Diabetic Dish of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

May 7, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch, FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. It’s only 135 calories and 2 carbs per serving! The recipe is off one of my favorite go to recipe sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

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Diabetic Dish of the Week – Springtime Panzanella

April 16, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Springtime Panzanella. Get a healthy and delicious taste of Spring with this week’s recipe. Asparagus, Carrots, Red Onion, and Parmesan Cheese are just some of the ingredients you’ll need to make this recipe. It’s from one of my favorite sites and Magazines, the Diabetes Self Management. At the Diabetes Self Management site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Springtime Panzanella

Ingredients
3 tablespoons olive oil, divided
2 cloves garlic, minced and divided
3 slices whole wheat bread, cut into 1-inch cubes
1 teaspoon salt, divided
1 pound asparagus, cut into 1-inch pieces
1/4 cup chopped carrot
1/2 cup finely chopped red onion
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon deli-style mustard
2 tablespoon shredded Parmesan cheese
Directions
1 – Preheat oven to 425°F. Spray baking sheets with nonstick cooking spray.

2 – Combine 1 tablespoon oil and 1 clove garlic in large bowl; mix well. Add bread cubes; toss to coat evenly. Spread in single layer on baking sheet.

3 – Combine 1 tablespoon oil, remaining 1 clove garlic, and 1/2 teaspoon salt in same bowl. Add asparagus and carrot; toss to coat evenly. Spread on separate baking sheet.

4 – Bake bread cubes and vegetables 15 minutes, stirring once. Let stand 5 to 10 minutes to cool slightly.

5 – Meanwhile, combine onion, vinegar, remaining 1 tablespoon oil, lemon juice, mustard, and remaining 1/2 teaspoon salt in small bowl; mix well. Add bread cubes and vegetables; gently toss to coat evenly. Top with cheese just before serving.

Nutrition Facts Per Serving:
Calories: 173 calories, Carbohydrates: 13 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 2 mg, Sodium: 722 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/springtime-panzanella/

“Meatless Monday” Recipe of the Week – Cheese and Vegetable Strata

March 4, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cheese and Vegetable Strata. Eggs combined with Asparagus, Italian Bread, Red Bell Pepper, Mushrooms, Green Olives, Wisconsin Fresh Mozzarella cheese, Wisconsin Jack Cheese, and Wisconsin Feta cheese equals one delicious and meatless Italian Style Dish! The recipe is from the CooksRecipes website which is stocked full of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheese and Vegetable Strata
Assemble this wholesome, deliciously satisfying Italian-style cheese and vegetable dish at least four hours prior to baking.

Recipe Ingredients:
7 large eggs
1 1/4 cups half-and-half (light cream)
8 stalks asparagus, thinly sliced
4 cups Italian bread, cubed
1/2 cup red bell pepper, diced
1/2 cup portabella mushrooms, chopped
1/4 cup stuffed green olives
1/2 cup Wisconsin Fresh Mozzarella cheese, cubed
1/2 cup Wisconsin Morel Mushroom & Leek Jack cheese (or Jack cheese), cubed
1/4 cup Wisconsin Feta cheese, crumbled

Cooking Directions:
1 – In a medium bowl, whisk eggs and half-and-half until well blended. Set aside. In a large bowl, combine remaining ingredients.
2 – Grease 6 (1 1/2-cup) casserole dishes or 1 (13×9-inch) baking dish.
3 – Spoon bread and cheese mixture into dish(es).
4 – Pour egg mixture over the top.
5 – Refrigerate 4 hours or overnight.
6 – Place casserole(s) in a 350°F (175°C) preheated oven for 30 to 35 minutes or until golden brown and eggs are set.
7 – Remove from oven and serve.
Makes 6 servings.
https://www.cooksrecipes.com/mless/cheese_and_vegetable_strata_recipe.html

Sunday’s Chicken Dinner Recipe – Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics

March 3, 2019 at 6:03 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe – Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics. Chicken Breasts, Asparagus, and Cheddar Cheese make up this week’s recipe. It’s from the Diabetes Self Management website which has a fantastic selection of Diabetic Friendly Recipes along with Diabetes Management Tips. Check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

 

Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics

Ingredients
20 asparagus spears (about 2 bunches)
2 cups fat-free reduced-sodium chicken broth
1 medium red bell pepper, chopped
1/2 teaspoon roasted crushed garlic
1 teaspoon dried parsley
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (about 1/4 pound each)
4 tablespoons shredded reduced-fat Cheddar cheese
4 tablespoons corn relish (optional)

Directions
1 – Snap woody stem ends off asparagus and discard. Cut off asparagus tips about 4 inches long; set aside. Slice asparagus stalks and combine with broth, red pepper, garlic, parsley, and black pepper in saucepan. Cook over medium-high heat 25 minutes, stirring occasionally.

2 – While vegetables cook, place each chicken breast half between plastic wrap, and pound with rolling pin until approximately 1/4 inch thick.

3 – Preheat electric indoor grill with lid. Lay 5 asparagus tips across one end of each pounded breast. Top each with 1 tablespoon cheese and fold in half. Place stuffed breasts on grill and cook with lid closed for 6 minutes.

4 – Spoon vegetable sauce onto serving plates and top with cooked breast. Garnish with corn relish, if desired.

* Gelatin Salad: If desired, serve with Gelatin Salad. Mix together 4 cups ready-to-use shredded cabbage, 1 cup mandarin orange segments, and 1/2 cup fat-free vinaigrette in medium bowl. Divide mixture evenly among 4 salad plates. Remove orange gelatin from 4 ready-to-use, sugar-free gelatin dessert cups and slice gelatin with egg slicer or knife. Top each salad with gelatin slices. Garnish each serving with 1/2 tablespoon dried cranberries. Refrigerate until ready to serve.

Yield: 4 servings.

Serving size: 1 stuffed chicken breast.

Nutrition Facts Per Serving:
Calories: 189 calories, Carbohydrates: 5 g, Protein: 33 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 83 mg, Sodium: 317 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/asparagus-cheddar-stuffed-chicken-breasts/

Bread Crumb Crusted Fried Atlantic Winter Skate w/ Roasted Asparagus and Sliced Potatoes

January 26, 2019 at 6:33 PM | Posted in fish, seafood | Leave a comment
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Today’s Menu: Bread Crumb Crusted Fried Atlantic Winter Skate w/ Roasted Asparagus and Sliced Potatoes

 

 

 

To start this Saturday morning off I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, fried up 4 slices of Boar’s Head Sweet Slice Ham, Fried an Egg, and made a Breakfast Sandwich. I topped the Ham and Egg with a slice of Sargento Ultra Thin Swiss Cheese. I also had a cup of Bigelow Decaf Green Tea. Cloudy and 34 degrees with passing snow flurries. After Breakfast I went to McDonald’s to pick up Breakfast for Mom. Back home it was laundry day, did a couple of loads. Then cleaned the house. For Dinner tonight I prepared a Bread Crumb Crusted Fried Atlantic Winter Skate w/ Roasted Asparagus and Sliced Potatoes.

 

 

 

 

I have been wanting to try Skate since I read about it a while back. It’s tough to find but I found some on the Sea to Table website (https://www.sea2table.com/). I’ve left some info on the Sea to Table website at the end of the post. So glad I came across this site they have a good selection of Seafood; Atlantic Sea Scallops, West Coast Dover Sole, Northwest Pacific Cod, and Atlantic Winter Skate. I ordered the West Coast Dover Sole and the Atlantic Winter Skate, and can not wait to try them both! I’m having the Skate for Dinner tonight. All products come frozen and delivered in excellent packaging. There is 2 Fillets per package, I’m having one for Dinner and froze the other one.

 

 

 

 

To make the Dish I’ll need; 1/4 cup of 2% Milk, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs for dredging, and 1 1/2 tablespoons of Extra Light Olive Oil. To prepare them I put the skate fillet in a large dish. Poured the milk over them and sprinkle with salt and pepper to taste. Make sure to turn the fillets in the milk so they are coated on both sides. Then I scattered the Bread Crumbs over a large dish. Lightly dredge the fillets in the Bread Crumbs on both sides.

 

 

 

 

With fillet breaded I heated the Olive Oil a large skillet over medium-high heat. When the oil is hot but not smoking, I added one of the fillets. Saute on one side until it was golden brown, about 3 minutes. Then turn and cook on the other side until golden brown, about 3 minutes more. They came out beautiful! And I have a found a new Seafood to have! These are so good. They fried up very easy and have a very fresh taste, their taste is similar to scallops. I’ll definitely be having this again!

 

 

 

 

For one side dish I prepared some Roasted Asparagus.To prepare the Asparagus I just needed Extra Virgin Olive Oil, Sea Salt, grated Black Peppercorn, Lemon Juice, and grated Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and Grated Reduced Fat Parm Cheese before serving.

 

 

 

 

For a 2nd side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through. Excellent Meal tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Sea to Table
https://www.sea2table.com/
Our seafood is wild-caught by American fishermen in US waters, where science-based management is in place to keep our fisheries sustainable and our oceans healthy. We deliver the best of the catch right to your door – cleaned, perfectly portioned, flash frozen, and ready to cook.

Our Mission
Every day, port towns from Maine down to the Gulf Coast and back up to Alaska welcome the wild catch of American fishermen. As US fisheries are closely monitored and managed by a strict science-based system, we can rest easy knowing that their fish is responsibly-caught from healthy oceans. Our goal is to make this delicious seafood available to everyone.

* The Sea to Table Standard
* Wild Caught in US Waters
* Never Processed Overseas
* Pristine Quality Offerings
*No Antibiotics or Hormones
https://www.sea2table.com/our-mission/

Atlantic Winter Skate
Hand filleted, boneless, flash frozen

Why We Love It: Loved by chefs and New England fishermen alike, Skate wings are sweet like scallops, delicate but firm like lobster, and often compared to flounder and sole. These skin-off fillets are hand trimmed and fan-shaped, so they make for a uniquely beautiful and delicious plate.
Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.
Where It’s From: This Winter Skate is caught off the shores of Chatham, Massachusetts — a fishing town at the elbow of Cape Cod. With an ever-growing stock level, Winter Skate is rated as a Good Alternative by Monterey Bay Aquarium’s Seafood Watch.
Our Guarantee: We care about the fish you eat and work closely with our fishermen partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.

West Coast Dover Sole
Hand filleted, boneless, flash frozen

Why We Love It: Similar to other flatfish such as fluke, Dover Sole has a sweet flavor with a flaky and delicate texture – perfect for a simple yet eye-catching plate. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family.
Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.
Where It’s From: Dover Sole, rated as a Best Choice by Seafood Watch, is from Astoria, Oregon, a small fishing town of about 10,000 people located at the mouth of the Columbia River just a few miles from the Pacific Ocean.
Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
https://www.sea2table.com/shop/

Chopped Bison Sirloin w/ Au Gratin Potato Casserole and Roasted Asparagus

January 24, 2019 at 6:31 PM | Posted in bison, Idahoan Potato Products, SayersBrook Ranch | Leave a comment
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Today’s Menu: Chopped Bison Sirloin w/ Au Gratin Potato Casserole and Roasted Asparagus

 

 

 

For Breakfast I just had a cup of Bigelow Decaf Green Tea. Another cold morning out there, 20 degrees. The afternoon was sunny and 31 degrees. Went to Meijer after Breakfast, needed quite a few items. On the way back I picked up Breakfast for Mom at McDonald’s. Back home I rested most of the afternoon. I’ve had a bad sinus headache all morning. The last 2 days my sinuses have been running wild! Anyway for Dinner tonight I prepared a Chopped Bison Sirloin w/ Au Gratin Potato Casserole and Roasted Asparagus.

 

 

 

 

 

I’m using a favorite cut of Bison for Dinner tonight, SayersBrook Chopped Bison Sirloin. I had it in the freezer so I grabbed a couple of bags of it and let them thaw in the fridge overnight. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves. I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Just another very good item from SayersBrook Ranch! Mom even had one and loved it!

 

 

 

For a side dish I prepared a box of Idahoan Au Gratin Potato Homestyle Casserole. Being a Potato Lover like I am, I really enjoy all the Idahoan Potato Products. I’ve made the Au Gratin Potato many times. To prepare it; Preheat the oven to 450°F. Combined the Potatoes and Sauce mix in a 1 1/2 quart baking dish. Stir in 2 cups boiling Water, 3/4 cup 2% Milk, and 1 1/2 Tbsp. Blue Bonnet Light Butter with whisk. Bake uncovered for 25 minutes or until the top is golden brown and potatoes are tender. Remove from oven and let stand a few minutes before serving. The sauce will thicken slightly as it cools. Such an easy way to get a delicious Potato Casserole!

 

 

 

 

For another side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and Grated Reduced Fat Parm Cheese before serving. For Dessert/Snack later some Honey Crisp Apple Slices.

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.
http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

 

 

 

 

 

Idahoan Au Gratin Homestyle Casserole

Product Description

There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instructions

Oven Directions

Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g
http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Bison Filet Mignon w/ Oven Roasted Cauliflower and Roasted Butternut Squash

January 17, 2019 at 6:33 PM | Posted in bison, Buffalo Gal | Leave a comment
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Today’s Menu: Bison Filet Mignon w/ Oven Roasted Cauliflower and Roasted Butternut Squash

 

 

For Breakfast this morning I Scrambled a couple of Eggs and toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. We had a mix of snow, sleet, and rain today. Had a high of 37 degrees. Bitter cold weather moving in over the weekend they say. After Breakfast I did a load of laundry and later cleaned and straightened the Pantry. I hired a an Awning and Roof Company to put braces underneath the top of the Car Port Awning. There’s been 4 houses where the Car Ports have crumbled because of the heavy wet snows. Plus it’s very old so hopefully this will prevent it from collapsing. For Dinner tonight its a Bison Filet Mignon w/ Oven Roasted Cauliflower and Roasted Butternut Squash.

 

 

 


When having Buffalo (Bison) I usually have Wild Idea Buffalo but tonight I tried the Buffalo Gal Bison Filet Mignon Steak. I had a Gift Certificate for Buffalo Gal so I thought I would give it a try. I prepared it the same way as I do the Wild Idea Buffalo. Salt, Pepper, Extra Light Olive Oil, and in a Cast Iron Skillet.

 

 

 

 

 


To prepare it I preheated the oven to 400°. In a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. Wow, what a juicy and tender Bison Steak! Excellent flavor, I will be having these again!

 

 

 

 

I had purchased a package of Cauliflower from Kroger the other day. We love Cauliflower, I just don’t prepare it near enough. To prepare it I’ll need; McCormick Grinder Sea Salt and Peppercorn Medley, and Butter. Then to prepare it Preheat the oven to 425 degrees F. Spread the cauliflower on a baking sheet and season with salt and pepper. Roast in the oven, turning once with a spatula, until golden brown at the edges and cooked to desired tenderness, about 20 minutes or so. You can drizzle it with melted butter or a light coating of Wing Sauce before serving. Cauliflower is so delicious, even an easy recipe like this!

 


Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 


To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash. What a Meal! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Buffalo Gal Bison Filet Mignon Steaks
Our premium cut. . .so tender you can cut ’em with a fork. Receive 2 (7-9 oz.) steaks. (2 steaks per package, package is over 1 lb.)
Nutrition (6 oz.):
234 calories; 3.2 g fat; 105 mg cholesterol; 91.8 mg sodium

http://www.buffalogal.com/Bison-Filet-Mignon-Steaks-P37.aspx

http://www.buffalogal.com/Default.aspx

 

 

Butternut Squash Health Benefits………
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus

January 16, 2019 at 6:33 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus

 

 

 

To start the Morning off I Poached an Egg and served it on a Thomas Light 100% Multi Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea for Breakfast. After Breakfast I went to a electronics and compute store, Micro Center. Looking around for a laptop. Amazing what they have out now! After Lunch I drove Mom to a couple of errands. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus.

 

 

 

 

 


I purchased a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger the other day and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!

 

 

 

 

 

I first grabbed a large Cast Iron Skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

 

 

I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!

 

 

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 


With the skillet already heated I added the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare and so good!

 

 

 

 

 

For another side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Roasted Asparagus

January 9, 2019 at 6:27 PM | Posted in Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Roasted Asparagus

 

 

For Breakfast this morning I prepared a favorite of mine. 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 Hash Browns 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. Wow what a change in the weather! A high of 62 degrees and mostly sunny yesterday and a high of 28 degrees with a wind chill around 22 degrees! Welcome to Ohio Weather! Did some cleaning around the house and then cleaned and straightened 2 closets, much needed. For Dinner tonight I prepared Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Roasted Asparagus.

 

 

 

 

I had picked up a package of Pork Tenderloin Center Cut Pork Chop at Meijer afew days ago and had them in the freezer. I laid them in the fridge overnight to thaw. So to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. I always have some of the Rub made up in a large Spice Jar I have To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork. Because of the size of them there is some leftover for Breakfast!

 

 

 

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 


To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

 

 


For another side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

 

 

 

 

Butternut Squash Health Benefits………
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

 

 

 

 

Asparagus Health Benefits……..
It’s low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K. Additionally, eating asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure.

Kitchen Hint of the Day!

September 27, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Buying Asparagus……..

When buying asparagus look for stalks that are firm and the tips are compact and bright green.

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