Fried Haddock w/ Roasted Petite Potatoes and Roasted Asparagus

January 16, 2020 at 6:36 PM | Posted in fish, potatoes, Zatarain's | Leave a comment
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Today’s Menu: Fried Haddock w/ Roasted Petite Potatoes and Roasted Asparagus

 

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. 36 degrees and partly cloudy outside today. After I had the Tea I headed to Meijer for a few items. Stopped by the Bank ATM and then by McDonald’s to pick up Breakfast for Mom. Back home did laundry and cleaned and straightened the Pantry. For Dinner tonight I prepared a Grilled Ham and Swiss on Sour Dough Bread w/ Baked Fries.

 

 

I was at Kroger the other morning and they had some great looking Haddock Fillets so I bought a couple. To prepare it I rinsed the fillets off in cold water and cut the fillet into 4 pieces. So to prepare them I seasoned them with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until the pieces were well coated. Shook off the excess and pan fried them in Extra Light Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love this Haddock it cooks up so nice and easy and I love the flavor and how meaty it is.

 

For one side I prepared Roasted Petite Potatoes. Another item I came across at Kroger, a Baking Tin with Tri Colored Potatoes. 12 Petite Tri- Colored Potatoes that come in a ready to bake tin baking container. The Potatoes come with Butter, Salt, Pepper, and Parsley Flakes. So all I had to do was remove the lid and bake them at 400 degrees for 20 minutes. Easy and delicious Potato side dish. I’ll buy more of these!

 

 

 

Then I also had Roasted Asparagus. I already had the oven heated for Potatoes at 400 degrees. As the Potatoes were finishing I added my Asparagus. To prepare the Asparagus I just needed Extra Light Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet. First put some Extra Light Olive Oil across the Asparagus and then my Seasonings. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving. I also had a Buttered slice of Aunt Millie’s Light Whole Grain Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

Haddock
The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus. – Wikipedia

Nutrition Facts
Haddock, cooked
Amount Per 1 fillet (150 g)
Calories 136
% Daily Value*
Total Fat 0.8 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.1 g
Trans fat 0 g
Cholesterol 99 mg 33%
Sodium 391 mg 16%
Potassium 527 mg 15%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 30 g 60%

“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto

January 6, 2020 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 Asiago Vegetable Risotto. To make this dish some of the items you’ll need are Zucchini, Red Bell Pepper, Asparagus, Saffron, Asiago Cheese, Lemon Juice, Fresh Basil and Toasted Pine Nuts. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Asiago Vegetable Risotto
Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.

Recipe Ingredients:
2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted

Cooking Directions:
1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.

*Tip: Parmesan cheese can be substituted for the Asiago.
https://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html

Wild Idea Buffalo Recipe of the Week – GRILLED STEAK TOURNEDOS WITH SAUCE BEARNAISE

December 25, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Grilled Steak Tournedos with Sauce Béarnaise. To prepare this one you’ll be using Wild Idea Buffalo Tenderloin or Top Sirloin Steak. Nothing is anymore delicious than the Wild Idea Buffalo Steaks. Tender, moist, and so flavorful, they are incredible! You can find this recipe or purchase the Wild Idea Buffalo Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Grilled Steak Tournedos with Sauce Bearnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!

Entree Ingredients: per serving
1 – 5 or 8 ounce Filet Mignon Steak or Top Sirloin SteakGrilled Steak Tournedos with Sauce Béarnaise
2 – tablespoon olive oil
2 – teaspoons salt
1 – teaspoon black pepper
1 – organic potato, baked or boiled
3 – spears asparagus
1 – lemon, quartered
Béarnaise Sauce recipe listed below

Preparation:

1 – Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes.
2 – Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned.
3 – Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel.
4 – To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise.

Béarnaise Sauce
Ingredients;
3 – egg yolks
1½ – tablespoons lemon juice
1 – tablespoon tarragon leaves
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot
1½ – tablespoon white wine vinegar

Preparation:

1 – Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick.
2 – Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick.
3 – When ready to serve, flash blend again, adding the vinegar at the end. Season to taste.
http://wildideabuffalo.com/blogs/recipes/87651905-grilled-steak-tournedos-with-sauce-bearnaise

Baked Salmon w/ Roasted Asparagus

December 4, 2019 at 6:50 PM | Posted in fish, salmon | 1 Comment
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Today’s Menu: Baked Salmon w/ Roasted Asparagus

 

 

 

To start this morning off I had a cup of Bigelow Decaf Green Tea. had a high of 47 degrees and mostly sunny, yes we finally seen the sun! After my cup of Tea Mom wanted to go to Jungle Jim’s International Market. I love going there! You could spend hours and hours seeing everything. I picked up some Deli Items, Produce, and Seafood. They have an incredible Seafood Department. Live Lobsters, Crabs, Tilapia, Bass, and Bluegill! Live Bluegill, go figure! If you are ever in the are a you have to go. For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.

 

I purchased a a North Atlantic Salmon Fillet from Jungle Jim’s earlier that I’ll be having tonight. To make it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive Oil.

 

 

 

 

To prepare it; I preheated the oven on 400 degrees. I then got a small baking pan and sprayed it with Pam Cooking Spray. I washed the Fillet off in cold water and patted dry with a paper towel. Next I put a light coat of the Extra Light Olive Oil on the Fillet and then seasoned. Lined the Fillet in the pan and baked. I baked it for 8 minutes, and done. Excellent Salmon!

 

 

 

For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Atlantic Salmon
The Atlantic salmon is a species of ray-finned fish in the family Salmonidae. It is found in the northern Atlantic Ocean, in rivers that flow into the north Atlantic and, due to human introduction, in the north Pacific Ocean.
https://en.wikipedia.org/wiki/Atlantic_salmon

Seasoned Haddock w/ Roasted Asparagus and Brown and Wild Rice

November 10, 2019 at 6:41 PM | Posted in fish, Zatarain's | Leave a comment
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Today’s Menu: Seasoned Haddock w/ Roasted Asparagus and Brown and Wild Rice

 

 

For Breakfast this morning I made a Breakfast Sandwich. To prepare it I toasted a Thomas Light English Muffin, I lightly fried 4 slices of Boar’s Head Sweet Slice Ham, and added a 1/2 slice of Boar’s Head Swiss Cheese. Breakfast is served! Also had a cup of Bigelow Decaf Green Tea. Partly cloudy and 55 degrees outside today. It looks as though we have some snow flurries moving in by tomorrow evening, tis the Season! Not a lot going on today. Got the cart out along with my trusty rake and raked the back yard. Everything done and an afternoon of NFL Football. For Dinner tonight I prepared a Seasoned Haddock w/ Roasted Asparagus and Brown and Wild Rice.

 

 

Had not had Haddock in a while and it sounded good! I had purchased the Haddock from Kroger yesterday. I had already rinsed the fillets off in cold water and cut the fillet into 4 pieces. So to prepare them I seasoned them with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until the pieces were well coated. Shook off the excess and pan fried them in Extra Light Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love this Haddock it cooks up so nice and easy and I love the flavor and how meaty it is.

 

 

I first turned the stove on at 400 degrees for my Roasted Asparagus. To prepare the Asparagus I just needed Extra Light Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet. First put some Extra Light Olive Oil across the Asparagus and then my Seasonings. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving.

 

 

 

For my Rice I’m using Uncle Ben’s Ready Whole Grain Medley – Brown and Wild Rice. It comes in a micowavable package. I guess one my favorites from the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready. Haddock, Asparagus, and Rice make a delicious trio! I also had a slice of Aunt Millie’s Light Whole Grain Bread that I lightly Buttered with I Can’t Believe It’s Not Butter. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Haddock
The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus. – Wikipedia

Nutrition Facts
Haddock, cooked
Amount Per 1 fillet (150 g)
Calories 136
% Daily Value*
Total Fat 0.8 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.1 g
Trans fat 0 g
Cholesterol 99 mg 33%
Sodium 391 mg 16%
Potassium 527 mg 15%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 30 g 60%

UNCLE BEN’S® WHOLE GRAIN MEDLEY™ Brown and Wild Rice


Now, in just 90 seconds, you can have a delicious wholesome medley of brown rice, wild rice and red rice, with UNCLE BEN’S® WHOLE GRAIN MEDLEY™ Brown & Wild Rice perfectly seasoned with herbs and spices. Plus, it’s made with 100% whole grains and meets the full daily requirement of whole grains in just one serving! The microwaveable pouch eliminates prep and cleanup. See cooking instructions for WHOLE GRAIN MEDLEY™ Brown & Wild Rice below. UNCLE BEN’S®. PERFECT EVERY TIME®.

Nutritional claims & product benefits
* Meets the Full Daily Requirement of Whole Grains‡
* Cholesterol Free
* 0g Trans Fat
* No Saturated Fat
* 100% Whole Grain
* Good Source of Fiber

Cooking instructions
1 – Squeeze WHOLE GRAIN MEDLEY™ Brown & Wild Rice pouch to separate rice.
2 – Tear 2 inches to vent.
3 – Heat on HIGH for 90 seconds.
4 – Serve immediately.

Cooking time for 2 pouches = 2½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the skillet
1 – Gently squeeze the sides of the pouch to break apart the rice and pour contents into a skillet. Add 2 Tbsp. of water and heat.
2 – Stir rice occasionally until heated thoroughly.
3 – Serve immediately.
https://www.unclebens.com/rice-products/ready-rice/ready-whole-grain-medley-brown-wild

Loaded Chili Baked Potato w/ Roasted Asparagus and Baked Garlic Loaf Bread

November 6, 2019 at 7:26 AM | Posted in beans, Bush's, chili | 2 Comments
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Today’s Menu: Loaded Chili Baked Potato w/ Roasted Asparagus and Baked Garlic Loaf Bread

 

 

To start my day off I Scrambled 2 medium size Eggs and toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. Outside its cloudy and rain showers. Later it was mostly cloudy and 50 degrees out. Not feeling too good today, my sinuses are driving me crazy! The weather needs to get cold and stay cold so my sinuses can adjust. As long as our temperatures keep going up and down I suffer. So not a lot going on for me today. For Dinner a Loaded Chili Baked Potato w/ Roasted Asparagus and Baked Garlic Loaf Bread.

 

 

It’s been forever and a day since I’ve had a Loaded Baked Potato, and long over due! To make my Loaded Potato I’ll need a large Russet Potato, my 3 Bean Turkey Chili, Sargento Off the Block Sharp Cheddar Cheese, and Daisy Light Sour Cream.

 

 

 

 

To start I got a small Sauce Pan and sprayed it with Pam Non Stick Spray. Then added my Chili that I had prepared yesterday and heated it on medium low until heated through. Set aside until ready to use.

 

 

 

 

 

I first turned the stove on at 400 degrees for my Roasted Asparagus. To prepare the Asparagus I just needed Extra Light Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet. First put some Extra Light Olive Oil across the Asparagus and then my Seasonings. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving.

 

 

Finally I prepared the Potato. I first washed the Potato off and dried it with a paper towel. I grabbed a paring knife and I made small slits on all sides of the Potato. Next I got a bowl for the Potato. I then microwaved it for 6:00 minutes. Pulled it out of the microwave and gave it the fork test. I used the same paring knife and checked to make sure the Potato was done all the way through. Just jabbed the knife in the Potato and if it goes all the way through its done. Times will vary depending on the size of the Potato. I didn’t split the Potato open until I was ready to top it.

 

 

To serve it I split the Potato open, seasoned it with McCormick Grinders of Sea Salt and Peppercorn Medley. Next I added my 3 Bean Turkey Chili, then the Sargento Cheese, and finally a dab of the Daisy Light Sour Cream. Wow, now this a Stuffed Potato! The Turkey Chili and Beans combined with the Cheese and a Sour Cream makes one delicious Potato! Served the Potato with the Roasted Asparagus and a slice of Baguetterie Roasted Garlic Oval Bread. I had baked a loaf earlier today. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

  • Not sure why the post didn’t appear last night, but better late than never!

 

 

 

 

Russet Potatoes……

Russet potatoes offer a higher fiber content than white potatoes, which helps improve gut health, Friedman continues. Russets are also a good source of iron, which supports healthy blood, and magnesium, which is needed for heart, nerve and immune system function.

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

“Meatless Monday” Recipe of the Week – Cheese Garden Lasagna

October 7, 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 Garden Lasagna. Lasagna packed with your favorite Vegetables! Some of the ingredients you’ll be needing are Garlic, Asparagus, Zucchini, Green Onions, Yellow Squash, Red Pepper, and Mushrooms. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check out the Cooks site soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheese Garden Lasagna
A fabulous veggie lasagna loaded with garden vegetables and four types of cheese.

Recipe Ingredients:
1/4 cup (2 ounces) butter
2 cloves garlic, minced
1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced
6 ounces portobello mushrooms, chopped
2 cups Roma tomatoes, diced
2 cups baby spinach leaves, diced
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1/4 cup balsamic vinegar
2 cups (15 ounces) Wisconsin Ricotta Cheese
1 cup (4 ounces) Wisconsin Parmesan Cheese, grated – divided use
1 large egg, beaten
1/2 teaspoon salt and ground black pepper
12 no-cook lasagna noodles
2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded – divided use
1 cup (4 ounces) Wisconsin Smoked Provolone Cheese, shredded – divided use

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Butter bottom of 13x9x2-inch pan.
2 – Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1 to 2 minutes.
3 – Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4 to 5 minutes.
4 – Stir in basil, oregano and vinegar; set aside.
5 – In bowl, stir together ricotta, 1/2 cup Parmesan, egg, salt and ground black pepper; set aside.
6 – Place layer of noodles (4 noodles) on bottom of prepared pan. Spread 1/2 ricotta mixture over noodles, top with 1/3 vegetable mixture, 3/4 cup mozzarella and 1/2 cup provolone. Repeat with noodles, remaining ricotta mixture, 1/3 vegetable mixture, 3/4 cup mozzarella and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella and Parmesan.
7 – Bake 35 to 45 minutes.
8 – Let stand 5 to 10 minutes; serve.

Makes 8 servings.
https://www.cooksrecipes.com/mless/cheese_garden_lasagna_recipe.html

Turkey Sausage and Pasta Toss

October 4, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For this week’s 2nd Jennie – O Recipe its a recipe for Turkey Sausage and Pasta Toss. This one is made using JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage, Fresh Vegetables, Basil Pesto, Asparagus,No-Salt Added Stewed Tomatoes, and Penne Pasta. Jennie – O and Pasta, always a winning dish! You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Sausage and Pasta Toss
Made with fresh veggies, basil pesto, and hardwood smoked turkey sausage, this easy pasta salad recipe is just a quick skillet toss away! Ready in under 30 minutes.

INGREDIENTS
8 ounces penne pasta
1 (14½-ounce) can no-salt added stewed tomatoes, undrained
1 (14-ounce) package JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage, sliced
2 cups (1-inch pieces) fresh asparagus or broccoli florets
2 tablespoons basil pesto
2 tablespoons freshly grated Parmesan cheese

DIRECTIONS
1) Cook pasta according to package directions, omitting salt. Meanwhile, in medium saucepan, heat tomatoes. Add turkey. Stir in asparagus and pesto; cover and simmer 6 minutes or until asparagus is tender.
2) Drain pasta; toss with tomato mixture. Sprinkle with cheese.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 370
Protein 21g
Carbohydrates 42g
Fiber 4g
Sugars 8g
Fat 11g
Cholesterol 45mg
Sodium 870mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/254-turkey-sausage-and-pasta-toss

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

September 29, 2019 at 6:41 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 toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also made a cup of Bigelow Decaf Green Tea. Partly cloudy and 95 degrees out. Did a couple of loads of laundry and cleaned the house. Then settled in for an afternoon of NFL Football! For Dinner tonight I prepared Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Roasted Asparagus.

 

 

I had picked up a couple of good size Pork Tenderloin Center Cut Pork Chop at Meijer. 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.

Baked Salmon w/ Roasted Asparagus

September 25, 2019 at 6:35 PM | Posted in fish, salmon | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Baked Salmon w/ Roasted Asparagus

 

 

For Breakfast this morning I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, and Shredded Cheddar Cheese. Also had a cup of Bigelow Decaf Green Tea. Partly cloudy and 83 degrees out today. After Breakfast I headed out to Meijer for a few items and on the way back stopped by McDonald’s and picked up Breakfast for Mom. After Lunch I got the cart out and did some yard work. For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.

 

 

 

I purchased a package of North Atlantic Salmon from Meijer earlier in the day. To make it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive Oil.

 

 

 

 

 

 

To prepare it; I preheated the oven on 400 degrees. I then got a small baking pan and sprayed it with Pam Cooking Spray. I washed the Fillet off in cold water and patted dry with a paper towel. Next I put a light coat of the Extra Light Olive Oil on the Fillet and then seasoned. Put the Fillet in the pan and baked. I baked it for 10 minutes, and done. Excellent Salmon!

 

 

 

 

 

For a side I prepared Roasted Asparagus. To prepare it I’ll need; 1 bunch of Asparagus, 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve. Comes out tender and delicious. I like the combo of Baked Salmon and Roasted Asparagus! For Dessert later a bowl of Skinny Pop – Pop Corn and a Diet Mango/Tea Snapple.

 

 

 

 

 

 

 

Atlantic Salmon
The Atlantic salmon is a species of ray-finned fish in the family Salmonidae. It is found in the northern Atlantic Ocean, in rivers that flow into the north Atlantic and, due to human introduction, in the north Pacific Ocean.
https://en.wikipedia.org/wiki/Atlantic_salmon

 

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