Friday Dinner Breakfast - Eggs, Hash Browns, Turkey Sausage Patties...

Dinner Tonight Breakfast - Sunnyside Up Egg, Hash Browns, Turkey Sausage Breakfast Patties, and Wheat Toast.




Started my day off with an Egg White, Canadian Bacon, and English Muffin Breakfast Sandwich!
Used Egg Beater's Egg Whites. Finished up laundry for my Mom and then outside into a beautiful Spring Day. Got the cart out and did a few things around the house then rode down to the neighborhood lake for a while. Beautiful day out, sunny and high near 70 degrees! For dinner tonight a real comfort food Breakfast! I prepared; a Sunnyside Up Egg, Hash Browns, Turkey Sausage Breakfast Patties, and Wheat Toast.





In one small skillet I prepared Egg Sunnyside Up, seasoned with Sea Salt and Ground Black Pepper

and pan fried using Extra Virgin Olive Oil. I then prepared a couple of Jennie – O Turkey Breakfast Sausage Patties in a second small skillet. Just as delicious as Pork Sausage but healthier, try the Jennie - O Turkey and you'll never go back! While the Sausage Patties were cooking in another skillet I prepared some Hashbrowns that I topped with a bit of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I used Simply Potatoes Hash Browns, the only brand other than Bob Evans that I use for Hash Browns. I like Simply Potatoes Hashbrowns over Bob Evans because they have fewer calories and seem to fry up better. The last item for my Breakfast Dinner was what else but Toast! I toasted up a couple of slices of  Klosterman Wheat Bread. So I toasted 2 slices and buttered them with I Can’t Believe It’s Not Butter. I also had a cold glass of 2% White Milk. A Breakfast proudly served for any meal! Breakfast Food items might be the most filling and hardy foods of any other, for some reason. Nothing like a good Breakfast anytime, any meal! For dessert later tonight a Jello Sugar Free Double Chocolate Pudding.




Jennie - O Lean Turkey Breakfast Sausage Patties

Product Features:
12-oz. package
No Gluten

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place patties in hot skillet.
* Turn occasionally and cook approximately 13-15 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer in the center of the patty.


Nutritional Information
Serving Size 56 g Total Carbohydrates 0 g
Calories 90 Dietary Fiber 0 g
Calories From Fat 45 Sugars 0 g
Total Fat 5.0 g Protein 10 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 360 mg Calcium 0%
Ingredients
TURKEY, CONTAINS 2% OR LESS SEASONING (SALT, DEXTROSE, SPICE, SPICE EXTRACTIVES, HYDROLYZED CORN PROTEIN, BHA, BHT, CITRIC ACID), NATURAL FLAVORING, CALCIUM LACTATE. NO GLUTEN.

http://www.jennieo.com/products/193-Lean-Turkey-Breakfast-Sausage-Patties




Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Nutrition FactsServing Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories 70
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Carbohydrates 16.0g 5%
Dietary Fiber 2.0g 8%
Sugars 0.0g
Protein 1.0g

http://www.simplypotatoes.com/products/productview.cfm?prid=34

May 1-2, 2015 Dandelion May Fest & Great Dandelion Cookoff Dover, Ohio

May 1-2, 2015  Dandelion May Fest & Great Dandelion Cookoff
Dover, Ohio

New Location - At the New Roadhouse Amphitheater located just 100 yards east of the winery on Old Rt. 39.  Breitenbach’s annual Dandelion Festival will take place on Friday May 1 from noon-7 and Saturday May 2, 2015 from 9-8. This festival provides fun and many activities for the entire family. Dandelion wine sampling, cellar tours and live entertainment are scheduled for both days.  On May 2  at noon, children will enjoy the dandelion picking contest and making their own dandelion jelly.  Children should gather in the picnic shelter on top of the hill.  Dandelion sausage, dandelion bread, dandelion gravy, dandelion lasagna, dandelion ice cream and dandelion sangria will be available both Friday and Saturday. Arts and craft vendors dot the hillside. Past vendors have included fine art, blown glass, handmade jewelry, lawn ornaments and much more!


http://www.dandelionfestival.com/

Jennie - O Turkey Recipe of the Week - Lemon Garlic Turkey Kabobs

I have a great recipe for your grill in this week's Jennie - O Turkey Recipe of the Week, Lemon Garlic Turkey Kabobs. This one uses JENNIE-O® Lemon Garlic Turkey Tenderloin. Don't know what to have, Kabob it! You can find this recipe along with all the other delicious and healthy recipes on the Jennie - O website.      http://www.jennieo.com/


 Lemon Garlic Turkey Kabobs

Ingredients
½ cup fat-free Italian dressing
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons finely grated lemon peel
1 (24-ounce) package JENNIE-O® Lemon Garlic Turkey Tenderloin, cut into 1-inch cubes
1 red bell pepper, cut into chunks
1 small red onion, cut into wedges
cherry tomatoes, if desired
pineapple chunks, if desired


Directions
1 - Combine dressing, lemon juice, garlic and lemon peel. Set aside small amount of marinade to brush on kabobs while grilling. Place tenderloin, bell peeper, onion, cherry tomatoes and pineapple in large reclosable food storage bag. Add marinade to bag. Refrigerate 30 minutes.

2 - Prepare grill. Drain turkey, vegetables, and fruit; discard marinade. Thread turkey, vegetables and fruit on skewers. Brush reserved marinade over kabobs.

3 - Grill 6 minutes; turn and brush with remaining marinade and continue grilling 7 to 8 minutes or until the turkey is well-done, 165°F. as measured by a meat thermometer.


Nutritional Information

Calories 120 Fat 1g
Protein 21g Cholesterol 50mg
Carbohydrates 7g Sodium 950mg
Fiber 1g Saturated Fat 0.5g
Sugars 4g


http://www.jennieo.com/recipes/128-Lemon-Garlic-Turkey-Kabobs

Low-Carb Breakfast Recipes

With Diabetes 2 you have to keep your carbs in check. But you can still have a delicious Breakfast with these Low-Carb Breakfast Recipes from Diabetic Living On Line, Enoy!    http://www.diabeticlivingonline.com/



Low-Carb Breakfast Recipes
Whether you crave a homemade muffin, a brunch dish for company, or crisp hash browns, you'll find it in this collection of diabetic breakfast favorites, most with carb counts of 20 grams or less per serving.



Hash Brown Potato Cakes

If you thought hash browns were off-limits, think again. In addition to reasonable portion sizes, this recipe calls for just a small amount of olive oil and cooking spray, helping to reduce fat and calories. The best news of all: It has 9 grams of carb per serving.....


Knife-and-Fork Breakfast Burrito

If you're in the mood for Mexican, give this low-carb recipe a try. The eggs are cooked in a thin layer and become the shell, replacing regular, carb-laden tortillas. Healthy black beans provide 4 grams of fiber......


Pick-Me-Up Bars

A welcome change from the usual morning toast or cereal, these portable whole wheat breakfast bars provide energy to help pick you up and keep you going......



* Click the link below to get all the Low-Carb Breakfast Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/low-carb-breakfast-recipes

Kitchen Hint of the Day!

Here's a hint on Kabobs....


So, here’s a simple and helpful tip: Thread each skewer with all the same type of ingredient! Some skewers have only meat, some have only peppers, others have only squash, pineapples … you get the idea. You can grill each skewer for exactly the amount of time it needs. There are different grilling times for all foods, if skewed on the same skewer your vegetable could be done but the meat still needing time to get done.

Smoked Turkey Sausage Melt Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup

Dinner Tonight: Smoked Turkey Sausage Melt Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup




A beautiful Spring Morning today, but rain and clouds moving in as the day went on. Well our

wooden deck and shed are both done, just have the wooden ramp left to coat. Really need a new shingles on the shed but running low on funds. So until I get all the work done so far paid off that job is on hold. Drove Mom over a local Garden Center where we picked up flowers, hanging baskets, and a new umbrella for the outdoor table. I got in the freezer and grabbed a Butterball Harwood Smoked Turkey Sausage, laid it in the fridge overnight to thaw. So for dinner tonight it's Smoked Turkey Sausage Melt Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup.




I'm using the Butterball Hardwood Smoked Turkey Sausage that I had laid in the fridge. These are just so incredibly flavorful and so easy to prepare by different ways. I first preheated the oven on 400 degrees. For tonight I sliced one of the Sausages into 3 pieces. Using a medium size skillet that I sprayed with Pam  and added 1 tablespoon of Extra Virgin Olive Oil, I fried the Sausages. Cooked them on medium heat, turning them often. Fried them until heated through and the outside a nice char. Then as the Sausages were finishing I got two pieces of Klosterman Wheat Bread and toasted them in the toaster.



To serve I took one slice of the Toast and added a slice of Simple Truth Muenster Cheese. Then took one of the Sausages and cut it in half, length wise, and added that on top of the Cheese. Topped that with some French's Spicy Brown Mustard and topped it with the other slice of Toast. Then laid the Sandwich on a small baking sheet and put it into the oven, which I preheated on 400 degrees. Baked just a short bit, just long enough to where the Cheese was starting to melt. This makes one delicious Sandwich! Hard to beat the flavor of the Butterball Hardwood Smoked Turkey Sausage, paired with the Muenster Cheese and Spicy Brown Mustard it puts this Sandwich over the top!



To go with Sausage Sandwich I prepared some Chunky Baked Potato & Cheddar and Bacon Bits Soup. This quickly became my favorite Campbell's Soup! It comes in a microwavable bowl, just heat and serve. It has 190 calories and 19 net carbs per serving. Very good tasty, thick and hearty Soup. I topped with a some Kraft 2% Shredded Sharp Cheddar Cheese. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.    





Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.Butterball Smoked Turkey Sausage
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

Herb and Spice of the Week - Sorrel

Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in

Sorrel

the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf vegetable (pot herb).





Sorrel is a slender herbaceous perennial plant about 60 cm high, with roots that run deep into the ground, as well as juicy stems and edible, arrow-shaped (sagittate) leaves. The lower leaves are 7 to 15 cm in length with long petioles and a membranous ocrea formed of fused, sheathing stipules. The upper ones are sessile, and frequently become crimson. It has whorled spikes of reddish-green flowers, which bloom in early summer, becoming purplish. The species is dioecious, with stamens and pistils on different plants.

The leaves are eaten by the larvae of several species of Lepidoptera (butterfly and moth) including the blood-vein moth.

Flowering sorrel.

Rumex acetosa occurs in grassland habitats throughout Europe from the northern Mediterranean coast to the north of Scandinavia and in parts of Central Asia. It occurs as an introduced species in parts of North America.




Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavor that is similar to kiwifruit or sour wild strawberries. The plant's sharp taste is due to oxalic acid.

* In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income. A drink called zobo (sorrel squash) is made from a decoction of the plant calyx.

* In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.

* In Russia and Ukraine it is called shchavel' (щавель) and is used to make soup called green borscht. It is used as a soup ingredient in other countries, too (e.g., Lithuania, where it is known as rūgštynė).

* In Hungary the plant and its leaves are known as sóska (Hungarian pronunciation: [ˈʃɔːʃkɒ]). It is called kuzukulağı ('lamb's ear') in Turkish. In Polish it is called szczaw (pronounced Polish pronunciation: [ʂʈʂaf]).

* In Croatia and Bulgaria is used for soups or with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.

* In rural Greece it is used with spinach, leeks, and chard in spanakopita.

* In the Flemish speaking part of Belgium it is called "zurkel" and preserved pureed sorrel is mixed

Sorrel soup with egg and croutons

with mashed potatoes and eaten with sausages, meatballs or fried bacon, as a traditional winter dish.

* In Vietnam it is called Rau Chua and is used to added fresh to lettuce and in salads for Bánh Xēo.

* In Portugal, it is called azeda or azeda-brava (Portuguese pronunciation: [ɐˈzeðɐ], [ɐˈzeðɐ ˈβɾavɐ], "sour", "fierce sour"), and is usually eaten raw in saladas or used to make soups. That is identical to its use in Brazil, under the name of azedinha ([ɐzeˈdʒĩɲɐ], "small/lovely tart").

* In India, the leaves are called chukkakura in Telugu and are used in making delicious recipes. Chukkakura pappu soup made with yellow lentils which is also called toor dal in India.

* In Albania it is called lëpjeta, the leaves are simmered and served cold marinated in olive oil, it is used in soups, and even as an ingredient for filling byrek pies (byrek me lakra).

This name can be confused with the hibiscus calyces or hibiscus tea.