Baked Battered Cod Sandwich w/ Baked Crinkle Fries

April 3, 2018 at 5:20 PM | Posted in Alexia Potato Products, fish | Leave a comment
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Today’s Menu: Baked Battered Cod Sandwich w/ Baked Crinkle Fries

 

 

For Breakfast this morning I Scrambled a couple of Eggs, lightly fried some of the leftover Baked Ham, toasted a Healthy Life Whole Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. Rain, Thunderstorms, and a high of 70 degrees. Real Spring time weather! After Lunch we went over to spend some time with Dad. He seems to going down hill quickly now, talks out of his head a lot. Sure hate to him suffer and go through this. Not much else going on. For Dinner tonight I prepared a Baked Battered Cod Sandwich w/ Baked Crinkle Fries.

 

 

 

I used Trident PubHouse Battered Cod. I always buy a couple of boxes of this when I’m at Jungle Jim’s International Market and now Kroger carries them also. They have all different types and breading of Fish fillets. I like the Battered Cod because it’s a little lower in calories and carbs than the others. I baked the Cod at 425 degrees for 16 minutes, turning once. This is the best tasting frozen fish I’ve found, nice size Fillets with an excellent Beer Batter Breading! Served it on a Aunt Millie’s Reduced Calorie Hamburger Bun.

 

 

To go with our Sandwiches I baked some of my favorite Fries – Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

Trident PubHouse Battered Cod

PubHouse battered seafood combines the traditional appeal of English style fish ‘n chips with the convenience of individually frozen, ready to serve product. PubHouse fillets are hand cut natural fillets dipped in our exclusive beer flavored batter.

Thawing Instructions
Pubhouse products are designed to cook from frozen.pubhouse

Preparation and Cooking Instructions
Keep frozen until ready to use. Cook product to 160 degrees F internal temperature. Cooking times vary with equipment, adjust as needed.

Conventional oven – preheat to 425 degrees F. Place product on baking sheet and cook for 16 to 18 minutes or until product is crisp. Turn product halfway through bake time for best results.

Convection oven – preheat to 400 degrees F. Place product on baking sheet and cook for 10 to 12 minutes or until product is crisp. Turn product halfway through bake time for best results.
Deep fryer – preheat oil to 350 degrees F. Fry for 3½ to 4½ minutes until product is golden brown.
Nutrition Facts
Serving Size 2.0 PIECE, (85 g) 3 oz
Amount Per Serving
Calories 140 Calories from Fat 45
% Daily Value *
Total Fat 5g 8%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 360mg 15%
Total Carbohydrate 13g 4%
Dietary Fiber 0g 0%
Sugar 1g
Protein 9g
http://www.tridentseafoods.com/retail/products.php?id=566

 

 

Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g
https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fri

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BBQ Pork Shoulder Sandwich w/ Baked Fries

March 30, 2018 at 5:15 PM | Posted in Pork | Leave a comment
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Today’s Menu: BBQ Pork Shoulder Sandwich w/ Baked Fries

 

 


Really tired and stressed today. Dad is at a local assisted living center for 5 days and he’s taken a turn for the worse and now we are scrambling to find a permanent place for him to stay. There’s just no way we can handle him here at the house. I’m in a wheelchair and Mom is 90 and we are not able to properly care for all his needs now. We are heart-broken and just nothing we can do. I had a Roast in the fridge that I’ll be fixing for me and Mom tonight.

 

 

 

Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast and i thought I should get one. I figured the Roast would come in handy for a quick Sandwich when you’re on the run. I had picked up a Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast at Kroger the day before. The Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as like I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender. And as always a special “Thank You” goes out to whomever invented the Crock Pot Liners! You’ve made cooking so much easier! Cover and cook on high for 4 hours.

 


Removed the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for my Sandwiches. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I’m serving it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped with some Jack Daniels Honey Smokehouse BBQ Sauce.I’ll use the leftovers for Sandwiches the next few days.

 

 

 

To go with our Sandwiches I baked some of my favorite Fries – Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast
Cooking Directions:

Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
Oven:

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 4 hours.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Shred meat with two forks.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Sugar, salt, dehydrated onion & garlic, spices, yeast extract, lime juice powder (corn syrup solids, lime juice solids, natural flavor), natural flavors including smoke (contains modified food starch), maltodextrin and citric acid.

http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-carnitas-boneless-petite-pork-shoulder-roast.aspx

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

March 26, 2018 at 5:24 PM | Posted in al fresco, Alexia Potato Products, Aunt Millie's, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

Started my morning off by toasting 2 slices of Aunt Millie’s Light Whole Grain Bread, Fried 2 Johnsonville Turkey Breakfast Sausage Links, prepared a Sunnyside Up Egg, and my morning cup of Bigelow Decaf Green Tea. 53 degrees and cloudy out today. Well Dad is in a rehab center here in West Chester until Friday. We love dad but we really needed the break, we are totally exhausted. We went up for a couple hours this afternoon to be with him. He’s doing real good but his health is quickly getting worse. After Breakfast I went Walmart for printing ink and copy paper. I stopped by the ATM, got gas, and picked up Breakfast for Mom before coming home. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 

For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious as all the Wild Idea Burgers are. Just love a good Buffalo Burger!

 

 


For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!

 

 

 

 

 

To go with my Burger I baked some of my favorite Fries – Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 


Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 


Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g

https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fri

Blackened Tilapia Sandwich w/ Baked Fries

March 17, 2018 at 5:21 PM | Posted in Alexia Potato Products, fish, tilapia, Zatarain's | Leave a comment
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Today’s Menu: Blackened Tilapia Sandwich w/ Baked Fries

 

 

 

For Breakfast on this rainy Saturday morning I prepared a Breakfast Sandwich. I toasted a Healthy Life Whole Grain English Muffin, fried up some slices of Boar’s Head Sweet Sliced Ham, melted a slice of Sargento Swiss Cheese on to the Ham, and made a cup of Bigelow Decaf Green Tea. Really enjoyed this!

 

 

 

 

Had a passing thunder shower later this morning. Had a high of 44 degrees and mostly cloudy. Started a load of laundry after Breakfast. Later did some house cleaning, vacuum and dusted. Then spent the rest of the afternoon watching the NCAA Basketball Tournament. For Dinner tonight I prepared a Blackened Tilapia Sandwich w/ Baked Fries.

 

 

 

I had purchased the Tilapia at Costco and had them in the freezer. Let them thaw overnight in the fridge. To prepare it I rinsed the fillets off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a 1 tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillets down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning.

 

 

 

I added Extra Light Olive Oil to a Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. I love the Smokey and Blackened flavor the Zatarain’s Seasoning provides. The Tilapia is such a meaty Fish, I love it! Served it on an Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun.

 

 


To go with my Fish Sandwich I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 


Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

March 13, 2018 at 5:07 PM | Posted in Alexia Potato Products, Boar's Head, Wild Idea Buffalo | 3 Comments
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

For Breakfast I had a Cheese Omelet. Made it with 2 medium size eggs, a splash of 2% milk, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Also had a slice of toasted Healthy Life Whole Grain Bread and my morning cup of Bigelow Decaf Green Tea. Cold morning and day out there today. 22 degrees in the morning with one cold wind blowing. Had a high of 39 degrees, keep thinking Spring is Coming! Did some house cleaning today; ran the vacuum, dusted, and cleaned the kitchen. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

 

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. If you’ve never tried this Bacon you need to give it a try. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious as all the Wild Idea Burgers are. I love Buffalo or Bison if you prefer.

 


For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. My Cheese of choice lately!

 

 

 

 

 


To go with my Buffalo Burger I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 


Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Chicken Bacon and Vermont Cheddar Cheese Buffalo Buff Burger w/ Baked Fries

February 4, 2018 at 5:47 PM | Posted in Aunt Millie's, Boar's Head, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Buff Burger w/ Baked Fries

 

 

To start my Sunday morning off I Scrambled a couple of Eggs, fried a couple of slices of al fresco Uncured Chicken Bacon, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Good start to a dreary Sunday Morning. Outside it’s a mix of light rain and snow and like this most of the day. We need some sunshine above freezing weather! Gave Mom a hand with a couple of loads of laundry. After Lunch I laid back down for a while. I’ve had a Sinus Headache since yesterday. Not much else going on. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Buff Burger w/ Baked Fries.

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. If you’ve never tried this Bacon you need to give it a try. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 

For Dinner tonight I’m having a Wild Idea Buffalo Burger but not my normal 1/3 lb. Buffalo Burger. I’m having the Wild Idea Buffalo Buff Burgers. I’ve these several times but usually I have them for Lunch. The Buff Burger is a 6 oz., seasoned, handcrafted Buffalo Burger.

 

 

 

 

 

Next I sprayed another skillet with Pam Non Stick Cooking Spray, added a 1/2 tablespoon of Extra Light Olive Oil, and heated it on medium low heat. I then fried it about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious as all the Wild Idea Burgers are. I love buffalo or Bison if you prefer.

 

 

For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger and really loved the taste. First time trying it. It melted perfectly and has an excellent Cheddar taste. I’ll have to buy some more of this.

 

 

 

 

 

To go with my Burger I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later, while watching the Super Bowl, a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.
 

 

 

Wild Idea Buffalo – Buff Burgers
Get your buff on with our premium, 95% lean, 100% grass-fed buffalo meat! We season the meat to perfection, handcraft each burger into a 6 oz. portion and then wrap them individually for your convenience and come in (you guessed it) a 6 – Pack!

Eating healthfully without compromising any of the juicy goodness just got a whole lot easier! These burgers taste so good on their own – you might want to eat them naked!
Warning, extra napkins may be needed.

6 – 6 oz. BUFF Burgers per package.

Ingredients: 100% Grass-fed/finished Buffalo, Sea Salt, Organic & Non-GMO: Olive Oil, Black Pepper, Ketchup, Thyme, and Mustard. All ingredients are gluten free

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/the-buff-burger-6-6oz

 

 

 

Boar’s Head Vermont Cheddar Cheese
Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.
https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Seasoned Gulf Coast Grouper Fish Sandwich w/ Baked Steak Fries

January 13, 2018 at 6:05 PM | Posted in fish | Leave a comment
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Today’s Menu: Seasoned Gulf Coast Grouper Fish Sandwich w/ Baked Steak Fries

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Well after 2 days of being 60 degrees we are paying for it now! It started raining yesterday and early today and then the temperature started dropping late yesterday. Turned to freezing rain, sleet, and snow. We ended up with about 3 inches. The low this morning was 8 degrees with a cold wind blowing. It made it to 23 degrees today. Did some house cleaning and then watched some College Basketball. So many people with the flu around here, we’ve been lucky so far. For Dinner tonight I prepared a Seasoned Gulf Coast Grouper Fish Sandwich w/ Baked Steak Fries.

 

 

I love my Fish and Seafood, especially this Florida Gulf Coast Grouper. I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. I got 2 Bun Size Fillets out of it, I’ll have the other one for Lunch tomorrow.

 

 

 

For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

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

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

 

Ore Ida Steak FriesOre Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida® Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.

SERVING SIZE 84g
CALORIES 110
FAT 3g
SODIUM 290mg
CARBS 19g
http://www.oreida.com/Products/S/Steak-Fries#.WBNeBS0rLIU

Bacon Blue Buffalo Burger w/ Baked Fries

November 2, 2017 at 4:58 PM | Posted in Alexia Potato Products, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Bacon Blue Buffalo Burger w/ Baked Fries

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, fried 2 Jennie – O Turkey Breakfast Sausage Links, and made a cup of Bigelow Decaf Green Tea. Cloudy and 67 degrees for a high, rain showers later in the day and evening. After Breakfast I got the leaf blower out of the shed and cleaned off the deck and driveway areas, tons of leaves! Repaired a shelf in the shed and reorganized a few things in the shed. Not a lot going on today. For Dinner tonight a Bacon Blue Buffalo Burger w/ Baked Fries.

 

 

I’m having one of the Wild Idea Buffalo – BACON BLUE BURGER. I’ve had these a few times now and love them! This time I’m adding a couple of slices of Simple Truth Hickory Smoked Bacon. Love these new Wild Idea Buffalo Products. It comes frozen and there’s 3 – 1/3 lb. Burger Patties. The Premium Ground Buffalo is mixed with Wild Idea Buffalo Bacon, Blue Cheese, and seasoning.

 

 

 

To prepare it I’ll need; Wild Idea Buffalo – BACON BLUE BURGER, McCormick Grinder Sea Salt and Black Peppercorn, Simple Truth Hickory Smoked Bacon (2 slices), Jack Daniel’s Honey Smokehouse BBQ Sauce, and a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun.

 

 

 

 

To start it I seasoned it with the McCormick Grinder Sea Salt and Black Peppercorn, lightly seasoned. I then pan fried it, on medium heat, in Extra Light Virgin Olive Oil about 4 minutes per side. Buffalo gets done rather quickly due to it’s so lean. As the Burger was cooking I fried the 2 slices of the Simple Truth Hickory Smoked Bacon. To serve the Burger I grabbed the Bun and added the Burger, topped it with some of the BBQ Sauce and topped it with the Bacon. Every bite you can taste the Bacon and the Blue Cheese and there was bits of the Buffalo Bacon throughout the Burger. The added Bacon worked great! This Burger is quickly becoming a favorite! Just a flat out excellent Burger!

 

Then for a side I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right! Plus they are only 120 calories and 15 net carbs. Served them with a sprinkle of Crumbled Blue Cheese on top. For dessert later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

Wild Idea Buffalo – BACON BLUE BURGER (3 BURGER PER LB)
Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve – absolutely scrumptious! We did the work for you and… you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/products/three-1-3-lb-bacon-bleu-burger

Bacon Blue Buffalo Burger w/ Baked Fries

October 7, 2017 at 5:24 PM | Posted in Alexia Potato Products, bacon, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Bacon Blue Buffalo Burger w/ Baked Fries

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off! One delicious Breakfast! Outside partly cloudy and 84 degrees. Took Mom’s car up to be washed and the inside cleaned. Then stopped by the bank. Next took my car up to have it washed and stopped and got gas. Not a lot going on today, watched some College Football. For Dinner tonight a Bacon Blue Buffalo Burger w/ Baked Fries.

 

 

I’m having another one of the Wild Idea Buffalo – BACON BLUE BURGER. I’ve had a couple of these now and love them! This time I’m adding a couple of slices of Simple Truth Hickory Smoked Bacon. Love these new Wild Idea Buffalo Products. It comes frozen and there’s 3 – 1/3 lb. Burger Patties. The Premium Ground Buffalo is mixed with Wild Idea Buffalo Bacon, Blue Cheese, and seasoning. I’ll be preparing it as I do all Wild Idea Buffalo Burgers.

 

 

 

 

To prepare it I’ll need; Wild Idea Buffalo – BACON BLUE BURGER, McCormick Grinder Sea Salt and Black Peppercorn, Simple Truth Hickory Smoked Bacon (2 slices), Jack Daniel’s Honey Smokehouse BBQ Sauce, and a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun.

 

 

 

 

To start it I seasoned it with the McCormick Grinder Sea Salt and Black Peppercorn, lightly seasoned. I then pan fried it, on medium heat, in Extra Light Virgin Olive Oil about 4 minutes per side. Buffalo gets done rather quickly due to it’s so lean. As the Burger was cooking I fried the 2 slices of the Simple Truth Hickory Smoked Bacon. To serve the Burger I grabbed the Bun and added the Burger, topped it with some of the BBQ Sauce, and topped it with the Bacon. Every bite you can taste the Bacon and the Blue Cheese and there was bits of the Buffalo Bacon throughout the Burger. The added Bacon worked great! This Burger is quickly becoming a favorite! Just a flat out excellent Burger!

 

 

Then for a side I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right! Plus they are only 120 calories and 15 net carbs. Served them with a sprinkle of Crumbled Blue Cheese on top. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

Wild Idea Buffalo – BACON BLUE BURGER (3 BURGER PER LB)
Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve – absolutely scrumptious! We did the work for you and… you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/products/three-1-3-lb-bacon-bleu-burger

Bacon, Blue, Cheese, and Egg Buffalo Burger w/ Hash Browns

September 5, 2017 at 5:12 PM | Posted in Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Bacon, Blue, Cheese, and Egg Buffalo Burger w/ Hash Browns

 

 

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, fried an Egg Sunnyside Up, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and made a cup of Bigelow Decaf Green Tea. Mostly cloudy today and a high around 75 degrees. Not feeling up to par today, had those Phantom Pains throughout the night. They finally ended around 10:00 this morning. Got a few things done around the house then I caught up on some sleep. For Dinner tonight a new Buffalo Burger from Wild Idea Buffalo! I prepared a Bacon, Blue, Cheese, and Egg Buffalo Burger w/ Hash Browns.

 

 

I’m having another of the Wild Idea Buffalo – BACON BLUE BURGER. I tried this for the first time last week and could not wait to this Buffalo Burger again! This time I’m dressing it up a bit more. Adding Cheese, a fried Egg, and A-1 Sauce! It’s another new Wild Idea Buffalo Product. It comes frozen and there’s 3 – 1/3 lb. Burger Patties. The Premium Ground Buffalo is mixed with Wild Idea Buffalo Bacon, Blue Cheese, and seasoning. I’ll be preparing it as I do all Wild Idea Buffalo Burgers.

 

 

 

To prepare it I’ll need McCormick Grinder Sea Salt and Black Peppercorn, a slice of Kraft Deli Deluxe Sharp Cheddar Cheese, 1 Egg, Jack Daniel’s Honey Smokehouse BBQ Sauce, and a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun.

 

 

 

 

To start it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, lightly seasoned. I then pan fried it, on medium heat, in Extra Light Virgin Olive Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. After flipping it I added the slice of Sharp Cheddar with about 1 minute of cooking time left. As the Burger was cooking I fried my Egg in another skillet. The Egg got done as the Burger was finishing.

 

 

 

To serve the Burger I grabbed the Bun and on the bottom Bun added the Burger, topped it with some of the BBQ Sauce, and topped it with the Egg and the top Bun. This Burger is loaded and ready! Like the first time I tried this Burger there was nice bites containing the Blue Cheese and there was bits of the Buffalo Bacon throughout the Burger. The added Cheese, Egg, and BBQ Sauce sent this one into another level!It’s a bit messy after the Egg Yoke starts to flow but well worth it! First time I prepared a Buffalo Burger topped with an Egg, and not the last! I love all the Wild Idea Buffalo Products but this one is quickly becoming a favorite! Just a flat out excellent Burger!

 

Then for a side I prepared some Simply Potatoes Shredded Hash Browns. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink.

 

 

 

 

 

 

Wild Idea Buffalo – BACON BLUE BURGER (3 BURGER PER LB)
Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve – absolutely scrumptious! We did the work for you and… you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/products/three-1-3-lb-bacon-bleu-burger

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