Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans Fajitas

Dinner Tonight: Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans Fajitas

I had a Ham and Scrambled Egg Sandwich for Breakfast this morning. Using Boar's Head Smoked Honey Ham, 1 medium Egg (Scrambled), A shake or two of frank's Hot Sauce in the Egg, and a Kroger Wheat Hamburger Bun (Toasted). Along with my morning brew of Bigelow Decaf Green Tea, I was ready for the day! Not too bad out today, sunny and in the low 30's. They say in the 50's tomorrow but rain all day. Got out and cleared the driveway of the remaining snow and ice. Then got out and ran an errand for Mom and stopped by the bank and back home. For dinner tonight, last night's leftovers makes my dinner tonight. I prepared a Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans Fajitas.



Yesterday's meal of Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans was so good that I was going to make sure that the leftovers did not go to waste! So tonight I made the leftovers into Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans Fajitas. I used Mission Flour Fajitas. I started by shredding one of the Chipotle Honey - Roasted Chickens, using the Bear Paw. I had purchased the Bear Paw Meat Shredder on Amazon last week, come in handy for shredding meat and removing meat from the roasting pan onto a platter. So I shredded the Chicken and then put it into a small sauce pan and reheated it. As the Chicken was heating, in another small sauce pan I reheated the Stewed Pinto Beans. Once both were reheated I took a Fajita and first spread Chicken on it and then the Stewed Pinto Beans. I topped it with a few shakes of the Frank's Hot Sauce and sprinkled some fresh grated Dutch Gouda Cheese. Not only did this make a great dinner last night, it made another delicious meal for me tonight. Makes one hearty Fajita! The Hot Sauce and Gouda Cheese just added that extra flavor. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt. I've left the original post with full recipe for the Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans below.



Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans

A couple of new recipes for dinner. These come from an issue of Clean Eating Magazine, Chipotle

Honey - Roasted Chicken w/ Stewed Pinto Beans. Another one of those recipes that looked and sounded too good to pass up. The recipe calls for; Pam with Olive Oil Cooking Spray, 1 tbsp Raw Honey, 2 1/2 tsp Safflower Oil, divided ( I used Extra Virgin Olive Oil), 1 tsp Lime Zest plus 2 tsp fresh Lime Juice (divided), 1/4 plus 1/8 tsp Chipotle Chile Powder(divided), 1/2 tsp Sea Salt (divided), Pinch fresh Ground Black Pepper, 4 Bone - In Chicken Breasts (I used only two Boneless and Skinless Chicken Breasts), 1 small Red Onion (finely chopped), 1 tbsp Minced Garlic, 1 tbsp finely chopped seeded Jalapeno Chile Pepper, 1 tbsp unsalted Tomato Paste, 1 15 - oz BPA - free can unsalted Pinto Beans, drained and rinsed, 1 cup Low - Sodium Chicken Broth, and 3 tbsp finely chopped fresh Cilantro leaves (divided.)



To prepare it, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil and mist with cooking spray. In a small bowl , combine Honey, 2 tsp Oil, Lime Juice, 1/4 tsp Chile Powder, 1/4 tsp Sea Salt, and Black Pepper. Using Paper Towels, pat Chicken dry and place on prepared sheet. Brush Chicken evenly with Honey Mixture. Roast for about 30 to 35 minutes, turning over halfway, until golden brown and Chicken reaches 165 degrees when tested with an instant read thermometer in thickest part. Remove from oven, cover and let rest for 5 minutes. Using tongs, turn Chicken to dip both sides in caramelized juices on sheet. (Alternatively, use a brush to brush it on.) Meanwhile, in a medium saucepan on medium, heat remaining 1/2 tsp Oil. Add Onion, Garlic, Jalapeno, remaining 1/4 tsp Sea Salt.Saute until Onion is soft, about 5 minutes. Add Tomato Paste and saute for 1 minute. Add Beans and Broth, and bring to a simmer on medium high. Cover, reduce heat to low and simmer for 25 minutes more. Stir in Lime Zest and 2 tbsp Cilantro. To serve divide Beans on to bowls or plates and top each serving with 1 piece Chicken. Drizzle any remaining Juices from baking pan over Chicken and sprinkle with remaining tbsp Cilantro.


Fairly easy to prepare and worth anytime it takes. The Chicken is just flat out delicious! The Spices, Lime and Jalapeno all combine to make one flavorful Chicken Breast. Also the recipe turns out a good Bean dish also, that makes the perfect side dish for the Chicken. Another Keeper Recipe. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Chipotle Honey - Roasted Chicken w/ Stewed Pinto Beans

Ingredients

Pam with Olive Oil Cooking Spray
1 tbsp Raw Honey
2 1/2 tsp Safflower Oil, divided
1 tsp Lime Zest plus 2 tsp fresh Lime Juice, divided
1/4 plus 1/8 tsp Chipotle Chile Powder, divided
1/2 tsp Sea Salt, divided
Pinch fresh Ground Black Pepper
4 Bone - In Chicken Breasts
1 small Red Onion, finely chopped
1 tbsp Minced Garlic
1 tbsp finely chopped seeded Jalapeno Chile Pepper
1 tbsp unsalted Tomato Paste
1 15 - oz BPA - free can unsalted Pinto Beans, drained and rinsed
1 cup Low - Sodium Chicken Broth
3 tbsp finely chopped fresh Cilantro leaves, divided


Instructions

1 - Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and mist with cooking spray.
2 - In a small bowl , combine Honey, 2 tsp Oil, Lime Juice, 1/4 tsp Chile Powder, 1/4 tsp Sea Salt, and Black Pepper
3 - Using Paper Towels, pat Chicken dry and place on prepared sheet. Brush Chicken evenly with Honey Mixture. Roast for about 30 to 35 minutes, turning over halfway, until golden brown and Chicken reaches 165 degrees when tested with an instant read thermometer in thickest part. Remove from oven, cover and let rest for 5 minutes. Using tongs, turn Chicken to dip both sides in caramelized juices on sheet. (Alternatively, use a brush to brush it on.)
4 - Meanwhile, in a medium saucepan on medium, heat remaining 1/2 tsp Oil. Add Onion, Garlic, Jalapeno, remaining 1/4 tsp Sea Salt.Saute until Onion is soft, about 5 minutes. Add Tomato Paste and saute for 1 minute. Add Beans and Broth, and bring to a simmer on medium high. Cover, reduce heat to low and simmer for 25 minutes more. Stir in Lime Zest and 2 tbsp Cilantro.
5 - Divide Beans among shallow bowls and top each serving with 1 piece Chicken. Drizzle any remaining Juices from baking pan over Chicken and sprinkle with remaining tbsp Cilantro.


Nutrients Per Serving (1 Chicken Breast and 1/2 cup Beans)

Calories - 422, Total Fat - 9 g, Sat. Fat - 2 g, Carbs - 23 g, Fiber 6 g, Sugar - 6 g, Protein - 58 g, Sodium - 387 mg, Cholesterol - 166 mg

Dinner Tonight: Turkey Chili Mac and Cheese w/ Baked Harvest Grain Bread.

Getting sort of chilly around here, it was about 33 degrees with a wind chill of 24 degrees. Cloudy all day but we've been lucky none of the snow that some places have been getting. Took Mom and Dad to their Family Doctor, Dad had to have a checkup and they wrote a prescription for a lift chair. He's been having problems getting out of a chair so this lift chair should help. For dinner tonight I prepared Turkey Chili Mac and Cheese w/ Baked Harvest Grain Bread.

Made some Turkey Chili Mac and Cheese to warm the day up a little. I used 2 Cans of Hormel Turkey Chili with Beans, Barilla Whole Grain Elbow Pasta (4 servings), Dried Cilantro, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, and fresh grated Dutch Gouda Cheese. For some reason, not sure why, it's getting harder to find Whole Grain Pasta Products around this area. You can find Spaghetti, most of the time, but all other varieties are hard to find anymore.

I prepared the Elbow Pasta in a large sauce pan, according to the package directions. When the Pasta was done I drained the water and put the Pasta in a small Dutch Oven. I then added the Turkey Chili to the Pasta and mixed well. Added a 1/2 cup of the Sargento Cheese and Cilantro, mixed and put the lid on the Dutch Oven. Heated it on medium low until I was ready to serve it. Another tasty comfort food dish! The Pasta came out just right and as always the Hormel Turkey Chili with Beans was delicious. Served it in a bowl and topped it with a sprinkle of The Sargento Cheese and the fresh grated Dutch Gouda. Love using Dutch Gouda, it melts good and gives dishy a creamy taste. I also baked a loaf of Kroger Bakery Harvest Grain Bread, which goes great with Chili, Soups, and Stews. For dessert later a Jello Sugar Free Dark Chocolate Pudding.  

Hormel: Turkey w/Beans 98% Fat Free Chili

Turkey with beans 98% fat-free favorites: Hormel chili in a layered dip! Hormel chili in a rice CASSEROLE!Hormel Turkey Chili w Beans

* Since 1891
* NO preservatives





Directions:

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 45mg 15%
Sodium 1250mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g

http://hormel.com/Brands/HormelChili.aspx






Barilla Whole Grain Elbows

Try Barilla's Whole Grain Elbow pasta. Made with 51% whole wheat, Barilla Whole Grain had 3 times the fiber of regular pasta while still tasting great!


Elbows is named for its twisted tubular shape that can vary in size, and be either smooth or ridged. Pasta elbows originated from Northern and Central Italy, where they are traditionally used in soups. The Barilla version is ridged with an extra twist, giving it a more sophisticated shape that also helps to hold the sauce. With Barilla twisted Elbows, you can take this fun shape beyond the expected in any number of traditional Italian meals, in soups, baked pasta dishes, or tossed with vegetable or cheese sauces.

1. Bring 4-6 quarts of water to a rolling boil. Add salt to taste, if desired.
2. Add contents of package to boiling water. Stir gently.
3. Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 7 minutes. For more tender pasta, boil an additional minute.
4. Remove from heat. Drain well and serve as desired.

Whole grain pasta is best paired with tomato or cream sauces. Pesto sauces also go well with whole grain pasta. Meat and game sauces pair well too. Green vegetables in general taste very good with whole grain pasta. Pine nuts, walnuts, chestnuts, pistachios, and dried fruit such as raisins and apples pair very well with this whole grain pasta. Cheese sauces made with Parmigiano, Grana, Asiago, Pecorino, Ricotta, Provolone, or Fontina cheese work well with whole grain pasta in terms of flavor profiles.


Amount Per Serving % Daily Value*

Calories 200
Fat Cal 15

Total Fat 1.5g 2%
Sat Fat 0.0g 0%
Trans Fat 0.0g 0%
Cholesterol 0.0mg 0%
Sodium 10.0mg 0%
Total Carb 41.0g 14%
Fiber 6.0g 24%
Sugar 2.0g
Protein 7.0g


http://www.barilla.com/content/product/whole-grain-elbows?gclid=CjwKEAiAhIejBRCKm_fTxIWyyXcSJABXY0XYm-H9bC5TKQCg2dYLwwpnueKtXnyZ--cp8XupeW-v4RoCJQ7w_wcB

Crock Pot 3 Bean Buffalo Chili w/ Oyster Crackers

Dinner Tonight: Crock Pot 3 Bean Buffalo Chili w/ Oyster Crackers








Well we avoided the morning snow they said we could get, still chilly out only about 22 degrees out this morning. But around 2:00 this afternoon it started snowing and we got about 1/2" of snow on the ground but not the roads. It melted about an hour later. Ran a few errands for Mom and finished the laundry for her. Stopped by to see Dad at rehab and back home. Wanted a hot and hearty meal tonight so what better than Crock Pot 3 Bean Buffalo Chili! Absolutely love this stuff!

I had this froze in the freezer so I let it sit the fridge to thaw overnight. It's my last container of the Crock Pot 3 Bean Buffalo Chili so I'll be making a new batch soon. It freezes and reheats great. After heating it up I added a couple of shakes of Frank's Red Hot Sauce and topped it with some fresh grated Dutch Gouda Cheese. For me it gets no better! I'll leave the recipe on how to prepare the Crock Pot 3 Bean Buffalo Chili below.








It’s loaded with nothing bu good things. I use Wild Idea Buffalo’s Ground Buffalo which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans (rinsed), and 1 Can (15 oz.) Great Northern Beans (rinsed). Then I mix in 1 White Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours. Then you have yourself some good, comfort food Chili! You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it.

Crock Pot 3 Bean Buffalo Chili



Ingredients:

2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers

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



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

Wild Idea Buffalo Ground Round, 99% Lean

We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.





http://wildideabuffalo.com/

Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup

Dinner Tonight: Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup

Cloudy most of the day but no snow or rain, about 38 degrees out. A big thank you to one of my neighbors for finding Driveway Salt! It's really hard to come by, even Highway Maintenance Departments are finding it hard to come by. And we'll need it the way it sounds with heavy snow coming in Sunday and Monday. Hope they miss this forecast! For dinner something new, I prepared Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup.

To make the Hardwood Smoked Turkey Sausage Sandwich, I used Butterball Hardwood Smoked Turkey Sausage. I took one of the Sausages and cut it up into 3 equal pieces. Then I split those pieces in half, slicing them in the middle length wise. Using a medium size skillet, I sprayed it with Pam cooking Spray, added a tablespoon of Extra Virgin Olive Oil, and heated it on medium. When the skillet was heated up I added the Turkey Sausage skin down. I cooked it until the the skin casing started to brown and then flipped it over and continued cooking for another 4 minutes. When browned and heated through I served it on an Aunt Millie's Reduced Calorie Whole Grain Bun. On the bottom bun I laid a slice of Murray's Dutch Gouda Cheese. Then the split Sausage and topped it all with Kraft Reduced Fat Mayo w/ Olive Oil. One delicious Sandwich!

Then to go with the Sandwich I made a pot of Spicy Asian Carrot Soup. First time I prepared this, and it won't be the last! It turned out to be one thick and rich Soup. I had come across it in a Pillsbury Magazine and it looked and sounded like a winner. Among other ingredients it has Carrots, Yellow Onions, 1/2 and 1/2, Garlic, Ginger, Honey and Soy Sauce. Sound Good? You mix all but 2 of the ingredients in a Crock Pot and let them cook on low for 9 hours. When the Carrots and all the ingredients have heated and softened carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot. Ladle the soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro. And you have one decadent hot bowl of Spicy Asian Carrot Soup! Plus it's only 100 calories and 11 net carbs per serving. The full recipe along with it's web link is at the bottom of the post. I really enjoyed this dinner. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.











Spicy Asian Carrot Soup

Looking for spicy Asian side dish? Then check out this slow-cooked carrot soup that’s sprinkled with cilantro.


Ingredients:

4 - cups sliced carrots (3/4 to 1 inch thick; about 6 large)
1 - medium yellow onion, chopped (1/2 cup)
3 - cloves garlic, cut in half
1 - piece (1 inch) ginger root, peeled, sliced
2 - tablespoons rice vinegar
2 - tablespoons soy sauce
2 - teaspoons honey
1/4 - to 1/2 teaspoon crushed red pepper flakes
1/2 - teaspoon salt
1/4 - teaspoon pepper
1 - carton (32 oz) vegetable broth
1 - cup half-and-half
Chopped fresh cilantro leaves

Directions:

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place all ingredients except half-and-half and cilantro; stir well.
2 Cover; cook on Low heat setting 8 to 9 hours or until carrots are very tender.
3 Carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot.
4 Ladle soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro.


Nutrition Information
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving Calories 100 ( Calories from Fat 35), % Daily Value Total Fat4g 4% (Saturated Fat 2 1/2g,2 1/2% Trans Fat 0g0% ), Cholesterol 15mg 15%; Sodium 1000 mg 1000%; Total Carbohydrate 13g 13% (Dietary Fiber 2g 2%   Sugars 8g 8% ), Protein 2g 2% ; % Daily Value*: Vitamin A 210%; Vitamin C4 %; Calcium 6%; Iron 2%;
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.


http://www.pillsbury.com/recipes/spicy-asian-carrot-soup/62c064c4-9069-40e1-b39b-2ee149506a19

Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti

Dinner Tonight: Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti




We avoided the real bad weather as it stayed North of us. Did get some wind and rain at daybreak but

nothing bad. Cooled down into the 70's but still have that humidity, Ugh! For dinner I went with bit of an Italian flair, Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti and Whole Grain Bread.




I used the Perdue Perfect Portions Italian Style Chicken Breasts again. I really like using these Chicken Breasts, they come frozen and individually wrapped. You can grill them, bake them, or fry them which is what I did this time. I pan fried the Breast in light Canola Oil about a total of 10 minutes all together, turning them once. Fried up perfectly and well seasoned with the hint of Italian Seasoning.




I served the Chicken with a side of Buitoni Wild Mushroom Agnolotti. In case you were wondering Agnolotti is a kind of ravioli. Their filled with fresh portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. To prepare just add the pasta to 4 quarts boiling water; added 1 tbsp of extra virgin olive oil and stirred frequently to prevent it from sticking; reduced the heat to boil gently 4-6 minutes. Seasoned it with just a bit of Sea Salt and topped it with some freshly grated Dutch Gouda Cheese. With the added Chicken it made a perfect meal! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.


 

Perdue Perfect Portions Italian Style Chicken Breasts

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Directions

Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.



Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g




Buitoni Wild Mushroom Agnolotti

Generously filled with fresh portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. Since 1827. All natural. Good food, good life. Good to Know: Buitoni Pasta is made with simple, all natural ingredients with no preservatives.

Ingredients
Durum Wheat Flour (Semolina, Durum Flour), Portabello Mushrooms, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzyme), Cream, Eggs, Crimini Mushrooms, Skim Milk, Water, Bread Crumbs (Wheat Flour, Dextrose, Yeast, Salt), Light Cream (Cream, Milk), 2% or Less of Onions, Salt, Garlic, Sugar, Grana Padano Cheese (Skimmed Cow's Milk, Cheese Cultures, Rennet, Egg White), Wheat Flour, Mushroom Base (Rehydrated Mushrooms, Salt, Sugar, Natural Flavor, Butter [Sweet Cream, Salt], Potato Starch), Sweet Madeira Wine Reduction, Butter (Cream, Salt), Carrageenan, Canola Oil, Spices, Brown Sugar, Soy Lecithin.


Directions
Must be kept refrigerated. May be frozen. Cook thoroughly. For food safety and quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F. Cut open package. Add pasta to 4 quarts boiling water; add 1 tbsp olive oil and stir frequently to prevent sticking; reduce heat to boil gently 4-6 minutes or until tender; (if frozen, do not thaw. Cook as above) drain. Avoid boiling vigorously; serve with your favorite Buitoni Refrigerated Sauce or toss lightly with oil and enjoy. Use or freeze by date on front of package. Product may be frozen for up to one month.


Nutrition Facts
Serving Size: 1 cup
Servings Per Container: 2.5
 
Calories 280
     Calories from Fat 90
Amount Per Serving and/or % Daily Value*
Total Fat 10 g (15%)
     Saturated Fat 5 g (27%)
     Trans Fat 0 g
Cholesterol 60 mg (19%)
Sodium 670 mg (28%)
Total Carbohydrate 34 g (11%)
     Dietary Fiber 3 g (10%)
     Sugars 3 g
Protein 13 g


http://www.buitoni.com/

Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’ins

Dinner Tonight: Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’ins

Couldn't wait to have these Soft Tortillas again, Old El Paso Stand ‘n Stuff Soft Flour Tortillas. This is one of my favorite Taco Shells, these are great! Their a Flour Soft Stand Up Tortilla. Only 160 calories and 24 carbs per serving which is 2 Tortillas. Their formed into a soft bowl and keep their shape after warming them up and loading them up! Because of their shape you can really load them up with your fillers. If you come across these grab a box, you’ll love them!



Tonight's Dinner Fix'ins are; Jennie – O Extra Lean Ground Turkey – 99/1. I pan fried it in Canola Oil and seasoned it with Ground Cumin, Sea Salt, Cilantro Flakes, Diced Green Onions, and a 1/2 packet of Old El Paso Taco Seasoning. I also added Dole Chef's Cut Diced Pineapple and Mango, Del Monte Sweet Corn, Sliced Black Olives, Bush’s Low Sodium Dark Red Kidney Beans, Lettuce, fresh Shredded Dutch Gouda Cheese, and Taco Bell Creamy Chipotle Sauce. If you’ve never tried the Taco Bell Creamy Chipotle Sauce it’s another you have to try. It’s got a nice creamy thick sauce with just the right amount of Chipotle heat! A little high in calories and fat but it’s one of those that’s so good it’s worth it every now and then. The Dole Chef's Cut Diced Pineapple and Mango is another new item I came across at Walmart the other day. They come frozen and already diced, perfect for any recipe. Adding this to all the other ingredients was the right touch! Along with heat provided by different things the fruit gives that slightly sweet taste, great pairing! These could be the best Tacos I've ever prepared. My parents were going to have something else for their dinner till they seen how good they looked. They agreed with me delicious! For dessert later some Newman's Own Blackbean and Corn Salsa with Tostito's Baked Scoops.

Dole - Chef-Ready Cuts Diced Pineapple and Mango


Nutrition Facts
Dole - Chef-Ready Cuts Diced Pineapple and Mango
Servings:  
Calories 90 Sodium 0 mg
Total Fat 0 g Potassium 190 mg
Saturated 0 g Total Carbs 20 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 16 g
Trans 0 g Protein 0 g
Cholesterol 0 mg