Cheddar cheese | My Meals are on Wheels

Spiced Bacon and Cheese Egg Muffin

April 7, 2013 at 8:07 AM | Posted in breakfast, Healthy Life Whole Grain Breads, spices and herbs, turkey bacon | 1 Comment
Tags: bacon, Cheddar cheese, cook, Cooking spray, English muffin, Hot Sauce, Muffin, Turkey

Start the day off right with a delicious and healthy Spiced Bacon and Cheese Egg Muffin!

Spiced Bacon and Cheese Egg Muffin
Ingredients:

1/2 Cup Egg Beater‘s (2 Eggs)
1/4 Teaspoon Frank’s Hot Sauce, or more
1/8 Teaspoon Ground Cinnamon
3 Shakes of Dried Cilantro Flakes
1/8 cup (0.5 ounce) Kraft 2% Shredded Sharp Cheddar Cheese
2 slices Oscar Mayer Low Sodium Turkey Bacon, cut in half crosswise
2 Healthy Life Whole Grain English Muffins, split
Directions:

Spray 2 10-inch nonstick skillets with nonstick cooking spray. in one skillet fry Bacon as directed on package. For the Egg Beater’s heat over medium heat. Add Egg Beater’s and stir in hot pepper sauce, cilantro and Cinnamon. As eggs start to set, use spatula to lift edge, letting uncooked eggs flow to bottom of skillet. Cook until set but still moist. Sprinkle shredded cheese on top and then fold over the so cheese melts in the middle.

Toast each half English muffin in toaster. Spoon about 1/2 cup Egg Beater’s mixture on top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining toasted muffins.

Makes 2 servings.

3 Bean Buffalo Chili w/ Shredded 2% Sharp Cheddar Cheese and Oyster Crackers

April 1, 2013 at 5:13 PM | Posted in beans, bison, chili | Leave a comment
Tags: Buffalo, Cheddar cheese, Chili, cook, Oyster cracker, Phaseolus vulgaris, Slow cooker, Tomato paste

Today’s Menu: 3 Bean Buffalo Chili w/ Shredded 2% Sharp Cheddar Cheese and Oyster Crackers

It’s a cold but sunny day out today and it’s Opening Day for the Cincinnati Reds. It’s going to be a day long marathon of TV and Baseball. I had been wanting some Chili so I pulled out a container of 3 Bean Buffalo Chili from the freezer last night and let it thaw in the fridge overnight. For dinner; 3 Bean Buffalo Chili w/ Shredded 2% Sharp Cheddar Cheese and Oyster Crackers.

This was the first time I had made Chili with Buffalo and it turned out delicious! The 3 Bean Turkey Chili was good but I like the Buffalo even more. I have 2 containers left in the freezer. To make the Chili, along with the 2 lbs. of Wild Idea Ground Buffalo, I added the following; 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans, rinsed, 1 Can (15 oz.) Great Northern Beans, rinsed, 1/2 Cup of Water, 1 Packet McCormick Chili Mix, 1 White Onion (medium), Chopped or Minced, 1 Jalapeno Pepper, Unseeded and Chopped, 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin, 2 Tsps Ground Cinnamon, 1 Tbs of Cilantro Leaves, and 5 Dashes of Frank’s Hot Sauce or to taste. The full recipe and instructions follow at the end of the post.

I use our older stand-up Crock Pot whenever I make Chili, it’s my Mom’s and she’s had it for at least 20 years or more and it still works like it’s brand new. I lined it with Reynold’s Crock Pot Liners, a must if you use a Crock Pot a lot! These liners make cooking in a Crock Pot even easier. Just put them in the Crock Pot and spray with Pam Non Stick Cooking Spray. When your food is done just empty it from the Pot and dispose of the liner. It can’t get much easier. I then browned the Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Added all the remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers. Stirred until it was well mixed. While that was cooking I opened all 3 cans of Beans, rinsing the Kidney Beans and Great Northern Beans. I mixed all 3 cans together in a large bowl and added the 2nd can of Tomato Paste to the Beans and stirred. Then I added half of the bowl of Beans to the Crock Pot and topped it with the Buffalo and Spices mix and topping that with the rest of the Beans. Covered with the lid , and let simmer and cook, on low, for about 8 hours. About 2 hours into the cooking time your kitchen should fill up the fantastic aroma of the Chili!

The Turkey 3 Bean Chili is delicious, as I had said earlier, but it can’t compare with Buffalo 3 Bean Chili! The Buffalo meat just has that sweet taste to it that makes it different from other meats, plus it’s healthier than other meats. If you’ve never had Buffalo Chili you have to try it when you can! As I’ve also said the Wild Idea Buffalo is the best Buffalo I’ve ever had, and a lot of that is how the Buffalo is raised at Wild Idea. I’ve left info all about Wild Idea Buffalo along with the web link at the bottom of the post. Along with The Chili I made a side of Johnny Cakes (Fried Cornbread). For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

3 Bean Buffalo Chili
Ground Buffalo, Beans, and Spices
Ingredients
2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers
Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

Wild Idea Buffalo
Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.

http://wildideabuffalo.com/

Panko Crusted Orange Roughy Fish Sandwich w/ Cheddar Cheese Ramen Noodles

March 27, 2013 at 5:14 PM | Posted in Aunt Millie's, fish, noodle | Leave a comment
Tags: Breadcrumb, Cheddar cheese, Olive oil, Orange Roughy, Ramen, Ramen Noodles, Sea salt, Walmart

Today’s Menu: Panko Crusted Orange Roughy Fish Sandwich w/ Cheddar Cheese Ramen Noodles

Very windy and cold out today but it’s sunny, which helps after all the gray and cold days we’ve had lately. I know I just had Crappie for dinner yesterday but I stuck with fish having Orange Roughy, I prepared a Panko Crusted Orange Roughy Fish Sandwich w/ Cheddar Cheese Ramen Noodles. Your thinking why Ramen Noodles, they had them on sale at Walmart a while back at Walmart. Ramen Noodles will always hold a warm place in my heart. Another lifetime ago I was a newlywed and my wife did not know how to cook, she was terrible! You ask how terrible?? The first time she cooked a full meal after were married I got so sick I had to go the emergency room, food poisoning! She had made Pork Chops and the Pork was bad. I made it a point to learn how to cook after that. I found Ramen Noodles was an easy dish to prepare until I learned to cook. That’s the story behind Ramen Noodles.
For dinner tonight I prepared myself a Panko Crusted Orange Roughy Fish sandwich w/ Cheddar Cheese Ramen Noodles. I had an Orange Roughy filet in the freezer so I laid it out to thaw early this morning. So after it thawed I rinsed the fillet and rolled it in Flour then dipping them into Egg Beater’s, shaking off the excess. Then rolling them in a Panko Bread Crumbs, onion powder, garlic powder, and paprika mix until covered on both sides of the fillets. I then lightly fried them about 4 minutes per side in Canola Oil. It came out golden brown with a great crunch from the Panko Crumbs and delicious! I served it on a Aunt Millie’s Light Whole Grain Bun.

For a side to go with my Sandwich I prepared Nissen Original Chow Noodles/Cheddar Cheese Flavor Ramen Noodles. First time in a very long time I’ve had Ramen Noodles and first time I’ve ever had the Cheddar Cheese Flavor ones. Came out good, something different. For dessert later tonight a slice of fresh baked Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Orange Roughy with Panko

Ingredients
(4) 4oz. Orange Roughy Fillets

1c. Panko Italian Style Bread Crumbs

Sea Salt and Ground Black Pepper, to taste

1tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 c. Egg Beater’s

1/2 c. Flour

1 1/2Tbs. Extra Virgin Olive Oil

Directions
Rinse fillets and pat dry and season with Sea Salt and Pepper. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, onion powder, garlic powder, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.

Number of Servings: 4

Nissin, Chow Noodles, Cheddar Cheese Flavor
The Nissin noodles come in a microwaveable tray and all you have to do is add water, cook it for about 6 minutes and then mix in the cheese sauce.
Nutrition Facts
Serving Size 50 G
Servings Per Container 2
Amount Per Serving
Calories 230Calories from Fat 90
Total Fat 10 G
Saturated Fat 4.5 G
Trans Fat 0 G
Cholesterol 5 Mg
Sodium 670 Mg 28
Total Carbohydrate 28 G
Dietary Fiber 1 G
Sugars 4 G
Protein 7 G

Cheddar Bacon Chicken Breasts w/ Kicked Up Chili Beans and Seasoned Diced Potatoes

March 13, 2013 at 5:10 PM | Posted in baking, beans, chicken, potatoes | Leave a comment
Tags: bacon, Breadcrumb, Cheddar cheese, Chicken fingers, Jack Daniel, Potato, Seasoning, Turkey

Today’s Menu: Cheddar Bacon Chicken Breasts w/ Kicked Up Chili Beans and Seasoned Diced Potatoes

Typical March weather here today. Woke up with the ground covered with new snow, then the sun came out and melted the snow, then it started to snow so hard you couldn’t see anything out, and now more sunshine, and so on and so for March weather! For dinner tonight, Cheddar Bacon Chicken Breasts w/ Kicked Up Chili Beans and Seasoned Diced Potatoes.

I think the original recipe for Chicken called for Chicken Tenders but I used Then Cut Chicken Breasts instead and they came delicious! To make these I needed 1 Egg, OR 1/4 Cup Egg Beater’s, 1/2 Cup Progresso Italian Bread Crumbs, Sea Salt and Ground Pepper for Seasoning, 1/2 cup finely shredded Cheddar cheese (2 oz), 1 Package or jar (3 oz) Cooked Real Bacon Bits or Pieces, and 1 package uncooked Thin Cut Chicken Breasts. To prepare them I pre-heated the oven to 400°F. Sprayed large foil covered cookie sheet with cooking spray. Then in shallow bowl added my 1/4 cup Egg Beater’s. In large resealable food-storage plastic bag, placed bread crumbs, cheese and bacon. Dipped the chicken into Egg Beater’s then placed them in the bread crumb bag; seal and shaken to coat. Placed chicken on cookie sheet and baked for 20 to 25 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. I served them with a side of Litehouse Bleu Cheese Dressing/Dip. The Chicken came out moist, tender, and very flavorful! And Bleu Cheese with Chicken anytime!

For sides to go with the Chicken Kicked Up Chili Beans and Seasoned Diced Potatoes. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. The Potatoes were Simply potatoes Steakhouse Seasoned Diced Potatoes that were leftover from the other night, just reheated and served. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Cheddar Bacon Chicken Breasts

Ingredients:

1 Egg, OR 1/4 Cup Egg Beater’s
1/2 Cup Progresso Italiain Bread Crumbs
1/2 cup finely shredded Cheddar cheese (2 oz)
1 Package or jar (3 oz) Cooked Real Bacon Bits or Pieces
1 package uncooked Thin Cut Chicken Breasts (not breaded)
Chive and Onion Sour Cream potato topper, if desired

Directions:

1 Pre-Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2 -In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3 -Bake 20 to 25 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper.

Kicked Up Chili Beans

Ingredients:

1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce, or to taste
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar or to taste
1 Teaspoon Ground Mustard
Directions:

Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve

Turkey Bacon, Mushroom, Smoked Cheddar Bison Burger w/ Baked Ore Ida Crinkle Fries

February 10, 2013 at 6:11 PM | Posted in Aunt Millie's, bison, Ore - Ida | Leave a comment
Tags: Black pepper, Canola, Cheddar cheese, Mushroom, Ore-Ida, Sea salt, Turkey, Turkey Bacon

Today’s Menu: Wild Idea 1/4 Turkey Bacon, Mushroom, Smoked Cheddar Buffalo Buger w/ Baked Ore Ida Crinkle Fries

I’ve been wanting one of these Wild Idea Buffalo Burgers since I received my order from them! So for dinner tonight I prepared a Turkey Bacon, Mushroom, Smoked Cheddar Bison Burger w/ Baked Ore Ida Crinkle Fries. I normally just add Sea Salt and Black Peppercorn to the Burger, maybe Cheese, but I dressed this up.

I used a Wild Idea 1/4 lb. Buffalo Burger that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it using Canola Oil, frying it about 3 1/2 to 4 minutes per side to a perfect medium rare. These are the best tasting juicy Bison Burgers I’ve ever had! The taste is just incredible, it’s an almost sweet wild game taste. Did I tell you how juicy they are! I served it on a Aunt Millie’s Light Whole Grain Bun and topped it with a slice of Oscar Mayer Low Sodium Turkey Bacon, Sauteed Mushrooms, and a slice of Borden’s Smoked Cheddar Cheese. These are great with just the Sea Salt and Black Peppercorn but I wanted to load it up a bit because I have to start fasting after 10:00 pm to have my bi – yearly blood work done, checking Cholesterol, Sugar and Blood Cell counts.

For a side to go with my Buffalo Burger I had Baked Ore Ida Fries, only 120 calories and 19 carbs. For dessert a Jello Sugarless Dark Chocolate Pudding.

Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

Cincinnati Style Chili & Cheese Coneys w/ Oyster Crackers

December 14, 2012 at 6:40 PM | Posted in Ball Park Smoked Turkey Franks, Healthy Life Whole Grain Breads, Kraft Cheese | Leave a comment
Tags: Ball Park Hot Dogs, Bison, Cheddar cheese, Cincinnati chili, Cooking, Dinner, Food, Frank, Frank's RedHot, Hot dog, Oyster cracker, Red Hot Sauce, Skyline Chili

Today’s Menu: Cincinnati Style Chili & Cheese Coneys w/ Oyster Crackers
Good news about my Dad, he should be released from rehab next Friday, barring any setbacks. So good news there! A lot less wear on all of us especially Mom as she’s up there every day.

On to dinner. Tonight was Cincinnati Style Chili & Cheese Coneys w/ Oyster Crackers! We all always enjoy Coneys! If you take a look at pictures you’ll see a different Hot Dog, I tried a couple of the Buffalo Hot Dogs that was delivered yesterday from Buffalo Gal. More on those later. The ingredients I need tonight are: Ball Park Smoked White Turkey Franks, Skyline Chili, Kraft 2% Shredded Sharp Cheddar, French’s Yellow Mustard, Frank’s Red Hot Sauce (Optional), Chopped Onions (Optional), and Healthy Life Whole Grain Hot Dog Buns. These are the ingredients that make some excellent Cheese & Chili Coneys! A lot of people add Chopped Onions but I’ve never been a fan of that. I do like adding Hot Sauce to the Dog though, I use Frank’s Red Hot Sauce.

Yesterday my Buffalo Gal order was delivered so I prepared a couple of the Buffalo Hot Dogs so we could sample them also. I liked them, their very lean as all bison meat is.The taste reminded me more a Brat or Mett than a Hot Dog. I’m saving them for lunch tomorrow. Very quickly just to tell you how to assemble this masterpiece of the Cheese & Chili Coney World it’s: Spread the Hot Dog Bun, Lay your Hot Dog in the Bun, top with Yellow Mustard, add the Chili, top it with Red Hot Sauce (Optional), add the Chopped Onions (Optional), top everything with Kraft 2% Shredded Sharp Cheddar Cheese, you’re ready to eat! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

Mushroom & Smoked Cheddar Bison Burger w/ Crinkle Fries

December 13, 2012 at 6:29 PM | Posted in bison, cheese, Healthy Life Whole Grain Breads, mushrooms, pineapples, Turkey meatballs | Leave a comment
Tags: Bison, Bison Sirloin, Bordon, Cheddar cheese, Christmas, Cooking, Dinner, Great Range, Lay, Mushroom, Olive oil

Today’s Menu: Mushroom & Smoked Cheddar Bison Burger w/ Crinkle Fries

Really enjoyed the day, out spreading Christmas Cheer! I was out delivering Christmas cards and Gifts this afternoon. I love giving friends and family gifts, It’s my favorite part of Christmas! I dropped off Candy and Gift Cards to my Family Doctor and his staff and cards and candy to my long time Oncologist along with his staff. Also while at my Oncologist, as I always do every month, I dropped off a huge box of Snacks – Doritos, Lay’s Potato Chips, Cheese Crackers, and such the treatment center in his office. It’s so sad, they enlarged their in office treatment center for cancer patients and it’s still not large enough to treat all the patients fighting cancer. I received treatment there myself once and I hold a very soft spot in my heart for all those fighting the various forms of cancer. So I make sure I drop off snacks for the patients to snack on while receiving their treatments. I finished up my gift deliveries by dropping a few cards off to my neighbors. I’ve got some great neighbors, they are always there to help and assist me with what ever help I need. Being in a wheelchair having good neighbors like I do is a blessing!

Well for dinner I prepared Mushroom & Smoked Cheddar Bison Burgers w/ Crinkle Fries. yes I’ve got my Mom eating a Bison Burger, she’s coming around! I used Great Range Ground Bison Sirloin. I seasoned it with McCormick Grinder Steakhouse Seasoning and pan fried them about 3 – 4 minutes per side, 3 minutes for mine I like medium rare. I served them on a Healthy Life Whole Grain Bun and topped them with Sauteed Baby Bella Mushrooms and a slice of Borden Smoked Cheddar Cheese.

For a side I baked some Alexia Crinkle Fries with a dipping side of Hunt’s Ketchup. For a dessert/snack later I prepared some BBQ Pineapple Turkey Meatballs. 3 ingredients; 1 package Honeysuckle White Turkey Meatballs, 1 bottle BBQ Sauce (I used Montgomery Inn Sauce), and 1 small can Dole Pineapple Tid Bits. Just add all ingredients to a medium size sauce pan set it on low and let it simmer till warmed through out. Makes a great little quick snack or appetizer.

Bison Smoked Cheddar Burger w/ Baked Crinkle Fries

November 18, 2012 at 6:23 PM | Posted in bison, Healthy Life Whole Grain Breads, Uncategorized | Leave a comment
Tags: Baking, Black pepper, Bordon, Buffalo burger, Cheddar cheese, Dinner, Extra Virgin Olive Oil, Olive oil, Pound (mass), Whole grain, Wild Idea Buffalo

Today’s Menu: Bison Smoked Cheddar Burger w/ Baked Crinkle Fries
I’m having one of those Wild Idea 1/4 lb. Buffalo Burgers. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Extra Virgin Olive Oil about 3 1/2 minutes per side. It fried up perfectly! Great tasting and juicy Burger and as good as it looks in the picture it tasted even better. I topped it with a slice of Bordon’s Smoked Cheddar Cheese and served it on a Healthy Life Whole Grain Bun. I love these Buffalo Burgers!

For a side I had I baked some Alexia Crinkle Fries. Baked at 450 degrees for 20 minutes and I seasoned them with Sea Salt and Ground Black Pepper. For dessert later/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

Frito Pie

November 8, 2012 at 11:21 AM | Posted in beans, chili | 2 Comments
Tags: Cheddar cheese, Chili powder, Colby-Jack, cook, Frito, Frito pie, Garlic, Home

With the changing of seasons comes different recipes for the season. One of our favorites for when the weather turns cooler is Frito Pie! A delicious and hearty appetizer for the chilly nights. There’s many different recipes out there but this is the one we usually prepare.
Frito Pie

INGREDIENTS
1 tablespoon canola oil
1 medium onion, chopped
1 pound 99%-lean ground turkey
3 cloves Garlic, Minced (optional)
1/2 cup mild chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 28-ounce can diced tomatoes
1 cup reduced-sodium beef broth or chicken broth
16 5- to 6-inch corn tortillas
Cooking spray, preferably canola oil
2 15-ounce cans dark red kidney beans, rinsed, divided
2 cups shredded Colby-Jack cheese or sharp Cheddar cheese
1 medium tomato, diced
2 cups shredded romaine lettuce
1 bunch scallions, sliced
1 small jar of jalapenos

PREPARATION
Position racks in middle and lower third of oven; preheat to 375°F.
Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. Add chili powder and cumin; cook, stirring, for 1 minute. Add tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.
Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.
Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.
To serve, place about 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and jalapeños (if desired).

Fried Panko Coated Cod Sandwich w/ Baked Crinkle Fries

October 4, 2012 at 5:16 PM | Posted in cheese, Egg Beaters, fish, Healthy Life Whole Grain Breads | Leave a comment
Tags: Cheddar cheese, Egg Beater, Flour, Garlic, Lemon Pepper, Olive oil, Onion, Sea salt

Today’s Menu: Fried Panko Coated Sandwich w/ Baked Crinkle Fries
A Panko Crusted Cod Sandwich! Sound good, it is good! I purchased a nice size Cod fillet while at Kroger yesterday. It was big enough to cut in half to make a couple of sandwiches, one for dinner and one for lunch tomorrow. I rinsed the fillet off and rolled it in Flour that I had seasoned with Garlic Powder, Lemon Pepper, and Onion Powder. I then dipped it into Egg Beater’s, shaking off the excess. Then rolling the fillet in a Panko Bread Crumbs that I seasoned with Sea Salt and Paprika. I rolled the fillets until they were covered on both sides. I then lightly fried them about 4 minutes per side in Extra Virgin Olive Oil. They came out golden brown and delicious! I served it on a Healthy Life Whole Grain Bun along with a slice of Bordon’s Smoked Cheddar Cheese and also just a touch of Lemon Juice on the filet. The full recipe is at the end of the post, recipe makes 4 sandwiches.

Along with the sandwich I had a side of baked Alexia Crinkle Fries with a couple of splashes of Hunt’s Ketchup and a Diet Dr. Pepper. For dessert later a slice of fresh baked Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Ingredients
(4) 4oz. Orange Roughy, Cod, or Tilapia Fillets
1c. Panko Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper to taste
1tsp. Onion Powder
1/2 tsp. Lemon Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 1/2 Tbs. Extra Virgin Olive Oil
4 Buns or Hogie Rolls

Directions
Rinse fillets and pat dry. Mix the flour with onion powder, garlic powder, and lemon pepper. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, sea salt, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into Egg Beaters , allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.

Number of Servings: 4