Jennie - O Turkey Recipe of the Week - Turkey Pasta Salad

This week's Jennie - O Turkey Recipe of the Week is - Turkey Pasta Salad. Made using JENNIE-O® Extra Lean Oven Roasted Turkey Breast. You'll also need Rotini Pasta, Broccoli Florets, Sugar Snap Peas, Cheery Tomatoes, Low Fat Yogurt, Parmesan Cheese, Walnuts, ans Seasoning. Pasta Salad made better and healthier! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/

Turkey Pasta Salad
Packed with veggies and lean protein, this tasty pasta salad will become your family’s go-to side this summer. And best yet? It clocks in at under 300 calories per serving!

INGREDIENTS
2 cups uncooked rotini pasta

½ pound cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1½ teaspoons lemon juice
1 cup broccoli florets
½ cup fresh or frozen sugar snap peas, thawed
¼ cup yellow cherry tomatoes
2 cups plain low-fat yogurt
½ cup fat-free mayonnaise
1 tablespoon grated Parmesan cheese
1½ teaspoons snipped fresh basil or ½ teaspoon dried basil leaves
1 teaspoon minced garlic
½ teaspoon black pepper
¼ cup chopped walnuts, toasted, if desired

DIRECTIONS
1) Cook pasta according to package directions until tender. Cool under cold running water and drain well.
2) Cut turkey breast into ½-inch cubes and toss with lemon juice. Cut broccoli florets into bite-size pieces. Steam broccoli 1 minute. Cool under cold running water and drain well. In medium bowl, toss turkey, broccoli, sugar snap peas and tomatoes.
3) In small bowl, combine yogurt, mayonnaise, Parmesan cheese, basil, garlic and pepper. Pour dressing over salad mixture and toss to coat. Garnish with toasted chopped walnuts, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 190
Protein 16g
Carbohydrates 26g
Fiber 2g
Sugars 9g
Fat 3g
Cholesterol 25mg
Sodium 570mg
Saturated Fat 1g
https://www.jennieo.com/recipes/169-turkey-pasta-salad

Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and....

Dinner Tonight: Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and Baked Garlic Loaf Bread





For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded

Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Windy, Thunderstorms, Humid, and 80 degrees today. But it still beats Cold and Snow! Cleaned the house today, dusted and vacuum. Then straightened up the pantry and did a Spice Check. I went through all the Spices and checked their Expiration Dates. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and Baked Garlic Loaf Bread.




I had purchased some Catfish Nuggets from Kroger yesterday. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put
them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.




For one side we had Fried Potatoes! I've loved these all my life and my Mom makes the best! I
bought a bag of Medium Size Red Potatoes, which we'll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.








As the Skillet is heating, slice the Potatoes. Slice the Potatoes width wise about a 1/4 inch from the
bottom of the Potato. Then slice them length wise all the way through. If you are not going to fry the Potato slices right away, put then in a large bowl of Salted Cold Water until ready to use.










With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.











For another side I prepared some Sugar Snap Peas. To prepare these; Heat a tablespoon of Extra Light

Olive Oil in a large saute pan over medium high heat. Add the Sugar Snap Peas, Salt and Pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the Sugar Snap Peas in a serving bowl, sprinkle with Sea Salt and serve. We haven't had these in a while and turned out great! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert later a bowl of Breyer's Low Carb Vanilla Bean Ice Cream topped with It free Peach Slices.






Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish,

both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Kitchen Hint of the Day!

Sugar Snap Peas............


One of the most notable health benefits of sugar snap peas is they are high in vitamin C. This water-soluble, antioxidant vitamin speeds wound healing, boosts immunity and also aids in the production of collagen. Sugar snap peas contain 60 milligrams per 100-gram serving.


Since they're naturally sweet and tasty, including more sugar snap peas in your diet can be as easy as grabbing a bowl full to eat on their own. They also pair well with healthy dips, from garlicky hummus to a creamy-but-nutritious eggplant-based baba ganoush.

Catfish Nuggets w/ Garlic-Herb Potatoes and Sugar Snap Peas

Dinner Tonight: Catfish Nuggets w/ Garlic-Herb Potatoes and Sugar Snap Peas








To start the morning off I toasted a couple of slices of Healthy Life Whole Grain Bread and topped

the slices with some Smucker's Sugar Free Blackberry Jam. And as usual I made a cup of Bigelow Decaf Green Tea. Its February 7th and its 52 degrees here at 7:00 this morning, and we had a high around 64 degrees and a lot of rain! But come tomorrow only a high of 44 and 32 by Thursday, welcome to Ohio! Anyway after Breakfast I went to the local Kroger and picked up a few items. Then stopped by McDonald's and picked up Breakfast for Mom. Spent the rest of the day cleaning the house and doing some laundry for Mom. I'll visit Dad tomorrow, spent Sunday and Monday at the rehab unit with him, he's making progress! For Dinner tonight I prepared Catfish Nuggets w/ Garlic-Herb Potatoes and Sugar Snap Peas.



Picked up the Catfish Nuggets at Meijer and had them in the freezer. Set a the bag in the fridge to

thaw overnight. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Virgin Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish. Love using all these Zatarain’s Products!




For one side I heated up some Mann’s Stringless Sugar Snap Peas. They come fresh packed in a
plastic bag. Just empty the bag into a small skillet with a 1/2 tablespoon of Light Olive Oil and heated 7 minutes on medium heat. Done, easy way to have some Beans! Only 35 calories and 4 net carbs per serving, 1 cup.








Then for another side dish I prepared – the Little Potato Company Oven Ready Garlic Heab Potatoes.

It comes in a Oven Ready Foil Container. Remove the cardboard sleeve, seasoning pack and plastic film. Add the seasoning pack contents and 2 tbsp of light olive oil to tray. Toss until well coated. Place uncovered tray on in the oven. Cook for 40 minutes until tender, stirring occasionally. Then you can serve them right from foil container they came in. Another delicious Potato Product from the Little Potato Co.! It’s one Comfort Food Dinner Tonight! Really enjoyed this one. For dessert later Jello Sugar Free Dark Chocolate Pudding.











the Little Potato Company Grilled Potatoes – Garlic Herb
GARLIC HERB OVEN|GRILL READY FLAVOR HAS HAD A MAKEOVER!

This heavenly garlic herb flavor is enclosed in a new and attractive packaging design, yet still filled with the fresh Creamer potatoes you’ve come to love! We are giving you a healthier way to enjoy the delicious flavor, with a few small improvements to our seasoning packages:

– all natural ingredients, forget the artificial flavors and colors, you won’t find them here!
– reduced sodium levels
– lower sugar levels

As always, the Garlic Herb flavor is:

– gluten-free
– allergen-free
– fat-free
– cholesterol-free
– Vegan

That’s right, we’ve created a healthy blend to provide you with a sensational flavor experiences that’s not only convenient, but also natural and good for you and your family.

Look for it in your produce section today!

Classic steakhouse comes alive in the Garlic Herb flavor. A colorful mix of red and yellow Creamer potatoes is roasted in a mouth-watering blend of roasted garlic, sweet onions and fragrant rustic herbs.

Just open the package, add the included seasoning, splash a little oil and roast for 30 minutes in the oven or on the barbecue. Perfectly grilled Creamers have never been easier!

Be sure to mix it up and try our other delicious flavors Onion Medley and Barbecue Blend.

In three easy steps, you have perfectly roasted and seasoned potatoes!
Preheat grill to medium-high or oven to 450° F.

1. Simply remove the cardboard sleeve, seasoning pack and plastic film.

2. Add the seasoning pack contents and 2 tbsp of oil to tray. Toss until well coated.

3. Place uncovered tray on grill or in oven. Cook for 30 – 45 minutes* or until tender, stirring occasionally. Serve and enjoy!

Tip: If potatoes look dry during cooking, turn down heat and add 2 tbsp. of water.
Nutritional Information
Serving Size
Per Serving % Daily Value*
Calories 80 0 %
Fat 0 g 0%
Saturated + Trans 0 g 0%
Cholesterol 0 mg
Sodium 220 mg 9%
Potassium 520 mg 15%
Carbohydrate 18 g 6%
Fibre 2 g 8%
Sugars 2 g
Protein 2 g
https://www.littlepotatoes.com/en/products/garlic-herb/





Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern

Baked Ginger Honey Glazed Salmon w/ Sugar Snap Peas and Sliced Carrots

Dinner Tonight: Baked Ginger Honey Glazed Salmon w/ Sugar Snap Peas and Sliced Carrots




For breakfast I toasted a Healthy Life Whole Grain English Muffin and had a cup of Bigelow Decaf Green Tea. Did the morning workout and showered. Then off to Meijer, they had a few items that went on a 2 day sale starting today. Pork Tenderloin Roasts, Buy 1 get one free. Along with some other items, good sale! Hot and very, very humid out. Man I can't stand this high humidity! Back home did a few chores around the house. For Dinner tonight I tried a new recipe, Ginger Honey Glazed Salmon. I prepared a Baked Ginger Honey Glazed Salmon w/ Sugar Snap Peas and Sliced Carrots.
   




I came across this recipe, Ginger Honey Glazed Salmon, on an McCormick Recipe email and couldn't wait to give it a try! I'll need the following to make the dish; 1/4 cup orange juice, 1/4 cup reduced sodium soy sauce, 2 tablespoons honey, 1 tablespoon McCormick® Ground Ginger, 1 teaspoon McCormick® Garlic Powder, 1 green onion (chopped), and 1 pound salmon fillets.







I purchased the Salmon at Meijer Seafood Department earlier today. To prepare the salmon I first rinsed it off under cold water and patted dry with paper towel and set aside. Next mixed the orange juice, soy sauce, honey, ginger, garlic powder and green onion in small bowl. Reserving 2 tablespoons of the marinade. Placed the salmon in large resealable plastic bag. Add remaining marinade; turn to coat well. Refrigerated for 30 minutes. Preheated the oven on 400 degrees. Removed the salmon from marinade. Discarded the remaining marinade.





Baked the salmon for 11 minutes, until fish flakes easily with a fork, basting the fillet 1/2 way through the baking time with the reserved marinade. The salmon came out perfect, and what flavor! The orange juice, soy sauce, and honey combine for a perfect marinade. Then you get the taste of the ginger and garlic powder, outstanding! A for sure Keeper Recipe! I baked my salmon where the original recipe calls for grilling it. The original recipe and web link are at the end of the post.








For one side dish I prepared some Sugar Snap Peas, I had picked these up at Kroger the day
before.They come packaged fresh. To prepare them I heated 1/2 tablespoon of Extra Olive Oil in a medium saute pan over medium-high heat. Added the Sugar Snap Peas, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender.







Then for a second side I heated up a can of Del Monte Sliced Carrots. Another canned Vegetable

that’s as good as fresh. Just empty the can into a small sauce pan and heat to boiling, reduce heat and simmer until heated through. I also baked a can of Pillsbury Breadsticks. Still searching for a replacement for the Pillsbury Italian Loaf Bread in which Pillsbury no longer makes, why no clue it was their best! For dessert later a Weight Watcher's Cookie and Cream Ice Cream Bar.










Ginger Honey Glazed Salmon

Marinate then brush salmon with a mixture of honey, ginger, soy sauce and orange juice to give it a flavorful glaze.

Ingredients

Serves: Makes 4 servings.
1/4 cup orange juice
1/4 cup reduced sodium soy sauce
2 tablespoons honey
1 tablespoon McCormick® Ginger, Ground
1 teaspoon McCormick® Garlic Powder
1 green onion, chopped
1 pound salmon fillets

Directions

1 - Mix orange juice, soy sauce, honey, ginger, garlic powder and green onion in small bowl. Reserve 2 tablespoons of the marinade. Place salmon in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
2 - Refrigerate 30 minutes. Remove salmon from marinade. Discard any remaining marinade.
3 - Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork, basting occasionally with reserved marinade.

Nutrition information
(Amount per serving)
Calories: 186Cholesterol: 62mg
Sodium: 421mgProtein: 25g
Total Fat: 6gFiber: 0g
Carbohydrate: 8g

http://www.mccormick.com/recipes/main-dishes/ginger-honey-glazed-salmon#

Stir-Fry Shrimp with Udon Noodles

Dinner Tonight: Stir-Fry Shrimp with Udon Noodles





Started my day with a light Breakfast of a toasted Healthy Life Whole Grain English Muffin topped
with I Can't Believe It's Not Butter. Also my morning cup of Bigelow Decaf Green Tea. After that I went to Kroger for Mom, just needed a fe items. Back home helped Mom with some laundry and got the leaf blower out to blow out a lot of leaves and small limbs. They are tearing down the woods behind us and it's giving us a mess to clean up! Anyway for dinner tonight I prepared a Stir – Fry Shrimp with Udon Noodles.








I've been wanting Stir - Fry for a while now, so why not tonight! To make this dish I’ll need; 1 – 7oz.
pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Large Shrimp, Asparagus, Baby Carrots, Sugar Snap Peas, 1 tsp minced Garlic, 1 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).






To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.






In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of
Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.








Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil

(cooking on medium Stir-Fry Shrimp with Udon Noodles 005high) along with the Butter, Asparagus, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert/snack later some Tostitos Multi Grain Scoops and Newman's Own Black Bean and Corn Salsa.









KA*ME UDON STIR-FRY NOODLES

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are

often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.


INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Stir-Fry Shrimp with Udon Noodles

Dinner Tonight: Stir-Fry Shrimp with Udon Noodles




For Breakfast I made a package of the Pioneer White Peppered Gravy and a couple of slices of
toasted Healthy Life Whole Grain Bread, love that Gravy! It's another bitter cold morning out again, 2 below zero. It was sunny out but it didn't warm up much at all out there today. So it's another day of puttering around the house, boring. Anyway for dinner tonight I prepared a Stir - Fry Shrimp with Udon Noodles.








To make this dish I'll need; 1 – 7oz. pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Large Shrimp, Asparagus, Baby Carrots, Sugar Snap Peas, 1 tsp minced Garlic, 1 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).






To prepare it, I started by preparing the Baby Carrots. I wanted to boil them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.





In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.











Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil

(cooking on medium high) along with the Butter, Asparagus, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







KA*ME UDON STIR-FRY NOODLES

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are

often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.


INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice

Dinner Tonight: Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice





After a light breakfast I took Mom up to Kroger so she could pick up a few items and while there

they had Coffee Makers on sale so I picked one up for Mom and Dad for Christmas. They've needed a new for a long time. I've never been a Coffee drinker, Green Tea is about it. I also stopped by McDonald's so she could pick their Breakfast up. Outside it was in the 50's and cloudy early, as day went on rain moved in. We have cooler weather moving in for the weekend they say, high in the 30's Saturday. The hospital called and I going Tuesday morning for my finger surgery. Shouldn't been in there but about 20 minutes. I'm having the cyst removed and they have to do it at the Hospital due to possible infection. Anyway not much else going on today. For dinner tonight something new, I prepared Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice.




Wanted something different tonight so it's Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Choy Sweet Sour Sauce, Kroger fresh Sugar Snap Peas, 1 can of Dole Pineapple Tidbits, 1 can of Sliced water Chestnuts, and Uncle Ben's White Rice. Pineapple, Water Chestnuts, and White Rice. I had seen the Sweet and Sour Meatballs on an episode of Pioneer Woman so I thought I would do a version of that for dinner. Wasn't sure what to have with it so I raided the pantry and came out with the  Pineapple, Water Chestnuts, and White Rice. I had the Sugar Snap Peas in a container in the fridge. I used Honeysuckle White Turkey Meatballs, La






To prepare the Meatballs; I heated up a medium size skillet on medium heat (sprayed with Pam
Cooking Spray). Added the Turkey Meatballs. The meatballs are precooked so all you have to do is reheat them. So I added then to the skillet and topped them with La Choy Sweet Sour Sauce. I let them simmer, turning them several times, for 15 minutes; until they were heated through. Se the skillet aside, putting the lid on the skillet.

I then took another medium size skillet, sprayed it with Pam Cooking Spray and added 2 tablespoons of Extra Virgin Olive Oil. Heated this on medium heat also. As the skillet was heating I opened up the Sliced Water Chestnuts, draining the can of all the liquid. I then opened up the can of Dole Pineapple Tidbits, I drained the juice from the can and reserving it in a small bowl. The Sugar Snap Peas come in a sealed plastic container, just cut it open and gave the Peas a quick wash with water.






So the skillet is heated and I first add the Water Chestnuts, they take the longest to get done. Cooked

them for about 10 minutes, stirring often. I then added Sugar Snap Peas, these don't take long at all. Stirring the Peas and Chestnuts together. I turned the heat down to low and added the Pineapple Tidbits and the reserved Pineapple Juice. The amount of juice you add is up to your preference. I added about 1/4 of the juice. Continued cooking for another 5 minutes; turned the heat off and put the lid on the skillet. To prepare the Uncle Ben's White Rice is the easy part. It comes in a microwavable package; just heat for 90 seconds and serve! I love Uncle Ben's Rice, I don't care if you boil it or microwave it it always turns out perfect.




So to serve this, in a bowl, I made a bed of the White Rice. Topped it with Water Chestnuts, Sugar

Snap Peas, and Pineapple Tidbits. The topped that with the Turkey Meatballs, and chow down! This made one delicious dish! The Turkey Meatballs were incredible. The Meatballs absorbed all that Sweet and Sour Sauce and just made the Meatballs pop with flavor. Then you have the mixture of Water Chestnuts, Sugar Snap Peas, and Pineapple Tidbits. All just had such a fantastic flavor, the Pineapple Juice just tied all 3 ingredients together. With the bed of White Rice it made everything perfect, Rice is good with any dish! I'll have to add this to the "Keeper Recipes" I had a Diet Peach Snapple to drink. For dessert later a Jello Sugar Free Dark Chocolate Mousse.




Honeysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs.

They’re fully cooked and ready to heat and eat.

Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g

http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1

Buffalo 10 oz. New York Strip Steak w/ Sugar Snap Peas and Steakhouse Seasoned Diced Potatoes

Dinner Tonight: Buffalo 10 oz. New York Strip Steak w/ Sugar Snap Peas and Steakhouse Seasoned Diced Potatoes





The Fall Season is trying to push into our area. A beautiful Fall day out there today! This morning the sun was out and it was 49 degrees, a daytime high of 73 degrees. After Breakfast, a morning workout, and shower I headed over to spend some time with Dad at the rehab center. He's breathing a lot better and feeling a lot better, he'll start rehab tomorrow and hopefully home soon! Back at home it was an afternoon of Football! For dinner tonight I prepared a Buffalo 10 oz. New York Strip Steak w/ Sugar Snap Peas and Steakhouse Seasoned Diced Potatoes.
 



I had one Wild Idea Buffalo 10 oz. New York Strip Steak left in the freezer. So last night I took it out

of the freezer and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn. Once the skillet is hot I added the Steak let it sear on the high heat for about 4 minutes. Then turned it once and cooked for 4 more minutes then into a preheated oven (400 degrees) to a perfect medium rare. Served it with some Sauteed Mushrooms. The Steak is every bit as delicious as it looked! The taste so fresh and has a slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. Steak was plenty big so I saved some it for my Breakfast in the morning.







For one side I prepared some Sugar Snap Peas. They are from Kroger and come packaged fresh. To prepare them I heated 1/2 tablespoon of Extra Olive Oil in a medium saute pan over medium-high heat. Added the Sugar Snap Peas, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender.








For another side I prepared some Simply Potatoes Steakhouse Seasoned Diced Potatoes. Just love using all the Simply Potatoes Products, always fresh and always and delicious Potato Dish. These come seasoned with Steakhouse Seasoning, I added some Sea Salt and a bit of Ground Pepper. For dessert later a bowl of Del Monte Sliced Peaches.








Wild Idea Buffalo 10 oz. New York Strip Steak

10 oz. New York Strip Steak
A classic American favorite, lean and luscious. 10 oz.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/new-york-strip-steaks






Health Benefits of 100% Grass Fed Bison
Wild Idea Buffalo meat is:
* Lower in calories, fat, and cholesterol than chicken or fish.
* Higher in protein than beef. Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
* 100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison. Red Meat That’s Good for You!
Beyond Organic

Wild Idea Buffalo was started with a simple idea: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability. To that end, we have left no stone unturned in our effort to “go beyond organic” and provide the best tasting red meat available.

Wild Idea Buffalo Co has chosen therefore not to have its product USDA Certified Organic, but rather “go beyond Wild Ideaorganic” with the way we raise our buffalo. We believe in providing the buffalo and the ecosystem that we share with the buffalo the respect and care that they both deserve. All our animals are 100% grass-fed, hormone/antibiotic/pesticide free, 100% free roaming, and always humanely field harvested. The humane manner in which Wild Idea Buffalo raises and harvests its buffalo leads to a superior product which is healthier for the consumer, the environment, and the animal.

Quite simply, if you are searching for the healthiest, most sustainable, and most humanely raised red meat available then look no further than Wild Idea Buffalo Co. Our approach to raising buffalo is second to none with a difference you can taste with your first bite.

http://wildideabuffalo.com/healthier-red-meat/

Shrimp with Udon Noodles

Dinner Tonight: Shrimp with Udon Noodles





Started the day off with a Breakfast Sandwich. I scrambled some Egg Beater's Egg Whites, fried
some Bologna, topped with a slice of Sargento Ultra Thin Sharp Cheddar Cheese. Then on to the morning workout and a shower. Dad had a Doctor's appointment for a checkup. So while him and Mom were out I vacuumed and dusted the house. Then outside got the leaf blower out and swept around the driveway and deck. The tree in front of the house has already lost most of it's leaves, and they are everywhere so it's a daily sweeping outside. Got everything done and kicked back for the late afternoon! For dinner tonight it's Shrimp with Udon Noodles.




So to make this dish I needed; 1 - 7oz. pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Jumbo Shrimp, Baby Carrots, Sugar Snap Peas, 1 Can LaChoy Sliced Water Chestnuts,   1 tsp minced Garlic, 2 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).






To prepare it, I started by preparing the Baby Carrots. I wanted to boil them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.





In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.











Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil

(cooking on medium high) along with the Butter, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! What a dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert/snack later Chips and Dip, some Ruffle's Reduced Fat Potato Chips and Lay's Ranch Dressing.


         

UDON STIR-FRY NOODLES

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.

INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles