Fried Walleye w/ Boiled Yukon Gold Potatoes and Vegetarian Baked Beans

June 11, 2017 at 4:59 PM | Posted in Bush's, fish, potatoes | Leave a comment
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Today’s Menu: Fried Walleye w/ Boiled Yukon Gold Potatoes and Vegetarian Baked Beans

 

 

 

I t was one of those restless nights dealing with Phantom Pains all night into the morning before they finally eased up! So there won’t be a whole lot done today except for catching up on some sleep. Went out to get the Sunday Papers this morning and there was 2 Wild Turkeys out in the side yard, first I’ve seen in quite a while! For Breakfast I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. After Breakfast went outside and got the leaf blower out and cleaned off the deck and driveway areas. Back inside I did a load of laundry and done for the day. After Lunch I laid down for the afternoon and caught up on sleep! For Dinner tonight it’s Fried Walleye w/ Boiled Yukon Gold Potatoes and Vegetarian Baked Beans.

 

 

While at Meijer yesterday I seen they had some beautiful looking Walleye Fillets and just couldn’t pass them up. I rinsed it off in cold water, sliced into smaller pieces, and put them in a sealed plastic bag in the fridge until ready to use today. To prepare them I 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!

 

 

For 1 side I boiled some Baby Yukon Gold Potatoes. Picked these up at Meijer also yesterday. To prepare them I took a large pot and filled it half way with water and heated it on high. As the water started to boil I added Salt to the water. I then added the Potatoes and boiled them until fork tender. To serve, I put a few them on the plate and smashed them up a bit. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley along with some I Can’t Believe It’s Not Butter.

 

 

Then for another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had these sometime back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

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

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Crispy Chicken Strips w/ Mashed Potatoes and Vegetarian Baked Beans

May 29, 2016 at 5:42 PM | Posted in Bob Evan's, Bush's, Perdue Chicken Products | Leave a comment
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Today’s Menu: Crispy Chicken Strips w/ Mashed Potatoes and Vegetarian Baked Beans

 
Another muggy morning out there today, 70 degrees by 7:00. For Breakfast I fried up 2 slices of Smithfield Sliced Ham. If you’ve never tried this you are missing out! It’s the best packaged sliced Ham I’ve tried. So I fried the slices Crispy Chicken Strips w Mashed Potatoes and Vegetarian Baked Bea 001up and toasted a Healthy Life Whole Grain English Muffin. Together it makes one good Breakfast Sandwich! Bad day for allergies and sinus suffers, like myself. So I stayed in most of the day. I was over at the rehab center for my Aunt’s birthday party, it was great seeing all my cousins again. Dad is there also. I’m having my doubts about his return home. He’s not getting any stronger and the dementia is getting worse. I hope I’m wrong and he can turn it around. Anyway I stayed home today. Did some laundry for Mom and cleaned the house. Also did some computer cleaning also, ran screens and deleted some old files. Then for Dinner tonight I prepared Crispy Chicken Strips w/ Mashed Potatoes and Vegetarian Baked Beans.

 

Perdue Crispy Chicken Strips

 

I used the PERDUE® Crispy Chicken Strips. To prepare it I preheated the oven to 425°F . Sprayed a small baking sheet with cooking spray. Placed frozen strips in single layer on baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn the Strips halfway through heating time. They come out golden brown and delicious! Really enjoy these!

 

 

 

Smoked Turkey Sausage Dogs w Vegetarian Baked Beans 012
For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. Then for another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had tried these a while back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! I also baked a loaf of Pillsbury Italian Loaf Bread. For dessert later a Healthy Life Dark Fudge Swirl Frozen Yogurt.

 

 

 

PERDUE® Crispy Chicken Strips

Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.

* Fully CookedPERDUE® Crispy Chicken Strips
* Frozen
* Breaded
* Easy to Use

PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.

INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.

https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/

 

 
BUSH’S® VEGETARIAN BAKED BEANS
Looking for full flavor in delicious baked beans minus the meat? Try our Vegetarian Baked Beans. We slow cook tender navy beans in a tangy sauce seasoned with brown sugar and a special blend of spices. Try them in Reduced Sodium!

Every 1/2 cup serving of BUSH’S® Vegetarian Baked Beans is loaded with 6 g of protein and 5 g of fiber. Don’t worry, these tasty beans are also gluten-free, cholesterol-free and even fat-free!

NUTRITION
Serving Size: 1/2 cup (130g)Bush's Vegetarian Reduced Sodium Baked Beans
Calories 130
%DV*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 550mg 23%
Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 12g -%
Vitamin A – 0%
Vitamin C – 0%
Calcium – 4%
Iron – 10%
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://www.bushbeans.com/en_US/product/vegetarian?&cid=ps:google:Branded-New:Vegetarian

Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans

October 18, 2015 at 4:47 PM | Posted in Bush's, Cubed Steak, polenta | 2 Comments
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Today’s Menu: Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans

 

 

Cubed Steak Sandwich w Fried Polenta and Vegetarian Baked Beans 006

Cold morning out there again, 27 degrees! But it was another cool and sunny Fall day out. Started off my day with a Egg White Scrambled Egg on a toasted Healthy Life Whole Grain English Muffin. Also I had some Eckrich Turkey Sausage Links and a cup of Bigelow Decaf Green Tea. Not a bad way to kick-start my day! Did a couple of loads of laundry for Mom and cleaned up some leaves outside. After that it’s Sunday and it’s NFL Football for the rest of the afternoon! For dinner tonight I prepared a Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans.

 
I rarely use Beef anymore but when I do it’s usually my absolute favorite Cubed Steak, Meijer Cubed Steak. When I Cubed Steak Sandwich Beef 001go to Meijer I always pick up a package or two. The best Cubed Steak I have ever found by far. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Kroger Lite Wheat Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy. I’ll have the other half for breakfast in the morning.

 
For one side I prepared Fried Polenta. It’s been a while since I had Polenta so when I was at Jungle Jim’s Market my Polenta7last visit I picked a roll up. I use Frieda’s Organic Traditional Polenta. it comes in a roll, so all you have do is slice it and then prepare it the way you want. To make it I’ll need Egg Beater’s, Progresso Italian Style Bread Crumbs, Kraft Reduced Fat Grated Parmesan Cheese, and Extra Virgin Olive Oil. To prepare it just lightly coat the slices in the Egg Beater’s and gently shake off the excess. Then dip each slice in the bowl of bread crumbs and coat well. Then I fried the slices, heated the Extra Virgin Olive Oil about 1/4″ deep in a skillet and fry the slices for 2-3 minutes on each side. They fry up golden brown with a nice crust, flavorful, and a moist center.

 

 

Smoked Turkey Sausage Dogs w Vegetarian Baked Beans 012
Then for another side I opened up a small can of Bush’s Vegetarian Baked Beans. I had tried these in a dish I prepared a while back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans, becoming my favorite real quick. A simple but delicious dinner tonight! For dessert later a Jello Sugarless Dark Chocolate Mousse Cup.

 

 

 

 

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or Cubed Steak Sandwich w New Potatoes 001use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

 

 
Frieda’s Organic Polenta

Description
* Polenta is an ancient corn meal dish that is very popular in Italian and Mediterranean cuisines. Frieda’s Organic PolentaPolenta is pre-cooked – simply heat and enjoy. Flavors include:

Traditional, Green Chile & Cilantro, Basil & Garlic, Sun Dried Tomato & Garlic, and Mushroom & Onion.
* Our polenta is vegan and non-GMO.
Quick Usage Ideas
* Slice polenta and broil, pan heat or microwave for individual appetizers, use instead of pasta with sauces, or layer with grilled vegetables and cheese for polenta lasagna.
Healthy Highlight
* All varieties of Frieda’s Organic Polenta are gluten-free!
Selection & Storage
* Code dated for freshness. Shelf-stable at room temperature before opening. Refrigerate once opened and use within 3 days. Not suitable for freezing – causes polenta to separate.

http://www.friedas.com/organic-polenta/

Mini Turkey Meat Loaves and Baked Beans

September 14, 2015 at 4:55 PM | Posted in beans, Jennie-O Turkey Products | 1 Comment
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Today’s Menu: Mini Turkey Meat Loaves and Baked Beans

 

 

Mini Turkey Meat Loaves and Baked Beans 012
A cool but beautiful morning out. It was about 45 degrees this morning when I went out to get the morning paper. After a light Breakfast I headed to Kroger for a few items I needed to prepare tonight’s dinner. Back home gave Mom a hand with her laundry and then on to some house cleaning, inside and out. For dinner tonight a new recipe from Rachael Ray’s Every Day Magazine. Tonight its Mini Turkey Meat Loaves and Baked Beans.

 

 

Mini Turkey Meat Loaves and Baked Beans 001

Came across this one from the latest issue of Every Day with Rachael Ray Magazine. Baked Beans and Turkey Meat Loaf in one dish, I was sold! To make the Beans I’ll need; 4 slices Jennie – O Turkey Bacon (chopped into 1-inch pieces), 1 large can (22 to 28 oz.) spicy barbecue-flavor baked beans (I used Bush’s Vegetarian Fat Free Baked Beans), 4 scallions (whites and greens chopped), and Pepper.
 

 

 

Mini Turkey Meat Loaves and Baked Beans 002

Then for the Turkey Meatloaf I’ll need; 1 cup seasoned stuffing cubes (whizzed into crumbs in food processor), 2% Milk (for moistening breadcrumbs), 1 pound Jennie – O Extra Lean Ground Turkey Breast, Sea Salt, 1/4 cup flat-leaf parsley (finely chopped) plus more for sprinkling, 1 Egg, 3 – 4 tablespoons Hunt’s Ketchup, 3 – 4 tablespoons grated onion (grate over the meat to catch the juice), About 2 tbsp. Worcestershire Sauce, 2 rounded tbsp. spicy mustard, 2 tablespoons fresh thyme (chopped), 2 tablespoons fresh sage (chopped), 2 tablespoons extra virgin olive oil, 1/2 rounded tbsp. (packed) Splenda brown sugar, and 2 large cloves garlic (chopped).

 

Mini Turkey Meat Loaves and Baked Beans 003
Preheat the oven to 450°. Okay, to prepare the Beans part of the meal. Heat a small skillet over medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.

 

 

 

Mini Turkey Meat Loaves and Baked Beans 004

For the Turkey Meatloaf; In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 30 to 35 minutes. Top with more parsley and serve! Another delicious recipe from Rachael Ray! The Beans and Meatloaf are perfect together. Good BBQ and Smokey flavor to it. Another one of those Keeper Recipes! I’ve left the original recipe and web link at the end of the post.

 

Mini Turkey Meat Loaves and Baked Beans 005

By using Jennie – O Turkey Bacon I saved 5 calories per slice for a total of 20 calories, using the Bush’s Vegetarian Fat Free Baked Beans instead of the Baked Beans I saved 10 calories and 10 grams of fat per serving, and the Jennie – O Extra Lean Ground Turkey Breast saved 43 calories and 9 grams of fat. So in all I cut 73 calories and 19 grams of fat by using these 3 items!

 

 
I also reheated some leftover Pillsbury Rustic French Bread that I had baked for dinner last night. For dessert later a bowl of Del Monte Sliced Peaches.

 

 

 

 

 

Mini Turkey Meat Loaves and Baked Beans

Ingredients
4 slices lean, smoky bacon, chopped into 1-inch pieces
1 large can (22 to 28 oz.) spicy barbecue-flavor baked beansEvery Day
4 scallions, whites and greens chopped
Pepper
1 cup seasoned stuffing cubes, whizzed into crumbs in food processor
Milk, for moistening breadcrumbs
1 pound ground turkey (white-and-dark-meat blend)
Salt
1/4 cup flat-leaf parsley, finely chopped, plus more for sprinkling
1 egg
3 – 4 tablespoons ketchup
3 – 4 tablespoons grated onion (grate over the meat to catch the juice)
About 2 tbsp. Worcestershire sauce
2 rounded tbsp. spicy mustard
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 tablespoons olive oil
1 rounded tbsp. (packed) brown sugar
2 large cloves garlic, chopped

directions
Preheat the oven to 450°.
1 – Heat a small skillet over medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.
2 – In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 20 to 25 minutes. Top with more parsley.

 

http://www.rachaelraymag.com/recipe/mini-turkey-meat-loaves-and-baked-beans/

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