Shrimp, Stuffed Clams, and Baked Potato

April 7, 2019 at 6:32 PM | Posted in potatoes, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp, Stuffed Clams, and Baked Potato

 

 

For Breakfast this morning I toasted a Thomas Light 100% Multigrain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Light rain in the morning and a thunderstorm moved in later in the day, high of 71 degrees. Went and picked up Breakfast for Mom and then she went to Church. Did some light cleaning around the house and cleaned the oven. Later finished tearing out some old shelves in the shed. Getting ready to make some improvements out in the shed. For Dinner tonight its Shrimp, Stuffed Clams, and Baked Potato.

 

 

 

 

 

So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. 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 seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And Done!

 

 

 

 

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.

 

 

 

 

I also baked a small Russet Potato that I seasoned with McCormick Grinder Sea salt and Peppercorn Medley. For Dessert a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


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 matlawsbreadcrumb 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

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Garlic-Herb Linguine w/ Argentinean Red Shrimp

March 10, 2019 at 5:31 PM | Posted in pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Garlic-Herb Linguine w/ Argentinean Red Shrimp

 

 

To start my Sunday Morning off I had Glier’s Turkey Goetta and Hash Browns. It had been a while since I’ve had Turkey Goetta. I picked up a roll of it at Kroger the other day. I sat it in the freezer after I got up for 30 minutes. Reason being is that it slices a lot better and stays together when sliced as a patty. I fried a couple of slices up in a small skillet that I sprayed with Pam Non Stick Spray, fried until both sides were golden brown. Then I also prepared some Simply Potatoes Shredded Hash Browns. When done I sprinkled it with Sargento Off the Block Sharp Cheddar. The Goetta goes great with Hash Browns! Cloudy, windy, and 48 degrees out today. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. She loves those Golden Arches Breakfasts! Mom went on to Church afterward. I did a couple of loads of laundry and cleaned the house today. For Dinner tonight I tried Argentinean Red Shrimp for the first time. I prepared Garlic-Herb Linguine w/ Argentinean Red Shrimp.

 

 

 

I purchased a frozen bag of Private Selection Antarctic Wild Caught Argentinean Red Shrimp at Kroger last week and couldn’t wait to try it! They come peeled and deveined. The description for Red Shrimp reads; Private Selection Antarctic Wild Caught Argentinean Red Shrimp are native to the antarctic waters off the coast of Argentinian and are prized for their succulent and buttery lobster-like taste and texture. There’s 90 calories in a serving of 6 Shrimp.

 

 

 

 

 

To prepare the Shrimp I got a large skillet, sprayed it with Pam and added 1 table spoon of Extra Light Olive Oil and a pat of Blue Bonnet Light Butter. Heated the skillet on medium heat. I seasoned the Shrimp with Old Bay Seasoning. Old Bay is perfect for all Seafood and Chicken. When the Skillet was heated and ready I added the Shrimp. Cooked them for 4 minutes, turning them over after 2 minutes. And done! They fried up easy and they have an excellent flavor to them. And they are a lot like Lobster! I’ll be using these again.

 

 

 

 

 

As the Shrimp was cooking I prepared the Barilla Whole Grain Linguine. I brought a large pot of lightly salted water to a boil. Cooked the Linguine at a boil until tender, about 11 minutes; drain and transferred pasta to a large bowl.Then I mixed melted Butter, minced Garlic, and Parsley in a small bowl; and drizzled over the Linguine and toss to coat. Season Pasta with seasoned Sea Salt.

 

 

 

 

 

 

To make the Dish I made a bed of the Linguine in a bowl. Topped it with the Red Shrimp with a sprinkle of Kraft Grated Reduced Fat Parmesan Cheese. The Red Shrimp is so good and works perfect with Linguine! I had also baked a loaf of La Baguetterie Roasted Garlic Oval Bread that I got from Meijer. I love Shrimp and Pasta! For Dessert later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Barilla Whole Grain Linguine

Made with one simple ingredient, whole grain durum wheat flour, Barilla® Whole Grain Linguine is an excellent source of fiber. This pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste.

Barilla Whole Grain pasta is made with non-GMO ingredients. For more information, please read our position.

Linguine is made from long, flat strands of pasta, but is thin and narrow. Linguine, which means “little tongues” in Italian, originated in the Liguria region of Italy. Barilla Whole Grain Linguine cooks up perfectly al dente everytime, delivering the delicious taste and texture you expect in every bite.

BENEFITS
* Made with 100% Whole Wheat
* Good source of Fiber
* Delicious taste and texture
https://www.barilla.com/en-us/products/pasta/whole-grain/whole-grain-linguine

Shrimp and Smoked Turkey Sausage Gumbo

February 1, 2019 at 6:28 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | 6 Comments
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

Just a cup of Bigelow Decaf Green Tea for Breakfast, not much of an appetite this morning. We just got the snow off the driveway and roads and it snowed again! This area is just used to this Winter weather for as long as its been now. We got about 2 inches I guess overnight and into the morning. So I cleared what I could from the driveway and then my neighbor came over and cleared the rest for me. It wouldn’t be so if I driveway wasn’t a hill! And then having to deal with it in a wheelchair makes it even harder. But you just to do what you can. I finally was able to get out and go check out the new Kroger they opened yesterday. It’s double the size of the old Kroger, which they really needed the space. The store is huge! They really did a great job with it. Many more selections and new items. For Dinner tonight I prepared a personnel favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

 

 

 

One of my favorite meals tonight, Shrimp and Smoked Turkey Sausage Gumbo! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

 

 

 

 

 

The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

 


Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

 

 

 

Butterball Hardwood Smoked Turkey 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.

Microwave:
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.

Skillet:
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 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 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.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Fried Freshwater Shrimp w/ Cheddar Potato Bake

January 6, 2019 at 6:31 PM | Posted in seafood, shrimp, Stouffer's | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Cheddar Potato Bake

 

 

 

To start this rainy 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 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. I love combinations of Potatoes and Ham , especially for Breakfast! Cloudy and 44 degrees out today. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. Then I went Mejier for a few items and back home. Not a lot to do today so I caught up on some shows I had recorded. For Dinner tonight it’s Fried Freshwater Shrimp w/ Cheddar Potato Bake.

 

 

 

 

We’re having Shrimp tonight, 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.

 

 

 

 

 

For a side I prepared a Stouffer’s Cheddar Potato Bake. Another easy to prepare and delicious dish. To prepare this one I’m using the microwave. It comes in a microwavable tray. I just slit the film cover on the tray and microwaved it for 6 minutes, Done! I love this side by Stouffer’s! Delicious Potato Dish, really like the bread crumb topping. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

Stouffer’s Cheddar Potato Bake
* A side dish with diced potatoes in a cheddar cheese sauce with baconstouffers-cheddar-potato-bake
* Serves 2
* Russet potatoes

We use simple, quality ingredients that are delicious on their own. Then we combine them into the perfect recipe to make an irresistible dish.NESTLE Good Food, Good Life Made with Russet potatoes Cheddar cheese sauce Topped with bread crumbs
Ingredients:
Ingredients: Potatoes, Skim Milk, Water, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes, Annatto Color), Soybean Oil, Bread Crumbs (Wheat Flour, Sugar, Yeast, Soybean Oil, Salt), Bacon (Cured with Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), 2% or Less of Modified Cornstarch, Canola Oil, Bleached Wheat Flour, Onions, Sea Salt, Mono- & Diglycerides, Spice, Seasoning (Celery Salt, Spices and Coloring).

NUTRITIONAL INFO
Nutrition Facts
Serving Size 2
Servings Per Container: 2
Amount Per Serving
Calories 270 Calories from Fat 150
% Daily Value *
Total Fat 17 26.00 %
Saturated Fat 5 25.00 %
Cholesterol 20mg 7.00 %
Sodium 500mg 21.00 %
Total Carbohydrate 21g 7.00 %
Dietary Fiber 2g
Sugars 2g
Protein 9g

Fried Freshwater Shrimp w/ Mac and Cheese

December 21, 2018 at 6:31 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 this rainy 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 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. I love combinations of Potatoes and Ham , especially for Breakfast! The rain started early yesterday morning and continued through today. We’ll have an inch or more when done with snow flurries toward evening. It was good morning to sleep in and that’s what I did. I’m normally up around 6:00 every morning but I slept in till 8:00. And that’s late for me! Did a few things around the house, not a lot to do today. For Dinner tonight it’s Fried Freshwater Shrimp w/ Mac and Cheese.

 

 

 

 

We’re having Shrimp tonight, 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 Pillsbury French Bread also. 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

Leftovers – Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

December 15, 2018 at 6:29 PM | Posted in leftovers, pasta, Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Leftovers – Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

 

 

For Breakfast I Scrambled some Egg Beater’s Egg Whites and topped those with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Then I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. Also had a cup of Bigelow Decaf Green Tea. More rain today, heavy at times. High of 47 degrees. Cleaned the house today, dusted and vacuumed. Caught up on everything so I caught up on some shows I had recorded. For Dinner tonight Leftovers – Shrimp w/ Pasta Roni. I’ve left the original post from yesterday for the dish preparation and description.

 

 

 

 

So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. 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 seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. 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 – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet 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! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 


Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

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

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

December 14, 2018 at 6:22 PM | Posted in pasta, Pasta Roni, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

 

 

 

For Breakfast I toasted a Thomas Light 100% Multi Grain English Muffin that I lightly buttered with I Can’t Believe It’s Not Butter and made a cup of Bigelow Decaf Green Tea. Cloudy, rainy, and 52 degrees out today. Well today was clean and straighten the Kitchen day. Cleaned the counters, fridge, freezer, and stove. Then hit the canned good shelves and straightened those out, had to toss a few cans that were buried in the back that had expired. For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.

 

 

 

 

For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. 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 seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. 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 – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet 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, leftovers coming tomorrow. 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! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Diet Dr. Pepper to drink.

 

 

 

 

Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

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

Surf and Turf – Shrimp (Surf) and 5 oz. and Buffalo Petite Top Sirloin Steak (Turf)

December 1, 2018 at 6:28 PM | Posted in potatoes, seafood, shrimp, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Surf and Turf – Shrimp (Surf) and 5 oz. and Buffalo Petite Top Sirloin Steak (Turf)

 

 

To start my Saturday morning off I Scrambled a couple of Eggs and topped them with a little Ortega Smoked Chipotle Taco Sauce and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and had a cup of Bigelow Decaf Green Tea. Rain and thunderstorms and 58 degrees outside today, warmer but wetter. Did some inside chores inside today. I had ordered new brushes for the sweeper and I put those on and I also new tires for my Hoveround and I put the new tires on. Later on watched some College Football. For Dinner tonight its Surf and Turf. I prepared Shrimp (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) along with a small Baked Potato.

 

 

 

 

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.

 

 

 

 

 

Added about 2 tablespoons of Extra Light Olive Oil into large skillet. Heated the oil 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.

 

 

 

 

 

For the Turf part I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

 

 

 

I also had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for a Surf and Turf Meal! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks

Baked Jumbo Butterfly Shrimp w/ Mac and Cheese

November 16, 2018 at 6:25 PM | Posted in Seapak, shrimp, Stouffer's | 2 Comments
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Today’s Menu: Baked Jumbo Butterfly Shrimp w/ Mac and Cheese

 

 


Just a Bigelow Decaf Green Tea for Breakfast this morning. About 1:30 this morning I awaken by the Phantom Pains again! Not much sleep and the Pains continued till about 2:00 this afternoon. After my Tea I went to Meijer for Mom. She needed Cereal, Pretzels, Chocolate, and Mixed Nuts. I stopped and got gas, stopped by the ATM, and stopped by McDonald’s and picked up Breakfast for Mom. Back home I just tried relaxing and getting caught up on sleep. For Dinner tonight its Baked Jumbo Butterfly Shrimp w/ Mac and Cheese.

 

 

 

 

Mom loves this Shrimp so that’s what I’m preparing tonight. For the Shrimp I prepared a box of SeaPak Jumbo Shrimp. I preheated the oven on 425°f. I then got a small baking sheet, covered with aluminum foil and sprayed it with Pam Cooking Spray. I arranged the frozen shrimp in single layer on the baking sheet. Then baked at 425 degrees for 13-14 minutes turning over once after 6 minutes. They came out Golden Brown and delicious. Hard to beat these always great tasting. I served them with a side of Heinz Shrimp Cocktail Sauce.

 

 

 

 

 


To go with the Shrimp another easy and tasty dish, Stouffer’s Classic Mac and Cheese Mac Cups. just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. Well that’s about as an easy Shrimp w/ Mac and Cheese dinner that you can fix! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

SeaPak JUMBO BUTTERFLY SHRIMP

– 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
* preheat oven to 425°f.
* arrange frozen shrimp in single layer on baking sheet so shrimp are not touching.
* for full package, bake 13 to 14 minutes.
* for best results, turn product over halfway through cooking.

FRY
* preheat oil to 350°f.
* place frozen shrimp in fry basket.
* for full package fry 2 minutes and 30 seconds to 3 minutes.
* drain on absorbent paper before serving.

Nutrition Facts
Serving Size about 4 shrimp
(3oz/84g)
Servings Per Container about 3
Amount per Serving
Calories 220 Calories from Fat 100
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 70mg
Sodium 340mg
Total Carbohydrate 17g
Dietary Fiber 1g
Sugars 0g
Protein 12g
https://www.seapak.com/products/jumbo-butterfly-shrimp

 

 

 

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 Mac and Cheese.

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

Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

October 21, 2018 at 5:28 PM | Posted in pasta, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I Scrambled a couple of Eggs, seasoned them with Salt and Pepper and then topped them with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and some Ortega Smokey Chipotle Taco Sauce. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and had my morning cup of Bigelow Decaf Green Tea. For most of the day I was taking it easy. My allergies were running wild and I had a heck of a bad headache. The weeds are about all dead in the woods behind us so hopefully my allergies will die with them. For Dinner tonight I prepared Shrimp w/ Fettuccine and Baked Garlic Loaf Bread.

 

 

 

 

For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. 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 seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

 

 

To prepare the Buitoni Fettuccine; I filled a large Sauce Pan with 4 quarts Water and a couple of shakes of Morton’s Light Salt. Turned it on high heat. When it was a full boil I added the Fettuccine. Reduced the heat for a gentle boil of the Pasta for 2 minutes, stirred frequently. Removed from the heat and drained the water. Seasoned the Pasta with Extra Light Olive Oil, Blue Bonnet Light Butter, Morton’s Light Salt, and Dried Oregano.

 

 

 

 

 

To serve, in a bowl, I made a bed of the Fettuccine and topped it with the Shrimp. I love Shrimp and Pasta! The Fettuccine was tender and so delicious. Then with the added Shrimp it just made that much better! I topped it with some Kraft Grated Reduced Fat Parmesan Cheese.

 

 

 

 

 

 

I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

Buitoni Fettuccine Pasta

Flat ribbons of pasta made with extra fancy durum flour and eggs.

INGREDIENTS:
DURUM FLOUR (SEMOLINA, DURUM WHEAT FLOUR), EGGS, WATER, SALT.

Nutritional Information

Serving per container: 3
Serving Size: 83.00 g.

Calories 240
Calories from Fat 20
Total Fat 2.00g 3%
Saturated Fat 0.00g 0 %
Cholesterol 45.00mg 14 %
Sodium 180.00g 7 %
Carbohydrate 45.00g 15 %
Dietary Fiber 3.00g
Dietary Fiber Daily Value 0.10g
Sugars 1.00g
Protein 9.00g
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

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