Tags: Asparagus, Chicken, Cooking, Garlic, Pam, Sea salt, Uncle Ben
Today’s Menu: Baked Buffalo Chicken Breasts w/ Sautéed Asparagus, Quinoa/Brown Rice (with Garlic) Medley, and Whole Grain Bread
Today is my Mom’s 85th Birthday! I had a dozen Roses delivered to her and a while back I bought her a Heart Shaped Pendent Circled by small Roses and this year I gave her a matching Bracelet. I can never do enough for my Mom. I don’t know if I would have been able to defeat cancer twice and survive a very serious accident without her. She’s my best friend, she’s my Mom! For dinner I prepared Baked Buffalo Chicken Breasts w/ Sautéed Asparagus, Quinoa/Brown Rice (with Garlic) Medley, and Whole Grain Bread.First time fixing the Baked Buffalo Chicken Breasts and preparing the Uncle Ben‘s Quinoa/Brown Rice (with Garlic) Medley.
To prepare my Chicken I needed 2 (4 ounce) Boneless Skinless Chicken Breasts, 4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip which will be served as a side for dipping the Chicken. To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I served it with Bleu Cheese Dressing. You can adjust the amount of Wing Sauce or Hot Sauce you use depending on the amount of Heat you like. The Chicken came out moist and with the right amount heat I like! The Litehouse Bleu Cheese Dressing just added that much more flavor!
For side dishes I prepared Sautéed Asparagus, Quinoa/Brown Rice (with Garlic) Medley, and Whole Grain Bread. To prepare the Asparagus using a skillet, saute over medium high heat, heat 1 tablespoon Extra Virgin Olive Oil and add 1-2 finely chopped garlic cloves (depends on how much garlic you like) add the trimmed Asparagus. Sprinkle with Sea Salt and Pepper. I cooked the stalks about 7 minutes. When finished I sprinkled them with Shredded Parmesan Cheese. The Quinoa/Brown Rice (with Garlic) Medley was from Uncle Ben and was the first time I tried it and loved it! Easy to prepare, just heat in a microwave and it’s ready. I also had Aunt Millie’s Light Whole Grain Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Baked Buffalo Chicken Breasts
2 (4 ounce) Boneless Skinless Chicken Breasts
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Preheat oven to 400°F.
Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
Add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and
Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
Serve with Bleu Cheese Dressing.
Tags: Celery, cook, Mushroom, Nutmeg, Rice, Stuffing, Thanksgiving, Wild Rice
Twas the day before Thanksgiving, still need a stuffing? Got one here, Wild Rice Stuffing. Mushrooms, Rice, Nutmeg, plus a lot of other good stuff! Around 66 calories and 13 carbs. Enjoy all, Happy Thanksgiving.
Wild Rice Stuffing
SERVING SIZE: 1/2 cup
1/4 cup wild rice
1 3/4 cups water
1/4 cup brown rice
1 teaspoon instant chicken bouillon granules
1/8 – 1/4 teaspoon ground sage or nutmeg
2 cups sliced fresh mushrooms
1/2 cup chopped celery (1 stalk)
1/3 cup sliced green onion (3)
1/2 cup pine nuts, toasted (optional)
1. Rinse uncooked wild rice in a strainer under cold water about 1 minute; drain. In a medium saucepan combine wild rice, the 1-3/4 cups water, uncooked brown rice, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2. Add mushrooms, celery, and green onion. Cook, covered, over medium-low heat about 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds. Serve immediately, or cool and use to stuff a 3-1/2- to 4-pound broiler-fryer chicken Makes 6 servings.
Make Ahead Tip
Prepare as above through step 2. Transfer stuffing to a 1-quart casserole. Cover and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degree F oven about 30 minutes or until heated through.
Tags: brown and wild rice, Fish, Food, Rainbow trout
Today’s Menu: Rainbow Trout w/Baked Potato and
Brown Rice along with 7 Grain Roll Bread.
Put 2 Tbs Wheat Flour and 1 Tbs Bread Crumbs in
a Glad Zipper Bag and added my Rainbow Trout Fillet
and shook till the fillet was covered on both sides.
Seasoned with Sea Salt and Cracked Pepper. Started
off frying the fillet skin side down for 5 minutes and then turned over and fried the other side another 4 minutes.
Sides were a Baked Potato and Brown and Wild Rice.