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.

Thousand Island Ground Chicken Cheese Burger w/ Baked Fries

June 22, 2017 at 4:55 PM | Posted in Alexia Potato Products, chicken, Kraft Cheese | Leave a comment
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Today’s Menu: Thousand Island Ground Chicken Cheese Burger w/ Baked Fries

 

 

 

For Breakfast this morning I prepared an Egg Suunyside Up, reheated the remaining piece of pork Chop, toasted a Healthy Life Whole Grain English Muffin, and had the morning cup of Bigelow Decaf Green Tea. Cleaned the house today, vacuumed and dusted. Then after Lunch I took Mom’s car to have the oil changed and then took it to washed and the inside vacuumed. Another hot and humid day out. Looks pretty good for an older car. For Dinner tonight its a Thousand Island Ground Chicken Cheese Burger w/ Baked Fries.

 

 

I had purchased a 1 lb. package of Ground Meijer Chicken while there the other day. I had no t had a ground Chicken Burger in a long time and it just sounded good! To make the Burger I’ll need; Pam Cooking Spray, Extra Light Olive Oil, Ground Chicken, Dried Sage (just a pinch), Sea salt, Ground Black Pepper, Litehouse Thousand Island Dressing, Kraft Deli Deluxe Sharp Cheddar Cheese, Aunt Millie’s Reduced Calorie Whole Grain Hamburger Buns.

 

 

 

 

To prepare it I was able to make 4 Burgers out the package of Ground Chicken. I added just a pinch of Rubbed Dried Sage to the Chicken and formed it into 4 Chicken Patties. I got a 10″ skillet that I lightly coated with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil also. I then preheated the skillet on medium heat. I then fried the patties, 2 at a time. I fried them until the juices ran clear and I had an internal temperature reading of 165 degrees. Flipping the Burgers one time. After flipping it, with about 1 minute of frying time left I added my Cheese on it. I served it on an Aunt Millie’s Bun and topped the Burger with Litehouse Thousand Island Dressing. Love the Chicken Burger! Came moist and delicious, nice flavor to it and the Sharp Cheddar and Thousand Island Dressing was perfect with it.

 

To go with my Burger, what else but Baked Fries. I baked some Alexia Organic Yukon Select Fries. 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. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g
https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fries

 

 

Litehouse Original Thousand Island Dressing and Dip

This flavorful favorite is made with quality ingredients, from our homemade mayonnaise, ketchup and sweet pickle relish. Litehouse Thousand Island is one of the original two flavors served in our restaurant over 40 years ago!

INGREDIENTS

CANOLA OIL, KETCHUP (TOMATO CONCENTRATE, DISTILLED VINEGAR, CORN SYRUP, SALT, ONION POWDER, SPICE, NATURAL FLAVORING), WATER, SWEET RELISH [CUCUMBERS, SUGAR, VINEGAR, SALT, NATURAL FLAVOR, XANTHAN GUM, SPICES, RED BELL PEPPER, ONION, TURMERIC (COLOR)], EGG YOLK, SUGAR, TOMATO PASTE, ONIONS, SALT, DISTILLED VINEGAR, XANTHAN GUM, GUAR GUM, SPICE, DRIED GREEN ONION. Contains Egg. * The nutrition information and ingredients contained in this list are based on our current available data and may change from time to time. Please refer to the product package for the most accurate information.
https://www.litehousefoods.com/products/thousand-island-dressing

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.

Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts…..

June 13, 2017 at 5:02 PM | Posted in chicken, stir-fry, vegetables | Leave a comment
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Tonight’s Menu: Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms

 

 

 

For Breakfast this morning I toasted a couple of Eggo Waffles (Low Fat Nutrigrain) and had my morning cup of Bigelow Decaf Green Tea. I had ordered a Rotisserie Chicken from Kroger yesterday and after Lunch I went to pick up. Using as part of my Dinner tonight. Had a thunderstorm come through early this morning and then partly cloudy and 92 degrees out, and VERY humid. Don’t like this humidity at all. I seen the Wild Turkey again this morning in the back yard, second time I’ve seen them recently. We have the Turrkey, a couple of Deer, and assorted other critters running around. We also have somehow been adopted by a large yellow cat that now stays around the house outside. He sleeps a lot and that’s about it. For Dinner tonight its Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms.

 

 

To make the Stir – Fry I’ll need; 1 Whole Rotisserie Chicken (Kroger Deli), 1 package Hakubaku Organic Japanese Wheat Noodles, 1 can Whole Baby Carrots (drained), 1 small can Del Monte Cut Green Beans (drained), Sliced Water Chestnuts (drained), 1 can of Bean Sprouts (drained), 1 can Stir-Fry Mushrooms (drained), Chow Mein Noodles, Kikkoman Less Sodium Soy Sauce, and Extra Light Olive Oil.

 

 

 

 

I went to Kroger earlier today and picked up a Whole Rotisserie Chicken. Pulled all the meat and this was my Chicken for the Stir-Fry. Next I grabbed a large nonstick skillet and sprayed it Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil and heated the pan on medium heat. When heated I added my Pulled Chicken, Carrots, Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms. Stirred until mixed then added the Kikkoman Soy Sauce, you add this according to your taste. Stirred and heated everything until heated through. Removed it from the heat and covered it.

 

 

Next I boiled my Udon Noodles. I used a large pot and filled it 1/2 way with water. Heated the water to boiling and added my Noodles. Stirring, and cooked for 4 minutes. Drained them and added them to the Stir – Fry Skillet. Stirred until mixed and served! This hit the spot for Dinner! Topped a bowl of the Sir – Fry with some Chow Mein Noodles. Had a Diet Dr. Pepper to drink. For Dessert/Snack tonight a bowl of Skinny Pop – Pop Corn along with a Diet Trop A Rocka Snapple.

 

 

 

 

 

Kikkoman Less Sodium Soy Sauce
Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. However, to maintain this full flavor, we recommend using it during the latter stage of cooking in braising sauces, soups and stews, vegetables or stir-frys.

Ingredients
WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE; LESS THAN 1/10 OF 1% AS A PRESERVATIVE.

http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10102

Barbecued Chicken

May 14, 2017 at 5:42 AM | Posted in chicken, CooksRecipes | Leave a comment
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Came across a delicious and Diabetic Friendly Barbecued Chicken recipe to pass along to all of you. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site (http://www.cooksrecipes.com/index.html) has a large selection of recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy!

 

 

Barbecued Chicken

Grilled chicken is juicier and tastes better when you brine it first—and the sweet and smoky homemade barbecue sauce is even “sweeter” without the extra calories from sugar.

 

 

Recipe Ingredients:

Barbecue Sauce:
3 cups reduced-sugar ketchup
1/4 cup SPLENDA® Brown Sugar Blend
1/3 cup cider vinegar
3 tablespoons prepared yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon paprika
11/2 teaspoons salt
11/2 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
2 teaspoons liquid smoke

Chicken:
1/4 cup SPLENDA® Sugar Blend
1/2 teaspoon kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper

Cooking Directions:

1 – For Barbecue Sauce: Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.)
2 – Use immediately or cool, cover, and refrigerate for up to 1 month.
3 – For Chicken: Combine Splenda® Sugar Blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve Splenda® and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
4 – Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature for 20 minutes.
5 – Heat grill to medium-high. Brush grill grate and coat with oil.
6 – Put chicken on grill, cover, and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170°F | 80°C) on an instant-read thermometer).
7 – Coat chicken with 1 1/2 cups Sweet and Smoky Barbecue Sauce.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 270; Calories from Fat: 60; Total Fat: 7g;Saturated Fat: 1.5g; Cholesterol: 70mg; Sodium: 1770mg; Total Carbs: 25g; Dietary Fiber: 1g; Sugars: 68g; Protein: 22g.
http://www.cooksrecipes.com/diabetic/barbecued_chicken_recipe.html

Chicken, Potatoes, Asparagus, and Baked French Bread

May 5, 2017 at 5:04 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Chicken, Potatoes, Asparagus, and Baked French Bread

 

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and lightly buttered it with I Can’t Believe It’s Not Butter. And as every morning I also had the morning cup of Bigelow Decaf Green Tea. I spent a very restless night last night, fighting with Phantom Pains most of the night. When they finally stopped it dawn. So after doing a few things around the house I went back to bed to catch up on some much needed sleep! For Dinner tonight it’s Chicken, Potatoes, Asparagus, and Baked French Bread.

 

 

 

Yesterday I bought a Simple Truth Rotisserie Whole Roaster at the Kroger Deli. Love these Simple Truth Chickens, they are huge and delicious! I pulled all the meat and had them in a plastic container in the fridge. To reheat it I put the Chicken on a micro wave plate with a steamer lid and reheated it. I served it with some Hidden Valley Ranch Buffalo Dressing.

 

 

 

For one side I prepared a package of the Little Potato Company – Savory Herb. I always pick up at Meijer. I have these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

 

Then for another side I prepared some Roasted Asparagus. To prepare the Asparagus I just needed Extra Light Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Kraft Reduced Fat Grated 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. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 
the Little Potato Company – Savory Herb
HERBS AND SPICES, WITH A HINT OF BACON

Evoking all the cozy feelings of home-cooking, the Savory Herb flavor combines a fun mix of red and yellow Creamer potatoes with a comforting blend of savory herbs, earthy spices and just a hint of bacon flavor.

Simply pop the tray in the microwave for five minutes and mix in the seasoning pack and voila! – you have a nutritious taste of home. This is cozy dish on its own, or combine it with other ingredients to take your meal to a whole new level of down-home goodness.

You may also want to try our Garlic Parsley or Zesty Italian flavors.

*CALORIES PER SERVING 85
* GOOD SOURCE OF POTASSIUM
* SOURCE OF FIBER
* SOURCE OF VITAMIN C
* NATURALLY FAT-FREE

Microwave
In three easy steps, you have perfectly steamed and seasoned potatoes!

1. Simply remove the cardboard sleeve and seasoning pack. The plastic film stays on to aid in steaming the potatoes.
2. Place the convenience tray in the microwave. Cook on high for 5 minutes*.
3. Let the tray rest for 2 minutes then carefully remove plastic film and stir in seasoning pack. Caution – the contents will be very hot. If desired, add 1 tbsp. of butter or olive oil.

Serve and enjoy!
*Cooking times may vary.

Nutritional Information
Serving Size
Per Serving % Daily Value*
Calories 85
Fat 0%
Saturated / Trans Fats 0%
Cholesterol 0 mg
Sodium 175 mg 7%
Potassium 510 mg 15%
Carbohydrate 20 g 7%
Fibre 2 g 8%
Sugars 2 g
Protein 2 g

http://www.littlepotatoes.com/en/products/savory-herb/

Wild Idea Buffalo – INTRODUCING PASTURE RAISED HERITAGE CHICKEN

May 3, 2017 at 4:57 AM | Posted in chicken, Wild Idea Buffalo | Leave a comment
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Wild Idea Buffalo just announced that they will be carrying a great new product – PASTURE RAISED HERITAGE CHICKEN. Here’s part of the article introducing the new product. You can click the link at the end of the post to read the entire article. Congrats to Wild Idea Buffalo and Emmer & Co.!  https://wildideabuffalo.com/

 

 

INTRODUCING PASTURE RAISED HERITAGE CHICKEN

HERITAGE CHICKEN

A couple of years ago after one of Dan’s talks at a Patagonia store in California, a young gentleman walked up and introduced himself. His name was Jesse Solomon and much like us, he was trying to change the environment through our food system. He was just getting the final pieces in place for his sustainably raised chicken business, Emmer & Co. Jesse mentioned that he used our philosophy and business model in his approach. Intrigued, we exchanged business cards and said we would keep in touch

For a few years now, we’ve wanted to offer another protein for our customers to make their shopping for sustainable food sources a little easier. But if we were ever going to do that, the production of that product would have to embrace the same environmental and humane animal husbandry values as Wild Idea Buffalo Co.

Our daughter Jilian dabbled with raising chickens and although successful, her experiment was on a very small scale (100 chickens). Our drastic seasonal changes on the Great Plains and harsh weather conditions conspired to limit production. But, her test gave us an inside look at how chickens could and should be raised for food.

Months later, I reached out to Jesse and ordered a dozen chickens. We passed them out to friends so they could give them a try and did our own in-house testing. To quote Dan, “This is the best chicken I’ve ever had.” Still, we needed to know more. As consumers ourselves, it is easy to be swept up in the marketing hype and packages covered with certifications. We’ve seen firsthand that what’s stamped on a package doesn’t often line up what the consumer imagines or has been led to imagine. We needed to see for ourselves. We needed to meet with Jesse and meet the farmers.

One year later (all good things take time) our resident chicken expert, daughter Jilian and I headed to California to do just that. We met Jesse in a parking lot in Red Bluff and wound our way through the California countryside to the Big Bluff Ranch, a 2,776-acre, off-the-grid ranch owned by the Dawley family…….

Emmer & Co.’s mission, product and people met our expectations, allowing us to confidently and proudly offer their product to our customers. Here are a few “bullet points” on their product:

* 100% heritage birds, certified by the American Poultry Association
* 100% pasture raised
* No antibiotics, hormones or filler fluid
* Supplement feeds are non-gmo blend of wheat, peas & soy
* 112 days to maturity vs. 42 days on factory farms
* Humane, respectful processing & air chilled finish
* 60% less fat, 50% less cholesterol, 35% fewer calories with lower sodium, and more protein than factory-farmed chickens

 

* Check out the entire story on – INTRODUCING PASTURE RAISED HERITAGE CHICKEN
https://wildideabuffalo.com/blogs/blog/introducing-heritage-chicken

 

Pulled Chicken, Black Bean, and Corn Soft Tacos

April 7, 2017 at 4:58 PM | Posted in chicken, tacos | Leave a comment
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Today’s Menu: Pulled Chicken, Black Bean, and Corn Soft Tacos

 

 

 

For Breakfast this morning I had something a little different, Grilled Cheese and Egg Spam Sandwich. Came across this recipe on Spam’s Facebook page. The Sandwich turned out fantastic! Very good combination of ingredients and easily prepared. Your using; 2 slices Turkey SPAM® , 2 slices Healthy Life Whole Grain Bread, 1 slice Sargento Ultra Thin Sharp Cheddar Cheese, and 1 large Egg. Mom even had one and loved it, so its Parent Approved! I also had my morning cup of Bigelow Decaf Green Tea. After Breakfast I headed over to the rehab center to see Dad. I went with him for his morning therapy. He did real good today, proud of him! Still up in the air whether or not he can back home, hope so! Back home did a few things around the house. Outside it’s mostly cloudy, windy, and a high of 53 degrees. For Dinner tonight I prepared Pulled Chicken, Black Bean, and Corn Soft Tacos.

 


I wanted something light and delicious so what better than some Soft Tacos, haven’t had any in a while and it sounded good. 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 Nibblets (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.

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 110
%DV*
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 -%
http://www.bushbeans.com/en_US/product/mild-black-chili-beans

 

 

 

 

Simple Grilled Cheese and Egg SPAM® Sandwich

This SPAM® sandwich recipe calls for eggs. But we’re not going to use all kinds of silly made-up egg words to describe it. Like, for example, we could say the taste is “eggscellent” or “eggstraordinary.” And that it’ll fill you with “eggscitement.” But that just feels too “eggspected” and there’s no “eggspletive” way we’re going to go there.
http://www.spam.com/recipes

 

Ingredients

2 slices SPAM® Single Classic
2 slices bread
1 slice cheese
1 large egg

 

1.In small skillet, fry SPAM® Singles over medium-high heat, turning once, about 15 mintues.
2.In separate small skillet, cook egg to desired doneness.
3.Spread 1 side of each slice bread with butter. Place in skillet, butter-side-down; top 1 slice with cheese. Cook until cheese starts to melt and bread is toasted. Top cheese with SPAM® and egg. Cover with top slice bread.
http://www.spam.com/recipes/simple-grilled-cheese-and-egg-spam-sandwich

 

Fried Chicken Breasts w/ Roasted Butternut Squash and Corn on the Cob

February 23, 2017 at 6:30 PM | Posted in chicken | Leave a comment
Tags: , , , , , , , ,

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 fried-chicken-breasts-w-roasted-butternut-squash-and-corn-on-the-003made 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.

 

 

fried-chicken-breasts-w-roasted-butternut-squash-and-corn-on-the-001

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 fried-chicken-breasts-w-roasted-butternut-squash-and-corn-on-the-002tablespoon 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.

 

fried-shrimp-w-baked-fingerling-potatoes-and-roasted-butternut-s-002

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.

 

 

fried-shrimp-w-baked-fingerling-potatoes-and-roasted-butternut-s-001

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!

 

 

 

 

fried-shrimp-w-mini-ears-of-sweet-corn-and-green-beans-diced-pot-002

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.

 

 

 

 

 

 

 

 

Creamy Chicken Pasta w/ Baked French Bread

January 30, 2017 at 6:08 PM | Posted in cheese, chicken, pasta | Leave a comment
Tags: , , , , , , , , ,

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. creamy-chicken-pasta-w-baked-french-bread-007And 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.

 

bear-creek-country-kitchens-creamy-chicken-pasta-mix-004
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.

 

 

 

 

 

 

bear-creek-country-kitchens-creamy-chicken-pasta-mix-002
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.

 

 

 

 

bear-creek-country-kitchens-creamy-chicken-pasta-mix-005
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.

 

Cheesy Ravioli in Tomato And Cheese Sauce w Baked French Bread 004
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.

 

 

 

 

 

 
Bear Creek Country Kitchens Creamy Chicken Pasta Mixbear-creek-creamy-chicken-pasta-mix

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.

Nutrition Facts
Serving Size1 CUP PREPARED
Servings Per Container4.0
Amount Per Serving
Calories330 Calories
Calories From Fat80 Calories
% Daily Value
Total Fat9.0 g14.0
Saturated Fat5 G25
Trans Fat0 G
Cholesterol10 Mg3
Sodium810 Mg34
Total Carbohydrate55.0 g18.0
Dietary Fiber5 G20
Sugars10 G
Protein9.0 g

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