It’s Chili, Chowder, or Stew Saturday – Spicy Pork Chili

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Spicy Pork Chili. Made using a Boneless Pork Loin along with Tomatoes, Kidney Beans, and Spices. The recipe is from the CooksRecipes website where you'll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Spicy Pork Chili
Warm up after a day of raking leaves or shoveling snow with this tasty pork chili. Even better the next day as leftovers. Serve with extra tortillas or warm cornbread.

Recipe Ingredients:
1 1/2 pounds boneless pork loin, cut into 1-inch cubes

1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 (16-ounce) cans whole peeled tomatoes, crushed
1 (16-ounce) can red kidney beans, drained and rinsed
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese for accompaniment (optional)
Warm flour tortillas for accompaniment (optional)

Cooking Directions:
1 - In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
2 - Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.
3 - Top each serving with some of the cheese. Serve with tortillas, if desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/spicy_pork_chili_recipe.html

"Meatless Monday" Recipe of the Week - Spiced Pumpkin and Red Beans

This week's "Meatless Monday" Recipe of the Week is - Spiced Pumpkin and Red Beans. Kidney Beans and Diced Pumpkin are 2 of the ingredients that make up this week's recipe. It's from the CooksRecipes website which is full of delicious and healthy recipes. Check it out today. So Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Spiced Pumpkin and Red Beans
A wholesome, delicious and nutritious pumpkin and red kidney bean stew served over rice.

Recipe Ingredients:
3 cups cooked light or dark red kidney beans, drained and rinsed
4 cups peeled, diced pumpkin
2 medium onions
2 tomatoes, cored and chopped

4 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 teaspoon ground cinnamon
1/2 teaspoon unsweetened cocoa
1/4 teaspoon ground cloves
2 tablespoons minced fresh parsley
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water

Cooking Directions:
1 - To prepare the pumpkin, cut in half, remove seeds, and peel off outer skin. Parboiling or baking the pumpkin first may make peeling easier.
2 - Coat skillet with nonstick cooking spray and sauté pumpkin and onion for 4 minutes over medium heat.
3 - Add tomatoes, garlic, and ginger, and cook for an additional 4 minutes.
4 - Add seasonings and cook for an additional 4 minutes.
5 - Add seasonings and cook for 1 minute longer, stirring frequently. Stir in water and cook for 35 to 40 minutes, until pumpkin is tender.
6 - Stir in beans and cook for 10 minutes. Serve with steamed rice.
Makes 4 to 6 servings.
https://www.cooksrecipes.com/mless/spiced_pumpkin_and_red_beans_recipe.html

Soup Special of the Day......Pumpkin Chili Mexicana

This week's Soup Special of the Day is, Pumpkin Chili Mexicana. Want a recipe that just screams that Fall is coming, here it is! Made using Pumpkin, Onion, Chile Peppers, Ground Turkey, and Kidney Beans. Just another delicious and healthy recipe from the CooksRecipes website. Check the Cooks site out for all their many recipes. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Pumpkin Chili Mexicana
Pumpkin lends color, nutrients and substance to this creamy chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.

Recipe Ingredients:
2 tablespoons vegetable oil

1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey or chicken
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (15-ounce) can tomato sauce
1 (15.25-ounce) can kidney beans, drained
1 (4-ounce) can diced green chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:
1 - Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
2 - Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Makes 4 servings.
https://www.cooksrecipes.com/soup/pumpkin_chili_mexicana_recipe.html

Kitchen Hint of the Day!

Love those Cannellini (white kidney) Beans.......


White bean varieties include cannellini, Great Northern, and navy beans, however their nutritional profiles are all quite similar. Along with protein, beans have a high amount of fiber (usually 10-11g per 1/2 cup serving) that helps lower cholesterol and regulate blood sugar levels.

"Meatless Monday" Recipe of the Week - Tex-Mex Chili Cheese Supreme

This week's "Meatless Monday" Recipe of the Week is - Tex-Mex Chili Cheese Supreme. Another one of those Meatless Dishes that makes you say, who needs the Meat! Made with Green Peppers, Kidney beans, Tomatoes, Green Chilies, Ricotta Cheese, and more! You can find this recipe at the CooksRecipes website (https://www.cooksrecipes.com/index.html) At the Cooks site you'll find a huge selection of recipes to please all tastes, diets, and cuisines. Be sure to check it out soon! Enjoy and Eat Healthy in 2018!

Tex-Mex Chili Cheese Supreme
This great tasting Tex-Mex chili cheese casserole is sure to win approval and 'keeper status' by family and friends.

Recipe Ingredients:
2 tablespoons vegetable oil
1 medium green pepper, seeded and chopped

1 clove garlic, minced
1 (15.5-ounce) can kidney beans, drained
1 (16-ounce) can tomatoes, with juice, coarsely chopped
1 (15-ounce) can tomato sauce
1 tablespoon chili powder, or to taste
1 (15-ounce) carton Wisconsin ricotta cheese
2 cups shredded Wisconsin Monterey Jack cheese
1 (4-ounce) can diced green chiles
1 bunch green onions, finely chopped
3 large eggs, beaten
1 (8-ounce) bag tortilla chips
2 cups (8 ounces) shredded Sharp Wisconsin cheddar cheese

Cooking Directions:
1 - Heat oil in skillet over medium high heat. Sauté green pepper and garlic until tender. Add kidney beans. Set aside.
2 - In saucepan, combine tomatoes, tomato sauce and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
3 - Add to kidney bean mixture. Combine ricotta and Monterey Jack cheeses, chiles, onions and eggs.
4 - Spread 1/4 of cheese mixture evenly in greased 13x9x2 inch glass baking dish. Arrange 1/4 of chips over cheese. Spread 1/4 of tomato mixture over chips. Repeat layer 3 more times.
5 - Cover with aluminum foil and bake at 325°F (160°C) for 30 to 40 minutes.
6 - Remove foil and top with cheddar cheese and bake 10 to 15 minutes more.
7 - Let stand 5 minutes before serving.

Makes 8 to 10 servings.
https://www.cooksrecipes.com/mless/tex-mex_chili_cheese_supreme_recipe.html

Kitchen Hint of the Day!

The Kidney Bean..........


The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and color to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans. - Wikipedia

Kidney beans are a good source of several vitamins and minerals, such as molybdenum, folate, iron, copper, manganese, potassium, vitamin K1 and phosphorus.

Canned kidney beans are high in fiber. A half-cup serving of kidney beans provides you with approximately 9 grams of fiber. Kidney beans, like other legumes, contain no fat or cholesterol and are low in calories. Some canned kidney beans are high in sodium but many companies offer a low-sodium alternative.   

"Meatless Monday" Recipe of the Week - Tamale Pie

This week's Meatless Monday Recipe is - Tamale Pie. It's a Vegetarian Tamale Pie! Another one of those Meatless Recipes that needs no meat! You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website. The Cooks site has a huge selection of recipes for all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Tamale Pie
This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:
Filling:
3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed

1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

Crust:
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

Topping:
1/2 cup shredded sharp cheddar cheese

Cooking Directions:
1 - In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 - Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 - In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 - Spread batter over bean mixture and top with cheese.
5 - Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.

Makes 4 to 6 servings
https://www.cooksrecipes.com/mless/tamale_pie_recipe.html

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

This week's Jennie - O Turkey Recipe of the Week is - Turkey Taco Salad. This week's recipe uses JENNIE-O® Lean Ground Turkey along with toppings of Salsa, Kidney Beans, Tomatoes, Bell Peppers, and Cheese. It's a Gluten Free and Low Carb dish. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!   https://www.jennieo.com/

Turkey Taco Salad
This is a Gluten Free Recipe

Looking for a lean twist on a classic Mexican salad? With this quick, simple recipe you can say yes to amazing taco flavors while also saying no to gluten. It’s low in carbs, too!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ cup CHI-CHI'S® salsa
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 (15-ounce) can kidney beans or garbanzo beans, rinsed and drained
4 cups shredded lettuce, divided
2 tomatoes, chopped
½ cup chopped bell pepper
6 tablespoons shredded Cheddar cheese
sour cream, if desired
1 avocado, sliced, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir in salsa, vinegar, chili powder and beans; cook until hot.
2) On 5 plates, layer lettuce, turkey mixture, tomatoes, bell pepper and cheese.
3) Serve with sour cream and avocado, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 25g
Carbohydrates 17g
Fiber 6g
Sugars 3g
Fat 10g
Cholesterol 75mg
Sodium 410mg
Saturated Fat 4g

https://www.jennieo.com/recipes/52-turkey-taco-salad

"Meatless Monday" Recipe of the Week - Tamale Pie

This week's "Meatless Monday" Recipe of the Week is - Tamale Pie. Vegetarian tamale pie with fillings of Onion, Bell Pepper, Olives, Spices, and more! I came across many recipes for this but I went with the one at CooksRecipes website. At the Cooks site you'll find a huge selection of recipes to please all tastes and cuisines. So check it out today! Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Tamale Pie
This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:

Filling:
3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

Crust:
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

Topping:
1/2 cup shredded sharp cheddar cheese

Cooking Directions:

1 - In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 - Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 - In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 - Spread batter over bean mixture and top with cheese.
5 - Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.
Makes 4 to 6 servings
http://www.cooksrecipes.com/mless/tamale_pie_recipe.html

Diabetic Dish of the Week - Chunky Pumpkin Chili

This week's Diabetic Dish of the Week is - Chunky Pumpkin Chili. The perfect Chili for this time of the year, Chunky Pumpkin Chili. Ground beef, kidney beans, pumpkin, and pumpkin pie spice make up this week's dish. The recipe is from one of my recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes of all cuisines and tastes. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Chunky Pumpkin Chili
Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this autumn take on chili.

Recipe Ingredients:

2 pounds ground beef

1 large onion, diced
1 green bell pepper, diced
2 (15-ounce) cans kidney beans, drained
1 (46-ounce) can tomato juice
1 (28-ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin purée
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 tablespoon Splenda® Granulated No Calorie Sweetener

Cooking Directions:

1 - In a large pot over medium heat, cook beef until brown; drain.
2 - Stir in onion and bell pepper and cook 5 minutes.
3 - Stir in beans, tomato juice, diced tomatoes and pumpkin purée. Season with pumpkin pie spice, chili powder and Splenda® Granulated Sweetener.
4 - Simmer 1 hour.
Makes 8 servings.

Nutritional Facts Per Serving (1/8 of recipe): Calories: 390; Calories from Fat: 150; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 70mg; Sodium: 1200mg; Total Carbs: 32g; Dietary Fiber: 10g; Sugars: 10g; Protein: 28g.
http://www.cooksrecipes.com/diabetic/chunky_pumpkin_chili_recipe.html

Jennie - O Recipe of the Week - Chili Cheese Turkey Brats

This week's Jennie - O Recipe of the Week is, Chili Cheese Turkey Brats. Brats made special, Chili Cheese Turkey Brats! Made with JENNIE-O® Lean Turkey Bratwurst with toppings of Chili, Kidney Beans, Onions, Shredded Pepper Jack Cheese, and Bell Peppers. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Enjoy and Make the Switch!  https://www.jennieo.com/


Chili Cheese Turkey Brats

Great Topping Idea

Quick, easy and tasty: the trifecta of kid-friendly weeknight dinner recipes. Add chopped onions and kidney beans to your lean turkey bratwurst for a break from the bratwurst norm. Ready in under 15 minutes!

INGREDIENTS

1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst

5 bratwurst buns
¼ cup chili
2 tablespoons cooked kidney beans
2 tablespoons chopped onion
2 tablespoons shredded pepper jack cheese
assorted chopped bell peppers, if desired

DIRECTIONS

1) Cook the bratwursts as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Place bratwursts on the buns. Top bratwursts with chili, kidney beans, onion and cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories330
Protein23g
Carbohydrates28g
Fiber2g
Sugars5g
Fat13g
Cholesterol75mg
Sodium980mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/311-chili-cheese-turkey-brats

Jennie - O Turkey Recipe of the Week - Red Beans Turkey and Rice

This week's Jennie - O Turkey Recipe of the Week is Red Beans Turkey and Rice. Crank up the Cajun with this week's recipe! You'll be using JENNIE-O® Lean Ground Turkey along with Green Peppers, Tomatoes, Kidney Beans, and a variety of Spices and Herbs! You can find this recipe at the Jennie - O website.  http://www.jennieo.com/

Red Beans Turkey and Rice

This recipe is the epitome of classic Cajun comfort food. Fill your house with the aroma of thyme, lean turkey and stewed tomatoes. This low-fat recipe is ready to eat in under 60 minutes!

Ingredients
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 cup finely chopped onion
1 green pepper, finely chopped
½ cup sliced celery
2 teaspoons minced garlic
1½ teaspoons thyme
1 teaspoon hot pepper sauce
½ teaspoon salt
1 (14½-ounce) can cajun-style stewed tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
¼ cup tomato paste
4 cups cooked white or brown rice
¼ cup chopped fresh parsley

Directions
STEP 1: Cook ground turkey in a large, deep skillet, as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

STEP 2: Add onion, green pepper, celery and garlic. Cook for five minutes or until slightly softened; stirring occasionally.

STEP 3: Sprinkle with thyme, hot pepper sauce and salt. Cook for five minutes, stirring occasionally.

STEP 4: Add Cajun-style stewed tomatoes, kidney beans and tomato paste. Cook uncovered for ten minutes or until hot with flavors blended, stirring occasionally.

STEP 5: Serve over cooked rice. Sprinkle with fresh parsley and serve with additional hot sauce if desired.
Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 350 Fat 6g
Protein 23g Cholesterol 55mg
Carbohydrates 50g Sodium 790mg
Fiber 8g Saturated Fat 2g
Sugars 8g

http://www.jennieo.com/recipes/77-Red-Beans-Turkey-and-Rice

"Meatless Monday" Recipe of the Week - Black Bean Burgers with Avocado-Lime Mayonnaise

This week's "Meatless Monday" Recipe of the Week - Black Bean Burgers with Avocado-Lime Mayonnaise. Healthy and delicious Black Bean Burgers topped with an Avocado-Lime Mayonnaise. You can find this recipe on the CooksRecipes website along with all their other delicious reipes, Enjoy!       http://www.cooksrecipes.com/index.html

Black Bean Burgers with Avocado-Lime Mayonnaise

Recipe Ingredients:

Mayonnaise:
1/2 ripe medium avocado, peeled and pitted

2 tablespoons canola mayonnaise
1 tablespoon fresh lime juice
1 tablespoon water
1/4 cup chopped fresh cilantro leaves

Burgers:
1 (15-ounce) can black beans, drained and rinsed
1/2 of a (15-ounce) can red kidney beans, drained and rinsed
1/2 cup finely chopped green bell pepper
1/3 cup quick cooking oats
2 large egg whites
1 tablespoon canola oil
1/8 to 1/4 teaspoon cayenne pepper
Canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion
4 lettuce leaves
4 lime wedges

Cooking Directions:

1 - Place canola mayonnaise ingredients in a blender, secure lid, and purée until smooth.
2 - Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 - Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 - To assemble, spoon 1 tablespoon canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 300; Total Fat: 12g; Cholesterol: 0mg; Fiber: 10g; Protein: 19g; Sodium: 785mg.

http://www.cooksrecipes.com/sandwich/black_bean_burgers_with_avocado-lime_mayonnaise_recipe.html

Chicken Enchiladas

Dinner Tonight: Chicken Enchiladas

I had no idea on what to have for dinner tonight. I needed a few items from the store so it was off to Kroger and while there hopefully come up with something for dinner. They happened to be preparing free samples of different items throughout the store and that's when I found what I was going to prepare for dinner, Chicken Enchiladas! They were preparing some frozen Enchiladas for sampling and I thought I would prepare some homemade ones.




I used a Kroger Deli Roasted Chicken. I reheated it before i used it by heating it in the oven at 325 degrees for about 20 minutes. After reheating it I pulled all the meat from the bones and took all the skin off of it. To assemble preheat you oven to 350 degrees. I used Gourmet Multi Grain Low Carb Tortillas, only 60 calories and 4 carbs per tortilla! For my toppings, along with the Chicken, I used Mt. Olive Roasted Peppers, Del Monte Summer Crisp Sweet Corn, Bush's Light Red Kidney Beans, Old El Paso Enchilada Sauce, and fresh grated Monterrey Jack Cheese. Just put the amount of toppings and Chicken you want in the center of the Tortilla and start rolling the Tortilla, fairly tight. Then lay the Tortillas, seam side down, in a medium size Pyrex baking dish. The last step pour the Enchilada Sauce over the Tortillas and then cover with your choice of Cheese, I used fresh grated Monterrey Jack.

Then  Bake at 350 degrees until Cheese is melted and Tortillas are heated throughout. Let cool for about 5 minutes before eating. Everyone loved them!! The Monterrey Jack is perfect for these, it melts just right. The Peppers, Beans, and Corn gives it great flavor. I'll be preparing these quite often. For dessert later a Healthy Choice Vanilla Bean Greek Frozen Yogurt.

    

Velveeta Cheesy Skillet Turkey Mac w/ Whole Grain Bread

Dinner Tonight: Velveeta Cheesy Turkey Mac w/ Whole Grain Bread

In my post earlier today I told you I had the Summer Flu that's been going around in the area. Not feeling much better. Slight cough and real achey, just not up to par. Well it was frozen leftovers for Lunch and it's frozen leftovers for Dinner! i froze a serving of  the Velveeta Cheesy Skillets Ultimate Cheeseburger Mac, made with Extra Lean Jennie - O Ground Turkey. As the Gumbo for Lunch The Turkey Mac froze great and warmed up delicious! Just warmed it up and reseasoned it a bit and a hot and hearty meal in minutes. I had a Healthy Life Whole Grain Bread also. Now for the rest of the day heavy doses of liquids, rest, and television. Hope this just a 24 hour bug!


Velveeta Cheesy Skillets Ultimate Cheeseburger Mac

Ingredients:
* 1 LB. Ground Beef or Ground Turkey (Extra Lean)
*1 Can Low Sodium Red Kidney Beans, drained and rinsed; Optional
* 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, beans, 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