Roasted Cumin Spiced Turkey Cutlets w/ Scalloped Potatoes and Sugar Snap Peas

Dinner Tonight: Roasted Cumin Spiced Turkey Cutlets w/ Scalloped Potatoes and Sugar Snap Peas

It was a beautiful and sunny morning here today, about 61 degrees! Started the day off with a Healthy Life Whole Grain English Muffin topped with some Smucker's Sugar Free Blackberry Jam and a fresh brewed cup of Bigelow Decaf Green Tea. Then took my breakfast along with the Morning Paper and had Breakfast outside on a small table we have. Great way to start the day! For dinner tonight I prepared Roasted Cumin Spiced Turkey Cutlets w/ Scalloped Potatoes and Sugar Snap Peas.




Yesterday I had just posted about Jennie - O Extra Lean Turkey Breast Cutlets and how they were difficult to find at times. Then I stopped by Walmart yesterday afternoon and they had just put out all kinds of them! Ahh the power of positive thinking! So for the Turkey Cutlets I’ll need; 2 Tbls of Extra Virgin Olive Oil, 1/2 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat my oven to 350°. Combine all the ingredients; rub it all over the Turkey Cutlets. Let stand 10 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add Turkey to pan; cook 4 minutes, browning on both sides. Bake at 350° for 15 minutes or until a thermometer registers 165°, turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Turkey Cutlet! Fantastic combo of Spices, which made one incredible Crust on the Turkey with the inside being tender and moist! I've used the Cumin Spice Rub on different meats now and it works well with all of them, gives it a nice crust and great flavor.





For one side dish I used the leftover Idahoan Scalloped Potato Casserole that I used the night before. Reheated that up and it's just as tasty as it was the night before. I love using Idahoan Potato Products,a great variety of Potato Products and all delicious. I also heated up a bag of Walmart Marketside Sugar Snap Peas, just microwave in the steamable bag for 2 minutes and done! Wow, one great dinner tonight! Love those Jennie - O Extra Lean Turkey Breast Cutlets. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




Jennie - O Extra Lean Turkey Breast Cutlets
A convenient refrigerated cutlet, 99 percent fat free and ready for a range of recipes.Jennie - O Extra Lean Turkey Breast Cutlets


Product Features:

* 99% fat free
* Gluten Free
* The Biggest Loser® product
* 17.6-oz package (1.1 lbs)



Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place turkey breast cutlets in hot skillet.
*Cook, turning occasionally, 11-13 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.


Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 10 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 50 mg Iron 4%
Sodium 75 mg Calcium 0%
Ingredients
TURKEY BREAST MEAT. NO GLUTEN.
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.


https://www.jennieo.com/products/89-Extra-Lean-Turkey-Breast-Cutlets

Healthy Recipes for Sorbet

Who doesn't like Sorbet? So make that Sorbet a healthy Sorbet, it's all from the EatingWell website. the link to see all the tips and recipes is at the end of the post.


Healthy Recipes for Sorbet

Mango sorbet, peach sorbet and more fruit sorbet recipes.
Clean, fresh and icy-cold, these healthy recipes for sorbet are sure to cool you off during the hot summer months. Our peach sorbet, mango sorbet, coconut sorbet, watermelon sorbet and more homemade sorbet recipes are easy to make and a healthy option for an afternoon snack or delicious dessert.




Pink Grapefruit-Tarragon Sorbet
Clean, fresh and icy-cold, this bracing tarragon-infused grapefruit sorbet is a perfect way to lift flagging spirits on a sultry day. Garnish with grapefruit zest and tarragon sprigs, if you like. Cranberry juice concentrate brightens the color, but can be omitted. Vodka helps smooth the texture, but it, too, can be left out if you prefer; just let the frozen mixture soften a bit before serving. This recipe also works well with 10 to 12 spearmint sprigs and 2 teaspoons chopped spearmint instead of the tarragon.....




Roasted Mango Sorbet
Switching from ice cream to sorbet is an excellent way to reduce saturated fat. This recipe, contributed by Diana Dalsass of Teaneck, New Jersey, has an exceptionally creamy texture, thanks to the banana and roasted mango....




* Click the link below to get all the recipes of Healthy Recipes for Sorbet.


http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_recipes_for_sorbet?sssdmh=dm17.749751&utm_source=EWTWNL&esrc=nwewtw072214

"Meatless Monday" Recipe - Black Bean Lasagna

Thank you to Virginia who gave me permission to pass along her recipe of Black Bean Lasagna.


Black Bean Lasagna


Recipe Ingredients:

9 lasagna noodles (8 ounces)
2 (15-ounce) cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 (15-ounce) cans low-sodium tomato sauce or tomato sauce with seasonings
1 tablespoon dried oregano leaves
1/4 cup snipped fresh cilantro
1/4 teaspoon garlic powder
1 (12-ounce) container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)

Cooking Directions:

Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
Lightly coat a large skillet with cooking spray; add onion, green sweet pepper,oregano leaves, and garlic powder . Cook and stir over medium heat until tender but not brown. Add mashed beans, un-mashed beans, tomato sauce, and snipped cilantro; heat through.
In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
Bake, covered, in a preheated 350°F (175°C) oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.
Makes 8 servings.

Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Nutritional Information Per Serving (1/8 of recipe): calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g

One of America's Favorites - Lobster Rolls

A lobster roll from "The Lobster Claw" in Bar Harbor, Maine

A traditional lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side. There are variations of this sandwich made in other parts of New England, which may contain diced celery or scallion, and mayonnaise. The sandwich may also contain lettuce, lemon juice, salt and black pepper. Traditional New England restaurants serve lobster rolls (made with butter, not mayonnaise) with potato chips or french fries on the side. The lobster roll was first originated at a restaurant named Perry's, in Milford, Connecticut as early as 1929, according to John Mariani's, "Encyclopedia of American Food and Drink." Once Perry's put the new sandwich on its menu, its popularity spread up and down the Connecticut coast, but not far beyond. For those residing in Connecticut, a lobster roll served warm is simply called a "lobster roll" while the lobster roll served cold as it is throughout the rest of the northeast region and the world is called a "lobster salad roll" . The lobster salad roll took off on the Eastern End of Long Island, New York, starting in 1965, pioneered by the Lobster Roll Restaurant The Lobster Roll.

As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at road side stands such as Red's Eats in Maine, Lobster rolls in the U.S. are associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common. They tend to be virtually unheard-of in landlocked regions (such as the Upper Midwest), where fresh lobster is more expensive and more difficult to obtain.

A lobster roll from "The Lobster Roll" in Amagansett, New York

Lobster rolls prepared in Maine generally have several common characteristics: first, the roll itself is a "New England" or "Frankfurter" roll that is baked slightly differently from a standard hot dog roll, so the sides are flat and can be buttered on the outside and lightly grilled or toasted, and is split on the top instead of the side; second, the lobster meat in the roll is usually served cold, rather than warm or hot; third, there can be a very light spread of mayonnaise inside the bun or tossed with the meat before filling the roll, though usually do not have any other ingredients typical of the "lobster salad" variation in other parts of New England. The lobster meat is usually knuckle, claw, and tail meat chunks, with 4oz of meat ("1/4 pound") the common advertised serving size.

They are a staple summer meal throughout the Maritime provinces in Canada, particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls — even pita pockets. The traditional sides are potato chips and dill pickles.



Some McDonald's restaurants in New England and the Canadian Maritimes offer lobster rolls as a seasonal menu item when McDonald's can buy frozen lobster cheaply, called the McLobster Roll.

Kitchen Hints of the Day!

Thanks to Tina T. for passing these Steak tips along to me!


Hint #1 - Let steaks sit at room temperature for 20-30 minutes before grilling for a more tender steak.


Hint #2 - When your Steak is finished cooking always let it rest to redistribute the juices.

Pulled Buffalo Chuck Roast Fajitas

Dinner Tonight: Pulled Buffalo Chuck Roast Fajitas

Beautiful morning out today! It heated up though as the day went on, mid 80's. Had the cart out early doing some minor repair work on it and then rode around most of the morning. Went to Walmart and picked up a few items and purchased some eave drain pipe extension hoses for some of the drain pipes and back home for the day. For dinner tonight Pulled Buffalo Chuck Roast Fajitas.




Leftovers from Dinner 2 nights ago turns into tonight's dinner! I'm using  the Wild Idea Buffalo Pulled Buffalo Chuck Roast that I made a Sandwich out of and using it for Pulled Buffalo Chuck Roast Fajitas tonight! To make my Fajita I'll be using; Wild Idea Buffalo Pulled Buffalo Chuck Roast, Ole Fajita Flour Tortillas, Wholly Guacamole, Daisy Light Sour Cream, Fresh Cilantro, Diced Red Onion, and Sliced Sweet Peppers.



I think you could use the Wild Idea Buffalo Pulled Buffalo Chuck Roast for any dish and it would be delicious! It comes marinated in Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. So with all that you know it's going to be good! For dessert later tonight a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream topped with some fresh sliced Georgia Peaches that I picked up earlier. Too Good!







Wild Idea Buffalo - 1 lb. Pulled Buffalo Chuck Roast

Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas.  Or add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

1 lb. package.



Ingredients:  Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper


http://wildideabuffalo.com/

Jennie - O Product Pass Along - Extra Lean Turkey Breast Cutlets

I've tried these one time and they were incredible! Sort of tough finding them here where I live. When you come across them you have to give them a try. Enjoy!


Extra Lean Turkey Breast Cutlets
A convenient refrigerated cutlet, 99 percent fat free and ready for a range of recipes.

Product Features:
* 99% fat free
* Gluten Free
* The Biggest Loser® product
* 17.6-oz package (1.1 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place turkey breast cutlets in hot skillet.
*Cook, turning occasionally, 11-13 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.


Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 10 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 50 mg Iron 4%
Sodium 75 mg Calcium 0%


Ingredients
TURKEY BREAST MEAT. NO GLUTEN.
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.


https://www.jennieo.com/products/89-Extra-Lean-Turkey-Breast-Cutlets