Tags: Chicken, Cooking, Creamy Chicken and Wild Rice Soup, Food, recipes, Rice, Soup, Soup Special of the Day, Spices
This week’s Soup Special of the Day is a Creamy Chicken and Wild Rice Soup. Perfect Soup for these Fall Days, Enjoy!
Creamy Chicken and Wild Rice Soup
4 cups Swanson Low Sodium Chicken Broth
2 cups Water
2 cooked, Pedue Perfect Portions Boneless Chicken Breast halves, shredded
1 (4.5 ounce) package quick cooking Long Grain and Wild Rice with seasoning packet
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
1/4 teaspoon Ground Cumin
Pinch of Cayenne Pepper (optional)
3/4 cup All-Purpose Flour
1/2 cup Blue Bonnet Light Butter
2 cups Heavy Cream
1 – In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2 – In a small bowl, combine salt, pepper, cumin, cayenne pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3 – Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Tags: Baking, Chicken, Cooking, Dinner, Food, Kahiki General Tso’s Chicken, recipes, Uncle Ben's Ready Rice, Whole Baby Carrots
Today’s Menu: General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots
It was Biscuits and Gravy to start the day around here! I normally have Gravy with toast but Mom wanted Biscuits so Biscuits it was. After Breakfast I took Mom up to a battery store not far from here. She needed a new watch battery. From there stopped by the bank for her and back home. This afternoon Mom went over to see Dad and I had to stay home and wait for the delivery of Dad’s new lift chair we bought him. It arrived later in the afternoon, it’s really a nice chair and will help him to get up from the sitting position. Now we just have to get him strong enough to come back home! For Dinner tonight something new – Kahiki General Tso’s Chicken. I prepared General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots.
While at Meijer last week I came across some Kahiki General Tso’s Chicken in the frozen food section. It looked and sounded good plus there was 340 calories and 32 net carbs in it, which isn’t bad at all for General Tso’s Chicken. So I bought a bag of it and had it in the freezer.
To prepare it I preheated the oven to 400 degrees. Removed the Sauce Pouch and sat in a bowl of hot water to thaw. Next I took a baking sheet and lined it with foil and sprayed Pam on it. I placed the Chicken evenly on the sheet and baked them for 20 minutes turning them after 10 minutes. Internal temperature of Chicken was 165 degrees, used an instant read thermometer. Removed it from the oven and let it stand 1 minute before serving. I drizzled the thawed sauce across the pieces and served. I found a winner here! Nice size pieces of Chicken, nice seasoning, and excellent sauce! The Sauce had some nice heat to it, not overpowering. I’ll have to keep a bag in the freezer for sure.
For one side dish I microwaved some Uncle Ben’s Natural Whole Grain Brown Rice. It comes in a single serving microwavable container. Just heat for 45 seconds and serve! Rice comes out perfect, steaming hot and fluffy. I also heated up a can of Kroger Whole Baby Carrots. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
General Tso’s Chicken is made with all-natural white meat chicken that is tempura battered and then fully cooked. It comes with a zesty ginger and garlic flavored sauce. Each carton contains 30 oz. of tempura chicken and 10 oz. of General Tso’s sauce. It’s a great main course for dinner; just add rice.
Or it can be used as a great appetizer for parties. Kids love this product too!
Kahiki – General Tso’s Chicken
Calories 340 Sodium 790 mg
Total Fat 19 g Potassium 0 mg
Saturated 3 g Total Carbs 33 g
Polyunsaturated 9 g Dietary Fiber 1 g
Monounsaturated 4 g Sugars 9 g
Trans 0 g Protein 8 g
Cholesterol 15 mg
Tags: Baking, Chicken Breast, Cooking, Dinner, Food, Glory New Orleans Style Red Beans and Rice, Litehouse Poultry Herb Blend, recipes, Sliced Carrots
Today’s Menu: Pan Seared Oven Roasted Skinless Boneless Chicken Breast w/ Red Beans & Rice and Sliced Carrots
To start my morning off I made a Ham, Cheese, and Egg Breakfast Sandwich and my morning cup of Bigelow Decaf Green Tea. I used Boar’s Head Black Forest Ham, a slice of Sargento Ultra Thin Sharp Cheddar Cheese, Scrambled 1 medium size Egg, and used Healthy Life Whole Grain Bread. After Breakfast I did some cleaning around the house. Then after a light lunch I headed over to spend the afternoon with Dad. My Dad is not looking good at all. I don’t know if he’s going to recover from this, we can only pray and hope. Back home I did some laundry for Mom. So for dinner tonight I prepared a Pan Seared Oven Roasted Skinless Boneless Chicken Breast w/ Red Beans & Rice and Sliced Carrots.
While at Meijer a while back I came across some beautiful huge Chicken Breasts. They were so good the first time around I couldn’t wait to use them again. I prepared them like I did last week, Pan Seared Oven Roasted Skinless Boneless Chicken Breast. To season them I‘ll need McCormick Grinder Sea Salt and Peppercorn Medley along with Litehouse Poultry Herb Blend. I love the Litehouse Poultry Herb Blend it’s a blend of Herbs; Onions, Thyme, Sage, Marjoram, Spring Onions, Garlic, and Rosemary. I had the Chicken in the freezer so I laid it out overnight in the fridge to thaw.
To prepare; I preheated the oven on 400 degrees and I got my favorite skillet out, the Cast Iron Skillet. Sprayed a light coat of Pam Cooking Spray w/ Olive Oil on it and added 1 tablespoon of Extra Virgin Olive Oil to it. Heated it on the stove on medium high. I then seasoned the Chicken Breasts with my 3 seasonings. With the skillet and oil heated I added my Chicken. Browned both sides for 3 minutes. Transferred the skillet to the preheated oven. Baked for 15-20 minutes until a 165 internal temperature.
And like the first time I made these, the Chicken Breast came out perfect! Moist and full of flavor. I served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce. The Cast Iron Skillet is perfect to use when starting a dish on the stove and finishing in the oven!
For one side dish I prepared a can of Glory Foods Seasoned New Orleans Style Red Beans and Rice. First time I’ve tried this item and was really pleased! To prepare it just empty the contents into a medium sauce pan. Cover and bring to a boil. Stir and reduce heat. Simmered gently until hot and served. The Beans and Rice were both good with excellent seasoning. Another item for the pantry.
For a second side I heated up a can of Kroger Brand Sliced Carrots, same preparation as the Beans and Rice. i also had a couple of slices of Healthy Life Whole Grain Bread topped with I Can’t Believe It’s Not Butter. For dessert later a Skinny Cow Chocolate Truffle Ice cream Bar.
Healthy Life Original
100% Whole Wheat Bread
Compare Healthy Life Breads to other breads and you’ll know why Healthy Life Bread is the Answer!
* 35 Calories per Slice
* 5 Net Carbs
* Low Fat
* 98% Fat Free
* 0g Trans Fat
* No Saturated Fat
* No Cholesterol
* Excellent Source of Fiber
* Good Source of Calcium
* No High Fructose Corn Syrup
* No Artificial Colors or Flavors
* 14g Whole Grain Per Serving
Serving Size 2 Slices (41g)
Servings Per Container 11
Amount Per Serving
Calories 70 Calories from Fat 5
% Daily Value*
Total Fat 0.5g1%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 16g5%
Dietary Fiber 5g20%
Tags: Baking, Bush's Black Beans, Cooking, Corn, Dinner, Food, Perdue Perfect Portions Chicken Breasts, recipes, Salsa, Spices, Taste of Home, Uncle Ben's Brown Rice
Today’s Menu: Black Bean Chicken with Rice Recipe w/ Baked Italian Loaf Bread
I’ll start off by wishing my Mom a “Happy Birthday”, she turns 88 today! I just hope if I reach that age that I’m able to get around and do things as good as she does. Love you Mom!! I made Breakfast this morning for all of us. I prepared what is quickly becoming our favorite Breakfast dish, Ham and Diced Potato Skillet.
I used Simply Potatoes Diced Steakhouse Potatoes and a package of Meijer Diced Ham. Using a Cast Iron Skillet I started by frying the Diced Potatoes. After about 9 minutes I then added the Diced Ham and stirred. In about 14 minutes it was ready! As the Potato/Ham was finishing I grabbed a small skillet and fried one Egg, Sunnyside Up. To serve made a bed of Potatoes and Ham and topped that with the Sunnyside Egg. Broke the Egg open and it just pulled the entire meal together! One hearty Breakfast and a favorite of Mom and Dad’s! After Breakfast I gave Mom her Birthday Presents and Birthday Cake. Afterwards I went to Meijer for a few items, I’m using Meijer more and more. For dinner tonight I tried a new recipe, Black Bean Chicken with Rice Recipe w/ Baked Italian Loaf Bread.
I came across this recipe in an issue of Simply Delicious (Taste of Home). Black Beans, Chicken, Rice and throw in Corn and Salsa I was sold For the Chicken I used Perdue Perfect Portions Chicken Breasts. I use the Perdue Perfect Portions Chicken Breasts quite often. They come in a package of 5 breasts and 2 types; Italian Seasoned and Plain Breasts. Anyway I grabbed 2 of the Breasts out of the freezer and let them thaw overnight in the fridge. To season the Chicken I’ll need 2 teaspoons Extra Virgin Olive Oil, 3 teaspoons Chili Powder, 1 teaspoon Ground Cumin, 1 teaspoon Pepper, and 1/4 teaspoon Sea Salt. To make the dish I’ll need; the Perdue Perfect Portions Chicken Breasts, 1 can Bush’s Low Sodium Black Beans, Sliced Black Olives, 1 container of Uncle Ben’s Natural Whole Grain Brown Rice, 1 can Del Monte Summer Crisp Golden Sweet Corn, and Kroger Organic Medium Salsa.
To prepare the dish In a small bowl, mix the seasonings; sprinkle over both sides of chicken. In a large nonstick skillet coated with Pam Cooking Spray, heat olive oil over medium heat. Brown the chicken on both sides. Add the beans, olives, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice. Wow, INCREDIBLE! Another delicious recipe from Taste of Home! Just a fantastic combination of ingredients! Beans, Chicken, Olives, Rice, Corn, and the Salsa just seems to bring it altogether. Another one of those “Keeper Recipes”. Plus it’s a one pot meal, which I love, and easy cleanup. The original recipe and web link is at the end of the post.
I also baked a loaf of Pillsbury Italian Loaf Bread. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.
Black Bean Chicken with Rice Recipe
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice
1 – In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Brown chicken on both sides.
2 – Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice. Yield: 4 servings.
1 chicken breast half with 3/4 cup bean mixture and 1/2 cup rice equals 400 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 670 mg sodium, 52 g carbohydrate, 8 g fiber, 32 g protein.
Tags: Butterball Every Day Polska Kielbasa Turkey Sausage, Cooking, Dinner, Food, Kielbasa Skillet, Kikkoman Soy Sauce, Minute Rice, Mushrooms, recipes, Taste of Home
Today’s Menu: Kielbasa Skillet w/ Baked Rustic French Bread
Started my morning off with a Healthy Life Whole Grain English Muffin and on that I fried up some Boar’s Head Honey Smoked Ham. Topped that with a slice of Sargento Ultra Thin Swiss Cheese and I was set. Also had my morning brew of Bigelow Decaf Green Tea. They released my Dad from the hospital, he’s feeling better but he’s still awfully weak. Went to Kroger early this morning to pick up a few items for me and Mom. I needed a package of Healthy Life Whole Grain English Muffins. They had 2 packages left on the rack and both had mold on them, not real good publicity for Kroger! Sad part is it’s not the first time. Anyway for dinner tonight another new recipe, Kielbasa Skillet. I prepared Kielbasa Skillet w/ Baked Rustic French Bread.
Wasn’t real sure of what to have for dinner tonight. Then while at Kroger earlier today I came across some Butterball Every Day Polska Kielbasa Turkey Sausage, I found dinner! I use the Butterball Hardwood Smoked Turkey Sausage all the time, it had been a while since I had the Kielbasa. Next was finding the right recipe. Which I did on the Taste of Home website, which I use all the time for finding recipes. So a new recipe tonight, Kielbasa Skillet.
I doubled the recipe so I needed the following; 1 pound Polska Kielbasa Turkey Sausage (sliced), 2 cups Del Monte Cut Green Beans, 1 cup sliced fresh Mushrooms, 2 tablespoons Kikkoman Less Sodium Soy Sauce, and 2 cups Uncle Ben’s White Rice. I used Cut Green Beans instead of French – Style Green Beans, I just prefer the Cut over French. The original recipe is at the end of the post.
To prepare it; In a large skillet coated with cooking spray, saute Kielbasa until browned. Add the Beans, Mushrooms and Soy Sauce; saute 4-5 minutes longer or until vegetables are tender. Serve with Rice and get ready to enjoy one delicious skillet meal! Everything works in this recipe. The Sausage is delicious and packed with flavor and the Beans and Mushrooms go great with the Sausage. And the Soy Sauce provides the great flavor. Very good recipe and great recipe to keep! I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a bowl of Breyer Carb Smart Vanilla Bean Ice Cream.
Kielbasa Skillet Recipe
1/2 pound smoked kielbasa or Polish sausage, sliced
1 cup frozen French-style green beans, thawed
1/2 cup sliced fresh mushrooms
1 tablespoon reduced-sodium soy sauce
1 cup hot cooked rice
In a large skillet coated with cooking spray, saute kielbasa until browned. Add the beans, mushrooms and soy sauce; saute 4-5 minutes longer or until vegetables are tender. Serve with rice. Yield: 2 servings.
1 cup kielbasa mixture with 1/2 cup rice (prepared with turkey kielbasa) equals 279 calories, 7 g fat (2 g saturated fat), 71 mg cholesterol, 1,421 mg sodium, 31 g carbohydrate, 2 g fiber, 23 g protein.
Tags: Cooking, CooksRecipes, Fish, Food, Halibut, recipes, Rice, Sea Bass, Steamed Fish on Rice, Steaming
Here’s an excellent Fish and Rice Dish from the CooksRecipes, Steamed Fish on Rice. If your looking for any type of recipe, just check out the CooksRecipes website! http://www.cooksrecipes.com/index.html
* The recipe calls for Halibut but you could also use Sea Bass, Tilapia, or Flounder.
Steamed Fish on Rice
1 1/2 pounds fresh halibut fillets or steaks
1 (2-inch) piece fresh gingerroot, julienned
3 green onions, julienned
1 tablespoon soy sauce
4 tablespoons rice wine (Sake)
2 cups cooked rice
1 lemon for garnish
Green onions strips for garnish
1 – Place fillets in a shallow dish, cover with green onion and ginger. Combine liquid ingredients and pour over fish. Marinate fish for 10 minutes.
2 – To Steam Fish: Use a bamboo or metal steamer. Set steamer rack over boiling water. Water should not touch the rack. Place fillets on a plate and set on the rack. Pour remaining marinade over fish, cover and steam 10 minutes per inch thickness of fish. (No need to turn fish during cooking.) Fish is done when flesh turns opaque and flakes easily with a fork.
3 – Before serving, pack 1/2 cup measure with cooked rice and turn out on individual dinner plates. Gently flatten the mound with the back of a spoon to form a round pillow shape.
4 – Serve the steamed fish on the rice pillows, pour hot marinade liquid over each fillet. Garnish with a slice of lemon and green onion strips.
Makes 4 servings.
Tags: Butterball Hardwood Smoked Turkey Sausage, Cooking, Cornbread, Dinner, Food, Gramdma Maud’s Bean Meals Red Beans and Rice, Martha White Corn Meal Mix, recipes
Today’s Menu: Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread
Wow, had to turn the heat on this morning it was a bit chilly. I think it was about 32 degrees and still a cold wind all day but sunny. Breakfast, workout, and a shower and out the door. ran an errand for Mom and I was close to a nearby Meijer so I stopped in there to grab a few of their sale items and back home for the day. Day 5 of the “Freezer Meals Week”. Tonight I’m using Butterball Hardwood Smoked Turkey Sausage I had in the freezer and I laid it in the fridge to thaw overnight. Tonight its Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread.
I started by preparing the Turkey Sausage. I used Butterball Hardwood Smoked Turkey Sausage. I took one of the Sausages and cut it in to bite size pieces. Using a medium size skillet that I sprayed it with Pam cooking Spray, also added a 1/2 tablespoon of Extra Virgin Olive Oil, and heated it on medium. When the skillet was heated up I added the Turkey Sausage pieces. I cooked them about 12 minutes, stirring them frequently. When done removed the skillet from the heat and set aside, I’ll be using the same skillet for my Grandma Maud’s Red Beans and Rice.
I prepared some of Grandma Maud’s Red Beans and Rice, first time in a while since I’ve prepared this. Just follow the easy instructions on the package and you have some great Red Beans and Rice! It had a good Cajun Seasoning to it and was only 100 calories and 16 net carbs. As the Red Bean’s and Rice was finishing I added the Smoked Turkey Sausage slices, stirring in till well mixed. The Smoked Turkey Sausage paired with Red Beans and Rice is a perfect pairing! Nice heat, Smokey Flavor, and just flat-out delicious! Added a couple of slices of a Jalapeno Pepper and a splash of Frank’s Red Hot Sauce to spice it up a bit more. Full instructions and site link for Grandma Maud’s Red Beans and Rice is at the end of the post.
I also made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.
Gramdma Maud’s Bean Meals Red Beans and Rice
Authentic southern Cajun flavors combined with a rich, smoky essence make Grandma Maud’s Red Beans & Rice an easy side dish or complete meal with no added meat or fat.
Serving Size 1/4 cup (29 g)
Per Serving % Daily Value*
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 470mg 20%
Carbohydrates 20.0g 7%
Dietary Fiber 4.0g 16%
Butterball Hardwood Smoked Turkey Sausage
Smoked Turkey Dinner Sausage
14 oz. | Servings: 7
Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Vitamin A 0%
Vitamin C 2%
Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.
Tags: Buttermilk, Chicken Tenders, Cooking, Del Monte Cut Green Beans, Dinner, Food, Frank's Red Hot Sauce, McCormick, Minute Multi-Grain Medley, recipes, Shake and Bake Seasoned Panko
Today’s Menu: Fried Chicken Tenders w/ Multi – Grain Medley and Cut Green Beans
I believe we have our Indian Summer going on here in west Chester. They say it’s usually after the first frost, most of our area had their first one Tuesday morning. Then about a day later the temps started climbing, a high of around 64 today. Then they’re calling possibly for record highs near 80 degrees for the next few days. So this might be our last blast of heat. Not much going on today, got some housework done and settled in for another afternoon of Football, NFL this time. For dinner tonight I prepared Fried Chicken Tenders w/ Multi – Grain Medley and Cut Green Beans.
I used Kroger Simple Truth Natural Chicken Tenders. I seasoned the Tenders with, McCormick Perfect Pinch Parmesan Herb Seasoning, Sea Salt, and Ground Black Pepper. Then I got some Low fat Buttermilk and poured a cup of it in a plastic container and mixed about 5 shakes of Frank’s Red Hot sauce into it, mixing well. I then added my Chicken Tenders to it, sealed it and set it in the fridge to marinate. When it came time to prepare them I removed them from the marinade, shaking off any excess of the Buttermilk mix. I laid them on a large dish that I had already added Shake and Bake Seasoned Panko to. Rolled the Tenders in the Panko until all sides were covered with Panko Crumbs. Let them sit a few minutes and I used a large skillet, I sprayed with Pam w/ Olive Oil Spray and added 2 tablespoons of Canola Oil to. Heated the skillet on medium heat. After Oil was heated I added my Tenders. I cooked them about 5 minutes per side until golden brown and 165 internal temperature. They came out delicious! The seasoning was spot on and the Buttermilk and Hot Sauce mixture gave it a fantastic taste. The Panko gave it a beautiful crust. As they say “Winner, Winner Chicken Dinner”.
For one side dish I tried a new one, Minute Multi-Grain Medley. I seen this advertised the other day and it looked and sounded great so I picked up a box of it at Walmart yesterday. It has Brown Rice, Thai red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! The box contains 4 – 2 Serving Packets and easy to prepare. Combine water and the contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water. Bring to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed. Remove from heat. Fluff with fork and serve! Esay to prepare and makes one excellent side dish. Another staple for side dishes. Plus it’s only 160 calories and 31 net carbs. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 minutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]
Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Tags: Carrots, Catfish, Cooking, Fish, Food, recipes, Rice, Zatarain's Crispy Southern Fish Fri, Zatarain's Yellow rice
Today’s Menu: Catfish Nuggets w/ Yellow Rice and Sliced Carrots
Another cool and windy Fall Day, rain with periods of sun. Helped Mom outside between the showers of rain, putting up the outdoor furniture for the upcoming Winter. Had to go the bank and post office and that was about it. For dinner tonight I prepared Catfish Nuggets w/ Yellow Rice and Sliced Carrots.
Picked these up at Kroger, on sale. Gave the Catfish Nuggets a good cleaning to start and seasoned them with Sea Salt and Ground Black Pepper. 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. Pan fried them in a medium size skillet in Extra Virgin 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 I prepared a new one, Zatarain’s New Orleans Style Yellow Rice. Love my Zatarain’s Products, first time I tried this one though. It’s a Long Grain Rice that’s seasoned with Bell Peppers, Onions, and Garlic. With the Mix add Water and Butter, and boil. It came out perfect! Well seasoned and delicious. Another good one from Zatarain’s. Then I also heated up a can of Del Monte Sliced Carrots and had a couple of slices of Klosterman Wheat Bread. For dessert later a Cup of Del Monte No Sugar Added Peach Chunks.
Zatarain’s New Orleans Style Yellow Rice
This easy-to-prepare rice dish has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal.
* Enriched long grain parboiled rice, onion, salt
* 50% more than regular size
* Since 1889
STOVE TOP DIRECTIONS
1. MIX 2 1/2 cups water, Rice Mix and 1 tbsp. butter or margarine in 2-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2. SIMMER 25 minutes or until rice is tender.
3. REMOVE from heat. Let stand 5 minutes. Fluff with fork before serving.
1. MIX 2 1/2 cups hot water, Rice Mix and 1 tbsp. butter or margarine (optional) in 2 1/2-quart microwavable bowl until well blended. Cover.
2. MICROWAVE on HIGH 5 minutes. Stir. Microwave on MEDIUM (50% power) 15 minutes or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes. Fluff with fork before serving.
Microwave ovens vary; adjust cooking times as needed. Cooking times are based on an 1100 watt microwave oven.
CAUTION: Bowl and contents will be very hot. Use pot holders when removing from microwave.
Serving Size – 1/3 cup dry mix (57g) = 1 cup prepared
(amount per serving)
Tags: Beans, Cooking, Dinner, Food, Grandma Maud's Premium Black Beans and Rice Bean Meal, Johnsonville Andouille Sausage, Leftovers, Rice, Shrimp
Today’s Menu: (Leftovers) Shrimp and Andouille Sausage w/ Grandma Maud’s Premium Black Beans and Rice
A beautiful crisp and sunny Fall morning and day here today! Spent the morning at the hospital to be with the family of my best friend. He underwent a Vascular Aneurysm surgery. A very risky surgery but he came through it in flying colors!! In fact the surgeon said it was perhaps the smoothest surgery of that type he ever did. So glad he’s like a brother to me. Came home and did a load of laundry and relaxed then. For dinner tonight it was leftover city for me! I reheated the Shrimp and Andouille Sausage w/ Grandma Maud’s Premium Black Beans and Rice.
It was a long morning at the hospital so thank goodness I some delicious leftover Shrimp and Andouille Sausage w/ Grandma Maud’s Premium Black Beans and Rice to reheat. I just put the leftovers in a sauce pan and reheated it on medium low. I left the original post below on how to make this dish.
Shrimp, Andouille Sausage, and Red Beans and Rice – You know it has to be one of those lip smacking delicious dishes! I had a bag of Grandma Maud’s Premium Black Beans and Rice Bean Meal in the pantry and as I was looking around for something for dinner that just sounded right! I also used a bag of Kroger Jumbo Shrimp and Johnsonville Andouille Sausage. I started by slicing the Andouille Sausage into 1″ slices. Then in a medium skillet I cooked the Sausage till it was browned on both sides and sat aside till a bit later. As my Sausage was getting done I boiled some water for my Shrimp. I didn’t boil the Shrimp until it was time to add to the Black Beans and Rice.
To prepare the Black Beans and Rice just boil your water, add your mix, boil and simmer for about 30 minutes and your done, stirring often. After 20 minutes of cook time I added the Andouille Sausage, then after 25 minutes of cook time I added my Shrimp. Oh the aroma, that alone makes your mouth water! To serve it I used a bowl, sprinkled some Cilantro on it and a few shakes of the Frank’s Red Hot Sauce. Then Enjoy! For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Grandma Maud’s Premium Black Beans and Rice Bean Meal
Grandma Maud’s Premium Bean Meals are loaded with wholesome flavors to serve as entrees or side dishes. These premium delicacies replicate the flavor profile of “it’s been cooked on the stove all day” dishes in minutes. Beans are a miracle food containing lots of protein which makes it one of nature’s perfect sources of strength, stamina and health. What we did was give you that perfect source of protein in a short time while keeping a delicious flavor with one of the lowest sodium counts for a product of this kind and without adding meat. Our Black Bean and Rice has the lowest sodium count for products of its kind and it’s still delicious!
Precooked Dehydrated Black Beans, Precooked Long Grain Enriched Rice (Rice, Niacin, Iron, Thiamine and Folic Acid), Maltodextrin, Dehydrated Onion, Sugar, Dehydrated Potato Flakes, Salt, Less than 2% of Modified Food Starch, Hydrolyzed Corn Protein, Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Spices, Hydrolyzed Soy and Corn Protein, Autolyzed Yeast Extract, Natural Flavor, Natural Smoke Flavor, Xanthan Gum, Guar Gum, Caramel Color, Partially Hydrogenated Soybean and Cottonseed Oil.
Serving Size 0.25 cup
Servings Per Container 6
Amount Per Serving
Calories 100 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 480mg 20%
Total Carbohydrate 19g 6%
Dietary Fiber 4g 15%
Vitamin A 0%
Vitamin C 2%