Baked Garlic Herbed Tilapia w/ Mac and Cheese

September 18, 2017 at 5:05 PM | Posted in Bob Evan's, fish, Mac and Cheese | Leave a comment
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Today’s Menu: Baked Garlic Herbed Tilapia w/ Mac and Cheese

 

 

I Scrambled a couple of Eggs and toasted a Healthy Life Whole Grain English Muffin. Along with a cup of Bigelow Decaf Green Tea to start the day off. After Breakfast I went to Meijer and had to stop by Kroger for a couple of items. For the day outside its 84 degrees and humid with rain on and off. After Lunch went to spend the afternoon with Dad. He should be coming home within the next day or so. I’m not sure if it will work out or not but Mom wanted to see if he could make it here or not. Just hoping for the best! Back home for Dinner tonight I prepared a Baked Garlic Herbed Tilapia w/ Mac and Cheese.

 

 

While at Kroger earlier I picked up a 2 Fillet Package of Tilapia that had already been Seasoned with Garlic and Herbs. To prepare them I’m baking them. I preheated the oven 350 degrees. I took a small Baking Sheet and lined it with Foil and sprayed it with Pam Cooking Spray w/ Olive Oil. I sprayed both sides of the Tilapia with the Pam and layed them on the Baking Sheet. The Pam helps brown most meats when baking them. When the oven was ready I baked the Tilapia. I baked them for about 25 minutes, until they started to flaky.

 

 

I’m a Fish and Seafood lover and I love this Tilapia! Nicely Seasoned and Meaty. Tilapia can be prepared so many different ways and it cooks up so easily. And as I said it’s a very Meaty Fish.

 

 

 

 

 

For my Mac and Cheese I’m using Bob Evan’s Single Serving Cup Macaroni and Cheese. They come in a 2 pack microwavable bowl package. To prepare it; Cut a small slit in film to vent. Microwave on high power for 1 minute. Remove from microwave and stir. Continue cooking for an additional 30 to 40 seconds. Let cool for 2 minutes and serve! My type of side. An excellent Pasta with plenty of Cheese, the bowl is plenty for 1 person. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

Tilapia
Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes and less commonly found living in brackish water. Wikipedia

Nutrition Facts
Tilapia, cooked
Amount Per 1 fillet (87 g)
Calories 112
% Daily Value*
Total Fat 2.3 g 3%
Saturated fat 0.8 g 4%
Polyunsaturated fat 0.5 g
Monounsaturated fat 0.8 g
Cholesterol 50 mg 16%
Sodium 49 mg 2%
Potassium 331 mg 9%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 23 g 46%

 

 

 

BOB EVANS MACARONI AND CHEESE SINGLE SERVE
Our creamy and delicious Macaroni & Cheese, made with real cheddar, is great for a snack or a meal.

Nutritional Info
230 Calories | 9 g Fat | 820 mg Sodium | 27 g Carbs | 8 g Protein
https://www.bobevansgrocery.com/grocery-and-foods/pasta-and-rice/special-recipe-macaroni-and-cheese-single-serve

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Beef Cubed Steak w/ Peppered White Gravy, Mashed Potatoes, and Green Beans

September 9, 2017 at 4:57 PM | Posted in BEEF, Bob Evan's, Cubed Steak | 2 Comments
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Today’s Menu: Beef Cubed Steak w/ Peppered White Gravy, Mashed Potatoes, and Green Beans

 

 

For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. One delicious Breakfast!

 

 

 

 

Outside partly cloudy and 72 degrees. After Breakfast I went to the hospital to see a friend of mine, she had a hip replacement. She had broken her hip last year snow skiing and has nothing but trouble with it so she had it replaced. She’s doing great! Back home I cleaned the house today, dusted and vacuumed. Then did a few things outside around the house. For Dinner tonight I prepared Beef Cubed Steaks w/ Peppered White Gravy, Mashed Potatoes, and Green Beans.

 

 

 

While at Meijer the other day I picked up a couple of packages of the Meijer Beef Cubed Steak. When I go to Meijer I always pick up a package or two. They are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package and cooked the other Cubed Steak for Mom. This is one of the few times I use Beef. Normally I use Buffalo but as far as I know no one makes Cubed Bison Steak, at least not yet!

 

 

To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. I also made a packet of the Pioneer Peppered White Gravy Mix. Topped the Cubed Steak and Mashed Potatoes with it.

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

Then I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

Cube Steak
Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans

August 28, 2017 at 5:01 PM | Posted in Bob Evan's, Pilgrim's Chicken | Leave a comment
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Today’s Menu: Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans

 

 

Started my morning off by Scrambling an Egg, fried up a couple of Jennie – O Turkey Breakfast Sausage Patties, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. After Breakfast I started a load of laundry for Mom. Then gave the house a quick cleaning. I had to wait for the Cincinnati Bell Repairman to show up today. They are replacing our cable boxes with updated boxes. Mostly cloudy outside with rain moving in, 80 degrees and humid today. For Dinner tonight its Baked Chicken Breast Strips w/ Mashed Potatoes, Cut Green Beans, Baked French Bread.

 

I love the Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! I had not had these in a about a month or so. I switched over to Perdue Chicken Strips for awhile so I wanted to change it back to Pilgrim’s. Preheat the oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.

 

To go with the Chicken I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

Then I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I also baked a loaf of Pillsbury French Bread, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10

Cumin Spiced Pork Chop w/ Mashed Potatoes and Seasoned Pinto Beans

August 19, 2017 at 4:55 PM | Posted in Bob Evan's, Margaret Holmes Products, Pork, pork chops | 2 Comments
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Today’s Menu: Cumin Spiced Pork Chop w/ Mashed Potatoes and Seasoned Pinto Beans

 

 

 

To start my morning off I prepared a Poached Egg, toasted a Healthy Life Whole Grain English Muffin, and had my morning cup of Bigelow Decaf Green Tea. Partly sunny and 85 degrees out there today. Passing showers and humid also. It was house cleaning today, dusted and vacuumed. After Lunch did a couple of loads of laundry for Mom. Dinner tonight I had a Cumin Spiced Pork Chop w/ Mashed Potatoes and Seasoned Pinto Beans.

 

 

 

I picked up a large Center Cut Pork Chops from the Meijer Meat Department. I really love the Meijer selection and quality of all their meats, and all their products and produce. I like using these large Chops, plenty leftover for Breakfast or Lunch the next day!

 

 

 

 

 

To prepare my Chops I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the Chop. Let stand 20 minutes. I’ll be using a Cast Iron Skillet for the Chop. I love using Cast Iron Skillets, not only do the heat up evenly and retain that heat but you can also go from using it on the stove and right into the oven. So I start by heating the Extra Virgin Olive oil in the Cast Iron Skillet over medium-high heat. Add the Chop to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which gives a fantastic flavor and perfect browning to the Chop. The inside being so tender and moist! Love this seasoning on Pork.

 

 

I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 

For another side an item I haven’t had in a while, Margaret Holmes Seasoned Pinto Beans. I purchased a couple of cans of this at a nearby Walmart, they carry a good selection of a lot of the Margaret Holmes Products. To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. And I have delicious side dish! I love Beans of all kinds and these Seasoned Pinto Beans are delicious, love the Seasoning. For Dessert later a Jello Sugar free Dark Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

 

 

 

Margaret Holmes Seasoned Pinto Beans

Pinto beans are a great source of fiber and amino acids. Our delicious Seasoned Pinto Beans are slow-simmered with our unique blend of down-home Southern spices to create a true delicacy. Just heat and serve!

Directions:
Instructions: STOVETOP HEATING INSTRUCTIONS: EMPTY CONTENTS INTO MEDIUM SAUCEPAN. COVER AND BRING TO BOIL. STIR AND REDUCE HEAT. SIMMER UNTIL READY TO HEAT.

Ingredients:
Ingredients: PINTO BEANS, WATER, MONOSODIUM GLUTAMATE, SALT, DEHYDRATED ONION, SUGAR, SPICES, NATURAL FLAVORS, NATURAL SMOKE FLAVOR, CALCIUM DISODIUM EDTA (TO PRESERVE COLOR) AND CHICKEN FAT. MAY CONTAIN ALLERGENS: WHEAT (WHEAT GLUTEN), SOYBEANS (HYDROLYZED SOY PROTEIN) & PEANUTS.

Nutrition Facts
Serving Size141 g (0.5 cup)
Amount Per ServingCalories 120 Calories
Total Carbohydrate 26g 9%
Dietary Fiber 6g 24%
http://margaretholmes.com/products/seasoned-pinto-beans/

Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans,…….

July 24, 2017 at 5:11 PM | Posted in Bob Evan's, chicken | Leave a comment
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Today’s Menu: Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans, Chicken Gravy,and Baked Buttermilk Biscuits

 

 

For Breakfast this morning I had a Breakfast Sandwich using a Pillsbury Buttermilk Biscuit and Smithfield Anytime Sliced Ham. Just baked the Biscuits and fried up a few slices of the Ham and made my Sandwich! Love Breakfast Sandwiches. Not quite as hot today, 84 degrees, but still humid out. Right after Breakfast I got the leaf blower out and cleaned off the deck and driveway areas. Afterward I got the Crock Pot ready to make tonight’s meal, more on that below. After Lunch I went up to see Dad at the hospital. He’s feeling and getting better but it looks as though he may have to go to a rehab center, still hoping he can come straight home. For Dinner tonight I prepared Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans, Chicken Gravy,and Baked Buttermilk Biscuits.

 

Got the Crock Pot out to make tonight’s meal of Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans, and Baked Buttermilk Biscuits. To start the Chicken I’ll need the following; Small Crock Pot, Crock Pot Liners, Boneless and Skinless Chicken Breasts, Morton’s Lite Salt, Ground Black Pepper, Garlic Salt, Litehouse Poultry Seasoning, Water, and Lemon Juice.

 

 

 

To start I got the Crock Pot out and put in a Reynold’s Plastic Crock Pot Liner. I then sprayed it with Pam Cooking Spray and added 3 dashes of water to it. I added just enough Water to keep the Chicken moist. Put the lid on it and turned it to Low Heat. So as the Crock Pot was warming up I seasoned the Chicken Breasts. I bought the Chicken Breasts from Meijer yesterday. I like Meijer Chicken, always nice full Breasts. I washed them off in Cold Water and patted them dry with a paper towel. I then seasoned the Chicken with the Morton’s Lite Salt, Ground Black Pepper, Garlic Salt, and Litehouse Poultry Seasoning. Patted the Seasoning in and set the Breasts aside. Let the Breasts sit for 5 minutes and added them to the preheated Crock Pot. I arranged the chicken breasts in the bottom of the Crock Pot, making sure not to overlap them. I then took a little Lemon Juice and added to the top of Chicken Breasts. Put the lid on it and let it cook!

 

I cooked the Chicken Breasts on Low Heat for 7 hours and when it was time to take it out it practically fell apart! The Seasoning was perfect on the Chicken and the Chicken was super moist. I set the Chicken aside and finished cooking the rest of the Dinner. I first preheated the oven on 425 degrees, for the Buttermilk Biscuits.

 

 

 

 

As the Chicken was finishing up in the Crock Pot I started making the rest of the Dinner. I started making the Mashed Potatoes. I used Bob Evan’s Mashed Potatoes. Just microwaved for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

Next I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through.

 

 

 

 

 

 

I also made some Chicken Gravy. I had a jar of the Heinz Chicken Gravy that I used. Just emptied the jar into a small sauce pan and heated it on low, stirring often until heated through.

 

 

 

 

 

 

Finally I baked some Bisquick Buttermilk Biscuits. First time making these, I mainly made them for Mom because she loves baked Bread and Biscuits. I had already preheated the oven on 425 degrees. I used a package of Bisquick Buttermilk Complete Biscuit Mix. In a mixing bowl I added a 1/3 of a cup of the Mix and added a 1/2 cup of Water and stirred until it was soft dough. I then got a small baking sheet lined it with foil and sprayed a light coat of Pam Cooking Spray on it. Next I dropped the Dough by the spoonful onto the cookie sheet. I baked them for about 10 minutes, until golden brown! This made really good Biscuits. Cut the Biscuits in half and added a bit of Butter to them.

 

To serve the Chicken I took a tablespoon of the Chicken Gravy and put it in a plate. Put the Chicken Breast in the Gravy and served. Added some of the Gravy to the Mashed Potatoes also. Excellent Dinner! We also made Dad a plate of everything and took it to him at the hospital. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Bisquick Complete Buttermilk Biscuits Mix
Create tasty baked treats with Bisquick Complete Buttermilk Biscuits Mix. It is easy to prepare by just adding water. The 7.5-oz Betty Crocker biscuit mix contains enough for 6 biscuits.
Bisquick Complete Buttermilk Biscuits Mix:
* Just add water.
* Ready in 15 minutes.
* Kosher.
* Makes 6 biscuits.
* Package contains 7.5 oz of biscuit baking mix.

Ingredients:
Ingredients: Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Buttermilk, Dextrose.

Directions:
Instructions: Prep time: 2 minutes Bake time: 11 minutes You Will Need: Cup Water 1. Heat oven to 450F (or 425F for dark or nonstick cookie sheet). Lightly grease cookie sheet (or use cooking spray).2. Stir Biscuit Mix and water until soft dough forms. Drop dough by spoonfuls onto cookie sheet.3. Bake 8 to 11 minutes or until golden brown. Immediately remove from cookie sheet.Makes six 3-inch or eight 2-inch biscuits.

Cumin Spiced Pork Chop w/ Mashed Potatoes and Sliced Carrots

July 19, 2017 at 4:54 PM | Posted in Bob Evan's, Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Mashed Potatoes and Sliced Carrots

 

It’s Bacon and Eggs to start off this hot and very humid morning! I fried up a couple of slices of Jennie – O Turkey Bacon, 2 Eggs Scrambled, toasted 1 slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Love a good Breakfast! Dad is back in the hospital, he has pneumonia in his right lung, here we go again!  Well we are in for a stretch of hot and humid days here. High in the 90’s with a very high humidity. They say the heat index for the next 5 days will be over 100 degrees. I don’t mind the heat but can’t stand that high humidity. So anything that needs to be done outside will get done early! So this morning after Breakfast I got leaf blower out and cleaned up on the deck and driveway areas. After Lunch I took Mom’s car over to the car Shop and the oil changed and then stopped and washed and the inside cleaned. The time I got back home it was 92 degrees already. I had everything done so I caught up on some shows I had recorded. For Dinner tonight I prepared a Cumin Spiced Pork Chop w/ Mashed Potatoes and Sliced Carrots.

 

I had picked up a large Center Cut Pork Chop from the Meijer Meat Department Counter and had it in the freezer. Sat it in the fridge and let it thaw overnight. I really love the Meijer selection and quality of all their meats, and all their products and produce.

 

 

 

 

To prepare my Chop I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. I’ll be using a Cast Iron Skillet for the Chop. I love using Cast Iron Skillets, not only do the heat up evenly and retain that heat but you can also go from using it on the stove and right into the oven. So I start by heating the Extra Virgin Olive oil in the Cast Iron Skillet over medium-high heat. Add the Chop to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 145° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which gives a fantastic flavor and perfect browning to the Chop. The inside being so tender and moist! Love this seasoning on Pork. The Chop was huge, plenty leftovers for Breakfast and Lunch!

 

 

 

 

I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

Then I also heated up a can of Del Monte Sliced carrots. These are so much easier to prepare than boiling fresh Carrots, and they taste just as fresh and good. I also baked a slice of the New York Bakery Light Texas Toast Bread. For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

 

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans

July 6, 2017 at 4:59 PM | Posted in Bob Evan's, Pilgrim's Chicken | Leave a comment
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Today’s Menu: Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans

 

 

 

Started the morning off by Scrambling 2 Eggs, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. After Breakfast I started a load of laundry for Mom. Then went to Kroger for Mom and then to McDonald’s to pick up Breakfast for Mom and Dad. Back home took my  Hoveround outside and gave it a good cleaning. Outside passing showers and not quite as hot but even more humid! Stayed inside after it started getting bad, sinus and allergies going nuts in this weather. For Dinner tonight its Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans.

 

 

One of those days where I didn’t feel like putting a whole lot of effort into preparing my dinner. So there’s nothing easier than baking some Pilgrim Chicken Strips. Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! I had not had these in a while. I switched over to Perdue Chicken Strips so I wanted to change it over to Pilgrim’s. Preheat the oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.

 

To go with the Chicken I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

Then I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I also baked a loaf of Pillsbury French Bread, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10

Cast Iron Skillet Marinated Chicken Breasts w/ Mashed Potatoes, Green Beans, and Baked…

June 16, 2017 at 5:15 PM | Posted in Bob Evan's, chicken | Leave a comment
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Today’s Menu: Cast Iron Skillet Marinated Chicken Breasts w/ Mashed Potatoes, Green Beans, and Baked French Bread

 

 

For Breakfast this morning I had a bowl of Kroger Brand Bran Flakes. Also had my morning cup of Bigelow Decaf Green Tea. Had a another heavy rain overnight but it cleared up by mid morning. Had a high of 91 degrees and partly sunny. After Breakfast I got the cart out and I had to put new rear caster tires on my Hoveround. It took a while but I got it done. Then while I had the Hoveround outside I cleaned it up, which it needed. Done for the day. Later I went down and picked up the mail and stopped by the lake for a bit. For Dinner tonight Cast Iron Skillet Marinated Chicken Breasts w/ Mashed Potatoes, Peppered White Gravy, Green Beans, and Baked French Bread. I’m looking forward to this Dinner!

 

 

To prepare this – I had a package of Simple Truth Chicken Breasts, 3 Breasts, in the freezer so I laid it in the fridge to thaw on Wednesday night. I Marinated the Chicken Breasts in Buttermilk overnight Thursday. To make the Chicken I’ll be frying it in a Cast Iron Skillet, using 3 Chicken Breasts, and Extra Light Olive Oil. For seasoning the Chicken I’m using; Flour, Sea Salt, Black Pepper, Dried Thyme, and Smoked Paprika

 

 

 

To prepare it; In a large bowl (or freezer bags) add the chicken with only 1/2 quart of the buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off. Combine the Flour and Sea Salt, Black Pepper, Dried Thyme, and Smoked Paprika in a large resealable plastic bag. Drain chicken pieces and shake of the remaining Buttermilk; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.

 

 

Heat a 1/4 in. of oil in Cast Iron Skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and serve! The Chicken Breasts came out incredible, moist and excellent seasoning. The Buttermilk marinade works so good with Chicken.

 

 

 

I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

Then I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I also baked a loaf of Kroger Bakery French Bread, One delicious meal tonight, Mom and Dad loved it!

 

 

 

 

 

During the day today I baked 5 Mini Chocolate Cakes. I made them using Pillsbury Sugarless Devils Food Cake Mix and Iced it with Pillsbury Sugar Free Chocolate Fudge Icing. So for Dessert then it’s a slice of the Chocolate Cake, first bite of a Cake I’ve had in a long time.

Cumin Spiced Pork Chop w/ Mashed Potatoes and Seasoned Pinto Beans

June 4, 2017 at 5:02 PM | Posted in Bob Evan's, Margaret Holmes Products, Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Mashed Potatoes and Seasoned Pinto Beans

 

 

 

To start my morning off I prepared a Poached Egg, 1 al fresco Chicken Breakfast Sausage Pattie, toasted a Healthy Life Whole Grain English Muffin, and had my morning cup of Bigelow Decaf Green Tea. I took the split Muffin and put the Sausage pattie on the bottom half and then the Poached Egg. Put the top half of the Muffin on top and I had my Breakfast Sandwich! Sunny and 87 degrees out there today. After Breakfast I headed up to McDonald’s and picked up Breakfast for Mom and Dad. Mom went on to Church and I cleaned the house and did a load of laundry for her. After Lunch I got the hedge clippers out and trimmed the vine alongside the driveway. Then got the weed killer out and my cart and sprayed around the back of the house and sprayed around the neighbor’s house for them. Back inside i caught up on a few shows I had recorded. Dinner tonight I had a Cumin Spiced Pork Chop w/ Mashed Potatoes and Seasoned Pinto Beans.

 

 

I picked up a large Center Cut Pork Chops from the Meijer Meat Department. I really love the Meijer selection and quality of all their meats, and all their products and produce.

 

 

 

 

To prepare my Chops I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. I’ll be using a Cast Iron Skillet for the Chop. I love using Cast Iron Skillets, not only do the heat up evenly and retain that heat but you can also go from using it on the stove and right into the oven. So I start by heating the Extra Virgin Olive oil in the Cast Iron Skillet over medium-high heat. Add the Chop to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which gives a fantastic flavor and perfect browning to the Chop. The inside being so tender and moist! Love this seasoning on Pork.

 

 

 

I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

For another side an item I haven’t had in a while, Margaret Holmes Seasoned Pinto Beans. I purchased a couple of cans of this at a nearby Walmart, they carry a good selection of a lot of the Margaret Holmes Products. To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. And I have delicious side dish! I love Beans of all kinds and these Seasoned Pinto Beans are delicious, love the Seasoning. I also reheated some of the French Bread leftover from last night’s Dinner. For Dessert later a Jello Sugar free Dark Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

 

 

 
Margaret Holmes Seasoned Pinto Beans

Pinto beans are a great source of fiber and amino acids. Our delicious Seasoned Pinto Beans are slow-simmered with our unique blend of down-home Southern spices to create a true delicacy. Just heat and serve!

Directions:
Instructions: STOVETOP HEATING INSTRUCTIONS: EMPTY CONTENTS INTO MEDIUM SAUCEPAN. COVER AND BRING TO BOIL. STIR AND REDUCE HEAT. SIMMER UNTIL READY TO HEAT.

Ingredients:
Ingredients: PINTO BEANS, WATER, MONOSODIUM GLUTAMATE, SALT, DEHYDRATED ONION, SUGAR, SPICES, NATURAL FLAVORS, NATURAL SMOKE FLAVOR, CALCIUM DISODIUM EDTA (TO PRESERVE COLOR) AND CHICKEN FAT. MAY CONTAIN ALLERGENS: WHEAT (WHEAT GLUTEN), SOYBEANS (HYDROLYZED SOY PROTEIN) & PEANUTS.

Nutrition Facts
Serving Size141 g (0.5 cup)
Amount Per ServingCalories 120 Calories
Total Carbohydrate 26g 9%
Dietary Fiber 6g 24%
http://margaretholmes.com/products/seasoned-pinto-beans/

Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans

May 27, 2017 at 5:05 PM | Posted in Bob Evan's, Bush's, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans

 

 


For Breakfast on this Saturday Morning I toasted a Healthy Life English Muffin and topped it with a Poached Egg. Also had my morning cup of Bigelow Decaf Green Tea. Partly sunny and 78 degrees outside, had some more rain late in the day. I had bought a couple of Tomato Plants at Meijer, and they were in sad shape. But I bought them anyway, so I repotted them today. All caught up on cleaning so I had the cart out most of the day. For Dinner tonight Mom’s Favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans.

 


Mom’s favorite meal is my Crock Pot Pork Back Ribs and she’s been wanting some Ribs. So “What Mom wants Mom gets”. So Ribs it is for dinner tonight. She I picked up a package at Kroger yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with JB’s Fat Boy All Purpose Rub and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.

 

Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating! After 7 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For one side I heated up some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better and easier to make!

 

 

 

 

 

Then for another side I prepared a can of Bush’s Grillin’ Beans – Bourbon and Brown Sugar. Love these Beans, fantastic smokey flavor. Just simmer in a saucepan and serve. I had these sometime back and fell in love with the flavor and taste prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 


BUSH’S® BOURBON AND BROWN SUGAR GRILLIN’ BEANS®
When you’re grilling your favorite meats, you want a side that can hold its own—like the bold taste of BUSH’S® Bourbon and Brown Sugar Grillin’ Beans®. We slow-cook plump navy beans in a robust sauce generously seasoned with brown sugar, molasses, a bold blend of spices and a touch of natural bourbon flavor for a side dish that’s decidedly different.
NUTRITION
Serving Size: 1/2 cup (130g)
Calories 170
%DV*
Calories from Fat 5 -%
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 480mg 20%
Potassium 390mg 11%
Carbohydrates 35g 12%
Dietary Fiber 6g 24%
Protein 7g -%
Sugars 15g -%
Vitamin A – 0%
Vitamin C – 2%
Calcium – 6%
Iron – 10%
http://www.bushbeans.com/en_US/product/bourbon-and-brown-sugar

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