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Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans

October 18, 2015 at 4:47 PM | Posted in Bush's, Cubed Steak, polenta | 2 Comments
Tags: Beef, Bush's Vegetarian Fat Free Baked Beans, Cooking, Cubed Steak, Dinner, Food, Frieda’s Organic Polenta, Heinz Brown Mushroom Gravy, recipes

Today’s Menu: Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans

Cold morning out there again, 27 degrees! But it was another cool and sunny Fall day out. Started off my day with a Egg White Scrambled Egg on a toasted Healthy Life Whole Grain English Muffin. Also I had some Eckrich Turkey Sausage Links and a cup of Bigelow Decaf Green Tea. Not a bad way to kick-start my day! Did a couple of loads of laundry for Mom and cleaned up some leaves outside. After that it’s Sunday and it’s NFL Football for the rest of the afternoon! For dinner tonight I prepared a Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans.

I rarely use Beef anymore but when I do it’s usually my absolute favorite Cubed Steak, Meijer Cubed Steak. When I go to Meijer I always pick up a package or two. The best Cubed Steak I have ever found by far. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Kroger Lite Wheat Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy. I’ll have the other half for breakfast in the morning.

For one side I prepared Fried Polenta. It’s been a while since I had Polenta so when I was at Jungle Jim’s Market my last visit I picked a roll up. I use Frieda’s Organic Traditional Polenta. it comes in a roll, so all you have do is slice it and then prepare it the way you want. To make it I’ll need Egg Beater’s, Progresso Italian Style Bread Crumbs, Kraft Reduced Fat Grated Parmesan Cheese, and Extra Virgin Olive Oil. To prepare it just lightly coat the slices in the Egg Beater’s and gently shake off the excess. Then dip each slice in the bowl of bread crumbs and coat well. Then I fried the slices, heated the Extra Virgin Olive Oil about 1/4″ deep in a skillet and fry the slices for 2-3 minutes on each side. They fry up golden brown with a nice crust, flavorful, and a moist center.

Then for another side I opened up a small can of Bush’s Vegetarian Baked Beans. I had tried these in a dish I prepared a while back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans, becoming my favorite real quick. A simple but delicious dinner tonight! For dessert later a Jello Sugarless Dark Chocolate Mousse Cup.

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.

Frieda’s Organic Polenta

Description
* Polenta is an ancient corn meal dish that is very popular in Italian and Mediterranean cuisines. Frieda’s Organic Polenta is pre-cooked – simply heat and enjoy. Flavors include:

Traditional, Green Chile & Cilantro, Basil & Garlic, Sun Dried Tomato & Garlic, and Mushroom & Onion.
* Our polenta is vegan and non-GMO.
Quick Usage Ideas
* Slice polenta and broil, pan heat or microwave for individual appetizers, use instead of pasta with sauces, or layer with grilled vegetables and cheese for polenta lasagna.
Healthy Highlight
* All varieties of Frieda’s Organic Polenta are gluten-free!
Selection & Storage
* Code dated for freshness. Shelf-stable at room temperature before opening. Refrigerate once opened and use within 3 days. Not suitable for freezing – causes polenta to separate.

http://www.friedas.com/organic-polenta/

Seasoned Haddock w/ Green Beans and Fried Polenta

June 5, 2015 at 4:34 PM | Posted in fish, greenbeans, polenta | 3 Comments
Tags: Cooking, Dinner, Fish, Food, Frieda’s Organic Polenta, GREEN BEANS, haddock, Polenta, recipes, Zatarain’s Lemon Pepper Fish-Fri

Today’s Menu: Seasoned Haddock w/ Green Beans and Fried Polenta

Another day of sunshine here in West Chester! A bit hotter and a bit humid in the late afternoon but not too bad. For Breakfast I had a Healthy Life Whole Grain English Muffin topped with Smucker’s Sugarless Blackberry Jam, and a cup of Bigelow Decaf Green Tea. Need a loaf of Bread and Eggs so I went to the Kroger up the road. While there I checked to see if they finally had the Bluegrass Lean Brats in yet, and they did! My email campaign to Bluegrass Meats paid off, and they are in all local Kroger in the area. Again thank you to Bluegrass Meats for following up on this and making it happen. Using the Lean instead of the normal Brats is a difference of 100 calories per Brat, huge difference! Anyway for dinner tonight I prepared a Seasoned Haddock w/ Green Beans and Fried Polenta. I did grill a Bluegrass Lean Brat for Lunch though!

I had a fillet of the Haddock in the freezer that I let thaw overnight in the fridge. To prepare it I cut the fillet into smaller pieces. Then rinsed the fillet in cold water and patted dry with a paper towel. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites.

For one side I prepared Fried Polenta. It’s been a while since I had Polenta so when I was at Jungle Jim’s Market last week I picked a roll up. I use Frieda’s Organic Traditional Polenta. it comes in a roll, so all you have do is slice it and then prepare it the way you want. To make it I’ll need Egg Beater’s, Progresso Italian Style Bread Crumbs, Kraft Reduced Fat Grated Parmesan Cheese, and Extra Virgin Olive Oil. To prepare it just lightly coat the slices in the Egg Beater’s and gently shake off the excess. Then dip each slice in the bowl of bread crumbs and coat well. Then I fried the slices, heated the Extra Virgin Olive Oil about 1/4″ deep in a skillet and fry the slices for 2-3 minutes on each side. They fry up golden brown with a nice crust, flavorful, and a moist center.

Then I also had some Green Beans. My Mom had gone to Jungle Jim’s and purchased a mess of them and prepared them, love Green Beans especially when they’re fresh. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

Frieda’s Organic Polenta

Description
* Polenta is an ancient corn meal dish that is very popular in Italian and Mediterranean cuisines. Frieda’s Organic Polenta is pre-cooked – simply heat and enjoy. Flavors include:

http://www.friedas.com/organic-polenta/

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

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

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

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

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

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

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

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

Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5Calories 50

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

Crumb-Coated Red Snapper w/ Green Beans, Polenta, and…

October 6, 2012 at 5:21 PM | Posted in diabetes, diabetes friendly, fish, greenbeans, low calorie, low carb, polenta | Leave a comment
Tags: Bread Crumbs, Extra Virgin Olive Oil, Green Bean, Healthy Life Whole Grain Bread, Lemon Pepper, Olive oil, Parmigiano-Reggiano, Polenta

Crumb-Coated Red Snapper w/ Green Beans, Polenta, and Whole Grain Bread

Came across some nice looking Red Snapper fillets while at Kroger earlier in the week. So for dinner I had Crumb-Coated Red Snapper w/ Green Beans, Polenta, and Whole Grain Bread. In a shallow bowl I combined Progresso Italian Style Bread Crumbs, Parm Cheese, Lemon-Pepper and Sea salt. I then rolled the fillets in the mix completely coating them. Then I fried the fillets on medium low heat in Extra Virgin Olive Oil about 3 1/2 minutes per side. Golden Brown and delicious!

For sides I had Frieda’s Organic Traditional Polenta. I sliced the polenta thinly into 1/4-inch-thick slices. Placed on a lightly oiled baking sheet. Brushed the polenta with a 1/2 tablespoon of the oil. Baked them at 350 degrees for 15 minutes. I left the info and web site link for Frieda’s Below. Along with the Polenta I had Del Monte Cut Green Beans and Healthy Life Whole Grain Bread. For dessert I baked some Pillsbury Apple Turnovers topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Pillsbury apple turnover

Crumb-Coated Red Snapper

4 Servings

Ingredients
1/2 cup dry Progresso Italian Style Bread Crumbs
2 tablespoons Grated Parmesan Cheese
1 teaspoon Lemon-Pepper Seasoning
1/4 teaspoon Sea Salt
4 Red Snapper fillets (6 ounces each)
2 tablespoons Extra Virgin Olive Oil

Directions

In a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and
salt; add fillets, one at a time, and turn to coat.
In a heavy skillet over medium heat, cook fillets in oil in batches
for 4-5 minutes on each side or until fish flakes easily with a
fork. Yield: 4 servings.
Nutrition Facts: 1 fillet equals 288 calories, 10 g fat (2 g saturated fat), 62 mg cholesterol, 498 mg sodium, 10 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

Frieda’s Organic Traditional Polenta

Organic Traditional Polenta

Originally a humble peasant dish, polenta is now on the best restaurant menus in America and has made its way to become a staple in many home kitchens. This versatile dish can be grilled, fried, sautéed and broiled.

Frieda’s Organic Traditional Polenta is 100% organic and ready to enjoy straight from the tube. It’s delicious served as an appetizer or with roasted meats and poultry as a healthy side dish.

Usage: Delicious broiled or sauteed as a side dish for roasted meats and poultry, or heated and served with mushroom, tomato or cream sauces for a healthy, filling first course.

Nutrition Facts
Serving Size: 2 1/2 inch slices (100.0 g)
Amount per Serving
Calories 70
Calories from Fat 0.0
% Daily Value *

Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 310mg
12%
Total Carbohydrate 15g
5%
Dietary Fiber 1g
4%
Sugars 1g

Protein 2g
4%

http://www.friedas.com/organic-polenta/

Fried Lake Perch w/ Baked Polenta, Boiled Mini Carrots, and…

April 14, 2012 at 5:22 PM | Posted in carrots, diabetes, diabetes friendly, fish, Food, low calorie, low carb, polenta | 3 Comments
Tags: Black pepper, Dietary fiber, Dietary Reference Intake, Nutrition facts label, Olive oil, Saturated fat, Sea salt, Serving size

Today’s Menu: Fried Lake Perch w/ Baked Polenta, Boiled Mini Carrots, and Whole Grain Bread

Lake Perch! it was Fish tonight for dinner. I had Lake Perch fillets that I had purchased from Meijer Seafood Department. I seasoned them with Sea Salt and Ground Black Pepper and coated them with a Italian Bread Crumb and Whole Wheat Flour mix. Fried them in extra Virgin Olive Oil about 4 minutes per side. Came out golden brown and delicious!

For sides I had Frieda’s Organic Traditional Polenta. I sliced the polenta thinly into 1/4-inch-thick slices. Placed on a lightly oiled baking sheet. Brushed the polenta with a 1/2 tablespoon of the oil. Baked them at 350 degrees for 10 minutes. I left the info and web site link for Frieda’s Below. I also had boiled Mini Carrots and Healthy Life Whole Grain Bread. For dessert later a Yoplait Chocolate Eclair Parfait.

Frieda’s Organic Traditional Polenta

Organic Traditional Polenta

Frieda’s Organic Traditional Polenta is 100% organic and ready to enjoy straight from the tube. It’s delicious served as an appetizer or with roasted meats and poultry as a healthy side dish.

Usage: Delicious broiled or sauteed as a side dish for roasted meats and poultry, or heated and served with mushroom, tomato or cream sauces for a healthy, filling first course.

Nutrition Facts
Serving Size: 2 1/2 inch slices (100.0 g)
Amount per Serving
Calories 70
Calories from Fat 0.0
% Daily Value *

Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 310mg
12%
Total Carbohydrate 15g
5%
Dietary Fiber 1g
4%
Sugars 1g

Protein 2g
4%

http://www.friedas.com/organic-polenta/

Baked Pork Chop w/ Grilled Asparagus, Baked Polenta, and Whole Grain Bread

March 8, 2012 at 6:23 PM | Posted in baking, diabetes, diabetes friendly, Food, low calorie, low carb, polenta, pork chops | 1 Comment
Tags: Baking, Black pepper, Black Peppercorn, Healthy Life Whole Grain Bread, McCormick Grinder Sea Salt, Polenta, Pork chop

Today’s Menu: Baked Pork Chop w/ Grilled Asparagus, Baked Polenta, and Whole Grain Bread

Nothing beats a rainy blue day than a hearty and healthy dinner. I had a baked Pork Chop that marinated in JB’s Fat Boy Haug Waush BBQ Sauce for about 3 hours. After removing from the marinade I seasoned it with McCormick Grill Mates Applewood Rub and McCormick Grinder Sea Salt and Black Peppercorn. I baked at 350 degrees for 40 minutes turning once. As usual when using J B’s Fat Boy Sauces it came out moist and delicious!

For sides I had Frieda’s Organic Traditional Polenta. I finally found more of this yesterday while shopping at Jungle Jim’s. There are many ways to fix Polenta I sliced the polenta thinly into 1/4-inch-thick slices. Placed on a lightly oiled baking sheet. Brushed the polenta with a 1/2 tablespoon of the oil. Baked them at 350 degrees for 10 minutes. I left the info and web site link for Frieda’s Below. I also had Grilled Asparagus that I lightly salted with Sea Salt and had Healthy Life Whole Grain Bread. For dessert later a Yoplait Chocolate Eclair Parfait.

Frieda’s Organic Traditional Polenta

Organic Traditional Polenta

Frieda’s Organic Traditional Polenta is 100% organic and ready to enjoy straight from the tube. It’s delicious served as an appetizer or with roasted meats and poultry as a healthy side dish.

Usage: Delicious broiled or sauteed as a side dish for roasted meats and poultry, or heated and served with mushroom, tomato or cream sauces for a healthy, filling first course.

http://www.friedas.com/index.cfm?show=mart_detail&id=243