chicken | My Meals are on Wheels

Grilled BBQ Chicken Breasts w/ Sliced Potatoes and Baked Beans

July 17, 2021 at 7:15 PM | Posted in chicken, Katie's Best Chicken | Leave a comment
Tags: baking, chicken breasts, Cooking, Dinner, Food, Grilling, Katie's Best Chicken, Kraft Hickory Smoke BBQ Sauce, La Baguetterie Roasted Garlic Oval Bread, recipes, Sliced Potatoes

Today’s Menu: Grilled BBQ Chicken Breasts w/ Sliced Potatoes and Baked Beans

To start this rainy Saturday Morning off I made a packet of the Pioneer Peppered White Gravy. Next I toasted up a couple of slices of Aunt Millie’s Live Carb Smart 1 Net Carb Wheat Bread. Then I also heated up 2 Johnsonville Turkey Breakfast Sausage Links. I also had a cup of Bigelow Decaf Green Tea. 82 degrees and thunderstorms on and off all day. After Breakfast I took Mom over to where she has her Hair done in Fairfield. It’s an every Saturday thing for Mom going to have her hair done. We stopped by my cousin’s house on the way home. Not much else going on. For Dinner tonight Grilled BBQ Chicken Breasts w/ Sliced Potatoes and Baked Beans.

Wanted to grill again today. So I had picked up a package of Katie’s Best Skinless and Boneless Chicken Breasts at Meijer and had it in the freezer, laid the package in the fridge overnight to thaw. For the BBQ Sauce I’m using Kraft Hickory Smoke BBQ Sauce. I’m seasoning it with Morton’s Lite Salt and Ground Black Pepper. I went out and fired the grill up first. Next I sprayed the Chicken with Pam Non Stick Cooking Spray on both sides of the Chicken Breast, then seasoned them with the Salt and Pepper and waited for the Grill to heat.

With the Grill ready I started. Added the Chicken and shut the lid on the grill. I let the chicken cook for 7 minutes, then used the tongs to flip the breasts over. Grilled for another 7 minutes longer. With about 1 minute of cooking time left I basted the Chicken with the Kraft Hickory Smoke BBQ Sauce and finished cooking. Checked the temperature of the Chicken with a thermometer reads it read just a tad over 165°. The Chicken came out fantastic! Moist and flavorful. Love this Katie’s Best Chicken!

As the Chicken was cooking I prepared the side dishes. For one side to go with the Chicken I prepared a can of Meijer Sliced Potatoes. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through and done!

Then for another side I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans! I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. And Dinner is served! The Chicken was spot on and the Potatoes and Beans work perfect with the BBQ Chicken. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Stick Pretzels with a Diet Peach Snapple to drink. Take care and stay safe everyone!

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.

http://www.katiesbestchicken.com/non-gmo/

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Loaded Potato Casserole and Shellie Beans

June 24, 2021 at 6:55 PM | Posted in beans, chicken, Idahoan Potato Products, Katie's Best Chicken | 2 Comments
Tags: baking, Buttermilk, Chicken, Cooking, Dinner, Flour, Food, Frank's Red Hot Sauce, Idahoan Loaded Potato Casserole, Katie's Best Thin Cut Chicken Breasts, Libby's Shellie Beans, Recipe

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Loaded Potato Casserole and Shellie Beans

I had a cup of Bigelow Decaf Green Tea to start the morning off. 86 degrees and mostly sunny out today. I had to go to Meijer to pick up a few items for tonight’s Dinner. I stopped by Wendy’s and picked up Breakfast for Mom. Then I stopped by the Bank ATM and then on home. Got the cart out of the shed along with the lawn tools and finished up the yard work, which seems to be never ending! I don’t mind though I love doing it. My Tomato and Pepper plants are doing great, all are full. Picked my first 2 Jalapenos yesterday. For Dinner tonight I prepared, Buttermilk Marinated Thin Sliced Chicken Breasts w/ Loaded Potato Casserole and Shellie Beans.

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, Katie’s Best Chicken.

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

For one side dish I prepared a box of Idahoan Loaded Potato Homestyle Casserole. I love all the Idahoan Potato Products. A very quick and easy way to prepare some delicious piping hot Potato Dishes.

For a 2nd side I prepared a can of Libby’s Shellie Beans. I had picked up a couple of cans at Meijer. I opened 1 can and added them to a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. I brought the beans to a rolling boil and reduced the heat to low until heated through. These are so good! Shellie Beans are Green Beans with added Pinto Beans. For Dessert later I had a Jello Sugar Free Dark Cherry Jello.

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

IDAHOAN LOADED BAKED® HOMESTYLE CASSEROLE
There’s no better way to start a savory Loaded Baked® homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich, cheesy, bacony side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
https://idahoan.com/products/loaded-baked-homestyle-casserole/

Chicken and Dumplings

June 19, 2021 at 6:47 PM | Posted in chicken, Chicken and dumplings | Leave a comment
Tags: baking, Betty Crocker® Heart Smart® Bisquick, Butter, Chicken and dumplings, chicken breasts, Cooking, Cornbread, Dinner, Dumplings, Flour, Food, Martha White Corn Meal Mix, recipes

Today’s Menu: Chicken and Dumplings and Cornbread

For Breakfast on this cold and snowy Thursday morning I Scrambled a couple of Eggs that I topped with Ortega Smoky Chipotle Taco Sauce. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and prepared a cup of Bigelow Decaf Green Tea. Outside a high of 87 degrees with rain and thunderstorms on and off all day. Well we finally can get out again without worry from the Chinese Covid Virus and can’t even enjoy it for the Cicadas and heat and humidity! No Breaks lately! So for Dinner 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! I guess if you can’t get out Chicken and Dumplings are the way to go! 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. Not the best Dinner for calories and carbs but having 1 time every 4 months or so doesn’t hurt.

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! It’s hard to resist these pillowy Dumplings of goodness!

As the Chicken and Dumplings were cooking I made Mom Cornbread, Mom loves 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 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

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

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Hash Browns and Shellie Beans

June 11, 2021 at 7:05 PM | Posted in beans, chicken, hash browns, Katie's Best Chicken, Simply Potatoes | Leave a comment
Tags: baking, Buttermilk, Chicken, Cooking, Dinner, Flour, Food, Frank's Red Hot Sauce, Katie's Best Thin Cut Chicken Breasts, Libby's Shellie Beans, Recipe, Simply Potatoes Shredded Hash Browns

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Hash Browns and Shelli Beans

To start today off I toasted a Thomas light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam and had a cup of Bigelow Decaf Green Tea. 91 degrees, humid and passing thunder storms out today. A friend of mine called and wanted me to take her out to Ross to the produce markets they have out there. They have 2 large produce markets within a mile of each other. Mom wanted a few things also. I was raised and went to High School out in Ross. So it’s always good to go back there. Back home did a few things outside around the house. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Hash Browns and Shellie Beans.

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, Katie’s Best Chicken.

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Light Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish!

For a 2nd side I prepared a can of Libby’s Shellie Beans. I had picked up a couple of cans at Meijer. I opened 1 can and added them to a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. I brought the beans to a rolling boil and reduced the heat to low until heated through. These are so good! Shellie Beans are Green Beans with added Pinto Beans. For Dessert later I had a Jello Sugar Free Dark Chocolate Pudding.

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Easy Lemon Chicken

May 18, 2021 at 6:01 AM | Posted in chicken, CooksRecipes | 1 Comment
Tags: Bell Peppers, Cooking, CooksRecipes, Diabetes, Easy Lemon Chicken, Fat Free Chicken Broth, Food, Fresh Lemon Juice, Ginger, Low-Sodium Soy Sauce, recipes, Spices, Splenda Sweetener

Here’s a recipe for Easy Lemon Chicken. To make this Recipe some of the ingredients you’ll be needing are Chicken Breast Tenders, Splenda Sweetener, Low Sodium Soy Sauce, Fresh Lemon Juice, Fat Free Chicken Broth, Ginger, Spices, and more! There’s 150 calories and 5 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Easy Lemon Chicken
Quick, easy and satisfying. Serve with rice or Asian noodles.

Recipe Ingredients:

1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
12 ounces chicken breast tenders, cut in thirds
1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat-free chicken broth
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

Cooking Directions:

1 – Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
2 – Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda® Granulated Sweetener and 1 teaspoon cornstarch together in a medium-sized mixing bowl.
3 – Heat oil in a medium frying pan. Add chicken and cook over medium-high heat for 3 to 4 minutes or until just done. Add sauce and sliced peppers. Cook 1 to 2 minutes more or until sauce thickens and peppers are slightly tender.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 150; Calories from Fat: 40; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 730mg; Total Carbs: 6g; Dietary Fiber: 1g; Sugars: 1g; Protein: 21g.

http://www.cooksrecipes.com/diabetic/easy_lemon_chicken_recipe.html

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Cream Style Skillet Corn and Shellie Beans

May 14, 2021 at 7:13 PM | Posted in chicken, Katie's Best Chicken | Leave a comment
Tags: baking, Buttermilk, Chicken, Cooking, Dinner, Flour, Food, Frank's Red Hot Sauce, Glory Seasoned Southern Style Cream Style Skillet Corn, Katie's Best Thin Cut Chicken Breasts, Libby's Shellie Beans, recipes

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Cream Style Skillet Corn and Shellie Beans

For Breakfast this morning I prepared Scrambled Eggs, Bacon, and Toast. Also had a cup of Bigelow Decaf Green Tea. I made enough for Mom and myself. Mostly sunny and 72 degrees outside today! Another perfect day out there. Not a lot to do today. Did a few small jobs inside and then outside. Later I got the cart out of the shed and just rode around for a while, just enjoying the sunshine! For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Cream Style Skillet Corn and Shellie Beans.

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used Katie’s Best Chicken.

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

I prepared a can of Glory – Seasoned Cream Style Skillet Corn. It had been awhile since I’ve had this. To prepare it just emptied the can into a sauce pan and heated to a boil. Reduced the heat, to a low simmer and continued heating until heated through. If you like Corn you’ll love this Glory Corn! Very good Corn side dish.

For a 2nd side I prepared a can of Libby’s Shellie Beans. I had picked up a couple of cans at Meijer. I opened 1 can and added them to a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. I brought the beans to a rolling boil and reduced the heat to low until heated through. These are so good, it’s been a while since I’ve had any. Shellie Beans are Green Beans with added Pinto Beans. For Dessert later I had a Jello Sugar Free Dark Chocolate Pudding.

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Glory Seasoned Southern Style Cream Style Skillet Corn

Glory Foods Cream Style Skillet Corn features sweet yellow and white corn kernels blended in a creamy sauce with onions, black pepper and a hint of bacon.

Nutrition Facts
Serving Size 0.5 cup
Servings Per Container 3
Calories 90 Calories from Fat 30
Amount Per Serving % Daily Value*
Total Fat 3.5g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carb 16g 5%
Dietary Fiber 8%
Sugars 5g
Protein 2g
http://www.gloryfoods.com/products/seasoned-string-beans-and-other-vegetables/skillet-corn/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

May 6, 2021 at 7:03 PM | Posted in chicken, greenbeans, potatoes | Leave a comment
Tags: Canned Green Beans, Cast Iron Skillet, Chicken, Chicken Thighs, Cooking, Dinner, Flour, Food, Fried Potatoes, GREEN BEANS, recipes, Red Potatoes

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

To start this Thursday morning off I prepared a Breakfast Sandwich using al fresca Chicken Sausage Patty, Egg White Patty, 1/2 slice of Kraft Deli Deluxe Sharp Cheddar Cheese, all served on a Thomas Light English Muffin. The Egg White Patty is something new I tried from Good Food Made Simple. If you come across these, give them a try! They are very good and only 35 calories and 2 carbs per patty! I also had a cup of Bigelow Decaf Green Tea. High of 61 degrees with rain showers moving in later. Lot of rain here lately. After Breakfast I took Mom to a local Plant and Tree Nursery. She bought a couple of Hanging Baskets of Flowers. Back home did a few things around the house. So for Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

We just can’t seem to have Fried Chicken Thighs without Fried Potatoes and Green Beans! I had the Chicken Thighs in the freezer and grabbed a package last night and let it thaw in the fridge overnight. 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 were meant to be together, one of our favorite meals!

I got a large Cast Iron Skillet, sprayed it with a light coat of 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 and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 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.

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and 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 medium 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.

I had opened up a quart jar of Canned Green Beans and had them already cooking. I love these Green Beans. They always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert/Snack later I had a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

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.

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Baked Shredded Potatoes and Sugar Snap Peas

April 19, 2021 at 7:13 PM | Posted in chicken, Main Street Bistro | Leave a comment
Tags: baking, Chicken, Cooking, Dinner, ESER’S MAIN STREET BISTRO – BAKED SHREDDED POTATO CASSEROLE, Flour, Food, Frank's Red Hot Sauce, Katie's Best Thin Cut Chicken Breasts, Mann's Stringless Sugar Snap Peas, recipes

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Baked Shredded Potatoes and Sugar Snap Peas

To start the day I toasted a Thomas Light English Muffin and topped it with Smucker’s Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. After Breakfast I went and picked up Breakfast for Mom at McDonald’s. 66 degrees, sunny and of course windy outside today. Brought that Home and left for Meijer, they had Herb and Vegetable plants come in. I love growing different types of Pepper Plants. I picked up Bell Pepper plants and a couple of other Peppers. I have some ordered also. I also picked up a couple vegetable/flower boxes. These are going to be a lot better than the pots I usually grow them in. These are deeper to help the growth. I also picked up a couple Tomato Plants. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Baked Shredded Potatoes and Sugar Snap Peas, also baked some Pillsbury Crescent Rolls for Mom.

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used Katie’s Best Chicken.

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

For a Side I prepared some RESER’S MAIN STREET BISTRO – BAKED SHREDDED POTATO CASSEROLE. It comes in a tray that you can microwave or bake in the oven. As usual I’m going with the Oven Baking way. Very easy to prepare. Preheat the oven to 350 degrees. Just remove the tray from the package and remove the film covering the tray. Place the tray on a baking sheet and heat in the oven for 22 minutes. And it’s ready to serve!

Seasoned with a shake of Salt and Pepper along with a sprinkle of Kraft 2% Shredded Sharp Cheddar Cheese. This turned out delicious! Came out bubbling hot. Plenty of Potatoes and loaded with flavor! Fantastic Potato item to have in the fridge.

For a second Side I prepared a bag of Mann’s Stringless Sugar Snap Peas. To prepare them I used a medium size skillet. I added a tablespoon of Extra Light Olive Oil and heated it on medium heat. As the skillet was heating I emptied the bag of Snap Peas into the skillet. Stirred a few times and cooked them for 5 minutes. Ready to serve. Very good Snap Peas, nice and full! For Dessert later a Jello Dark Cherry Sugar Free Jello. Take Care all and Stay Safe!

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

RESER’S MAIN STREET BISTRO – BAKED SHREDDED POTATO CASSEROLE

Restaurant Quality. Stay-at-Home Comfort.
Celebrate summer right at home, with time-saving side dishes from Main St Bistro®. Our refrigerated side dishes are ready to pair with your favorite entrée in minutes, for a fuss-free meal everyone can enjoy. https://mainstbistro.com/

BAKED SHREDDED POTATO CASSEROLE
A hearty baked casserole of shredded potatoes topped with golden-brown sharp cheddar cheese.

* Fully Baked
* No Artificial Colors or Flavors
* Microwave/Oven Safe Tray
* Ready in 5 Minutes

Nutrition Facts

Serving Size 2/3 cup (159g)
Servings Per Container about 3.5
Amount Per Serving

Calories 210
Amount % Daily Value
Total Fat 11g 14%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 670mg 29%
Total Carbohydrates 21g 8%
Dietary Fiber 2g 7%
Sugars 3g
Protein 8g
https://mainstbistro.com/product/baked-shredded-po

Appetizer of the Week – Lip-Smackin’ Citrus Wings

April 10, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, chicken, Chicken Wings, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Appetizers, baking, Brown Sugar, Chicken Drummies and Wingettes, Cooking, CooksRecipes, Crushed Red Flakes, Food, Garlic, Gingerroot, Green Onions, Lip-Smackin' Citrus Wings, Ocean Spray® 100% Juice Citrus Mango Pineapple, recipes, Soy sauce

This week’s Appetizer of the Week is some Lip-Smackin’ Citrus Wings. To make this week’s recipe you’ll be needing Ocean Spray® 100% Juice Citrus Mango Pineapple, Brown Sugar, Soy Sauce, Crushed Red Flakes, Garlic, Gingerroot, Chicken Drummies and Wingettes, and Green Onions. Appetizers with a kick! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Lip-Smackin’ Citrus Wings
Expect these zesty hot wings to fly off the appetizer table!

Recipe Ingredients:
1 cup Ocean Spray® 100% Juice Citrus Mango Pineapple
1/4 cup brown sugar, firmly packed
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
2 teaspoons finely chopped garlic
2 teaspoons finely chopped gingerroot
3 pounds chicken drummies and wingettes
2 tablespoons chopped green onions

Cooking Directions:
1 – In 2-cup measure, stir together juice, sugar, soy sauce, pepper flakes, garlic and gingerroot. Place chicken in gallon-sized heavy resealable plastic bag; pour marinade over chicken and seal. Refrigerate chicken mixture 2 to 24 hours, turning occasionally to keep chicken coated in marinade.
2 – Preheat oven to 350°F (175°C). Line 15x10x1-inch jelly roll pan with aluminum foil. Spray with nonstick spray.
3 – Remove chicken pieces from marinade; place in single layer on baking sheet.
4 – Bake uncovered 30 minutes; drain off accumulated juices and turn chicken. Increase temperature to 425°F (220°C). Bake an additional 10 to 15 minutes or until juice of chicken is no longer pink and chicken is golden brown.
5 – Meanwhile, pour marinade into 1-quart saucepan. Heat to boiling; reduce heat and simmer, uncovered, over medium heat 15 to 25 minutes until mixture is reduced to about 1/3 cup and slightly thickened.
6 – When chicken is done, place chicken in large bowl. Drizzle reduced marinade over chicken. Stir until chicken is coated. Place on serving platter; sprinkle with green onions.
Makes 8 servings (about 3 wings each).
https://www.cooksrecipes.com/appetizer/lip-smackin’_citrus_wings_recipe.html

Grilled BBQ Chicken Breasts w/ Sliced potatoes and Baked Beans

April 8, 2021 at 6:52 PM | Posted in chicken, grilling | Leave a comment
Tags: baking, chicken breasts, Cooking, Dinner, Food, Grilling, Katie's Best Chicken, Kraft Hickory Smoke BBQ Sauce, La Baguetterie Roasted Garlic Oval Bread, recipes, Sliced Potatoes

Today’s Menu: Grilled BBQ Chicken Breasts w/ Sliced potatoes and Baked Beans

For Breakfast this morning I prepared French Toast and Turkey Sausage Links. For my Bread for the French Toast I used a new Bread from Aunt Millie’s I recently came across at Meijer, Aunt Millie’s Live Carb Smart 1 Net Carb Wheat Bread. For my Syrup I used Log Cabin Sugar Free Maple Syrup. More on this Bread in a post later. Anyway, for my Sausage I used Johnsonville Turkey Breakfast Sausage Links. I also had a cup of Bigelow Decaf Green Tea. Now that’s a Breakfast! 70 degrees with rain showers out today. Got the cart out this morning before the rains moved in and sprayed for weeds, we have a lot of them. I had also bought some Mole Bait. Everyone has a problem with Moles this year. Cleaned the cart up before putting it away. For Dinner tonight Grilled BBQ Chicken Breasts w/ Sliced potatoes and Baked Beans.

Wanted to grill again today. So I had picked up a package of Katie’s Best Skinless and Boneless Chicken Breasts at Meijer and had it in the freezer, laid the package in the fridge overnight to thaw. For the BBQ Sauce I’m using Kraft Hickory Smoke BBQ Sauce. I’m seasoning it with Morton’s Lite Salt and Ground Black Pepper. I went out and fired the grill up first. Next I sprayed the Chicken with Pam Non Stick Cooking Spray on both sides of the Chicken Breast, then seasoned them with the Salt and Pepper and waited for the Grill to heat.

With the Grill ready I started. Added the Chicken and shut the lid on the grill. I let the chicken cook for 7 minutes, then used the tongs to flip the breasts over. Grilled for another 7 minutes longer. With about 1 minute of cooking time left I basted the Chicken with the Kraft Hickory Smoke BBQ Sauce and finished cooking. Checked temperature of the Chicken with a thermometer reads it read just a tad over 165°. The Chicken came out fantastic! Moist and flavorful. First time using the Kraft Sauce and it was excellent!

As the Chicken was cooking I prepared the side dishes. For one side to go with the Chicken I prepared A can of Meijer Sliced Potatoes. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through and done!

Then for another side I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans! I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. And Dinner is served! The Chicken was spot on and the Potatoes and Beans work perfect with the BBQ Chicken. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Stick Pretzels with a Diet Raspberry/Tea Snapple to drink. Take care and stay safe everyone!

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/