Disclosure: This is a sponsored post for Jennie-O.com for which I received compensation, all opinions are 100% my own.
Hello Friends and Happy Fri-Yay!
As a family we don’t eat pork nor a lot of red meat so most of the time my meals are made with either chicken or turkey. Before becoming a member of the JENNIE-O Switch Circle, I had always purchased Jennie-O bacon and breakfast sausage which my son loves and I use the ground turkey in my lasagna and tacos.
This partnership is perfect because now when I receive coupons and merchandise from Jennie-O, it gives me an opportunity to try new recipes and then share them with you.
Today’s Friday Foodie Feature is
Spinach & Feta Cheese Frittatas with Turkey Bacon
Ingredients
1 package #JennieO Turkey Bacon
7 eggs
1 cup fresh spinach chopped
1/2 cup onions chopped
1/3 cup Feta Cheese
1/3 cup milk
pepper to taste
cooking spray
Preheat oven to 350 degrees. Spray cold skillet with cooking spray then prepare JennieO Turkey bacon according to package instructions and set aside.
Rinse and remove stems from spinach leaves, chop them and 1/2 of the onion into bite size pieces
Saute both in same skillet used to cook bacon until spinach is wilted
Whip eggs, feta cheese, milk and pepper before adding spinach, onions and bacon. Cut bacon into bite size pieces, I use kitchen shears to make the job easier.
Because we drink Ricemilk I recently starting cooking with it, and find that foods tastes just as good if not better than when made with whole milk.
Spray muffin pan with cooking spray to prevent sticking then pour or spoon mixture into each cup approximately 2/3 full.
Bake 20 minutes, then watch out because they smell wonderful and my son couldn’t wait to try them!
Grab a cup of coffee or tea then sit back, relax to enjoy a leisurely breakfast or an afternoon snack.
What I like about this recipe is that I can make the Frittatas the night before, then hubby and the boys can warm them up the next morning in the toaster oven.
How about you, have you tried #JennieO turkey products or would you make the @SwitchToTurkey?
Jennie-O has offered to send $20.00 worth of coupons to one of my lucky readers! Just click JennieO.com and check out their product line, then come back and leave a comment telling us what Jennie-O Turkey product you would like to try and how you would prepare it?
1 winner (US only) will be randomly chosen by me, the contest ends next Friday, April 18th at Midnight
Have a fantastical Friday ~ See ya back here at 6:00 p.m. for the #WWDParty!
Welcome to the Weekend Wind-Down Party (#WWDParty)
I am definitely glad to see this week end because between hubby’s hospitalization and my stomach virus this has definitely been a heck of a week. I am glad for the weekend even though I need to start working on my 2013 income taxes, yes, I said, “start”. I don’t know where the time went but it snuck up on me too quickly this year.
I finally got a chance to check out everyone’s posts Tuesday night and needless to say, if my stomach wasn’t messed up, I would have been drooling over some of those decadent desserts!
Congratulations to this week’s Featured Bloggers
Reviews, Chews and How-To’s
Purple Hues and Me
The Casual Craftlete
the colored door
Bakewell Junction
View from the Fridge
Please feel free to post this button on your blog and check our Pinterest page as you are also being featured there.
The rules remain the same and it would be nice to see more link backs to the party, as this is the only way to be selected as a Featured Blogger as well as it being a courteous guest.
We hope that you won’t just post and run but will take time to visit at least 3 other blogs then follow your hosts on at least one Social Media platform.
This has been a week of highs and lows and I am not even going to talk about the zany weather. Life is so very fragile, I am asking each of you to tightly hug and tell someone that you love them tonight before the clock strikes midnight! I also want to say, “thank you” for being part of my life, I will probably need to borrow some of your strength as time goes on…but we’ll talk about that later, in the meantime. please say an extra prayer for the “Blake Family”.
Can you believe that this is the 10th Weekend Wind-Down Party? It has been so much fun, reading, sharing and laughing at all the wonderful posts each week.
BTW – this is the last weekend to enter to win the $50 Gift Certificate to Midnight Velvet!
Enter to Win $50 Gift Certificate
Congratulations to last week’s Featured Bloggers!
Product Review Mom
The Casual Craftlete
Mums Make Lists
Kennary Ideas For The Home
From this Kitchen Table
view from the fridge
Please feel free to add this button to your blog and check our Pinterest page as you are featured there as well.
Welcome back vets and Welcome all newbies – the rules are as follows:
Please follow and comment on at least one of your host’s social media network accounts.
This weekend I look forward to sitting back chillaxin, reading and commenting on your posts (only if I see that you have linked back to the #WWDParty)…oh and doing my income taxes – yuck!
Thanks you for stopping by and sharing, have a fantastical weekend and think Spring!
I don’t know about you but I am still dragging from last week’s change to Daylight Saving Time, I need a nap! This week’s feature is another non-Crock Pot dish, but that doesn’t mean I’ve abandoned them, as a matter of fact one of them is home cooking dinner right now.
Pour 1/2 cup of Mozzarella sauce into a bowl ~ coat chicken with sauce and then with dry bread crumbs.
Place coated chicken into 13×9 baking pan, spray with cooking spray for easier cleanup. Bake in preheated oven 450 degrees for approximately 15 minutes.
Spoon remaining sauce around chicken in the pan, bake another 5 minutes or until chicken is thoroughly done.
I cooked a package of Knorr Pasta Sides for chicken which complimented this dish perfectly as would a side of mac n cheese!
This was another family meal that my men loved and no leftovers!
Top cooked chicken with tomatoes and Italian seasoning for an easy breezy mid-week meal.
Stay Blessed – No Stress in 2014!
*Don’t forget to come back at 6:00 pm for this week’s #WWDParty where I’m sure there will be some great St. Patrick’s Day recipes and crafts!
Hello Friends & Welcome to the Weekend Wind-Down Party #4
This has definitely been a whirlwind week for me and tomorrow is my son’s 18th birthday, I still can’t believe it, where has the time gone? Before you gear up for Super Bowl Sunday we hope that you’ll share a few of your favorite posts at this Weekend’s Wind-Down Party.
Which team will you be rooting for?
Last weekend’s party was great where I found some awesome recipes, fashion tips and home/garden decorating ideas so thank you all for sharing. We have chosen the following posts to be featured this week and they are also posted on our Pinterest Board. Please feel free to copy and paste this “I Was Featured Button” to your blog.
Hello Friends and Welcome to the Weekend Wind-Down Party #2
I want to thank each one of you who linked up last week. It was an awesome turnout with more than 100 bloggers joining in on the fun!
I’m thrilled to be able to bring you this party each week along with 7 other fun bloggers. We’re excited to get your posts to see what you have to share with us! To start the party we’ve chosen 8 unique features from last week which was difficult because there were so many!
(Please note that we will only select posts that has linked back to the #WWDParty)
Sitting here at the kitchen table, cutting out coupons and watching the rain fall I decided to fire up the iPad and read my emails (multi-tasking to the max). After reading a new comment from Kirsten Womack I decided to repost the Kale and Black Eye Pea Soup recipe as a twist on my traditional New Year’s Eve dinner.
The cooking and eating of Black Eye Peas and Collard Greens is a New Year’s Day tradition deeply rooted in the African American culture. I have for many years always had a big pot of Black Eye Peas and Collard Greens simmering on the stove top while chicken wings were being deep fried on the side. It’s tradition to eat a little of each immediately after kneeling in prayer on New Years Eve for good luck and prosperity heading forward.
This year will be no exception, however, I may use the Crock Pot to cook them both together not only for the added luck but because it will make for an easier clean up.
We also send one of our sons outside with money in his pocket and then have him be the first to walk through the front door. This is not an African American tradition it’s just something fun to do!
What are your New Year’s Eve Traditions?
REPOST from 12/13/13
Today’s Friday Foodie Feature is Kale & Black Eye Pea Soup
Sunday I purchased a container of CutnClean Kale from Safeway to be used in my salads for the week. However, after hearing the weather forecast for more snow I decided to use it to make a Crock Pot soup with Black Eye Peas.
In the winter, my grandmother used to make the best homemade vegetable soups using ingredients she already had in the refrigerator, freezer or pantry. So in keeping with tradition I used some leftover celery stalks, an onion, garlic, carrots and Bouillon cubes to make this soup.
Ingredients:
Dry Black Eye Peas – 1/2 bag
Kale – 1/2 package
Celery – diced
Carrots – diced
Onion – diced
Garlic – diced
Bouillon Cubes (2)
Water
Olive Oil
Black Pepper
Smoked Turkey Necks (optional)
Mama Midget (yes that was her name), never used measuring cups or spoons so neither do I especially when using the Crock Pot. I just throw in what I have or think is enough.
Rinse and drain 1/2 bag of dry Black Eye peas
Add 2 Bouillon Cubes to 3 cups of hot water
Pour Olive Oil into Crock Pot just enough to cover bottom
Chop onion, garlic, carrots and celery and add to Crock Pot
Add Kale and sprinkle with Black Pepper
Pour in Bouillon Stock, adding more water to cover all ingredients if necessary
Stir and if desired add Smoked Turkey Legs or Necks
Cover and cook on low 8 hour, high 4 hours – depending on Crock Pot model. Don’t forget to make some Skillet Corn Bread!
The days are getting shorter and school started this week so I am lining up my recipes for the Fall. Chicken is a staple in our house and this was an easy breezy “4 ingredient-less than 40 minute” recipe.
What happens when it’s Friday night and you don’t feel like cooking, ordering pizza or going out and a bowl of cereal just won’t cut it? In our house when that happens we head straight to the garage and to the freezer. There is where I try to keep microwavable meals and snacks specifically for those occasions and last Friday night it was Lean Pockets Pretzel Bread Sandwiches.
I am not a big proponent of frozen meals & snacks because of the excessive sodium some of them contain but these Lean Pockets brand sandwiches are only 250 calories with 650 mg of sodium which isn’t a lot compared to others that contain well over 1000 mg of sodium.
The Lean Pockets Sandwiches were filled with Spinach and 3 Cheeses, Fontina, Romano and reduced Fat Mozzarella. I zapped one in the microwave for 2 minutes 30 seconds in the crisping sleeve then cut it in half. It didn’t seem like it had a lot of filling and could have had more spinach, but to my surprise it was quite good and hit the spot. The soft pretzel bread encased a flavorful mix of spinach and cheeses that paired well with my glass of Friday night wine!
Speaking of wine, I want to reintroduce my “play cousin” Cook E doe Face. She is a down to earth YouTube Vlogger who will have you in stitches as you watch her create some delicious dishes and “knock you on your butt cocktails”.
Cook E de Face is from Philly and I fell in love with her atty-tud (Philly slang) from the very first video I watched. In today’s world it is so easy to get caught up in the negativity but you know me, I like to keep it light. Cook E doe Face has me laughing out loud and reminds me of my own New York cousins. If it were left up to me she would definitely have a show on the Food or OWN Network!
Saute both in same skillet used to cook bacon until spinach is wilted
 "Lean Pocket Sandwich in Crisping Sleeve")
 "Lean Pocket out of the microwave")
