Tags: Baking and Confections, Business, Cooking, Frozen, Home, Ice cream, Ice cube, Sundae
Repurpose a plastic ice-cube tray by making it into a sundae station to talk about. Use the various compartments for nuts, crushed cookies, candy, and other toppings, the serve with ice cream and let the kids make their own sundaes. (Don’t be surprised if they dump everything on top!)
Tags: Baking, Breyer, Carb Smart Vanilla Ice Cream, Christmas, Del Monte Foods, GREEN BEANS, Mashed potato, Potato, Prime Rib, Vanilla Ice
First off Merry Christmas Everyone! Now let’s talk about our Christmas Dinner Feast. I prepared a Prime Rib w/ Mashed Potatoes, Brown Mushroom Gravy, Green Beans, and Baked Rustic French Bread.
We purchased our annual Christmas Prime Rib Roast a couple a weeks ago from the local GFS Store. We always purchase one there and have never had a bad one. I put the Prime Rib in the oven at 1:30 PM at 250 degrees. At 3:30 I checked the temperature and it was spot on at 120 degrees, rare. I pulled it out of the oven and let it sit for 15 minutes before slicing. Letting it sit lets it finish cooking and absorb some of the delicious juices. When I sliced it the juices just flowed! Moist, tender and delicious!
For sides I prepared Bob Evans Mashed potatoes, Heinz Savory Mushroom Brown Gravy, 2 large cans of Del Monte Low Sodium Cut Green Beans, and baked a loaf of Pillsbury Rustic French Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.
Tags: Baked Potato, Bison, Bison Sirloin, Dietary fiber, Healthy Life Whole Grain Bread, I Can't Believe It's Not Butter!, Olive oil, Weight Watchers
Today’s Menu: Bison Sirloin and Sauteed Mushrooms w/ Cauliflower & Cheese Sauce, Baked Potato, and Whole Grain Bread
Excellent dinner tonight! Bison Sirloin and Sauteed Mushrooms w/ Cauliflower & Cheese Sauce, Baked Potato, and Whole Grain Bread. I used Great Range Bison Sirloin. I seasoned it with McCormick Grinder Steakhouse Seasoning and pan fried it in a tablespoon of Extra Virgin Olive Oil about 4 minutes per side to a medium rare. As far as I’m concerned you can’t beat the taste and tenderness of Bison. Just wish you could find it more in this area.
For my side dishes I prepared Green Giant Cauliflower & Cheese Sauce, a Baked Potato, and Healthy Life Whole Grain Bread. I’m not a huge Cauliflower fan but I love this Green Giant Cauliflower & Cheese Sauce! It comes frozen and in a microwavable bag. Just make a small slit in the bag and heat on high for 5 1/2 minutes. The Cauliflower comes out crisp and with the Cheese Sauce added delicious. I left the product description at the end of the post. I also had a Baked Potato topped with Salt and Pepper along with I Can’t Believe It’s Not Butter. Also 2 slices of Healthy Life Whole Grain Bread. For dessert later I’m fixing some Breyer’s Carb Smart Vanilla Ice cream topped with Smucker’s Sugarless Hot Fudge Topping.
Conveniently sized for smaller households in a wide variety of flavors. Picked at the peak of perfection. Endorsed by Weight Watchers: 1 PointsPlus value per serving. 50 calories per serving. Green Giant frozen vegetables are as nutritious as fresh! Several research studies show that freezing vegetables locks in important vitamins and stops the nutrient loss that can occur in fresh vegetables over time. Green Giant vegetables are frozen fast to lock in nutrients, so they’re as nutritious as fresh! 100% recycled paperboard. Exchanges: 1 vegetable, 1/2 fat. Carbohydrate Choices: 1/2. Endorsed by Weight Watchers®, and only a 1 PointsPlus™ value per serving! Product of Mexico.
Keep frozen. For food safety and quality, follow the directions and cook thoroughly to at least 160 degrees F. Keep frozen until ready to use. Because microwaves and stove-tops vary, adjusting cook times and heat settings may be required. Refrigerate leftovers. Microwave: Recommended method. 1. Place pouch on microwavable plate. Cut small slit in center of pouch. 2. Microwave on High 4 to 5 minutes or until thoroughly heated. 3. Let stand 1 minute. Caution: Hot! Cut pouch open. Empty into serving dish; stir well. Stove-Top: Place unopened pouch in 3-quart saucepan of vigorously boiling water. Boil uncovered 22 minutes, turning pouch over after 11 minutes, until thoroughly heated. Caution: Hot! Cut pouch open. Empty into serving dish; stir well.
Serving Size 1/2 Cup
Servings Per Container 3
Amount Per Serving
Calories 50Calories from Fat 20
% Daily Value*
Total Fat 2.5 G 4
Saturated Fat 1 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 410 Mg 17
Total Carbohydrate 6 G 2
Dietary Fiber 1 G
Sugars 2 G
Protein 2 G
Vitamin A 2
Vitamin C 25
Tags: Barbecue, Barbecue sauce, Calorie, Dietary fiber, Pork, Saturated fat, Serving size, Trans fat
Everyone was busy most of the day with various errands, and snacked along the way. So come dinner nobody was really too hungry so I prepared a light dinner tonight, Montgomery Inn Pulled Pork Sandwich, Mozzarella Stix, and Ore Ida Griller Seasoned Potatoes. I used Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Those of you not familiar with Montgomery Inn it’s one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger’s. So when I’m in the mood for the Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Healthy Life Whole Grain Bun.
Along with the Pulled Pork Sandwich I prepared Alexia Mozzarella Stix Italian Herbs & Olive Oil and Ore Ida Seasoned Griller Potatoes. It had been quite a while since I had Cheese Sticks and came across the Alexia Mozzarella Stix and they looked good plus they were only 120 calories and 10 carbs per serving (2 sticks). The Ore Ida Grillers are some of Ore Ida’s best potatoes! They are a nice thick cut of potato and bake or grill up perfectly. For dessert later a bowl of Breyer’s carb Smart Vanilla Ice Cream topped with Smucker’s Sugar Free Chocolate Fudge Topping.
Montgomery Inn Pulled Pork with Barbecue Sauce/Hardwood Smoked
We slow – smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our world – famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Serving Size 2 oz
Amount Per Serving
Calories from Fat 35
% Daily Value*
Total Fat 4.0 g 6 %
Saturated Fat 1.0 g 5 %
Cholesterol 35 mg 12 %
Sodium 250 mg 10 %
Total Carbohydrate 8 g 3 %
Sugars 8 g
Protein 8.0 g 16 %
Iron 6 %
Alexia Mozzarella Stix Italian Herbs & Olive Oil
Combining the delicious flavor of savory mozzarella cheese with classic Italian herbs and olive oil for a new Old World taste.
Serving Size: 2 stix (37g)
Servings per container: 6.0
Calories [per serving]: 120
Calories from fat: 60
Total Fat 6.0g 9%
Saturated Fat 2.5g 13%
Trans Fat 0.0g
Cholesterol 10.0mg 3%
Sodium 230mg 10%
Potassium 35mg 1%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Vitamin A 2%
Vitamin C 0%
Tags: Batter, Fish, Fish & Chips, Flour, Food Network, French fries, Kroger, Ore-Ida
I was at Kroger early this morning trying to find something that sounded good for dinner when I spotted some beautiful looking Haddock Fillets, I found dinner! Beer Battered Fish and Fries. It just sounded right! The recipe for the Beer Batter was based on recipe I found on The Food Network that I tweaked a little. If you like Fish your going to love this recipe! The Beer Batter makes one killer golden crust! I used 2 fillets that I cut up into several small pieces, it made plenty for three people. The Batter makes a delicious tasting crust that fries up golden brown. I used Yuengling Light Lager Beer, 99 calories 8 1/2 carbs, for the Batter. The Fish has a fantastic taste and the Batter encrusts the fillets to keep it moist. If you love Fish as much as I do give this one a try. I left the recipe at the end of the post.
Beer Battered Fish and Chips
1 (12-ounce) bottle beer. I used Yuengling Light Lager 99 calories 8 1/2 carbs
2 cups all-purpose flour
1 teaspoon Seasoning, recipe follows
1 1/2 pounds Haddock fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
Spray skillet with Pam Cooking Spray. Preheat Pan on Medium while adding up to 1/2 inch of Extra Virgin Olive Oil. Make sure Oil is hot before adding Fish.
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, making sure oil remains hot between batches.
Serve fish with French fries.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Tags: Amy, Genetically modified organism, I Can't Believe It's Not Butter!, Saturated fat, Serving size, Tomato purée, Trans fat, Turkey
A very simple but hearty dinner tonight. I had Grilled Turkey and Swiss Cheese Sandwich w/ Tomato Soup. I used Aunt Millie’s Whole grain Bread topped with Oscar Mayer Carver Board Sliced Turkey, Sargento Ultra Thin Swiss Cheese, Amy’s Organic Low Fat Cream of Tomato Soup. To grill the bread I used I Can’t Believe It’s Not Butter. Assembled the sandwich with a slice of Swiss, then Turkey, Kraft Reduced Fat w/ Olive Oil, and another slice of Swiss. Buttered the outside of the bread on bottom and top and grilled it in a small skillet till the cheese was starting to melt and bread was browned, flipped the sandwich one time.
The soup was Amy’s Organic Low Fat Cream of Tomato. Love this soup! Great creamy flavor and only110 calories and 19 carbs. For dessert Breyer’s Carb Smart Vanilla Ice Cream topped with Sliced Peaches. The Peaches are from South Carolina that we had frozen. These have got to be juciest and most delicious Peaches i have ever had! We only have 1 bag left in the freezer so I’m going to enjoy these before their gone.
Amy’s Organic Light in Sodium – Cream of Tomato Soup
Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.
Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.
Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%
Tags: Black pepper, Breyer, Bun, Olive oil, Ore-Ida, Sausage, Turkey, Vanilla Ice
Fired up the grill and grilled some Jennie – O Lean Hot Italian Sausages. Love these, not overly spicy or hot but just enough to heat it up a bit! I took Healthy Life Whole Wheat Hot Dog Buns and opened them up and put a slice of Sargento Muenster Cheese between it and baked the buns on 400 degrees until the cheese just started to melt and the buns warmed, about 4 minutes. Served the Sausage on it and topped it with French’s Golden Spicy Mustard. Came out perfect. The Muenster goes fantastic with the Sausage. I also baked some Ore Ida Crinkle Fries for a side. For dessert later a Pillsbury Apple Turnover topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Tags: Breyer, Green Bean, Ground Smoked Cumin, Healthy Life Whole Grain Bread, Olive oil, Parsley, Sea salt, Vanilla Ice
Today’s Menu: Bison Sirloin & Sautéed Mushrooms w/ Green Beans, Diced New Potatoes, and Whole Grain Bread
I had a petite Bison Sirloin Steak & Sautéed Mushrooms for dinner tonight. I seasoned it with McCormick Grinder Steak House Seasoning and lightly pan fried it on medium low heat until medium rare. I topped it with some Baby Bella Sautéed Mushrooms that I seasoned with Sea Salt, Ground Smoked Cumin, Ground Thyme, and Parsley.
For sides I had Green Beans, Diced Potatoes, and Healthy Life Whole Grain Bread. For dessert later something new, Pillsbury Apple Turnover. After baking the Turnover I topped it with a scoop of Breyer’s Carb Smart Vanilla Ice Cream. I left the Apple Turnover description below.
Pillsbury Real Apple Turnovers 6 ct box
Keep refrigerated 1. heat oven To 400 F. unroll dough; separate into 6squares. Place on ungreased cookie sheet. 2. clip corner Of fruitfilling pouch. Fill each square with filling. 3. fold dough overfilling, bringing edges together To form triangles. Seal tip. 4. bake at400 F. for 9 To 12 minutes or until golden brown. Clip small corner of icing packet; drizzle over hot turnovers. Serve warm. Do not freeze or microwave unbaked dough.
Serving Size 57 G
Servings Per Container 6
Amount Per Serving
Calories from Fat 70
% Daily Value*
Total Fat 8 G 13
Saturated Fat 2 G
Trans Fat 3 G
Cholesterol 0 Mg
Sodium 260 Mg
Total Carbohydrate 24 G
Dietary Fiber 0 G
Sugars 12 G
Protein 2 G
Tags: Bison, Black pepper, Breyer, McCormick Grinder Steakhouse Seasoning, Olive oil, Ore-Ida, Sea salt, Vanilla Ice, Whole grain
Today’s Menu: Bleu and ‘Shroom Bison Burger w/ Crinkle Fries
Bison Burger and Fries for dinner tonight! Made with Ground Bison Sirloin that I seasoned with McCormick Grinder Steakhouse Seasoning and fried in Extra Virgin Olive Oil about 4 minutes per side. I topped it with Sauteed Mushrooms and Maytag Crumbled Bleu Cheese. Served on a Healthy Life Whole Grain Bun. I had a side of Ore Ida Crinkle Fries. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Dole No Sugar Added Sliced Peaches.