Tags: Baked Potato, Baking, Basil, Cherry Tomatoes, Cod, Cooking, Dinner, Fish, Food, Pine Nuts, recipes, Tomato Pesto Sauce
Today’s Menu: Baked Cod with Tomato Pesto and Baked Potato
Wow, one humid morning out there today. I went out to get the morning paper and walking out felt like opening an oven door! For Breakfast this morning I prepared a Poached Egg and a toasted Healthy Life Whole Grain English Muffin. Along with my morning cup of Bigelow Decaf Green Tea. Not much to do outside, too humid and rain on and of today. So inside repaired some base board molding around the house, I’m banging into it all the time in my Hoveround Chair. Then on to the Kitchen and cleaned the Fridge, Stove, and Microwave. For dinner tonight I prepared a Baked Cod with Tomato Pesto and Baked Potato.
I actually got tonight’s Dinner recipe, Baked Cod with Tomato Pesto, from a Kroger Coupon and Ad we got in the mail. They used Halibut where I’m using Cod. Halibut is okay but not my favorite. Plus Cod is fewer calories and, at least to me, cooks up better.
First to make the Tomato Pesto I’ll need; 1 Pint Cherry Tomatoes (halved), Extra Virgin Olive Oil for seasoning + 1/4 cup, Salt and Pepper (to taste), 1 Cup fresh Basil Leaves, 2 Tablespoons toasted Pine Nuts, and 1 Clove Garlic (minced).
To prepare the Pesto; preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.
To prepare the Cod I’ll need; 2-4 Cod Pieces (I used 2), Extra Virgin Olive Oil, Salt and Pepper (to taste). Use a rimmed foil lined baking sheet. Brush the Cod Fillets with the Olive Oil, season well with salt and Pepper (to taste) and place the sheet in the oven. Bake until the Cod flakes with a fork, about 11 minutes. To serve spoon the Pesto over each Fillet. I Love this Pesto Sauce! Works perfect with Fish, the Tomatoes and Pine Nuts work great together.
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
Tomato Pesto Sauce
Ingredients Pesto Sauce
1 Pint Cherry Tomatoes, halved
Extra Virgin Olive Oil for seasoning + 1/4 cup
Salt and Pepper, to taste
1 Cup fresh Basil Leaves
2 Tablespoons toasted Pine Nuts
1 Clove Garlic, minced
Preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.
Tags: Baked Potato, Cast Iron Skillets, Cooking, Dinner, Fish, Food, Louisiana Remoulade Dressing, Mahi Mahi, recipes, Spices, Zatarain's Blackening Seasoning
Today’s Menu: Blackened Mahi Mahi Sandwich w/ Baked Potato
I 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 for Breakfast. After Breakfast I headed out to Meijer and stopped at Kroger to pick up a few items for Mom. I wanted to get things done early before the heat and humidity set in for the day. I don’t mind the high temperatures but can’t stand the high humidity. Back home did some cleaning, vacuum and dusting. For Dinner tonight I prepared a Blackened Mahi Mahi Sandwich w/ Baked Potato.
Some good friends of mine called yesterday and said to come over and pick up some fish they had caught at the Florida Gulf. They gave me some beautiful fillets of Grouper and Mahi Mahi. So I couldn’t wait to try one, and went with the Mahi Mahi. 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.
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 the Mahi Mahi. 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 Mahi Mahi fillet! The fresh taste of the Mahi Mahi, so meaty, along with the Blackening Season are a perfect combo. Love Fish, Love Seafood! I served it on an Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. I topped it with some Louisiana Remoulade Sauce and Lettuce.
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
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.
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Serving Size: 1/4 tsp. (.71 g)
Servings Per Container: about 120
Amount Per Serving % Daily Value
The mahi-mahi or common dolphinfish is a surface-dwelling ray-finned fish found in off-shore temperate, tropical and subtropical waters worldwide.
Tags: Baked Potato, Baking, Breakfast, Cooking, Dinner, Eggs, Fish, Food, Ham, recipes, Salmon, Seafood, Whole Baby Carrots
Today’s Menu: Baked Salmon w/ Baked Potato and Whole Baby Carrots
For Breakfast I made everyone Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped everything with a Sunny Side Egg and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar. Just love starting off the day with a skillet meal!
We are having a rough go with dad back home from rehab. He should have been kept longer with more therapy. He’s still real weak and I believe his dementia is getting worse. I hope it will work out. Did a couple of loads of laundry for Mom and picked up around the house. For dinner tonight its Baked Salmon w/ Baked Potato and Whole Baby Carrots.
I had the Salmon Fillet in the freezer. Grabbed a fillet out of the freezer and let it thaw overnight in the fridge. To prepare it, I rinsed it off with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist. I just love all Fish and Seafood.
For one side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. 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. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.
Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia
Salmon, Atlantic, raw
Amount Per 0.5 fillet (198 g)
% Daily Value*
Total Fat 27 g 41%
Saturated fat 6 g 30%
Polyunsaturated fat 8 g
Monounsaturated fat 7 g
Cholesterol 109 mg 36%
Sodium 117 mg 4%
Potassium 719 mg 20%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Protein 40 g 80%
Vitamin A 1% Vitamin C 12%
Calcium 1% Iron 3%
Vitamin B-6 65% Vitamin B-12 106%
Tags: Baked Potato, Baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Potatoes, recipes
Here’s a handy hint! Thank you to Tonya D. for passing this one along…..
Did you know that wrapping a potato in foil won’t actually make it bake faster? Rubbing it lightly with vegetable oil, however, will.
Tags: Baked Potato, Bison, Cooking, Del Monte Cut Green Beans, Food, recipes, Wild Idea Buffalo 10 oz. New York Strip Steak
Today’s Menu: Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans
For Breakfast I fried up 2 slices of Smithfield Sliced Ham. So I fried the slices up and toasted a Healthy Life Whole Grain English Muffin. Together it makes one good Breakfast Sandwich! Not much going on today, very quiet day. After lunch I headed over to spend the afternoon with Dad at the rehab center. He’s wanting to come home but he’s just not ready. He has to get stronger before he can get back home. Beautiful day out, sunny and in the 80’s. For dinner tonight I prepared a Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans.
I had one Wild Idea Buffalo 10 oz. New York Strip Steak left in the freezer so I grabbed it out of the freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are, so lean and delicious. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 6 minutes. Then turned it once and cooked for 5 more minutes. The Steak is a thick cut so I had to cook it longer than normal. Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning, Steak and Eggs!
For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.
Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAK
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.
Tags: Baked Potato, Bay Scallops, Cayenne pepper, Cooking, Dinner, Food, Mushrooms, recipes, Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Today’s Menu: Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) w/ Baked Potato
Started off my morning with Hash Browns and Turkey Sausage! I used Simply Potatoes Hash Browns and Jennie – O Turkey Sausage Links (my favorite). After that I ran the vacuum inside and ran the leaf blower outside. Still getting a lot of leaves and debris from the work behind us. After that just did some odd and ends jobs around the house. For dinner tonight my version of a Surf and Turf Dinner. I prepared Sea Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf).
I’ll be using Bay Scallops for the Surf part of the meal. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 tablespoon Extra Virgin Olive Oil, Bay Scallops (rinsed and patted dry), parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Peppercorn Medley. To prepare them; in a small skillet sprayed with a light coat of Pam Cooking Spray add a 1 tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet was heating I rinsed the Scallops off in cold water and patted dry with a paper towel. I then seasoned them with Cayenne Pepper, Sea Salt, and Peppercorn. Then added a tablespoon of the Butter to the skillet, when the Butter was melted I added the Scallops. Cooked them for a total of 3 1/2 minutes, turning them after 1 1/2 minutes. The scallops should feel firm to the touch, but still slightly soft, like well-set Jello; do not overcook or the scallops as they become tough and chewy. These came out perfect and delicious! I just love the fresh taste of Scallops.
For the Turf part I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had. I also prepared some Sauteed Baby Bella Mushrooms to top the Steak.
I also had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for a Surf and Turf Meal! For dessert/snack later some sliced Cracker Barrel 2% Sharp Cheddar Cheese and Ritz Whole Grain Crackers.
Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”
Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.
Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)
Tags: Baked Potato, Cod, Cooking, Dinner, Egg Beaters, Fish, Fish Sandwich, Food, recipes, Shake and Bake Seasoned Panko
Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Potato
Around 6:00 this morning as I was waking up, there was loud explosion that went off. It didn’t sound as if it was real close but you could hear the bang. Never heard anything on the news about it so not sure what happened. Outside it’s another humid and hot day out there. I had a Doctor’s appointment today, had to go and let the Doctor check me out to make sure I didn’t grow another leg! I need work on my Hoveround Chair and for Hoveround to approve it I have to see the Doc to confirm I still need it! You would think they would know this since I’ve been an amputee since 2001. Another major flaw in this Obama Care stuff. So for dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Potato.
I purchased the Cod from Kroger yesterday,Wild Caught Cod Loin. To make the Cod I started my rinsing the Cod in cold water and patting dry with a paper towel. I’ll need the following to make this; Cod Fillet, Panko Bread Crumbs, Sea Salt and Ground Black Pepper (to taste), Onion Powder, Garlic Powder, Smoked Paprika, Egg Beater’s, Flour, and Canola Oil. The original recipe is at the end of the post. I only used a 1/4 amount of the Ingredients, I just made 1 Fillet.
To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned it with Sea Salt and Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Kroger Lite Wheat Bun.
For a side I had a Baked Potato that I has seasoned with McCormick Grinder Sea salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. For dessert later a bowl of Del Monte Sliced Peaches.
Panko Crusted Cod Fish Sandwich
(4) 4oz. Orange Roughy or Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil
* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.
Number of Servings: 4
Tags: Baked Potato, Buffalo burger, Cooking, Dinner, Food, Frank's Red Hot Sauce, Litehouse Light Blue Cheese Dressing, recipes, Wild Idea Buffalo, Wild Idea Buffalo - 1 lb. Ground Round 99% Lean
Today’s Menu: Buffaloed Buffalo Burger w/ Baked Potato
This morning I made something for Breakfast I haven’t had in quite a while, Eggo’s! I love those things, just never think about them when I’m in the store. But as I was going through the frozen Food Section of Meijer I seen them and grabbed a box of the Eggo’s with Nutrigrain. These are lower in calories than the normal ones. Outside the weather is still the same hot, humid, and muggy! Hopefully that changes tomorrow and gives us some relief. Got the leaf blower out early this morning and blew out all the leaves and such around the house. Back inside had some computer work to catch up on and that was about it. For dinner tonight a new recipe, Buffaloed Buffalo Burger w/ Baked Potato.
I came across a recipe for Buffalo Turkey Burgers so I thought I would convert it over to a Buffaloed Buffalo Burger.I had a 1 lb. package of Wild Idea Buffalo Ground Round, 99% Lean in the freezer so I let it thaw in the fridge overnight. To make this Buffalo creation I’ll need; 2 tablespoons Frank’s Hot Sauce (divided), 2 teaspoons Roasted Ground Cumin, 2 teaspoons Chili Powder, 2 Garlic Cloves (minced), 1/2 teaspoon Sea Salt, 1/8 teaspoon Ground Black Pepper, 1 pound Wild Idea Buffalo Ground Round – 99% Lean, 4 Kroger Lite Wheat Buns, 1 cup Shredded Lettuce, and 2 tablespoons Litehouse Lite Blue Cheese Dressing. I knew this was going to be good with all these ingredients!
So to prepare it I started by combining 1 tablespoon hot sauce, cumin, chili powder, garlic, salt and pepper, in a large bowl. Add the Buffalo and mixed lightly but thoroughly. Shape into four 1/2-in.-thick patties. In a large skillet coated with cooking spray I cooked the burgers over medium heat about 4 1/2 minutes on each side or until the burgers had a nice char on the outside and medium rare on the inside. Always remember when cooking Buffalo, or Bison if you prefer, meats that Buffalo gets done a lot quicker than Beef or Turkey because it’s so lean. I served burgers on buns with lettuce, blue cheese salad dressing and remaining hot sauce. A 1 lb. package will make 4 Burgers. The Wild Idea Buffalo Burgers are good every time but this kicked up version takes a couple of notches higher! Moist, juicy, and delicious. The combo of the hot sauce and blue cheese is perfect with the buffalo. Another Keeper Recipe.
And if having Burgers you got to have Potatoes, and I love Potatoes. So I had a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley and topped it with I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Wild Idea Buffalo – 1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.
Tags: Baked Potato, Baking, Chicken, Cooking, Dinner, Food, Leftovers, PERDUE® SIMPLY SMART® Lightly Breaded Chicken Strips, recipes, Roma Beans
Today’s Menu: Lightly Breaded Chicken Strips w/ Roma Beans and Baked Potato
We have another extremely humid day out there again! I’ll be glad when this weather breaks, don’t mind the heat but can’t stand that humidity. For Breakfast this morning I had a Simple Truth Turkey Sausage Patty, Egg White, Cheddar Cheese, on English Muffin Breakfast Sandwich. I’ve really found a winner in these sandwiches, I bought a box of Simple Truth Breakfast Sandwich but with Canadian Bacon it instead of the Turkey Patty, 20 fewer calories also. I went to Kroger this morning for myself and Mom and back home. Cleaned up outside from last night’s rain and wind. Finished up a load of laundry for Mom and then did a few things around the house. For dinner tonight I prepared Lightly Breaded Chicken Strips w/ Roma Beans and Baked Potato.
While at Kroger I picked up a package of PERDUE® SIMPLY SMART® Lightly Breaded Chicken Strips. I love using these but always forget about them because they are in the Organic Section of Kroger and never think to look for them. They come fresh and lightly breaded and fully cooked. So to prepare them I preheated the oven on 425 degrees. Grabbed a cookie sheet and lined it in foil and sprayed a light coat of Pam Cooking Spray w/ Olive Oil on it. Lined the Chicken Tenders on it and baked for 8 minutes. Removed the sheet from the oven and flipped the Strips over and continued baking for another 8 minutes. Removed from the oven let stand for 3 minutes and served! Golden Brown, moist and tender, and just flat out delicious. Just love the seasoning and breading on these Chicken Strips makes a very good meal. Served with a side JB’s Fat Boy Sticky Stuff BBQ Sauce.
For one side I had a small Russet Baked Potato, topped that with McCormick Grinder Sea Salt and Pepper Medley and I Can’t Believe It’s Not Butter. Then I also reheated some leftover Roma Green Beans, one of my new favorites! I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Tags: Baked Potato, Burgers, Cooking, Dinner, Food, Jennie - O - 1/3 lb. Turkey Burgers, Kraft Sharp Cheddar Cheese, recipes
Today’s Menu: Turkey Burger w/ Baked Potato
Whew, we got one muggy day out there today! Started off with a light Breakfast and my morning workout. Kitchen cleaning today; cleaned the stove and oven, pulled everything out of the fridge and cleaned it also. Then later in the afternoon ran errand for Mom and came back and worked at the computer, deleted a few unused programs and ran scans and such. For dinner tonight it’s Turkey Burger. I prepared a Jennie – O 1/3 lb.Turkey Burger w/ Baked Potato.
I finally got around to breaking out the box of Jennie – O – 1/3 lb. Turkey Burgers. Jennie – O had sent me the free box as part of the Switch Club in which I was invited to join by Jennie – O. I had the box in the freezer and it’s time to break these Burgers out! They come frozen, to grill or fry from frozen. I pan fried these using Extra Virgin Olive Oil and seasoned with McCormick Grinder Sea Salt and Black Peppercorn. In a preheated, medium heat, large skillet I cooked the Burger for about 8 minutes per side, 165 degrees internal Burger temperature. And what a Burger! Meaty, juicy, and flavorful. First time I’ve tried the 1/3 lb. Ground Turkey Burger and will keep them in stock from here out! Another excellent Jennie – O Turkey Product.
For a side I had a Baked Potato, actually a 1/2 of a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. The McCormick Grinder Peppercorn Medley is a new one I came across at Meijer. The Medley consists of Black Peppercorns, Coriander, Pink Peppercorns, White Peppercorns, All Spice, and Green Peppercorns. Then I topped the Potato with I Can’t Believe It’s Not Butter. For dessert later a bowl of Del Monte No Sugar Added Sliced Peaches.
* Gluten Free
* Six 1/3 lb. burgers
* Vacuum packed for freshness
* 65% less fat than USDA data for regular ground beef
Serving Size 149 g Total Carbohydrates 0 g
Calories 250 Dietary Fiber 0 g
Calories From Fat 150 Sugars 0 g
Total Fat 15.0 g Protein 25 g
Saturated Fat 4.0 g Vitamin A 2%
Trans Fat .0 g Vitamin C 2%
Cholesterol 115 mg Iron 8%
Sodium 200 mg Calcium 4%