Velveeta Cheesy Skillet Turkey Mac w/ Harvest Grain Bread

Today's Menu: Velveeta Cheesy Turkey Mac w/ Harvest Grain Bread

Want an easy, filling, comfort dinner tonight, I have one for you and it's one those pot meals! Easy to make and easy to clean up. It's the Kraft/Velveeta Cheesy Skillets Dinner Kit/Ultimate Cheeseburger Mac, But mine is Turkey Mac. Using Ground turkey its a little be healthier and less calories and carbs. So for dinner tonight I prepared Kraft/Velveeta Cheesy Skillets Dinner Kit/Ultimate Turkey and Cheese Mac with  Harvest Grain Bread.



I used Kraft/Velveeta Cheesy Skillets Dinner Kit/Ultimate Cheeseburger Mac. The dinner kit includes: Pasta, Velveeta Cheese Sauce, and Seasoning pack. All I had to do was add the 2 cups of water and 1 lb. of Ground Turkey. I used Jennie – O Extra Lean Ground Turkey. Using the Extra Lean Ground Turkey instead of the Ground Beef you can lower the calorie count by anywhere from 60 – 80 calories! As I browned the Turkey I added Sea Salt, Pepper, and Ground Smoked Cumin for seasoning. It’s ready in about 10 minutes. I then add 2 cups of water, the seasoning and pasta. Simmer for 11 – 13 minutes and add the Velveeta Cheese and your ready for dinner.  I’ll leave the instructions at the end of the post. It’s 350 calories and 27 carbs but you can lower the calorie count by using the Ground Turkey as stated above. I also warmed up a small loaf of Kroger Bakery Harvest Grain Bread and topped the slices with I Can't Believe It's Not Butter. This makes one hearty and tasty meal! They have different varieties of the Velveeta Skillets, I've tried 3 different ones and they are all delicious! For a dessert/snack later a 100 Calorie Mini Bag of Jolly Time pop Corn.

Velveeta Cheesy Skillets Ultimate Cheeseburger Mac

Ingredients:
* 1 LB. Ground Beef or Ground Turkey (Extra Lean)
* Sea Salt, Pepper, Cilantro, Ground Smoked Cumin to taste; Optional
* 2 Cups Water
* 1 Velveeta Cheesy Skillets Dinner Kit/Ultimate Cheeseburger Mac

Instructions:
* Brown and season 1 LB. Ground Turkey in large skillet. Drain
* Add 2 cups water, seasoning and pasta. Bring to a boil. Reduce Heat.
* Cover, Simmer and stir often until most of water is gone about 11-13 minutes. Remove from heat.
* Add Cheese from Velveeta Cheese Pouch. Stir in Cheese Sauce and serve

Oven Roasted Turkey Breast w/ Mashed Potatoes, Sugar Snap Peas, and...

Today's Menu: Oven Roasted Turkey Breast w/ Mashed Potatoes, Sugar Snap Peas, and Baked Artisan Harvest Grain Bread

It was a bit of pre Thanksgiving Dinner tonight, Oven Roasted Turkey Breast w/ Mashed Potatoes, Sugar Snap Peas, and Baked Artisan Harvest grain Bread. I prepared a Jennie - O Oven Ready Turkey Breast. This is the easiest Turkey Breast there is to prepare! Preheat your oven to 375 degrees and remove the frozen Turkey from the outer package. Keep the Turkey in it's cooking bag and place it in a roasting pan. Roast it for 2 1/2 to 3 hours making sure the Turkey reads at least 170 degrees. You have Turkey! Simple, easy, and delicious.

For sides we had individual servings of Idahoan Mashed potatoes,  Sugar Snap Peas, and Meijer Bakery Artisan Harvest grain Bread. All these are easily prepared items also. For the Idahoan Mashed Potatoes just add a bit of water and microwave for 1 1/2 minutes, done. The Sugar Snap Peas is a new one I've tried now a couple of times, Walmart Marketside brand. You can microwave these or boil them in water which is what I did. Just boil for 3 - 4 minutes and their ready. These are some of the best tasting Sugar Snap Peas I've ever had. Their big and bursting with flavor.  I also baked a Meijer Bakery Artisan Harvest Grain Loaf Bread. For dessert later a bowl of Blue Bunny Frozen Chocolate/Vanilla Swirl Yogurt.

**Added some leftover sliced carrots**
 


Jennie – O Oven Ready™ Boneless Skinless Turkey Breast


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

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

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

Turkey Meatloaf w/ Glazed Carrots, Green Beans, and Harvest Grain Bread

Dinner Tonight: Turkey Meatloaf w/ Glazed Mini Carrots, Green Beans, and Harvest Grain Bread

Another hot and humid day around here today. Inside cool and comfortable along with a hearty comfort food dinner! I prepared Turkey Meatloaf along with Glazed Carrots, Green Beans, and Harvest Grain Bread. I used 3 mini foil pans for the Meatloaf, freezing one them for later. For the Turkey I used Honeysuckle White Ground Turkey Extra Lean (99/1). Very easy recipe. To make your Sauce topping you'll need Ketchup, Worcestershire Sauce, and Heinz 57 Sauce. For the Meatloaf you just combine your spices, (Roasted Ground Cumin, Onion Powder, Parsley, Ground Thyme, Sea Salt, Pepper) melted Butter, and Minced Garlic with the Ground Turkey, Ketchup, and Bread Crumbs. Put equal amounts in your pans or pan and bake at 350 degrees for 50 - 55 minutes. It comes out one delicious Turkey Meatloaf! I left the recipe at the end of the post along with the Glazed Carrots recipe.

For sides we had Green Beans, Glazed Carrots, and baked Harvest Grain Bread. I used Del Monte Green Beans in a can, just warmed and serve. I used mini carrots for my Glazed Carrots. Just boil the Carrots and in a large bowl combine 2 tablespoons Honey, 1 tablespoon Olive or Canola Oil, 2 teaspoons Dijon mustard, 1 tablespoon fresh chopped Parsley, 1/4 teaspoon Sea Salt, and 1/8 teaspoon Pepper. When the Carrots are tender drain the water and add the Carrots to Honey mixture and lightly toss till all Carrots are coated, and serve. i baked the Harvest Grain Bread Roll at 400 degrees for 12 minutes, Love that Bread! For dessert/snack later just some Presidents Pub Spreadable Cheese on Ritz Whole Wheat Crackers.




Turkey Meatloaf

* Instead of the 1 cup of Chopped Onions I used 1/4 Cup of Chopped Chives and 2 Teaspoon of Onion Powder *
*  I also used 3 Mini Loaf Foil Pans instead of the 1 8×4 pan *

Ingredients

2 Tablespoons Butter  or I Can’t Believe It’s Not Butter
3 Cloves Garlic, Minced
1 1/4 lbs Ground Turkey
1/2 Cup Italian Breadcrumbs
1/4 Cup Egg Substitute  (Egg Beaters)
1 Cup Catsup
3 Tablespoons Worcestershire Sauce
2 Tablespoons Heinz 57 Sauce
2 Teaspoons Smoked Cumin
2 Teaspoons Onion Powder
2 Teaspoons Ground Thyme
2 Teaspoons Parsley
3/4 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper

Directions

1. Melt butter in a skillet.
2. Garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with garlic mixture.
5. Press meatloaf into an 8×4-inch loaf pan.
6. Spread remaining catsup on top.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.


Honey-Mustard Glazed Carrots

INGREDIENTS:
1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon olive or canola oil
2 teaspoons Dijon mustard
1 tablespoon fresh chopped parsley
1/4 teaspoon sea salt
1/8 teaspoon pepper

DIRECTIONS:

*In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
*In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.

Nutritional Information:
1 Serving (1 Serving)

Calories 80
(Calories from Fat 25),

Total Fat 2 1/2g
(Saturated Fat 0g,
Trans Fat 0g),
Cholesterol 0mg;
Sodium 190mg;
Total Carbohydrate 13g
(Dietary Fiber 2g,
Sugars 9g),
Protein 0g;

http://www.pillsbury.com/

Fall Off the Bone Herb & Spice Crock Pot Chicken w/ Carrots and Red Potatoes

Dinner Tonight: Fall Off the Bone Herb & Spice Crock Pot Roasted Chicken w/ Baby Carrots and Red Potatoes

For Sunday's Dinner I prepared Fall Off the Bone Herb & Spice Crock Pot Chicken w/ Carrots and Red Potatoes. Cooking a whole Chicken in the crock pot is super easy. First unwrap the Chicken, remove the bag of innards from the cavity and give the chicken a quick rinse. After I cleaned and rinsed the Chicken I rubbed the Chicken with the Butter over the outside and on the inside of the cavity. I then seasoned the Chicken with Sea Salt, White Pepper, Parsley, and Smoked Ground Cumin. I then took the fresh Herbs (Rosemary, Sage, Thyme) and rubbed it in on the outside of the Chicken and then took 2 sprigs of the Rosemary, 2 sprigs of the Sage, and 4 sprigs of the Thyme and inserted it into the Chicken cavity.

Before putting the Chicken in the crock pot I layered the Baby Carrots evenly across bottom of the crock pot. I then scrubbed the Potatoes and quartered them with peel on, spreading them around the edges, leaving room for the chicken to sit in the middle. Then set the crock pot on low and roast for 8 hours. This can vary depending on your crock pot and size of the Chicken.

I always use Crock Pot Liners and in this case it really came in handy. The Chicken was so tender I couldn’t remove it from the crock pot without it falling apart so by using the liner I was able to lift the entire Chicken and Veggies out and on to the platter. The Chicken came out “Falling Off the Bone” delicious! Same with the Carrots and Potatoes. Both were bursting with flavor and just as tender as the Chicken! For dessert later a bowl of Breyer's Carb Smart Ice Cream topped with Smucker's Sugarless Hot Fudge Topping.

Fall Off the Bone Herb & Spice Crock Pot Roasted Chicken

Ingredients:

1 (2 to 3 pound) Whole Chicken
1 bag Baby Carrots
6-8 Small Potatoes
Sea Salt and White Pepper to taste
1 Table spoon Smoked Cumin
Fresh Rosemary, Sage, Thyme to taste
1 cup Swanson Low Sodium Chicken Stock or Broth
I Can’t Believe It’s Not Butter, 1 1/2 Table spoons

Directions:

Layer baby carrots evenly across bottom of the crock pot.

Scrub potatoes and quarter them with peel on, spreading them around the edges, leaving room for the chicken to sit in the middle. If necessary, rearrange carrots/potatoes to ensure crock pot lid will seal. Then add the cup of Chicken Stock over top.

Rinse chicken and pat dry; empty cavity if necessary. Rub the Chicken with Butter outside and in the cavity and then season with spices. Then add the fresh Herbs rubbing them over the entire outside of the Chicken and then breaking off sprigs of the fresh Herbs and putting them in the cavity.

Cook on low all day, for 8-10 hours, depending on crock pot settings and size of the Chicken.

Baked Salmon w/ Sliced New Potatoes, Green Beans, and...

Dinner Tonight: Baked Salmon w/ Sliced New Potatoes, Green Beans, and Baked Harvest Grain Bread


Found some beautiful Wild Caught Salmon Fillets while at Meijer earlier this morning and couldn't pass them up! So for dinner I decided to bake of the fillets. I seasoned it with McCormick Grinder Sea Salt, Black Peppercorn, and Parsley. I then baked it at 400 degrees for 12 minutes. Great tasting Salmon!

I also prepared boiled Sliced New Potatoes and Green Beans. Also while at Meijer I picked up a Mini Loaf of Harvest Grain Bread that I baked. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

Baked Pork Chop w/ Green Beans & Carrots and...

Dinner Tonight: Baked Pork Chop w/ Green Beans & Carrots and Harvest Grain Bread


Had another of the large Center Cut Pork Loin Chop. I marinated it in J B’s Fat Boy’s Haugwash Barbcue Sauce and refrigerated it for 3 hours. I removed the chop from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn and then applied a light rub of McCormick Grillmate’s Applewood Rub. I then pan fried the Chop browning it on both sides then baked the Chops at 350 degrees for 30 minutes and then flipping the Chops over and baking another 35 minutes until the temperature read 165 degrees. I love these Big Chops moist and tender with some great leftovers!

For sides I had Kroger Bakery Harvest Grain Bread and a new item that I hadn't tried Pero Family Farms Green Beans & Carrots. I hadn't had the Harvest Grain Loaf Bread in a while so it was good to have some again. The Green Beans & Carrots was something I picked up earlier in the week at Meijer. Easy to fix, microwave in the bag or boil in 3 cups of water for 7 minutes which is what I did. They came out crisp and delicious, I'll have to buy some more of these! For dessert later a slice of Pillsbury Nut Quick Bread with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

Fried Walleye w/ White Asparagus and...

Dinner Tonight: Fried Walleye w/ Fresh White Asparagus, Kicked Up Corn, and Harvest Grain Bread.

Well first off Happy Memorial Weekend everyone! Please remember our Troops around the world and those that gave their lives for our country.

I fixed a fried Walleye Fillet that was rolled in Whole Grain Flour and Bread Crumbs. Seasoned with Sea Salt and Pepper and lightly fried in Extra Virgin Olive Oil. As sides had White Asparagus for the first time. There was a recipe with the Asparagus so I used that to fix the White Asparagus with. I boiled the Asparagus in salted water for for 10 minutes. Drained and then set aside. I then heated some I Can't Believe It's Not Butter in a sauce pan along with sliced Almonds. Added the cooked Asparagus and sauteed until coated and heated. Seasoned with Pepper, Garlic Salt, and Parsley. I also had Kicked Up Corn along with Kroger Bakery Harvest Graion Bread. I used a can of Del Monte Low Sodium Whole Kernal Corn. I kicked up a bit by seasoning it with Chili Powder, Cumin, Cilantro and Pepper, heated and served. For dessert later my Mom baked an Apple Pie using Splenda, CAN'T WAIT!!

Lake Perch Tonight!

Dinner Tonight: Lake Perch w/ Alfredo Parmesan Risotto,  Asparagus, Harvest Grain Bread.

I had a pan fried Lake Perch Fillet, rolled in Whole Wheat Flour and Bread Crumb mixture and seasoned with Sea Salt and Grinder Black Pepper. As sides had Lundberg Alfredo Parmesan Risotto and Green Giant Asparagus seasoned with Garlic Salt. The Lundberg Risotto is one of my favorites, always great tasting and tender. Plus it’s only 140 calories and 29 carbs per serving. A little high on carbs but I’ve really been doing great with the carb count. Also had a slice of Kroger Bakery Harvest Grain Organic Bread.

Bison Sirloin Steak and Sauteed Mushrooms w/ Baked Potato and…

Dinner Tonight: Bison Sirloin Steak and Sauteed Mushrooms w/ Baked Potato, Glazed Carrots, and Harvest Grain Bread.

I think I could eat Bison Sirloin every day of the week! Had a Bison Sirloin Steak seasoned with McCormick Steakhouse Grinder Seasoning, pan fried medium rare in a 1/2 tablespoon of Extra Virgin Olive Oil. Topped with Sauteed Mushrooms which were sauteed in Extra Virgin Olive Oil and I Can’t Believe It’s Not Butter and seasoned with McCormick Italian Grinder Seasoning and Minced Garlic. As sides had a Baked Potato, Green Giant Glazed Carrots, and a slice of Kroger Bakery Harvest Grain Bread.

Good Earth Glazed Shrimp Dinner

Dinner Tonight: Good Earth Spicy Citrus Glazed Shrimp w/ Angel Hair Pasta.

Love these Good Earth Dinners! Had the Spicy Citrus Glazed Shrimp tonight. Also had Kroger Bakery Harvest Grain Bread. I had included the instructions on this dinner from a previous posting and thought I would include it again. These dinners are great, just added the Shrimp, 2 Tablespoons of Extra Virgin Olive Oil, and 1 Tablespoon of I Can’t Believe it’s Not Butter.

Ingredients

1 Box of Good Earth Spicy Citrus Glazed Shrimp
1 Lb. uncooked Shrimp (26 – 32 Medium), thawed
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon “I Can’t Believe It’s Not Butter“

*Fill 2 quart sauce pan 2/3 full of water. Heat to boiling and stir in Pasta.
*Gently boil uncovered for 5 minutes, stirring occasionally.
*While Pasta is cooking empty Whole Wheat Flour into medium bowl or food storage bag.Coat well drained thawed Shrimp with Flour.
*Heat oil in non-stick 10″ skillet over medium – high heat. Carefully add Shrimp to hot oil and cook 1 – 2 minutes on each side or until golden brown.
*Reduce heat to medium. Cut off 3/4 inch corner of Spicy Citrus Glaze pouch. Carefully pour glaze into skillet with Shrimp. Cook uncovered 1 to 2 minutes, stirring frequently, until Shrimp are cooked through and coated with glaze.
*Drain Pasta. Add Butter and Pasta Seasoning to Pasta and toss with fork to coat.
Serve Shrimp with Pasta.

1 Cup prepared has 290 Calories and 38 Carbs.

Italian Turkey Sausage Penne Rigate w/ Harvest Grain Bread

Dinner Tonight: Italian Turkey Sausage Penne Rigate w/ Harvest Grain Bread

Took an idea off a recipe I had seen the other day and made it a little more healthier and diabetic friendly. Used Honey Suckle White Italian Mild Turkey Sausage, Dreamfields Healthy Carb Living Penne Rigate, and Bella Vita Low Carb Pasta Sauce. Also had Kroger Bakery Harvest Grain Bread. Recipe leaves plenty for leftovers for the next day or to freeze. Recipe and instructions follow.

Ingredients

1 Pkg.Italian Mild Turkey Sausage Links
1 Pkg. Dreamfields Penne Rigate
3 Tbsp. Extra Virgin Olive Oil
5 Medium sized Portabella Mushrooms, all sliced into 4 slices
2 Cloves Garlic, minced
2 Tbsp.Parsley
McCormick Italian Grinder Seasoning
1 Jar (26 oz.) of your favorite pasta sauce (Bella Vita Low Carb Roasted Garlic Pasta Sauce)
Parmesan Grated Cheese, for topping

PREPARATION

*Cook sausage links according to package directions.
*Meanwhile, cook rigatoni according to package directions; drain and set aside.
*In a large skillet, heat olive oil until hot.
*Add garlic; sauté for 30 seconds or until golden.
*Cut sausage into 1/4-inch coin slices; add to skillet. Stir in pasta sauce and sliced Mushrooms; heat through.
*Add pasta; toss to combine. Sprinkle with parsley, McCormick Seasoning, and Parmesan Grated Cheese

Bison Sirloin Steak, Mushrooms, and….

Dinner Tonight: Bison Sirloin Steak and Sauteed Mushrooms w/  Parmesan Risotto and Harvest Grain Bread.


Had a Bison Sirloin Fillet cooked medium rare seasoned with McCormick Steak House Grinder Seasoning along with Sauteed Mushrooms. As sides Parmesan Risotto and Kroger Bakery Harvest Grain Loaf Bread. For the Risotto I used Lundberg Parmesan Risotto and I added some diced Sauteed Mushrooms.

Prime Rib with….

Today’s Menu: Prime Rib w/ Green Beans, Smashed Potatoes, and Harvest Grain Bread.
Had a Prime Rib Fillet. It was one of a package of Prime Rib Fillets that had purchased at Sam’s a while back. Thank you Sam’s these are too good! Simply thawed and then baked at 400 degrees for 15 minutes and done! As sides had Green Beans with Almonds and some leftover Smashed Potatoes made the other night. Had Kroger Bakery Harvest Grain Bread also.

Tilapia With Shell Pasta and Cheese…

Dinner Tonight: Tilapia w/ Shell Pasta & Cheese and Harvest Grain Bread.

I had a Tilapia fillet rolled in a Bread Crumb and Whole Wheat Flour mix and seasoned with Sea Salt and Pepper and lightly fried in Extra Virgin Olive Oil. As sides I had Kraft 2% Shell and Cheese Pasta along with Kroger Bakery Harvest Grain Bread.

Bison Sirloin Steak with…

Dinner Tonight: Bison Sirloin Steak and Sauteed Mushrooms w/ Mashed Potatoes and Harvest Grain Bread .

Had a Bison Sirloin Steak cooked medium rare and seasoned with McCormick Grinder Steakhouse Seasoning. Pan fried with a half tablespoon of Extra Virgin Olive Oil. As sides had Sauteed Mushrooms, Mash Potatoes (Left overs from a previous meal), and Kroger Bakery Harvest Grain Bread.

Rainbow Trout and…

Rainbow Trout and…

Tonight's Dinner: Rainbow Trout w/ Baked Potato and Harvest Grain Loaf Bread.
I hit the local Meijer Store today and found some more beautiful Rainbow Trout fillets. I rolled the fillet in a Whole Wheat Flour/Breadcrumb mixture and seasoned with Sea Salt and Pepper then fried with Extra Virgin Olive Oil. As sides had a baked Potato and from the Kroger Bakery Harvest Grain Loaf Bread.

Whole Wheat Sweet Potato Bread

With Christmas getting closer I thought I would post some low calorie and low carb desserts.

Serves: 16 to 18 servings
CARB GRAMS PER SERVING: 19

Whole Wheat Sweet Potato Bread
Ingredients

    Nonstick cooking spray
3/4     cupall-purpose flour
3/4     cupwhite whole wheat flour or whole wheat flour
2     teaspoonsbaking powder
1     teaspoonpumpkin pie spice
1/2     teaspoonbaking soda
1/4     teaspoonsalt
1/2     cuplight dairy sour cream
1/2     cuprefrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1/4     cupsugar or sugar substitute* equivalent to 1/4 cup sugar
1/4     cupfat-free milk
1/4     cupcanola oil
1-1/2     teaspoonsvanilla
1     cupmashed cooked peeled sweet potatoes
1/4     cupchopped pitted dates
1/4     cupchopped pecans, toasted

1. Preheat oven to 375°F. Lightly coat three 5-3/4x3-1/22-inch or one 8x4x2-inch loaf pan(s) with nonstick spray. Set aside.

2. In a large bowl, combine flours, baking powder, pumpkin pie spice, baking soda, and salt. In a medium bowl, combine sour cream, egg, sugar, milk, oil, and vanilla. Stir in sweet potatoes. Add sour cream mixture all at once to flour mixture. Stir just until moistened. Fold in dates and nuts. Spoon batter into prepared pans, spreading evenly.

3. Bake for 30 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely.

To store: Wrap and store in refrigerator for up to 3 days or freeze for up to 3 months.

*Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.

PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 122 cal., 16 g carb.
Nutrition Facts Per Serving:

    * Servings: 16 to 18 servings
    * Total Fat (g)5
    * Saturated Fat (g)1
    * Monounsaturated Fat (g)3
    * Polyunsaturated Fat (g)1
    * Cholesterol (mg)2
    * Sodium (mg)132
    * Carbohydrate (g)19
    * Total Sugar (g)7
    * Fiber (g)2
    * Protein (g)3
    * Vitamin C (DV%)5
    * Calcium (DV%)4
    * Iron (DV%)4
      Diabetic Exchanges
    * Starch (d.e.)1
    * Fat (d.e.)1

http://www.diabeticlivingonline.com/recipe/quickbreads/whole-wheat-sweet-potato-bread/

A Healthier Chicken Parmesan

Too Good! Another from Ellie Krieger and the Cooking Channel. I had Chicken Parmesan and a tossed Salad with Kroger Harvest Grain Loaf Bread. At 410 Calories and only 31 Carbs this is a much healthier version of this classic meal.
Chicken Parmesan

Serves:
    4 servings, serving size 1 piece chicken

Ingredients

    * 4 slices whole-wheat bread (1-ounce each)
    * 1 teaspoon dried oregano
    * 1/2 teaspoon garlic powder
    * 4 teaspoons paprika
    * 1/2 teaspoon salt
    * 1/2 teaspoon black pepper
    * 2 egg whites
    * 1/2 cup skim milk
    * 1/2 cup all-purpose flour
    * 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
    * Olive oil cooking spray
    * 1 jar good-quality marinara sauce (about 3 1/2 cups)
    * 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
    * 2 tablespoons (1/2-ounce) shredded Parmesan

    * Per Serving

Directions

Preheat the oven to 350 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

(Serving size, 1 piece chicken with sauce and cheese)

Calories 410; Total Fat 11 g; (Sat Fat 4.5 g, Mono Fat 2.7 g, Poly Fat 1.2 g) ; Protein 50 g; Carb 31 g; Fiber 2 g; Cholesterol 110 mg; Sodium 1200 mg

Excellent source of: Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Calcium, Iron, Phosphorus, Selenium

Good source of: Thiamin, Vitamin B12, Pantothenic Acid, Iodine, Magnesium, Manganese, Potassium, Zinc

http://www.cookingchanneltv.com/