Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans……

March 24, 2018 at 5:04 PM | Posted in fish, seafood, shrimp | Leave a comment
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Today’s Menu: Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans, and Baked Multi Grain Bread

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, fried 2 Johnsonville Turkey Breakfast Sausage Links, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. We ended up with around 3″ of snow which should melt tomorrow, 49 degrees for a high. I wanted to prepare Dad a good meal tonight. Hospice is putting him in a rehab unit for 5 days to give us a bit of a break as it’s a full time job taking care of him. And we do need the reset. Me and Mom are just beat! We’ll be looking for full time placement in the upcoming days and weeks. So for Dinner tonight I prepared Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans, and Baked Multi Grain Bread.

 

 

 


While at Kroger earlier I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 


Poured about 1/4 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 

I love my Fish and Seafood, especially this Florida Gulf Coast Grouper that my friends bring me from Florida. They just dropped off a big bag of Fish caught in the Florida Gulf! I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I first rinsed it off in cold water and patted dry with a paper towel. I then cut the fillet into 3 pieces. Next I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got out the good ole Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. A perfect pairing for the Shrimp!

 

For one side I tried a new one, Private Selection Petite Potatoes Herbes De Provence in Artisan Seasoning Blend. I seen these at Kroger a couple of days ago, and being a Potato Lover I had to try them! They are similar to the Little Potato Co. Potatoes that I prepare. It comes in a microwavable tray. Just heat in microwave for 5 and 1/2 minutes. Next add a 1 tablespoon of Extra Light Olive Oil and then the Seasoning Packet. Stir and serve! They turned out piping hot and delicious, really like the Seasoning provided.

 

 

Then I also heated up a can of Allens Cut Italian Green Beans. So to prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. Plus I love having Bread every meal and Crusty Bread with Pasta Dishes. For dessert later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

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Fried Freshwater Shrimp w/ Mac and Cheese

March 3, 2018 at 6:10 PM | Posted in seafood, shrimp, Stouffer's | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Mac and Cheese

 

 

To start the day off I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Sunny and 48 degrees for a high today, plus a lot less windy! Caught up on most everything. I did a couple of loads of laundry for Mom and that was about it. Got the leaf blower out and cleaned off the wooden deck and around the driveway are. Still a bit brisk outside. Watched some College Basketball afterward. For Dinner tonight it’s Fried Freshwater Shrimp w/ Mac and Cheese.

 

I’m having Shrimp for the second day in a row, I could eat Shrimp and Seafood every day! While at Kroger yesterday I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they’re not bad. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 

 

To go with the Shrimp I prepared some Stouffer’s Classic Mac and Cheese Cups. just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. I baked a loaf of La Brea Bakery Multi Grain Bread. For Dessert later a Jello Sugar Free Dark Chocolate

 

 

 

 

 

Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup
http://www.stouffers.com/products/detail.aspx?id=11406&c=0

Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread

March 2, 2018 at 6:21 PM | Posted in Ronzoni Healthy Harvest Pasta, scallops, seafood, shrimp | 1 Comment
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Today’s Menu: Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread

 

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. Chilly morning out, 27 degrees. But the day wasn’t bad, sunny and 49 degrees. After Breakfast I headed out to Meijer to do some grocery shopping, I didn’t need a lot just wanted to get out for a while. After Meijer I stopped by Kroger to pick up a few items for Mom. Then on the way home I stopped by McDonald’s to pick up Breakfast for Mom and Dad, they love that McDonald’s Breakfast. Not much else going on today so I caught up on some shows I had recorded. For Dinner tonight I prepared Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread.

 

I wasn’t sure what to have for Dinner tonight so the last night I searched the freezer to see what I could find. I’ve been using what I can out of the freezer of late and made a huge dent in items that I had even forgot I had in there! So I got a bag of White Shrimp and a bag of Bay Scallops and laid them in the fridge to thaw overnight. I’ll be having Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread for Dinner tonight. I’ll be using; White Shrimp I had purchased at Kroger, Bay Scallops that I also had purchased at Kroger, Old Bay Seasoning, Lemon Juice, McCormick Grinder Sea Salt, Blue Bonnet Light Butter, Extra Light Olive Oil, Ronzoni Healthy Harvest Whole Grain Thin Spaghetti Pasta, Kraft Reduced Fat Grated Parmesan Cheese, and a Loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread.

 

I had already cleaned and rinsed both the Bay Scallops and Shrimp. Added both to a bowl and Seasoned them with the Old Bay, Lemon Juice, Sea Salt, and Olive Oil. Mixed everything up so it was all Seasoned. Next I grabbed a large skillet, sprayed it with Pam Non Sick Cooking Spray, added a Pat of the Butter, added a tablespoon of Extra Light Olive Oil, and heated on Low Medium heat.

 

 

 

 

As the skillet was heating for the Seafood I took a sauce pan filled it 3/4 full of Water and lightly Salted it with the McCormick Grinder Sea Salt, heated it on High heat. Back to the Seafood. With the skillet heated I added the Bay Scallops and Shrimp. The Scallops and Shrimp will not take more than a few minutes to cook. I under cooked both just a bit because I would be adding it to the hot Angel Hair Pasta which will steam it to finish it. Put the Seafood in a bowl and set aside while my Pasta is cooking.

 

 

For the Pasta I’m using Ronzoni Healthy Harvest Whole Grain Thin Spaghetti. The Ronzoni Healthy Harvest Whole Grain Pastas are my favorite to use but tough to find in the area so now I have to order it online. Easy to prepare; Boil your water with some added Salt. When boiling add the Spaghetti and, return it to a boil. Stir occasionally, cook for 8 minutes. Drain it and get ready to serve.

 

 

 

 

I put it into a medium size bowl and seasoned it with a splash of the Olive Oil, a pat of Butter, a sprinkle of Sea Salt, and the grated Parmesan Cheese. Gave it a stir and added the Bay scallops and Shrimp, stirred and served! Oh what a dish! It combines two of my favorite foods Seafood and Pasta. I topped everything with a bit more of Lemon Juice and grated Parm Cheese. I could have this all the time. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. Plus I love having Bread every meal and Crusty Bread with Pasta Dishes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

Ronzoni Healthy Harvest Whole Grain Thin Spaghetti

From the Italian word for “strings”; these round thin strands of pasta are our most beloved shape.
A versatile pasta shape, Whole Grain Thin Spaghetti can be used in entrées, side dishes, cold salads, or broken and used in soups. Toss Whole Grain Thin Spaghetti with almost any pasta sauce of varying thickness. Tomato or cream sauces, broth-based and meat sauces, olive oil tosses and meat sauces all work well. Thin Spaghetti pasta made with a blend of 100% whole wheat and the time-honored grains: Quinoa, Amaranth, Millet, Sorghum and Teff.

Nutrition
Serving Per Container About 8

Serving Size2oz (56g/1/8 of package)

Amount Per Serving
Calories 180 Calories From Fat 15
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 240mg 7%
Total Carbohydrate 39g 13%
Dietary Fiber 5g 20%
Sugars 2g
Protein 9g

Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

February 22, 2018 at 6:23 PM | Posted in pasta, Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin. I topped 1/2 the Muffin with Smucker’s Sugar Free Blackberry Jam and the other 1/2 with Nutella. If your not sure what Nutella is, Nutella is a brand of sweetened hazelnut cocoa spread. I’ll buy a small jar of this from time to time. I also had my morning cup of Bigelow Decaf Green Tea. Outside more rain! There’s heavy flooding in a lot of places, especially in Cincinnati along the Ohio River. A lot of roads and businesses are under water. Plus heavy rain up until Sunday so it will get worse. Not feeling real good again today. So I took it easy still fighting with my Sinuses. For Dinner tonight its Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese. And thank goodness for Leftovers, sure didn’t feel like cooking today. I left the post from yesterday below for the Dish description and directions.

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I love having Shrimp with the Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Pasta Roni – Parmesan Cheese

Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*

What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Shrimp w/ Pasta Roni – Parmesan Cheese

February 21, 2018 at 6:25 PM | Posted in pasta, Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

Almost done….

For Breakfast this morning I got the Waffle Grill out but instead of normal Waffles I made Hash Brown Waffles. I seen these made in Cooking Magazines and on TV but never tried them until this morning. Just spray the Griddle with Cooking Spray, add your Simply Potatoes Shredded Hashbrowns, season with Salt and Pepper, shut the lid of the Waffle Griddle, and cook. Quite easy to make and something different for Breakfast! I love Hash Browns, I could have them twice a day, and preparing them this was turned out great! I topped the Hash Brown Waffles with an Egg I fried Sunnyside Up and I toasted a slice of Aunt Millie’s Light Whole Grain Bread. Also, as always, I had a cup of Bigelow Decaf Green Tea.

 

 

Yesterday a record high of 80 degrees and Sunny. Today our high was 62 degrees at Midnight and fell through the day to about 42 degrees and Rain! Welcome to Ohio Weather! It’s like Forest Gump’s box of Chocolate, you never know what you’ll get! Not a lot going today so I took it easy still fighting with my Sinuses. For Dinner tonight its Shrimp w/ Pasta Roni – Parmesan Cheese.

 

 

 

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I love having Shrimp with the Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

 

 

 

Pasta Roni – Parmesan CheeseInspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*

What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Fried Freshwater Shrimp w/ Mac and Cheese

February 7, 2018 at 5:51 PM | Posted in Mac and Cheese, seafood, shrimp, Stouffer's | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Mac and Cheese

 

 


To start my morning off I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. It snowed overnight and into the morning here. We ended up with over 3 inches. So not much going on outside today. And not going on inside. I was caught up on everything so it a was layed back day today. For Dinner tonight it’s Fried Freshwater Shrimp w/ Mac and Cheese.

 

While at Kroger yesterday I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they’re not bad. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 

Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 

 


To go with the Shrimp I prepared some Stouffer’s Classic Mac and Cheese Cups. just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. I baked a loaf of La Brea Bakery Multi Grain Bread. For Dessert/Snack later some sliced Kraft Sharp Cheddar Cheese and Whole Grain Saltine Crackers.

 

 

 

 

 

Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup
http://www.stouffers.com/products/detail.aspx?id=11406&c=0

Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread

January 26, 2018 at 5:47 PM | Posted in fish, salmon, seafood | Leave a comment
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Today’s Menu: Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread

 

 

For Breakfast I toasted a couple of Eggo Whole Grain Eggo’s and had a cup of Bigelow Decaf Green Tea. Not bad at all this morning at 33 degrees. For the day we had a high of 58 degrees and sunny! After Breakfast I went to Meijer and stopped and had the Car Washed. Back at home got a few things done in and around the house taken care of. For Dinner tonight, what i was planning to have last night. I prepared a Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread.

 

 

 

I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I had it in the freezer and let it thaw overnight in the fridge. I’m going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven’t had Salmon or used this recipe in a while. To make I’ll need; Salmon Fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme. To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Next I placed the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.

 


Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.

 

 

 

 

For a side I prepared a Red Potato and Cut Asparagus Skillet. I’ll need A bag of Petite Red Potatoes, a small bunch of Asparagus, Ground Garlic Salt, Dried Parsley, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, and Extra Light Olive Oil.

 

 

 

 

 

I grabbed a Cast Iron Skillet and sprayed it with a light coat of Pam Non Stick Cooking Spray and added a tablespoon of the Extra Light Olive Oil. Preheated the Skillet on medium heat. Next I quartered the Red Potatoes, putting them in a large bowl. Seasoned them with the Garlic salt, Dried Parsley, Grinder Sea Salt and Peppercorn Medley, and 1 tablespoon of the Extra Light Olive Oil. Mixed them with the Seasoning until the Potatoes were Seasoned on all sides. I then added them to the preheated Cast Iron Skillet.

 

 

 

As the Potatoes were cooking I got the Asparagus ready. I kept the Asparagus bundled up and washed them off in cold water. Shook them dry and trimmed them. i cut the Spears into 3 pieces. Then lightly seasoned them with the McCormick Grinders of Sea Salt and Peppercorn Medley. I then added them to the Skillet of Red Potatoes. Stirred until mixed with the Potatoes and continued cooking until done.

 

 

 

 

The Red Potato and Asparagus Skillet came out delicious. Good Seasoning and the two worked great with each other. I also baked a loaf of Multi Grain Bread. I tried a new kind that I picked up at the Meijer Bakery. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Walnut-Crusted Salmon

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

Fried Freshwater Shrimp w/ Mac and Cheese

January 11, 2018 at 5:52 PM | Posted in seafood, shrimp, Stouffer's | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Mac and Cheese

 

 

To start my morning off I prepared a Poached Egg and served it all on a toasted Healthy Life Whole Grain English Muffin. I love Poached Eggs! Also had a cup of Bigelow Decaf Green Tea. Started a load of laundry for Mom after Breakfast. Cloudy with light rain moving, high of 62 degrees. Went to Kroger for a couple of item s and then by McDonald’s to pickup Breakfast for Mom and Dad. For Dinner tonight it’s Fried Freshwater Shrimp w/ Mac and Cheese.

 

 

 


While at Kroger earlier I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 


Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 


To go with the Shrimp I prepared some Stouffer’s Classic Mac and Cheese Cups. just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. I baked a loaf of La Brea Bakery Multi Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

McCormick Cracker Meal Seafood Fry Mix

Cracker Meal Seafood Fry Mix adds extra crunchiness to fried and baked foods. All ingredients have been specially selected to provide a superior coating that seals in natural juices for fish, seafood, poultry, meats and vegetables.

Ingredients
Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, And Folic Acid), Whey (Milk), Dextrose, And Soybean Oil.

Serving size
1/4 cup Mix (32g)
All You Need
1/2 cup Cracker Meal
1 lb. Fish or Seafood*
Water or Milk
Vegetable Oil
Directions
1. POUR Cracker Meal into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, or seafood with water or milk. Shake off excess.
2. COAT fish, several pieces at a time, evenly with Cracker Meal. Let stand 5 minutes. Discard any remaining Cracker Meal. Fry as directed below. Serve with McCormick® Cocktail Sauce or Tartar Sauce. Use the entire package to coat 4 lbs. fish or seafood.

*Best with tilapia, trout, catfish, shrimp, or scallops. Also try with shucked oysters and clams, or soft-shell crabs (pierce several times before coating).

Pan Fry: Pour oil to a depth of 1/4 inch in a large skillet; heat to 350°F on medium heat. Fry fish, in batches, 2 to 4 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

Oven Fry: Cover bottom of shallow baking pan with melted butter. Arrange fish or seafood in a single layer in pan; turn to coat with butter. Bake in preheated 425ºF oven 10 to 20 minutes until golden brown around edges and fish flakes easily with a fork.

Flavorful Tips:
• For a thicker coating, dip fish in a mixture of 3 tbsp. milk and 2 beaten eggs before coating with Cracker Meal.
• Coat boneless skinless chicken breast halves or chicken parts as directed. Bake in 400ºF oven 20 to 30 minutes for chicken breast halves or 45 to 50 minutes for chicken parts.
• Use Cracker Meal instead of bread crumbs when making meat loaf or meat balls.

http://www.mccormick.com/spices-and-flavors/seafood/breading-and-batters/cracker-meal-seafood-fry-mix

Stuffed Clams w/ Sliced Potatoes and Mini Ears of Sweet Corn.

January 10, 2018 at 5:57 PM | Posted in Green Giant, potatoes, seafood | Leave a comment
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Today’s Menu: Stuffed Clams w/ Sliced Potatoes, Mini Ears of Sweet Corn, and Baked Crescent Rolls

 

For Breakfast this morning I prepared my favorite Breakfast; Hash Browns, Diced Ham, and a Egg. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. It’s above zero to start the day, 40 degrees! For the day its cloudy and a high near 60. They say 60 degrees tomorrow also but we have a chance of getting between 6-10 inches of snow Friday and Saturday. It just depends on how the storm comes in. We usually miss the big amounts of snow through this part of the Ohio Valley, wait and see. After Lunch I got the leaf blower out and cleaned off the deck and driveway areas. Did a few things around the house and that was it for my day. For Dinner tonight I prepared a Stuffed Clam w/ Sliced Potatoes, Mini Ears of Sweet Corn and Baked Crescent Rolls.

 

I purchased The Stuffed Clams from the Seafood Department at Kroger. They are Matlaw Stuffed Clams (Brand) that they carry in the Seafood Case. We have these every so often and love having them! For the Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.

 

 

For one side dish I prepared a can of Del Monte Sliced New Potatoes. I use a lot of the Del Monte Products, always delicious and they store a lot longer than fresh Vegetables. To prepare them; boiled until heated and seasoned with Sea Salt, Ground Black Pepper, and Parsley Flakes.

 

 

 

 

 

For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. It’s frozen Mini Ears of Sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! I also baked a can of Pillsbury Reduced Fat Crescent Rolls. For dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

 

 

 

 

Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!
It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable matlaws breadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at http://www.Matlaws.com/setsail.com

Fish Sticks, Maryland Style Crab Cakes, and Steak Fries

December 15, 2017 at 6:57 PM | Posted in Gorton's Seafood, Ore - Ida, seafood, Seapak | Leave a comment
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Today’s Menu: Fish Sticks, Maryland Style Crab Cakes, and Steak Fries

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. My favorite Breakfast anymore! Not a bad day outside, 28 in the morning and 38 degrees for a high. After Breakfast I went to the local Kroger up the road for a couple of items and the stopped by McDonald’s and picked up Breakfast for Mom and Dad. After Lunch I went over to a friend of mine that was in town, he was staying with his brother. Good seeing him, we’ve been friends since our Freshmen year in High School. For Dinner tonight it’s Seafood and Potatoes. I prepared Fish Sticks, Maryland Style Crab Cakes, and Steak Fries.

 

For the Fish Sticks I used Gorton’s Smart and Crunchy Fish Sticks. Growing up I lived on Fish Sticks. While I was at Meijer the other day I picked up a package of the Gorton’s Smart and Crunchy Fish Sticks. These are coated with Panko Bread Crumbs and to prepare them I’ll be baking them. I first preheated the oven at 375 degrees. I then took a small baking sheet and lined it with foil. Sprayed the foil with Pam Cooking Spray and lined the Fish Sticks up on the sheet. Then baked them for 22 minutes, flipping them over after 11 minutes.

 

 

They came out piping hot, nice crunch from the Panko Bread Crumb Coating and nicely Seasoned. I really like all the Gorton’s Seafood Products. Easy to prepare and good quality Seafood. Served them with a side of McCormick Tarter Sauce.

 

 

 

 

 

Then for the Crab Cakes I used SeaPak Maryland Style Crab Cakes, first time using these. Another item I picked up at Meijer the other day. They come frozen to a box, individually vacuumed sealed.

 

 

 

 

 

To prepare these I preheated the oven to 425°f. Removed the frozen crab cakes from vacuum-pack and arranged on a baking sheet, flat side down. I then brushed them with melted Blue Bonnet Light Butter. Baked for 15 minutes on middle oven rack. Turned the Crab Cakes over and press gently to flatten them. Continued to bake for another 10 minutes. Let them cool for 3 minutes and ready to eat! I served these with an Aioli Sauce that came with the Crab Cakes, excellent Sauce! Very good Crab Cakes, lots of Crab Meat and great Seasoning. Another good item to have in the freezer.

 

 

 

For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked a loaf of Pillsbury French Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

Gorton’s Smart and Crunchy Fish Sticks

100% wild-caught Alaskan Pollock breaded in a panko coating.
Good seafood that’s good for you.
Always crispy, never fried. At 50% less fat than regular fish sticks and just 180 calories per serving, they have all the classic flavor with half the guilt.

Cooking Directions
CONVENTIONAL OVEN
UNCOOKED. KEEP FROZEN UNTIL READY TO COOK.
1. Preheat oven to 375ºF.
2. Spray metal baking pan with non-stick spray.
3. Arrange on baking pan.
4. Bake and flip after 11 minutes. Bake for 21-23 minutes total*.
*If cooking more than 15 fish sticks, add 2 minutes to the cooking time. FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 155ºF OR HIGHER BEFORE SERVING.

Nutritional Info
NUTRITION FACTS
Serving Size: 5 sticks (86g)
Servings Per Container: about 5
INGREDIENTS: Minced Alaskan Pollock, breadcrumb coating.

Minced Alaskan Pollock

Breadcrumb coating
Wheat flour, water, palm oil, yellow corn flour, whey, salt, sugar, natural flavor, garlic powder, onion powder, yeast, beet powder (color), baking powder (baking soda, sodium aluminum phosphate), colored with paprika, annatto, and turmeric extracts, xanthan gum, beta carotene (color).

CONTAINS: POLLOCK, WHEAT, MILK.

Amount Per Serving:
Calories 170 Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 2.5g 13%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 20mg 7%
Sodium 340mg 14%
Potassium 180mg 5%
Total Carbohydrate 24g 8%
Dietary Fiber <1g 4%
Sugars 5g
Protein 9g 18%
https://www.gortons.com/products/smart-crunchy-fish-sticks/

 

 

 

 

 

SeaPak Maryland Style Crab Cakes
– Keep frozen until ready to prepare.
– Due to differences in appliances, cooking times may vary and require adjustment.
– Microwaving not recommended.
– For food safety this product must be cooked to an internal temperature of 165°F
– Caution – Product will be hot!

PREPARATION:

BAKE (FROM FROZEN)
* preheat oven to 425°f.
* remove frozen crab cakes from vacuum-pack.
* arrange frozen crab cakes on baking sheet, flat side down.
* brush with melted butter or margarine.
* bake for 15 minutes on middle oven rack.
* turn crab cakes over and press gently to flatten.
* continue to bake for another 10 minutes.

SAUCE
* thaw aioli sauce by placing the sealed sauce packet under running water for about 3 minutes.
https://www.seapak.com/products/maryland-style-crab-cakes

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