Tags: Aunt Millie’s Light Whole Grain Bun, Baked Potato, Casserole, Chicken, Kroger, Kroger Wing Sauce, Provolone, Skinless, Sour cream
It’s been a cloudy and rainy day today but at least it’s warm out! For dinner I prepared one of my favorite Chicken dishes; Baked Buffalo Chicken Breast Sandwich w/ Baked Potato. I love finishing the Chicken off in the oven and the flavor and heat of the Kroger Wing Sauce along with the Litehouse Light Bleu Cheese Dressing. If you want about 5 minutes before your Chicken is done you can add a slice of Swiss or Provolone Cheese to it and let it melt over the Chicken Breast.
To prepare my Chicken I needed 3 (4 ounce) Boneless Skinless Chicken Breasts, 6 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip, and Aunt Millie’s Light Whole Grain Buns . 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 on an Aunt Millie’s Light Whole Grain Bun and topped it with some Litehouse Light Bleu Cheese Dressing. I made 3 Chicken Breasts 2 for dinner for myself and Mom and 1 for lunch tomorrow.
To go with the Baked Buffalo Chicken Breasts I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter and a dab of Daisy Reduced Fat Sour Cream. For dessert/snack later some slices of Kraft 2% Sharp Cheddar along with Ritz Whole Grain Crackers.
Baked Buffalo Chicken Breasts
3 (4 ounce) Boneless Skinless Chicken Breasts
Sea Salt and Black Pepper, to taste
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
Swiss or provolone Cheese (Optional)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Aunt Millie’s Light Whole Grain Buns
* Preheat oven to 400°F.
* Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
*Season Chicken and 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.
* If you add a slice of Swiss or Provolone Cheese, top the Chicken with a slice about 5 minutes before the Chicken is done.
* Serve with Bleu Cheese Dressing and Serve on Aunt Millie’s Light Whole Grain Bun.
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.
Tags: Bain-marie, Baking, Cake, Cheesecake, Cream cheese, Room temperature, Sour cream, Sugar
When preparing a cheesecake, go exactly by the recipe and don’t make any substitutions. You’ll have a much better chance at success.
* When you bake a cheesecake at a low temperature there’s less chance of it shrinking from the sides of the pan.
* Don’t open the oven for the first 30 minutes when baking cheesecake. The cheesecake may develop cracks or partially collapse.
* Cheesecakes will develop cracks when they are overcooked. They’re done when the center of the cake is still wobbly and shaky – which may look underdone to you.
* Flourless cheesecakes need to be baked in a pan of water(called a bain-marie, or water bath) to keep the eggs from coagulating.
Tags: Becky, Chowder, Clam chowder, Green Onions, Onion, Potato Bacon Chowder, Sea salt, Sour cream
Today’s Menu: Blackened Turkey on Whole Grain w/ Potato Bacon Chowder
Gorgeous day out today, 79 and sunny! Well while at Kroger early this morning shopping for some ingredients for the Potato Bacon Chowder I was going to prepare later for dinner I came across a new item, Boar’s Head Blackened Turkey. I asked the lady behind the counter if she had tried it and she said they had just put it in the Deli Case very early this morning. So she sliced us both off a piece to try it and its a winner! You taste the Blackened and there’s a nice hint of heat to it. I checked on Boar’s Head web site and it’s not even listed yet. So I ended getting a 1/3 of a pound for sandwiches. For dinner tonight, Blackened Turkey on Whole Grain w/ Potato Bacon Chowder.
For the Sandwich I used the Boar’s Head Blackened Turkey, Hellman’s Light Mayo, French’s Yellow Mustard, Bibb Lettuce, a slice of Sargento Muenster Cheese, and Aunt Millie’s Light Whole Grain Bun. You have to try this Boar’s Head Blackened Turkey, it’s delicious!
Now for the Chowder. The Potato Bacon Chowder came from Mrs. City Boy. I’ve left the original recipe and her web link at the bottom of the post. Thank you Becky, great recipe! I made mine a bit different from the original recipe. I used Oscar Mayer Low Sodium Turkey Bacon, Green Onions, Del Monte Diced New Potatoes, Campbell’s Healthy Request Cream of Chicken, Daisy Reduced Fat Sour Cream, 2% White Milk, and Sea Salt, Ground Black Pepper, and Parsley for seasoning. I omitted the cup of chopped Onions and used Green Onions to give it that Onion taste. I’m just not real big on Onions. To prepare it fry the Turkey Bacon, add Green Onions and saute’ 2-3 minutes. Pour off fat. Add Diced Potatoes and Water. Bring to boil; cover and simmer 10-15 minutes until Potatoes are tender. Stir in Soup and Sour Cream. Gradually add Milk. Add Salt, Pepper and Parsley. Continue heating for a few minutes to allow flavors to mix. There you have it one nice Chowder! Fantastic flavor and it’s got good thickness to it, which I love thick Chowders, Chili and such. this would a good Clam Chowder also. Thank you again Becky! For dessert/snack later Thin Sliced Kahn’s Deluxe Bologna, sliced Cracker Barrel 2% Sharp Cheddar Cheese, and a serving of Ritz Whole Grain Crackers.
8 slices bacon, cut
1 cup chopped onion
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1 cup sour cream
1-3/4 cup milk
1/2 teaspoon salt
2 tablespoons parsley
Fry bacon, add onion and saute’ 2-3 minutes. Pour off fat. Add potatoes and water.
Bring to boil; cover and simmer 10-15 minutes until potatoes are tender. Stir in soup and sour cream.
Gradually add milk. Add salt, pepper and parsley.
Continue heating for a few minutes to allow flavors to mix.
When I cut my bacon I cut each slice into eighths, but it can be cut bigger or smaller depending on how much you like it dispersed into the soup.
Since I used dried parsley, I used about 1 or 1-1/2 tablespoons rather than the whole 2 the recipe calls for, but again, it’s a matter of taste preference.
Tags: Apple, Apple pie, Butter, Egg yolk, Flour, Home, Pie, Sour cream
Tags: Canola, cook, Grain Bread, Mashed potato, Pork, Pork chop, Potato, Sour cream, Whole grain
A beautiful, sunny, perfect day out today! The sun has been out since dawn and it’s about 40 degrees. So nice I took my Hoveround out and went around the block, felt great getting out. For dinner tonight I came across a couple of new recipes; Breaded Pork Chops and Sour Cream Potatoes. So for dinner tonight I prepared Breaded Pork Chops w/ Sour Cream Potatoes,Green Beans, and Whole Grain Bread.
The Breaded Pork Chops and Sour Cream Potatoes came from a current 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.
Then for the Sour Cream Potatoes I’ll need 10 medium red potatoes, peeled and quartered, 1 package (4 ounces) low fat cream cheese (cubed), 1/2 cup (8 ounces) reduced fat sour cream, 1/4 cup 2% milk, 2 tablespoons butter, Blue Bonnet Light Stick Butter (divided), 1 tablespoon dried parsley flakes, 1-1/4 teaspoons garlic salt, and 1/4 teaspoon paprika.Then to prepare it In a shallow bowl, combine egg and milk. To cut back on calories and carbs I only used half the amount of sour cream and cream cheese that the original recipe calls for, and it came out fine. 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. Another winning recipe from Taste of Home! The Mashed potatoes came out rich and creamy with just a hint of heat. I’ve left this recipe also at the end of the post.
I also heated up a single serving can of Del Monte Cut Green Beans and had Aunt Millie’s Light Whiole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Breaded Pork Chops Recipe
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
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.
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.
Sour Cream Potatoes Recipe
10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
1/4 cup 2% milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
1 serving (1 cup) equals 288 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 423 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.
Tags: Beef, Breyer, Buffalo, Sour cream
Today’s Menu: 5 OZ. Buffalo Petite Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, and Whole Grain Bread
Windy and cold around here today. Laundry and cleaning filled the day. Then for dinner my favorite Bison or Buffalo Top Sirloin Steak. I prepared a 5 OZ. Buffalo Petite Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, and Whole Grain Bread, The Buffalo is from my favorite supplier, Wild Idea Buffalo.
It’s so easy to prepare these Top Sirloin Steaks. They have a naturally mild sweet taste to them, all you need to do is season them with a Sea Salt and Pepper. I used McCormick Grinder Sea Salt and Black Peppercorn. Then I pan fried it in Canola Oil about 3 1/2 minutes per side. The cooking time wasn’t long since it was 5 oz. Bison cooks faster no matter which way you prepare it because it’s so much leaner than Beef. This one, like the others, didn’t disappoint it came out a beautiful medium rare. I just love the taste of these!
I served it with sides of Sauteed Mushrooms, a Baked Potato, Sugar Snap Peas, and slices of Aunt Millie’s Light Whole Grain Bread. I prepared the Mushrooms a little different. I seasoned them with Sea Salt, Roasted cumin,Parsley Flakes, Minced garlic, and Sour Cream. I added the Sour Cream as the Mushrooms were finishing up. It gave them some added flavor and thickened them up with a Light Sauce. The Sugar Snap Peas were leftover from last night’s dinner so all I had to due was to warm them up a bit. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Dole’s Chef Ready Diced Mano and Pineapple.
Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
Wild Idea Buffalo meat is:
Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!
Tags: Black pepper, Canola, Corn Flakes, Dinner, Fish, Green Bean, Hash Brown, Ore Ida, Serving size, Sour cream, Tostito, Walleye
Today’s Menu: Fried Walleye w/ Cheesy Potato Casserole, Green Beans, and Whole Grain Bread
While at Meijer yesterday they had Ocean Perch and walleye both on sale in their Seafood Department. I ended up picking up a couple of pounds of each. So tonight I went with the Walleye, preparing Fried Walleye w/ Cheesy Potato Casserole, Green Beans, and Whole Grain Bread.
To prepare the Walleye I first rinsed it with water and patting dry with paper towel. Then I seasoned it with Morton’s Lite Salt and Ground Pepper and lightly coated it with Progresso Italian Style Bread Crumbs. I pan fried it in Canola Oil about 3 1/2 minutes per side. As always Walleye frys up to a perfect golden brown and delicious as always also. For side dishes it was leftovers, Green Beans from yesterday’s meal and Ore Ida Cheesy Potato Casserole that I had frozen. I just warmed both up in the microwave and they were ready! I love this Cheesy Potato Casserole! It’s become one of my favorite dishes and the good thing is that it freeze’s up and reheats beautifully. I’ve left the recipe at the bottom of the post. I also had a slice of healthy Life Whole Grain Bread. For dessert/snack tonight some of Newman’s Own Blackbean and Corn Salsa along with Tostito‘s Baked Scoops.
Ore Ida Cheesy Potato Casserole
1 bag Ore-Ida® Country Style Hash Browns
1 can cream of chicken soup
2 cup Sour cream
1/2 teaspoon salt
2 cup cheddar cheese shredded
1/3 cup green onions sliced
1/4 teaspoon black pepper, ground
2 cup corn flakes crushed
1/4 cup butter, melted
1. Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
Total Fat 21.6 g
Saturated Fat 12.5 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.6 g
Cholesterol 53.9 mg
Sodium 1,093.3 mg
Potassium 448.1 mg
Total Carbohydrate 31.8 g