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Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and…

March 17, 2013 at 5:23 PM | Posted in Aunt Millie's, baking, pork chops, potatoes | Leave a comment
Tags: Garlic Salt, Olive oil, Pork chop, Rosemary, Scarborough Fair, Sea salt, Thyme, Whole grain

Today’s Menu: Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and Whole Grain Bread

While at our local Meijer the other day I had picked some beautiful Pork Loin Center Cut Chops. So for dinner I prepared Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and Whole Grain Bread.

When making the Herb Chops I like to grill them but with the bad weather we have today I’ll be baking them. To make them I’ll need 1 cup of Kraft Free Italian Dressing and 1 tablespoon each of fresh herbs, chopped Thyme, Basil, Oregano, and Rosemary. Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 3 to 8 hours. Remove chops from marinade; discard marinade. To prepare them I preheated the oven to 400 degrees. I then placed them on a broiler pan that has a metal grill rack, spraying the rack with Pam Spray before placing the Chops on the rack. I then baked the Chops for minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Just love this recipe for Chops! The dressing combined with the herbs gives the Chops an incredible flavor.
For side dishes to go with the Pork Chops I prepared Roasted Red Potatoes with Rosemary and Thyme, Asparagus, along with Aunt Millie’s Whole Grain Bread. For the Red Potatoes I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I baked them at 400 degrees, same as the Pork Chops so I was able to bake them with the Chops at the same time. I combined all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a shallow roasting pan. Roasted for about 30 minutes, until tender and golden. The asparagus was a Meijer brand. They come frozen and heated them in a skillet and seasoned with Extra Virgin Olive Oil, Garlic Salt, Sea Salt, and Ground Black Pepper. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt. Recipes for the Pork Chops and Red Potatoes are below.

Herbed Pork Chops

Ingredients

4 pork loin chops, 3/4-inch thick
1 cup reduced fat Italian dressing
4 tablespoons fresh herbs, chopped (any combination – chives, basil, oregano, rosemary)

Cooking Directions

Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 3 to 8 hours. Remove chops from marinade; discard marinade. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serves 4. Food Exchanges:
3 lean meat

Serving Suggestions

Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarborough Fair combination of Parsley, Sage, Rosemary and Thyme. Serve with grilled vegetable kabob and deli potato salad.

Nutrition

Calories: 144 calories
Protein: 25 grams
Fat: 5 grams
Sodium: 360 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams

http://www.porkbeinspired.com/RecipeDetail/24/Herbed_Pork_Chops.aspx

Roasted Red Potatoes with Rosemary and Thyme
Ingredients:

6 to 8 small Red Potatoes, quartered into 1/2-inch pieces
1 tablespoon Extra Virgin Olive Oil
1 tablespoon minced fresh or Dried Rosemary
1 tablespoon Dried Thyme
1/2 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper
Directions:
Preheat oven to 400 degrees F.

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

Crappie Tonight!!

March 14, 2013 at 5:10 PM | Posted in Aunt Millie's, Crappie, fish, greenbeans, Idahoan Potato Products | 2 Comments
Tags: Bread Crumbs, Crappie, Florida, Green Bean, Idaho, Lake Okeechobee, United States, Whole grain

Today’s Menu: Fried Crappie w/ Loaded Baked Potato Casserole, Green Beans, and Whole Grain Bread

As Spring inches ever closer I always get my yearly Crappie fillets. My Cousins come home from their 3 month Winter retreat at Lake Okeechobee. Which also means I get a mess of fresh Crappies or Specks as they call them down in Florida. I could eat these every day and not get tired of them. I could not wait to open that first bag up and start frying! I seasoned them with Sea Salt and Ground Black Pepper. I then rolled each fillet in a Whole Wheat Flour and Italian Bread Crumb Mix. I lightly fried them in Canola Oil about 3 minutes per side. As the picture shows they came out golden brown and the taste unbelievable!

For side dishes to accompany the Crappie I prepared a Loaded Baked Potato Casserole, Green Beans, and Whole Grain Bread. I used Idahoan Loaded Baked Potato Casserole. The easy and delicious way to have Potato dishes. It’s 150 calories and 22 carbs per serving. The Green Beans were Del Monte Cut Green Beans, just heat in a sauce pan and serve. The Bread, Aunt Millie’s Whole Grain Light Bread. For dessert later a Jello Sugar Free Dark Chocolate pudding.

Lake Okeechobee Crappie
Lake Okeechobee

Well if I’m posting about Lake Okeechobee you know it has to do with one of my favorite fish, the Crappie! My cousins dropped off my yearly supply of Lake Okeechobee Crappie! Here’s a little info on Lake Okeechobee.

Lake Okeechobee locally referred to as The Lake or The Big O, is the largest freshwater lake in the state of Florida. It is the seventh largest freshwater lake in the United States and the second largest freshwater lake contained entirely within the lower 48 states. Okeechobee covers 730 square miles (1,900 km2), approximately half the size of the state of Rhode Island, and is exceptionally shallow for a lake of its size, with an average depth of only 9 feet (3 m). The lake is divided between Glades, Okeechobee, Martin, Palm Beach, and Hendry counties. Maps of Florida[3] show that all five of these counties meet at one point near the center of the lake.

The most common fish in this lake are largemouth bass, crappie and bluegill. Pickerel have been less commonly caught.

Lake Okeechobee Crappie Fishing

The Florida Crappie fishing, speckled perch or speck’ as they are called throughout the State of Florida is the most sort after pan fish on Lake Okeechobee. Although the Florida crappie can be caught during the summer months, they really are at their best from late fall to early spring.

Go Lake Okeechobee freshwater fishing with your family and friends together for an affordable day of Florida crappie fishing on Lake Okeechobee. Lake Okeechobee comprises a 730-square-mile area and is the second-largest natural lake in the U.S., holding more than a trillion gallons of water.

Most fishing takes place along the southeastern, west and north portions of the lake within a mile of the shoreline. Look for hyacinths, hydrilla and other water plants where big bass ambush shiners, bluegills and other scaled groceries. They also pounce on frogs, crickets, worms, grasshoppers and pretty much any fish smaller than itself. Plastic imitations of those baits work well.

You know the deal black crappies speckled perch to most Floridians are about as smart as a dead bird, but fortunately they are a lot more abundant. Stick a minnow in their face, set the hook and start heating up the frying-pan as we say here on Okeechobee.

http://www.lakeokeechobeebassfishing.com/crappie-fishing/

Idahoan LOADED BAKED® HOMESTYLE CASSEROLE

There’s no better way to start a savory Loaded Baked® homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich, cheesy, bacony side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Oven Directions
Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Nutrition Facts
Amount Per Serving
Calories 100
Calories from fat 10
% Daily Value*
Total Fat 1g* 2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 640mg 27%
Total Carbohydrates 22g
http://www.idahoan.com/products/loaded-baked-homestyle-casserole/

Egg White Delight McMuffin

March 14, 2013 at 9:56 AM | Posted in Food | Leave a comment
Tags: Breakfast sandwich, Calorie, Egg white, McDonald, McMuffin, Oak Brook Illinois, Race and ethnicity in the United States Census, Whole grain

Egg White Delight McMuffin: McDonald’s To Roll-Out Breakfast Item Nationally
McDonald’s is rolling out a yolk-free version of its Egg McMuffin this spring.

The world’s biggest hamburger chain says the “Egg White Delight” will be made with a whole grain muffin, Canadian bacon and white cheddar cheese. It will be available nationally April 22 and clock in at 250 calories, compared with 300 calories for a regular Egg McMuffin.

The Oak Brook, Ill.-based chain says the egg whites will be cooked on the grill with a spatula. Customers can request the egg whites for other breakfast sandwiches as well. When asked whether there would be an extra charge for the egg white substitutes, McDonald’s spokeswoman Ofelia Casillas said in an email that the company doesn’t stipulate pricing to franchisees.

McDonald’s had announced last year that it was testing the breakfast sandwich. It was revealed as part of the company’s announcement that it would begin posting calorie counts on menu nationwide ahead of a new federal regulation.

The move was also intended to address criticism that fast-food chains such as McDonald’s Corp. contribute to rising obesity rates and appeal to customers looking for healthier menu options.

The launch date was reported earlier by The Daily Meal, a website that covers food news.

Breaded Pork Chops w/ Sour Cream Potatoes,Green Beans, and…

March 4, 2013 at 6:19 PM | Posted in Aunt Millie's, baking, Egg Beaters, pork chops, potatoes | 4 Comments
Tags: Canola, cook, Grain Bread, Mashed potato, Pork, Pork chop, Potato, Sour cream, Whole grain

Today’s Menu: Breaded Pork Chops w/ Sour Cream Potatoes,Green Beans, and Whole Grain Bread

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.

Breaded Pork Chops Creamy Mash Pot 001
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

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

Sour Cream Potatoes Recipe

Ingredients
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
Directions
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.
Nutritional Facts
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.

http://www.tasteofhome.com/Recipes/Sour-Cream-Potatoes

Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Artisan Pizza

January 5, 2013 at 6:13 PM | Posted in Jennie-O Turkey Products, mushrooms, Pillsbury, pizza | 1 Comment
Tags: Black Olive, Hormel, Jennie-O, Olive, Pillsbury, Pizza, Saturated fat, Sausage, Turkey, Whole grain

Today’s Menu: Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Artisan Pizza

Pizza tonight for dinner! Last week or so I made a Pizza using Pillsbury Artisan Pizza Crust and it turned out so delicious I had to have it again! The crust is the best home made crust I’ve ever had or made. the crust has 190 calories and 30 carbs with 16 grams of Whole Grain. Just wish those carbs were a bit lower. It bakes up perfect, golden brown.

To prepare it just preheat your oven on 400 degrees. Use a medium to large cookie sheet pan and spray it lightly with Pam. Then just open the can and spread the crust. The good thing about this is you make your crust as thin or as thick you want. Prebake it for 8 minutes and then add your toppings and put it back in the oven 8 – 10 more minutes until the crust is golden brown. Just a note; precook any of the toppings that need to be cooked, like any Sausage, before adding it as a topping.
My toppings were Hormel Turkey Pepperoni, Jennie O Hot Lean Breakfast Sausage, Black Olives, Mushrooms (Sliced baby Bella), Sargento Shredded Mozzarella and Provolone Cheese, and Ragu Homestyle Pizza Sauce. As I said earlier the crust is fantastic! It bakes up to a golden brown with the outer crust nice and crunchy. The best homemade crust I’ve fixed. So I now have a new crust for my Pizzas! I left the Pillsbury product description and web site link at the end of the post. For dessert later a Honeybell Orange!

Pillsbury Artisan Pizza Crust

Pillsbury Artisan Pizza Crust: A Whole New Fresh!
Get a taste of artisan-fresh and enjoy the benefits of 16 grams of whole grain per serving. It’s perfect for cradling your favorite seasonal veggies and other delish toppings.
Make it fast, fresh and flavorful with Pillsbury’s new whole grain crust.

Nutrition Facts
Serving Size 0.17 crust (65.2 g)
Amount Per Serving
Calories 190Calories from Fat 45
% Daily Value*
Total Fat 5.0g8%
Saturated Fat 1.0g5%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 370mg15%
Total Carbohydrates 30.0g10%
Dietary Fiber 2.0g8%
Sugars 3.0g
Protein 6.0g

http://www.pillsbury.com/Products/Pizza-Crust/Artisan-Pizza-Crust

Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Artisan Pizza

December 27, 2012 at 6:46 PM | Posted in baking, Jennie-O Turkey Products, mushrooms, Pillsbury, pizza | Leave a comment
Tags: Black Olive, Olive, Pillsbury, Pizza, Saturated fat, Sausage, Walmart, Whole grain

Today’s Menu: Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Artisan Pizza
Pizza, Pizza tonight for dinner! I was at Walmart earlier today and picked up some Jello and next to that was Rolls and Biscuits and such. I noticed Pillsbury had an Artisan Pizza Crust that has 16 grams of Whole Grain in it. So I purchased a can of that. So Pizza was the Menu tonight. It’s the first time I’ve tried it and it came out fantastic!
To prepare it just preheat your oven on 400 degrees. Use a medium to large cookie sheet pan and spray it lightly with Pam. Then just open the can and spread the crust. The good thing about this is you make your crust as thin or as thick you want. Prebake it for 8 minutes and then add your toppings and put it back in the oven 8 – 10 more minutes until the crust is golden brown. Just a note; precook any of the toppings that need to be cooked, like any Sausage, before adding it as a topping.
My toppings were Hormel Turkey Pepperoni, Jennie O Hot Lean Breakfast Sausage, Black Olives, Mushrooms (Sliced baby Bella), Sargento Shredded Mozzarella and Provolone Cheese, and Ragu Homestyle Pizza Sauce. As I said earlier the crust is fantastic! It bakes up to a golden brown with the outer crust nice and crunchy. The best homemade crust I’ve fixed. So I now have a new crust for my Pizzas! I left the Pillsbury product description and web site link at the end of the post. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

Pillsbury Artisan Pizza Crust

http://www.pillsbury.com/Products/Pizza-Crust/Artisan-Pizza-Crust

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.

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

Went Light with Subway

August 7, 2012 at 5:25 PM | Posted in diabetes, diabetes friendly, Food | 2 Comments
Tags: Calorie, Carbohydrate, Cool Whip, Cool Whip Free, Potato chip, Subway, Turkey, Whole grain

Today’s Menu 6″ Turkey and Blackforest Ham on Whole Wheat Bun w/….

Another day of cleaning and took the easy way for dinner, Subway! I had a 6″ Turkey and Blackforest Ham on Whole Wheat Bun w/ Ruffles Reduced Potato Chips. The Chips were 80 calories and 17 carbs while my Sub was 240 calories and 48 carbs. When I got home I added a slice of Sargento Ultra Thin Swiss Cheese and a half tablespoon of Kraft Reduced Fat Mayo w/ Olive Oil. Staying light for dessert later with a Jello Sugar Free Chocolate pudding topped with Cool Whip Free. The Pudding has 60 calories and 13 carbs with Cool Whip ( 1 teaspoon) at 5 calories and 1 carb. Thank you Subway!!

Grilled Bison Sirloin & Sauteed Mushrooms w/ Potato Grillers, Grilled Asparagus, and…

July 10, 2012 at 5:19 PM | Posted in bison, diabetes, diabetes friendly, low calorie, low carb, mushrooms, Ore - Ida | Leave a comment
Tags: Bison, Bison Sirloin Steak, Black pepper, Cooking, Dinner, Grilling, Olive oil, Ore-Ida, Sautéing, Shiitake, Steak, Temperature (meat), Whole grain

Today’s Menu: Grilled Bison Sirloin & Sauteed Mushrooms w/ Potato Grillers, Grilled Asparagus, and Whole Grain Bread

Had the grill fired up for dinner. I grilled a Bison Sirloin Steak. I put a very light rub Extra Virgin Olive Oil on the Steak and then seasoned it with McCormick Grinder Steakhouse Seasoning. Grilled on high for 4 minutes per side. Came out a perfect medium rare! Love that Bison, moist and tender bursting with flavor. I topped the Steak with a trio of sauteed mushrooms; Baby Portobello, Shiitake, and Oyster Mushrooms.

For sides I had Ore Ida Steakhouse Seasoned Griller Potatoes, Meijer Grilled Asparagus, and Aunt Millie’s Whole Grain Bread. If you haven’t tried the Ore Ida Grillers yet you have to give them a try. Easy to fix and nice thick cuts of Potatoes that are seasoned just right. For dessert later a slice of Pillsbury Pecan Swirl Quick Bread.

Chicken Marsala With Linguine and Mushrooms w/ Whole Grain Bread

July 5, 2012 at 5:20 PM | Posted in Aunt Millie's, chicken, diabetes, diabetes friendly, low calorie, low carb, mushrooms, pasta | Leave a comment
Tags: Broth, Chicken Fat, Chicken marsala, Enriched Flour, Olive oil, Progresso, Whole grain, Xanthan Gum

Today’s Menu: Progresso Kitchen Favorites Chicken Marsala With Linguine andMushrooms w/ Whole Grain Bread

Tried another of the Progresso Kitchen Favorites tonight for dinner, Chicken Marsala With Linguine. I just had the Lasanga dinner last night and it was delicious so I was looking forward to this tonight. Like the other one it was easy to prepare and just as delicious! The dinner kit included Linguine Pasta, Marsala Sauce Seasoning, Marsala Cooking Wine, and Seasoned Flour. I just added the Boneless Chicken Breasts, Extra Virgin Olive Oil, Mushrooms, I Can’t Believe It’s Not Butter, and Hot Water. I’ve left the ingredients and full instructions at the bottom of the post. It’s ready in about 20 minutes. Just boil your pasta, prepare the Chicken, and serve! There’s 330 calories and 30 carbs.

The dinner came out mouth watering delicious! The Pasta was tender and the Chicken with the Mushrroms and Marsala Sauce and seasoning is incredible! I’m a huge sauce lover and this Marsala Sauce is one of the best I’ve had. These Progesso Kitchen Favorites are going to become part of the dinner menu’s for us. We also had Aunt Millie’s Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding.

Progresso Kitchen Favorites Chicken Marsala With Linguine

*Progresso Kitchen Favorites Chicken Marsala With Linguine:
*Made with quality ingredients
*Ready in about 20 minutes
*Just add chicken

Product Details
Add chicken! Quality Foods. Quality ingredients included. Linguine pasta; marsala sauce seasoning; marsala cooking wine; seasoned flour. Exchanges: 2 starch, 3 lean meat, 1 fat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!
Ingredients

Enriched Linguine Pasta (Semolina Wheat, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Sweet Marsala Wine, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid). Contains 2% Or Less of: Corn Starch, Salt, Butter (Sweet Cream, Salt), Molasses*, Dextrose, Roasted Garlic*, Maltodextrin, Sugar, Natural And Artificial Flavor, Yeast Extract, Nonfat Milk, Spices, Hydrolyzed Corn And Wheat Gluten, Chives*, Partially Hydrogenated Soybean Oil, Xanthan Gum, Parsley Flakes, Cream of Tartar, Caramel Color, White Wine*, Hydrolyzed Soy Protein, Chicken Fat, Chicken Powder, Chicken Broth, Sulfiting Agents, Lactic Acid, Egg Yolk*, Citric Acid, Sodium Phosphate, Onion*, Freshness Preserved By Potassium Sorbate, Tocopherol, Ascorbyl Palmitate. *Dried. Contains Wheat, Milk And Soy; May Contain Egg Ingredients.

Directions
Ready in about 20 minutes. You Will Need: 1 lb uncooked boneless skinless chicken breasts; 3 tablespoons vegetable oil; 3/4 cup hot water; 1 tablespoon butter. Pasta: Fill 3-quart saucepan 2/3 full of water. Heat to boiling; stir in Pasta. Gently boil uncovered 10 minutes, stirring occasionally. Remove pasta from heat; let stand up to 5 minutes before draining. Drain pasta before serving; cover to keep warm. While water is heating and pasta is cooking, continue with chicken. Chicken: Cut each chicken breast into 5 or 6 pieces (3 x 1 inch). Empty Seasoned Flour into medium bowl or food-storage plastic bag. Coat chicken with flour; discard any remaining flour. Heat oil in 10-inch skillet over Medium-High heat; rotate skillet until oil covers bottom. Carefully add chicken to hot oil; cook 2 to 5 minutes on each side or until deep golden brown. Reduce heat to Medium. Cut off 3/4-inch corner of Cooking Wine pouch. Carefully pour wine into skillet with chicken; cook uncovered 30 seconds. Stir in Seasoning and hot water. Simmer uncovered about 3 minutes, stirring occasionally, until chicken is no longer pink in center. Serve: Stir butter into chicken and sauce until melted (if sauce becomes too thick, stir in 2 to 3 tablespoons hot water, 1 tablespoon at a time). Remove from heat. Serve chicken and sauce over pasta. Refrigerate leftovers. Kitchen Tip: Kitchen Tip: While chicken is simmering, stir in 4 to 6 oz sautéed fresh mushrooms or canned (drained) mushrooms.

Nutrition Facts
Serving Size 53 G
Servings Per Container 5
Amount
Per Serving 1 Cup Prepared
Calories 140 330
Calories from Fat 10
% Daily Value*
Total Fat 1 G 2 20
Saturated Fat 0 G
0
16
Trans Fat 0 G
Cholesterol 0 Mg 0 20
Sodium 410 Mg 17 20
Total Carbohydrate 30 G 10 10
Dietary Fiber <1 G
4
Sugars 2 G
Protein 4 G