Kitchen Hint of the Day!

Save that stale bread.........


Save old, stale bread to make breadcrumbs in a food processor; you can freeze them for up to 6 months. When making your breadcrumbs you can season with your favorite herbs or spices.

Jennie - O Turkey Recipe of the Week - Italian Turkey Meatloaf

This week's Jennie - O Turkey Recipe of the Week is - Italian Turkey Meatloaf. Made using both JENNIE-O® Lean Ground Turkey and JENNIE-O® Lean Sweet Italian Turkey Sausage. It's a healthier version of a Dinner Classic. Only 240 calories and 8 net carbs per serving! You can find this recipe along with all the other healthy and delicious recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/


Italian Turkey Meatloaf
Looking for a lean Italian meatloaf recipe without all the carbs? Bake up flavors of the old country with basil tomato sauce, garlic and sweet Italian turkey sausage. A great weeknight dinner.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage, casings removed
½ cup fresh breadcrumbs
¼ cup egg substitute or 1 egg
1 cup prepared tomato and basil pasta sauce, divided
1 clove garlic, minced
½ teaspoon freshly ground pepper
¾ teaspoon salt, if desired


DIRECTIONS
1) Heat oven to 350ºF. Spray a 8½ x 4½-inch loaf pan with cooking spray. In large bowl, combine ground turkey, sausage, breadcrumbs, egg, ½ cup pasta sauce, garlic, pepper and salt, if desired; mix well.
2)  Put turkey mixture into loaf pan. Spread remaining ½ cup pasta sauce over meatloaf. Bake 1 hour and 45 minutes or until loaf is well-done, 165°F as measured by a meat thermometer. Let stand at room temperature 10 minutes before slicing.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 24g
Carbohydrates 9g
Fiber 1g
Sugars 3g
Fat 11g
Cholesterol 80mg
Sodium 680mg
Saturated Fat 3g
https://www.jennieo.com/recipes/226-italian-turkey-meatloaf

Healthy Meatball Recipes

From the EatingWell website and magazine its Healthy Meatball Recipes. A fantastic variety of Healthy Meatball Dishes. Delicious recipes like; Swedish Meatballs, Meatball Banh Mi, and Buffalo Chicken Meatballs. Find these and all the rest at the EatingWell website which has a large selection of Healthy and Delicious recipes. Enjoy and Eat Healthy!  http://www.eatingwell.com/


Healthy Meatball Recipes

Find healthy, delicious meatball recipes, from the food and nutrition experts at EatingWell.



Swedish Meatballs

These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce. Serve over a brown rice pilaf spiked with almonds and currants or whole-wheat egg noodles.......


Meatball Banh Mi

This banh mi (Vietnamese sandwich) is filled with a zingy slaw and chicken-and-pork meatballs spiked with fresh herbs. Look for chile-garlic sauce and fish sauce near other Asian ingredients in most supermarkets.......


Buffalo Chicken Meatballs

Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Buffalo chicken meatball recipe. Serve these meatballs as an appetizer with carrot and celery sticks and blue cheese or ranch-style dressing for dipping, or make them into a Buffalo chicken sandwich.......




* Click the link below to get all the Healthy Meatball Recipes
http://www.eatingwell.com/recipes/18896/main-dishes/beef/meatballs/

Kitchen Hint of the Day!

Save the Bread......

Save all kinds of leftover bread, bagels, baguettes, sandwich loaves, rolls, crackers, biscuits, and pulse to very fine crumbs in the food processor. Freeze in self-sealing plastic bags and use for stuffing and toppings.

Kitchen Hint of the Day!

If your kids are picky eaters and refuse to eat their bread crusts, don’t throw them away. Turn them into breadcrumbs. Crumble the crusts in a food processor, add dried herbs and grated cheese, then freeze them. Use the mix on meals that require a breadcrumb topping. No crust wasted!

One of America's Favorites - Stuffing

One of America's Favorites - Stuffing

Stuffing, filling or dressing is an edible substance or mixture, often a starch, used to fill a cavity in

Stuffed turkey

another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables.

Turkey stuffing often consists of dried bread, in the form of croutons, cubes or breadcrumbs, pork sausage meat, onion, celery, salt, pepper, and other spices and herbs such as summer savoury, sage, or a mixture like poultry seasoning. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts.



It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing" (1850).



In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of

Stuffed Parasol mushroom

meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose.

Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.

It is sometimes claimed that the ancient Roman, as well as medieval, cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T.C. Boyle's book Water Music.

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it "one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide". A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine.

In the United States and Eastern Canada, multi-bird dishes are sometimes served on special occasions. See gooducken and turducken.



Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or

Stuffed orange pepper

cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes,and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.








The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked).

Baked Haddock w/ Green Beans, (Shells) Mac and Cheese, and...

Dinner Tonight: Baked Haddock w/ Green Beans, (Shells) Mac and Cheese, and Whole Grain Bread

They nailed the weather again! Cold and windy and got about an 1" of snow. Possible 40 degrees coming up though so it won't last long. Tried a new halibut recipe for dinner tonight, it's a Baked Halibut one. For dinner tonight I prepared Baked Haddock w/ Green Beans, (Shells) Mac and Cheese, and Whole Grain Bread.


To prepare the Haddock I preheated the oven to 350 degrees. For my seasoning I combined 1 cup Italian Breadcrumbs, 2 Tbsp melted Butter (Blue Bonett Light Stick Butter), 1 teaspoons Parsley or Parsley Flakes, 1/2 teaspoon Garlic Powder, and 1/2 teaspoon Sea Salt. Placed the  fillets in 11x7 in. baking pan and sprinkled the combined ingredients over the fish. Baked for  25 minutes, until the fish was fork flaky. I like this recipe! The Haddock comes out moist and well seasoned. Haddock is good any way you prepare it, it always taste fresh.


Then for sides I prepared a single serving of Del Monte Cut Green Beans and I also microwaved a single serving of Velveeta/Kraft Shells & Cheese (made with 2% milk). For Bread I used Healthy Life Whole Grain Bread. Later tonight for dessert a 4 Slice Package of Dole Banana Dippers (Covered in Dark Chocolate).


Baked Halibut

Ingredients
2 Haddock Fillets
1/2 cup Italian Breadcrumbs
2 Tbsp melted Butter
1 teaspoons Parsley
1/2 teaspoon Garlic Powder
1/2 teaspoon Sea Salt


Directions
Place fillets in 11x7 in.
baking pan.
Combine all other ingredients and sprinkle over fish.
Bake at 350* for 25 minutes.

Velveeta Shells and Cheese – 2% Milk Cheese

Shells and Cheese – 2% Milk Cheese. Microwaveable shell pasta and cheese sauce. Made with 2% milk cheese; 1/2 the fat of regular microwaveable shell and cheese. Ready in 3-1/2 minutes. Fat per serving: Regular Microwaveable Shells and Cheese: 8 g.
Nutrition Facts
Calories in Velveeta Shells and Cheese

Serving Size: 1 serving
Amount Per Serving
Calories 360.0
Total Fat 12.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 20.0 mg
Sodium 940.0 mg
Potassium 0.0 mg
Total Carbohydrate 49.0 g
Dietary Fiber 2.0 g
Sugars 4.0 g
Protein 13.0 g