Sweet Honey Chili Glazed Carrots

April 10, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a Delicious Side Dish to go with that Easter Turkey, Sweet Honey Chili Glazed Carrots. You’ll need Baby Carrots, Honey, Olive Oil, Sweet Chili Sauce, Soy Sauce, Red Pepper Flakes, and Mint Leaves. Enjoy the upcoming Easter Sunday Holiday! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Sweet Honey Chili Glazed Carrots
A colorful, flavor-packed twist on a classic side dish! These are no ordinary carrots. This recipe features honey, chili sauce and red pepper flakes to turn up the heat! Top with some fresh mint to balance out the spice and make it look real nice.

INGREDIENTS
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon sweet chili sauce
1½ tablespoons soy sauce
½ teaspoon crushed red pepper flakes
2 pounds assorted baby carrots, cleaned and trimmed
¼ cup chopped fresh mint leaves

DIRECTIONS
1) Heat oven to 400°F.
2) In small bowl combine honey, oil, sweet chili sauce, soy sauce and red pepper flakes. Reserve 2 tablespoons honey mixture.
3) In large bowl, toss carrots and with remaining honey mixture. Spread carrots in single layer on 2 jelly-roll pans.
4) Bake 30 minutes. Toss with reserved honey mixture and mint.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 130
Protein 2g
Carbohydrates 24g
Fiber 4g
Sugars 15g
Fat 2.5g
Cholesterol 0mg
Sodium 260mg
Saturated Fat 0g
https://www.jennieo.com/recipes/1130-sweet-honey-chili-glazed-carrots

Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Tenderloin

January 26, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Tenderloin. This looks and sounds like one Delicious Pork Dish! Made using a 1 pound Pork Tenderloin, Wild Rice, Baby Carrots, Mushrooms, Oregano, and Garlic Powder. This recipe is from the Diabetes Self Management website where you’ll find a fantastic selection of Diabetic Friendly Recipes along with Diabetes News, Diabetes Management Tips, and more! you can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Stuffed Pork Tenderloin
Ingredients
Preparation time: 10 minutes
Cooking time: 40 minutes.

1 pound pork tenderloin
1/2 cup cooked wild rice
5 baby carrots, finely chopped
1/2 cup chopped mushrooms
1/2 teaspoon oregano
1/4 teaspoon garlic powder
Nonstick cooking spray

Directions
Yield: 4 servings
Serving size: 4 ounces

Preheat oven to 375˚F. Cut tenderloin down the long side approximately 2/3 way through and spread open (butterfly style). Combine wild rice, carrots, mushrooms, oregano, and garlic powder in a small bowl. Spoon mixture into cut seam, then fold over to close. Seal with small skewers or tie with string (about 5 ties should do). Spray baking pan with nonstick cooking spray and add meat. Cook 30–40 minutes until meat reaches 160˚F when tested with a meat thermometer. Let rest 10 minutes before slicing.

Nutrition Information:
Calories: 176 calories, Carbohydrates: 5 g, Protein: 03 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Sodium: 76 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-pork-tenderloin/

 

 

 


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Your one-stop resource for advice, news and strategies for living with diabetes.
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Roasted Root Vegetables

December 17, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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I’ve got a side dish for the Holiday Stuffed Beef Tenderloin, Roasted Root Vegetables. For this side dish you’ll need Sweet Potatoes, Turnips, Red Onions, Baby Carrots, Garlic, and Seasoning. The Dish is 120 calories and 15 net carbs per serving. This recipe also comes from the Diabetes Self Management website. Looking for Diabetic Friendly Recipes? Be sure to check out the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Roasted Root Vegetables
Ingredients
2 sweet potatoes (about 1 pound), scrubbed, peeled, and cut into 32 wedges
3 turnips (about 8 ounces), peeled and cut into 18 wedges
1 medium red onion, cut into 16 wedges
1 1/2 cups baby carrots
2 tablespoons olive oil
4 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
1 – Preheat oven to 425°F. Place cut vegetables in large bowl. Add oil, garlic, salt, and pepper and toss.

2 – Bake 40 to 45 minutes or until vegetables are tender and browned; stirring occasionally.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 120 calories, Carbohydrates: 19 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 340 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/roasted-root-vegetables/

 

 

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Diabetic Dish of the Week – Rosemary Roast Pork Tenderloin and Vegetables

November 5, 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 – Rosemary Roast Pork Tenderloin and Vegetables. Your Comfort Food Pork is here with this week’s recipe of Rosemary Roast Pork Tenderloin and Vegetables. You’ll need 2 small Pork Tenderloins, Reduced-Sodium Chicken Broth, Parsnips, Baby Carrots, Red Bell Pepper, Yellow Onion, and Seasoning. Keep everybody coming back for more with this dish! You can this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes Management Tips, Diabetes News and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. In fact I just received the latest issue and it was packed with great Holiday Recipes. I’ve left a link at the end of the post where you can subscribe to it. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Rosemary Roast Pork Tenderloin and Vegetables
This roast pork tenderloin is the perfect weeknight dinner. Not only is it delicious, but the whole meal is cooked in one pan so you’ll have less cleanup and more time to unwind afterward.

Ingredients
1/4 cup reduced-sodium chicken broth
1 tablespoon olive or vegetable oil
3 large parsnips, peeled and cut diagonally into 1/2-inch slices
2 cups baby carrots
1 red bell pepper, cut into 3/4-inch pieces
1 medium sweet or yellow onion, cut into wedges
2 small pork tenderloins (12 ounces each)
2 tablespoons Dijon or spicy Dijon mustard
2 teaspoons dried rosemary
3/4 teaspoon salt (optional)
1/2 teaspoon black pepper

Directions
1 – Preheat oven to 400°F. Spray large shallow roasting pan or jelly-roll pan with nonstick cooking spray.

2 – Combine broth and oil in small bowl. Combine parsnips, carrots, and 3 tablespoons broth mixture in prepared pan; toss to coat. Roast vegetables 10 minutes.

3 – Add bell pepper, onion, and remaining broth mixture to pan; toss to coat. Push vegetables to edges of pan. Place pork in center of pan; spread with mustard. Sprinkle pork and vegetables with rosemary, salt, if desired, and black pepper.

4 – Roast 25 to 30 minutes or until vegetables are tender and internal temperature of pork reaches 155°F. Transfer pork to cutting board; tent with foil and let stand 5 minutes. Cut pork crosswise into 1/2-inch slices; serve with vegetables and any juices from pan.

Yield: 6 servings.

Serving size: 3 ounces pork plus 2/3 cup vegetables.

Nutrition Facts Per Serving:
Calories: 218 calories, Carbohydrates: 14 g, Protein: 25 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 73 mg, Sodium: 202 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/rosemary-roast-pork-tenderloin-and-vegetables/

 

 


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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
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Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots,….

October 6, 2017 at 4:50 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread

 

 

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. After I had Breakfast I went to McDonald’s to pick up Breakfast for Mom and Dad. Mostly cloudy and 83 degrees today. We had to have dad at the doctor’s office at 2:00, just for a follow up visit. For dinner tonight something new, a Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread.

 

I had been wanting to try the Wild Idea Buffalo – 3 LBS. SIRLOIN TIP ROAST for sometime now and they had them on sale so I grabbed one! I’m preparing from a recipe that’s from Wild Idea Buffalo, WET AGED SIRLOIN TIP ROAST. To prepare it I’ll need; Extra Light Olive Oil, Sea Salt, Black Pepper, Onion Powder, Garlic Powder, Thyme Leaves, Swanson Cooking Beef Stock, Red Wine, and Blue Bonnet Light Butter.

 

 

 

 

There is 2 ways you can prepare it according to the recipe. I chose the Method Two: Low and Slow. To start I preheated the oven to 210°. Then I placed the roast in a heavy roasting pan and placed it in pre-heated oven. Roasted at 210° for 30 minutes. Then reduced the heat to 190° and continue to roasting for 5 hours.

 

 

 

 

Remove the roast from oven and place it on a platter, cover with foil and allow the roast to rest for about 10 minutes. While the roast is resting place the roasting pan on the stovetop over medium high heat. Stir in the stock and wine scraping up the bits for the bottom of the pan. Bring it to a boil, then reduce the heat to medium and allow au jus to reduce to about 1 cup. Whisk in the butter and season to taste. While au jus is reducing, slice roast thin. Serve with the au jus, and enjoy! This roast was well worth the wait! Just incredible flavor and so tender. And the added au jus was perfect! When you get a chance you have to try the Wild Idea Buffalo – 3 LBS. SIRLOIN TIP ROAST along with the WET AGED SIRLOIN TIP ROAST recipe. The leftovers are going to make some awesome Sirloin Sandwiches!

 

 

A favorite I always pick up at Meijer are the Little Potato Company Savory Herb Potatoes. I have these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

WET AGED SIRLOIN TIP ROAST

The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts. The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic.

Ingredients:
1 – 3 pound Sirloin Tip Roast
2 – tablespoons olive oil
1 – tablespoon sea salt
1 – tablespoon black pepper
2 – teaspoons onion powder
2 – teaspoons garlic powder
1 – teaspoon thyme leaves
1 – cup buffalo stock or organic beef stock
½ – cup red wine
2 – tablespoons butter

Preparation:

1) Place frozen roast in it’s packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days.

2) Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter.

3) Mix olive oil and seasonings together and rub into the roast. Cover and let roast rest at room temperature for two hours before cooking.

Cooking Options:

Method One – Hot & High, then Low & Slow

1) Preheat oven to 500°.

2) Place roast in a heavy roasting pan and place in the oven for 12 minutes.

3) After 12 minutes, shut the oven off and leave the roast in the oven for two and a half hours. DO NOT OPEN THE DOOR.

4) Remove roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. Transfer the sliced roast onto a baking sheet. Pre-heat oven to 500°.

5) Place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.

6) While au jus is reducing, place sliced roast into the pre-heated hot oven, for 7 minutes to re-warm the outside of the roast. Remove roast from the oven and return to a platter or cutting board. Serve and pass with au jus.

Method Two: Low & Slow

1) Pre-heat oven to 210°.

2) Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 30 minutes. Reduce heat to 190° and continue to roast for 5 hours.

3) Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes.

4) While the roast is resting place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.

5) While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.

https://wildideabuffalo.com/blogs/recipes/54396097-wet-aged-sirloin-tip-roast

 

 

Wild Idea Buffalo – 3 LBS. SIRLOIN TIP ROAST
The sirloin tip roast is a tender, mouth-watering cut that’s perfect in the oven or crock-pot, and makes an excellent pot roast. Other options: cut our Bison Roast into bite-sized pieces for kebabs or into portion-sized steaks for Swiss Steak. No matter how you prepare Wild Idea Buffalo’s Sirloin Tip Roast you’ll find it a perfect entree for a feast. Taken from the loin primal, this roast is incredibly versatile. Each roast is 3 lbs.

https://wildideabuffalo.com/collections/monthly-special/products/sirloin-tip-roasts

Fried Walleye w/ Whole Grain Brown Rice and Whole Baby Carrots

April 29, 2017 at 4:54 PM | Posted in carrots, fish, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Fried Walleye w/ Whole Grain Brown Rice and Whole Baby Carrots

 

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Then I prepared some Simply Potatoes Shredded Hash Browns along with frying up a couple of Jennie – O Turkey Breakfast Sausage Links. Also had a cup of Bigelow Decaf Green Tea. Lot of rain overnight, a couple of thunderstorms had the night lit up. Mostly cloudy today high in the 70’s. After Breakfast did a load of laundry for Mom. Then after Lunch went up to see Dad for a while at rehab. He’s been doing a lot better of late. Back home not a lot going on so I caught up on some shows I had recorded. For Dinner tonight its Fried Walleye w/ Whole Grain Brown Rice and Whole Baby Carrots.

 

 


I had purchased a couple of small Walleye Fillets at Meijer yesterday and had them in the fridge. To prepare them I rinsed them off in cold water and patted them dry with a paper towel. Seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

 

To go with the Walleye I prepared some Uncle Ben’s Ready Rice – Whole Grain Brown Rice. To prepare it just microwave. It comes in a microwavable Pouch. Just heat for 90 seconds and serve! Rice comes out perfect, steaming hot and fluffy.

 

 

 

 

Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 
Walleye Nutrition Facts
1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9mg

 

 
UNCLE BEN’S® READY RICE® Whole Grain Brown

The rice that’s always ready to enjoy. Now, you can have delicious, healthy whole grain brown rice in just 90 seconds. This convenient microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S® READY RICE® Whole Grain Brown. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:

* Excellent Source of Folic Acid
* Good source of iron
* 0 g Trans Fats & No Saturated Fat
COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the Skillet
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.
Stir rice occasionally until heated thoroughly.
Serve immediately.
http://www.unclebens.com/Products/Ready-Rice/Fast-Cook-Recipe#.UhJlm5LOk20

Seasoned Haddock w/ Cut Green Beans and Baby Carrots

April 7, 2016 at 5:01 PM | Posted in carrots, fish | 2 Comments
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Today’s Menu: Seasoned Haddock w/ Cut Green Beans and Baby Carrots

 

Seasoned Haddock w Whole Baby Carrots and Cut Green Beans 002
For Breakfast on the rainy and windy Thursday morning I prepared a couple of Bob Evan’s Turkey Sausage Patties. They pre-cooked so all you do is heat them up in a skillet for 8 minutes. Just the right size for the Healthy Life Whole Grain English Muffins that I use. Good tasting sausage patties, made a good Breakfast Sandwich! Another rainy and windy night and most of today, had a high in the 40’s. So staying today it was house cleaning this afternoon, vacuumed and dusting. For dinner tonight I prepared Seasoned Haddock w/ Cut Green Beans and Baby Carrots.

 

 

Seasoned Haddock w Golden Hominy and Cut Green Beans and Potatoe 002

I had a few bags of Haddock Fillets in the freezer so I grabbed 1 bag and let it thaw in the fridge overnight. I had already cleaned and cut the fillet into smaller pieces. 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 all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin 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 Haddock it cooks up so nicely and I love the flavor and how meaty it is. The Zatarain’s Lemon Pepper Fish-Fri is a perfect seasoning for the mild Haddock.

 

 

Whole Baby Carrots
For one side dish I reheated some leftover Del Monte Cut Green Beans. Then I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 
Zatarain’s Lemon Pepper Fish-Fri

Big easy lemon squeezy. That’s the secret to an authentic Southern-style fish fry: a crispy combination of corn flour, spices and lemon juice. Just add your favorite fresh fish like trout, redfish, catfish or flounder.

Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40

Zatarain's Seasoned Fish Fri Lemon Pepper

Zatarain’s Seasoned Fish Fri Lemon Pepper

Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

 

 

 

 

Stir-Fry Shrimp with Udon Noodles

March 11, 2016 at 5:48 PM | Posted in shrimp, stir-fry, vegetables | Leave a comment
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Today’s Menu: Stir-Fry Shrimp with Udon Noodles

 

 

stir-fry-shrimp-with-udon-noodles-009 (1)

Started my day with a light Breakfast of a toasted Healthy Life Whole Grain English Muffin topped with I Can’t Believe It’s Not Butter. Also my morning cup of Bigelow Decaf Green Tea. After that I went to Kroger for Mom, just needed a fe items. Back home helped Mom with some laundry and got the leaf blower out to blow out a lot of leaves and small limbs. They are tearing down the woods behind us and it’s giving us a mess to clean up! Anyway for dinner tonight I prepared a Stir – Fry Shrimp with Udon Noodles.

 

 

 

Stir-Fry Shrimp with Udon Noodles 001

I had been wanting some Stir-Fry for a while now and today just felt like the day to have it! To make this dish I’ll need; 1 – 7oz. pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Large Shrimp, Asparagus, Baby Carrots, Sugar Snap Peas, LaChoy Sliced Water Chestnuts, 1 tsp minced Garlic, 1 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).

 

 

 

stir-fry-shrimp-with-udon-noodles-005
To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.

 

 

shrimp-with-udon-noodles-006

 

In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.

 

 

 
Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil (cooking on medium high) along with the Butter, Asparagus, Baby Carrots, Sugar Snap Peas, Water Chestnuts and 1 tsp minced Garlic. Stir-Fry Shrimp with Udon Noodles 005Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert/snack later some Tostitos Multi Grain Scoops and Newman’s Own Black Bean and Corn Salsa.

 

 

 

 

 

KA*ME UDON STIR-FRY NOODLESKame Uden Stir Fry Noodles

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Blackened Gulf Coast Grouper w/ Multi Grain Medley and Baby Carrots

February 20, 2016 at 5:51 PM | Posted in carrots, fish, Minute Rice | Leave a comment
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Today’s Menu: Blackened Gulf Coast Grouper w/ Multi Grain Medley and Baby Carrots

 

Blackened Gulf Coast Grouper w Multi Grain Medley and Baby Carro 003
For Breakfast had a toasted healthy Life Whole Grain English Muffin topped with Smucker’s Sugar Free Blackberry Jam and a cup of Bigelow Decaf Green Tea. Right after Breakfast I headed to Meijer, wanted to go early and get back. Back home I had to break out the leaf blower, the driveway and deck was littered with leaves and twigs from the wind of the last couple of days. Had lunch and after that headed to the hospital to see Dad. He might be released this weekend, he looks so much better! Back at home finished up some laundry for Mom and then on to some light house cleaning. Busy, busy day! Finally for dinner tonight I prepared a Blackened Gulf Coast Grouper w/ Multi Grain Medley and Baby Carrots.

 

Fried Gulf Coast Grouper 001
I had been preparing the Red Snapper my friends had brought back from the Florida Gulf Coast, which I used all of it. So now I broke out the Grouper that they had for me. I got one of the fillets out of the freezer and let it thaw overnight in the fridge. It’s one beautiful Grouper fillet! To prepare it I rinsed the fillet off in cold water and patted it dry with paper towel. I then seasoned them it with a bit of Sea Salt. Then I melted 1 tablespoon of Blue Bonnet Lite Butter and rolled the fillet in the Butter. I then added the Zatarain’s Blackening Seasoning, coating both sides of the fillet.

 

 

Blackend Grouper Grain Carrots 001

I prepared it in a preheated Cast Iron Skillet that I sprayed with Pam Cooking Spray. When the pan was fully heated, on medium heat, I added my Grouper. At this point turn on your Stove Overhead Exhaust Fan on, because it will start smoking from the seasoning. Cooked it about 4 minutes per side, and it was ready! Cast Iron Skillets are perfect to use for any cooking but especially when you Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This is one delicious Grouper! The fresh taste of the Grouper along with the Blackening Season are a perfect combo. Love Fish, Love Seafood!

 

 

 

Minute Multi Grain Medley (2)

For one side dish I prepared some Minute Multi Grain Medley. I love the Minute Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving, which isn’t bad for a Grain Dish. Then I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

Minute Multi-Grain Medley

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 Minute Multi Grain Medleyminutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.

Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]

Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g
http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans

January 31, 2016 at 5:49 PM | Posted in beans, BEEF, Bob Evan's, carrots | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans

 

Tavern Style Pot Roast w Mashed Potatoes, Baby Carrots, and Cut 007
I had Scrambled Eggs and Toast for Breakfast. I used 2 small Eggs that I scrambled and toasted up 2 slices of Healthy Life Whole Grain Bread that I lightly buttered with I Can’t Believe It’s Not Butter. Also that morning cup of Bigelow Decaf Green Tea. Warm morning and day out to be the last day January, 40’s this morning and a high in the 50’s. Mom went to Church this morning and she left I went to Kroger for her, she only needed a few items. Back home did a load of laundry for Mom and straightened up around the house. For dinner tonight a classic Sunday Dinner, Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans.

 

Tavern Style Pot Roast w Mashed Potatoes and Baby Carrots 003
It was time for a hearty comfort food dinner, so what better than a Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, Cut Italian Green Beans! I came across this recipe at a site on WordPress, http://dawns-ad-lib.com/ Dawn has all kinds of great recipes so check her site out soon! Anyway she had a Tavern Style Pot Roast that looked and sounded too good to pass up! So I had to give it a try, and very glad I did! This makes one fine meal and quickly became a family favorite.

 

 

 

Tavern Style Pot Roast w Mashed Potatoes, Baby Carrots, and Cut 001
I got the Crock Pot and Chuck Roast ready this morning and started the dish. To prepare the dish I used; 1 – 3lb. Chuck Roast, I package of Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce, Bob Evan’s Mashed Potatoes, Allens Cut Italian Green Beans, and 2 cans Kroger Brand Baby Carrots.

 

 

 
Just open the packet Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce, I lined the Slow Cooker with a plastic Tavern Style Pot Roast w Mashed Potatoes and Baby Carrots 004Slow Cooker Liner and spray it with Pam Cooking Spray, add your Roast to the Slow Cooker, pour the Sauce over the Roast, turn on the Slow Cooker, put the lid on it, and as the info commercials say “Set it and forget it”. You’ll be cooking it on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.) When done remove the Roast and cut into slices. Simple, easy clean up, and one delicious Roast! The Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce gives it an incredible flavor and richness. You’ll have a new item for your Pantry along with a new “Keeper Recipe” after trying this! The original recipe and the website link is at the end of the post.

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 003
I served it with some Bob Evan’s Mashed Potatoes, which I just microwave and serve. Then I also heated up a can of Allens Cut Italian Beans and 2 cans of Kroger Brand Baby Carrots. I was just going to have the Potatoes and Beans but Mom and Dad both wanted some Carrots, so I added the Carrots. Then I also baked some Cornbread for Mom and Dad. Perfect sides for a perfect Roast. For dessert later a slice of Hill and Valley Sugar Free Angel Food Cake.

 

 

 

 
TAVERN STYLE POT ROAST

INGREDIENTS
2-3 pounds boneless beef chuckCampbell’s® Tavern Style Pot Roast Slow Cooker Sauce.22
6 quart sized (recommended) slow cooker
1 package (13 ounces) Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce

INSTRUCTIONS
1 Place roast into slow cooker. Pour sauce over beef. (No need to add water.)

2 Cover and cook on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.)

3 Remove beef and cut into slices.

Great served over: Mashed potatoes and glazed carrots.

We ate it “open faced sandwich” style…on this go ’round.

http://dawns-ad-lib.com/2015/11/15/tavern-style-pot-roast/

 

 

 

 

Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce.

Campbell’s Slow Cooker Sauces Tavern Style Pot Roast:Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce.
* With mushrooms and roasted garlic
* 6 or more servings
* Just add beef
* No artificial flavors *NEW_LINE*

Ingredients: Water, Onions, Distilled Vinegar, Crimini Mushrooms, Butter (Cream [Milk], Salt), Modified Food Starch, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Anchovies, Tamarind, Natural Flavor), Salt, Maltodextrin, Contains Less Than 2% of: Sugar, Dehydrated Roasted Garlic, Flavoring, Beer (Malted Barley, Corn Syrup, Hops, Yeast), Spice, Caramel Color.

Nutrition Facts
Serving Size 60 ml
Servings Per Container 6
Amount Per Serving
Calories 50
Calories From Fat 25
% Daily Value
Total Fat 2.5 G 4
Saturated Fat 1.5 G 8
Trans Fat 0 G
Cholesterol 5 Mg 2
Sodium 580 Mg 24
Potassium 0 Mg 0
Total Carbohydrate 6 G 2
Dietary Fiber 0 G 0
Sugars 3 G
Protein 1 G

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