Tags: Canola, Chicken, cook, Home, Olive oil, Parmigiano-Reggiano, Saturated fat, Sea salt, Trans fat
Today’s Menu: Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti
We avoided the real bad weather as it stayed North of us. Did get some wind and rain at daybreak but nothing bad. Cooled down into the 70′s but still have that humidity, Ugh! For dinner I went with bit of an Italian flair, Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti and Whole Grain Bread.
I used the Perdue Perfect Portions Italian Style Chicken Breasts again. I really like using these Chicken Breasts, they come frozen and individually wrapped. You can grill them, bake them, or fry them which is what I did this time. I pan fried the Breast in light Canola Oil about a total of 10 minutes all together, turning them once. Fried up perfectly and well seasoned with the hint of Italian Seasoning.
I served the Chicken with a side of Buitoni Wild Mushroom Agnolotti. In case you were wondering Agnolotti is a kind of ravioli. These are filled with fresh portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. To prepare just add the pasta to 4 quarts boiling water; added 1 tbsp of extra virgin olive oil and stirred frequently to prevent it from sticking; reduced the heat to boil gently 4-6 minutes. Seasoned it with just a bit of Sea Salt and topped it with some freshly grated Dutch Gouda Cheese. With the added Chicken it made a perfect meal! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Perdue Perfect Portions Italian Style Chicken Breasts
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.
From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Buitoni Wild Mushroom Agnolotti
Generously filled with fresh Portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. Since 1827. All natural. Good food, good life. Good to Know: Buitoni Pasta is made with simple, all natural ingredients with no preservatives.
Durum Wheat Flour (Semolina, Durum Flour), Portabello Mushrooms, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzyme), Cream, Eggs, Crimini Mushrooms, Skim Milk, Water, Bread Crumbs (Wheat Flour, Dextrose, Yeast, Salt), Light Cream (Cream, Milk), 2% or Less of Onions, Salt, Garlic, Sugar, Grana Padano Cheese (Skimmed Cow’s Milk, Cheese Cultures, Rennet, Egg White), Wheat Flour, Mushroom Base (Rehydrated Mushrooms, Salt, Sugar, Natural Flavor, Butter [Sweet Cream, Salt], Potato Starch), Sweet Madeira Wine Reduction, Butter (Cream, Salt), Carrageenan, Canola Oil, Spices, Brown Sugar, Soy Lecithin.
Must be kept refrigerated. May be frozen. Cook thoroughly. For food safety and quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F. Cut open package. Add pasta to 4 quarts boiling water; add 1 tbsp olive oil and stir frequently to prevent sticking; reduce heat to boil gently 4-6 minutes or until tender; (if frozen, do not thaw. Cook as above) drain. Avoid boiling vigorously; serve with your favorite Buitoni Refrigerated Sauce or toss lightly with oil and enjoy. Use or freeze by date on front of package. Product may be frozen for up to one month.
Serving Size: 1 cup
Servings Per Container: 2.5
Calories from Fat 90
Amount Per Serving and/or % Daily Value*
Total Fat 10 g (15%)
Saturated Fat 5 g (27%)
Trans Fat 0 g
Cholesterol 60 mg (19%)
Sodium 670 mg (28%)
Total Carbohydrate 34 g (11%)
Dietary Fiber 3 g (10%)
Sugars 3 g
Protein 13 g
Tags: Aunt Millie, Barbecue, Saturated fat, Sea salt, Serving size, Trans fat, Walmart, Weight Watchers
A rainy morning turned into a beautiful and sunny day, with a beautiful weekend in store! Went to Walmart for milk, bread, and some chicken thighs to grill for tonight but choose to have some leftovers I had in the fridge. I still had some of the Wild Idea Buffalo Chuck roast left so for dinner I prepared a Shredded Buffalo Chuck Roast BBQ Sandwich w/ Baked Potato.
I hated to waste any food especially the Buffalo Chuck Roast! It’s so tender and with such an incredible flavor. I warmed it up and then shredded what was left. Served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun and topped it with JB’s Fat Boy Chipotle BBQ Sauce. What a great trio; Wild Idea Buffalo, JB’s Fat Boy Sauce, and Aunt Millie’s. I also had a Baked Potato topped with Sea Salt, Ground Black Pepper, and I can’t Believe It’s Not Butter. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Weight Watchers ® PointsPlus ® Value: 3*
*The PointsPlus ® value for this product was calculated by Aunt Millie’s and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers ® and PointsPlus ® trademarks.
Serving size 1 Bun (60g)
Servings per Container 8
Calories from fat 10
Total Fat 1g 2%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 70mg 2%
Total Carbohydrate 25g 9%
Fiber 7g 27%
Tags: Green Bean, Ground Black Pepper, Hash Browns, Sea salt, Serving size, Whole Grain Bread, Yellow perch, Zatarain
After a few perfect days out the rain has set in. It’s rained most of the day, heavy at times, and continue through most of tomorrow. We need the rain though and the weekend is supposed to be beautiful. I had laid a 3 small Yellow Lake Perch fillets out in the fridge overnight to thaw. So for dinner tonight I prepared Season Breaded Yellow Lake Perch w/ Cut Green Beans, Hash Browns, and Whole Grain Bread.
I rinsed the fillets off and patted dry with a paper towel. I then seasoned them with Sea Salt and Ground Black Pepper and then rolled it in Zatarain’s Garlic Seasoning Breading Mix. Sprayed a medium size skillet with Pam Spray and added 1 tablespoon of Canola Oil, then preheated on medium heat. I added the fillets to the pan, skin side down, and fried it a total of about 2 1/2 minutes per side. The fillets came out just like I like them, Golden Brown and with an incredible taste! I love using the Zatarain’s Breading mix on Fish, it’s perfect!
For sides I heated a 1 serving can of Del Monte Cut Green Beans. I also fried some Simply Potatoes Has Browns, seasoned them with Sea Salt, Ground Black Pepper, and Parsley. And had Healthy Life Whole Grain Bread. For dessert tonight a Jello Sugarless Double Chocolate Pudding topped with Cool Whip Free.
Zatarain’s Garlic Fish-Fri
The secret authentic Southern style fried fish is the crispy combination of corn flour, garlic, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Serving Size: 2 Tbsp. (17g)
Servings Per Container: Servings per Container 20
Amount Per Serving % Daily Value
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0g
Cholesterol: 0mg 0%
Sodium: 800mg 33%
Total Carb: 12g 4%
Dietary Fiber: 0g 0%
Protein: less than 1g
Vitamin A: 2%
Vitamin C: 0%
Yellow lake perch
The yellow perch (Perca flavescens), commonly referred to as perch, is a freshwater perciform fish native to much of North America. The yellow perch was described in 1814 by Samuel Latham Mitchill from New York. Yellow perch are closely related, and morphologically similar to the European perch (Perca fluviatilis); however, the two are recognized as independent species based on anatomical and genetic differences. Other common names for yellow perch include American perch, coontail, lake perch, raccoon perch, ring-tail perch, ringed perch, and striped perch.
Latitudinal variability in age, growth rates, and size have been observed among populations of yellow perch, likely resulting from differences in day-length and annual water temperatures. Typically, northern populations of yellow perch live longer and grow to larger sizes. However, southern populations of yellow perch generally grow much faster. In many populations, yellow perch often live from 9-10 years, with adults generally ranging from 4-10 inches in length.
The world record yellow perch (18 in., 4 lb. 3 oz.)was caught in 1865 from New Jersey, and is the longest standing record for freshwater fish in North America. Anglers often refer to large yellow perch as “jumbo perch” or “jack perch”.
Tags: Black pepper, Bob Evans Mashed, Braising, Dutch oven, Mashed potato, Olive oil, Onion Powder, Sea salt, Sugar Snap Peas
Another Perfect Summer Day out, about 70 or 72 degrees and sunny with a slight breeze! Drove my Dad to a Ford Retiree Union Meeting and spent some time at local park catching some of that beautiful sunshine! Well the Buffalo Burger was so delicious yesterday I’m preparing another Buffalo Dish for Dinner tonight. I prepared a Braised Buffalo Chuck Roast w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread. Sounds pretty good and tasted even better!
My Braised Buffalo Chuck Roast weighed 1.4 lbs. It comes packaged and has already been braised. It was Braised in Organic Apple Cider, olive Oil, Garlic Powder, Onion Powder, Black Pepper, and Sea Salt and the package includes some great juices also. To prepare it I used a 2.75 Quart Dutch Oven. I just sprayed the Dutch Oven with Pam Non Stick Spray and 1 Tbs. of Extra Virgin Olive Oil. Added the Chuck Roast put the lid on it and warmed it up on medium heat, turning the Roast over once, for about 15 minutes. As was the first one I had of these it’s the most tender, moist, and flavorful Chuck Roast I’ve ever had! The Braise with the Apple Juice and Spices provided the flavor throughout the Roast! The only thing I added to it was a bit more Sea Salt and Black Pepper. The Buffalo is so lean, rich and hearty. Plenty leftover to make some delicious Pulled Buffalo BBQ Sandwiches with for lunch or dinner tomorrow!
For sides it was leftovers. I reheated the Bob Evans Mashed Potatoes and Sugar Snap Peas from the other night. I also heated up a jar of Heinz Savory Mushroom Brown Gravy and also had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Wild Idea Bufflao
This versatile roast is loaded with flavor making it a regular on the dinner table at the Cheyenne River Ranch. Best when braised. Great for pot roasts, BBQ, or Carne Asada. 3 lbs.
Tags: Hot dog, Lemon Pepper, Memorial Day, Onion Powder, Pound (mass), Sea salt, United States, Wild Idea Buffalo
Memorial Day Special SALE
Official Grilling Season Kickoff – Memorial Day Special! We’ve loaded up our Memorial Day Special with everything you need for your Back Yard B.B.Q.Our Burgers, Brats and Hots Dogs are grill ready, easy to prepare and full of flavor. Also, introducing our all NEW Jalapeno Cheddar Brat, juicy and delicious! As always, our products are 100% grass-fed, with no added nitrites! Order today and let the FUN begin!
Retail Value: $104.95
Special Offer: $89.50
Buffalo Jerky “Original Recipe“
We start with strips of Top Round Buffalo roast, and rub them with just the right amount of seasoning to compliment the naturally sweet, meaty bison flavor. A perfect high protein low fat energy snack for the office, or throw one in your pack and hit the trail!
2 oz. pkg. $8.95
Tags: Bay Scallops, Butter, Extra Virgin Olive Oil, Gratin, Idahoan Foods, Kroger, Olive oil, Parmigiano-Reggiano, Potato, Sea salt, Searing, Tablespoon, Uncle Ben's Rice, Zatarain
Today’s Menu: Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf
They confirmed today my Dad is coming home Saturday from the rehab center! He’s been gone for a while now it’s going to be nice to have him home. So for dinner tonight while at Kroger yesterday I purchased some Bay Scallops, which I haven’t had in years! For Dinner; Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf.
To prepare it I’ll need; 1 pound of Bay Sea Scallops, 2 teaspoons Cajun Seasoning, 2 teaspoons Extra Virgin Olive Oil, 1/2 teaspoon Sea Salt, Dash freshly Ground Peppercorn, 1 tablespoon Extra Virgin Olive Oil, and 2 teaspoons unsalted Butter. To prepare them is quick and easy first in a food storage bag, toss the scallops gently with the Zatarain’s Cajun Seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour. Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned and your done! The Zatarain’s Cajun Seasoning is fantastic on the Scallops, nice heat and seasoning but not overpowering where you can’t enjoy the flavor of the Bay Scallops.
For side dishes I prepared some Uncle Ben’s Natural Whole Grain Brown Rice, not much to prepare it was the microwave single serving of Rice. The quick but still delicious way for Rice. I also prepared some more of the Idahoan Parmesan and Herb Red Potatoes. Second time I’ve had these and love them! I also baked up some more of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. I’ll have to have the Bay Scallops more often! The Scallops paired with the Parm Red Potatoes and Brown Rice is perfect! For dessert later a Jello Sugar Free Double Chocolate Pudding.
Cajun Spiced Seared Scallops
1 pound Bay Scallops, about 18 to 20
2 teaspoons Cajun Seasoning
2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Sea Salt
Dash freshly ground Peppercorn
1 tablespoon Extara Virgin Olive Oil
2 teaspoons unsalted Butter
In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.
Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.
Idahoan Steakhouse Parmesan & Herb Red Potatoes
Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
Add 3/4 cup milk and stir to combine.
Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
Let stand 5 minutes, then serve.
Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Tags: Barbecue, Barbecue sauce, cook, Del Monte, Green Bean, Mashed potato, Sea salt, Wild Idea Buffalo
With my Mom spending almost most of her time at the rehab center I spent the day catching up on all the housework and laundry today. Outside another cloudy and rainy day! For dinner a Pulled Buffalo Sandwich w/ Mashed Potatoes and Green Beans.
The Pulled Buffalo was from Wild Idea Buffalo, of course. It was from my last order that I had ordered from them. First time I tried it and it was incredible! So delicious in fact that I as soon I update my Blog here I’m going to order 2 more 1 lb. packages. Originally I was going to make BBQ Sandwiches out of it but as I was heating it up I sampled it and I knew right away this didn’t need anything else added to it, it was perfect! It comes in 1 lb. packages already braised and seasoned. According to the package ingredients list it was braised and seasoned with Organic Apple Cider, Organic Lime Juice, Organic Onion Powder, Organic Cumin, Sea Salt, Organic Black Pepper, Organic Chili Powder, Organic Oregano, and Organic Cayenne Pepper. It all comes together to make one delicious meal! As I said earlier I was going to add BBQ Sauce but none is needed here, maybe some other time as it would make a fantastic BBQ. I served it on a Aunt Millie’s Light Whole Grain Bun.
To go with the Sandwich I made sides of Mashed Potatoes and Cut Green Beans. The Mashed Potatoes were Bob Evans Mashed Potatoes and were leftover from last night’s meal. The Green Beans were Del Monte Cut Green Beans in a single serve can, just heat and serve. For dessert later a Skinny Cow Fudge Ice Cream Bar.
Pulled Buffalo Meat – Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or use for B.B.Q. sandwiches!
Tags: Baking, Black Peppercorn, Butter, Kroger, Mini Carrots, Rainbow trout, Sea salt, Trout
Today’s Menu: Baked Rainbow Trout w/ Baked Potato and Boiled Mini Carrots
Spent time at the rehab center with my Dad. He’s getting stronger but he’ll be in there a while longer. Beautiful day out today and we were able to get my Dad outside to enjoy the sunshine for a while. For dinner tonight I prepared a Baked Rainbow Trout w/ Baked Potato and Boiled Mini Carrots.
I had the Rainbow Trout Fillet frozen. I had purchased 2 fillets of it from Kroger. To prepare the Trout I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn with just a touch of Lemon Juice. I then baked it at 400 degrees for about 12 minutes until it was fork flakey. Came out delicious, just that hint of the Lemon was perfect.
To go with the Trout I prepared a Baked Potato that I seasoned with the Sea Salt and Black Peppercorn along with some I Can’t Believe It’s Not Butter and a spoonful of Daisy Reduced Fat Sour Cream. I also boiled some Mini Carrots and a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Tags: Beef mince, Breyer, Canola, Ground Turkey, Old El Paso, Sea salt, Sour cream, Taco, Turkey
Has Spring actually arrived and staying? 80 degrees and sunny out today, a perfect day! We”ll wait and see if drops back down to chilly in a day or so. On to tonight’s dinner; It was Turkey Taco Night along with a side of Fat Free Refried Beans.
Tonight’s meal was almost all Old El Paso. I used Old El Paso Stand Up Taco Shells, Old El Paso Fat Free Refried Beans, Old El Paso, Sliced Green Chilies, and Old El Paso Original Taco Seasoning. OLE! The Ground Turkey I used was Honeysuckle White Extra Lean Ground Turkey (99/1). I browned the Turkey in Canola Oil, seasoning it with Sea Salt, Ground Pepper, Ground Roasted Cumin, Dried Cilantro, and the Old El Paso Taco Seasoning. I almost always substitute Ground Turkey or Ground Buffalo for Ground Beef, all around healthier for you (See the end of the post).
My toppings for the Tacos include Sliced Black Olives, Sliced Green Chilies, Shredded Lettuce, Sargento Reduced Fat 4 Cheese Mexican, and Old El Paso Taco Sauce (Medium). As I said Earlier I used Old El Paso Stand Up Taco Shells and I had a small side of Refried Beans topped with Daisy Reduced Fat Sour Cream. Can’t wait to make some Ground Buffalo Tacos here in the next week or so! For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice cream topped with some sliced Mangos.
Ground Turkey vs Ground Beef
A 100-g serving of ground turkey contains 148 calories, while the same-sized serving of ground beef contains 192 calories.
Ground turkey contains much less fat than ground beef, which is generally considered to be a benefit. Each 100-g serving of ground turkey contains 7.7 g of fat, while 100 g of ground beef contains 12.7 g.
Both ground beef and ground turkey can be appropriate for carbohydrate-restricted diets, as both are carbohydrate-free.
Ground beef and ground turkey are both good sources of protein. Ground turkey contains slightly more protein, 19.7 g, than ground beef, which contains 19.4 g. This difference is unlikely to affect your overall health.