Italian Style Chicken Breast Mini Sub w/ Baked Fries
January 8, 2022 at 7:05 PM | Posted in chicken, Ore - Ida, Perdue Chicken Products | Leave a commentTags: baking, Chicken, Cooking, Dinner, Food, Kraft Lite Italian Dressing, Kraft Reduced Fat Mayo w/ Olive Oil, Ore Ida Golden Fries, Perdue Perfect Portions Italian Style Chicken Breasts, Perfection Mini Sub White Bread Roll, recipes, Swiss cheese
Today’s Menu: Italian Style Chicken Breast Mini Sub w/ Baked Fries
For Breakfast this morning I toasted a Thomas English Muffin, prepared 2 Johnsonville Turkey Breakfast Sausage Links, Poached an Egg, and had a cup of Bigelow Decaf Green Tea.
Good start to cold morning. It was 12 degrees this morning. We had a high of 40 degrees and sunny out, so at least it’s warmer! After Breakfast I did a load of laundry and cleaned the Kitchen today. Wiped down all the countertops, microwave, fridge, and stove with Lysol Wipes. Did a few chores around the house. For Dinner tonight I prepared an Italian Style Chicken Breast Mini Sub w/ Baked Fries.
For the Chicken I used the Perdue Perfect Portions Italian Style Chicken Breasts again. I really like using these Chicken Breasts, they come frozen or fresh and individually wrapped.
You can grill them, bake them, or fry them which is what I did this time. I pan fried the Breast in Extra Light Olive Oil for about a total of 12 minutes all together, turning them once. Fried up perfectly and well seasoned with the hint of Italian Seasoning.
For the Cheese Cheese I’m using Dietz and Watson Swiss Cheese that I purchased from Meijer. For other toppings I used Kraft Light Mayo w/ Olive Oil, and Kraft Fat Free Zesty
Italian Dressing. For the Sub Buns I’ll be using Perfection Mini Sub Buns.
To make my Sandwich I heated the oven to 400 degrees. Next I got one of the Mini Sub Buns and added the Mayo to the bottom half. Then added one of the Chicken Breasts and
topped it with a slice of Swiss Cheese. Added the top half of the Sub Bun and put a light coating of the Italian Dressing on top of the Bun. Put the Sub onto a small baking sheet and baked it until the Swiss Cheese started to melt.
For a side I baked some Ore Ida Golden Fries. The Chicken Mini Subs turned out perfect! For Dessert later a few slices of a Honeycrisp Apple. 
PERDUE® PERFECT PORTIONS® BONELESS SKINLESS CHICKEN BREASTS, ITALIAN STYLE (1.5 LBS.)
Raised right in America – PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts are a popular kitchen staple you can feel great about feeding your family. Chicken Breasts are individually-wrapped to cook what you need and refrigerate or freeze the rest for later, marinated in a zesty Italian seasoning and perfectly sized to cook quickly and evenly in 10 minutes. These chicken breasts work great for a quick, weeknight chicken parmesan or Caesar salad!
COOKING and PREP
SKILLET: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; cover and cook 6-9 minutes, to 170ºF internal temperature, turning frequently.
https://www.perdue.com/products/perdue-perfect-portions-boneless-skinless-chicken-breasts-italian-style-15-lbs/6861/
Perfection Mini Sub Buns
Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti
November 8, 2019 at 6:38 PM | Posted in chicken, pasta, Perdue Chicken Products | 1 CommentTags: Buitoni Freshly Shredded Parmesan Cheese, Buitoni Mushroom Agnolotti, Chicken, Cooking, Dinner, Food, mushrooms, Pasta, Perdue Perfect Portions Italian Style Chicken Breasts, recipes
Today’s Menu: Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti
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! I guess Winter is moving in, low of 28 degrees! Had snow showers overnight and a high of 39 degrees and partly cloudy for the day. Did some laundry and some cleaning around the house. For Dinner tonight its a Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti and Baked Garlic Loaf Bread.
For the Chicken I used the Perdue Perfect Portions Italian Style Chicken Breasts again. I really like using these Chicken Breasts, they come frozen or fresh and individually wrapped. You can grill 
them, bake them, or fry them which is what I did this time. I pan fried the Breast in Extra Light Olive Oil about a total of 12 minutes all together, turning them once. Fried up perfectly and well seasoned with the hint of Italian Seasoning.
I picked up a package of Buitoni Mushroom Agnolotti at Meijer the other day, been a while since I’ve had this. So I served the Chicken with a side of Buitoni Wild Mushroom Agnolotti. In case you 
were wondering Agnolotti is a kind of Ravioli. These are filled with fresh Portobello & Crimini Mushrooms, imported Grana Padano & Parmesan Cheeses & fresh Roasted Garlic. To prepare just add the pasta to 4 quarts boiling water; added 1 tbsp of Extra Virgin Olive Oil and stirred frequently to prevent it from sticking; reduced the heat to boil gently 4-6 minutes. Seasoned it with just a bit of Sea Salt and topped it with Buitoni Freshly Shredded Parmesan Cheese and Sauteed Mushrooms. With the added Chicken it made a perfect meal!
I topped the Pasta with some Sauteed Mushrooms.
I also had 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 Diet Dr. Pepper to drink.
Buitoni Mushroom Agnolotti
Generously filled with fresh Portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. Since 1827. All natural. Good food, good life. Good to Know: 
Buitoni Pasta is made with simple, all natural ingredients with no preservatives.
Ingredients
Durum Wheat Flour (Semolina, Durum Flour), Portabello Mushrooms, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzyme), Cream, Eggs, Crimini Mushrooms, Skim Milk, Water, Bread Crumbs (Wheat Flour, Dextrose, Yeast, Salt), Light Cream (Cream, Milk), 2% or Less of Onions, Salt, Garlic, Sugar, Grana Padano Cheese (Skimmed Cow’s Milk, Cheese Cultures, Rennet, Egg White), Wheat Flour, Mushroom Base (Rehydrated Mushrooms, Salt, Sugar, Natural Flavor, Butter [Sweet Cream, Salt], Potato Starch), Sweet Madeira Wine Reduction, Butter (Cream, Salt), Carrageenan, Canola Oil, Spices, Brown Sugar, Soy Lecithin.
Directions
Must be kept refrigerated. May be frozen. Cook thoroughly. For food safety and quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F. Cut open package. Add pasta to 4 quarts boiling water; add 1 tbsp olive oil and stir frequently to prevent sticking; reduce heat to boil gently 4-6 minutes or until tender; (if frozen, do not thaw. Cook as above) drain. Avoid boiling vigorously; serve with your favorite Buitoni Refrigerated Sauce or toss lightly with oil and enjoy. Use or freeze by date on front of package. Product may be frozen for up to one month.
Nutrition Facts
Serving Size: 1 cup
Servings Per Container: 2.5
Calories 280
Calories from Fat 90
Amount Per Serving and/or % Daily Value*
Total Fat 10 g (15%)
Saturated Fat 5 g (27%)
Trans Fat 0 g
Cholesterol 60 mg (19%)
Sodium 670 mg (28%)
Total Carbohydrate 34 g (11%)
Dietary Fiber 3 g (10%)
Sugars 3 g
Protein 13 g
http://www.buitoni.com/
Perdue Perfect Portions Italian Style Chicken Breasts
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.) 
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Directions
Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.
From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g
https://www.perdue.com/products/perdue-perfect-portions-boneless-skinless-chicken-breasts-italian-style-15-lbs/6861/
Baked Whole Seasoned Roaster Chicken w/ Mashed Potatoes, Italian Cut Beans, and Baked Garlic Bread Loaf
February 13, 2019 at 6:33 PM | Posted in Bob Evan's, Perdue Chicken Products | Leave a commentTags: Allens Italian Cut Green Beans, Baking, Bob Evan's Mashed Potatoes, Chicken, Cooking, Dinner, Food, Perdue Oven Ready Whole Seasoned Roaster Chicken, recipes, RiverRoad Bake House Garlic Oval Loaf Bread
Today’s Menu: Baked Whole Seasoned Roaster Chicken w/ Mashed Potatoes, Italian Cut Beans, and Baked Garlic Bread Loaf
To start my morning off I toasted a Thomas Light 100 Calorie Multigrain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. Big change in the weather again. It’s been in the 50’s and 60’s and it was 29 degrees this morning and a high of 37 degrees, mostly cloudy. After Breakfast I headed out to Meijer to do some grocery shopping. On the way back home I stopped and got gas and then by McDonald’s to pick up Breakfast for Mom. Later on grabbed a broom and the leaf blower and cleaned off the deck and driveway areas. For Dinner tonight I prepared a Baked Whole Seasoned Roaster Chicken w/ Mashed Potatoes, Italian Cut Beans, and Baked Garlic Bread Loaf.
I had posted a while back that they opened a new Super Kroger store to repalce the smaller Kroger up the road from us. The other day when I was there I seen that they had the PERDUE® OVEN READY WHOLE SEASONED ROASTER. With the bigger store comes way more of selections of food! The prices are still high though which is why if I have time I go to Meijer or Walmart to do most of my shopping. Anyway it was great finding the Perdue Roaster again!
As I said it came frozen so I let it thaw overnight in the fridge. To prepare it is a breeze! It came frozen and its in a cooking bag, ready for the oven! To start I first preheat the oven to 400°F. I Cut open outer bag and removed Oven Ready Roaster, sealing in a cooking bag. Placed in a shallow roasting pan, breast side up. Cut a 1 inch slit in cooking bag over the breast to vent during cooking. The instructions said that the Cooking bag will expand during cooking and to allow enough room for the bag to expand without touching oven rack or walls. The instructions say the best way to prepare it is from fresh. Once oven had been pre-heated to 400°F, I lowered oven temperature to 350°F. Placed the pan with Oven Ready Roaster (still in cooking bag) on lower shelf of oven and roasted for approximately 2 hours 10 minutes until a meat thermometer registered an internal temperature of 180°F in the breast.
Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer Roaster to serving plate or cutting board. Removed the string from legs and carved. The Chicken came out perfect! Moist, juicy, and flat-out delicious! So glad I can find these again!
To go with the Chicken you can’t go wrong with 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.
Then for another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. Just season with a bit of Sea Salt and it’s ready! I also had come across a loaf the RiverRoad Bake House Garlic Loaf Bread buried in the freezer. So I baked that. Still haven’t found a place that carries it since Meijer no longer has it. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.
PERDUE® OVEN READY WHOLE SEASONED ROASTER
Perfectly seasoned, juicy and convenient. Perdue’s Oven Ready Roaster cooking bag saves time on traditional roasting and makes cleanup a snap. Fresh, refrigerated.
COOKING and PREP
* OPEN: Preheat oven to 400°F. Cut open outer bag and remove Oven Ready Roaster, sealing in a cooking bag. Place in a shallow roasting pan or baking dish, breast side up.
* SLIT: Cut a 1 inch 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 (Preferred Method): Once oven has been pre-heated to 400°F, lower oven temperature to 350°F. Place pan or baking dish with Oven Ready Roaster (still in cooking bag) on lower shelf of oven and roast for approximately 2 hours 10 minutes (130 minutes) until a meat thermometer registers an internal temperature of 180°F in the breast.
* COOK: From FROZEN: Once oven has been pre-heated to 400°F, lower oven temperature to 350°F. Place pan or baking dish with Oven Ready Roaster (still in cooking bag) on lower shelf of oven and roast for approximately 4 hours until a meat thermometer registers an internal temperature of 180°F in the breast.
* SERVE: Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer Roaster to serving plate or cutting board. Remove string from legs before carving. Remaining juices in bag can be used for delicious gravy.
210 CALORIES 16 G
PROTEIN 360 MG
SODIUM 4.5 G
SAT. FAT 0 G
https://www.perdue.com/products/perdue-oven-ready-whole-seasoned-roaster-6-lbs/858/
Leftover: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
September 15, 2018 at 5:31 PM | Posted in chicken, Chicken Helper, Perdue Chicken Products | Leave a commentTags: Betty Crocker, Cheese, Chicken, Chicken Helper, Cooking, Dinner, Food, Leftovers, Pasta, Perdue Perfect Portions Chicken Breasts, recipes
Dinner Tonight: Leftover: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
For Breakfast this morning to start my Saturday off I prepared a Skillet Potatoes and Ham for Breakfast. I used 1 
package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Sunny, hot, and humid out today. Summer like weather has returned! Got the cart out of the shed and did some yard work before it got too hot and humid out. Cleaned off the deck and driveway areas also. Then it was an afternoon of College Football. For dinner tonight Leftovers: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.
Made an easy Dinner tonight, warmed up leftovers! I had the leftover Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta from last night. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.
I love the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and an easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Just boil, stir, and season.
As the Pasta was cooking I prepared the Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Light Olive Oil, Sea Salt and Pepper.
I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Peach Diet Snapple to drink.
Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor
Chicken Helper
* Add chicken
* Pasta side dish included
Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.
Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!
nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%
Leftovers: Chicken ‘n’ Noodles w/ Sliced Carrots and Baked Garlic Bread Loaf
May 17, 2018 at 5:12 PM | Posted in Margaret Holmes Products, Perdue Chicken Products | Leave a commentTags: carrots, Chicken and Noodles, Cooking, Dinner, Food, Leftovers, Margaret Holmes Suppers Chicken n’ Noodles Fixins, Perdue Perfect Portions Fresh Boneless Skinless Chicken Breasts, recipes, RiverRoad Bake House Garlic Oval Loaf Bread
Today’s Menu: Leftovers – Chicken ‘n’ Noodles w/ Sliced Carrots and Baked Garlic Bread Loaf
Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. Partly Cloudy and a high of 80 degrees, Thunderstorms moved in later in the day. We had to move everything off the Kitchen Counters and Kitchen walls, we had the Kitchen painted today. So not much else going on. For Dinner Tonight I reheated the leftovers from last night’s Dinner, Chicken ‘n’ Noodles w/ Sliced Carrots and Baked Garlic Bread Loaf.
Leftovers come in handy on days like today. I’ve left yesterday’s post for the Ingredients and Directions for the dish.
To start; I cut up 2 Perdue Perfect Portions Chicken Breasts into bite size pieces, seasoning them with Sea Salt, Ground Black Pepper, and Litehouse Poultry Seasoning . I then fried them in Extra Light Olive Oil in a large skillet until done.
As the Chicken finished I then added the can of Fixins’ to the skillet. The Fixins’ is a can of Margaret Holmes Simple Suppers Chicken n Noodles Fixins’. Margaret Holmes no longer makes it, lack of sales they say. I’ve been purchasing cans of it on various web sites but I can no longer can find it online and I’m down to my final 2 cans. But anyway, it comes in a 5 serving can and contains the Noodles and Seasoning, Cooked until it the Sauce was bubbling and heated throughout. The broth that’s with Noodles is incredible! Rich and thick and seasoned just right. The Sauce coats the Chicken and gives it incredible flavor. I see a lot of delicious leftovers!
I also had heated up a small can of Del Monte Sliced Carrots. I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. This Bread is so good. I buy it at Meijer.
Margaret Holmes Simple Suppers Chicken n’ Noodles
Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.
Nutrition Facts
Serving Size Serving size 2/3 cup as packaged (174g)
Amount Per Serving
Calories from Fat 45
Calories 230
% Daily Values*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 860mg 36%
Potassium 0mg
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g
Chicken ‘n’ Noodles w/ Sliced Carrots and Baked Garlic Bread Loaf
May 16, 2018 at 5:06 PM | Posted in Margaret Holmes Products, Perdue Chicken Products | 2 CommentsTags: carrots, Chicken and Noodles, Cooking, Dinner, Food, Margaret Holmes Suppers Chicken n’ Noodles Fixins, Perdue Perfect Portions Fresh Boneless Skinless Chicken Breasts, recipes, RiverRoad Bake House Garlic Oval Loaf Bread
Today’s Menu: Chicken ‘n’ Noodles w/ Sliced Carrots and Baked Garlic Bread Loaf
So for Breakfast this morning I had some more of the Artisan Crafted Kentucky Legend Hickory Smoked Ham. I sliced off a few slices and heated it up in a skillet. Served it with a Sunnyside Up fried Egg and 2 slices of toasted Aunt Millie’s Bread (lightly buttered). Also had my morning cup of Bigelow Decaf Green Tea. I really enjoy the Ham! Had a couple of Thunderstorms this morning and showers on and off later with a high of 80 degrees. We had to have Mom’s car towed last night, the starter went out. So after Breakfast we had to go pick it up. Back home; It was clean the Kitchen today. We are having the our Kitchen painted Thursday and finishing up on Friday. Today cleaned the stove, microwaves, floor, and cabinets. For Dinner Tonight I prepared Chicken ‘n’ Noodles w/ Sliced Carrots and Baked Garlic Bread Loaf.
To start; I cut up 2 Perdue Perfect Portions Chicken Breasts into bite size pieces, seasoning them with Sea Salt, Ground Black Pepper, and Litehouse Poultry Seasoning . I then fried them in Extra Light Olive Oil in a large skillet until done.
As the Chicken finished I then added the can of Fixins’ to the skillet. The Fixins’ is a can of Margaret Holmes Simple Suppers Chicken n Noodles Fixins’. Margaret Holmes no longer makes it, lack of sales they say. I’ve been purchasing cans of it on various web sites but I can no longer can find it online and I’m down to my final 2 cans. But anyway, it comes in a 5 serving can and contains the Noodles and Seasoning, Cooked until it the Sauce was bubbling and heated throughout. The broth that’s with Noodles is incredible! Rich and thick and seasoned just right. The Sauce coats the Chicken and gives it incredible flavor. I see a lot of delicious leftovers!
I also had heated up a small can of Del Monte Sliced Carrots. I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. This Bread is so good. I buy it at Meijer. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Margaret Holmes Simple Suppers Chicken n’ Noodles
Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.
Nutrition Facts
Serving Size Serving size 2/3 cup as packaged (174g)
Amount Per Serving
Calories from Fat 45
Calories 230
% Daily Values*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 860mg 36%
Potassium 0mg
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g
Crispy Chicken Strips and Baked Potato
January 25, 2018 at 5:55 PM | Posted in Perdue Chicken Products, potatoes | Leave a commentTags: Baked Potato, Baking, Chicken, Cooking, Dinner, Food, Hidden Valley Ranch Buffalo Dressing, PERDUE® Crispy Chicken Strips, recipes, Russet Potatoes
Today’s Menu: Crispy Chicken Strips and Baked Potato
Last minute Dinner Menu due to a few problems. Everything fine now though. Tonight I prepared Crispy Chicken Strips and Baked Potato
I had something else planned for Dinner but that was put on hold as we were dealing with a family emergency again. I wanted a hot Meal and something easy to prepare. Mom had a package of PERDUE Crispy Chicken Strips in the freezer so I grabbed those. To prepare it I preheated the oven to 425°F . Sprayed a small baking sheet with cooking spray. Placed frozen strips in single layer on baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 165°F. Turn the Strips halfway through heating time. They come out golden brown and delicious!
I also prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of New York Bakery Lite Texas Toast, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
PERDUE® Crispy Chicken Strips
Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.
* Fully Cooked
* Frozen
* Breaded
* Easy to Use
PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.
INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.
https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/
Alfredo Pasta w/ Chicken Breasts (This was Dinner last night)
January 19, 2018 at 6:28 AM | Posted in chicken, Perdue Chicken Products | Leave a commentTags: Bear Creek Alfredo Pasta Mix, Chicken, Cooking, Dinner, Food, Pasta, Perdue Perfect Portions Italian Style Chicken Breasts, recipes, Sauce, Spices
Today’s Menu: Alfredo Pasta w/ Chicken Breasts
Wow, I must have been tired last night. Forgot to post this!
To start this morning off I toasted a Healthy Life Whole Grain English Muffin and topped with some Smucker’s Sugarless Blackberry Jam. Outside this morning it was 17 degrees but the good about today is we are above freezing! 34 degrees and Sunny! After Breakfast I headed out to the Grocery Stores! I was having the dreaded Cabin Fever and I couldn’t wait to get out! I first stopped at Meijer for all my items and then on to Kroger for Mom. They say 50 degrees on Sunday but rain. I’m fine with that, just slow down the snow! So for Dinner tonight Alfredo Pasta w/ Chicken Breasts.
I’m having the Bear Creek Alfredo Pasta Mix tonight for Dinner. Love all the Bear Creek Products I’ve tried so far. Comes packaged with the Pasta and Sauce Mix. I’ll add the Chicken.
To prepare it; I added 4 cups of water to a 2 1/2 quart saucepan and brought to a rolling boil. Whisked in the Pasta and Sauce Mix. Brought it back up to a rolling boil. then reduced the heat to a medium boil. Cooked for 15 minutes, stirring often. Removed it from the heat and let it sit for 8 minutes. The sauce thickened up perfectly. I like my sauces on the thick side and this one turned out great.The Pasta was good size with good taste and as I said the Alfredo Sauce was spot on! A great dish from Bear Creek to have in the Pantry.
For the Chicken I used Perdue Perfect Portions Boneless and Skinless Chicken Breasts – Italian Style. I love using these, just keep them in the freezer until needed. To prepare them; Lightly coat a skillet with Pam Cooking Spray. Heat the pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; cover and cook 10 minutes, to 170ºF internal temperature, turning frequently. Fried and done! These also bake up perfectly also.
To serve everything I took a bowl and made a bed of the Alfredo Pasta, sliced up 1 of the Chicken Breasts and added them to the top of the Pasta. And topped everything off with some Kraft Reduced Fat Grated Parmesan Cheese. Excellent dish! Past and Chicken is a natural. I think I may be having leftovers for Dinner tomorrow night! Also had a Diet Dr. Pepper to drink. For Dessert later a bowl of Smart Pop – Pop Corn.
Bear Creek Alfredo Pasta Mix
The kitchens of Bear Creek® are always cooking up family pleasing dishes. Like our savory pasta sides. Just add water and in minutes you have a dish that’s hearty and creamy. With 7 delicious varieties to choose from, the only problem will be deciding which is your favorite.
Alfredo
A classic Italian dish given a bit of a ripple by Bear Creek®. Hearty mafalda pasta enveloped in a creamy, buttery Parmesan sauce.
Yields about 4 one-cup servings.
Nutrition Facts
Serving Size 1 CUP PREPARED
Servings Per Container 4.0
Amount Per Serving
Calories 290 Calories
Calories From Fat 80 Calories
% Daily Value
Total Fat 9.0 g 14.0
Saturated Fat 4.5 G 23
Trans Fat 0 G
Cholesterol 5 Mg 2
Sodium 610 Mg 25
Total Carbohydrate 44.0 g
Dietary Fiber 1 G 4
Sugars 5 G
Protein 8.0 g
http://www.bearcreekcountrykitchens.com/pasta.php
Reames Chicken and Dumplings and Sliced Carrots
November 12, 2017 at 5:49 PM | Posted in chicken, noodle, Perdue Chicken Products | Leave a commentTags: carrots, Chicken and dumplings, Cooking, Dinner, Food, Noodles, Perdue Perfect Portions Fresh Boneless Skinless Chicken Breasts, Reames Homestyle Flat Dumplings, recipes
Today’s Menu: Reames Chicken and Dumplings and Sliced Carrots
For Breakfast I prepared a packet of Pioneer Peppered White Gravy. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain bread, fried 2 Jennie – O Turkey Breakfast Sausage Links, and had my Morning Cup of Bigelow Decaf Green Tea. Mom was gone most of the day so I stayed home to keep an eye on Dad. Did some house work and outside got the leaf blower out and cleaned the deck and driveway area off. With everything done I kicked back and watched some shows I had recorded. For Dinner tonight I prepared Reames Chicken and Dumplings and Sliced Carrots.
Here’s another one I haven’t prepared in a long time, Reames Chicken and Dumplings. Why i can’t tell you, the Noodle/Dumplings are fantastic to use! While at Meijer I seen a package of these in the Frozen Foods and grabbed a package. To prepare the dish I’ll need; 2 tablespoons Extra Light Olive Oil, 3 Perdue Perfect Portions Boneless, Skinless chicken breasts (cut into 3/4″ chunks), 1 quart (32oz) Swanson Low Sodium Chicken Broth, 1 tablespoon Parsley flakes, 1/2 teaspoon Black pepper, and 1 bag (12oz) Reames Frozen Flat Dumplings.
I’m using Perdue Perfect Portions Boneless and Skinless Chicken Breasts. I love using these. Their individually wrapped, perfect size, and cook up perfectly. To prepare it; In a large pot, heat oil, add Chicken and cook until chicken is slightly browned.
Add Broth, Parsley and Pepper, Bring mixture to a boil. Add Reames Frozen Flat Dumplings, stirring to separate, return to a boil, reduce heat and simmer 25 min. Stir occasionally to prevent dumpling from sticking. Or until dumplings are desired tenderness. All done, and serve! I’ve got to remember to have these more often! They always turn out so good. Easy to prepare and an excellent Noodle. They go perfect with Chicken.
I also heated up a can of Del Monte Sliced Carrots. Just empty the contents into a small sauce pan , bring it to a boil, reduce the heat and simmer until heated through. For Dessert later a Jello Dark Chocolate Pudding topped with Cool Whip Free.
Reames Chicken and Dumplings
Ingredients
2 tablespoons Extra Light Olive Oil
Perdue Perfect Portions Boneless, Skinless chicken breasts, cut into 3/4″ chunks
1 quart (32oz) Swanson Low Sodium Chicken Broth
1 tablespoon Parsley flakes
1/2 teaspoon Black pepper
1 bag (12oz) Reames Frozen Flat Dumplings
Directions
1) In a large pot, heat oil, Add chicken and cook until chicken is slightly browned.
2) Add broth, parsley and pepper, Bring mixture to a boil.
3) Add Reames Frozen Flat Dumplings, stirring to separate, return to a boil, reduce heat and simmer 25 min. Stir occasionally to prevent dumpling from sticking. Or until dumplings are desired tenderness. Serve.
Reames Homestyle Flat Dumplings
* Easy Old-Fashioned Chicken And Dumplins Recipe. See Back Of Package.
* Since 1952 We Have Devoted Ourselves To Making The Best Egg Noodles You Can Buy Fresh-Frozen To Preserve Their Special, Old-Fashioned Goodness. You Can Trust Your Favorite Family Recipes To Reames. We Proudly Prepared This Package Of Reames Flat Dumplins So You Can Make Your Favorite Great-Tasting Homestyle Recipes In Even Less Time. Perfect For Soups And Salads, Casseroles And Main Dishes, There’s Nothing Better.
* Quick Cook.
* The Original Frozen Noodle.
Directions
Cooking Instructions: Bring 4 quarts of water to a rapid boil. Add 2 teaspoons salt, if desired. Add frozen dumplings and return to a full rolling boil, stir to separate. Cook dumplings uncovered for 30 minutes or until desired tenderness, stir occasionally. Drain thoroughly. Dumplings will be tender but still slightly firm. For Soups and Stews: Cook dumplings in broth for the same length of time. Omit salt. Keep frozen.
Nutrition Facts
Serving Size1/2 Cup
Servings Per Container5.0
Amount Per Serving
Calories170 Calories
Calories From Fat10 Calories
% Daily Value
Total Fat1.5 g2.0
Saturated Fat0.0 g0.0
Trans Fat0.0 g
Cholesterol35.0 mg12.0
Sodium550.0 mg23.0
Total Carbohydrate34.0 g11.0
Dietary Fiber1.0 g4.0
Sugars1.0 g
Protein5.0 g
Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
October 21, 2017 at 5:02 PM | Posted in Chicken Helper, pasta, Perdue Chicken Products | Leave a commentTags: Betty Crocker, Cheese, Chicken, Chicken Helper, Cooking, Dinner, Food, Pasta, Perdue Perfect Portions Chicken Breasts, recipes
Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
For Breakfast I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. fried 2 Jennie – O Turkey Breakfast Sausage Links, prepared a packet of the Pioneer Peppered White Gravy, and finally made my the morning cup of Bigelow Decaf Green Tea. After I had Breakfast I went to McDonald’s to pick up Breakfast for Mom and Dad. Did a few things around the house and cleaned up outside. Done for the day! Partly cloudy and a high of 77 degrees out. With everything done for the day I kicked back and watched some programs I had recorded and some College Football. For dinner tonight I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.
To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.
I love the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and an easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Just boil, stir, and season.
As the Pasta was cooking I prepared the Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Light Olive Oil, Sea Salt and Pepper.
It all comes together for one easily made and delicious dinner. I also baked a loaf of La Brea Multi Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink.
Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor
Chicken Helper
* Add chicken
* Pasta side dish included
Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.
Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!
nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%
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