In small bowl, stir together tomato sauce, mustard and brown sugar. Set aside.
3) In large bowl, mix ground turkey, jalapeño peppers, onions, red bell pepper, breadcrumbs, eggs, pepper and ½ cup tomato sauce. Blend well.
4)Form mixture into a rounded rectangular loaf and place in a 2-inch deep pan. Spread sauce mixture evenly over meatloaf.
5)Bake 1 hour or until the internal temperature of meatloaf is well-done, 165ºF as measured by a meat thermometer. Let stand 5 minutes before slicing. Slice loaf into 10 portions.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories150
Protein15g
Carbohydrates8g
Fiber1g
Sugars3g
Fat5g
Cholesterol50mg
Sodium360mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/989-jalape%25C3%25B1o-turkey-meatloaf

Diabetic Dish of the Week - Dutch Apple Pancake

This week's Diabetic Dish of the Week is a Dutch Apple Pancake. This one uses Equal Sweetner replacing Sugar. Its off one of my favorite sites, CooksRecipes (http://www.cooksrecipes.com/index.html) The Cooks site has a great selection of recipes for all tastes and cuisines.



 Dutch Apple Pancake
Diabetic-friendly, reduced fat and low-sugar Dutch apple oven pancake.

Recipe Ingredients:

4 large eggs
3/4 cup skim milk
3/4 cup all-purpose flour
1 1/2 teaspoons Equal® for Recipes or 4 1/2 packets Equal® Sweetener or 3 tablespoons Equal® Spoonful™
1/4 teaspoon salt
1 tablespoon margarine
5 large cooking apples, sliced
2 tablespoons margarine
5 1/2 teaspoons Equal® for Recipes or 18 packets or 3/4 cup Equal® Spoonful™
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 dashes ground allspice
1 tablespoon lemon juice
1 cup apple cider
4 teaspoon cornstarch
Ground cinnamon

Cooking Directions:

1 - Mix eggs, milk, flour, 1 1/2 teaspoons Equal® for Recipes or 4 1/2 packets Equal® Sweetener or 3 tablespoons Equal® Spoonful™, and salt in medium bowl (batter will be slightly lumpy).
2 - Heat 1 tablespoon margarine in 12-inch oven-proof skillet until bubbly; pour batter into skillet.
3 - Bake pancake in preheated 425°F (220°C) oven 20 minutes; reduce temperature to 350°F (175°C) and bake until crisp and golden, 7 to 10 minutes (do not open oven door during baking). Transfer pancake to large serving plate.
4 - Meanwhile, sauté apples in 2 tablespoons margarine in large skillet until apples begin to soften, 5 to 7 minutes.
5 - Mix in 5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® Sweetener or 3/4 cup Equal® Spoonful™, spices and lemon juice. Add 3/4 cup cider and heat to boiling. Mix cornstarch and remaining 1/4 cup cider; add to boiling mixture, stirring until thickened, about 1 minute.
6 - Spoon apple mixture into pancake. Sprinkle with cinnamon.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 236 cal., 5 g pro., 39 g carbo., 7 g fat, 107mg chol., 162 mg sodium.

http://www.cooksrecipes.com/diabetic/dutch-apple-pancake-diabetic-recipe.html

Kitchen Hint of the Day!

Thank you to Denny for passing this hint along.......

After rice has been cooked, place a slice of dry bread on top of the rice and cover. The bread will absorb the moisture and the rice will be dry and fluffy.

Leftovers - Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Leftovers - Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans




Monday morning! Started the morning off by Scrambling 2 Eggs, toasted 2 slices of Healthy Life

Whole Grain Bread (lightly buttered), and a cup of Bigelow Decaf Gren Tea. After Breakfast I started a load of laundry for Mom. Then went to McDonald's to pick up Breakfast for Mom and Dad. Later on ran a couple of errands and then headed up to the hospital to check on a friend of mine. Back home finished up a couple of things around the house. For Dinner tonight I reheated the leftovers from last night, Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans.




Had plenty of Leftovers from last night's Dinner of Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans. Everything was just too good to let it go to waste! Just love the PERDUE® Crispy Chicken Strips. I used think Pilgrims had the best, and its still good Chicken, but Perdue has the best now. So an easy prepared Dinner tonight. Had a Weight Watcher's Cookies and Cream Ice Cream Bar for Dessert later. I've left the original post from last night below for preparation and description, Enjoy!





I used the PERDUE® Crispy Chicken Strips. To prepare it I preheated the oven to 425°F . Sprayed a
small baking sheet with cooking spray. Placed frozen strips in single layer on baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn the Strips halfway through heating time. They come out golden brown and delicious! Really enjoy these and so easy to prepare!






For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. Then for another side I heated up a can of Del Monte Cut Green Beans.








PERDUE® Crispy Chicken Strips

Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.

* Fully Cooked

* Frozen
* Breaded
* Easy to Use

PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.

INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.

https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/

One of America's Favorites - Tarts

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with

Blueberry tart

pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of 'tart', 'flan', 'quiche', and 'pie' overlap, with no sharp distinctions.








The French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open.

Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard.Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

An early tart was the Italian crostata, dating to at least the mid-15th century. It has been described as a "rustic free-form version of an open fruit tart".


Tarts are typically free-standing with firm pastry base consisting of dough, itself made of flour, thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate.


There are many types of tarts, with popular varieties including Treacle tart, meringue tart, tarte tatin

Apple Tart

and Bakewell tart. Another popular tart flavor is jam tarts, which may be different colors depending on the flavor of the jam used to fill them.

Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.

Savoury tarts include quiche, a family of savory tarts with a mostly custard filling; German Zwiebelkuchen 'onion tart', and Swiss cheese tart made from Gruyere.

"Meatless Monday" Recipe of the Week - Pasta Primavera

This week's "Meatless Monday" of the Week Pasta Primavera. Enjoy!

Pasta Primavera

Recipe Ingredients:

1 cup Sugar Snap Peas
1/2 cups Asparagus Tips
1 cup Broccoli Florets
1 cup tiny Peas
1/4 cup plus 1 teaspoon unsalted Butter
1 cup sliced Baby Bella Mushrooms
1 cup sliced Zucchini
1 cup peeled and seeded Roma Tomato chunks
Sea Salt
3/4 cup Heavy Cream, warmed
1/3 cup Pine Nuts, toasted
1 pound whole-grain spaghetti or fettuccine, cooked al dente
1/3 cup fresh Basil leaves, torn into small pieces
1/2 cup grated Kraft Reduced Fat Parmesan Cheese

Cooking Directions:

1 - Steam the sugar snap peas, asparagus, broccoli, and peas until crisp-tender. Set aside and chill until ready to assemble the dish.
2 - Melt 3 tablespoons of the butter in a large skillet and sauté the mushrooms and zucchini over medium heat until tender. Set aside.
3 - Melt 1 tablespoon of the butter in a small skillet and sauté the tomatoes over medium heat until their liquid is almost evaporated. Stir in 1/4 cup of the cream into the tomatoes and set aside.
4 - Melt the remaining butter in a small saucepan and sauté the pine nuts over low heat until they are aromatic but not brown. Set aside.
5 - Add the steamed vegetables to the pan containing the mushrooms and zucchini and cook briefly until warmed through. Salt to taste.
6 - Add the rest of the cream to the vegetables and heat until the cream is hot but not boiling.
7 - Add the pasta to the vegetables, then the basil and Parmesan as needed. Gently stir in the tomatoes and cream mixture and sprinkle the pine nuts over the top.
8 - Serve immediately as warm plates and pass around additional Parmesan at the table.

* Serve with fresh baked Multi-Grain or Whole Wheat Bread.
Makes 6 servings.

Kitchen Hint of the Day!

Its a healthy switch...

Use cottage cheese as a substitute for more expensive ricotta cheese. Cottage cheese can be used in lasagna as well as other dishes.

Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans

Today's Menu: Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans






Started my Sunday morning off by Scrambling 2 Eggs, fried 2 Jennie - O Turkey Breakfast Sausage Links, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. After Breakfast I did some light cleaning around the house and headed outside and cleaned up outside. Everything done by Noon and settled in for an afternoon of NFL Football. For Dinner tonight I prepared Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans.





I used the PERDUE® Crispy Chicken Strips. To prepare it I preheated the oven to 425°F . Sprayed a
small baking sheet with cooking spray. Placed frozen strips in single layer on baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn the Strips halfway through heating time. They come out golden brown and delicious! Really enjoy these and so easy to prepare!







For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. Then for another side I heated up a can of Del Monte Cut Green Beans.









PERDUE® Crispy Chicken Strips

Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.

* Fully Cooked

* Frozen
* Breaded
* Easy to Use

PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.

INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.

https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/

Soup Special of the Day!.... Turkey Chipotle Chili Soup

This week's Soup Special of the Day is Turkey Chipotle Chili Soup. Got a good one here to share with all of you! Made with JENNIE-O® OVEN READY™ Turkey along with multiple Spices, Onions, Chipotle Chilies, Black Beans, Navy beans and more! Get ready to enjoy one hearty and healthy Soup. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Make the SWITCH!   https://www.jennieo.com/



Turkey Chipotle Chili Soup

Try this recipe with any OVEN READY™ product.

This turkey chili has all the flavors you love — cumin, onions, corn and two types of beans — with a short prep-time. Plus, it’s under 300 calories per serving!

INGREDIENTS

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 to 3 EMBASA® chipotle chilies, chopped plus 2 tablespoons sauce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy or great northern beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 (16-ounce) jar HERDEZ® salsa
6 cups low-sodium chicken or turkey broth
2½ cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 teaspoon sugar
¼ cup chopped fresh cilantro
sour cream, if desired


DIRECTIONS

1) In large skillet, heat oil over medium-high heat. Add onion and garlic; cook 5 minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook 1 minute or until fragrant.
2) Add beans, corn, salsa, broth, turkey and sugar. Heat 15 minutes or until hot.
3) Stir in cilantro. Top with sour cream, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories230
Protein13g
Carbohydrates38g
Fiber8g
Sugars4g
Fat4.5g
Cholesterol0mg
Sodium860mg
Saturated Fat0.5g

https://www.jennieo.com/recipes/605-turkey-chipotle-chili-soup

Our Best Low-Carb Pasta Recipes

From the Diabetic Living Online website its Our Best Low-Carb Pasta Recipes. I love Pasta, but with Diabetes 2 I have to watch my carbs and calories. So from the Diabetic Living site it's Low-Carb Pasta Recipes to help all of us do that! Recipes including; Chicken Alfredo, Poblano Pasta Salad, and Red Pepper-Basil Raviolettis. Find them all at the Diabetic Living Online website.  http://www.diabeticlivingonline.com/

Our Best Low-Carb Pasta Recipes

Carb control is essential in maintaining healthy blood sugar levels, but that doesn’t mean you have to completely cut out noodles. With pasta salads, soups, and traditional spaghetti, our healthy pasta recipes will satisfy your cravings for the hearty comfort foods without weighing you down. Mangia!



Chicken Alfredo

Ribbons of fresh zucchini and snipped parsley add lively color and nutrients to this easy chicken pasta recipe featuring whole grain noodles, lean chicken, and a light, creamy homemade Alfredo sauce.....


Poblano Pasta Salad

Taste a touch of the Southwest with this low-calorie pasta salad that’s perfect for a relaxed afternoon on the patio. Make it ahead of time and add the dressing just before serving.....


Red Pepper-Basil Raviolettis

Cheesy raviolettis, or mini ravioli, are the base of this simple yet satisfying dish. Packed with lean protein and a hearty dose of vitamin C, the low-carb chicken pasta fits right into your healthy eating plan......



* Click the link below to get all the Our Best Low-Carb Pasta Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-low-carb-pasta-recipes

Kitchen Hint of the Day!

Its getting close to  the Caramel Apple Season so....

When making caramel apples, stick them into a piece of Styrofoam after dipping. They dry without sticking and store nicely in the refrigerator. Enjoy them Apples!

BBQ Pork Shoulder Roast Sandwich w/ Baked Fries

Dinner Tonight: BBQ Pork Shoulder Roast Sandwich w/ Baked Fries







For Breakfast I had a bowl of Kroger Brand Bran Flakes and the morning cup of Bigelow Decaf

Green Tea. After Breakfast I did some light house cleaning and then cleaned around the house outside. Everything done I had to go to the bank and back home. At noon I met some friends at the local B - W 3's for lunch. I met up with my good friend who had the brain surgery earlier this year. He's still struggling to get the everyday functions going but he's alive and still trying! Once a week his daughters take him out to eat and they called me up and wanted me to join them. Had a great time with all, so good seeing my buddy out! Back at home settled in for an afternoon of College Football. For dinner I wanted a hot meal that was easy to prepare so I went with BBQ Pork Shoulder Roast Sandwich w/ Baked Fries.





 A couple of days ago I tried the Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast , which was so good! Yesterday while at Kroger I picked up a couple more of these Roasts. I put one of them in the freezer and kept one out for tonight's dinner, with plenty leftover for sandwiches for Lunch..

For the BBQ Pork Shoulder Roast Sandwiches I’ll be using Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast again! And preparing it one of my favorite ways, the Slow Cooker. It’s a super easy recipe to make. Start by lining my Slow Cooker with a Reynolds Slow

Cooker Liner. Using the liner makes for little or no clean up. Next, removing meat from package. Place the Roast in slow cooker with 1 inch of water in bottom. Cover and cook on HIGH for 4 hours or until fork tender. Then remove from slow cooker and allow to cool slightly. Next shred the meat with two forks in a large bowl and add the BBQ Sauce. You can add the BBQ Sauce now like I did or you can add the Sauce on to your Sandwich instead. I used Jack Daniel’s Honey SmokeHouse BBQ Sauce, you can always use your favorite. I served the sandwich on a Healthy Life Whole Grain Sandwich Bun The Pork comes out incredible! As the other Swift Premium product it came out moist, juicy, and delicious! These products are so easy to prepare and top quality. Another great product to have handy in the frig or freezer. And a special shout out to who ever invented the plastic Crockpot/Slow Cooker Liners! These make the cleanup so easy.





To go with the BBQ Pulled Pork sandwiches I baked some Alexia Organic Yukon Select Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a Jello Sugar Free Dark Chocolate Pudding.














Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast

Cooking Directions:
Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
Oven:

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stove top, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 4 hours.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Shred meat with two forks.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Sugar, salt, dehydrated onion & garlic, spices, yeast extract, lime juice powder (corn syrup solids, lime juice solids, natural flavor), natural flavors including smoke (contains modified food starch), maltodextrin and citric acid.

Nutrition Facts
Serving Size: 4 oz Amount Per Serving Calories 160 Calories from Fat 70 % Daily Value*Total Fat 8g 12% Saturated Fat 2g 10%Trans Fat 0gCholesterol 50mg 17%Sodium 330mg 14%Total Carbohydrate 2g1% Dietary Fiber 0g0% Sugars 1gProtein 22g 44%* Percent Daily Values are based on a 2,000 calorie diet.

http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-carnitas-boneless-petite-pork-shoulder-roast.aspx









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

https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fries