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

February 15, 2019 at 6:27 PM | Posted in chicken, stir-fry | 4 Comments
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Tonight’s Menu: Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms

 

 

Just a cup of Bigelow Decaf Green Tea this morning for Breakfast. This morning Mom had some errands to run so I drove. We first went to Jungle Jim’s International Market, love shopping there! Then I took her to the local shopping mall. Back home not much else going on. 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; Chicken, 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. You can use Beef, Pork, or Shrimp instead of the Chicken. All will work great!

 

 

 

 

 

I’m using the leftover Chicken from last night’s Perdue Whole Roaster. Pulled all the leftover 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 Dr. Pepper to drink.

 

 

 

 

 

 


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

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Sunday’s Chicken Dinner – Diabetic Grilled Chicken Recipe

February 10, 2019 at 6:02 AM | Posted in chicken, diabetes friendly, Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner recipe is – Diabetic Grilled Chicken Recipe. You’ll be using Boneless, Skinless Chicken Breasts along with an assortment of Herbs and Spices. Prepared on the Grill or in the Oven. The Dish is 144 calories and 1 carb per serving! The recipe is off the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Diabetic Grilled Chicken Recipe
Ingredients
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon (or 3 cloves) minced garlic
1/2 teaspoon dry parsley
1 teaspoon dry rosemary
3/4 teaspoon dry sage
1 teaspoon dry thyme
1 teaspoon salt
1/2 teaspoon coarse ground pepper

Directions
1 – Place chicken in a zip-top bag. In a small bowl, whisk together remaining ingredients and pour over chicken. Seal bag tightly and shake gently to coat chicken well. Allow chicken to marinate in the refrigerator for at least 2 hours, shaking bag gently twice during marinating to recoat chicken.

2 – After chicken has marinated, discard remaining marinade. Preheat grill to medium-high heat, or preheat oven broiler. Grill or broil chicken about 8–10 minutes per side, or until chicken is no longer pink and the juices are clear (cooking time may vary depending on the thickness of the meat).

Yield: 6 servings. Serving size: 4 ounces.

Nutrition Facts Per Serving:
Calories: 144 calories, Carbohydrates: 1 g, Protein: 26 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 188 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/herb-marinated-chicken/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

February 7, 2019 at 6:32 PM | Posted in chicken, greenbeans, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 


To start the Morning off I had a cup of Bigelow Decaf Green Tea for Breakfast. Just not hungry this morning. Heavy rain and thunder on and off all day, a high of 65 degrees. Tomorrow our high is going to be in the 20’s! Not much going on, I think I have a Sinus Infection so taking it easy. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!

 

 

 

 

 

I first grabbed a large Cast Iron 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. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

 

 

Golden Brown and Delicious!

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!

 

 

 

 

 

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 

 


With the skillet already heated I added the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare and so good!

 

 

 

 

 

As the Potatoes were cooking I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 


Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Sunday’s Chicken Dinner – Baked Chicken Breasts Supreme

February 3, 2019 at 6:02 AM | Posted in chicken, Sunday's Chicken Dinner | Leave a comment
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I’m putting my usual Soup Special of the Day on the back burner for now and replacing it will be my new Sunday post of Sunday’s Chicken Dinner. It doesn’t get much more traditional thank a Chicken Dinner on Sunday. It seemed every Sunday my Grandmother would always have a big Sunday Dinner of Fried Chicken! I hope you all enjoy the new Sunday feature post!

This week’s Sunday’s Chicken Dinner recipe is a Baked Chicken Breasts Supreme. Its Marinated Chicken Breasts in a Yogurt, Lemon Juice, Worcestershire Sauce, Celery Seed, Hungarian Sweet Paprika, Garlic, Salt, and Pepper Marinade. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. So Enjoy and Make 20019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Chicken Breasts Supreme
Recipe Ingredients:
1 1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
8 boneless, skinless chicken breast halves
2 cups fine dry bread crumbs

Cooking Directions:
1 – In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.
2 – Remove chicken from marinade; coat each piece with crumbs.
3 – Arrange on a lightly greased shallow baking pan.
4 – Bake, uncovered, at 350°F (175°C) for 45 minutes or until juices run clear.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.
https://www.cooksrecipes.com/diabetic/baked-chicken-breasts-supreme-diabetic-recipe.html

Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus

January 16, 2019 at 6:33 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus

 

 

 

To start the Morning off I Poached an Egg and served it on a Thomas Light 100% Multi Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea for Breakfast. After Breakfast I went to a electronics and compute store, Micro Center. Looking around for a laptop. Amazing what they have out now! After Lunch I drove Mom to a couple of errands. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus.

 

 

 

 

 


I purchased a package of the 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. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!

 

 

 

 

 

I first grabbed a large Cast Iron 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. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

 

 

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!

 

 

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 


With the skillet already heated I added the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare and so good!

 

 

 

 

 

For another side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, 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. 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. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Pulled Chicken Sandwich w/ Baked Fries

January 4, 2019 at 6:36 PM | Posted in chicken, Ore - Ida | Leave a comment
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Today’s Menu: Pulled Chicken Sandwich w/ Baked Fries

 

 

For Breakfast I had a Poached Egg and served it on a slice of toasted Aunt Millie’s Light Whole Grain Bread. I also had my morning cup of Bigelow Decaf Green Tea. Cloudy, passing light shower, and 44 degrees outside today. After Breakfast I did a load of laundry. Later after Lunch I went to Kroger to pick up a couple of things for tonight’s Dinner. Back home cleaned the Kitchen and the fridge. For Dinner tonight, Pulled Chicken Sandwich w/ Baked Fries

 

 

 

 

 

 

I picked a Kroger small Rotisserie Chicken at Kroger earlier. I pulled all the Meat of the Chicken to make the Sandwiches. The Kroger Rotisserie Chicken is about 1/2 the size of the Simple Truth Rotisserie Chickens, but just as good!

 

 

 

 

 

To make the Sandwiches I’ll need; 1 Kroger Rotisserie Chicken, Boar’s Head Swiss Cheese, Jack Daniel’s Hickory Barbecue Sauce, Butter Lettuce, Kroger Bakery White Slider Rolls.

 

 

 

 

 

 

After Pulling the Chicken Meat I seasoned it with just a bit of Morton’s Light Salt and Ground Black Pepper. I then heated it up in a skillet for about 4 minutes. Then to make the Sandwiches; I took a couple of the Slider Rolls and cut them in half. Next I took a leaf of the Lettuce and placed it on the bottom bun. Next a 1/2 slice of Swiss Cheese. Next the Pulled Chicken and topped all off the Jack Daniel’s Hickory Barbecue Sauce. And this is one great tasting Sandwich! I love Rotisserie Chicken, you can use it in so many different ways. Then the Jack Daniel’s Hickory Barbecue Sauce just adds that extra flavor. First time using the Kroger Bakery Slider Rolls. They are only 90 calories per roll, so not too bad. Excellent Sandwiches.

 

 

 

 


I also baked some Ore Ida Crinkle Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 


Jack Daniel’s® Honey Smokehouse™
Known for its attention to detail and unrelenting quality, Jack Daniel’s® slow cooks its Honey Smokehouse™ Barbecue Sauce using a blend of real honey and spices to ensure the perfect balance of sweet smokey flavor for all your grilling and baking occasions. Brush on meat during last 10 to 15 minutes of cooking for delicious flavor.
http://www.jackdanielssauces.com/bbq/bbq_products.aspx

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

January 2, 2019 at 6:32 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

To start the Morning off I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Cloudy and 40 degrees out today, we need some sunshine! After Breakfast I went to Meijer for a few items and then stopped by McDonald’s and picked up Breakfast for Mom. Cleaned the house, dusted and ran the sweeper. Later did some work and cleaning of the computer. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

Mom purchased a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger earlier today 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. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!

 

 

 

 

 

I first grabbed a large Cast Iron 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. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

 

 

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!

 

 

 

 

 

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 

 


With the skillet already heated I added the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare and so good!

 

 

 

 

As the Potatoes were cooking I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Eating out tonight, Guthrie’s Chicken Fingers

December 29, 2018 at 6:19 PM | Posted in chicken, cooking | 4 Comments
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Today’s Menu: Guthrie’s Chicken Fingers – Snack Box

 

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I love combinations of Potatoes and Ham. Cooler out today, only a high of 36 degrees and partly cloudy. Not a thing going on today, I was a slug! Watched College Football and Basketball and caught up on some shows I had recorded. Mom took me out to eat tonight for my Birthday, turning 60 today! Been rough getting here but doing pretty good now. I normally don’t eat out but Mom loves going out so we had planned on going to Texas Roadhouse but they were on over an hour wait so we switched it to Guthrie’s Chicken Fingers. We’ll go to Texas Roadhouse next week, during the week.

 

 

 

 

The meal was so good! We each had a Guthrie’s Chicken Fingers – Snack Box. The Snack Box includes – 3 Chicken Fingers, Fries, and 1 Guthrie’s Signature Sauce. For me their Chicken Fingers and Fries can’t be beat, and we love the Special Sauce! Till tomorrow, later!

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

December 23, 2018 at 6:32 PM | Posted in chicken, greenbeans, potatoes | 6 Comments
Tags: , , , , , , , ,

Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Cloudy and 42 degrees out today, we need some sunshine around here! After my Tea I headed off to Kroger. We’re having more family over for Christmas Eve than we thought so I needed to find some Items to prepare for the Christmas Eve Party. I ended up buying some Lunch Meat and Cheese to make Meat and Cheese Tray. Then I bought a loaf of Mini Cocktail Rye Bread and a Pork Tenderloin Roast. I’ll bake the Roast and slice it thin and lightly bake the Rye Bread and make Mini Pork Tenderloin Sandwiches, with Spicy Mustard and Horseradish Sauce on the side for toppings. Finally I bought a couple of Frozen Appetizers for the Kids that I’ll bake. I stopped by McDonald’s and picked up Breakfast for Mom. Cleaned the house and then later watched some NFL Football. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 


I purchased another package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger earlier today 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!

 

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 


With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

 

 

Then I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a sauce pan with a small piece of Pork and serve. Fresh Green Beans in December, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Peach Snapple to drink.

 

 

 

 

 

 

 


Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

December 10, 2018 at 6:33 PM | Posted in chicken, potatoes | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

For Breakfast this morning I prepared a Poached Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. I also had that morning cup of Bigelow Decaf Green Tea. Started off a cold morning at 18 degrees. Partly Sunny and 38 degrees for the afternoon. After Breakfast I followed my neighbor to an auto repair place and he dropped his car off and I brought him back home. Later in the afternoon I took him back to pick it up. Got the leaf blower out and cleaned off the leaves on the deck and driveway areas. After Lunch I went and got the car washed and cleaned the inside windows. That was about it for the day. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 


I purchased another package of the 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!

 

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 


With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

 

 


Then I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a sauce pan with a small piece of Pork and serve. Fresh Green Beans in December, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

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