Tags: Baking, Butternut squash, chicken breasts, Cooking, Dinner, Food, Green Giant Mini Ears of Corn, recipes, Spices
Today’s Menu; Fried Chicken Breasts w/ Roasted Butternut Squash and Corn on the Cob
For Breakfast this morning I prepared a Scrambled Egg, toasted 2 slices of Healthy Life Whole Grain Bread, and made my morning cup of Bigelow Decaf Green Tea. Cloudy out today but a high of 70 degrees! Across the street from us my neighbor’s trees already have buds coming out on them. And every ones Spring Flowers are all coming up, awful early in the year for this. I stayed home today, I’ll go see Dad tomorrow. So today I cleaned the house and then went outside and cleaned the wooden deck and driveway. For Dinner tonight its Chicken! I prepared Fried Chicken Breasts w/ Roasted Butternut Squash and Corn on the Cob.
I had a package of 2 Boneless/Skinless Chicken Breasts in the freezer that I sat in the fridge overnight to thaw. To prepare them I’ll need; Flour, Litehouse Poultry Seasoning, Morton’s Lite Salt, and Ground Black Pepper.
I’m using a medium size skillet to fry the Chicken. I first sprayed it with Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil to it, preheated on medium heat. As the skillet was heating I grabbed a pie pan and added a couple of tablespoons of flour to it. I then took the Chicken Breasts and rolled them in the flour, making sure both sides were fully floured. Next I seasoned them with the Poultry Seasoning and the Salt and Pepper. With the skillet heated, I added the Chicken to the skillet. I fried the Chicken until it was golden brown on one side and flipped it over and fried the other side the same way. Checked it with a meat thermometer and it was 165 degrees, perfect. The Chicken came out moist and tender with a nice crust. I served it with a side of Hidden Valley Ranch Buffalo Dressing.
To go with the Chicken I prepared some Roasted Butternut Squash. This has quickly become a family favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1/2 tablespoon Extra Light Olive Oil, McCormick Grinder Sea Salt and McCormick Grinder Peppercorn Medley.
To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!
I also boiled some Green Giant Mini Ears of Sweet Corn. 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.
Tags: Bear Creek Country Kitchens Creamy Chicken Pasta Mix, carrots, Cheese, Chicken, Cooking, Dinner, Food, Pasta, Pillsbury French Bread, recipes
Today’s Menu: Creamy Chicken Pasta w/ Baked French Bread
For Breakfast this morning I Poached an Egg and served it on a toasted Healthy Life Whole Grain English Muffin. And as always my morning cup of Bigelow Decaf Green Tea. I prepared Mom a Scrambled Egg and toasted her some Raisin Bread. After Breakfast it house cleaning day, vacuumed and dusted. Then cleaned the fridge also. After Lunch I went and spent the day with Dad. He seems to be getting somewhat better. His appetite is back and a lot less stomach pain. They have him on light therapy until later in the week. Not a bad Winters Day out, partly sunny and 34 degrees. For Dinner tonight I’m trying a new item, Bear Creek Country Kitchens Creamy Chicken Pasta Mix. Tonight its Creamy Chicken Pasta w/ Baked French Bread.
I had seen the Bear Creek ads in all the Cooking Magazines so when I came across several of their products I grabbed a couple to try. One of the items is the Bear Creek Country Kitchens Creamy Chicken Pasta Mix. It uses Orecchiette Pasta, which comes in a rich and creamy Chicken flavored Sauce with Carrots. All I added was Water and some Pulled Chicken.
To prepare the dish I’ll need; 1 package of Bear Creek Country Kitchens Creamy Chicken Pasta Mix, water, and Pulled Chicken. While at Kroger I had purchased a Simple Truth Whole Roasted Chicken. Pulled all the Meat and I had my Chicken.
To make the Dish; I took a 2 Quart Saucepan, gave it a light spray of Pam Cooking Spray and added 3 1/2 cups water to it. Heated the water to a rolling boil. Whisked in the Pasta and Sauce Mix. Brought the mixture back to a rolling boil. Reduced the heat to a medium boil. Cooked 14 minutes, stirring it occasionally. Removed it from the heat and let it set for 8 minutes. as it cooled it thickened up. As it was cooking it had a mouth watering aroma. And the taste is just as good! Good Chicken and Cheese taste and along with the Pasta, Carrots, and added Chicken makes a delicious Dinner! Love hearty, comfort food, meals.
I also reheated the Pillsbury French Bread which went perfect with the Chicken/Pasta Mixture. For Dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some Smucker’s Sugar Free Hot Fudge Topping.
High in the heber valley of the wasatch mountains, bear creek country kitchen began with one goal in mind: deliver great hearty homestyle dishes that the whole family will enjoy. Using the same qualities that you find in our soups, bear creek now presents delicious pasta dishes with hearty pastas, quality cheeses and tasty vegetables, all in rich and flavorful sauces. Just add water and in minutes you can serve a delicious pasta dish that will satisfy every appetite in your family. Hearty orecchiette pasta in a rich, creamy chicken flavored sauce with carrots.
Serving Size1 CUP PREPARED
Servings Per Container4.0
Amount Per Serving
Calories From Fat80 Calories
% Daily Value
Total Fat9.0 g14.0
Saturated Fat5 G25
Trans Fat0 G
Total Carbohydrate55.0 g18.0
Dietary Fiber5 G20
Tags: Baking, carrots, chicken breasts, Cooking, Dinner, Food, Herbs, Lemon juice, Pan-Roasted Chicken with Vegetables and Herbs, Potatoes, recipes, Spices
Today’s Menu: Pan-Roasted Chicken with Vegetables and Herbs
For Breakfast this morning i prepared a Poached Egg that I served on a toasted Healthy Life Whole Grain English Muffin. Topped it off with my morning cup of Bigelow Decaf Green Tea. It was a long night and morning around the house today. Mom got sick late last night, with an upset stomach. From around 11:00 last night until around 9:00 this morning, she couldn’t keep anything down. As the morning went on she was able to rest a bit. So between her and Dad it was very busy day. As sick as Mom was my Dad is in worse shape and getting worse every day. Dad is 95 with breathing difficulties and dementia. We have to do most everything for him and he’s starting to be more difficult to deal with thanks to the dementia. I t would be easier to handle all this if I wasn’t in a wheelchair, but that’s not going to change! So you do what you have to do to take care of your parents. Hopefully Mom will be back on her feet in a day or so, she’s feeling somewhat better. For Dinner I wanted to prepare a good and delicious hot meal tonight. So tonight I prepared Pan-Roasted Chicken with Vegetables and Herbs.
I wanted a good hearty comfort food for dinner after a long day so I went with a dish I haven’t made in a while, the Pan Sauteed Chicken With Vegetables And Herbs. I Just love these one pan wonder meals! Boneless and Skinless Chicken Breasts, Herbs, Potatoes, and Carrots you know it has to be good! To prepare it I’ll need; Sea Salt, Black Pepper, Hungarian Paprika, All Purpose Flour, Chicken Breasts, Extra Light Olive Oil, Baby Gold Potatoes (cut in halves), Whole Baby Carrots, Swanson Chicken Stock, Lemon Juice, Fresh Oregano, and Fresh Thyme. If you’ve been looking for one delicious Chicken Dish for the family, this is it!
To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with a Flour and Paprika mix. Heat the Extra Virgin Olive Oil in a oven-safe skillet over medium-high heat then add the Chicken and cook until it’s well browned on all sides. Remove the Chicken from the skillet.
Add the Potatoes to the skillet and cook for 5 minutes. Add the Carrots, Chicken Stock, Lemon Juice and Oregano and heat to boil and return the Chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the Chicken is cooked through and the Vegetables are tender. Sprinkle with the Thyme or any other fresh Herb.
The Chicken comes out super moist and with a fantastic flavor! The Seasoning, Herbs, and the Lemon Juice gives the Chicken that perfect flavor. The same with the Carrots and Potatoes which burst with flavor. I also baked a Loaf of Pillsbury French Bread. The original full recipe is at the end of the post. I changed a few things from the original recipe to suit our tastes and preferences. For dessert later a 100 Calorie Cup of Breyer’s Chocolate Ice Cream.
Pan-Roasted Chicken with Vegetables and Herbs
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
3 pounds bone-in chicken breast half(about 4 breast halves)
2 tablespoons olive oil
2 small red onion, cut in quarters
1 pound new white potato, cut in quarters
8 ounces fresh baby carrots(about 16), green tops trimmed to 1-inch-long
1 1/2 cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
How to Make It
Step 1 – Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
Step 2 – Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
Step 3 – Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
Step 4 – Roast for 25 minutes. Uncover the skillet.
Step 5 – Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Tags: Baking, Chicken, Chicken Enchiladas, Cilantro, Cooking, Daisy Light Sour Cream, Dinner, Food, Mission Flour Tortillas, Old El Paso Enchilada Sauce, Onions, recipes, Spices
Today’s Menu: Chicken Enchiladas
To start the morning off I Scrambled an Egg, and fried up a couple of Jimmy Dean Turkey Sausage Links. Then I toasted a slice of Healthy Life Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter. I also made the morning cup of Bigelow Decaf Green Tea. Had some freezing rain out there this morning, the roads were a mess they say! It rained on and off all day and it was about 36 degrees. So with the freezing rain, there wasn’t a lot going on outside! Helped Mom with a couple of loads of laundry and did some house cleaning. For Dinner tonight I prepared a family favorite, Chicken Enchiladas.
Mom had been wanting these for a while now so I’m making them tonight for Dinner, Because, “What Mom wants I get.” So yesterday went to Kroger after Lunch and picked up a Simple Life Rotisserie Chicken. Love these Roasters from Simple Truth that the Kroger Deli prepare. Always delicious and good size Roasters. I pulled all the the Meat and put it in a plastic container and set it in the fridge until ready to use.
To make the Enchiladas I’ll need the following; Mission Carb Friendly Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 1 Kroger Simple Truth Rotisserie Chicken (pulled meat ), Extra Light Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Sargento Reduced Fat 4 Cheese Mexican (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro (for serving).
I already pulled all the Meat of the Rotisserie Chicken and had it in the fridge, try not snacking on the Chicken as you’re doing this (good luck). Put the pulled Chicken in a bowl and set aside. To prepare them I preheated the oven to 350 degrees F. I’ve been using Mission Carb Friendly Tortilla for a while now. One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Add the pulled Chicken to the Spice Mix. Heat the oil in a skillet over medium heat add the Chicken until heated through and remove the Chicken from the skillet and set aside. In the same skillet; and add the Onions to the skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; and set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these Enchiladas! Hot, Cheesy, and Flavorful! Another one of those Keeper Recipes courtesy of Ree Drummond. The original recipe is at the end of the post. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
2 – One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
3 – In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
4 – Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
5 – Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
6 – To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
7 – Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
8 – Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime
Tags: Alexia Organic Yukon Select Fries, Baking, Chicken Wings, Cooking, Dinner, Food, Litehouse Light Blue Cheese Dressing, recipes, Tyson Smokey BBQ Seasoned Chicken Wings
Today’s Menu: Baked Smokey BBQ Chicken Wings w/ Baked Fries
For Breakfast this morning I made a favorite of mine, Skillet Potatoes and Ham. 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 everything with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar and a fried Sunny Side Up Egg. Mom and Dad wanted McDonald’s so I went there to pick up Breakfast for them afterward. Its cold out but quite as bad as its been, 16 degrees. During the day it got up to 39 degrees and partly sunny, so not too bad today. After I brought Breakfast back for Mom and Dad I headed back out to the local Kroger and stopped by the Bank. Back home broke out the new Hoover Cordless Vacuum, works great. Then finished up a load of laundry for Mom. For Dinner tonight its Chicken and Potatoes. I prepared Baked Smokey BBQ Chicken Wings w/ Baked Fries.
I used Tyson Smoky BBQ Wings. First time I tried these I loved them! I had tried three other of the Tyson Wings and they were all good, but the Smoky BBQ is my favorite. To prepare them I just followed the instructions on the bag. Preheated the oven to 450°F. Then lined a rimmed baking sheet with foil and sprayed with non-stick spray. Placed the frozen chicken wing sections on the pan in a single layer. Then baked the on upper rack for 38 minutes, until the juices ran clear when thickest part of the chicken temperature read 180°F. on an instant thermometer. The Wings came out perfect! They crisped up nice and had and excellent Smokey BBQ flavor. I had a side of Litehouse Lite Bleu Cheese Dressing for dipping the Wings in.
To go with my Wings I baked some Alexia Organic Yukon Select Fries leftover so I prepared them to go with my Burger.Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. I had a Diet Dr. Pepper to drink. For Dessert later a 100 Calorie Breyer’s Chocolate Ice Cream Cup.
Tyson® Individually Frozen Smokey BBQ Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.
UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.
1. Spray grill with non-stick spray prior to cooking.
: Heat only one side of grill. Charcoal
: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.
COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.
Tags: Chicken, Cooking, Creamy Chicken and Wild Rice Soup, Food, recipes, Rice, Soup, Soup Special of the Day, Spices
This week’s Soup Special of the Day is a Creamy Chicken and Wild Rice Soup. Perfect Soup for these Fall Days, Enjoy!
Creamy Chicken and Wild Rice Soup
4 cups Swanson Low Sodium Chicken Broth
2 cups Water
2 cooked, Pedue Perfect Portions Boneless Chicken Breast halves, shredded
1 (4.5 ounce) package quick cooking Long Grain and Wild Rice with seasoning packet
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
1/4 teaspoon Ground Cumin
Pinch of Cayenne Pepper (optional)
3/4 cup All-Purpose Flour
1/2 cup Blue Bonnet Light Butter
2 cups Heavy Cream
1 – In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2 – In a small bowl, combine salt, pepper, cumin, cayenne pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3 – Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Pan Seared Oven Roasted Skinless Boneless Chicken Breast W/ Maple Bacon Pecan Roasted Butternut Squash and AsparagusOctober 29, 2016 at 4:53 PM | Posted in chicken | Leave a comment
Tags: Asparagus, Baking, chicken breasts, Cooking, Dinner, Food, Honey, Maple Bacon Pecan Roasted Butternut Squash, Pan Seared Oven Roasted Skinless Boneless Chicken Breast, Pecans, recipes, Squash
Today’s Menu: Pan Seared Oven Roasted Skinless Boneless Chicken Breast W/ Maple Bacon Pecan Roasted Butternut Squash and Asparagus
For Breakfast on this Fall morning I prepared 2 Jennie – O Turkey Breakfast Sausage Links, Scrambled 2 Eggs, toasted a Healthy Life Whole Grain English Muffin, ans a cup of Bigelow Decaf Green Tea. Hearty Breakfast for a Hearty Appetite this morning! It feels more like a Spring Day than Fall, sunny and 79 degrees. After Breakfast I started a couple of loads of laundry for Mom. Then ran the vacuum and dusted. On outside, I got the leaf blower out along with the cart. Cleaned around the and deck, lots of leaves out there. Everything done and sat back the rest of the day and watched some College Football. For Dinner tonight its a Fall Comfort Food Dinner. I prepared Pan Seared Oven Roasted Skinless Boneless Chicken Breast W/ Maple Bacon Pecan Roasted Butternut Squash and Asparagus.
For Dinner I prepared some Pan Seared Oven Roasted Skinless Boneless Chicken Breast. I used Kroger – Simple Truth Skinless and Boneless Chicken Breasts. To make the dish I’ll need; 3 Skinless Boneless Chicken Breasts, 1 tablespoon Light Olive Oil, Litehouse Poultry Herb Blend, and McCormick Grinder Sea Salt and Peppercorn Medley.
To prepare them I started by preheating the oven on 400 degrees. Then heated a Cast Iron Skillet on medium high heat, adding a tablespoon of Light Olive Oil. I then removed the Chicken Breasts from its packaging and patted dry. Next I seasoned the Chicken with the Poultry Herb Blend and Grinder Sea Salt and the Peppercorn Medley. By now the Skillet has heated up, add the Chicken to the Skillet. Brown both sides for 3-4 minutes each. Get them to almost the color you want when eating. Transfer the Skillet to the oven, love these Cast Iron Skillets! Bake for 15-20 minutes until internal temperature of the Chicken is at 165 degrees. Remove from the oven when done and let cool for about 3 minutes and serve and enjoy! The Chicken came out perfect and seasoned just right. I really love using the Litehouse Poultry Herb Blend, it gives Chicken a great flavor.
To go with the Chicken; For one side dish I prepared some Maple Bacon Pecan Roasted Butternut Squash. The family loves this dish, it turned me into a huge fan of Butternut Squash. It does take a little time and effort to make this dish but the reward is truly one of my favorite side dishes! What takes so long is peeling and dicing the Butternut Squash. You either have to have one heavy-duty sharp knife or have the produce department where you purchase the Squash dice it up for you, which is what I did at the local Kroger.
To make it I’ll need; 6 pieces of Jennie – O Turkey Bacon, 5 cups peeled and cubed Butternut Squash, 1 cup Pecans, roughly chopped, ¼ cup Maple Grove Farms Sugar Free Maple Syrup, 2-3 tablespoons Bacon Fat (rendered from cooking bacon), ½ teaspoon Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, and ¼ teaspoon Sea Salt. I used Turkey Bacon instead of the regular Bacon, Sugar Free Maple Syrup, and added the dash of Nutmeg. Which varies from the other recipes I found, I always try to cut calories and carbs from all recipes. The combinations of the Squash, Pecans, Honey, and Spices make one delicious dish! The recipe is at the end of the post, this is one you’ll want to try!
For another side dish I prepared Roasted Asparagus. To prepare the Asparagus I needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. I think this meal is what Fall is all about! Excellent Dinner tonight. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
Maple Bacon Pecan Roasted Butternut Squash
6 pieces of Jennie – O Turkey Bacon
5 cups peeled and cubed Butternut Squash
1 cup Pecans, roughly chopped
1/4 cup Maple Grove Farms Sugar Free Maple Syrup
2-3 tablespoons Bacon Fat (rendered from cooking bacon)
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Sea Salt
1 – Preheat oven to 350 degrees
2 – Place strips of bacon on a foil lined baking sheet
3 – Cook bacon for 20 minutes. Bacon should still be slightly soft (not crispy) when you pull it out of the oven. Remove from baking sheet to cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
4 – Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
5 – Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
6 – Add mixture to a 9×11 glass baking dish.
7 – Increase oven temperature to 400 degrees.
8 – Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
Tags: Baking, Chicken, Chicken Enchilasagna, Cooking, Dinner, Enchiladas, Food, Lasagna, recipes, Ronzoni Healthy Harvest Whole Grain Lasagna, Spices
Today’s Menu: Chicken Enchilasagna
Hungry this morning so for Breakfast I made some Simply Potatoes Shredded Hash Browns, Scrambled 2 Eggs, fried up 2 Jennie – O Turkey Breakfast Sausage Links, toasted 2 slices of Healthy Life Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Told you I was hungry! A beautiful Autumn Day out there today, sunny and 78 degrees! Got a few things done inside and then got the cart out and did some work outside and enjoyed this gorgeous day. Took a couple spins around the neighborhood and down by the lake. For Dinner tonight a new recipe, Chicken Enchilasagna.
I just saw this recipe on the latest episode of Pioneer Woman on the Food Network and wanted to try it ASAP! What is not to like when you combine Chicken Enchiladas and Lasagna! We fix the Ree Drummond Chicken Enchiladas quite often and they have become a family favorite. So pairing that with a Lasagna is perfect! To make the dish I’ll need the following; 3 tablespoons light olive oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon Morton’s Light Salt, 1 Kroger Simple Truth Rotisserie Whole Roaster Chicken (meat pulled), 3 cups part-skim ricotta, 3 cups grated Kraft 2% Shredded Monterey Jack Cheese, 1/4 cup chopped fresh parsley, One 14-ounce can green enchilada sauce, One 14-ounce can red enchilada sauce, 1 box Ronzoni Healthy Life Whole Grain Lasagna Noodles, and 2 cups grated Sargento Reduced Fat Shredded Sharp Cheddar. You can already tell this has the makings of something good!
Then to prepare the Chicken Enchilasagna; I had purchased a Kroger Simple Truth Rotisserie Whole Roaster Chicken earlier this afternoon and pulled all the meat. If you’ve never had one of the Simple Truth Roasters, they are HUGE! I then shredded and seasoned the Chicken Meat.
Next In a large bowl, mixed together the Ricotta, Monterey Jack, Parsley and the rest of the spice mix. Then in a Lasagna Pan, pour in a little of both Enchilada Sauces. Add a layer of 4 Noodles, spoon on half the Ricotta Mixture, sprinkle on half the Chicken and pour on a little more of both Enchilada Sauces. Add another layer of 4 Noodles and repeat, ending with a layer of 3 Lasagna Noodles, the rest of the Sauce and the Cheddar on top. Baked until bubbly, about 33 minutes.
The aroma alone gets your mouth watering! This turned out so incredible, as all the Pioneer Woman recipes do. Lasagna made with Chicken Enchiladas, and it combines into one delicious dish! My family loves Lasagna and now to top the Noodles with Chicken and 2 kinds of Enchilada Sauce kicks that Lasagna up about 5 flavor levels. If you are looking for something new to fix for Dinner look no further! This is a “Keeper Recipe”. So good! The original recipe and web link is at the end of the post. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
3 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
4 boneless, skinless chicken breasts
3 cups part-skim ricotta
3 cups grated Monterey Jack cheese
1/4 cup chopped fresh parsley
One 14-ounce can green enchilada sauce
One 14-ounce can red enchilada sauce
11 cooked lasagna noodles, cooled
2 cups grated sharp Cheddar
1 – Preheat the oven to 375 degrees F.
2 – Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.
3 – In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
4 – In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.
5 – Bake until bubbly, about 30 minutes.
* Recipe courtesy of Ree Drummond
Tags: Baking, Bob Evan's Mashed Potatoes, Cast Iron Skillet, Chicken, Cooking, Del Monte Cut Green Beans, Dinner, Food, Honey, Honey Mustard Chicken Thighs, Mustard, recipes
Today’s Menu: Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans
One beautiful sunrise this morning. Blue, Pink, Yellow, and Orange colors had the Eastern Sky lit up! For Breakfast this morning I had a couple of toasted Eggo Waffles ans a cup of Bigelow Decaf Green Tea. After I had my Breakfast I headed up to the local Kroger for a few items and to McDonald’s and picked up Breakfast for Mom and Dad. Did some house cleaning today, vacuumed, dusted, etc. Then repaired a wheel on the sweeper that came coming off, replaced the bolt on it. After Lunch I headed off to Furrows and a couple of other places, looking for some new shrubs and plants. For Dinner tonight a new recipe,Honey Mustard Chicken Thighs. Tonight its Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans.
Trying out a new Chicken Thigh recipe tonight, Honey Mustard Chicken Thighs. I seen the recipe on one of my favorite sites, Nourished Peach (https://nourishedpeach.com/). The site is loaded with delicious recipes like this one, check it out soon! So to make the dish I’ll need the following; 2 Tablespoons Dijon Mustard, 2 Tablespoons Honey, 1 Tablespoon Mustard, 1 Garlic Clove (finely chopped), 1 Teaspoon Sea Salt, 1/4 Teaspoon Peppercorn Medley, 1 -11/4 Pounds Boneless, Skinless Chicken Thighs, and 1 Tablespoon Light Olive Oil. Sounds good, Eh!
To prepare the dish place Dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined. Place the chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated. Marinate in the refrigerator for at least one hour but as long as 12 hours. I Marinated mine for about 8 hours.
Next preheated the oven to 450 degrees. Place the olive oil in a Cast Iron Skillet over medium high heat. Add chicken and sear on one side until nicely browned, about 4 minutes. Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 9 minutes. And done! We have another one of those Winner, Winner Chicken Dinners! The Mustards and Honey combine to make one flavorful dish! Chicken came out very tender and moist. Easy to prepare and a 1 dish cleanup, makes a “Keeper Recipe”. And it’s Mom and Dad approved, both loved the Chicken! The original recipe is at the end of the post.
To go with the Honey Mustard Chicken Thighs I prepared Mashed Potatoes and Green Beans. I used 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. Also baked a loaf of Pillsbury French Bread. For dessert later a bowl of Dole Sliced Peaches.
Honey Mustard Chicken Thighs
2 Tablespoons Dijon Mustard
2 Tablespoons Honey
1 Tablespoon Mustard
1 Garlic Clove, finely chopped
1 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
1 -11/4 Pounds Boneless, Skinless Chicken Thighs
1 Tablespoon Olive Oil
1 – Place Dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined. Place chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated. Marinate in the refrigerator for at least one hour but as long as 12 hours.
2 – Preheat oven to 450. Place olive oil in a ovenproof skillet (I use cast iron) over medium high heat. Add chicken and sear on one side until nicely browned, about 4 minutes. Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 7 minutes. Serves 4.
Tags: Black Olives, Bush's Chili Beans, Cooking, Daisy Light Sour Cream, Dinner, Food, Green Giant Steam Crisp Niblets, Old El Paso Taco Sauce, recipes, Rotisserie Chicken
Today’s Menu: Pulled Chicken, Black Bean, and Corn Soft Tacos
For Breakfast this morning I got the Egg Poacher out and made a Poached Egg. I served it on a toasted Healthy Life Whole Grain English Muffin also had my morning cup of Bigelow Decaf Green Tea. It’s another beautiful Fall Day out there, Sunny and 81 degrees. Finally got all the yard work done yesterday so today we gathered all the tables and chairs off the deck and driveway and stored them all in the shed. Our Fall Outside Cleaning is done! Took the cart out for a spin and picked up the mail. Tuckered out, rested up before Dinner. And for Dinner tonight I prepared Popcorn Shrimp w/ Mac and Cheese.
I wanted something light and delicious so what better than some Soft Tacos. To make these I’ll need the following; Old El Paso Flour Tortillas, 1 Rotisserie Chicken (Pulled Chicken), various Spices (to season the Chicken), 1 can Bush’s Chili Beans (Black Beans in Mild Chili Sauce), 1 can Green Giant Steam Crisp Niblets (Whole Kernel Sweet Corn, sliced Black Olives, chopped Lettuce, Daisy Light Sour Cream, and Old El Paso Taco Sauce (Smoky Chipotle). The makings of something good!
I had purchased the Rotisserie Whole Chicken from Kroger yesterday afternoon. After getting it home I pulled all the meat and stored it in a plastic container in the fridge until today when it was time to make the Tacos. I put the Chicken in a skillet and reheated it on medium heat. As the Chicken was heating I seasoned it with Ground Cumin, Dried Cilantro, Chili Seasoning, McCormick Grinder Sea Salt and McCormick Grinder Peppercorn Medley.
As the Chicken was heating I got my other ingredients ready. I opened up a can of Early California Whole Large Black Olives (Reduced Salt) and sliced them up. Then I got 2 small sauce pans; 1 for the Chili Beans and 1 for the Corn. Heated both until heated through.
With all the ingredients heated and ready I got the Soft Tortillas ready. I wrapped the Tortillas in paper towels and microwaved them for 40 seconds. Now to make the Soft Tacos. I first layered in the Chicken, followed by the Taco Sauce, Chili Beans, Corn Kernels, Taco Sauce, Lettuce, and topped with a dab of Light Sour Cream. Loaded and ready to eat! Love these Soft Tacos. All the ingredients just come together to make one flavorful meal. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
BUSH’S® BLACK BEANS IN A MILD CHILI SAUCE
MORE ZESTY THAN HOT
Like your chili zesty but with not too much kick? Add our Black Beans in a Mild Chili Sauce for the flavor you’re after. We slow cook tender black beans in a tangy Southwestern chili sauce flavored from mild chili peppers, sweet tomatoes and onion to add just enough (but not too much) kick to your favorite recipe.
Serving Size: 1/2 cup (130g)
Calories from Fat 10 -%
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 440mg 18%
Potassium 440mg 13%
Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 1g -%