October 14, 2013 at 5:19 PM | Posted in Bob Evan's, greenbeans, veal | Leave a comment
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Today’s Menu: Panko Crusted Veal Cutlet w/ Peppered White Gravy, Green Beans and Mashed Potatoes

 

 

Veal Cutlet White Gravy 005
Just a drop dead gorgeous Autumn Day out today! We’ve been lucky with the weather this year. Cooler weather coming in though with highs around 60 or mid 50’s. The trees around here are really starting to turn and a few have lost their leaves. For dinner tonight another comfort food classic; Panko Crusted Veal Cutlet w/ Pepper White Gravy, Green Beans and Mashed Potatoes.

 

 

 

While at Jungle Jim’s Market last week I purchased some Veal Cutlets. I always have to pick up some Veal while at Jungle Jim’s, they have the best around! I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the flour with Sea Salt and Ground Pepper and added some Hungarian Paprika to the Egg Beater’s. These were thick cutlets so I had to fry them a little bit longer than you would normally fry Veal. I fried them in Canola Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Topped it with some Pioneer Peppered White Gravy that I whipped up.

 

 

For sides I warmed up some leftover Green Beans that my Mom had made the night before. Nice size and full Green Beans. I also heated up an individual serving of Bob Evans Mashed Potatoes and topped them with a bit of Peppered White Gravy also.. I had a couple of slices of Klosterman Wheat Bread also. For dessert later a Skinny Cow Ice Cream Bar.

 

 

 

 veal-cutlet-002

From Wikipedia, the free encyclopedia

Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.

Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes

April 18, 2013 at 5:05 PM | Posted in baking, chicken, greenbeans, potatoes | 2 Comments
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Today’s Menu: Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes

 

 

 

I had planned on another Chicken Tender dish than the one I ended up preparing but by mistake I picked up the wrong Sriracha Sauce up at Walmart this morning. I didn’t know there was a much more hotter version of the normal Sriracha Sauce, and bu hotter I MEAN HOTTER! I sampled it when I was making the sauce and it set me on fire! So needless to say I went with Baked Parm Chicken Tenders. Tonight I prepared Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes.

 

 

To prepare them I’ll need; 1 Pound Chicken Tenders, 1 Cup Bread Crumbs, 1/2 Cup Grated Parm Cheese, 1 Cup of Flour, 1/2 Cup Egg Baked Parm Chicken Tenders 003Beater’s (2 Eggs), and 2 Teaspoon Sea Salt and Ground Black Pepper to taste. first preheat the oven on 350 degrees. Then In a small bowl,pour Egg Beater’s. In medium bowl combine flour, salt and black pepper. In another small bowl, add bread crumbs and parm cheese. Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips. Lay coated chicken strips on sheet pan. Use parchment paper for less sticking. Bake the chicken strips in oven for about 25-30 minutes, or until chicken is completely cooked and crisp. Remember to turn the chicken strips about 1/2 way through cooking. To serve with your ranch dressing, bleu cheese dressing, ketchup, mustard or favorite dip. I used Litehouse Lite Bleu Cheese Dressing/Dip.

 

 

 

For side dishes I heated up a can of Del Monte Sliced New Potatoes and a single serving can of Del Monte Cut Green Beans. For Dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 
Baked Parm Chicken Tenders
Ingredients:
1 Pound Chicken Tenders
1 Cup Bread Crumbs
1/2 Cup Grated Parm Cheese
1 Cup of Flour
1/2 Cup Egg Beater’s (2 Eggs)
2 Teaspoon Sea Salt
Fresh Cracked Black Pepper to taste
Directions:
* Pre heat oven to 350 degrees.
* In small bowl,pour Egg Beater’s. In medium bowl combine flour, salt and black pepper. In another small bowl, add bread crumbs and parm cheese.
* Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips.
*Lay coated chicken strips on sheet pan. Use parchment paper for less sticking.
*Bake chicken strips in oven for about 25-30 minutes, or until chicken is completely cooked and crisp. Remember to turn the chicken strips about 1/2 way through cooking.
* Serve with your ranch dressing, ketchup, mustard or favorite dip.

 

Breaded Pork Chop w/ Mashed Potatoes, Green Beans, and Artisan Harvest Grain Baked Bread

April 15, 2013 at 5:12 PM | Posted in green tea, greenbeans, pork chops | Leave a comment
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Today’s Menu: Breaded Pork Chop w/ Mashed Potatoes, Green Beans, and Artisan Harvest Grain Baked Bread

 

 
I’ve used this recipe for Breaded Pork Chops several times now, it came from an issue of Taste of Home/ Simple and Delicious. I love breaded chop 004the Taste of Home various magazines and their recipes. To make the Breaded Chops I’ll need 1/4 cup Egg Beater‘s, 1/4 cup 2% milk, 1/2 cup crushed low fat saltines crackers, 2 boneless pork loin chops (1-inch thick and 4 ounces each), and 1 tablespoon Canola Oil. Then to prepare them is quite easy; in a shallow bowl, combine Egg Beater’s and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. The Chops came out moist and delicious and the saltines made a great crust for the Chops. I’ve left the original recipe, which makes 6 Chops, and the link to the Taste of Home website at the end of the post.

 

 

To go with the Chops it was leftovers. Bob Evans Mashed Potatoes and the Green Beans leftover from last night. Just reheat and served. I also baked a loaf of Meijer Bakery Artisan Harvest Grain Bread. Just love the fresh taste of their bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

 
Breaded Pork Chops Recipe

Ingredients
1 egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1-inch thick and 4 ounces each)
1/4 cup canola oil
Directions
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Nutritional Facts
1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.

 

http://www.tasteofhome.com/Recipes/Breaded-Pork-Chops

 

Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and…

April 8, 2013 at 5:11 PM | Posted in Bob Evan's, greenbeans, pork chops | Leave a comment
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Today’s Menu: Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and Whole Grain Bread

 

 

 

Flowers are coming up and the buds on the trees are coming out. We’ve been getting a good mix of sun and rain showers and it shows Cracker Crumb Pork Chops 002outside as everything is getting Spring like! For dinner tonight I prepared Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and Whole Grain Bread.

 

The Breaded Pork Chops came from an issue of Taste of Home/ Simple and Delicious. I love the Taste of Home various magazines. Their always full of great ideas and recipes. To make the Breaded Chops I’ll need 1/4 cup Egg Beater‘s, 1/4 cup 2% milk, 1/2 cup crushed low fat saltines crackers, 2 boneless pork loin chops (1-inch thick and 4 ounces each), and 1 tablespoon Canola Oil. Then to prepare them is quite easy; in a shallow bowl, combine Egg Beater’s and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. The Chops came out moist and delicious and the saltines made a great crust for the Chops. I’ve left the original recipe, which makes 6 Chops, and the link to the Taste of Home website at the end of the post.

 
To go with the Chops I prepared some Bob Evans Mashed Potatoes, Just heat in the microwave for a total of 6 minutes and you have some of the best Mashed Potatoes there are. Served it with Heinz Brown Pork Gravy. I also heated up a can of Del Monte Low Sodium Cut Green Beans and had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate pudding.

 

 

 

Breaded Pork Chops Recipe

Ingredients
1 egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1-inch thick and 4 ounces each)
1/4 cup canola oil
Directions
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Nutritional Facts
1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.

 

http://www.tasteofhome.com/Recipes/Breaded-Pork-Chops

Fried Bologna!

February 8, 2013 at 10:36 AM | Posted in breakfast | Leave a comment
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I haven’t had fried Bologna in a very long time, until this morning! So for breakfast I toasted a Healthy Life Whole Grain English Muffin, Breakfast and Chick Enchilada 002Fried Bologna, Scrambled a 1/4 cup (1 egg) Egg Beaters, and added a slice of Sargento Reduced Fat Sharp Cheddar. Put it all together and had one delicious Breakfast Sandwich to start off the day. Had a cup of hot Decaf Green Tea along with the morning paper and I was off to a great start!

Fried Yellow Lake Perch w/ Mac & Cheese, Green Beans, and…

October 12, 2012 at 4:39 PM | Posted in fish, greenbeans, Velveeta/Kraft Dinners | Leave a comment
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Today’s Menu: Fried Yellow Lake Perch w/ Mac & Cheese, Green Beans and Cornbread

I’m using the last of my Yellow Lake Perch I had frozen. It’s time to make another trip to Meijer to stock up on the Yellow Lake Perch. I love Fish and all Sea Food. I washed the Perch and patted them dry then seasoned them with Sea Salt and Ground Black Pepper. The filets are small and I cut them in half. I then took a Ziplock Bag and put a 1/2 cup of Progresso Italian Style Breadcrumbs in it and added my filets and shook the bag until the filets were coated. I pan fried the fillets in Extra Virgin Olive Oil, about 2 1/2 minutes per side. As I said earlier the fillets were small and not very thick so they fried up real quick. They came out golden and delicious!

For side dishes I had Mac & Cheese, Green Beans and Cornbread.I microwaved a single serving of Velveeta/Kraft Shells & Cheese (made with 2% milk). I also heated a single serving of Del Monte Cut Green Beans and made a small cast iron skillet of Cornbread! Cornbread is the perfect bread with fish. I used Martha White Corn Meal Mix. It’s easy to fix, the instructions are on the bag. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a bowl of Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt.

 
The Martha White Corn Meal

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%

http://www.marthawhite.com/products/ProductDetail.aspx?catID=286&prodID=618

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
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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

EGG BEATERS with 3 Cheese!

September 25, 2012 at 9:41 AM | Posted in Bob Evan's, breakfast, Egg Beaters, Healthy Life Whole Grain Breads | Leave a comment
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Tried a new Egg Beaters product for breakfast this morning, EGG BEATERS with 3 Cheese! Good Idea from Egg Beaters. Same calories as the regular Egg Beaters but with a hint of Cheese. Makes a good Scrambled Egg or Omlett. For breakfast I had a Scrambled Egg Beater topped with a Bob Evan’s Turkey Sausage that I had cut in half and served on a Healthy Life Whole Grain English Muffin.  You can’t have too many options for breakfast!
EGG BEATERS with 3 Cheese

Cheese and eggs—quite possibly breakfast’s most perfect pair. Now this delicious duo comes in one convenient package with Egg Beaters® Three Cheese. Enjoy the flavor of three delicious cheeses plus all the great health benefits of Egg Beaters.

Fast Facts About Egg Beaters Three Cheese
Filled with real cheddar, Swiss, and provolone cheeses
Only 25 calories per serving
0.5 g of fat
< 5 mg of cholesterol
Now Available In:
15-oz carton with resealable pour spout (refrigerated)
Nutrition Facts
Serving Size 3 Tbsp (46g)
Servings Per Container about 9
Amount Per Serving
Calories 25Calories from Fat 0
% Daily Value*
Total Fat .5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 135mg 6%
Potassium 70mg 2%
Total Carbohydrate Less than 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 4g
Vitamin A 8% Vitamin C 0%
Calcium 0% Iron 4%
Vitamin D 4% Vitamin E 8%
Riboflavin 30% Vitamin B6 4%
Folic Acid 4% Vitamin B12 10%
Pantothenic Acid 8% Zinc 2%

http://www.eggbeaters.com/egg-substitute-products/three-cheese-eggs

Fried Yellow Lake Perch w/ Potato Pancakes, Mac & Cheese, and…

September 21, 2012 at 5:21 PM | Posted in fish, potatoes, Velveeta/Kraft Dinners | Leave a comment
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Today’s Menu: Fried Yellow Lake Perch w/ Potato Pancakes, Mac & Cheese, and Cornbread

 

 

One delicious meal tonight! While at Meijer yesterday they had Yellow Lake Perch on sale and I couldn’t pass them by. I love Fish and all Sea Food. I washed the Perch and patted them dry then seasoned them with Sea Salt and Ground Black Pepper. The filets are small and I cut them in half. I then took a Ziplock Bag and put a 1/2 cup of Progresso Italian Style Breadcrumbs in it and added my filets and shook the bag until the filets were coated. I pan fried the fillets in Extra Virgin Olive Oil, about 2 1/2 minutes per side. As I said earlier the fillets were small and not very thick so they fried up real quick. They came out golden and delicious!

For side dishes I had Potato Pancakes, Mac & Cheese, and Cornbread. I used MANISCHEWITZ Potato Pancake Mix. Very easy to make and one great tasting Potato Pancake! Just mix with Water, Extra Virgin Olive Oil, Egg Beaters, Sea Salt, and Pepper. Fry until golden and your ready! I left the product info and directions at the end of the post. I also microwaved a single serving of Velveeta/Kraft Shells & Cheese (made with 2% milk). I also warmed a piece of Cornbread that I leftover from an earlier meal in the week. For dessert a slice of Pillsbury Nut Quick Bread. Have a great and safe weekend everyone!

 
MANISCHEWITZ Potato Pancake Mix

Ingredients
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Directions
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)

http://www.manischewitz.com/sidesandmixesproducts.html

Fried Catfish Nuggets w/ Green Beans and Velveeta Shells and Cheese

August 28, 2012 at 5:21 PM | Posted in fish, greenbeans, Velveeta/Kraft Dinners | Leave a comment
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Today’s Menu: Fried Catfish Nuggets w/ Green Beans and Velveeta Shells and Cheese

 

 
Picked up some Catfish Nuggets at Jungle Jim’s yesterday. I used 2 bowls to prep the nuggets filling one with EggBeater’s seasoned with Paprika and in the other Italian Style Bread Crumbs. I seasoned the Catfish with McCormick Grinder Sea Salt and Black Peppercorn and then dipped each one in the Egg Beater’s, making sure each was well coated. Shaking off the excess Egg Beater I then rolled them in the Bread Crumbs. I fried them in Extra Virgin Olive Oil on medium heat about 4 – 5 minutes, turning once. They came up golden brown and delicious! Catfish fries up so good. Baking Fish is a lot healthier but Catfish is a Fish that tastes better fried.

For sides I warmed up the remaining Green Beans. I just can’t get enough of Green Beans, I could eat them with every meal! I also prepared an individual serving of Velveeta 2% Shells and Cheese. Easy to prepare, microwave 3 1/2 minutes, and just as good as fixing it from a box. For dessert later a Blue Bunny Frozen Chocolate/Vanilla Swirl Bar.

 

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