Healthy Canned Salmon Recipes

February 19, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Canned Salmon Recipes. Delicious and Healthy Canned Salmon Recipes with recipes like; Black Bean and Salmon Tostadas, Pink Salmon Cakes with Cilantro Pesto, and Salmon Burgers with Coleslaw and Roasted Carrots. Canned can make some delicious dishes! You can find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Canned Salmon Recipes
Find healthy, delicious canned salmon recipes, from the food and nutrition experts at EatingWell.

Black Bean and Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa……….

Pink Salmon Cakes with Cilantro Pesto
Canned wild salmon is the base for these fast, delicious salmon cakes. Serve them over mixed greens or with sauteed bell peppers and a piece of toasty focaccia…………

Salmon Burgers with Coleslaw and Roasted Carrots
Salmon burgers on toasted rolls are served with tasty coleslaw and roasted carrots for a budget-friendly meal with plenty of vegetables……….

* Click the link below to get all the Healthy Canned Salmon Recipes
http://www.eatingwell.com/recipes/21611/ingredients/fish-seafood/fish/salmon/canned/

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Kitchen Hint of the Day!

February 19, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Storing Cottage Cheese…….

Cottage cheese will remain fresher for longer period of time if you store it upside down in the refrigerator.

Bison Chopped Steak w/ Cut Green Beans – Potatoes and Texas Toast

February 18, 2019 at 6:31 PM | Posted in SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Steak w/ Cut Green Beans – Potatoes and Light Texas Toast

 

 

 

For Breakfast this morning I prepared a Poached Egg and served it on a slice of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. Had a few flurries out today, nothing major. High of 33 degrees and cloudy. After Breakfast I went to the new Kroger up the road, really like the bigger store and added selections just wish the prices were lower. For Dinner tonight I prepared a Bison Chopped Steak w/ Cut Green Beans – Potatoes and Light Texas Toast.

 

 

 

 

For Dinner tonight it’s one of my favorites, the SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them.

 

 

 

 

For one side I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). Plus both work perfect with the Bison! To prepare it just empty the can into a small sauce pan and heat until heated through. I also baked a slice of the New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

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

 

 

 

 

 


Del Monte Blue Lake® Cut Green Beans and Potatoes with Ham-Style Flavor

Del Monte Fresh Cut Green Beans & Potatoes. Made with natural sea salt with ham style flavor. Contains no preservatives. Free from GMOs.

* Del Monte Fresh Cut Green Beans and Potatoes.
* With natural sea salt.
* With ham style flavor.
* No preservatives.
* Grown in the USA.
http://www.delmonte.com/products/vegetables/mixed-vegetables/blue-laker-cut-green-beans-and-potatoes-ham-style-flavor

One of America’s Favorites – Gravy

February 18, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Mushroom gravy atop French fries.

Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or corn starch for added texture. In the United States and Singapore, the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food coloring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.

* Brown gravy in is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stove top at high heat with onions and/or other vegetables, then thickened with a thin mixture of water and either wheat flour or cornstarch.

* Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar.

* Cream gravy is the gravy typically used in biscuits and gravy and chicken fried steak. It is a variety of gravy that starts with the roux being made of meat and or meat drippings and flour. Milk is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides cream and sawmill gravy, common names include country gravy, white gravy, milk gravy, and sausage gravy.

* Egg gravy is a variety of gravy made starting with meat drippings (usually from bacon) followed by flour being used to make a thick roux. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy. Called rich man’s gravy in some areas of the southern US.

* Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.

Sausage gravy served atop a biscuits and gravy dish

* Mushroom gravy is a variety of gravy made with mushrooms.

* Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy.

* Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.

* Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.

In United Kingdom and Ireland, a Sunday roast is usually served with gravy. It is commonly eaten with pork, chicken, lamb, or beef. It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just chips (mostly from a fish and chip shop).

In United Kingdom and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, New Zealand, and some areas in Canada, the word gravy refers only to the meat based sauce derived from meat juices, stock cubes or gravy granules. Use of the word “gravy” does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat.

Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana.

Gravy is an integral part of the Canadian dish poutine. It uses a mix of beef and chicken stock as well as vinegar.

In many parts of Asia, particularly India, Malaysia, and Singapore, gravy is any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.

In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.

In gastronomy of Menorca, it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example macarrons amb grevi (pasta).

In Italian-American communities, particularly on the East Coast and around the Chicago area, the term “gravy”, “tomato gravy”, or “Sunday gravy” is used, but this refers to a tomato sauce rather than meat drippings mixed with a thickener. Used in this context, “gravy” is meant to be an English translation from the Italian sugo, which means sauce, as in sugo per pastasciutta. Whether certain sauces are referred to as “gravy” or “sauce” in Italian-American cuisine continues to be a source of debate and varies according to different family and community traditions.

 

“Meatless Monday” Recipe of the Week – Bow Ties and Broccoli Mushroom Alfredo

February 18, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Bow Ties and Broccoli Mushroom Alfredo. Bow Tie Pasta, Broccoli, Mushrooms, Parmesan Cheese all topped with Alfredo Sauce and baked to perfection! The recipe is from one of my favorite recipe sites, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes that will please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One!

Bow Ties and Broccoli Mushroom Alfredo
Serve this pasta dish with fresh fruit and warm foccacia bread for a delicious meatless meal.

Recipe Ingredients:
2 (10-ounce) containers refrigerated mushroom Alfredo sauce
2 (6-ounce) cups dry bow tie pasta, cooked according to package directions, drained
2 tablespoons vegetable oil
2 cups frozen broccoli florets, defrosted
1 cup sliced fresh mushrooms
2 tablespoons freshly grated Parmesan cheese

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Lightly grease 2-quart baking dish.
2 – Heat oil in medium skillet; add mushrooms. Cook until liquid from mushrooms has evaporated. Combine pasta, sauce, broccoli and mushrooms. Place into prepared baking dish; cover.
3 – Bake for 20 minutes. Uncover; sprinkle with cheese. Bake for an additional 10 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/mless/bow_ties_and_broccoli_mushroom_alfredo_recipe.html

Kitchen Hint of the Day!

February 18, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Buying Tomatoes……..

Choose tomatoes with bright colors and smooth skin. Yellow and orange tomatoes are usually less acidic than red tomatoes. Ripe tomatoes will give a little to gentle pressure. Avoid tomatoes that are too soft and have obvious bruising.

Baked Chicken Breast Strips w/ Baked Fries

February 17, 2019 at 6:31 PM | Posted in Alexia Potato Products, Pilgrim's Chicken | Leave a comment
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Today’s Menu: Baked Chicken Breast Strips w/ Baked Fries

 

To start my Sunday Morning off I prepared a Jimmy Dean Simple Scrambles Cup – Crumbled Turkey Sausage, Egg Whites, and Shredded Cheddar Cheese. Love these, so easy to prepare and only 150 calories and 3 carbs per serving (1 cup). Outside this morning we have a freezing drizzle of rain. It made for some slick roads this morning. Had a high of 39 degrees and cloudy for the afternoon. After Lunch I went to the local Kroger for a few items and back home. Finished up a load of laundry for Mom and did a few chores around the house. For Dinner tonight its Baked Chicken Breast Strips w/ Baked Fries.

 

 

 

 

I just seem to end up having Chicken on Sunday’s, I don’t plan it but it ends up that way a lot of times. I love the Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal that still delicious! To prepare them; Preheat the oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.

 

 

 

 

To go with my Chicken 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.

 

 

 

 

 

 

Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10

Sunday’s Chicken Dinner Recipe – Spicy Apricot Glazed Chicken

February 17, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe – Spicy Apricot Glazed Chicken. Just the name gets the mouth watering! Chicken Breasts topped with a mixture of ginger, apricot spread, vinegar, pepper flakes, and olive oil and then baked. The dish is only 215 calories and 15 net carbs. You can find this recipe at the Diabetes Self Management website which has a fantastic selection of Diabetic Friendly Recipes to please all! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Spicy Apricot Glazed Chicken

Preparation time: 5 minutes. Cooking time: 25 minutes.
Ingredients
Nonstick cooking spray
2 four-ounce boneless, skinless chicken breasts
1/2 teaspoon grated fresh ginger
2 tablespoons Smuckers Simply Fruit Apricot Spreadable Fruit
1 tablespoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes
1 teaspoon extra-virgin olive oil
Black pepper

Directions
* Preheat oven to 375°F. Spray a small baking sheet with nonstick cooking spray. Place the chicken breasts on the sheet. Combine the ginger, apricot spread, vinegar, pepper flakes, and olive oil in a small bowl with a fork or small whisk. Using a pastry brush or small spoon, spread the mixture evenly on the tops of the chicken breasts. Place in the oven, and bake for approximately 25 minutes until chicken is cooked through. Sprinkle with black pepper before serving.

Yield: 2 servings. Serving size: 1 breast.

Nutrition Facts Per Serving:
Calories: 215 calories, Carbohydrates: 19 g, Protein: 19 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 45 mg, Sodium: 493 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spicy-apricot-glazed-chicken/

Healthy Overnight Oatmeal Recipes

February 17, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Overnight Oatmeal Recipes. Time saving and delicious Healthy Overnight Oatmeal Recipes with recipes like; Peanut Butter-Chocolate Chip Overnight Oats with Banana, Peanut Butter Protein Overnight Oats, and Savory Curry-Cashew Overnight Oats. So find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Overnight Oatmeal Recipes
Find healthy, delicious overnight oatmeal recipes, from the food and nutrition experts at EatingWell.

Peanut Butter-Chocolate Chip Overnight Oats with Banana
It takes just a few minutes to prepare these overnight oats and you will be all set with 4 packable healthy breakfasts to enjoy throughout the week. Use whatever milk you have on hand for this easy meal-prep breakfast recipe………..

Peanut Butter Protein Overnight Oats
Powdered peanut butter is a handy pantry staple that makes a great vegan protein booster for oatmeal and smoothies. Double or triple this recipe to meal-prep breakfasts for the week or to have breakfast ready for the entire family…….

Savory Curry-Cashew Overnight Oats
If you think oatmeal can only be sweet, this savory oats recipe will change your mind. Rich curry powder pairs perfectly with nutty cashews and sweet-tart raisins for a unique whole-grain breakfast (or dinner!)………..

* Click the link below to get all the Healthy Overnight Oatmeal Recipes
http://www.eatingwell.com/recipes/21919/mealtimes/breakfast-brunch/cereals/oatmeal/overnight/

Kitchen Hint of the Day!

February 17, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Where’s the tomatoes………

Tomatoes added to meats naturally tenderizes the meat.

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