Turkey Tacos

Dinner Tonight: Turkey Tacos

We had quite a light show going on outside early this morning before dawn. Lot of rain, wind, and thunder and lightening. I heard some areas lost power but ours stayed on. Started the morning off with a bowl of Cheerios. Then caught up on laundry and housework for Mom. She spends most of the day helping Dad out at the rehab center. She loves Tacos so that's what I prepared for dinner tonight. I prepared Turkey Tacos for dinner tonight.  






When making Turkey Tacos it’s I always Jennie -O Ground Turkey Breast! Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey till it was no longer pink in Canola Oil and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added 1 package of Old El Paso Low Sodium Taco Seasoning and 3/4 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O and Old El Paso together make one fine Taco!







For toppings I’ll be using; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green Olives, Wholly Guacamole, Old El Paso Taco Sauce, Red Onions, Sliced Jalapenos, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love these Taco Nights. For dessert later a Healthy Choice Dark Fudge Swirl Greek Yogurt.













Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 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 15 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 55 mg Iron 4%
Sodium 70 mg Calcium 0%



- See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf








Old El Paso Stand n’Stuff Taco Shell

Taco Shells are deliciously crunchy corn shells! Each shell is made with sunflower oil, so they are low in salt and cholesterol. Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce and get crunching!



STAND N STUFF® TACO SHELLS
Stand’n Stuff® Taco Shells are deliciously crunchy, corn shells with a flat bottom so they stand up! What’s more, each Taco shell is made with sunflower oil, so they are low in salt and cholesterol! Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce for a Mexican fiesta everyone will enjoy!



Nutrition Facts
Serving Size 2 shells (27 g)
Per Serving % Daily Value*
Calories 130
Calories from Fat 54
Total Fat 6.0g 9%
Saturated Fat 2.5g 12%
Cholesterol 0mg 0%
Sodium 115mg 5%
Carbohydrates 16.0g 5%
Dietary Fiber 1.0g 4%
Sugars 0.0g
Protein 2.0g



http://www.oldelpaso.com.au/products/shells/stand-n-stuff-taco-shells-140g/23.aspx

It's all about the Chicken - Chicken Fingers and Chicken Nuggets

It's two of the favorite ways to have Chicken; Chicken Fingers and Chicken Nuggets



Chicken Fingers

Chicken fingers

Chicken fingers, also known as chicken tenders, chicken goujons, chicken strips or chicken fillets, are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).

Chicken fingers are prepared by dipping chicken meat in a breading mixture and then deep frying them, in a manner similar to the preparation of Schnitzel.

In the Northeastern United States, chicken fingers served in Chinese restaurants are often made with an egg batter and have a smooth texture. They are commonly served either as an appetizer or as a main dish.

In other recipes, the breading mixture for chicken fingers can lack eggs and the texture of the dish itself can often be rather coarse. This version is often served alongside various dipping sauces. The dipping sauces can include: ketchup, blue cheese dressing, ranch dressing, barbecue sauce, honey mustard, Buffalo wing sauce, butter and garlic, plum sauce, curry mayonnaise, or sweet and sour sauce. Chicken fingers of this kind are often served in a basket with French fries, served on a garden salad, or in a sandwich, such as a wrap or on a bun.

Chicken fingers are offered by various fast food chains such as Chick-fil-A, Zaxby's, Raising Cane's, Guthrie's, Dairy Queen, KFC, Spatola Restaurant, McDonald's "Chicken Select Strips" and Church's Chicken "Tender Strips". They are also a common offering on children's menus in American restaurants.

Some home-baked chicken nuggets

Chicken Nuggets


A chicken nugget is a chicken product made from either meat slurry or chicken breasts cut to shape, breaded or battered, then deep-fried or baked. Fast food restaurants typically fry their nuggets in vegetable oil, such as coconut oil.

The chicken nugget was invented in the 1950s by Robert C. Baker, a food science professor at Cornell University, and published as unpatented academic work. Dr. Baker's innovations made it possible to form chicken nuggets in any shape. McDonald's recipe for Chicken McNuggets was created on commission from McDonald's by Tyson Foods in 1979 and the product was sold beginning in 1980.

Some fast food restaurants have launched vegetarian alternatives. McDonald's served Garden McNuggets made of beans, Irish fast food chain R. Haecker's offers a veggie nugget meal made with beans and cabbage, and Swedish fast food restaurant Max Hamburgare offers a dish containing nuggets made of falafel.


The largest recorded chicken nugget weighed 51.1 pounds (23.2 kg) and was 3.25 feet (0.99 m) long and 2 feet (0.61 m) wide and was created by Empire Kosher. It was unveiled at Kosherfest in Secaucus, New Jersey on October 29, 2013.

Kitchen Hint of the Day!

Growing your own Herb plants is fun and healthy, plus if you have children a great way to show them how plants grow. Herbs such as chives, parsley, mint, basil and coriander grow very easily in the garden or in pots on the kitchen window sill. Simply pick them as you need them.

Roasted Cumin Spiced Turkey Tenderloins w/ Mashed Potatoes and Asparagus

Today's Menu: Roasted Cumin Spiced Turkey Tenderloins w/ Mashed Potatoes and Asparagus

Happy Labor Day everyone! It's a hot, humid, with rain showers Labor Day around here today. Did some morning laundry and then went to see my Dad at the rehab center. He looks a lot better and is getting around a lot better, with a walker but he is walking. Came home and not a lot going on today. For dinner tonight I prepared Happy Labor Day everyone! It's a hot, humid, with rain showers Labor Day around here today. Did some morning laundry and then went to see my Dad at the rehab center. He looks a lot better and is getting around a lot better, with a walker but he is walking. Came home and not a lot going on today. For dinner tonight I prepared Roasted Cumin Spiced Turkey Tenderloins w/ Mashed Potatoes and Asparagus.

I used Jennie – O Extra Lean Boneless Turkey Breast Tenderloins. So for the Turkey Tenderloins 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 Tenderloins. 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 Tenderloin! 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 I prepared some Betty Crocker Creamy Buttery Mashed Potatoes. Comes in a microwavable container, just add water and heat. Then I also tried a new side dish, Kroger Private Selection Handpicked Asparagus Spears. Another microwave side, microwave on high for 5 minutes and they're ready! Very good side, good to have at hand in the freezer. Comes in a steamable microwave bag, seasoned it with Sea Salt, Pepper, and Kraft Reduced Fat Grated Parm Cheese. For dessert later a Healthy Choice Dark Fudge Swirl Greek Frozen Yogurt.

Jennie – O Extra Lean Boneless Turkey Breast Tenderloins

The versatile, 99 percent fat-free turkey breast tenderloins can be used in quick meals or more refined dishes with equal success.
Find this product in the refrigerated section of your grocery store.
Product Features:
99% fat free
Gluten Free
The Biggest Loser® product
20-oz package (1.25 lbs)

Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil.
Preheat skillet over medium-high heat.
Place tenderloins in hot skillet.
Brown on both sides.
Add 1/3 cup liquid.
Reduce heat to medium-low.
Cook, covered, 35 to 40 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.

OVEN METHOD:
Preheat oven to 350°F.
Spray 9×9 or 11×17-inch pan with nonstick cooking spray.
Place tenderloins in pan.
Add 1/3 cup liquid.
Cover with foil.
Cook 30 minutes.
Remove foil.
Cook 20 to 30 minutes more, basting occasionally if desired.
Always cook to well-done, 165º 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%


– See more at: http://www.jennieo.com/products/90-Extra-Lean-Boneless-Turkey-Breast-Tenderloins#sthash.lbCMhUty.dpuf

"Meatless Monday" Recipe - Broiled Mushrooms Teriyaki

It's "Meatless Monday" and this week's recipe comes from one of my favorite sites, Cooks Recipes  (http://www.cooksrecipes.com/index.html)  It's a great sounding side dish,  Broiled Mushrooms Teriyaki.


Broiled Mushrooms Teriyaki

Served in small side portions, this aromatic preparation complements Asian noodle or rice dishes.

Recipe Ingredients:

3 tablespoons good-quality teriyaki sauce
1 teaspoon dark sesame oil
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon agave nectar or natural granulated sugar
16 ounces mixed fresh mushrooms, any variety (choose from a combination of portabella, shiitake, cremini, baby bella, or others)

Cooking Directions:

Preheat broiler (unless using a toaster oven).
Combine the first 4 ingredients in a mixing bowl and stir together.
Wipe the mushrooms clean. If using shiitakes, remove and discard the stems. Leave the mushrooms whole (unless you're using large portabellos—slice them 1/4 inch thick).
Combine the mushrooms with the teriyaki mixture and stir together. Arrange in a shallow foil-lined pan and pour any excess marinade over them.
Broil in the oven or a toaster oven for 4 minutes, and stir. Broil until the mushrooms begin turning dark and are touched by charred spots, about 4 to 5 minutes. Remove from the broiler and transfer to a serving container.
Makes 4 to 6 servings.


http://www.cooksrecipes.com/mless/broiled_mushrooms_teriyaki_recipe.html

One of America's Favorites - New York-Style Pizza

New York-style pizza

New York-style pizza originated in New York City in the early 1900s, and in 1905, the first pizza establishment in the United States was opened in New York's Little Italy.[not in citation given] It is known for its large, wide, thin, and floppy yet tough shape. The pizza is sold by the slice and as a whole pie, and is particularly popular in New York, New Jersey, and Connecticut. Regional variations exist in Northeast and other states in the U.S.








The first pizzeria in America was founded in 1905 by Gennaro Lombardi in Little Italy, Manhattan. As an immigrant from Naples and pizzaiolo, he opened a grocery store in 1897 which was later established as the first pizzeria in America in 1905 with New York's issuance of the mercantile license. An employee of his, Antonio Totonno Pero, began making pizza for the store to sell that same year. The price for a pizza was five cents, but, since many people could not afford the cost of a whole pie, they would instead say how much they could pay, and they were given a slice corresponding to the amount offered. The pizza was wrapped in paper tied with string. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's. The original pizzerias in New York utilized coal brick ovens and cooked their pizza with the cheese on the bottom and sauce on top. Unlike many modern variations, these pizzas were made with high quality ingredients such as homemade fresh mozzarella and robust crushed tomatoes. Sallys Pizza in New Haven Connecticut opened in the same year. It was voted best pizza in the country several times. It is similar to the two shops mentioned above.

Pizza is a very popular food in New York City. In the year 2010, over 400 pizza restaurants were listed as existent in the city, including those named some variant of "Ray's Pizza". Additionally, numerous restaurants exist that primarily specialize upon other foods, but also prepare pizza.

New York-style pizza from Brooklyn

The traditional toppings are tomato sauce and mozzarella cheese, with any additional toppings placed with the cheese. It is traditionally hand-tossed and light on sauce. The slices are often eaten as a fast food or "street snack" while folded in half, as its size and flexibility sometimes makes it unwieldy to eat flat. Additionally some pizza can be greasy, folding it, holding it at the tips of the crust and tilting the slice back a little allows one to let the grease drip onto a plate or napkin without getting on it their hands.

The most notable difference between New York-style and other American pizzas is its thin hand-tossed crust, made from a high-gluten bread flour. The flavor and texture of the crust has sometimes been attributed to the minerals present in the New York City water used to make the dough. Some out-of-state pizza makers even transport the water cross-country for the sake of authenticity.

New York-style pizza is usually sold both by the slice and as a whole pie, hence, customers at pizzerias typically use the term "slice" to refer to an individual slice of the pizza, while "pie" denotes an entire pizza pie. Slices are taken from a large pie, which is typically around 18 inches (45 cm) in diameter, and commonly cut into 8 slices. Pizzas to be sold by the slice are sold with or without toppings. Pizza slices without toppings are called "plain" slices, although they are also sometimes referred to as "cheese" or "regular" slices. While many New York pizzerias also have slices with various toppings ready to serve, they invariably have plain slices ready to go and can provide slices with toppings by adding them on prior to re-heating. New York pizzerias generally have condiments that can be added to the pizza after serving. Common condiments include oregano, grated Parmesan cheese, dried red chili pepper, and granulated garlic.

Also served in the New York metropolitan area are rectangular or square-shaped slices with much thicker dough called Sicilian slices, though they often differ considerably from the true pizza of Sicily. In some cases at shops offering both, normal New York-style is distinguished as "regular" or Neapolitan pizza, although the relationship is distant.

Kitchen Hint of the Day!

''Don't forget about "braising" - Lower-priced cuts of high-quality meat become flavorful dishes when braised. Season and brown meat in a heavy pan with a tight lid. Add a bit of liquid, cover, and cook long and slow at a low heat, which tenderizes the meat and creates a tasty sauce.