Tags: Black pepper, Cumin, I Can't Believe It's Not Butter!, Ketchup, Meat Loaf, Onion, Turkey, Worcestershire sauce
It’s a COMFORT FOOD Heaven for dinner tonight! I made a Turkey Meatloaf that was perhaps the ultimate in Turkey Meatloaf! I know I’ve done something good when my Mom takes a bite and says ” Mark I think that’s some of the best Meatloaf I’ve ever had”. I listed the recipe at the end of the post. For the Turkey I used Honeysuckle White 93/7 Ground Turkey. For sides we had boiled Sliced New Potatoes that were seasoned with Sea Salt, Ground Pepper, Ground Thyme, Cumin, and Parsley. Also had Green Giant Honey Glazed Carrots and Kroger Bakery Harvest Grain Bread. Try the Turkey Meatloaf its delicious! Another good thing there was a lot of Meatloaf left over and that means, Meatloaf Sandwiches!
2 Tablespoons Butter or I Can’t Believe It’s Not Butter
1 Cup Onions, Chopped
3 Cloves Garlic, Minced
1 1/4 lbs Ground Turkey
1/2 Cup Italian Breadcrumbs
1/4 Cup Egg Substitute (Egg Beaters)
1 Cup Catsup
2 Teaspoons Worcestershire Sauce
1 Teaspoon Cumin
1 Teaspoon Ground Thyme
3/4 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
1. Melt butter in a skillet.
2. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with onion mixture.
5. Press meatloaf into an 8×4-inch loaf pan.
6. Spread remaining catsup on top.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.
Tags: Black pepper, Garlic, I Can't Believe It's Not Butter!, Olive oil, Parsley, Sea salt, Uncle Ben's Rice, Wild Rice
Today’s Menu: Baked Haddock Fillet w/ Sea Scallops, Long Grain and Wild Rice, and Whole Grain Bread.
Seafood heaven tonight! I had a Haddock fillet that I seasoned with Sea Salt, Pepper, and Parsley. I then melted about a half tablespoon of I Can’t Believe It’s Not Butter and added a few dashes of Lemon Juice and a half teaspoon of Minced Garlic mixed together and then brushed it over the top of the fillet. Then baked it at 350 degrees for 35 minutes. For the sea Scallops I just lightly seasoned them with Sea Salt, Pepper, and Parsley and added Italian Bread Crumbs to the top and bottoms of the Scallops. Lightly fried in Extra Virgin Olive Oil for about 2 minutes per side on medium heat. As sides had Uncle Ben’s Long Grain and Wild Rice along with Healthy Life Whole grain Bread. Maybe a 100 Calorie Bag of Jolly Time Pop Corn later tonight for a snack.
Tags: Breyers, Carb Smart Ice Cream, Cooking, Home, Ore-Ida, Sea salt, Turkey, Whole grain
Today’s Menu: Grilled Turkey Burgers w/ Baked Steak Fries
Beautiful evening out and fired the grill up. Grilled some Jennie – O extra Lean Turkey Burgers that were seasoned with Sea Salt and Pepper topped with Sauteed Mushrooms and Monterey Jack Sliced Cheese on an Healthy Life Whole Grain Bun. As a side had some baked Ore Ida Steak Fries. Dessert later Breyer’s Carb Smart Ice Cream w/ Delmonte Sugarless Peach Slices.
Today’s Menu: Wood Plank Copper River Salmon w/ Whole Grain Rice and Whole Grain Bread
Well I made another first for dinner, using a wood plank to grill my Salmon. I used a Cedar plank for the grilling and had Copper River Salmon. Our local Kroger had a fantastic buy on the Salmon, $5.95 a lb.! Needless to say they were sold out in about a half a day. I seasoned the Salmon with Parsley, Sea Salt, and Pepper. Recipe and instructions follow at the end of the post along with info about the Copper River Salmon. The Salmon turned out incredible! Seasoned just right and had that smokey taste from the plank. As sides had Whole Grain Brown Rice and Healthy Life Whole Grain Bread. I used a smaller plank than the one that is called for in the recipe.
* 24x8x1 inch untreated cedar plank
* 6 (4 ounce) fillets salmon
* 1/2 cup extra virgin olive oil
* Parsley,Sea Salt and Pepper to taste
1. Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
2. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
3. Rub salmon filets with olive oil. Arrange on the plank. Season salmon with Parsley, Sea Salt, and Pepper to taste.
4. Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.
Copper River Salmon
What’s the Big Deal?
Each May Pacific Northwest restaurants and markets herald the news – “Copper River salmon is here!” Copper River salmon? What is it? Why is everyone making such a fuss over it? One taste of this firm red fish, with its rich and nutty flavor, and you will understand why food lovers relish the three to four weeks that fresh Copper River salmon is available each year.
Copper River Salmon are High in Omega-3 Oils
The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova. Salmon that originate in these pristine waters are challenged by its length and its strong, chill rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. Fortunately, fatty Copper River salmon is good for you, as it is loaded with Omega-3 oils, which are recommended by the American Heart Association1. Your heart is not the only part of your body that benefits from salmon consumption: studies have found that fish oil can help combat such ailments as psoriasis, rheumatoid arthritis, breast cancer and migraines.
The Annual Arrival of Copper River Salmon
Northwest seafood lovers have turned the mid-May to mid-June Copper River salmon season into an annual celebration. Seattle restaurateurs and markets compete to be the first to get an ice-packed shipment of the fresh salmon. Area newspapers fill with advertisements announcing availability at fine dining establishments. Local residents pay top dollar for chef-prepared creations that feature the Copper River delicacy.
Watching the Food Network early this morning there was several shows featuring Pork. Which inspired my dinner tonight. I made a Pulled Pork Roast, the recipe is listed at the end of the post. I tried J B’s Fat Boy Haugwaush Bar B Cue and will be using it again! It’s a thick sauce with a bit of sweetness to it. It almost has the taste of Carolina BBQ Sauce but it’s thicker. After 5 hours at 275 degrees and 30 minutes at 375 degrees the Pork came perfect! Tender and juicy with fantastic flavor. Served on an Aunt Millie’s Slimwich Bun and added Haugwaush (Love that name). As a side had Hidden Valley Original Ranch Roasted Potatoes. One of Hidden Valley best recipes, recipe will follow at the end of the post. Dessert tonight? I doubt it!
Pulled Pork Shoulder
* 2 Bottles of J B’s Fat Boy Haugwaush Bar B Cue (Reserve 1 bottle for sandwiches)
* 1 tablespoon freshly ground black pepper
* Sea Salt to taste
* 7 pound bone-in pork shoulder
* 10 to 12 cloves garlic, smashed
Preheat the oven to 275 degrees F.
Using a paring knife, make 10 to 12 slits in the pork shoulder. Then peel back fat cap but leave attached. Lift fat cap and make slits under cap. Pull cap back down and score top skin with knife. Insert smashed garlic in slits. Salt and pepper the pork and then rub the pork with the Haugwaush, wrap in aluminum foil and place in a roasting pan. Transfer the pan to the oven and roast for 5 hours.
Raise the oven temperature to 375 degrees F. Remove the aluminum foil and continue roasting for 30 minutes (or desired crispness on skin). Remove pork shoulder from oven and allow to rest for 20 minutes on a chopping board. Pull approximately 2 pounds of pork from the shoulder and chop into small to medium size pieces.
Original Ranch Roasted Potatoes
* 2 pounds small red potatoes, quartered
* ¼ cup vegetable oil
* 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.
Today’s Menu: Tuna Mac w/ Mango & Pineapple Salsa and Harvest Grain Bread.
I had a super refreshing and light dinner tonight! I made some Tuna Mac, been forever since I made some. I used Velveeta/Kraft Whole Grain Rotini & Cheese for the Mac part and Chicken of the Sea Chunk Light Tuna (In water) for the Tuna. I also made some Mango & Pineapple Salsa as a side. First time I made the Salsa and it was delicious, light, and refreshing. I used the frozen Del Monte Mango and the Pineapple Chunks, 1 bag of each. Chopped up about 2 tablespoons of fresh Cilontro, 1 tablespoon chopped Green Chilies, and Sea Salt and Pepper to taste. Mix well and serve! I also had Kroger Bakery Harvest Grain Bread. Together made a fantastic dinner, with plenty of leftovers.
Now that was a meal! Had a Baked Rainbow Trout Fillet rolled in Bread Crumbs and seasoned with Sea Salt, Ground Pepper, and Parsley.Baked at 400 degrees for 11 minutes. Got this the other day at a local Meijer Sea Food Department and which is quickly becoming one of my favorite Sea Food Departments. As sides had Long Grain &Wild Rice along with Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.
Had a hearty and surprisingly low calorie and low carb complete meal tonight for dinner. Everything was only 290 calories and 44 carbs. I measured everything out to per serving. I used Montgomery Inn Pulled Pork with BBQ Sauce and used a Healthy Life Sandwich Bun. As sides I had boiled New Potato Slices that I seasoned with Thyme, Sea Salt, Pepper, and Parsley. Along with that I had Cut Green Bean and Shelley Beans.
Today’s Menu: Baked Haddock w/ Sea Scallops, Asparagus, and Whole Grain Bread.
Seafood heaven around the homestead tonight! I had Baked Haddock seasoned with McCormick Grinder Sea Salt, McCormick Grinder Black Peppercorn, Parsley, and light Lemon. baked at 400 degrees for 15 minutes. Also had two Sea Scallops lightly fried, about 2 minutes per side, in Extra Virgin Olive Oil and seasoned with the same Sea Salt, Black Peppercorn, and Parsley with very light Bread Crumbs. Also as sides had fresh Asparagus and Healthy Life Whole Grain Bread. With the Asparagus I cut the stalks into three pieces and seasoned with Garlic Salt, Ground Pepper, Crumbled Turkey Bacon, and sliced Almonds. Lightly fried in Extra Virgin Olive Oil and I Can’t Believe It’s Not Butter. A delicious meal that was low in calories and carbs!
Had a fantastic tasting Mahi Mahi Fillet for dinner tonight! I’ll post the recipe for it at the end of the post. I fried the fillet and seasoned with Sea Salt, Pepper, Ground Ginger, Garlic Powder, Paprika, and Chili Powder, and a whole lot of taste! Fried 4 1/2 minutes per side. Had sides of Glazed Carrots, Green Beans with Sliced Almonds, and Cornbread Ears. For dessert later some Breyer’s Carb Smart Ice Cream with sliced Mango.
4 Mahi Mahi Fillets
2 Teaspoons Garlic Powder
2 Teaspoons Ground Ginger
2 Teaspoons Paprika
1 Teaspoon Chili Powder
Sea Salt and Black Pepper, to taste
1 Tablespoons Extra Virgin Olive Oil
1. In a small mixing bowl combine Garlic Powder, Ground Ginger, Paprika, Chili Powder, Sea Salt and Pepper. Then rub the mixture over both sides of fillets.
2. Heat Extra Virgin Olive Oil in a large skillet over medium high heat. Place fillets in the skillet.
3. Cook 4 1/2 minutes per side, or until the fillets are flakey and done