Source: Shrimp Paella
Tags: Baking, Cajun Rainbow Trout, Cooking, Del Monte Cut Green Beans, Dinner, Fish, Food, Rainbow trout, Simply Potatoes Hash Browns, Zatarain's Creole Seasoning
Dinner Tonight: Cajun Rainbow Trout w/ Hash Browns and Green Beans
Just had a cup of Bigelow Decaf Green Tea for Breakfast. I had to take my car to the shop early this morning. You might know the weather heats up and my air conditioner doesn’t work. The air conditioner actually works fine but for some reason I get no air out of the dash vents. Just another bill! So I was without a car today so I just puttered around the house. I would have like to get the cart out but the sun was just too hot today to be out a lot, especially with my history of Melanoma. So I got some things done around the house all day. For dinner tonight I’m having a Cajun Rainbow Trout w/ Hash Browns and Green Beans.
While at Meijer last week they had some beautiful Rainbow Trout Fillets, and I just couldn’t pass it up! I purchased a couple of fillets and had them in the freezer. So I grabbed one of the fillets from the freezer and let it thaw overnight in the fridge. I had prepared Cajun Trout the last time I prepared Trout and it was delicious, so why not again tonight! To prepare it all I’ll need is; 1 Rainbow Trout Fillet, 1 teaspoons Extra Virgin Olive Oil, 1 Teaspoon Zatarain’s Creole Seasoning, and 1 Teaspoon chopped Parsley Flakes. To prepare it I preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on broiler rack and broil 4-6 inches from heat for 5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Cajun Seasoning!
Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Fish Dish. I also reheated some Del Monte Cut Green Beans I had leftover from last night. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carbohydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G
Tags: Chicken, Chicken Hekka with Noodles, Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, Food, Ginger, recipes, Rice Noodles
This week’s Diabetic Dish of the Week is Chicken Hekka with Noodles. Break out the Wok for this dish! It’s an Asian Stir Fry with Chicken, Ginger, Carrots, Bamboo Shoots, and Rice Noodles. You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website. http://www.cooksrecipes.com/index.html
Chicken Hekka with Noodles
A gingery Asian stir fry with heaps of carrot, onion, bamboo shoots and mushrooms served over delicate rice noodles.
1 1/2 pounds skinless, boneless chicken breast halves
1/2 cup Splenda® Granulated No Calorie Sweetener
3/4 cup soy sauce
3/4 cup mirin (Japanese sweet wine)
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
3 carrots, julienned
2 onions, thinly sliced
1 (14 ounce) can sliced bamboo shoots, drained
1/2 pound fresh mushrooms, sliced
1 cup trimmed and coarsely chopped watercress
1 (8 ounce) package rice noodles, soaked and cut into 2 inch pieces
1 – Cut chicken meat into bite size pieces. In a medium bowl combine the Splenda® Granulated Sweetener, soy sauce, and mirin wine. Mix well, and set aside.
2 – In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
3 – One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 330; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 1480mg; Total Carbs: 40g; Dietary Fiber: 3g; Sugars: 12g; Protein: 22g.
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Tags: bacon, Beans, Cheddar, Chickpea Salad, Cooking, EatingWell, Food, Healthy Bean Salad Recipes, recipes, Salad
From the EatingWell website its Healthy Bean Salad Recipes. Its all about the Beans with recipes including; Moroccan Kidney Bean and Chickpea Salad, Composed Bean Salad with Basil Vinaigrette, and many more! Find them all at the EatingWell website, enjoy! http://www.eatingwell.com/
These recipes bring fresh flavors to this staple of the potluck circuit.
These healthy bean salad recipes bring fresh summery life to the summer-party staple—the bean salad. Perfectly suited for potlucks and summer barbecues, these easy recipes go way beyond the classic three-bean salad. Take one of these tasty variations with black beans, chickpeas, green beans, edamame and more to your next party, and you’ll be bringing home an empty dish.
White Bean Salad with Cheddar, Bacon & Walnuts
Roasted garlic adds rich flavor to the dressing, and red bell pepper adds color in this healthy bean salad recipe. Serve at your next potluck or as a savory side to grilled chicken, steak or salmon…..
Moroccan Kidney Bean & Chickpea Salad
The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it’s also a stellar meatless main when served with whole-wheat couscous……
Composed Bean Salad with Basil Vinaigrette
Channel your inner food stylist while arranging the beans and vegetables for this show-stopping composed bean salad recipe. Serve at a potluck or for a beautiful salad at brunch alongside grilled chicken, scallops or fish……
* Click the link below to get all the Healthy Bean Salad Recipes
Tags: Baking, Cooking, Cooking Tips, Corn, Food, Kitchen Hints, recipes
*Antioxidant activity, which helps protect the body from cancer and heart disease, is actually increased when corn is cooked. Truth: Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. A midsize ear also offers a helpful 3-gram dose of dietary fiber.
*Whole-grain corn is as healthy as any cereal grain, rich in fiber and many vitamins, minerals, and antioxidants.
Source: May 31 is National Macaroon Day
Tags: Baked Potato, Bison, Cooking, Del Monte Cut Green Beans, Food, recipes, Wild Idea Buffalo 10 oz. New York Strip Steak
Today’s Menu: Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans
For Breakfast I fried up 2 slices of Smithfield Sliced Ham. So I fried the slices up and toasted a Healthy Life Whole Grain English Muffin. Together it makes one good Breakfast Sandwich! Not much going on today, very quiet day. After lunch I headed over to spend the afternoon with Dad at the rehab center. He’s wanting to come home but he’s just not ready. He has to get stronger before he can get back home. Beautiful day out, sunny and in the 80’s. For dinner tonight I prepared a Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans.
I had one Wild Idea Buffalo 10 oz. New York Strip Steak left in the freezer so I grabbed it out of the freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are, so lean and delicious. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 6 minutes. Then turned it once and cooked for 5 more minutes. The Steak is a thick cut so I had to cook it longer than normal. Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning, Steak and Eggs!
For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.
Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAK
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.