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

Boneless Pork Loin Fillet w/ Mashed Potatoes, Cut Green Beans, Corn on the Cob and….

May 14, 2017 at 4:58 PM | Posted in Bob Evan's, pork tenderloin, Swift Premium | Leave a comment
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Today’s Menu: Boneless Pork Loin Fillet w/ Mashed Potatoes, Cut Green Beans, Corn on the Cob, and Baked French Bread

 

 

First off, Happy Mother’s Day to all of you Moms out there! For Breakfast I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a Sunnyside Up Fried Egg. Just love these skillet Meals!

 

 

 

After Breakfast I got the leaf blower out and cleaned the deck and driveway. Dad finally got released from the rehab center. He was very glad to get back home! So I wanted to have a special Dinner for him and for Mom for Mother’s Day! For Dinner tonight I prepared a Boneless Pork Loin Fillet w/ Mashed Potatoes, Cut Green Beans, Corn on the Cob, and Baked French Bread.

 

 

 

 

 

I’m using the Swift Premium Dry Rubbed Whiskey Black Pepper Boneless Pork Loin Fillets. I love using these Swift Premium Pork Products. So easy to prepare and all come out lean and moist with fantastic flavor! I purchased this one from Meijer.

 

 

To prepare it; Preheat the oven to 350°F. Remove the Pork Loin from package and place in an uncovered roasting pan that is sprayed with Pam Cooking Spray. I then took some JB’s Fat Boy Haug Waush and rubbed some over top of the Roast, for added flavor. Cook approximately 35 minutes or until internal temperature on a meat thermometer reached 145°F in the thickest part of the Roast. Remove it from oven and let rest 3 minutes before slicing and serving. And as the other Swift Premium Products, one delicious Roast! The Roast was very moist and tender. The JB’s BBQ Sauce was just right for the added flavor.

 

 

 

 

 

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!

 

 

 

 

I heated up a can of Del Monte Reduced Sodium Cut Green Beans. I could have Beans every meal, love them! Then I also baked a loaf of La Brea Multi Grain Loaf Bread. I also boiled some Green Giant Mini Ears of Sweet Corn, Mom and Dad love this. If you’ve never tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Swift Premium Dry Rubbed Whiskey Black Pepper Boneless Pork Loin Fillet

Cooking Directions:
Oven:

Preheat oven to 350°F.
Remove meat from package and place in an uncovered roasting pan.
Cook approximately 30-35 minutes or until internal temperature on a meat thermometer reaches 145°F in the thickest part of the meat.
Remove from oven and let rest 3 minutes.
Slice and serve.
Grill:

Preheat grill to medium-high heat.
Remove meat from package and place on grill.
Cook approximately 30-35 minutes or until internal temperature on a meat thermometer reaches 145°F in the thickest part of the meat.
Remove from grill and let rest 3 minutes.
Slice and serve.
*Oven and Grill temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices, salt, sugar, dehydrated bell peppers, maltodextrin, dehydrated onion and garlic, dextrose, potassium chloride and natural flavors (including smoke flavor).

Nutrition Facts
Serving Size: 4 oz Amount Per Serving Calories 170, Calories from Fat 70 % Daily Value*, Total Fat 8g 12%, Saturated Fat 3g, 15%Trans Fat, 0gCholesterol, 55mg 18%Sodium, 290mg 12%, Total Carbohydrate 2g1%, Dietary Fiber 0g0%, Sugars 1gProtein 24g 48%

http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/loins/loin-filets/swift-premium-dry-rubbed-whiskey-black-pepper-boneless-pork-loin-filet.aspx

Jennie – O OVEN READY™ Boneless Turkey Breast w/ Mashed Potatoes and Green Beans

May 9, 2017 at 5:01 PM | Posted in Bob Evan's, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Jennie – O OVEN READY™ Boneless Turkey Breast w/ Mashed Potatoes and Green Beans

 

 

 

 

The rains have moved back in overnight. Like we need more rain right now, it was just starting to dry out. For Breakfast this morning I prepared a Egg Beater’s Egg White Cheese Omelet, 2 toasted slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. As I said the rain had returned overnight and continued on and off throughout the day, back into the 50’s also. Did some laundry and cleaning around the house. For Dinner tonight I prepared a Jennie – O OVEN READY™ Boneless Skinless Turkey Breast w/ Mashed Potatoes, Green Beans, and French Bread.

 

 

I was going through our big freezer, which I rarely do, and came across a Jennie – O Oven Ready Boneless Turkey Breast. And I found our Dinner for tonight. It’s an easily prepared way to have a moist and fantastic tasting Turkey! Comes in Jennie O turkey Breast Oven Ready Bag, that you bake at 375 degrees for about 2 hours until it reads 165 degrees with meat thermometer.

 

 

 

 

 

 

The Turkey comes out moist, juicy and delicious, with an excellent flavor! This came out as one of the Turkey Breasts we’ve had. It’s just the right size (2-3 lbs.), with enough leftover for some great Turkey Sandwiches the next day or so.

 

 

 

 

For another side 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 Cut Green Beans – Reduced Sodium. I also baked a loaf of Pillsbury French Bread. So it was a Thanksgiving Dinner come real early here tonight! After Dinner me and Mom made a big plate of this for Dad and took it over to him at the rehab unit. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

Jennie – O OVEN READY™ Boneless Skinless Turkey Breast

Whether it’s a holiday or an everyday meal, JENNIE-O® OVEN READY™ Boneless Turkey Breast is the perfect solution for you. OVEN READY™ goes straight from your freezer, to your oven, no thawing needed.

* GLUTEN FREE
* PRESEASONED
* WITH GRAVY PACKET
* COMES SEALED IN COOKING BAG
To learn more on cooking an OVEN READY™ Turkey, make sure to watch our simple How-To Video, and locate an OVEN READY™ Turkey in the freezer section of your grocery store.

COOKING INSTRUCTIONS

SLOW COOKER:

Place cooking bag with frozen turkey in the bottom of the slow cooker. Add one cup water to the crock pot. Cut three 1/2 inch slits in top of fool-proof cooking bag. Cook for approximately 3-1/2 hours with the slow cooker in high setting or 5 on low setting.
CONSUMER OVEN:

Preheat oven to 375°F. Remove frozen turkey from white outer package. Do not remove turkey from cooking bag. Place in a roasting pan with at least 2″ high sides.
NOTE:

Do not increase oven temperature. Cooking bag may melt at higher temperatures. Cut three 1/2 inch slits in top of cooking bag. Place pan in oven, allowing room for bag to expand without touching the oven racks or walls. Roast the turkey until a meat thermometer reaches 165°F.
NOTE:

Meat temperature increases rapidly during last hour of cooking. Let turkey rest 10 minutes, cut open top of oven bag. Be cautious of hot steam and juices. Heat gravy as directed on pouch.

 
APPROXIMATE OVEN ROASTING TIMES:
FROM FROZEN:
1 hour 40 minutes in 375 °F.
FROM THAWED:
1 hour in 375 °F.

NUTRITION INFORMATION
Serving Size112 g
Calories110
Calories From Fat10
Total Fat1.0 g
Saturated Fat.5 g
Trans Fat.0 g
Cholesterol55 mg
Sodium480 mg
Total Carbohydrates0 g
Dietary Fiber0 g
Sugars0 g
Protein22 g
Vitamin A0%
Vitamin C4%
Iron2%
Calcium0%
INGREDIENTS

Solution Ingredients: Water, Seasoning (Maltodextrin, Dehydrated Turkey Broth, Onion Powder, Salt, Yeast Extract, Carrot Powder, Dextrose, Natural Flavors, Garlic Powder, Annatto (Color)), Sodium Phosphate, Salt, Sugar. Rubbed with: Salt, Maltodextrin, Sugar, Dextrose, Onion Powder, Spices, Carrot Powder, Garlic Powder, Paprika (Color), Extractive of Turmeric (Color). Gravy Ingredients: Water, Gravy Seasoning (Dextrose, Modified Food Starch, Rice Flour, Maltodextrin, Hydrolyzed Corn Protein, Rendered Chicken Fat, Salt, Onion Powder, Yeast Extract, Dehydrated Turkey Broth, Dehydrated Cooked Turkey, Xanthan Gum, Natural Flavors (Contains Torula Yeast), Spice, Disodium Inosinate, Disodium Guanylate).

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.
https://www.jennieo.com/products/113-oven-ready-boneless-turkey-breast

 

Cumin Spiced Pork Chop w/ Mashed Potatoes, Golden Hominy, and French Bread

May 2, 2017 at 4:57 PM | Posted in Bob Evan's, Pork | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Mashed Potatoes, Golden Hominy, and French Bread

 

 

 

Chilly morning out there today, about 44 degrees with a cold wind blowing. So to start this Chilly morning off I had a bowl of Kroger Brand Bran Flakes also had that morning cup of Bigelow decaf Green Tea. After Breakfast went to the local Kroger for a couple of items and stopped at McDonald’s to pick Breakfast for Mom. Did some laundry for Mom and cleaned up a bit inside and outside. Hard to anything outside because it’s so windy. I was bringing in the neighbors trash cans for them and had to chase one of them blowing down the street. So for Dinner tonight I prepared a Cumin Spiced Pork Chop w/ Mashed Potatoes, Golden Hominy, and French Bread.

 

 

On my last visit to Meijer 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.

 

 

 

 

So 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. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops 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 makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork.

 


For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy, and its been a while since I’ve any. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

 

For another side 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 baked a loaf of Pillsbury French Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with 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.

Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans

April 9, 2017 at 5:00 PM | Posted in Bob Evan's, Perdue Chicken Products | Leave a comment
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Today’s Menu: Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans

 

 

 

Started my Sunday morning off by toasting a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s to pick up Breakfast for Mom. Then I headed to Meijer for groceries. In the low 40’s this morning but sunny all day and had a high around 75 degrees! Beautiful day out. After Lunch went over to see Dad. I was hoping Dad would get stronger but he seems as though he’s giving up. Can only hope and pray for the best for him. Back home I got the cart out for a while. Did some yard work and got a couple of tables out of storage and put them on the deck. So nice out today. For Dinner tonight I prepared Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans.

 

I used the PERDUE® Crispy Chicken Strips. To prepare it I preheated the oven to 425°F . Sprayed a small baking sheet with cooking spray. Placed frozen strips in single layer on baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn the Strips halfway through heating time. They come out golden brown and delicious! Really enjoy these and so easy to prepare and our favorite by far!

 

 

 

 

For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. Then for another side I heated up a can of Del Monte Cut Green Beans. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 
PERDUE® Crispy Chicken Strips

Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.

* Fully Cooked
* Frozen
* Breaded
* Easy to Use

PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.

INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.

https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/

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