The Griddle means Pancakes!

August 25, 2012 at 10:08 AM | Posted in breakfast, diabetes, diabetes friendly, low calorie, low carb, pancakes, turkey bacon | 1 Comment
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It’s about 6:45 am and not a creature is stirring, but ME! I go out and get the Saturday papers, and it’s a beautiful morning! A beautiful morning deserves a great Breakfast start. So I heated up the flat griddle and mixed up some Pancake Batter. I always use New Hope Mills Pancake Mix. It makes some nice and fluffy Pancakes while they are only 200 calories and 6 carbs per serving (4 Pancakes). I only had 2 of them and saved the other 2 for Mom. So my calorie count was only 100 and carbs 3! You can’t beat that and throw in how good they are. I used Joesph’s Sugarless Maple Flavored Syrup, 35 calories and 9 carbs. Another great one when your watching the calories and carbs, I only used a 1/2 a serving of this also. I then topped it with I Can’t Believe It’s Not Butter.

For the Bacon I used one I had never tried until earlier this week, Jennie – O Turkey Bacon. I really prefer this over what I had been using. The taste is better, fries up crisper, and is 15 less calories for 3 slices! 3 slices are 90 calories and 0 carbs.

I’ve got the dishes done, another advantage of using the griddle 1 pan to clean, the paper read, and the hot Bigelow Decaf Green Tea drank. I’m ready to get out and enjoy this beautiful day!

 

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Great Start to a Beautiful Morning!

August 7, 2012 at 8:48 AM | Posted in breakfast, Healthy Life Whole Grain Breads, Sargento's Cheese, turkey bacon | Leave a comment
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Got up around 6:15 this morning. Rolled outside and it was a gorgeous morning! Brought the papers in and made a healthy and delicious breakfast sandwich to start the day. I toasted a Healthy Life Whole Grain English Muffin, scrambled 1 Egg seasoning with Sea Salt and Ground Black Pepper, 2 slices of Turkey bacon, and a slice of Sargento Ultra Thin Swiss Cheese. I fried 2 slices of Turkey Bacon, when i fry bacon I always have to fry an extra piece to munch on. I find it impossible to fry Bacon and not snack on a slice so always fry an extra! The Sandwich, Green Tea, and the morning paper, I’m ready!

Cast-Iron Skillet Roasted Chicken w/ Roasted Red Potatoes, Honey Dijon Carrots,…

July 21, 2012 at 6:15 PM | Posted in baking, carrots, chicken, low calorie, low carb, potatoes, spices and herbs, turkey bacon | Leave a comment
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Today’s Menu: Cast-Iron Skillet Roasted Chicken w/ Roasted Red Potatoes, Honey Dijon Carrots, and Baked French Bread & Garlic Spread

 
I cut this recipe out of the paper back in the first week of June and just getting around to prepare it. Now I’m mad I took so long to try it, it turned out incredible! It’s another one of those winner, winner Chicken Dinners! The Chicken was moist & tender and bursting with great flavor. Did I mention how moist it was? I actually served it right from cast iron skillet. The skillet kept it warm and the Chicken just kept soaking up those great juices. It was the first time I butterflied a Chicken like that. I butchered it a bit removing the spine but it wasn’t a bad for a first attempt. Start by preheating your oven to 425 degrees. You just place the chicken breast side down on a cutting board. Use sturdy kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it.

In a small bowl, mix together salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken. Set a large cast-iron skillet on a burner over medium-high heat. When the skillet it hot, add the chicken, breast side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up. Transfer the skillet to the oven and roast the chicken for 30 to 40 minutes or until the thickest part reaches 165 degrees. Serve immediately or let cool and refrigerate. The leftovers are going to make some killer Chicken sandwiches for lunch tomorrow! They’ll be plenty of leftovers as I’m the only one enjoying the dinner tonight, parents had plans elsewhere.

For side dishes I had Roasted red Potatoes, Honey Dijon Carrots, and Baked French Bread topped with Garlic Spread Butter. i purchased the Chicken and all the sides from walmart early this morning. I normally purchase Whole Grain or Harvest Grain Bread to go with my meals but this loaf of French Bread looked to good to pass up! My Roasted Red Potatoes recipe along with Skillet Chicken recipe are at the end of the post. The Carrots were frozen Green Giant Seasoned Steamers, microwave and done! For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some fresh Blue Berries.

 

Cast-Iron Skillet Roasted Chicken

1 (4-pound) whole chicken
1 tablespoon kosher salt
1 tablespoon garlic powder
1/2 tablespoon dried thyme
1/2 tablespoon ground black pepper
1. Preheat the oven to 425 degrees. Place the chicken breast side down on a cutting board. Use sturdy kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it.
2. In a small bowl, mix together salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken.
3. Set a large cast-iron skillet on a burner over medium-high heat. When the skillet it hot, add the chicken, breast side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up.
4. Transfer the skillet to the oven and roast the chicken for 30 to 40 minutes or until the thickest part reaches 165 degrees.
5. Serve immediately or let cool and refrigerate.

 

Roasted Red Potatoes

Ingredients:

Small Gourmet Red Potatoes, quartered
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn, Parsley and Dried Dill, to taste

Directions:

*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD quartered potatoes to reserved drippings; cook 5 min., season while stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley, optional.

Loaded Bison Burger w/ Smoked Cheddar, Mushrooms, and Turkey Bacon

July 15, 2012 at 5:06 PM | Posted in bison, cheese, Healthy Life Whole Grain Breads, mushrooms, Ore - Ida, turkey bacon | 1 Comment
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Today’s Menu: Loaded Bison Burger w/ Smoked Cheddar, Mushrooms, and Turkey Bacon

 

 

Had one tasty burger for dinner tonight! I had a Ground Bison Sirloin that I seasoned with McCormick Steakhouse Seasoning. I fried it in Extra Virgin Olive Oil about 4 minutes per side. Served on a Healthy Life Whole Grain Bun and topped with a slice of Bordon‘s Smoked Cheddar, Sauteed Portobella Mushrooms, and a slice of Turkey Bacon. Now that’s loaded! I’ve switched over to Bison from Beef for a few years now. I just love the taste of Bison and how easy it is to prepare, and also the healthier benifits it has over Beef. I still have Beef from time to time but it’s mainly Bison.

For a side I had Ore Ida Steakhouse Seasoned Griller Potatoes. Another one I’ve recently staerted using. Nice thick cut potatoes and well seasoned. Dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some of those delicious South Carolina Peaches!

Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes,…

May 16, 2012 at 5:14 PM | Posted in pork chops, potatoes, turkey bacon, vegetables | Leave a comment
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Today’s Menu: Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes, Buttered Corn, and Whole Grain Bread

Another gorgeous day out there again around here! My parents spent the day painting the trim on our wooden deck outside and I prepared the dinner inside. I marinated some Bone – In Center Cut Pork Chops for about 3 hours in JB’s Fatboy Haugwaush Bar B Cue Sauce. I love all the different Sauces and Rubs that JB’s have. All have a fantastic flavor. After I marinated the Chops I shook off the excess Sauce and seasoned them with Sea Salt and Ground Black Pepper. I then fried them, I prefer baking them but my parents prefer frying, in Extra Virgin Olive Oil on medium heat. After turning the Chops I then added Minute Maid Apple Juice to the pan and finished frying them until they were done, Chops were at 165 degrees. Between the BBQ Sauce and the added Apple Juice the Chops come out moist and tender bursting with flavor!

I prepared 2 sides Margaret Holmes Buttered Corn and a new dish that I hadn’t prepared before Asparagus Bits & Diced New Potatoes. I took fresh Asparagus Stalks and trimmed the bottom of the stalks off and then cut the spears into 3 pieces and set them aside. I then took small New Potatoes and diced them up. I seasoned them with McCormick Grinder Sea Salt, Black Peppercorn, Dill, and Extra Virgin Olive Oil. Then I fried the diced Potatoes in a large skillet that I presprayed with Pam w/ Olive Oil on medium heat for 7 minutes, stirring them often. After about 7 minutes I added the Asparagus Bits to Potatoes and I then seasoned the pan with Garlic Salt. I stirred the pan often until the Asparagus and Potatoes were done making sure not to getting the Asparagus over done and too soft. Also right before the pan was done I added Turkey Bacon Crumbles and mixed them in. The dish was a smash! Everyone really enjoyed it, the Asparagus and Potatoes make a great pairing. We also had Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Crappie Tonight!!

April 26, 2012 at 5:15 PM | Posted in baking, diabetes, diabetes friendly, fish, Healthy Life Whole Grain Breads, potatoes, turkey bacon | Leave a comment
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Today’s Menu: Fried Crappie w/ Roasted Red Potatoes, Asparagus, and Whole Grain Bread

As Spring gets near I always get my yearly Crappie fillets. My Cousins come home from their 3 month Winter retreat at Lake Okeechobee. Which also means I get a mess of fresh Crappies  or Specks as they call them down in Florida. I could eat these every day and not get tired of them. I couldn’t wait to open that first bag of them up and start frying! I seasoned them with Sea Salt and Ground Black Pepper. I then rolled each fillet in a Whole Wheat Flour and Italian Bread Crumb Mix. I lightly fried them in Extra Virgin Olive Oil about 3 minutes per side. As the picture shows they came out golden brown and the taste unbelievable!

For sides I had Grilled Asparagus, Roasted Red Potatoes, and Healthy Life Whole Grain Bread. I seasoned the Asparagus with Garlic Salt and Ground Black Pepper. The Red Potatoes were from the same recipe as the Chicken and Roasted Red Potatoes from the other night. I left the recipe for them at the bottom of the post. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Roasted Red Potatoes

Ingredients:

2 slices OSCAR MAYER Turkey Bacon
Small Red Potatoes (about 5), cut into 1-inch chunks
2 Tbsp. chopped fresh parsley
Sea Salt and Black Pepper to taste

Instructions:

*HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD potatoes to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 25 min. or until potatoes are tender.

Cajun Buttermilk Chicken w/ Mashed Potatoes & White Peppered Gravy…

March 31, 2012 at 5:12 PM | Posted in chicken, dessert, diabetes, diabetes friendly, Food, greenbeans, Healthy Life Whole Grain Breads, mushrooms, turkey bacon | 2 Comments
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Today’s Menu:  Cajun Buttermilk Chicken w/ Mashed Potatoes & White Peppered Gravy and Green Beans

Well as they say on the Food Network “Winner, winner chicken dinner”. There’s a whole lot going on with this Chicken Breast! I marinated my Chicken For 4 hours in a Buttermilk, Egg Beater, Cajun Seasoning, and Frank’s Red Hot Sauce. I mixed all the ingredients together in a Hefty Zip Lock Bag and added the Chicken making sure it well coated and let it marinate in the fridg. I removed the Chicken from the bag while shaking off the excess mixture. Then I dredged the marinated breast in a mixture of flour, sea salt and coarse black pepper. I pan fried my Chicken in Extra Virgin Olive Oil making sure it done through out. While my Chicken was frying I Sauteed my Baby Bella Mushrooms, fried the Turkey Bacon, and toasted my Bread. To assemble this piece of work take the toast and top it with the Chicken Breast then top the Chicken with a slice of Sargento Ultra Thin Swiss Cheese, Turkey Bacon, and the Sauteed Mushrooms. Everything blends to make one delicious Chicken Breast! I left the recipe at the bottom of the post.

For sides, like you need any with that chicken breast, I had Idahoan Mashed Potatoes that I topped with Pioneer White Peppered Gravy. The gravy was a last second idea, it was leftover from breakfast this morning. I also had some leftover Green Beans. I’ve been on a Green Bean binge lately. Seems that I can eat them with every meal! Everything together makes a fantastic Chicken Dinner! For a dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn and sit back and enjoy the Final Four tonight, Go Buckeyes!

Cajun Buttermilk Chicken

Ingredients:

*Recipe is for 4 servings

4 6-ounce boneless, skinless Chicken Breasts
3⁄4 cup Buttermilk
2 eggs, or Egg Beaters equivalent
1 tablespoon Cajun spice mix
5 Dashes of Frank’s Hot Sauce, or to taste
Sea Salt and Pepper, to taste
Flour, amount depending on size of the Chicken

4 slices Sargento Ultra Thin Swiss Cheese
4 Slices Turkey Bacon
Baby Bella Mushrooms
4 Slices Healthy Life Whole Grain Bread

Directions:
*Mix together the buttermilk, eggs, hot sauce and spices until blended.

*Clean and trim chicken breasts. Place into marinade.

*Marinate for 4 hours.

*Dredge the marinated breast in a mixture of flour, salt and black pepper.

*You can bake, pan fry, or deep fry the chicken.

*As Chicken is frying toast the bread, sautee the mushrooms fry the Turkey Bacon

*Top the toast with the Chicken, Swiss Cheese, Bacon, and Mushrooms. Eat!

Bison Sirloin Steak & Sauteed Mushrooms w/ Smashed Golden Potatoes, Roasted Asparagus,

March 18, 2012 at 5:50 PM | Posted in baking, bison, diabetes, diabetes friendly, Food, low calorie, low carb, turkey bacon | Leave a comment
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Today’s Menu: Bison Sirloin Steak & Sauteed Mushrooms w/ Smashed Golden Potatoes, Roasted Asparagus, and Harvest Grain Bread.

While shopping at Kroger this morning I ran across some beautiful looking Bison Sirloin Steaks. So it was from Kroger’s to the table! I seasoned the Sirloin with McCormick Grinder Steakhouse Seasoning. I pan fried it in Extra Virgin Olive Oil about 4 minutes per side, Medium Rare. As usual it comes out mouth watering and tender! I topped it with my favorite Steak topping Baby Bella Sauteed Mushrooms.

For sides I had Smashed Golden Potatoes with Crumbled Turkey Bacon, I Can’t Believe It’s Not Butter, and a bit of Fresh Grated Smoked Goda Cheese. I quartered the Potatoes and seasoned them with Sea Salt, Ground Black Pepper, Parsley, and a 1/2 tablespoon of Extra Virgin Olive Oil, then boiled them. I also had fresh Asparagus that I roasted at 450 degrees for about 10 minutes. I seasoned them with Sea Salt, Ground Black Pepper, and topped them with Kraft Shredded Parmesan Cheese. I left the recipe for this at the end of the post. We also had Kroger Bakery Harvest Grain Loaf Bread. If you’ve never tried this give it a try when you get a chance. Always fresh and delicious! For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Roasted Asparagus

Ingredients

2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Directions

Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

Some Tunes, Pancakes, and Turkey Bacon

February 10, 2012 at 11:11 AM | Posted in diabetes, diabetes friendly, low calorie, low carb, Oscar Mayer, pancakes, turkey bacon | 1 Comment
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It Was Early Morning Yesterday I Was Up Before The Dawn! Rocking to some classic Super Tramp this morning while making breakfast. I’m not sure if it was my attempts at singing or the smell of crisp Turkey Bacon frying that woke everyone up this morning!

 

I started my day off with a delicious, healthy, and low carb breakfast. I made Pancakes using New Hope Mills Pancake Mix, only 200 calories and 6 carbs per serving. A serving is a 1/2 cup of pancake mix which you can make into 3 – 4 pancakes. I topped it with I Can’t Believe It’s Not Butter and Joseph’s Sugar Free Maple Flavored Syrup. The Syrup is 35 calories and 9 carbs per serving, a serving is 1/4 cup. I had a side of 3 strips of Oscar Mayer Low Sodium Turkey Bacon which is 35 calories per slice. A great and healthy way to start the day!

Bacon & Mushroom Bison Burger w/ Baked Crinkle Fries

January 12, 2012 at 5:27 PM | Posted in bison, Healthy Life Whole Grain Breads, Ore - Ida, turkey bacon | Leave a comment
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Today’s Menu: Turkey Bacon & Mushroom Bison Burger w/ Baked Crinkle Fries

Our first snow of the year going on outside right now! For dinner I had a Ground Bison Sirloin Burger that I seasoned with McCormick Grinder Steakhouse Seasoning. I fried the burger in a half a tablespoon of Extra Virgin Olive Oil, medium rare. I topped it with 2 pieces of Turkey Bacon and Sauteed Mushrooms and served on a Healthy Life Whole Grain Bun. I had a side of baked Ore Ida Crinkle Fries. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Smuckers Sugar Free Hot Fudge Topping.

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