Crock Pot Ribs w/ Fresh Green Beans and Mashed Potatoes

July 29, 2020 at 7:03 PM | Posted in Bob Evan's, greenbeans, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Ribs w/ Fresh Green Beans and Mashed Potatoes

 

 

 

I just had a cup of Bigelow Decaf Green Tea for my Breakfast. 91 degrees and mostly sunny out. After Breakfast I took Mom’s car up and had it washed, filled it with gas, and stopped at Wendy’s and picked up Breakfast for her. Got the cart out of the shed to get some yard work done. As always I sprayed sunscreen on nice and thick, need it in this sun! I’m preparing Crock Pot Ribs today! For Dinner tonight its Crock Pot Ribs w/ Fresh Green Beans and Mashed Potatoes.

 

Mom wanted some of my Crock Pot Ribs so that’s what we are having tonight. I had purchased the Ribs from Meijer a couple of weeks ago and had them in the freezer. I sat them in the fridge to thaw yesterday afternoon. Then Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot. Again just flat out delicious Fall off the Bone Ribs! And the JB’s Fat Boy Haug Waush BBQ Sauce and Seasoning is so good on these Pork Ribs!

 

I prepared a small kettle of some more of those fresh Green Beans that we picked up in Ross, Ohio last week or so. These Beans are so good! Each Pod is loaded with big Beans. I could have these every day and never tire of them.

 

For another side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Cornbread

July 25, 2020 at 6:57 PM | Posted in fish, greenbeans, potatoes, Zatarain's | 3 Comments
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Today’s Menu: Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Cornbread

 

 

 

To start this Morning off I had a cup of Bigelow Decaf Green Tea. 91 degrees and mostly sunny outside. After my Tea I did a load of laundry for Mom. Then got the cart out and took a spin around the neighborhood before it got too hot out. Also did a little yard work while I had the cart out. After Lunch I took Mom out to Ross to where we bought the fresh Vegetables. She wanted some tomatoes, corn, peaches, and a cantaloupe. That was my day. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Cornbread.

 

We had this meal a few weeks back and Mom wanted to have it again, who am I to say no! I had purchased the Catfish Nuggets from Kroger yesterday. 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 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’ve loved these all my life! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

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

 

 

I also heated up a can of Del Monte Cut Green Beans. Then made a small Cast Iron Skillet of Cornbread, for Mom, using Martha White White Corn Meal. Made this for Mom, she could have Cornbread with every meal What a meal Catfish, Fried Potatoes, Green Beans, and Corn Bread. Then for Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Pretzel Sticks 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%

Green Beans and Cornbread

July 20, 2020 at 6:50 PM | Posted in greenbeans | 1 Comment
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Today’s Menu: Green Beans and Cornbread

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 97 degrees and sunny out today, another hot one! Busy frustrating day today! The water hose leading to the washer busted, a huge mess. I was able to get someone over and replace the hose in a couple of hours. Then I find we have a field mice problem around our shed. So I had to go and get some Mouse poison and put that out around and in the shed. Next it was one problem after another, when does Tuesday start! It was just one of those days where nothing seem to go right. So for Dinner tonight I went Meatless Monday! Fresh Green Beans and Cornbread.

It is Meatless Monday, so I thought why not! I didn’t feel like cooking after the long day today so Mom cooked some fresh Green Beans. We had bought these out in Ross, Ohio the other day and having some tonight. I love Green Beans especially when they are fresh! Last minute I boiled some Potatoes for us.

 

To go with the Green Beans Mom also prepared a medium size skill of Cornbread.For the Corn Bread we are using Martha White White Corn Meal. The Cornbread goes perfect with any meal. Mom also had Smoked Sausages with her Dinner. For Dessert later a 100 Calorie Mini Bag of Snyder’s Stick Pretzel’s with a Diet Mango/Tea Snapple. Hopefully tomorrow will be a lot calmer and less stressful! Take Care and Stay Safe Everyone!

 

 

 

 

 

 

 

 

Cooked and cut green beans

Green Beans Health Benefits………….
You should learn to love green beans with all of your heart – their powerful combination of fibre, folate, and the minerals magnesium and potassium make green beans a super food for cardiovascular health. Green beans are a healthy addition to almost any eating plan because they are a low-calorie, low-fat source of energy.

 

Fried Chicken Tenders w/ Mashed Potatoes and Green Beans

July 8, 2020 at 6:52 PM | Posted in Bob Evan's, chicken, greenbeans | 1 Comment
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Today’s Menu: Fried Chicken Tenders w/ Mashed Potatoes and Green Beans

 

 

Another day of 95 degrees, mostly sunny and very humid out with a heat index around 101 degrees. Once again after Breakfast I got some yard work done before the heat and humidity kicked in. There must be a high pollen or mold count outside today. When I came in my head was killing me and sneezing. I’m done for the day! For Dinner tonight its Fried Chicken Tenders w/ Mashed Potatoes and Green Beans.

 

 

I had to hit the freezer to search for Dinner. I came across a package of Simple Truth Chicken Tenderloins (Tenders) last night. So I sat them in the fridge to thaw overnight. To prepare them I’ll need McCormick Grinders of Sea Salt and Peppercorn Medley, LiteHouse Poultry Herb Blend, Garlic Salt, Flour, Pam Cooking Spray, and Extra Light Olive Oil.

 

 

 

I seasoned and Floured the Tenders and set then aside. I grabbed a large skillet and sprayed it with the Pam Spray and heated the skillet on medium heat. As the skillet heated I added 2 tablespoons of Extra Light Olive Oil. When the skillet was heated I added the Tenders, I cooked them in 2 batches so not to over crowd the skillet. I cooked them for about 5 minutes and flipped them over to continue cooking them another 4 minutes. I checked the Tenders with a meat thermometer and I had the correct reading of 165 degrees F. Removed the first batch on to a paper towel lined plate and cooked the next batch.

 

They came out excellent! Good Seasoning and the Flour gave it a good crust. Served these with sides of LiteHouse Lite Blue Cheese and Hidden Valley Ranch Buffalo Dressing.

 

 

I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

I also prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Fatback Pork in the kettle. Love these Canned Green Beans, they are so fresh tasting! Then I also baked a loaf of Pillsbury French Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 


Kroger Simple Truth – 100% Natural Choice: Truly Delicious – Natural Boneless & Skinless Chicken Breast Tenders

It’s only natural that you enjoy our natural boneless and skinless chicken breast tenders that contain no antibiotics or added hormones from chickens raised cage free in a humane environment and vegetarian fed! A natural choice that is 99% fat free and 100% delicious in any meal.

* Raised cage free
* No added hormones
* No preservatives
* No antibiotics ever
* Vegetarian fed
* 99% fat free
* Keep refrigerated
* Inspected for wholesomeness by the U.S. Department of Agriculture

Savory Buffalo Meatloaf w/ Mashed Potatoes, Mushroom Brown Gravy, Green Beans…………..

June 9, 2020 at 6:57 PM | Posted in Bob Evan's, greenbeans, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Savory Buffalo Meatloaf w/ Mashed Potatoes, Mushroom Brown Gravy, Green Beans, and Baked Crescent Rolls

 

 

 

To start this day off I Scrambled a couple of Eggs, fried up 2 Johnsonville Turkey Breakfast Sausage Links, and a cup of Bigelow Decaf Green Tea. 92 degrees and partly cloudy out, rain shower late in the day. Then took Mom to Jungle Jim’s International Market and stopped at Wendy’s and Picked up Breakfast for her. I love shopping at Jungle Jim’s! There is is so many items to choose from. After Lunch I ran a friend of mine to pick her car up at the mechanics. Back home did a few thing around the house. For Dinner tonight I prepared a Savory Buffalo Meatloaf w/ Mashed Potatoes, Mushroom Brown Gravy, Green Beans, and Baked Crescent Rolls.

Wild Idea Buffalo now has a Wild idea Buffalo Savory Meatloaf, and couldn’t wait to try it! So I recently ordered a few items and 1 of them being their Meatloaf! It’s a 2 lb. Meatloaf and its already seasoned and ready to bake. Its Seasoned with Ketchup, Onion, Rolled Oats, Eggs, Olive Oil, Worcestershire Sauce (white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavors, chili pepper extract), Garlic Powder, Ground Mustard, Sea Salt, Black Pepper, Thyme.

 

I had it in the freezer so all I had to do was set it in the fridge overnight to thaw. To prepare it is the easy part! I first preheat the oven to 375 degrees. Next I formed into a loaf shape and placed it in a loaf pan. Placed the Meatloaf in pre-heated oven and baked for 40 minutes, uncovered. With about 10 minutes of cooking time left I brushed with the sauce I had made earlier I left the recipe for the Sauce at the end of the post). ) Removed the Meatloaf from oven, tented it with foil and rest for 10 minutes before serving.

 

 

Served, and we have a Winner! This is just flat out Delicious! It came out moist and so flavorful and fresh tasting! The Sauce I made up worked perfect with it. Meatloaf made healthier and more delicious!

 

 

 

To go with the Meatloaf of course you have to have Mashed Potatoes. I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

I also prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Fatback Pork in the kettle. Love these Canned Green Beans, they are so fresh tasting! Then I also baked a loaf of Pillsbury French Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

 

Wild idea Buffalo Savory Meatloaf
Our Heat and Eat Savory Meatloaf is here! It’s perfect for when we are needing a little convenience and a lot of comfort! Dinner is ready in less than an hour!
Preparation:
1) Preheat oven to 375 degrees
2) Form into a loaf shape and place on a baking sheet or in a loaf pan
3) Place meatloaf in pre-heated oven and bake for 35 – 40 minutes – uncovered.
**Optional you can brush with ketchup or sauce of your choice and continue baking for the last 10 minutes**
4) Remove meatloaf from oven – cover – and rest for 10 minutes before serving.

Ingredients: Grass-Fed Buffalo, Organic : Ketchup, Onion, Rolled Oats, Eggs, Olive Oil, Worcestershire Sauce (white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavors, chili pepper extract), Garlic Powder, Ground Mustard, Sea Salt, Black Pepper, Thyme.
*Contains Fish (Anchovies) and Egg
https://wildideabuffalo.com/collections/ranch-kitchen/products/homestyle-meatloaf

 

 

Meatloaf Glaze
½ cup Ketchup
3 tablespoons Heinz 57 Sauce
1 teaspoon Worcestershire sauce
1 teaspoon Hot Sauce
2 teaspoons Cumin
Salt and Pepper, to taste
2 teaspoons Honey
2 tablespoons Dried Parsley

Cajun Rainbow Trout w/ Hash Browns and Green Beans

March 2, 2020 at 6:48 PM | Posted in fish, greenbeans, hash browns, Simply Potatoes | 8 Comments
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Today’s Menu: Cajun Rainbow Trout w/ Hash Browns and Green Beans

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Not much of an appetite this morning. Rain and 52 degrees outside. My back is still giving me some trouble. So another day of moving slow and resting. Just as well with the weather outside! For Dinner tonight I prepared a Cajun Rainbow Trout w/ Hash Browns and Green Beans.

 

 

 

 

I had purchased a couple of Rainbow Trout Fillets at Meijer and them in the freezer. I laid a package of 1 fillet of them 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 preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on 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 Dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

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

Nutrition Facts
Rainbow trout
Amount Per 1 fillet (79 g)
Calories 111
% Daily Value*
Total Fat 4.9 g 7%
Saturated fat 1.1 g 5%
Polyunsaturated fat 1.2 g
Monounsaturated fat 1.6 g
Trans fat 0 g
Cholesterol 47 mg 15%
Sodium 40 mg 1%
Potassium 298 mg 8%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 16 g

 

 

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

Beef Cubed Steak w/ Mashed Potatoes and Green Beans

February 13, 2020 at 6:28 PM | Posted in BEEF, Bob Evan's, Cubed Steak, greenbeans | Leave a comment
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

For Breakfast it was Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! Started out with snow showers and then later all rain, a high of 40 degrees and windy. Not much to do today, just did some cleaning around the house. For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

I had bought a package of Beef Cubed Steak at Jungle Jim’s International Market yesterday and having them tonight. We always buy our Cubed Steak from Meijer, they have best tasting and leanest Cubed Steak around. So I thought I would give Jungle Jim’s a try. This is one of the few times I use Beef is when I have Cubed Steak.

 

 

 

 

I prepared the same as I do the Meijer Cubed Steak. Seasoned them with a new Seasoning I’m trying out from Wild Idea Buffalo, Omnivore Salt. It consists of Natural Sea Salt, Black Pepper, Organic Red Pepper, and Organic Fennel. Next I dusted them in Flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess Flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender. Well I’ve found a second place I can purchase good Cubed Steak! I’ve left more info and a link to the Wild Idea Buffalo Omnivore Salt, by the way its an excellent Seasoning!

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also heated up a jar of Heinz Mushroom Brown Gravy to top the Cubed Steak and the Mashed Potatoes.

 

 

 

 

 

 

For a second side I heated up the leftover Canned Green Beans from the other night. I also baked a loaf of Pillsbury French Bread. For Dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

 

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

 

 

 

 


Wild Idea Buffalo – OMNIVORE SALT

Wild Idea Buffalo Company is excited to share Omnivore Salt with our customers. Omnivore Salt is fantastic blend of natural sea salt, harvested from the salt beds off the coast of Northern California, and organic spices. We have used Omnivore Salt while cooking our 100% grass fed buffalo to great success. Order today and don’t miss this limited time opportunity.
https://wildideabuffalo.com/collections/ranch-pantry/products/omnivore-salt

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

January 6, 2020 at 6:42 PM | Posted in chicken, greenbeans, potatoes | 2 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 44 degrees and partly cloudy out there today. After my Tea I went to Walmart. Needed some Printing Ink and a few other things. On the way back I stopped at McDonald’s and picked up Breakfast for Mom. Got the rake and leaf blower out and cleaned off the deck, driveway, and raked the front yard. Did a few other things around the house outside. For Dinner tonight one of my favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

 

I had a bought package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger and had them in the freezer. Laid the package in the fridge overnight to thaw. 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.

 

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, 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 tonight I had a 100 Calorie Mini Bag of Snyder’s of Hanover Mini Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

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

Blackened Red Snapper w/ Cut Green Beans, Brown and Wild Rice, and Baked Garlic Loaf Bread

November 19, 2019 at 6:39 PM | Posted in fish, greenbeans, rice, seafood, Uncle Ben's Rice, Zatarain's | 2 Comments
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Today’s Menu: Blackened Red Snapper w/ Cut Green Beans, Brown and Wild Rice, and Baked Garlic Loaf Bread

 

 

 

To start my morning off I toasted a Thomas Light English Muffin, lightly fried a couple of Johnsonville Turkey Breakfast Sausage Links, and had a cup of Bigelow Decaf Green Tea. Excellent way to start the day! Cloudy with passing rain showers, 47 degrees for a high. I was able to rake the side yard s before it started raining. Went to post office and bank later on. For Dinner tonight I prepared a Blackened Red Snapper w/ Cut Green Beans, Brown and Wild Rice, and Baked Garlic Loaf Bread.

 

 

While at Meijer the other day I purchased a Red Snapper Fillet that they had on sale in their Seafood Department. I also purchased a Walleye Fillet, that I froze, and some Cooked Shrimp that was also on sale. The Red Snapper Fillet was nice size and looks beautiful. I decided to Blacken it, I love all Blackened Fish and Seafood. I’ll need Zatarain’s Blacken Seasoning, Blue Bonnet Butter, and McCormick Grinder Sea Salt. Cooking it in a Cast Iron Skillet in Butter and Extra Light Olive Oil.

 

 

 

To prepare it I started by rinsing the Fillet off in cold water and patting dry and cut it in half. I melted a tablespoon of butter, Blue Bonnet Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out the Cast Iron Skillet. When the pan was fully heated I added my Snapper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! The taste of the Red Snapper with the added Zatarain’s Blackening Seasoning makes it one delicious Fish Dish!

 

 

To go with my Blackened Snapper I opened up a can of Del Monte Cut Green Beans. I heated them up in a small sauce pan on medium heat. Stirred often until heated, then served.

 

 

 

 

 

 

For my Rice I’m using Uncle Ben’s Ready Whole Grain Medley – Brown and Wild Rice. It comes in a micowavable package. I guess one my favorites from the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready. Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for tomorrow’s Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.

 

 

 

 

 

 

Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.

Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.

Nutrition Facts
Serving Size: 1/4 tsp. (.71 g)
Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

September 18, 2019 at 6:30 PM | Posted in Bob Evan's, greenbeans, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a Thomas Light English Muffin, and had a cup of Bigelow Decaf Green Tea. 89 degrees, partly cloudy, and less humid outside today. After Breakfast I got my Ribs in the Crock Pot and got them going. Got the cart out later and did some yard work. I’ve been working on the back yard flower bed. I tilled the dirt and added some fresh soil. Put down some weed prevention also on it. Hopefully next year I’m going to add some plants and put down some dark wood chips. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday evening and couldn’t wait to have them! Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Half and Half Snapple to drink.

 

 

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

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