Kitchen Hint of the Day!

March 27, 2017 at 5:13 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Claire for passing this hint along…….

To prevent the bottom crust of your pie from becoming soggy, sprinkle it with unseasoned dry bread crumbs before adding the filling.


Kitchen Hint of the Day!

March 5, 2017 at 6:33 AM | Posted in Kitchen Hints | Leave a comment
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Uses for that Coffee/Spice Grinder….

You can get extra use out of your Coffee/Spice Grinder by using it as a mini food processor or make some bread crumbs with it! You got it, use it!

Crispy Battered Fish Fillets w/ Cheddar Potato Bake and Baked Multi Grain Loaf Bread

February 2, 2017 at 5:52 PM | Posted in fish, Gorton's Seafood, potatoes, Stouffer's | Leave a comment
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Toady’s Menu: Crispy Battered Fish Fillets w/ Cheddar Potato Bake and Baked Multi Grain Loaf Bread


For Breakfast this morning I Scrambled a couple of Eggs that I sprinkled with Sargento Shredded Sharp Cheddar crispy-battered-fish-fillets-w-cheddar-potato-bake-011Cheese. Then I toasted a couple of slices of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter, and my morning cup of Bigelow Decaf Green Tea. Finished up some laundry for Mom. After Lunch I went and spent the afternoon with Dad. He’s doing somewhat better but still a long ways off for coming back home. Back home I took a nap, just still not feeling up to par. Really didn’t feel like cooking but I still wanted a hot meal. So I took the easy way out, I prepared Crispy Battered Fish Fillets w/ Cheddar Potato Bake and Baked Multi Grain Loaf Bread.




Couldn’t get more easy to prepare my Dinner tonight, used the microwave and the oven! I prepared Crispy Battered Fish Fillets w/ Cheddar Potato Bake and Baked Multi Grain Loaf Bread. For my Fish I used Gorton’s Crispy Battered Fish Fillets. Good Fish, already seasoned and battered. To prepare it I preheated the oven on 425 degrees. i used a small baking pan, sprayed it with Pam Cooking Spray. I baked the fillets for 25 minutes, flipping them over after 12 minutes. The fillets came out perfect! Nice size fillets and lave the seasoning and batter.




Then to go with my Fish I prepared a Stouffer’s Cheddar Potato Bake. Another easy to prepare and delicious dish. To prepare this one I’m using the microwave. It comes in a microwavable tray. I just slit the film cover on the tray and microwaved it for 6 minutes, Done! I love this side by Stouffer’s! Delicious Potato Dish, really like the bread crumb topping. I also baked a quarter loaf of the La Brea Multi Grain Loaf Bread. Fish, Potatoes, and Baked Bread! I’ll take this easy prepared meal anytime. For dessert later a Weight Watcher’s Cookie and Cream Ice Cream Bar.

Gorton’s Crispy Battered Fish Fillets
BREADED & BATTERED FILLETSgortons-crispy-battered-fish-fillets
Made from real, simple ingredients and dipped in our freshly mixed batter for an authentic taste, these flaky white fillets are a classic favorite that’s sure to please the whole family. Ready from the oven in 25 minutes. Plus, Gorton’s Crispy Battered Fish Fillets are available in a stand-up resealable bag for added freshness and convenience!
* Simple, flavorful ingredients
* Delicious crispy coating
* 100% Real Fish, No Fillers
* No MSG, artificial colors or flavors
* Natural Omega-3





Stouffer’s Cheddar Potato Bake
* A side dish with diced potatoes in a cheddar cheese sauce with baconstouffers-cheddar-potato-bake
* Serves 2
* Russet potatoes

We use simple, quality ingredients that are delicious on their own. Then we combine them into the perfect recipe to make an irresistible dish.NESTLE Good Food, Good Life Made with Russet potatoes Cheddar cheese sauce Topped with bread crumbs
Ingredients: Potatoes, Skim Milk, Water, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes, Annatto Color), Soybean Oil, Bread Crumbs (Wheat Flour, Sugar, Yeast, Soybean Oil, Salt), Bacon (Cured with Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), 2% or Less of Modified Cornstarch, Canola Oil, Bleached Wheat Flour, Onions, Sea Salt, Mono- & Diglycerides, Spice, Seasoning (Celery Salt, Spices and Coloring).

Nutrition Facts
Serving Size 2
Servings Per Container: 2
Amount Per Serving
Calories 270 Calories from Fat 150
% Daily Value *
Total Fat 17 26.00 %
Saturated Fat 5 25.00 %
Cholesterol 20mg 7.00 %
Sodium 500mg 21.00 %
Total Carbohydrate 21g 7.00 %
Dietary Fiber 2g
Sugars 2g
Protein 9g

Cajun Meatballs

January 4, 2017 at 6:11 AM | Posted in baking, cooking | Leave a comment
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You can make these ahead of time and freeze them in resealable plastic bags, then add the sauce when heating them up. A quicker way to make these is to purchase a package of Honeysuckle White Turkey Meatballs or Jennie – O Turkey Meatballs and then when heating add your BBQ Sauce and Peach Preserve Sauce Mixture to them. Add Hot Sauce also to give them a little heat, optional. These make perfect appetizers for your upcoming Super Bowl Party or a treat for the family!



Cajun Meatballs

1 pound Lean Ground Turkey or Buffalo
1 1/2 teaspoons Frank’s Red Hot Sauce
2 tablespoons Cajun Seasoning
1 tablespoon Worcestershire Low Sodium Sauce
1 tablespoon Dried Parsley
1/4 cup finely chopped Onion
1/4 cup Progresso Italian Style Bread Crumbs
1/4 cup 2% Milk
1 Egg
1/2 cup BBQ Sauce
1/2 cup Smucker’s Sugar Free Peach Preserves

1 – Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2 – In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
3 – Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
4 – In a small bowl, combine the barbeque sauce and peach preserves.
5 – When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

“Meatless Monday” Recipe of the Week – Simple Stuffed Mushrooms

January 4, 2016 at 6:40 AM | Posted in Meatless Monday, PBS | 4 Comments
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This week’s “Meatless Monday” Recipe of the Week is Simple Stuffed Mushrooms. Always the perfect appetizer, Stuffed Mushrooms. They go great with any meal and with this version it will satisfy the Vegetarians. You can find this recipe on the PBS/Recipe website ( which has a great selection of recipes and tips for all cuisines, enjoy!



Simple Stuffed Mushrooms

These mushrooms feature a combination of Italian parsley, lemon, crunchy bread crumbs and cheese.

3 tablespoons unsalted butterPBS
2 garlic cloves, peeled and minced
1/2 cup (from 1/2 bunch) minced fresh Italian parsley
1/2 cup Panko bread crumbs
1/2 cup (about 2 ounces) finely shredded Parmesan-Reggiano or Pecorino Romano cheese
1/4 teaspoon crushed red pepper
Juice from 1/2 lemon
1/2 teaspoon salt
2 pounds white button or cremini mushrooms, stems removed
1 -In a small saucepan, set over medium-low heat, melt the butter. Add the garlic cloves and cook until softened, about 2 minutes.
2 – To a medium bowl, pour in the melted butter and softened garlic. Add the minced Italian parsley, bread crumbs, cheese, crushed red pepper, lemon juice and salt. Mix until thoroughly combined.
3 – On a parchment-lined baking sheet, place the mushrooms a few inches apart, and place them cavity side up. Spoon a teaspoon or two of the mixture into each of the mushroom cavities. Bake for 15 minutes, until the tops are lightly golden brown. Serve immediately.

Kitchen Hint of the Day!

September 8, 2015 at 5:03 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Barb for passing this hint along….

Next time you make meatloaf try substituting crumbled cornflakes for bread crumbs when making it. Gives it added flavor and texture.

Kitchen Hint of the Day!

August 10, 2015 at 5:07 AM | Posted in Kitchen Hints | Leave a comment
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Save the Breadcrumbs….

If your making your own breadcrumbs you can freeze them for later use. Just transfer them to a sealable plastic bag. Label, date and freeze for up to three months. Place the frozen breadcrumbs in the fridge until thawed, then use instead of bought breadcrumbs in recipes.

Breaded Chicken Wings w/ Mac and Cheese

June 12, 2015 at 5:01 PM | Posted in chicken, Velveeta/Kraft Dinners | Leave a comment
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Today’s Menu: Breaded Chicken Wings w/ Mac and Cheese


Breaded Chicken Wings w Mac and Cheese 010

My dad is back in the hospital. He’s having some internal bleeding and they are running a series of exams to see if they can trace it down. Hoping for the best but at 93 years old it could be anything. I was up at the hospital a couple of times today. Back at home cleaned the house for Mom and did a couple of loads of laundry for her. Another very hot and humid day out again. Even worse than yesterday, about 93 today. For dinner tonight I prepared Breaded Chicken Wings w/ Mac and Cheese (2 Comfort Foods).



Breaded Chicken Wings w Mac and Cheese 002

I had not made Chicken Wings in a long time. While at Kroger yesterday I browsing the Meat Department and I had grabbed a package of Simple Truth Thin Cut Chicken Breasts when I seen the Chicken Wings, so I got a package of Simple Truth Chicken Wings also. I really like the Simple Truth Brand Pork and Chicken Products. Then last night I scanned the internet for a Baked Chicken Wing recipe and came across one off one of my favorite sites, Taste of Home, Breaded Chicken Wings.


To make these I’ll need the following; 2/3 cup dry Progresso Italian Style Bread Crumbs, 1 teaspoon Onion Powder, 1 teaspoon dried Basil, 1/2 teaspoon Garlic Salt, 1/2 teaspoon Hungarian Paprika, 1 Egg, 1 tablespoon Water, Blue Cheese or your Dipping Sauce, and 10 whole Chicken Wings (I used 6 Whole Wings).

To prepare them In a large resealable plastic bag, combine the Bread Crumbs, Onion Powder, Basil, Garlic Salt and Breaded Chicken Wings w Mac and Cheese 001Paprika. In a small bowl, whisk the Egg and Water. Cut Chicken Wings into three sections; discard Wing tips. My Mom likes her Wings whole so I didn’t cut them up. Dip Wings in Egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 30-35 minutes or until juices run clear, turning once. Yield: 6-8 servings. I baked them a total of 37 minutes. And we got us a winning Wing Recipe! The Wings came out with a nice crust, moist, and great flavor. Have to add this one to the “Keeper Recipes” collection. I had a side of Litehouse Lite Bleu Cheese Dressing for dipping my Wings.

Then for a side dish I had some of the goes good with anything side dish, Mac and Cheese. I used the easy prepared Breaded Chicken Wings w Mac and Cheese 005one, Velveeta Shells and Cheese – 2% Milk Cheese. It’s a single serving of Shells and Cheese and it comes in a microwavable container. Just add water to the container, stir, and microwave for 3 1/2 minutes. Remove it from the microwave add the Velveeta Cheese packet and stir, and let stand for 3 minutes to thicken. Makes an easily prepared good Mac and Cheese! For dessert later a Jello Sugar Free Dark Chocolate Pudding.



Breaded Chicken Wings Recipe

No one can pass up seconds of these golden brown goodies from field editor Nancy Schmidt of Center, Colorado. Basil, garlic and onion flavor the crumb coating that covers the tender wings.

TOTAL TIME: Prep: 15 min. Bake: 30 min. MAKES: 6-8 servingsTaste of Home
2/3 cup dry bread crumbs
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 egg
1 tablespoon water
10 whole chicken wings

In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 30-35 minutes or until juices run clear, turning once. Yield: 6-8 servings.

Nutritional Facts
1 serving (3 each) equals 170 calories, 9 g fat (3 g saturated fat), 62 mg cholesterol, 234 mg sodium, 7 g carbohydrate, trace fiber, 13 g protein.





Velveeta Shells and Cheese – 2% Milk Cheesevelveeta

Shells and Cheese – 2% Milk Cheese. Microwaveable shell pasta and cheese sauce. Made with 2% milk cheese; 1/2 the fat of regular microwaveable shell and cheese. Ready in 3-1/2 minutes. Fat per serving: Regular Microwaveable Shells and Cheese: 8 g.
Nutrition Facts
Calories in Velveeta Shells and Cheese

Serving Size: 1 serving
Amount Per Serving
Calories 360.0
Total Fat 12.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 20.0 mg
Sodium 940.0 mg
Potassium 0.0 mg
Total Carbohydrate 49.0 g
Dietary Fiber 2.0 g
Sugars 4.0 g
Protein 13.0 g

Kitchen Hint of the Day!

January 19, 2015 at 6:33 AM | Posted in Kitchen Hints | Leave a comment
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Save that leftover Bread….

Save all kinds of leftover bread, bagels, baguettes, sandwich loaves, rolls, crackers, biscuits, and buzz to very fine crumbs in the food processor. Freeze in self-sealing plastic bags and use for stuffing and toppings.

Mini Turkey Meat Loaves w/ Green Beans and New Potatoes

August 29, 2014 at 4:54 PM | Posted in greenbeans, Jennie-O Turkey Products, potatoes | Leave a comment
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Today’s Menu: Mini Turkey Meat Loaves w/ Green Beans and New Potatoes


Mini Turkey Meat Loaf 005


Well they were right, the heat and humidity returned! Started the day off with Jennie – O Turkey Bacon, a Scrambled Egg, and a couple of slices of Healthy Life Whole Grain Bread. Love that Turkey Bacon to start the day! Went and spent time with my Dad at the rehab center, a couple of hours or so, got the car washed, and back home for the day. I made an early dinner tonight Mom had to be somewhere at 7:00 this evening. It was comfort food heaven tonight for dinner. I prepared Mini Turkey Meat Loaves w/ Green Beans and New Potatoes.




Mini Turkey Meat Loaf 003
Instead of making Mini Turkey Meat Loaves all in tin pans I made one Mini Turkey Meat Loaf Pan and 3 Patties. I got the idea from the current issue of EatingWell Magazine. The Patties looked and sounded so good I had to try them. For the Turkey I used Jennie – O Extra Lean Ground Turkey Breast. To make the Sauce topping I’ll need Ketchup, Worcestershire Sauce, and Heinz 57 Sauce. For the Meatloaf you just combine your spices, (Roasted Ground Cumin, Onion Powder, Parsley, Ground Thyme, Sea Salt, Pepper) melted Butter, and Minced Garlic with the Ground Turkey, Ketchup, and Bread Crumbs. Put equal amounts in your pans or pan, top with sauce, and bake at 375 degrees for 30 – 35 minutes, inner temperature of 165 degrees. To make the Patties just take the meat mixture and form it into Patties and top with sauce. They both came out delicious Turkey Meatloaf and Turkey Meatloaf Patties! And as all recipes you can add your own Choice of ingredients. I left the full recipe at the end of the post. We ate the Patties for dinner and saved the Mini Loaf to make sandwiches with for lunch or snacks.



Mini Turkey Meat Loaf 002
For my side dishes it all by Del Monte. I heated up a can of Del Monte Low Sodium Cut Green Beans and a can of Del Monte Whole New Potatoes. Del Monte Products are always fresh and easy to prepare. Then for dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







Turkey Meatloaf

Ready for the oven!

Ready for the oven!


2 Tablespoons Blue Bonnet Light Stick Butter
3 Cloves Garlic, Minced
1 lb Jennie O Extra Lean Ground Turkey Breast
1 Slice of uncooked Oscar Mayer Low Sodium Turkey Bacon
1/2 Cup Progesso Italian Style Breadcrumbs
1/4 Cup Egg Substitute (Egg Beaters)
1 1/4 Cups Hunt’s Ketchup
4 Tablespoons Worcestershire Sauce
3 Tablespoons Heinz 57 Sauce
2 Teaspoons Smoked Cumin
2 Teaspoons Onion Powder
2 Teaspoons Ground Thyme
2 Teaspoons Parsley
3/4 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper




1. Melt butter in a skillet.
2. Add the Garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the ketchup, 1 table spoon Worcestershire sauce, spices, and garlic mixture.
5. Press meatloaf into a loaf pan. Place the one slice of Turkey Bacon across the top of the meatloaf.
6. Take the remaining ketchup and add 3 Tablespoons Worcestershire Sauce and
3 Tablespoons Heinz 57 Sauce, and stir to well mixed. Add as a topping for the meatloaf. Baste the meatloaf with half of mixture and baste it again after 30 minutes of baking.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.

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