Tags: Bread, Butter, cook, Gravy, Home, Lemonade, Rice, White bread
Hint #2 – If you burned the rice, fear not! It’s white bread to the rescue. Get rid of the scorched taste by placing a slice of white bread on top of the rice while it’s still hot, and covering it for a few minutes.
Tags: Acid-hydrolyzed vegetable protein, Bell pepper, Cajun, Frank's RedHot, Gumbo, Modified starch, Olive oil, Shrimp
Today’s Menu: Hardwood Smoked Turkey Sausage and Shrimp Gumbo w/ Cornbread
Another chilly morning, 30 degrees, that led to a sunny but chilly Autumn Day. It was computer clean up day today. Deleted some old stuff that I had saved and ran all the scans and clean ups. For dinner, the comfort food keeps coming, Hardwood Smoked Turkey Sausage and Shrimp Gumbo w/ Cornbread.
I had a bag of Kroger Brand Jumbo Shrimp and a package of Butterball Hardwood Smoked Sausage in the freezer so I laid both out in the fridge to thaw overnight. For the Gumbo stock I used my favorite, the Luzianne Gumbo Dinner Kit. So easy to prepare and just flat out delicious! The Luzianne Gumbo Dinner Kit contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I add the Butterball Hardwood Smoke Turkey Sausage (14 oz. Package), Jumbo Shrimp (1 lb. Package), Water, Frank’s Red Hot Sauce and a bit of added Sea Salt.
T o prepare it; take a 4-5 Quart pot, add 6 cups of Water and 2 tablespoons of Extra Virgin Olive Oil and bring it to a boil. Add the Luzianne Gumbo, while stirring. Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside. Caution with this stuff it is HOT! Reduce the Heat , Cover and simmer for 18 minutes. Meanwhile rinse the Shrimp off and in a medium skillet Brown the Hardwood Smoked Turkey Sausage and slice into smaller pieces. Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp and Sausage Cover and continue to simmer for 7 more minutes. The aroma is incredible and the taste is as well! Comfort Food to the Max! I also made a small cast iron skillet of Cornbread. A perfect choice to absorb that Roux! I used Martha White Corn Meal Mix, as usual. Serve in a bowl, add Frank’s Red Hot Sauce if you desire, with a slice of Cornbread. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Tags: Barley, Chicken, Chicken fingers, cook, Olive oil, Rice, Rice A Roni, SOY PROTEIN
A bit nippy out this morning and really the whole day. It was around 36 degrees this morning when I went out to get the morning paper. It really didn’t get to warm all day, around 58 degrees with a cool breeze. Tis the Season! For dinner tonight I prepared Whole Grain Breaded Chicken Strips w/ Rice A Roni Whole Grain Blends Chicken and Herb Classico and Boiled Mini Carrots.
For the Chicken Strips I used Perdue Whole Grain Breaded Chicken Breast Strips. I used these a while back and I always have a package in the freezer ready to use! Love these, good seasoning, breading, and their nice size strips breaded in whole grain. Easy to prepare; just bake them for 12 minutes at 425 degrees , flipping them over after 6 minutes and their done.
To go with the Chicken I boiled some Mini Carrots and, for the first time, I prepared some Rice A Roni Whole Grain Blends Chicken and Herb Classico. Another keeper product! Just bring some water to a boil, simmer everything, and let stand and it’s done! Excellent Rice Dish, very good tasting and really seasoned well. Great side dish for any Chicken Dishes. Later tonight for dessert I had some Baked Whole Grain Tostios Scoops with some of the Kroger Brand Peach and Mango Salsa I purchased for a dish for last night’s dinner.
Chicken & Herb Classico
Our Rice-A-Roni® Whole Grain Blends Chicken & Herb Classico combines whole grain brown rice, pearled barley and pearled wheat with natural flavors to create a comforting side dish. This delicious dish is the perfect complement to your favorite chicken recipes.
PARBOILED LONG GRAIN BROWN RICE, PEARLED BARLEY, PEARLED RED WHEAT, SALT, AUTOLYZED YEAST EXTRACT*, ONIONS*, NATURAL FLAVORS, CARROTS*, GARLIC*, OLIVE OIL, SPICES, PARSLEY*, SOY PROTEIN, TURMERIC SPICE WHICH IMPARTS COLOR, TOCOPHEROLS FOR FRESHNESS.
What You’ll Need
1 1/4 cups of water
1 tablespoons of olive oil
What You’ll Do:
1) In a medium saucepan, combine water, olive oil, rice and Special Seasonings. Bring to a boil.
2) Cover; reduce heat to medium-low. Simmer for 24 to 26 minutes or until most of water is absorbed.
3) Cover; remove from heat. Let stand for 5 minutes. Stir well before serving.
Nutrition – As Prepared
Serving Size: Size 2.0 oz (56 g/about 1/3 cup dry
Servings Per Container: about 2 (dry)
Amount Per Serving% Daily Value
Perdue Whole Grain Breaded Chicken Breast Strips
Ingredients: Boneless skinless chicken breast with rib meat, chicken broth. Contains 2% or less of salt, yeast extract, brown sugar, natural flavors.
Breaded with: White whole wheat flour, wheat flour, water, salt. Contains 2% or less of natural flavors, dextrose, dried yeast, natural paprika extract, potassium chloride, yeast extract, maltodextrin, dried garlic, natural paprika and annatto extracts, yellow corn flour.
Serving Size 3oz (85g)
Servings Per Container About 8
Amount Per Serving (* % of Daily Value)
Calories from Fat 50
Total Fat 6g (9%)
Saturated Fat 1.5g (8%)
Trans Fat 0g
Cholesterol 35mg (12%)
Sodium 490mg (20%)
Total Carbohydrate 13g (4%)
Dietary Fiber 1g (4%)
Protein 14g (25%)
Tags: Bell pepper, Frank's Red Hot Sauce, Garlic, Modified starch, New Orleans, NIACIN, Red Beans & Rice, Rice, Smoked Turkey Sausage, Zatarain
Today’s Menu: Hardwood Smoked Turkey Sausage w/ Red Beans and Rice
It was partly sunny out and a little higher temperature at 82 degrees. Spent part the afternoon at the doctor’s office, trying to get Dad healthy with the breathing being no better. At 92 years old though it’s tough. in the kitchen front, still wishing you could find more single serve of grocery items. I freeze what I can of the extra but you can only freeze so much and the rest is in the garbage, such a waste. Maybe one day they’ll have more options. For dinner tonight a Hardwood Smoked Turkey Sausage w/ Red Beans and Rice along with a slice of Whole Grain Bread.
i used my favorite Smoked Turkey Sausage, Butterball Hardwood Smoked Turkey Sausage. For me this is a perfect Smoked Turkey Sausage; fantastic flavor, great seasoning, and cooks up just right. To prepare it I pan fried it in a medium size skillet. Just sprayed the skillet with Pam and fried them on medium heat about 12 minutes, turning the sausages frequently until done. When done I sliced 1 1/2 of the two sausages up into quarter size pieces and set aside. Saved 1/2 of one of the sausages and I’m going to have it for lunch tomorrow.
Then for the Red Beans and Rice I used Zatarain’s New Orleans Style Reduced Sodium Red Beans and Rice. Esay way to have some excellent Red Beans and Rice, plus it’s Reduced Sodium. If you love Red Beans and Rice you’ll love this! To prepare; In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. Stir, reduce heat, cover and simmer over Low heat for 25 minutes. Stir occasionally to prevent sticking. Remove from heat and let stand 5 minutes. Stir and serve. Black Beans and Rice will be saucy. Before serving this I added the sliced Smoked Turkey Sausage and a few shakes of the Frank’s Red Hot Sauce, too good! I also had a couple of slices of Healthy Life Whole Grain Bread. One delicious meal! For dessert later a bowl of Del Monte No Sugar Added Mango Chunks.
25% Less sodium than our original Red Beans and Rice. Serves 4. A New Orleans tradition. Since 1889. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz it up with Zatarain’s! This product contains 720 mg of sodium per serving. Our original Red Beans & Rice contains 1200 mg sodium per serving.
Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.
Easy Stove Top: 1. In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. 2.Stir, reduce heat, cover and simmer over Low heat for 25 minutes. Stir occasionally to prevent sticking. 3. Remove from heat and let stand 5 minutes. Stir and serve. Black Beans and Rice will be saucy. For less saucy product reduce water by 1/4 cup. Microwave: 1. In a 1 1/2 quart microwave-safe casserole dish, combine 2 3/4 cups water, 2 tablespoons butter, margarine or olive oil and Zatarain’s Black Beans and Rice and stir thoroughly. 2. Cover and cook on High for 5 minutes, stir and reduce power to 60% and cook for approximately 18 minutes (cook time may differ depending on the power of the microwave oven.), stirring occasionally. 3. Remove, stir and allow to stand covered for 5 minutes before serving.
ENRICHED LONG GRAIN PARBOILED RICE (RICE, IRON, NIACIN, THIAMINE MONONITRATE, FOLIC ACID), RED BEAN, ONION, ENRICHED WHEAT FLOUR (WHEAT & MALT BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, MODIFIED CORN STARCH, SOY SAUCE (HYDROLYZED SOY PROTEIN, CORN SYRUP SOLIDS, SALT), POTASSIUM CHLORIDE, RED & GREEN BELL PEPPERS, TORULA YEAST, YEAST EXTRACT, GARLIC, CARAMEL COLOR, SPICES (INCLUDING RED PEPPER), AND NATURAL AND ARTIFICIAL FLAVOR (INCLUDING HICKORY SMOKED SALT).
Serving Size: about 1/3 cup (65g) = 1 cup prepared
Servings Per Container: about 3.5
Amount Per Serving % Daily Value
Calories from Fat: 5
Total Fat: 0.5g 1%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 720mg 30%
Total Carb: 46g 15%
Dietary Fiber: 6g 24%
Sugar: less than 1g
Vitamin A: 4%
Vitamin C: 20%
Tags: Bell pepper, Jambalaya, Monosodium Glutamate, New Orleans, Olive oil, Sausage, Turkey, Zatarain
Today’s Menu: Shrimp and Smoked Turkey Sausage Jambalaya w/ Baked Sour Dough Bread
It’s amazing how you take things for granted until it’s taken away from you. Early this morning there was a water main leak here in the park. We had no water from around 7:00 this morning till about 3:00 this afternoon. Which wasn’t a long time but if you weren’t prepared or warned about it, it was forever! Had an eye appointment, no changes which is a good thing. For dinner one hearty dish, Shrimp and Smoked Turkey Sausage Jambalaya w/ Baked Sour Dough Bread! I’ll be making sure there’s extra boxes of this in the pantry, everyone loved it.
I used Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium) for my base for the Jambalaya. I use Zatarain’s Products whenever I can, love the flavor and seasoning of all their products. To prepare it I just followed the easy instructions on the box. Mixed 2 1/2 cups of Water and 2 tablespoons of Extra Virgin Olive Oil, and brought it to a boil. Added the Zatarain’s Jambalaya Mix and my Butterball Hardwood Smoked Turkey Sausage, I had sliced the Sausage into smaller pieces before adding. Returned it to a boil, and then reduced the heat to low. Covered and simmered for about 25 minutes till most of the moisture had been absorbed. With 10 minutes left I added my Jumbo Shrimp, till fully cooked and turned pink. Removed it from the heat and let it rest for about 5 minutes before I served it. The Smoked Turkey Sausage and Jumbo Shrimp made a fantastic pairing with the Jambalaya Mix! I added a couple of shakes of Frank’s Red Hot Sauce to the mix also, nothing like a little heat to liven things up! This makes one delicious dish.
I also had a half loaf of Sour Dough Bread that I baked. For dessert a bowl of some fresh sliced South Carolina Peaches, LOVE these!
Reduced Sodium Jambalaya Mix
Authentic New Orleans flavor with 25% less sodium than the original.
* This Easy-to-Prepare Dinner Mix Has Just The Right Blend of Ingredients For A Great-Tasting, Authentic New Orleans Style Meal. Zatarain’s Has Been The Leader In Authentic New Orleans Style Food Since 1889. So When You Want Great Flavor, Jazz It Up With Zatarain’s!
* Zatarain’s, New Orleans, La 70114. Comments Or Questions? Call 1-877-837-3796 Or Visit Us Online At Www.Zatarain.Com For Great Recipe Ideas and Product Information.
* A New Orleans Tradition Since 1889
* 25% Less Sodium Than Our Original Jambalaya Mix
* Add Meat to Make A Complete Meal
* Serves 6
Enriched Long Grain Parboiled Rice (Iron Phosphate, Niacin, Thiamine Mononitrate and Folic Acid), Dehydrated Vegetables (Onion, Bell Pepper), Salt, Yeast Extract, Soy Sauce (100% Soybean), Dextrose, Thiamine Hydrochloride, Soybean Oil (Tbhq Added As A Preservative), Paprika, Potassium Chloride, Garlic, Spices, Monosodium Glutamate, Chili Powder, Caramel Color, Silicon Dioxide (Flow Agent).
Amount Per Serving % Daily Value
Calories from Fat: 0
Total Fat: 0 0%
Saturated Fat: 0 0%
Cholesterol: 0mg 0%
Sodium: 360mg 15%
Total Carb: 29g 10%
Dietary Fiber: <1g 4%
Buffalo Tri Tip in Pineapple Jerk Marinade w/ Pineapple and Jalapeño Salsa, Brown Jasnine Rice and Corn on the CobAugust 22, 2013 at 5:20 PM | Posted in pineapples, rice, Wild Idea Buffalo | 1 Comment
Tags: Brown Sugar, cook, Garlic Powder, Home, Jalapeño, Jamaican jerk spice, Pineapple, Soy sauce, Wild Idea Buffalo
It’s been a very muggy and humid day out today! They say there is a cold front moving through overnight and it will take the humidity with it as it moves through, hope they are right! I received my latest order from Wild Idea Buffalo late yesterday and couldn’t wait to try the Buffalo Tri Tip in Pineapple Jerk Marinade! For dinner I prepared a Buffalo Tri Tip in Pineapple Jerk Marinade w/ Pineapple & Jalapeño Salsa, Brown Jasmine Rice and Corn on the Cob.
The Wild Idea Buffalo – Buffalo Tri Tip in Pineapple Jerk Marinade comes in a sealed package already marinated. It’s a Pineapple Jerk Marinade that’s made with; Pineapple Juice, Brown Sugar, Soy Sauce, Soy Beans, Jerk Seasoning, and Garlic Powder. To prepare it I preheated the oven to 450*. Removed roast from marinade, shaking off excess. Rubbed with a teaspoon of Jerk seasoning (This will cause the roast to blacken a bit more.) Placed a cast iron skillet over high heat to heat through. Then placed roast in the hot pan and seared all sides of it, about 4 minutes. Placed the hot pan with roast in the preheated oven and roasted for 8 minutes, medium rare. Removed the roast from the oven and let it rest for 5 minutes before slicing. This is toooo good! A perfect marinade, tender, and well seasoned and full of flavor! Once again using the Buffalo over Beef saves those calories also.
For sides I made up some Pineapple & Jalapeño Salsa. A real simple and flavorful salsa. Perfect for any meat and tacos. I left the full recipe at the end of the post. I also, for the first time, made Jasmine Rice. I used Village Harvest Brown Jasmine Rice. I like easy made microwavable rice but this was worth the extra time and effort! Came out real good. I am now a Jasmine Rice Fan! I also boiled 2 Mini Ears of Green Giant Mini Ears of Sweet Corn. Everything came together to make a really delicious meal. For dessert later a Jello No Sugar Double Chocolate Pudding topped with Cool Whip Free.
Jerk Marinated Tri-Tip Roast (*serves 2 to 4 or use for hors d’oeuvres)
This chef coveted cut is trimmed up into a petite 1 lb. roast and put in our special homemade jerk marinade. User friendly with chef prepared results!
Buffalo Tri Tip in Pineapple Jerk Marinade Preparation:
Preheat oven to 450*. Remove roast from marinade, shaking off excess. Rub with a teaspoon of Jerk seasoning if desired. (This will cause the roast to blacken a bit more.)
Place heavy cast iron skillet over high heat to heat through. Place roast in hot pan and sear all sides of roast. About 4 minutes. Place hot pan with roast in preheated oven and roast for 8 minutes for medium rare.
Remove roast from oven and pan and place on cutting board. Cover and allow to rest for 5 minutes.
Pineapple & Jalapeño Salsa
1 Can Dole Pineapple Chunks
2 tablespoons chopped fresh Cilantro
2 tablespoons Lime Juice
1 tablespoons minced fresh jalapeño pepper (about 1 large)
1/2 tablespoon Canola Oil
1/4 teaspoon Sea Salt
Freshly Ground Pepper to taste
Place the diced pineapple in a medium bowl. Add cilantro, lime juice, jalapeno and oil. Toss to mix. Season with salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
To Make Ahead: Cover and refrigerate the salsa for up to 1 day.
Tags: Brown Rice, Cereal, Food, Grains, Health insurance, Jasmine Rice, Rice, Thailand
For dinner later today I’m going to prepare Village Harvest Brown Jasmine Rice. First time I’ll be preparing or ever having Jasmine Rice. Here’s a little background on it.
Keeping the bran intact and removing only the hull (the outermost layer of grain), brown rice maintains beneficial nutrients lost with further processing, which means more health benefits with every delicious bite. Grown in the heart of Thailand, Village Harvest’s Brown Jasmine Rice has the slightly sweet flavor of traditional jasmine and the benefits of brown rice in every kernel. These soft, moist, long grains are ideal for a variety of cuisines, but essential for preparing authentic Thai, Vietnamese and Chinese dishes.
1 Cup Village Harvest Organic Brown Jasmine Rice, rinsed in cold water
2 1/2 Cups Water or Broth
In a quart pan, combine rice with 2 1/2 cups of water or stock and bring to a boil.
Cover tightly and simmer at low heat for 35 minutes.
Remove from heat. Fluff with fork. Makes about 3 cups of cooked rice.
Number of servings (yield): 4
Tags: Brown Rice, Canola, Green Bean, Rice, Sea salt, Trans fat, Uncle Ben, Zatarain
Today’s Menu: Fried Yellow Lake Perch w/ Whole Grain Brown Rice and Green Beans
About three months ago I seen my family doctor and my sugar was up a bit so he wanted me to watch what i eat and try to lose a few pounds. Losing weight is hard enough but if your working with just a right leg it’s a bit tougher. Being a left leg amputee I just get the normal exercise as a normal person. I’m a notorious snacker, nothing large but a pinch here and a bite there and it all adds up. So I’ve been snacking on Apples and Grapes and another change I made was cutting back on Breads, and I am Bread lover!! I take that after my Uncle who was huge Bread lover. Anyway I’ve started using Joseph’s Pita Bread with Whole Grain and Flax Seed in place of Bread where I can. The adjustments seem to be working I’ve lost almost 15 pounds, I think the Doc will be pleased next week when I go for my check-up! For dinner tonight Fried Yellow Lake Perch Fillets w/ Whole Grain Brown Rice and Green Beans.
I picked up the Yellow Lake Perch at Meijer yesterday, on sale. I rinsed the fillets in cold water and patted dry with a paper towel. Seasoned them with a bit of Sea Salt and rolled them in Zatarain’s Lemon Pepper Breading Mix. Fried them in Canola Oil about 3 minutes per side.Came out a perfect golden brown and delicious! As usual I live on Fish!
For side dishes I microwaved a bag of Uncle Ben‘s Whole Grain Brown Rice, almost always my brand of preferred Rice! I also heated up a can of Del Monte Green Beans. For dessert later, all fruit tonight a Dole Mini Banana and a couple of Apple Slices.
The rice that’s always ready to enjoy. Now, you can have delicious, healthy whole grain brown rice in just 90 seconds. This convenient microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S® READY RICE® Whole Grain Brown. ‘Perfect Every Time’®.
Nutritional Claims & Product Benefits:
* Excellent Source of Folic Acid
* Good source of iron
* 0 g Trans Fats & No Saturated Fat
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.
In the Skillet
Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Tags: Bean, Cornbread, Lake Okeechobee, Red beans and rice, Rice, Serving size, Sweet corn, Zatarain
Today’s Menu: Fried Crappie w/ Red Beans and Rice, Boiled Mini Ears of Corn, and Corn Bread
Spent the better part of the day cleaning the kitchen. Pulled the stove out and cleaned behind it, straightened shelves, and gave the fridge and freezer a good cleaning. While cleaning the freezer I came across tonight’s dinner! I thought I had used all the Okeechobee Crappie that was given to me but I found 4 bags of it in the back of the freezer. So for dinner tonight I prepared Fried Crappie w/ Red Beans and Rice, Boiled Mini Ears of Corn, and Corn Bread. I prepared the Cornbread for Mom and Dad, I had Whole Grain Bread.
After the bags of Crappie thawed out I rinsed them with water and patted dry with paper towel. I seasoned them with just a bit of Sea Salt and put them into a gallon size Hefty Freezer Bag and added Zatarain’s Lemon Pepper Breading Mix to the bag. Zipped shut the bag and shook it until the fillets were well covered. Pan fried them in Canola Oil, about 2-3 minutes per side, until they were golden brown. And what a taste, the best tasting Crappie there is! Crappie is Crappie but the ones from Lake Okeechobee have no rivals!
For sides for this delicious Crappie I prepared some of Grandma Maud’s Red Bean and Rice. I had prepared the Black Beans and Rice several times, and love it, so I thought I would try the Red Beans and Rice. Just follow the easy instructions on the package and you have some great Red Beans and Rice! It had a good Cajun Seasoning to it and was only 100 calories and 16 net carbs. This would go great with a Blackened Chicken or Shrimp. I also boiled some Green Giant Mini Ears of Sweet Corn and I baked a Cat Iron Skillet of Martha White Cornbread. The Cornbread was for Mom and Dad, I had a slice of Healthy Life Whole Grain Bread. For dessert later a bowl Breyer’s Carb Smart Vanilla Ice Cream topped with Dole Chef Cuts Mango Pineapple.
Authentic southern cajun flavors combined with a rich, smoky essence make Grandma Maud’s Red Beans & Rice an easy side dish or complete meal with no added meat or fat.
Serving Size 1/4 cup (29 g)
Per Serving % Daily Value*
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 470mg 20%
Carbohydrates 20.0g 7%
Dietary Fiber 4.0g 16%
Tags: Canola, Chicken Rice, Green Bean, haddock, Kroger, Saturated fat, Serving size, Tony Chachere's Original Creole Seasoning, Zatarain
After the storms last night moved through it brought with some nice weather with it. Finally the humidity was bearable with a high around 80, not bad at all. Dinner tonight I prepared a Fried Haddock w/ Fresh Green Beans, Creole Roasted Chicken Rice, and Whole Grain Bread.
I had purchased some beautiful Haddock Fillets at Kroger the day before and used one for dinner tonight and froze the other two. I rinsed the fillet off and patted dry and then slightly seasoned it with Sea Salt. I then cut the fillet into smaller pieces and put them into a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Mix. Shook in the bag until the pieces were well covered. I pan fried the pieces in Canola Oil about 3 – 4 minutes per side. I tried the Zatarain’s Mix a while back and now use it most of the time, I love the seasoning and crust it provides.
To go with the Haddock I prepared a box of Tony Chachere’s Creole Roasted
Chicken Rice. Third time I’ve prepared this and I really enjoy it! It’s fewer calories and carbs than Uncle Ben’s Rice, which I really enjoy also. Easy to prepare and ready in about 30 minutes. I also had some fresh Green Beans that were prepared by my Mom for their dinner yesterday, just warmed up in the microwave. To complete it I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate Pudding.
Tony Chachere’s Creole Roasted Chicken Rice
Creole Roasted Chicken Rice Mix 7 oz.
Creole Roasted Chicken Flavored Dinner Mix has the rich roasted flavor that’s great alone, or add chicken to make your meal complete! Quick and simple.
Serving Size: 1/3 cup (46g) Dry Mix
Servings Per Container: about 4
Amount Per Serving % Daily Value
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 560mg 23%
Total Carb: 34g 11%
Dietary Fiber: 0g 1%