Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w….

January 31, 2013 at 6:31 PM | Posted in pasta, shrimp, Zatarain's | 1 Comment
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Today’s Menu: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Hawaiian Style Rolls

 

 
Well everyone is feeling back to normal. The stomach virus ran its course and my parents are a lot better. I had been wanting some Zatarain's New Orleans Style Shrimp Scampi 004Shrimp and what better way to prepare them than by using them in Zatarain’s New Orleans Style Pasta Dinner Mix. The easy and delicious way to prepare Shrimp Scampi. So for dinner I prepared Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Hawaiian Style Rolls.

 
You can add Chicken, Pork, or Shrimp, but I always go with the Shrimp but I think some Blackened Chicken would be great with this also! I used the Jumbo size Shelled and Tailless Shrimp. I boiled the Shrimp for about 4 minutes and seasoned it with Old Bay Seasoning. I then cooked the Pasta by the box directions and added in the Shrimp as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 110 calories and 21 carbs. The added Shrimp was 120 calories and 0 carbs. I also had a couple of Aunt Millie’s Hawaiian Style Rolls left in the freezer that I baked to go with my Scampi. For a dessert/snack later some Tostito‘s Whole Grain Scoops along with Newman’s own black Bean and Corn Salsa, which is my new Salsa of choice.

 
Zatarain’s New Orleans Style Scampi Pasta Dinner MixZatarain's New Orleans Style Shrimp Scampi 001

Scampi Pasta Dinner Mix
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.

Product Details

Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.

Directions

All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.

Nutrition Facts

Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories 110
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Iron 6%
Is or Contains Flavor
Niacin 8%
Riboflavin 40%
Thiamine 35%

 

http://www.zatarains.com/Products/Pasta-Dinner-Mixes/Scampi-Pasta-Dinner-Mix.aspx

Kitchen Hint of the Day!

January 31, 2013 at 12:35 PM | Posted in cooking, shrimp | Leave a comment
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Frozen shrimp can make for a quick and easy meal, but try to avoid shrimp that have been peeled and deveined before freezing, which usually causes a loss of texture and flavor.

What to Eat with Diabetes: Best Chips

January 31, 2013 at 10:54 AM | Posted in cooking, diabetes, diabetes friendly | Leave a comment
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The pass along article of the week from Diabetic Living On Line web site fits in for those Super Bowl Parties this weekend. It’s info about those Chips and Pretzels Snacks. I’ve left the start of the article along with the web link for all the healthy info.

 

 

What to Eat with Diabetes: Best ChipsDiabetic living logo

By Jessie Shafer & Jane Burnett, RD, LD
Looking for a better snack chip? Try one of our 18 winners or finalists that are dietitian-approved and taste-tested. We conducted blind taste panels with more than 100 people, including people with diabetes, and awarded the top-rated pretzels, flavored chips, cheesy chips, plain potato chips, BBQ chips, and corn chips our Diabetic Living What to Eat seal of approval.

Taste-Tested and Diabetes-Friendly
It’s not easy to find diabetes-friendly snack options — especially foods that are notoriously unhealthful, such as greasy chips and salty pretzels. But we knew there had to be some delicious products out there. So we went on a mission to track down all the options that met our nutrition guidelines. Then we sent those products through a series of taste tests.

Some were too crunchy; others weren’t crunchy enough. But after being tasted by more than 100 people, including people with diabetes, the best-tasting chips and pretzels rose to the top. The winner in each category received the Diabetic Living What to Eat™ award. Pop open a bag and taste how yummy healthful snacks can be!

Nutritional Guidelines

— 200 calories or less
— 5 grams total fat or less
— 2 grams saturated fat or less
— 0 grams trans fat
— 25 grams carbohydrate or less
— 250 milligrams sodium or less
— At least 1 gram fiber per 15 grams carbohydrate

Click the link below to read the entire article:

 

http://www.diabeticlivingonline.com/food-to-eat/what-to-eat/best-chips-to-eat-with-diabetes/?sssdmh=dm17.648841&esrc=nwdlo012913

January 31, 2013 at 10:49 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

January 31

is

National Hot Chocolate Day

Five Food Finds about Hot Chocolate

  1. Hot Chcolate uses milk or milk chocolate while Hot Cocoa uses only powdered cocoa.
  2. Chocolate is the 3rd most traded commodity in the world. 1st is oils, 2nd is coffee.
  3. An early Classic (460-480 AD) period Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink.
  4. After defeating Montezuma’s warriors and demanding that the Aztec nobles hand over their valuables, Cortés returned to Spain in 1528, bringing cocoa beans and chocolate drink making equipment.
  5. While hot chocolate is generally consumed for pleasure, there are several potential health benefits associated with drinking hot chocolate.

On This Day in Food History…

  • 1893 The Coca-Cola trademark was recorded.
  • 1930 Scotch tape was developed by Richard Drew of the 3M Company.
  • 1980 Due to record high…

View original post 51 more words

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

January 30, 2013 at 6:27 PM | Posted in pizza | Leave a comment
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Today’s Menu: Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Classic Crust PizzaPillsbury Classic Crust Pizza 005

 
Everyone wanted Pizza tonight, so Pizza it is! I had used the Pillsbury Artisan Crust a few times so I gave the Classic Crust a try this time. It contains 30 less calories than the Artisan. I really love using the Pillsbury Crusts. Easy to use and bakes up a beautiful 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 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. I left the Pillsbury product description and web site link at the end of the post. For dessert later a Healthy Choice Frozen Greek Yogurt Chocolate/Vanilla Swirl Cup.

 

 

 

Pillsbury Classic Crust Pizza 002

Ready for the oven

Pillsbury Classic Pizza Crust

 

Pillsbury Classic Pizza Crust: A Whole New Fresh!

Classic Pizza Crust
Feelin’ classic? It’s a delicious and supportive friend to all your favorite pizza toppings. Easily a family favorite!
Calories in Pillsbury Pizza Crust Classic pizza dough, 1 package 6 servings

Serving Size: 1 serving
Amount Per Serving
Calories 160.0
Total Fat 2.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 470.0 mg
Potassium 0.0 mg
Total Carbohydrate 31.0 g
Dietary Fiber 1.0 g
Sugars 4.0 g
Protein 5.0 g
Vitamin A
http://www.pillsbury.com/Products/Pizza-Crust/Artisan-Pizza-Crust

Kitchen Hint of the Day!

January 30, 2013 at 11:25 AM | Posted in cooking, shrimp | Leave a comment
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Shrimp are low in fat, delicious, and one of the most inexpensive kinds of shellfish you can buy. For the most tender shrimp, cool them down before cooking by either place them in the freezer for 10 – 15 minutes, or setting them in a bowl of ice water for 5 minutes. If your boiling them, drop them into boiling broth or court bouillon for one minute, and then turn off the heat and let stand for 10 minutes. Sauteed shrimp are done when they are firm and pink, in just 3 – 5 minutes. Grilled shrimp cook in about 7 minutes. No matter how you’re cooking them, shrimp cook fast! So make sure to keep a close eye on them. As soon as they turn pink, they’re done. (If they are already pink when you purchase them, they been cooked, and all you have to do is heat them up.) To make sure you don’t overheat shrimp, plunge them in cold water once they’ve turned pink to immediately stop the cooking process

Kitchen Hint of the Day!

January 30, 2013 at 10:49 AM | Posted in cooking, shrimp | Leave a comment
Tags: , , , , , , ,

Shrimp are low in fat, delicious, and one of the most inexpensive kinds of shellfish you can buy. For the most tender shrimp, cool them down before cooking by either place them in the freezer for 10 – 15 minutes, or setting them in a bowl of ice water for 5 minutes. If your boiling them, drop them into boiling broth or court bouillon for one minute, and then turn off the heat and let stand for 10 minutes. Sauteed shrimp are done when they are firm and pink, in just 3 – 5 minutes. Grilled shrimp cook in about 7 minutes. No matter how you’re cooking them, shrimp cook fast! So make sure to keep a close eye on them. As soon as they turn pink, they’re done. (If they are already pink when you purchase them, they been cooked, and all you have to do is heat them up.) To make sure you don’t overheat shrimp, plunge them in cold water once they’ve turned pink to immediately stop the cooking process

Kitchen Hint of the Day!

January 30, 2013 at 10:44 AM | Posted in cooking, shrimp | Leave a comment
Tags: , , , , , , ,

Shrimp are low in fat, delicious, and one of the most inexpensive kinds of shellfish you can buy. For the most tender shrimp, cool them down before cooking by either place them in the freezer for 10 – 15 minutes, or setting them in a bowl of ice water for 5 minutes. If you’re boiling them, drop them into boiling broth or court bouillon for one minute, and then turn off the heat and let stand for 10 minutes. Sauteed shrimp are done when they are firm and pink, in just 3 – 5 minutes. Grilled shrimp cook in about 7 minutes. No matter how you’re cooking them, shrimp cook fast! So make sure to keep a close eye on them. As soon as they turn pink, they’re done. (If they are already pink when you purchase them, they been cooked, and all you have to do is heat them up.) To make sure you don’t overheat shrimp, plunge them in cold water once they’ve turned pink to immediately stop the cooking process

January 30, 2013 at 10:18 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

National Croissant Day

Five Food Finds about Croissants

  • Each croissant rolls are made of 50 or more thin layers of pastry & butter.
  • According to legend, it was Marie Antoinette (Austrian Princess who married Louis XVI), introduced the croissant to France.
  • The Kipferl – ancestor of the croissant – has been documented in Austria going back at least as far as the 13th century, in various shapes.
  • The “birth” of the croissant itself – that is, its adaptation from the plainer form of Kipferl, before the invention of Viennoiserie – can be dated with some precision to at latest 1839 (some say 1838), when an Austrian artillery officer, August Zang, founded a Viennese Bakery (“Boulangerie Viennoise”) at 92, rue de Richelieu in Paris.
  • Uncooked croissant can also be wrapped around any praline, almond paste or chocolate before it is baked (in the last case, it becomes like pain au chocolat…

View original post 102 more words

Chip-Crusted Fish Fillets w/ Fried Sliced Fingerling Potatoes, Sugar Snap Peas…

January 29, 2013 at 6:23 PM | Posted in baking, beans, fish, potatoes | 3 Comments
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Today’s Menu: Chip-Crusted Fish Fillets Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread

Chip Crusted Cod 006
Warm day today, near record high in the 60’s! But a long day inside, both parents sick today with the stomach flu that’s going around. So between getting some prescriptions filled, cleaning and doing the male nurse thing my day was pretty full. All Mom and Dad wanted Soup for their dinner and for mine another new recipe, Chip-Crusted Fish Fillets. I prepared Chip-Crusted Fish Fillets Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread.

 
The Chip-Crusted Fish Fillets recipe I came across while browsing the Cooking Light/ My Recipes web site. When I first saw it I passed it up because I was thinking Chips would create a lot carbs and calories but it just sounded good and I went back to look at the carb and calorie count and it wasn’t too bad, 14.5 carbs and 291 calories. To prepare it I needed; 4 (6-ounce) cod fillets (or other firm white fish), 2 teaspoons canola mayonnaise, 1/8 teaspoon salt, 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed, and 1/2 cup light ranch dressing. I used Cod as my Fish, Kraft Reduced Fat Mayo w/ Olive Oil for the Mayo, Kraft Fat Free Ranch Dressing, and Lay’s Kettle Style Salt and Vinegar Potato Chips. I cut those Calories and Carbs where I can. To prepared I first preheated the oven to 400°. Then I arranged fillets on a parchment-lined baking sheet. I brushed 1/2 teaspoon mayonnaise over top of each fillet; sprinkled evenly with sea salt. Gently pressed about 2 tablespoons of the crushed chips evenly on top of each fillet. Baked the fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Served it with ranch dressing. An excellent baked Fish Recipe! The Cod came out moist and the Chip topping was a different spin. It gave it a great crunch and flavor.

 
For my side dishes I had Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread. For the Potatoes I sliced the Fingerling Potatoes length wise and seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. I then fried them on medium heat in Canola Oil until done and browned on both sides. The Sugar Snap Peas were leftover from the other night so all I had to do was warm them up and used Healthy Life Whole Grain Bread. For dessert/snack later slices of Sargento Ultra Thin Swiss Cheese, Old Wisconsin Turkey Sausage Bites, and Ritz Whole Grain Crackers.

 

 

 

Chip-Crusted Fish Fillets

The tang in the salt and vinegar chips mellows as the fish bakes in the oven, creating a crunchy spin on fish and chips. Look to hook-and-line-caught Atlantic or Pacific cod for the most sustainable choice.

Ingredients:

4 (6-ounce) cod fillets (or other firm white fish)
2 teaspoons canola mayonnaise
1/8 teaspoon salt
1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
1/2 cup light ranch dressing
Preparation:

1. Preheat oven to 400°.
2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.
Nutritional Information
Amount per serving
Calories: 291
Fat: 11.3g
Saturated fat: 1.2g
Monounsaturated fat: 5.7g
Polyunsaturated fat: 2.8g
Protein: 31.7g
Carbohydrate: 14.5g
Fiber: 0.8g
Cholesterol: 79mg
Iron: 1.4mg
Sodium: 549mg
Calcium: 49mg

Laraine Perri, Cooking Light
DECEMBER 2011

http://www.myrecipes.com/recipe/chip-crusted-fish-fillets-50400000117838/

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