Fried Chicken Thighs w/ Potato Pancakes and Mini Ears of Sweet Corn
October 12, 2018 at 5:28 PM | Posted in chicken | Leave a commentTags: Chicken Thighs, Cooking, Dinner, Flour, Food, Green Giant Mini Ears of Corn, Manischewitz Potato Pancake Mix, recipes
Today’s Menu: Fried Chicken Thighs w/ Potato Pancakes and Mini Ears of Sweet Corn
To start this chilly Fall morning off I prepared some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl. Next I put the Diced Ham over top the Hash Browns and served. Love those Potatoes and Ham! 37 degrees this morning and a high of 57 degrees, Big Change in the weather! I love this Fall Weather. Got the cart out of the shed did some yard work, trimmed a couple of bushes and raked leaves. Just love being out in this weather! For Dinner tonight its Fried Chicken Thighs w/ Potato Pancakes and Mini Ears of Sweet Corn.
I purchased a package of Simple Truth Boneless and Skinless Chicken Thighs from Kroger the other day and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil.
To start I grabbed a large skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes.
I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!
So for a side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). The whole family love’s these Potato Pancakes! They turn out so good and easy to reheat the leftovers.
For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. 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/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.
Manischewitz Potato Pancake Mix
Directions Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.
Nutrition Facts
Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)
http://www.manischewitz.com/sidesandmixesproducts.htm
Green Giant® Extra Sweet Mini Ears of Corn-on-the-Cob 12 ct. Pack
* Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
* Ingredients:
Ingredients: Sweet Corn-On-The-Cob.
Directions:
Instructions: Cooking Directions:For food safety and quality, follow the directions and cook thoroughly to at least 160F. Keep frozen until ready to use. Because stove-tops and microwaves vary, adjusting cook times and heat settings may be required. Refrigerate leftovers.Stove-Top:1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. Heat to boiling over high heat.2. Cover; reduce heat slightly. Boil 8 to 10 minutes or until thoroughly heated. Do not overcook. Remove from water with tongs.Microwave:1. Place 1/4 cup water and up to 8 ears of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish.2. Cover; Microwave on high as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook.Caution: Hot! Avoid steam!Remove from water with tongs.2 ears – 6 to 12 minutes.4 ears – 10 to 16 minutes.6 ears – 12 to 18 minutes.8 ears – 14 to 20 minutes.
Safe Handling Instructions: For food safety and quality, follow the directions and cook thoroughly to at least 160F.
Nutrition Facts
Serving Size 1 mini ear (61g)
Amount Per Serving
Calories 50
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 0 mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Sugars 4g
Protein 2g
Leftover: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
September 15, 2018 at 5:31 PM | Posted in chicken, Chicken Helper, Perdue Chicken Products | Leave a commentTags: Betty Crocker, Cheese, Chicken, Chicken Helper, Cooking, Dinner, Food, Leftovers, Pasta, Perdue Perfect Portions Chicken Breasts, recipes
Dinner Tonight: Leftover: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
For Breakfast this morning to start my Saturday off I prepared a 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 sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Sunny, hot, and humid out today. Summer like weather has returned! Got the cart out of the shed and did some yard work before it got too hot and humid out. Cleaned off the deck and driveway areas also. Then it was an afternoon of College Football. For dinner tonight Leftovers: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.
Made an easy Dinner tonight, warmed up leftovers! I had the leftover Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta from last night. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.
I love the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and an easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Just boil, stir, and season.
As the Pasta was cooking I prepared the Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Light Olive Oil, Sea Salt and Pepper.
I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Peach Diet Snapple to drink.
Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor
Chicken Helper
* Add chicken
* Pasta side dish included
Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.
Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!
nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%
Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
September 14, 2018 at 5:23 PM | Posted in chicken, Chicken Helper | 4 CommentsTags: Betty Crocker, Cheese, Chicken, Chicken Helper, Cooking, Dinner, Food, Pasta, Perdue Perfect Portions Chicken Breasts, recipes
Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
To start this Friday morning off I toasted a Healthy Life Multi Grain English Muffin. First time I’ve the Healthy Life Brand in a while. Kroger is the only store that carries them around here and they had not had them in stock for a couple of months. I topped it with some Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Partly Cloudy and 85 degrees out today, more humid also. After Breakfast I headed out to Meijer for a few items and then by their Lawn and Garden. I’m looking for some Fall Mums, a bit early for the good ones to be out yet. For dinner tonight I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.
To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.
I love the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and an easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Just boil, stir, and season.
As the Pasta was cooking I prepared the Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Light Olive Oil, Sea Salt and Pepper.
I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Peach Diet Snapple to drink.
Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor
Chicken Helper
* Add chicken
* Pasta side dish included
Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.
Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!
nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%
Leftovers: Chicken and Dumplings and Cornbread!
August 30, 2018 at 5:25 PM | Posted in chicken | Leave a commentTags: Baking, Betty Crocker® Heart Smart® Bisquick, Chicken and dumplings, chicken breasts, Cooking, Cornbread, Dinner, Dumplings, Food, Leftovers, Martha White Corn Meal Mix, recipes
Today’s Menu: Leftovers – Chicken and Dumplings and Cornbread
To start my morning off I Scrambled some Egg Beater’s Egg Whites, heated up a couple of Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf 
Green Tea. I really enjoy the Egg Beater’s Egg Whites, they Scramble up perfect and are only 25 calories per serving (1 serving is 1/4 cup which is equal to 1 Egg) Outside had a couple of showers with a high of 83 degrees, and humid. Before the showers moved in later in the day I raked the front and side yard. Lot of leaves already. Then got the leaf blower and cleaned off the deck and driveway areas. That was about my day today. For Dinner tonight Leftovers!
No way could I let these Chicken and Dumpling leftovers go to waste! I know the carbs and calories are bit higher than I like but just had to have them one more time! I had a light Breakfast and just a 1/2 an Apple for Lunch to even up everything a bit. I’ve left the original post from last night below for recipe directions.
My Mom is making her Chicken and Dumplings for Dinner Tonight! She used Bisquick Heart Smart Mix for the Dumplings and Amish Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use.
For the Chicken. She boiled the Skinles Chicken Breasts in a pot until they were done adding more water to them 
twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.
As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. I can’t have these often, having Diabetes 2, but once in a while is fine!
As the Chicken and Dumplings were cooking I made the Cornbread. I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a Dinner tonight!
Betty Crocker Bisquick Heart Smart Pancake and Baking Mix
Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.
* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker
Chicken and Dumplings and Cornbread!
August 29, 2018 at 5:19 PM | Posted in chicken | 4 CommentsTags: Baking, Betty Crocker® Heart Smart® Bisquick, Broth, Butter, Chicken and dumplings, chicken breasts, Cooking, Cornbread, Dinner, Dumplings, Flour, Food, Grilling, Martha White Corn Meal Mix, recipes
Today’s Menu; Chicken and Dumplings and Cornbread
For Breakfast this morning I toasted a Thomas Light 100% Whole Grain English Muffin that I topped with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy with rain later in the afternoon, high of 90 degrees. Did a load of laundry and some light house cleaning. Then spent most of the afternoon writing an appeal letter to my insurance over my policy increase and balance of over $7,000. My insurance has been one big screw up! All I can do is wait and see what happens with the Appeal. On top of that I had to go the Dentist, which I can’t stand doing. But had no choice I’ve got a cavity. More on that later. Anyway a real Dinner treat tonight! My Mom is making her melt-in-your mouth Chicken and Dumplings and some Cast Iron Skillet Cornbread.
My Mom is making her Chicken and Dumplings for Dinner Tonight! She used Bisquick Heart Smart Mix for the Dumplings and Tyson Split Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use. My Grandmother and Mom both have used this same recipe since it came out on the Bisquick boxes.
For the Chicken. She boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.
As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. Plus that incredible and thick broth that’s created while its all cooking is the thing that ties it all together! I can’t have these often, having Diabetes 2, but once in a while is just fine!
As the Chicken and Dumplings were cooking I made the Cornbread. I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
Betty Crocker Bisquick Heart Smart Pancake and Baking Mix
Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.
* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker
Rotisserie Chicken w/ Mashed Potatoes and Mixed Chili Beans.
August 5, 2018 at 5:19 PM | Posted in Bob Evan's, Bush's, chicken | 4 CommentsTags: Baking, Bob Evan's Mashed Potatoes, Bush's Mixed Chili Beans, Chicken, Cooking, Costco Rotisserie Chicken Roaster, Dinner, Food, Leftovers, Pioneer Peppered White Gravy, recipes
Today’s Menu: Rotisserie Chicken w/ Mashed Potatoes and Mixed Chili Beans
For Breakfast I toasted a Thomas Light Multi Grain English Muffin, Scrambled an Egg, heated up 2 Johnsonville Turkey Breakfast Sausage Links, and had a cup of Bigelow Decaf Green Tea. And that’s how I started my Sunday Morning off! After Breakfast I had to go to Kroger for a few items and I went to McDonald’s and picked up Breakfast for Mom. Mom went on to Church afterward. Did a load of laundry and cleaned the house. Then I headed out to Costco. Picked up some of the Tuscan Pork Medallions, Shrimp, Walleye, Rotisserie Chicken, and a few other items. For Dinner tonight Rotisserie Chicken w/ Mashed Potatoes and Mixed Chili Beans.
We had Chicken Wings last night for Dinner but I just couldn’t pass up those beautiful Rotisserie Chickens at Costco! Huge Chickens, and the good thing is just pop it in the oven at 375 degrees for 10 minutes and it’s ready. Like I said it’s one big Roaster and it turned out moist, delicious, and well seasoned. Lot of leftovers for several Lunches!
To go with the Chicken had the leftover Mashed Potatoes from the night before. Just microwave for 1 1/2 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes and Cube Steak. I love Gravy on about anything!
For a 2nd side I reheated the Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce that were leftover along with the Mashed Potatoes. The Beans are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a few times now and really love them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being fairly new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of RiverRoad Bake House Garlic Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
Bush’s Best Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce
TWO BEANS ARE BETTER THAN ONE
MIXED CHILI BEANS
For the first time ever, we’ve combined two chili favorites—kidney beans and pinto beans—to create BUSH’S® Mixed Chili Beans. They’re slow-simmered to perfection in a mild sauce flavored with garlic, onion, and spices. They’re a great addition that’ll bring a little variety and a lot of flavor to your next batch of chili.
There’s a lot to love about BUSH’S® Mixed Chili Beans—like the 7g of protein and fiber in every serving. And with no cholesterol or trans fat, there’s goodness in every bite!
NUTRITION
Serving Size: 1/2 cup (130g)
Calories 120
%DV*
Calories from Fat 5 -%
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 380mg 16%
Potassium 450mg 13%
Carbohydrates 22g 7%
Dietary Fiber 7g 28%
Protein 7g -%
https://www.bushbeans.com/en_US/product/kidney-and-pinto-chili-beans
Baked Chicken Wings w/ Baked Fries and Light Texas Toast
August 4, 2018 at 5:17 PM | Posted in chicken, Ore - Ida | Leave a commentTags: Baking, Cooking, Dinner, Food, Hidden Valley Ranch Buffalo Dressing, Kroger Oven Roasted Chicken Wings, Litehouse Light Blue Cheese Dressing, New York Bakery Light Texas Toast, Ore Ida Crinkle Cut Fries, recipes, Wings
Today’s Menu: Baked Chicken Wings w/ Baked Fries and Light Texas Toast
For Breakfast this morning I toasted a Thomas Light Multi Grain English Muffin English Muffin. I normally use Healthy Life Multi Grain English Muffins but Kroger is the only store to carry them and they haven’t had any in stock for over a month. Time to switch! The Thomas Muffins are comparable to the Healthy Life, both are 100 calories and 17 net carbs. Anyway I topped the Muffin with a Poached Egg. Also had my morning cup of Bigelow Decaf Green Tea. Sunny, hot, and very humid outside today! The normal August weather has returned! After Lunch I got the leaf blower out and cleaned off the deck and driveway areas. Too humid to be outside for me. Took it easy the rest of the day. For Dinner tonight I prepared Baked Chicken Wings w/ Baked Fries and Light Texas Toast.
For the Wings I’m using Kroger Oven Roasted Chicken Wings. I started by heating the oven on 425 degrees F., same temperature I’ll need for my Fries and Texas Toast. I took a small Baking Sheet and lined it with foil. Then sprayed it with Pam Non Stick Cooking Spray. Spread the Wings out across the sheet and baked them for 33 minutes, turning them once after 17 minutes. I love Wings, and these are excellent Wings! Served them with Dipping Sauces of Hidden Valley Buffalo/Ranch Dressing and Litehouse Light Blue Cheese Dressing.
With the oven already heated I baked my Fries. I used Ore Ida Crinkle Cut Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Hunt’s Ketchup.
I also baked up some slices of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
Ore Ida Golden Crinkles®
French fries with ridges.Ore Ida Golden Crinkles®
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup
SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko
Litehouse – Lite Blue Cheese Dressing
Made with 48% fewer calories than regular blue cheese dressing, this version tastes as delicious as ever. The handcrafted blue cheese crumbles and fresh buttermilk together create a taste you can feel good about. You won’t even miss those calories! Great taste with no artificial colors, flavors, or preservatives.
https://www.litehousefoods.com/products/lite-blue-cheese-dressing
3 Chicken Fingers, Fries, and Guthrie’s Signature Sauce
July 7, 2018 at 5:21 PM | Posted in chicken | Leave a commentTags: Chicken fingers, Cooking, Crinkle Cut Fries, Dinner, Food, Guthrie's Chicken Fingers, recipes
Today’s Menu: 3 Chicken Fingers, Fries, and Guthrie’s Signature Sauce
To start my morning off I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam and heated up a couple of Johnsonville Turkey Breakfast Sausage Links. I also had a cup of Bigelow 
Decaf Green Tea. Outside it’s a beautiful day, 60 degrees and sunny this morning! 82 degrees, sunny, and the humidity wasn’t too bad. Well we agreed to terms with a land scape service to redo the front flower bed. We’re doing away the what’s left of the Roses and replacing it all will different Bushes. It should look good when done. They can’t start until August, booked solid. I was driving around a bit and I don’t think I’ve ever seen so many places wanting people to work! It seemed every business had signs out wanting to hire people. Sure wish I was able to get back in the job market. There’s a lot of money to be made out there! I got lazy and didn’t feel like cooking so I went to Guthrie’s Chicken Fingers and brought home Dinner.
It’s a fairly new place that opened up a few months ago in neighboring Fairfield. I purchased the Snack Box – 3 Chicken Fingers, Fries, and 1 Guthrie’s Signature Sauce.
The Chicken Fingers were nice size and have an excellent Breading. It comes with a container of the Guthrie’s Signature Sauce. Very good Dipping Sauce, good recipe! It also comes with Crinkle Fries which are excellent also! I’ve got me a new take-out Dinner place! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.
Guthrie’s Chicken Fingers – Golden Fried Chicken Fingers
Make no mistake, these are the Golden Fried Standard of all Chicken Fingers. We are the original chicken finger specialists and you will taste the difference 50 plus years makes from the first bite. We never compromise on the high quality and strict standards of our chicken tenderloins and we still serve it with the same special blend of spices we did in 1965. There are two types of chicken fingers: Guthrie’s Chicken Fingers and all the rest.
Snack – 3 Chicken Fingers, Fries, and 1 Guthrie’s Signature Sauce
Our Snack Box is the perfect size for kids or anyone looking for a smaller version of our Guthrie’s box. With its size and delicious essentials, it quite possibly could be the world’s easiest meal to eat.
http://guthrieschicken.com/
Chicken Parmigiana and Texas Toast (Light)
July 5, 2018 at 5:18 PM | Posted in chicken, pasta | 2 CommentsTags: Baking, Breaded Chicken Sauce, Cooking, Dinner, Food, Michael Angelo's Chicken Parmigiana, Mozzarella, New York Bakery Light Texas Toast, recipes, Spaghetti
Today’s Menu: Chicken Parmigiana and Texas Toast (Light)
To start this July 5th morning off I prepared some Simply Potatoes Garlic and Herb Hash Browns, heated up a couple of Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread (lightly 
buttered), and had my morning cup of Bigelow Decaf Green Tea. I’ve had the Garlic and Herb Hash Browns a few times now and really like them. After eating and doing the dishes I went to McDonald’s and picked up Breakfast for Mom. Later on finished touching up a couple of the shutters outside. Then a high school Friend of mine that owns a Land Scape Business came over and gave me an estimate on some new land scape for our front yard. I’m wanting to take out all the old Knockout Roses in the front flower bed and the side bed. Replace them with some type of bushes. Still thinking it over but he gave us an estimate so we’ll see. For Dinner tonight I prepared Chicken Parmigiana and Texas Toast (Light).
Well I’m trying something new I cam across at Meijer yesterday, Michael Angelo’s Chicken Parmigiana. I was browsing through the Meijer Frozen Foods Department, looking for something new. And I came across the Michael Angelo’s Chicken Parmigiana. The picture on the box along with the description of the dish had me sold!
To prepare it you either bake it or microwave it, as most times I’m baking it. To start I preheat the oven to 400°F. Removed the tray from the carton. Placed the tray on a cookie sheet. Cooked with the film on for 50 minutes. Removed it from the oven and removed the film, let it stand for 5 minutes before serving.
It’s surprising just how delicious this is! The Breaded Chicken is fantastic, the Breading of the Chicken was excellent, the Seasoning is spot on, and Spaghetti came out tender. Put all that together and you have one delicious Chicken Parmigiana! They have 13 different Family Dinners and I’m looking forward to trying them!
To go with the Chicken Parmigiana and baked us some slices of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
Michael Angelo’s Chicken Parmigiana
Breaded chicken breast with vine-ripened tomato sauce, Spaghettini pasta, mozzarella and a sprinkle of Parmesan.
COOKING INSTRUCTIONS
* DO NOT THAW. KEEP FROZEN UNTIL READY TO USE.
* YES, OVENS TAKE LONGER, BUT IT TASTES (AND SMELLS) BETTER THAT WAY.
ONE – PREHEAT OVEN TO 400°F.
REMOVE ENTRÉE FROM CARTON.
TWO – PLACE TRAY ON COOKIE SHEET ON CENTER RACK OF OVEN (6-8″ FROM HEATING ELEMENT). COOK WITH FILM ON FOR 45-50 MINUTES.
THREE – CAREFULLY REMOVE ENTRÉE FROM OVEN.
REMOVE FILM, AND LET STAND FOR 5 MINUTES BEFORE SERVING.
http://www.michaelangelos.com/product/chicken-parmigiana/?size=family#
New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.
Conventional Oven*
Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/
Fried Chicken Breasts w/ Black Beans with Rice and Roasted Asparagus
May 26, 2018 at 5:50 PM | Posted in chicken | Leave a commentTags: Asparagus, Baking, Chicken, Cooking, Dinner, Food, Grilling, Lundberg Organic Whole Grain Black Beans and Rice, recipes, River Road Bakehouse Multigrain Oval Bread, Simple Truth Chicken Breasts, Spices
Today’s Menu: Fried Chicken Breasts w/ Black Beans with Rice and Roasted Asparagus
For Breakfast I just had a a cup of Bigelow Decaf Green Tea. Well my computer was going on and off on me but I replaced the modem and it seems to have fixed the problem. But one solved and another problem starts. We have been without water since around 4:00 yesterday afternoon. That finally came back on at Noon today. So later in the day I went with Mom and we put flowers on some of the family graves. We got back home just before a Thunderstorm moved in for the late afternoon. Lot of wind and rain with it. Hopefully everything is back to normal! For Dinner tonight I prepared Fried Chicken Breasts w/ Black Beans with Rice and Roasted Asparagus.
For my Chicken, I picked up a package of Simple Truth Skinless and Boneless Chicken Breasts (3). To prepare them I’ll be needing Flour, Paprika, Ground Cumin, Litehouse Poultry Herb Blend, Salt, and Pepper.
To prepare it I’m using a large 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. Then I seasoned the Flour with the Paprika, Ground Cumin, and Litehouse Poultry Herb Blend. Took a fork and blended everything together. I then took the Chicken Breasts and rolled them in the Flour Mix, making sure both sides were fully Floured. Next I seasoned them with 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.
For the Black Beans and Rice I used a new one, Lundberg Organic Whole Grain Black Beans and Rice. I’ve used several of the Lundberg Products and love them all! So to prepare these: In a medium saucepan combine 2 cups of water, rice, beans and seasoning packet, and 1 Tbsp. olive oil. Stir well and bring to a boil. Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 28 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve. Another excellent Grain Side Dish from Lundberg! Rice excellent as always and the Black Beans were perfect with the Rice. Good side dish for Pork, Beef, and Buffalo as well.
For a second side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and 
Shredded Parmesan Cheese. 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. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has became the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Tostitos Multi Grain Scoops with Newman’s Own Black Bean and Corn Salsa. I love this Salsa and its been a while since I’ve I had some. I also had a Diet Green Tea Snapple to drink.
Lundberg Organic Whole Grain Black Beans and Rice
DESCRIPTION
Enjoy this popular combination inspired by the Cuban version of rice and beans. Made with whole grain organic brown rice and high-fiber black beans, it’s a deliciously smart way to serve up a healthful side dish. You’ll love the spicy blend and the amazing flavor.
COOKING INSTRUCTIONS
Stove Top:
1 – In a medium saucepan combine 2 cups of water, rice, beans & seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil.
2 – Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 28 minutes.
3 – Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve.
4 – Soak up the compliments.
INGREDIENTS
Organic Parboiled Brown Rice, Organic Dehydrated Black Beans, Organic Spices (Paprika, Black Pepper, White Pepper, Cumin, Celery Seed, Cayenne), Sea Salt, Organic Dehydrated Vegetables (Tomato, Red Bell Pepper), Organic Dehydrated Onion, Organic Dehydrated Garlic, Organic Sugar, Organic Rice Concentrate.
NUTRITION FACTS
SIZE 6oz
Serving Size: 2oz. (56g – about 1/4 cup rice and 1 1/3 tbsp. seasoning mix) (1 cup prepared)
Servings Per Container: about 3
AMOUNT PER SERVING
Calories 210Calories from Fat 15
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 480mg 20%
Total Carbohydrate 44g 15%
Dietary Fiber 5g 20%
Sugars 2g
Protein 6g
http://www.lundberg.com/product/organic-whole-grain-rice-black-beans/
Petitchef
Foodista
Posts I Like
Blog at WordPress.com.
Entries and comments feeds.
