Cajun Rainbow Trout w/ Hash Browns and Green Beans

September 17, 2021 at 6:54 PM | Posted in fish, greenbeans, hash browns, Rainbow Trout, Simply Potatoes | Leave a comment
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Today’s Menu: Cajun Rainbow Trout w/ Hash Browns and Green Beans

 

 

For Breakfast it was a cup of Bigelow Decaf Green Tea. 89 degrees, humid, and mostly sunny out today. A Friend of mine broke her leg yesterday. She needed a few items from the store and prescription filled so I went to Walgreens and then on to Meijer for her. Back home I gave a couple of neighbors a hand getting their yard sale tables ready for tomorrow. Tomorrow is our community yard sale. They do this once a year and usually get a huge turnout. Ready to relax tonight! For Dinner tonight I prepared a Cajun Rainbow Trout w/ Hash Browns and Green Beans.

 

I had the Rainbow Trout Fillet that I had purchased from Meijer, in the freezer. I’m glad I bought as much Rainbow Trout and Walleye as I could because it’s tough to find some now. So I laid the package of 1 fillet in the fridge overnight to thaw. To prepare it all I’ll need is; Rainbow Trout Fillet, 1 teaspoon Extra Virgin Olive Oil, 1 Teaspoon Zatarain’s Creole Seasoning, and 1 Teaspoon chopped Parsley Flakes. To prepare it I preheat the broiler. Pat the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Place skin side down on a broiler rack and broil 4-6 inches from heat for 5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Creole Seasoning!

 

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! I also heated up a can of Del Monte Cut Green Beans. I just love the trio of the Cajun Rainbow Trout, Hash Browns, and Green Beans, one of my favorites for sure! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzel Sticks with a Sprite Zero to drink.

 

 

 

 

 

 

Rainbow Trout
The rainbow trout is a trout and species of salmonid native to cold-water tributaries of the Pacific Ocean in Asia and North America. – Wikipedia

Rainbow trout is packed with protein and essential Omega-3 fatty acids, as well as potassium – all of which can help to manage high blood pressure, improve muscle strength and boost metabolism. Rainbow trout are loaded with phosphorus, and a good source of Vitamins B6, B12, pantothenic acid, and selenium.

 

 

 

Zatarain’s Creole Seasoning

There’s nothing quite like Zatarain’s Creole Seasoning. A blend of spices that could only come from New Orleans offers a deliciously different flavor than your standard salt and pepper. Shake it on pretty much anything from meats and seafood to soups, salads and eggs.
Ingredients
Salt, Dextrose, Spices (Including Red Pepper, Paprika), Garlic, Sugar, Onion, Disodium Inosinate And Guanylate (Flavor Enhancers), Extractives Of Paprika, And Natural Flavors.
http://www.mccormick.com/zatarains/products/spices-and-seasonings/spices-and-extracts/creole-seasoning

Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob

September 13, 2021 at 7:16 PM | Posted in AdapTable Pork Chops, Corn, greenbeans, Pork, pork chops | Leave a comment
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Today’s Menu: Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 91 degrees and humid outside today. We need rain bad here, everything drying up again! Not a lot going on today. I took an elderly neighbor to Kroger, he no longer has a drivers license. Back home took care of small jobs around the house. For Dinner tonight it’s a Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob.

 

I purchased a 2 Chop package of the AdapTable Pork Products on my last visit to Meijer. 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!

 

 

 

 

I prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Salt Pork in a kettle. Love these Canned Green Beans, they are so fresh tasting! I could have Green Beans every day, love them!

 

I also boiled a couple of Ears of the Sweet Corn I purchased at Jungle Jim’s last weekend. I had purchased 4 Ears of Yellow and White Sweetcorn. To prepare it I boiled the Ear of it until done. Then when ready to eat I sliced the Kernels of Corn off and served it like that. I also had a couple Aunt Millie’s Live Carb Smart Dinner Rolls. For Dessert later a Jello Sugar Free Dark Chocolate Pudding. Take Care all!

 

 

 

 

 

 

 

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/

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

September 5, 2021 at 7:12 PM | Posted in chicken, greenbeans, Katie's Best Chicken, potatoes | Leave a comment
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Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

 

 

To start today off I had a cup of Bigelow Decaf Green Tea. 84 degrees, a bit more humid and passing rain showers out today. Not a lot going on today. Caught up on few things around the house and outside. I had the cart out just riding around and a man around the corner had an almost new push mower he had sitting at the end of his driveway, he had a sign on it free. He told me it was like new and started real easy. So I took it on home. Of course being in a wheelchair I can’t use it. But the guy that mows our grass came up and took it. He mowed our yard with it and it ran great! The blades were really sharp on it. So that was my good deed for Sunday! So for Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green 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 added 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 we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry them with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. 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.

 

 

 

 

 

For a 2nd side I prepared a quart jar of our canned Green Beans. So glad to have so many quarts of canned Green Beans. Just heat them up and they taste like they were just picked, delicious! For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

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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/

Catfish Nuggets w/ Fried Potatoes and Cut Green Beans

August 24, 2021 at 7:15 PM | Posted in fish, greenbeans, potatoes | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Fried Potatoes and Cut Green Beans

 

To start this morning off I Scrambled a couple of Eggs, toasted 2 slices of Aunt Millie’s Live Carb Smart Wheat Bread, and had a cup of Bigelow Decaf Green Tea. A great way to start the day. 94 degrees, sunny, and humid. We had a heat index of 105 degrees out. Good day to stay in which is what I did. I needed to rest and get caught up on sleep. I fought with Phantom Pains from late yesterday afternoon until about 5:00 this morning. I had little to no sleep. Good day to stay in. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes and Cut Green Beans.

 

I had bought the Catfish Nuggets from Kroger and had them in the freezer. I sat the bag in the fridge overnight to thaw. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side for about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.

 

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. 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 also heated up a can of Del Monte Cut Green Beans. What a meal Catfish, Fried Potatoes and Green Beans. I also made a small Cast Iron Skillet of Cornbread. Then for Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

 

 

 

 

 

 

 

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob

August 11, 2021 at 7:09 PM | Posted in AdapTable Pork Chops, Aunt Millie's Live Carb Smart, Corn, greenbeans | Leave a comment
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Today’s Menu: Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 92 degrees and humid outside today. The humidity had the heat index at 101 degrees! I went to Meijer after my Tea for a few items. Back home I took a quick nap, my allergies are still hitting me hard. Later cleaned off the deck and driveway areas. That’s about it for my day. For Dinner tonight it’s a Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob.

 

I bought another of the AdapTable Pork Products at my last visit to Meijer. 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!

 

I prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Salt Pork in a kettle. Love these Canned Green Beans, they are so fresh tasting! I could have Green Beans every day, love them!

 

 

 

 

 

I also boiled a couple of Ears of the Sweet Corn I purchased earlier at the Fresh Produce Markets. Tasted so fresh and good! For the Corn, we purchased a dozen Ears of Yellow and White Sweetcorn. For that I boiled an Ear of it until done. Then when ready to eat I sliced the Kernels of Corn off and served it like that. I also had a couple Aunt Millie’s Live Carb Smart Dinner Rolls. For Dessert later a Jello Sugar Free Dark Cherry Jello. Take Care all!

 

 

 

 

 

 

 

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/

Baked Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans

August 3, 2021 at 7:13 PM | Posted in Bob Evan's, greenbeans, Meijer Crispy Chicken Strips | Leave a comment
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Today’s Menu: Baked Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 92 degrees, cloudy, and humid out. I went to Meijer after having my Tea, Mom needed a few things. On the way back home I stopped at Wendy’s and picked up Breakfast for Mom. We have another hot and humid day out there, some areas close by had some rain. Just did a few things around the house just to stay busy. For Dinner tonight I prepared Baked Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans.

 

Some Chicken Strips sounded good for tonight. We usually use Pilgrim Chicken Strips (Frozen) but it looks as though no one carries them so I went with the Meijer Crispy Chicken Strips instead. We had them a while back and really liked them better than Pilgrim Chicken. They come frozen also. To prepare them I preheat the oven to 400° degrees. I then grabbed a baking sheet that I lined with foil and sprayed it with Pam Non Stick Cooking Spray. I lined the Strips on the sheet and slid the Pan into the oven. I baked them for 18-20 minutes or until heated through: Turn halfway through heating. The Strips came out excellent. Nice Breading and the Chicken was moist and tender. I served these with some Hidden Valley Ranch Buffalo Dressing.

 

For a side I prepared a package of Bob Evan’s Mashed Potatoes. Just microwave for 6 total minutes and serve, just as good as homemade, if not better. I could make a meal out of just Mashed Potatoes.

 

 

 

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert/Snack later some Reduced Fat Triscuits topped with Reduced Fat Philadelphia Cream Cheese. Aldo had a 7.5 oz. Coke Zero to drink.

 

 

 

 

 

 

 

 

Meijer Crispy Chicken Strips
This fully cooked meal makes for a great ready-to-cook entrée that tastes as good as it is easy to make! Serve Meijer Crispy Chicken Strips with your favorite sauce or marinade to bring out their incredibly savory flavor.

Green Beans, Sweet Corn, Potatoes and Cornbread (Oh My)

July 2, 2021 at 7:12 PM | Posted in Corn, greenbeans, potatoes, vegetables | Leave a comment
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Today’s Menu: Green Beans, Sweet Corn, Potatoes and Cornbread

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. High of 76 degrees, mostly sunny and windy out today. A beautiful day to start this 4th of July Weekend! I went to Kroger for Mom after my Tea. Then I stopped by the bank for her and picked up Breakfast at McDonald’s for her. Back home I did a little yard work and then just enjoyed this beautiful day! Rode the cart around the neighborhood. Later gave a neighbor a hand painting his deck. I’m starting a new tradition, Meatless Friday. At least for this Friday! I prepared Green Beans, Sweet Corn, Potatoes and Cornbread.

 

When we went to Jungle Jim’s last week we loaded up on Vegetables and Fruits. So Mom had prepared some of the 1/2 Runner Green Beans yesterday. So I’m heating up the leftovers for my Dinner tonight.

 

 

For the Corn, we purchased a dozen Ears of Yellow and White Sweetcorn. For that I boiled an Ear of it until done. Then when ready to eat I sliced the Kernels of Corn off and served it like that.

 

 

 

 

 

 

 

For the Potatoes, they were Russet Potatoes that we purchased at Jungle Jim’s also. Mom had already prepared those by peeling them, slicing, and boiling. I just reheat them and serve. Seasoned with Salt, Pepper, and Butter.

 

 

Finally for the Cornbread, Mom had prepared that yesterday. So I just heated that up and cut a slice of it, added Butter and ready to eat. So I got off pretty easy, I just heated everything up and served! I like going Meatless on a Friday, at least this Friday1 For Dessert later a 90 Calorie Cup of Breyer’s Chocolate Ice Cream. Stay Safe Everyone!

 

 

 

 

 

 

 

 


Fresh green beans – For the best source of nutrients and lowest sodium, choose fresh or frozen greens beans for cooking. Green beans also contain folate, thiamin, riboflavin, iron, magnesium, and potassium.

 

 

 

 

 

Sweet corn – Sweet corn is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Wikipedia

Baked Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans

June 28, 2021 at 4:49 PM | Posted in Bob Evan's, greenbeans, Meijer Crispy Chicken Strips | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Baked Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 92 degrees, cloudy, and humid out. I went to Meijer after having my Tea, Mom needed a few things. On the way back home I stopped at Wendy’s and picked up Breakfast for Mom. We have another hot and humid day out there, some areas close by had some rain. Just did a few things around the house just to stay busy. For Dinner tonight I prepared Baked Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans.

 

Some Chicken Strips sounded good for tonight. We usually use Pilgrim Chicken Strips (Frozen) but it looks as though no one carries them so I went with the Meijer Crispy Chicken Strips instead. We had them a while back and really liked them better than Pilgrim Chicken. They come frozen also. To prepare them I preheat the oven to 400° degrees. I then grabbed a baking sheet that I lined with foil and sprayed it with Pam Non Stick Cooking Spray. I lined the Strips on the sheet and slid the Pan into the oven. I baked them for 18-20 minutes or until heated through: Turn halfway through heating. The Strips came out excellent. Nice Breading and the Chicken was moist and tender. I served these with some Hidden Valley Ranch Buffalo Dressing.

 

For a side I prepared a package of Bob Evan’s Mashed Potatoes. Just microwave for 6 total minutes and serve, just as good as homemade, if not better. I could make a meal out of just Mashed Potatoes.

 

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

 

 

Meijer Crispy Chicken Strips
This fully cooked meal makes for a great ready-to-cook entrée that tastes as good as it is easy to make! Serve Meijer Crispy Chicken Strips with your favorite sauce or marinade to bring out their incredibly savory flavor.

Baked Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans

June 8, 2021 at 7:00 PM | Posted in Bob Evan's, greenbeans, Meijer Crispy Chicken Strips | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Baked Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 94 degrees, cloudy, and humid out. The Cicada Invasion is still going on! Be glad when they are gone! I had to be at the Doctor for a scheduled visit at 8:10. Back home nothing but rest. My allergies are terrible today. Headache and sneezing all day. So I took the day off. For Dinner tonight I prepared Baked Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans.

 

Some Chicken Strips sounded good for tonight. We usually use Pilgrim Chicken Strips (Frozen) but it looks as tough Meijer no longer carries them so I went with the Meijer Crispy Chicken Strips instead. They come frozen also. To prepare them I preheat the oven to 400° degrees. I then grabbed a baking sheet that I lined with foil and sprayed it with Pam Non Stick Cooking Spray. I lined the Strips on the sheet and slid the Pan into the oven. I baked them for 18-20 minutes or until heated through: Turn halfway through heating. The Strips came out excellent. Nice Breading and the Chicken was moist and tender. I may switch to these, just as good as Pilgrim and cheaper! I served these with some Hidden Valley Ranch Buffalo Dressing.

 

For a side I prepared a package of Bob Evan’s Mashed Potatoes. Just microwave for 6 total minutes and serve, just as good as homemade, if not better. I could make a meal out of just Mashed Potatoes.

 

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

 


Meijer Crispy Chicken Strips
This fully cooked meal makes for a great ready-to-cook entrée that tastes as good as it is easy to make! Serve Meijer Crispy Chicken Strips with your favorite sauce or marinade to bring out their incredibly savory flavor.

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
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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.

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