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Boneless Pork Ribeye w/ Diced Potatoes, Mini Sweet Ears of Corn, and Baked French Bread

Today’s Menu: Boneless Pork Ribeye w/ Diced Potatoes, Mini Sweet Ears of Corn, and Baked French Bread

For Breakfast I toasted Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Another nice day out there. 86 degrees and sunny, low humidity. After Breakfast I went to Kroger for Mom and stopped by McDonald’s and picked up Breakfast for her. I picked another 10 Roma Tomatoes and 5 Bell Peppers this morning. The plants have really produced this year! Later raked the yard and sprayed for weeds. I have to get that tree in our front yard cut down, all I do is rake leaves year around! Hopefully soon! For Dinner tonight I prepared Boneless Pork Ribeyes w/ Diced Potatoes, Mini Sweet Ears of Corn, and Baked French Bread.

I bought another of the AdapTable Pork Products at my last visit to Meijer. This on is the Chophouse Seasoned Boneless Pork Ribeye, Seasoned with the Chophouse – Garlic, Onion and Bell Pepper. I’m so happy that Meijer started carrying the AdapTable Products!

I’ll be preparing them on the stove in a Cast Ron Skillet. To prepare them I heated one tablespoon of oil in a skillet on medium-high. Cooked the Chops in a covered skillet for 8-9 minutes per side until product reaches 145°F on a meat thermometer. Removed them from heat, and let them rest for 3 minutes. And serve!

These were as just as Delicious as the other ones we tried! Seasoned just right and the Chops came out moist and juicy! You have to give the AdapTable Products a try!

For one side I prepared some Simply Potatoes Seasoned Diced Potatoes. Just love using all the Simply Potatoes Products, always easy to prepare, fresh and delicious Potato Dishes. These come seasoned with Seasoning, I added some Sea Salt.

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! I also baked a loaf of Pillsbury French Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

AdapTable Chophouse Seasoned Boneless Pork Ribeye
Chophouse Blend Pork Ribeye Chops
Seasoned With: Garlic, Onion and Bell Pepper

Directions:
1 – Briefly heat one tablespoon of oil in a skillet on medium-high.
2 – Cook chops in a covered skillet for 8-9 minutes per side until product reaches 145°F on a meat thermometer.
3 – Remove from heat, rest for 3 minutes. Enjoy!

Keep refrigerated. Keep hot food hot. Refrigerate leftovers immediately or discard.

Nutrition Facts
Serving Size 4.0 Ounce
Servings Per Container 4
Amount Per Serving
Calories 140.0
% Daily Value
Total Fat 4g 6%
Saturated Fat 1.5g 8%
Cholesterol 65mg 22%
Sodium 430mg 18%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 24g
https://adaptablemeals.com/product/chophouse-blend-pork-ribeye-chops/

Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn

June 26, 2018 at 5:18 PM | Posted in Bob Evan's, Green Giant, ribs | 2 Comments
Tags: Baking, BBQ, Bob Evan's Mashed Potatoes, Cooking, Curly's Baby Back Pork Ribs, Dinner, Food, Green Giant Mini Ears of Corn, Pork, recipes

Today’s Menu: Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin, Scrambled some egg Beater’s Egg Whites, heated up 2 Johnsonville Turkey Breakfast Sausage links, and had my morning cup of Bigelow Decaf Green Tea. Rain and passing thunderstorms today with a high of 86 degrees. Did some house cleaning for part of the day. Then went out in the shed and replaced some shelf brackets, had a couple that were broke and the other ones were about to break. For Dinner Tonight; Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn.

When having Ribs I usually make my Crock Pot Pork Back Ribs, I changed it up today. I’ve seen Curly’s Ribs advertised and in the stores forever but had never tried them before tonight’s Dinner. I bought a package of the Curly’s Baby Back Ribs from the local Kroger the other day. First thing I liked was that these are a lot easier and quicker to prepare.

To prepare them, it couldn’t be easier; The package instructions – Heat the oven to 375 degrees F. Line a baking sheet with aluminum foil. Remove ribs from package and place on baking sheet; cover with foil. Bake 20-25 minutes.

I then I came across another way to bake them from the – Pass the Peas Please blog on blogspot, (http://passthegreenpeasplease.blogspot.com/2014/02/store-bought-favorite-curlys-hickory.html). Heat your oven to 300 degrees. Line a rimmed cookie sheet with foil. Place the ribs on the foil then cover the cookie sheet with foil. Place in the oven and cook for 3 hours. I went with this way to preapre them. I always like the low and slow way to prepare food! For extra Sauce I used Jack Daniel’s Honey Barbecue Sauce. For the last 1/2 hour of cooking time I pulled back the top foil and brushed on The Jack Daniel’s BBQ Sauce across the top of the Ribs. Put the foil back on and finished cooking them.

The Ribs came out incredible! Tender, flavorful, and bursting with that BBQ flavor! So Curly’s Baby Back Ribs is a very delicious and time saving way to have some Ribs! I had bought 2 packages of them, I have the other one in the freezer, to be used soon! Good job on the Ribs there Curly!!

For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I just think Ribs and Mashed Potatoes were meant to be together. But being a Potato Lover I think Potatoes are meant for every meal!

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 later a Jello Sugar Free Dark Chocolate Pudding.

Curly’s Baby Back Pork Ribs

Curly’s Authentic Hickory Smoked BBQ products are always pulled, never shredded, for true restaurant quality. We start with the best cuts of meat—absolutely no fillers—then expertly smoke our pork, beef, chicken and ribs for hours so that you can enjoy the cuts you crave in minutes. Look for Curly’s at your local grocery store!
We expertly smoke our ribs for hours so you don’t have to. Enjoy a juicy and unforgettable flavor experience with Curly’s Ribs.

https://curlys.com/products

Stuffed Clams w/ Sliced Potatoes and Mini Ears of Sweet Corn.

January 10, 2018 at 5:57 PM | Posted in Green Giant, potatoes, seafood | Leave a comment
Tags: Baking, Cooking, Del Monte Sliced New Potatoes, Dinner, Food, Green Giant Mini Ears of Sweet Corn, Matlaw’s Stuffed Clams, Pillsbury Reduced Fat Crescent Rolls, recipes, Seafood

Today’s Menu: Stuffed Clams w/ Sliced Potatoes, Mini Ears of Sweet Corn, and Baked Crescent Rolls

For Breakfast this morning I prepared my favorite Breakfast; Hash Browns, Diced Ham, and a Egg. 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 Hashbrowns in a bow 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. It’s above zero to start the day, 40 degrees! For the day its cloudy and a high near 60. They say 60 degrees tomorrow also but we have a chance of getting between 6-10 inches of snow Friday and Saturday. It just depends on how the storm comes in. We usually miss the big amounts of snow through this part of the Ohio Valley, wait and see. After Lunch I got the leaf blower out and cleaned off the deck and driveway areas. Did a few things around the house and that was it for my day. For Dinner tonight I prepared a Stuffed Clam w/ Sliced Potatoes, Mini Ears of Sweet Corn and Baked Crescent Rolls.

I purchased The Stuffed Clams from the Seafood Department at Kroger. They are Matlaw Stuffed Clams (Brand) that they carry in the Seafood Case. We have these every so often and love having them! For the Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.

For one side dish I prepared a can of Del Monte Sliced New Potatoes. I use a lot of the Del Monte Products, always delicious and they store a lot longer than fresh Vegetables. To prepare them; boiled until heated and seasoned with Sea Salt, Ground Black Pepper, and Parsley Flakes.

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! I also baked a can of Pillsbury Reduced Fat Crescent Rolls. For dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!
It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable matlaws breadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at http://www.Matlaws.com/setsail.com

Seasoned Haddock w/ Oven Roasted Fingerling Potatoes and Mini Ears of Sweet Corn

May 31, 2017 at 4:54 PM | Posted in fish, Green Giant, potatoes, Zatarain's | Leave a comment
Tags: Baking, Cooking, Dinner, Fingerling Potatoes, Fish, Food, Green Giant Mini Ears of Sweet Corn, haddock, Herbs, recipes, Seafood, Spices, Zatarain'sCrispy Southern Fish Fri

Today’s Menu: Seasoned Haddock w/ Oven Roasted Fingerling Potatoes and Mini Ears of Sweet Corn

For Breakfast this morning I had another of the al fresco Apple Maple Chicken Sausage Breakfast Patties. I love this Sausage, so good! I found more of these at Meijer the other day and picked a few of the packages up. I love making these and making them into a Breakfast Sandwich, the patties are the perfect size for English Muffins. I fried the patty for 8 minutes and as that was cooking I toasted a Healthy Life Whole Grain English Muffin. Along with my Breakfast Sandwich I had that morning cup of Bigelow Decaf Green Tea. Passing showers this morning and then mostly sunny and 75 degrees. I got my cart out of the shed and cleaned it today, a much needed cleaning!Then repotted a couple of plants for Mom. For Dinner tonight its Seasoned Haddock w/ Oven Roasted Fingerling Potatoes and Mini Ears of Sweet Corn.

I had purchased 2 Haddock fillets from Kroger a while back. I had rinsed both fillets and cut into smaller pieces. I ended up with 3 bags, I had one the day I purchased them and having the last bag tonight. So I grabbed one of the plastic bag and laid it in the fridge overnight to thaw. So to prepare them I seasoned them with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is.

Then for another side I prepared some Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area. Still only 1 store around here locally that sells them, so thank you Jungle Jim’s!

I also boiled some Green Giant Mini Ears of Sweet Corn. If you’ve never tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

Oven-Roasted Fingerling Potato Fries

Ingredients:

Fingerling Potatoes
Extra Virgin Olive Oil
Garlic Powder
Sea Salt
Pepper
Chili Powder
Kraft Reduced Fat Parmesan Grated Cheese
Directions:

1.) Thoroughly clean and scrub the potatoes.

2.) Cut the potatoes in half and add to a large mixing bowl.

3.) Add the olive oil. I used about 1 tablespoon, but this will vary by how many potatoes you use. Just use enough oil to give the potatoes a nice coat. Add your seasonings.

4.) Put on a baking sheet and sprinkle with the Parmesan Grated Cheese

5.) Roast in the oven for 25-35 minutes at 450 degrees. The potatoes should be tender in the middle when done.

Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern

Dry Rubbed Chili Lime Boneless Pork Brisket w/ Cheddar and Bacon Mashed Cauliflower and Green Beans

March 4, 2017 at 6:51 PM | Posted in Green Giant, Pork, Swift Premium | Leave a comment
Tags: Baking, Cooking, Del Monte Cut Green Beans, Dinner, Food, Green Giant Cheddar and Bacon Mashed Cauliflower, Pork, recipes, Swift Premium Dry Rubbed Chili Lime Boneless Pork Brisket

Today’s Menu: Dry Rubbed Chili Lime Boneless Pork Brisket w/ Cheddar and Bacon Mashed Cauliflower and Green Beans

For Breakfast on this snowy March morning I toasted a Healthy Life Whole Grain English Muffin, lightly fried slices of Boar’s Head Sweet Sliced Ham, and 1 slice of Sargento Reduced Fat Swiss Cheese. And I had my Breakfast Sandwich! I also had that morning cup of Bigelow Decaf Green Tea. Outside another snow squall moved through the area, just like yesterday morning and about the same time of morning. Some areas had 2″ or more, we had a little over a 1/2″. Guess Old Man Winter wanted everyone to know it’s still Winter! Back into the 60’s by Monday though. After Lunch went to see Dad at the rehab center. He wasn’t looking too good today. I’m starting to really worry about him, hope he can turn it around. For Dinner tonight a couple of new items. I prepared a Dry Rubbed Chili Lime Boneless Pork Brisket w/ Cheddar and Bacon Mashed Cauliflower and Green Beans.

First time we have tried the Swift Premium Dry Rubbed Chili Lime Boneless Pork Brisket. We’ve tried a few of the others so we thought we would try the Brisket. I’m not normally a fan of Brisket of any kind but this one has changed my mind on Brisket! It comes already seasoned; Dry Rubbed Chili Lime. It comes packaged in 2 pieces. I used our large Cast Iron Skillet to cook it in. To prepare it; Preheated a lightly oiled, used Extra Light Olive Oil, Cast Iron skillet over medium-high heat. Removed meat from package and coated the Brisket lightly with Pam Cooking Spray and placed in skillet. Sauté approximately 10 to 12 minutes before turning. Turn the brisket and cook another 6 to 7 minutes. Sauté until the internal temperature reached 145˚F in the thickest part of the meat.

Removed from skillet and let it rest for 3 minutes. Sliced and served! It came out delicious! It had a nice char on the outside and was tender and moist, cooked perfectly. Another good item to have handy from Swift Premium.

For one side dish I tried another new item, the Green Giant Cheddar and Bacon Mashed Cauliflower. I found it Meijer the other day. I read the reviews on it and it seemed everyone enjoyed the taste but a common complaint was it too watery and thin. So I added a teaspoon of flour too it during the final 10 minutes of baking time and it seemed to cure that problem. It comes frozen in microwavable or baking tray, I baked mine. To prepare it; Preheated the oven to 425 degrees. i cut 2 slits near the center of the plastic to vent. Placed it on a baking sheet and placed it in the oven and baked it for 30 minutes. Removed it from the oven after the 30 minutes and peeled back the plastic and stirred. I also added a teaspoon of flour to it to thicken it up a bit. Replaced the film back on top and baked an additional 12 minutes. Removed it from the oven and let it stand 1 minute. Stirred it and served! Excellent taste and the flour thickened up just enough. Nice change of pace side dish.

Then I also heated up a can of my favorite, Del Monte Cut Green Beans. Just empty the can into a small sauce pan and heat to a light boil and heat until warmed. I also heated up the leftover French Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

Swift Premium Dry Rubbed Chili Lime Boneless Pork Brisket

Cooking Directions:
Grill:

1 – Preheat grill to medium-high heat.
2 – Remove meat from package.
3 – Coat brisket lightly with oil or cooking spray and place on grill.
4 – Grill approximately 6 to 7 minutes before turning.
5 – Turn the brisket and grill another 6 to 7 minutes. Grill until internal temperature reaches 145˚F in the thickest part of the meat.
6 – Remove from grill and let rest 3 minutes.
7 – Slice and serve.
Pan Sear:

1 – Preheat lightly oiled skillet over medium-high heat.
2 – Remove meat from package.
3 – Coat brisket lightly with oil or cooking spray and place in pan.
4 – Sauté approximately 10 to 12 minutes before turning.
5 -Turn the brisket and cook another 6 to 7 minutes. Sauté until the internal temperature reaches 145˚F in the thickest part of the meat.
6 – Remove from pan and let rest 3 minutes.
7 – Slice and serve.
*Grill temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Sugar, sea salt, dehydrated onion and garlic, spices including chili, lime juice powder (corn syrup solids, lime juice solids, natural flavor), dextrose, dehydrated lemon peel, citric acid, dehydrated bell pepper, natural flavors, ascorbic acid and annatto extract

Nutrition Facts
Swift premium pork brisket – Pork
Servings: 1
Calories 110 Sodium 430 mg
Total Fat 2 g Potassium 0 mg
Saturated 0 g Total Carbs 2 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 24 g
Cholesterol 30 mg
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/brisket/brisket/swift-premium-dry-rubbed-chili-lime-boneless-pork-brisket.aspx

Green Giant Cheddar and Bacon Mashed Cauliflower

Each serving of our savory Cheddar & Bacon Mashed Cauliflower has 1 full serving of cauliflower, no potato, and 40%* fewer calories than mashed potatoes. There are no artificial flavors or preservatives, and no guilt! *40% fewer calories than the leading brand of prepared mashed potatoes. Available in the frozen aisle.

Nutrition Facts
Serving Size 1/2 cup (120g)
Servings Per Container About 4.5
Amount Per Serving
Calories 90 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3.5g 17%
Trans Fat 0g
Cholesterol 20mg 6%
Sodium 460mg 19%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Sugars 3g
Protein 3g
Vitamin A 2% Vitamin C 30%
Calcium 6% Iron 2%
INGREDIENTS: Cauliflower, Milk, Vitamin A Palmitate, Vitamin D3, Water, Cream, Salt, Milk, Cultures, Salt, Enzymes, Cured with Water, Salt, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrate, Smoke Flavoring, Modified Rice Starch, Sea Salt, Chives, White Pepper
https://www.greengiant.com/products/detail/green-giant-cheddar-bacon-mashed-cauliflower/

Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Garlic Cauliflower and Mini Ears of Sweet Corn

January 25, 2017 at 6:55 PM | Posted in Green Giant, Wild Idea Buffalo | Leave a comment
Tags: Baking, Bison, Cooking, Dinner, Food, Green Giant Mini Ears of Corn, Path of Life All Natural Roasted Garlic Cauliflower, recipes, Steak, Wild Idea Buffalo - 8 OZ. TERES MAJOR FILET

Today’s Menu: Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Garlic Cauliflower and Mini Ears of Sweet Corn.

For Breakfast this morning I prepared a toasted Healthy Life Whole Grain English Muffin that I topped with some of my favorite Jam, Smucker’s Sugarless Blackberry Jam. Along with that morning cup of Bigelow Decaf Green Tea, I was set for the morning! A lot cooler morning than we’ve been having out there, 35 degrees. For the day it was around 58 degrees and showers on and off. After Breakfast I went to Walmart, needed some Bigelow Decaf Green Tea and printing ink for the copier. Stopped by the bank and dropped a couple of letters at the Post Office on the way back. Back at home did some light cleaning around the house. For Dinner tonight I prepared a Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Garlic Cauliflower and Mini Ears of Sweet Corn.

I used the Wild Idea Buffalo 8oz. Buffalo Terres Major Fillets that I had just ordered from Wild Idea. It’s sometimes tough to find these Steaks, they sell out as soon as they become available because they are so tender! Beyond any doubts one of the most tender cuts of any steak, Beef or Buffalo, you can find. I pan fried it in Extra Light Olive Oil and seasoned it with a bit of Crushed Dry Thyme along with McCormick Grinder Sea Salt and Black Peppercorn. I fried it about 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Filet came out medium rare with a beautiful char on it! These Wild Idea Buffalo Teres Major Steaks are tender and delicious, love them! I also prepared some Sauteed Mushrooms to go with my Steak. I don’t think there’s a better partner for Steak than Mushrooms!

For one side I prepared a bag of Path of Life All Natural Roasted Garlic Cauliflower. I purchase this at our local Meijer here in West Chester. Love shopping at Meijer, great selection of products! I had purchased a couple of Bags of it and had used one earlier. So to prepare the Cauliflower; It comes in a microwavable steamable bag. Just heated for 4 minutes, let it stand for 1 minute and serve. I’ve got another keeper product here! Fantastic Roasted Garlic flavor and they’re only 80 calories and 3 net carbs.

Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. As all frozen Green Giant Products, the items always taste fresh when prepared. For Dessert later tonight I’ll be having a new one from Weight Watcher’s, Peanut Butter Caramel Ice Cream Candy Bar.

Wild Idea Buffalo – 8 OZ. TERES MAJOR FILET

The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.
http://wildideabuffalo.com/products/8-oz-terres-major-filet

Path of Life All Natural Roasted Garlic Cauliflower

Cauliflower seasoned with roasted garlic, extra virgin olive oil, parsley and sea salt in a convenient steambag.

Ingredients
Cauliflower, extra virgin olive oil, roasted garlic, parsley, sea salt.Path of Life All Natural Roasted Garlic Cauliflower

Nutrition Facts
AMOUNT PER SERVING % DAILY VALUE *
Calories 80
Calories from fat 50
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 580mg 24%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g
http://www.pathoflifebrand.com/products/frozen-vegetable-side-dishes/all-natural-roasted-garlic-cauliflower/

Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes

December 15, 2016 at 5:52 PM | Posted in Green Giant, potatoes, shrimp | Leave a comment
Tags: Baking, Cooking, Dinner, Food, Fresh Water Shrimp, Green Giant Mini Ears of Sweet Corn, Potatoes, recipes, Shrimp, the Little Potato Company

Today’s Menu:Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes

Ohh baby its Cold Outside! The temperature was around 7 degrees but the windchill was minus 7! So for Breakfast on this cold morning I prepared a Ham and Cheese Omelet. I made the Omelet with 2 Eggs, Meijer Diced Ham, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a slice of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. Topped it off my morning cup of Bigelow Decaf Green Tea, which tasted real good in this Winter weather.

Outside we only had a high of 18 degrees but the windchill kept it around 11 degrees. Staying in today, so I baked a few loaves of Pillsbury Nut quick Bread. Then I hit the closet in my bedroom that looked more like a dump! Straightened that up and got my Winter coats Sweats out of our storage closet. Washed a few of the Pullovers and Sweaters. For Dinner tonight I prepared some Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes.

While at Kroger yesterday I seen they had more of that huge Freshwater Shrimp, and just can’t pass those up! To prepare them I rinsed them off in cold water and removed the shells, they were already deveined. Then I’m using Zatarain’s Shrimp Fri – Seasoned Seafood Breading Mix. I used this for the first time a while back and really like the coating it gives the Shrimp.

Poured about 1 inch of olive oil into large skillet. Heat oil to 350°F on medium heat. Take the peeled shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag. Dip shrimp in the batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag. Fry the shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels and served. The Zatarain’s Shrimp Fri is an excellent breading for Shrimp! Nice light coating with good flavor.

Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. As all frozen Green Giant Products, the items always taste fresh when prepared.

For another side I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). I also baked a loaf of Pillsbury French Bread, for Mom and Dad. For dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar.

Green Giant® Extra Sweet Corn-on-the-Cob Mini Ears

2 mini-ears of extra sweet corn-on-the-cob. Picked at the Peak of Perfection®, Kosher

Instructions: Cooking Directions: 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. Cook 2 ears 6 to 12 minutes. Cook 4 ears 10 to 16 minutes. Cook 6 ears 12 to 18 minutes. Cook 8 ears 14 to 20 minutes., Keep frozen.

Nutrition Facts
Serving Size61G
Servings Per Container12
Amount Per Serving
Calories50
Calories From Fat5
% Daily Value
Total Fat0.51
Saturated Fat0 G0
Trans Fat0 G
Cholesterol0 Mg0
Sodium0 Mg0
Total Carbohydrate9 G3
Dietary Fiber2 G7
Sugars4 G
Protein2

Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes

October 4, 2014 at 5:09 PM | Posted in Green Giant, Perdue Chicken Products | Leave a comment
Tags: Chicken, Cooking, Del Monte, Dinner, Food, GREEN BEANS, Green Giant Sweet Corn, PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast, Potatoes, Roasting

Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes

It’s been one cold and blustery day here today! Yes, I said COLD! Rolled out and grabbed the morning paper and it was 39 degrees with one cold wind blowing. They said with the wind chill factor we would struggle to get out of the 40’s and they were right. I can’t complain though, I love this cooler weather. Went to Kroger for Mom and myself and back home for an afternoon of College Football. For dinner tonight prepared a Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes.

I used the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast. As it says “Oven Ready’, already seasoned, and little clean-up needed plus always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for some Chicken Sandwiches or Chicken Tacos.

For one side I heated up a can of Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn. My favorite canned corn, delicious Sweet Corn. Then I also heated up a couple of cans of Del Monte Cut Green Beans & Potatoes. Love this, contains my 2 favorites of Green Beans and Potatoes all in one can. We also had Healthy Life Whole Grain Sliced Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.

INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

Nutrition Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes and Corn on the Cob

September 19, 2014 at 5:05 PM | Posted in Green Giant, pork chops, Simply Potatoes | Leave a comment
Tags: Cooking, Cumin, Cumin Spiced Pork Chops, Dinner, Food, Green Giant Mini Ears of Corn, Herbs, Jalapeno Cheddar Fried Potatoes, Jalapeno Pepper, Pork Chops, recipes, Simply Potatoes Steakhouse Seasoned Diced Potatoes, Spices

Today’s Menu: Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes and Corn on the Cob (Mini Ears)

It’s been another one of those beautiful early Fall Days here today, 40’s in the morning and a high of 70 degrees with a whole lot of sunshine! Got the car washed and then had to stop at the store and pick up a few items. Came back home and got the cart out and helped Mom with some yard work. A perfect day for it! For dinner tonight it’s Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes, Corn on the Cob (Mini Ears), and Baked Crescent Rounds.

To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore, great on Tenderloins, Roasts, or Chops.

For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. I had come across this a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. I also baked some Pillsbury Crescent Rounds; topped them with I Can’t Believe It’s Not Butter and Rubbed sage. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

Green Giant Corn-on-the-Cob, Extra Sweet, Mini-Ears

Our love for vegetables began over 100 years ago in Le Sueur, Minnesota. Today, we still have fourth-generation farmers who pick each crop at the peak of perfection. That’s how we make vegetables like Green Giant Extra Sweet Corn-on-the-Cob Mini Ears unforgettable. That’s Green Giant.

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
Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5 Calories 50

% Daily Values*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g

Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread

August 24, 2014 at 5:05 PM | Posted in Bob Evan's, Green Giant, polenta | 1 Comment
Tags: Baking, Bob Evan's Mashed Potatoes, Cast Iron Skillet, Cooking, Cumin, Dinner, Food, Green Giant Mini Ears of Corn, Pillsbury Rustic French Bread, Pork Chops, Roasting, Spices

Today’s Menu: Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread

It’s been another hot and humid day outside again. From what I hear it’s going to worse as the week goes on! Went and checked on Dad early this morning at the rehab center and then off to do some grocery shopping. Went to Kroger, they had some items on sale we needed. For dinner tonight I prepared a Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread.

For one side dish I prepared some Bob Evan’s Mashed Potatoes, my favorite Mashed Potatoes by far. Just microwave and serve. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. I also baked a loaf of Pillsbury Rustic French Bread, my Mom’s favorite so I bake her some whenever I can. Delicious dinner tonight! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Green Giant Corn-on-the-Cob, Extra Sweet, Mini-Ears

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
Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5Calories 50

% Daily Values*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g