Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Cornbread
January 15, 2021 at 6:53 PM | Posted in fish, potatoes, Zatarain's | Leave a commentTags: baking, Catfish Nuggets, Cooking, Corn Bread, Del Monte Cut Green Beans, Dinner, Fish, Food, Fried Potatoes, Martha White Cornbread Mix, recipes, Red Potatoes, Zatarain's Crispy Southern Fish Fri
Today’s Menu: Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Cornbread
To start this rainy morning off I made some Simply Potatoes Shredded Hash Browns and heated up some Meijer Diced Ham. I made a bed of the Hash Browns in a bowl and sprinkled some
Sargento Reduced Fat Sharp Cheddar Cheese. Then topped them off with Diced Ham. I love combinations of Potatoes and Ham. Also had a cup of Bigelow Decaf Green Tea. The day started off with rain but had cleared up by noon, still windy and a high of 43 degrees. Did a load of laundry and cleaned the house today, dusted and ran the vacuum. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Cornbread.
I bought the Catfish Nuggets from Meijer a while back 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 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. Then made a small Cast Iron Skillet of Cornbread, for Mom, using Martha White White Corn 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 Diet Dr. Pepper 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%
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
December 22, 2020 at 7:11 PM | Posted in Hilton's Fresh Farm Raised Pacific Willapoint Oysters, oysters, potatoes, seafood | Leave a commentTags: baking, Cooking, Dinner, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 45 degrees and Sunny out today. Right afterward I headed out to Kroger, about 6:30 this morning. I wanted to get there and get
what I needed and get out before it gets crowded. But by 7:00 it was getting crowded, guess everyone had the same idea. Besides our groceries I got our neighbor a few items also. They were all cleaning items as both the husband and wife have the virus and are to stay at home for 2 weeks until the next test. Sure feel bad for them. Back home did some cleaning and then got outside for a bit and enjoyed the beautiful sunshine! For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked 
oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster 
carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack 
later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters
Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Cornbread
December 7, 2020 at 7:08 PM | Posted in fish, greenbeans, potatoes | Leave a commentTags: baking, Catfish Nuggets, Cooking, Corn Bread, Del Monte Cut Green Beans, Dinner, Fish, Food, Fried Potatoes, Martha White Cornbread Mix, recipes, Red Potatoes, Zatarain's Crispy Southern Fish Fri
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. 38 degrees and partly cloudy out today. After my Tea me and Mom went to Jungle Jim’s International Market. Love going there, they have everything! The best Deli and Cheese Shop anywhere. And the Produce, Meat, and Seafood Departments you can find anywhere! It’s one amazing store. Back home I went and had my car washed and got gas. Not much else going on. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Cornbread.
I bought the Catfish Nuggets from Meijer a while back 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 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. 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%
6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad
December 5, 2020 at 7:29 PM | Posted in Bush's, potatoes, Wild Idea Buffalo | Leave a commentTags: Baked Potato, baking, Buffalo, BUSH'S COUNTRY STYLE BAKED BEANS, Cooking, Dinner, Food, Lettuce, recipes, Salad, Steak, Wild Idea - FINE CUT SIRLOIN STEAK 6 OZ.
Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad
To start my day off I had a cup of Bigelow Decaf Green Tea. 50 degrees, cloudy and rainy all day outside. So I stayed in and cleaned the house today. First did a load of laundry and then dusted and
vacuumed. That was about it for my day. Caught up on some shows I had recorded. For Dinner tonight I prepared a 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad.
I had a couple of Wild Idea Buffalo 6 oz. Sirloin Steaks in the freezer and I set them in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I first heated
the oven on 400 degrees. To prepare it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a Cast Iron Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloins, I cooked them 2 minutes per side and finished them in the oven to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender. I prepared some Sauteed Mushrooms to go with the Steak.
I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans!
I also had a baked Russet Potato for a side with Steak. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Also had a small
Tossed Salad and a baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.
Wild Idea – FINE CUT SIRLOIN STEAK 6 OZ.
We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.
https://wildideabuffalo.com/products/fine-cut-sirloin-steaks
Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans
November 9, 2020 at 7:03 PM | Posted in chicken, potatoes | Leave a commentTags: Canned Green Beans, Cast Iron Skillet, Chicken, Chicken Thighs, Cooking, Dinner, Flour, Food, Fried Potatoes, GREEN BEANS, recipes, Red Potatoes
Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans
To start this Thursday morning off I prepared a cup of Bigelow Decaf Green Tea. Another perfect Fall Day out today, 80 degrees and sunny. I had forgot some of Mom’s grocery list so I had to go 
back to Meijer. On the way back home I stopped at Wendy’s and picked up Breakfast for Mom. Back home did a few chores around the house and then got the cart out of the shed and took a ride around the neighborhood. It is so nice outside! 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.
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.
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
November 6, 2020 at 6:59 PM | Posted in oysters, potatoes, seafood | Leave a commentTags: baking, Cooking, Dinner, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I another bowl of All-Bran Wheat Flakes, used 2% White Milk. Had a cup of Bigelow Decaf Green Tea afterward. 73 degrees and sunny out today. Got the cart, rake, and leaf blower out and helped 3 of my elderly neighbors out with their yard work. I washed off their decks and driveway for them. I’m ready for some rest! For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters
Pot Roast, Carrots, Red Potatoes, and Cornbread
October 27, 2020 at 7:17 PM | Posted in BEEF, carrots, potatoes | Leave a commentTags: baking, Beef, carrots, Cooking, Cornbread, Dinner, Food, Martha White Cornbread Mix, Omaha Steaks -Fully Cooked Pot Roast, recipes, Red Potatoes, Roasts, Spices
Today’s Menu: Pot Roast, Carrots, Red Potatoes, and Cornbread
Just a cup of Bigelow Decaf Green Tea for Breakfast. Cloudy, light rain, and 49 degrees outside again. Our 3rd day in a row of this weather. The only good thing is with all the rain and wind of late 
the large tree across the street has finally lost all its leaves. Nothing going on outside so I did a few chores around the house. I measured one of the cabinets and I’m thinking about installing a Lazy Susan. I had to have Mom at her Family Doctor for a checkup and then I had to to Kroger and pick up a prescription for her. So for Dinner tonight I prepared a Pot Roast along with Carrots, Red Potatoes, and Cornbread.
I purchased the Pot roast from Omaha Steaks and had it in the freezer. So I sat it in the fridge and let it thaw overnight. It’s fully cooked so you are just warming it up. To prepare it I preheat the
oven to 400 degrees F. Remove the roast and juice from package and placed in covered pan. Bake for 40-50 minutes. Wow, what a beautiful looking Roast!
It sliced up so tender with plenty of juices and seasoned perfectly! And the taste is spot on, just an excellent Roast, thank you Omaha Steaks!
To go with the Roast chopped up some Carrots that I had purchased from Meijer. I first washed the Carrots off in cold water. I then grabbed a large size sauce pan and filled it with water. Added 
Salt to the water and heated it on high. When the water came to a boil I added the sliced Carrots. I cooked them until fork tender. Drained the water and put the cooked Carrots in a bowl. Seasoned with a bit more Salt and they were ready.
I also prepared some Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium 
and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes!
Finally I also prepared a small Cast Iron Skillet of Cornbread. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with anything! Then for Dessert later a Jello 
Sugar Free Dark Chocolate Pudding.
Omaha Steaks -Fully Cooked Pot Roast
It starts with our expert butchers trimming a thick and meaty beef roast to a perfect two pounds. Then we naturally age the roast for at least 21 days to bring out its full beefy flavor and tenderness. After that, we seal in the juices and deliver it to your door. Now it’s your turn – and it doesn’t take much. With its heat-and-serve convenience, you’ll have the comfiest of comfort foods on the table in no time at all.
* Fully cooked beef roast, no slow cooker needed!
* Homemade taste with little time and effort
* Flash-frozen to seal in freshness and flavor
* Freezer-to-oven-to-table convenience
* Easily serves four
Preparation
FROM THAWED: Thaw in refrigerator.
Oven: Preheat oven to 400 degrees F. Remove thawed roast and juice from package and place in covered pan. Bake for 40-50 minutes.
FROM FROZEN:
Microwave: Place frozen roast and packaging upside down in microwave safe dish. Microwave on DEFROST for 30 minutes, turning over half way through cooking. Cut 2 small slits in packaging, microwave on high for 15-17 minutes. Remove from packaging. Slice and serve with au jus.
https://www.omahasteaks.com/product/Fully-Cooked-Pot-Roast-1-2-lbs-01163?ITMSUF=XFE
Fried Walleye Fillet w/ Mac/Cheese, Fried Potatoes and Baked Garlic Loaf Bread
September 28, 2020 at 7:00 PM | Posted in fish, Mac and Cheese, potatoes, Stouffer's | Leave a commentTags: Cooking, Dinner, Fish, Food, Progresso Italian Style Bread Crumbs, recipes, Stouffer's Clasisc Mac and Cheese Cups, Walleye
Today’s Menu: Fried Walleye Fillet w/ Fried Potatoes and Baked Garlic Loaf Bread
For Breakfast morning I prepared a Poached Egg and served it on a Thomas Light English Muffin. Also had a cup of Bigelow Decaf Green. 72 degrees and rain out today. Much needed rain, 
everything is dry! We’ve been watering our lawn every other day to help out the front lawn and bushes. Couldn’t do much outside with the rain so I cleaned and straightened the Fridge and then the Pantry. For Dinner tonight I prepared Fried Walleye Fillet w/ Fried Potatoes and Baked Garlic Loaf Bread. I had Stouffer’s Mac and Cheese with mine Mom had the Potatoes.
I had a few packages of Walleye Fillets that I had bought from Meijer in the freezer. So I laid a package in the Fridge to thaw overnight. I had already cut the fillets into smaller pieces before freezing them. So
to prepare it I first rinsed the fillets in cold water and patted it dry with paper towel. Then I seasoned it with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillet in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried it in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!
Then for a side I made a Cast Iron Skillet of Fried Potatoes. I love these! 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.
Then I also baked a loaf of La Baguette Roasted Garlic Oval Bread For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
Walleye Nutrition Facts
1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg
Salmon Patties w/ Baked Shredded Potato Casserole
September 23, 2020 at 6:49 PM | Posted in fish, potatoes, RESER'S MAIN STREET BISTRO, salmon | 2 CommentsTags: Cooking, Dinner, Egg Beaters, Food, Kroger Low Fat Saltine Wheat Crackers, Pink Salmon, recipes, RESER'S MAIN STREET BISTRO, Salmon Patties, Shredded Potato Casserole
Today’s Menu: Salmon Patties w/ Baked Shredded Potato Casserole
Just a cup of Bigelow Decaf Green Tea for Breakfast. Mostly cloudy and 80 degrees and partly cloudy out today. I went and had a new battery put in Mom’s Car. Besides that not a thing going on
today. So I caught up on some little jobs in and around the house. For Dinner tonight I prepared Salmon Patties w/ Baked Shredded Potato Casserole.
To make the Salmon Patties I used Kroger Low Fat Saltine Wheat Crackers, 10 Crackers. By using these Crackers instead of a regular Saltine Cracker, such as Zesta Saltine Crackers, I saved on Fat, 
Calories, Carbs, and Sodium. Also instead of 1 Egg I used a 1/4 cup of Egg Beater’s. Make cuts where you can, it all adds up! I’m also using a can of Kroger Brand Pink Salmon, Old Bay Seasoning, and Dried Parsley.
In a large bowl I mixed all the ingredients until it well mixed and thickened up. Made the mixture into patties and pan fried them in Extra Light Olive Oil on medium heat. Fried until cooked 
through and golden brown on both sides. Golden brown and delicious!
For a side dish we had something new I came across at Meijer a couple of weeks ago, RESER’S MAIN STREET BISTRO – BAKED SHREDDED POTATO CASSEROLE. 2nd time we’ve had it, and love it! It
comes in a tray that you can microwave or bake in the oven. As usual I’m going with the Oven Baking way.
It’s very easy to prepare. Preheat the oven to 350 degrees. Just remove the tray from the package and remove the film covering the tray. Place the tray on a baking sheet and heat in the oven for
22 minutes. And it’s ready to serve!
Seasoned with a shake of Salt and Pepper along with a sprinkle of Kraft 2% Shredded Sharp Cheddar Cheese. This turned out delicious! Came out bubbling hot. Plenty of Potatoes and loaded with
flavor! Fantastic Potato item to have in the fridge. I also baked a loaf of Pillsbury French Bread. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels along with a Diet Peach Snapple to drink.
Canned Salmon
Both canned and fresh fish are a good source of protein and other important nutrients, and one isn’t necessarily healthier than the other. … In fact, a USDA study found slightly higher levels of two 
omega-3s in canned pink and red salmon than it found in fresh. Canned salmon has other merits, too. Canned salmon is also rich in protein, vitamin D, calcium (from the bones) and healthy omega-3 fats. Omega-3 fats are heart healthy fats. They also promote healthy brain development in babies.
RESER’S MAIN STREET BISTRO – BAKED SHREDDED POTATO CASSEROLE
Restaurant Quality. Stay-at-Home Comfort.
Celebrate summer right at home, with time-saving side dishes from Main St Bistro®. Our refrigerated side dishes are ready to pair with your favorite entrée in minutes, for a fuss-free meal 
everyone can enjoy. https://mainstbistro.com/
BAKED SHREDDED POTATO CASSEROLE
A hearty baked casserole of shredded potatoes topped with golden-brown sharp cheddar cheese.
* Fully Baked
* No Artificial Colors or Flavors
* Microwave/Oven Safe Tray
* Ready in 5 Minutes
Nutrition Facts
Serving Size 2/3 cup (159g)
Servings Per Container about 3.5
Amount Per Serving
Calories 210
Amount % Daily Value
Total Fat 11g 14%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 670mg 29%
Total Carbohydrates 21g 8%
Dietary Fiber 2g 7%
Sugars 3g
Protein 8g
https://mainstbistro.com/product/baked-shredded-potato-casserole/
Crock Pot Ribs w/ Shredded Potato Casserole
September 9, 2020 at 7:11 PM | Posted in Pork, potatoes, ribs | 2 CommentsTags: BAKED SHREDDED POTATO CASSEROLE, Cooking, Crock Pot Ribs, Crock Pots, Dinner, Food, JB's Fat Boy Haug Waush BBQ Sauce, JB’s Fat Boy All Purpose Rub, Pork, Pork Back Ribs, recipes, RESER'S MAIN STREET BISTRO
Today’s Menu: Crock Pot Ribs w/ Shredded Potato Casserole
I just had a cup of Bigelow Decaf Green Tea for my Breakfast. 93 degrees, humid and mostly sunny out. After Breakfast we had to go pick Mom’s car up at the mechanic’s. She had the starter 
replaced in her car and it was faulty. So it was replaced for free. Afterward 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 and did a few things around the yard. I’m preparing Crock Pot Ribs today! For Dinner tonight its Crock Pot Ribs w/ Baked Shredded Potato Casserole.
Mom wanted some of my Crock Pot Ribs, her favorite, so that’s what we are having tonight. I had purchased the Ribs from Meijer yesterday and had them in the freezer. 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 and when eating them you need no knife, the 
bones just slide out. These Ribs were huge, some of the biggest I’ve prepared. The Ribs are so 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!
For a side dish we tried something new I came across at Meijer yesterday, RESER’S MAIN STREET BISTRO – BAKED SHREDDED POTATO CASSEROLE. I had seen this before at Meijer and decided to give it a try, and glad I did. It comes in a tray that you can microwave or bake in the oven. As usual I’m going with the Oven Baking way.
Very easy to prepare. Preheat the oven to 350 degrees. Just remove the tray from the package and remove the film covering the tray. Place the tray on a baking sheet and heat in the oven for 22 minutes. And it’s ready to serve!
Seasoned with a shake of Salt and Pepper along with a sprinkle of Kraft 2% Shredded Sharp Cheddar Cheese. This turned out delicious! Came out bubbling hot. Plenty of Potatoes and loaded with
flavor! Fantastic Potato item to have in the fridge. I also baked a loaf of La Baguette Roasted Garlic Oval Bread. Perfect Bread for Gumbo. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels along with a Diet Dr. Pepper.
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.
RESER’S MAIN STREET BISTRO – BAKED SHREDDED POTATO CASSEROLE
Restaurant Quality. Stay-at-Home Comfort.
Celebrate summer right at home, with time-saving side dishes from Main St Bistro®. Our refrigerated side dishes are ready to pair with your favorite entrée in minutes, for a fuss-free meal everyone can enjoy. https://mainstbistro.com/
BAKED SHREDDED POTATO CASSEROLE
A hearty baked casserole of shredded potatoes topped with golden-brown sharp cheddar cheese.
* Fully Baked
* No Artificial Colors or Flavors
* Microwave/Oven Safe Tray
* Ready in 5 Minutes
Nutrition Facts
Serving Size 2/3 cup (159g)
Servings Per Container about 3.5
Amount Per Serving
Calories 210
Amount % Daily Value
Total Fat 11g 14%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 670mg 29%
Total Carbohydrates 21g 8%
Dietary Fiber 2g 7%
Sugars 3g
Protein 8g
https://mainstbistro.com/product/baked-shredded-potato-casserole/
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