Buttermilk | My Meals are on Wheels

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

November 10, 2022 at 7:05 PM | Posted in chicken, Katie's Best Chicken | Leave a comment
Tags: baking, Buttermilk, Canned Green Beans, Chicken, Cooking, Dinner, Food, Frank's Hot Sauce, Fried Potatoes, Katie's Best Thin Cut Chicken Breasts, recipes, Red Potatoes

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

To start my day off I toasted a Aunt Millie’s Living Carb Smart English Muffin that I topped with Smucker’s Sugar Free Black berry Jam. I also cooked up a couple of Buffalo Sausage Patties. I used Wild Idea Ground Breakfast Sausage that I made into a couple of Sausage Patties. Then I also had a cup of Bigelow Deacf Green Tea. One Delicious way to start the day! 70 degrees, sunny and breezy outside today. We have had beautiful weather now for a couple of weeks but that is ending this weekend, they say. Wind Chills in the mid 30’s and possible snow flurries coming. Mpm’s Basal Skin Cancer has cleared up on her face. She goes back the Doctor later this month to see if they got it all this time. Hopefully they did! Anyway I went and raked the front and side yards. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans.

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used Katie’s Best Chicken.

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

For another side I prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Fatback Pork in the kettle. Love these Canned Green Beans, they are so fresh tasting! For Dessert/Snack later a 90 Calorie Breyer’s Vanilla Bean Ice Cream Cup.

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

One of America’s Favorites – Shoofly Pie

October 31, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: baking, Butter, Buttermilk, Cooking, Crumb Cake, dessert, Food, Molasses, One of America's Favorites, Pie, Pie Crust, recipes, Shoofly pie

Shoofly pie

Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine. Related to the Jenny Lind pie (a soft gingerbread pie), it may have originated among the Pennsylvania Dutch in the 1880s as molasses crumb cake. It was traditionally served not as a dessert pie, but as a breakfast food with hot coffee. The modern form of shoofly pie as a crumb cake served in pie crust was a post-Civil War innovation, when cast iron cookware and stoves made pie crust more accessible for home cooks. It is also known as molasses crumb pie. The name “Shoofly pie” is taken from a brand of molasses that was popular in parts of the US during the late 19th century.

Shoofly pie has been described as a crumb cake baked in a pie crust. The primary ingredients of the filling are molasses, flour, brown sugar, and water. Serving the coffee cake in pie crust made it easier for people to eat it with their hands in the 19th-century.

It comes in two different versions: wet-bottom and dry-bottom. The dry-bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet-bottom version is set like cake at the top where it was mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency.

Shoofly pie began as a crust-less molasses cake called Centennial cake in 1876, to celebrate the 100th anniversary of the signing of the Declaration of Independence in Philadelphia. There is no evidence of it being made before the American Civil War. In the 1880s, home bakers added a crust to make it easier to eat alongside a cup of coffee in the morning, without plates and forks. Precursors include Jenny Lind pie, a type of gingerbread cake from the middle of the 19th century. Because shoofly pie traditionally contains molasses but no eggs, historians conclude that it was typically baked during the winter, when chickens laid fewer eggs and molasses could be stored in the cold weather without fear of it fermenting. The use of baking powder places its invention firmly after the Civil War and in the 1870s, when Pennsylvania Dutch bakers began using baking powder.

A Montgomery pie is similar to a shoofly pie, except lemon juice is usually added to the bottom layer and buttermilk to the topping. Treacle tart is a pie with a filling made from light treacle.

Blueberry Corn Muffins

October 11, 2022 at 6:01 AM | Posted in CooksRecipes | 1 Comment
Tags: All-Purpose Flour, baking, Baking powder, Baking Soda, Blueberries, Blueberry Corn Muffins, Buttermilk, Cooking, CooksRecipes, dessert, Egg Substitute, Food, recipes, Salt, Splenda® Granulated No Calorie Sweetener, Unsalted Butter, Vanilla, Yellow Cornmeal

These just sounded too good not to pass along, Blueberry Corn Muffins. These are made using All-Purpose Flour, Yellow Cornmeal, Baking Powder, Baking Soda, Salt, Splenda® Granulated No Calorie Sweetener, Unsalted Butter, Egg Substitute, Vanilla, Buttermilk, and Blueberries (frozen or fresh). The family will loves these! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Blueberry Corn Muffins
It takes no time to whip up a batch of these tasty muffins for your family or friends.

Recipe Ingredients:
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup unsalted butter, softened
1/3 cup egg substitute
2 teaspoons vanilla
1 cup buttermilk
1 cup blueberries (frozen or fresh)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.
2 – Blend dry ingredients together in a medium mixing bowl. Set aside.
3 – Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
4 – Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.
5 – Bake 20 to 25 minutes or until done.
Makes 10 muffins.

Diabetic Dessert of the Week – Rich Chocolate Cupcakes

September 22, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Baking Soda, Buttermilk, Cocoa, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Fat Free Margarine, Flour, Food, recipes, Rich Chocolate Cupcakes, Salt, Sugar, Vanilla

This week’s Diabetic Dessert of the Week is Rich Chocolate Cupcakes. To make these you’ll be needing Fat Free Margarine, Sugar, Flour, Cocoa, Baking Soda, Salt, Buttermilk, and Vanilla. The Cupcakes are 97 calories and 17 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Rich Chocolate Cupcakes
If you’re looking for a homemade treat to bake this weekend, you’ll want to try our this delightful chocolate cupcake recipe. With just 97 calories per serving, these pastries are the perfect indulgence!

Ingredients
Preparation time: 10 minutes
Baking time: 18–20 minutes

6 tablespoons reduced-fat margarine
3/4 cup plus 2 tablespoons sugar
1 1/4 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1/2 teaspoon vanilla

Directions
Yield: 18 cupcakes
Serving size: 1 cupcake

1 – Preheat oven to 350°F. Line 18 muffin cups with paper baking cups. Melt margarine in a large saucepan over low heat. Remove the pan from the heat and stir in the sugar. In a separate bowl, combine flour, cocoa, baking soda, and salt; add dry mixture alternately with the buttermilk and vanilla to the saucepan containing the margarine and sugar. Stir the batter with a whisk until it is well blended. Fill each muffin cup 2/3 full. Bake 18 to 20 minutes or until a toothpick inserted in center comes out clean. Remove the cupcakes from the pan and allow them to cool completely on a wire rack. Store, covered, at room temperature.

Nutrition Information:
Calories: 97 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 146 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/rich-chocolate-cupcakes/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
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Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries

July 5, 2022 at 7:05 PM | Posted in Aunt Millie's, chicken, Katie's Best Chicken | Leave a comment
Tags: baking, Boar's Head Vermont Cheddar Cheese, Buttermilk, Chicken, Cooking, Dinner, Food, Frank's Red Hot Sauce, Katie's Best Thin Cut Chicken Breasts, Kraft Honey Mustard, Lettuce, Ore Ida Crinkle Cut Fries, recipes, Smithfield Hickory Smoked Bacon, Wheat Hoagie Buns

Today’s Menu: Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 92 degrees, humid with thunderstorms moving in later. And we need the rain, it’s so bone dry out there. After my Tea the garbage truck ran and got our can along with 7 other cans for my neighbors. Then i went out to my garden boxes and picked a plastic bag full of Jalapeno Peppers and Green Bell Peppers. My Jalapeno Plants are just full this year. I took a bag and a 1/2 on over to my cousin’s house. Then back home I went and took some pictures of a friend’s flowers. I then printed them out for her and took them up to her. She’s an elderly neighbor who can’t get outside anymore and I’ve been helping her out. She was really surprised by the pictures and really liked them. Then the heavy rains moved in. For Dinner tonight a Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries.

A Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie sure sounded goods for Dinner tonight! I have seen a few on cooking shows recently and just thought it was time to have one. I’ll need a package of Thin Cut Chicken Breasts, Boar’s Head Vermont Cheddar, French’s Honey Mustard, Butter Lettuce, and a Meijer Perfection Wheat Mini Hoagie Bun.

I bought a package of Katie’s Best Thin Sliced Chicken Breasts at Meijer a day ago and I’ll be using those. To prepare them, this morning I removed a couple of them from the package and froze the remainder. I put the Chicken in a large Hefty Plastic Bag and added Buttermilk and Frank’s Hot sauce to bag. Squeezed the bag together making sure to fully cover both Chicken Breasts and sat the bag in the fridge to marinate until ready to use.

I turned the oven on to 400 degrees. Then to prepare the Chicken I first got a Cast Iron Skillet out. Added a 1 1/2 tablespoons of Extra Light Olive Oil to it and heated the skillet on medium heat. As the skillet was heating got the bag with Chicken marinating out of the fridge. Took the Chicken out of the bag and shook off the excess Buttermilk and Hot Sauce Marinade, I seasoned them with Salt and Pepper. I then put a couple of tablespoons of Flour, that I Seasoned with Paprika, a in pie pan and rolled the Chicken Breasts in the Flour, making sure both sides were covered with the Flour.

With the Cast Iron heated I added the Chicken Breasts. Cooked them 2 minutes a side and then finished them off in the oven. I flipped them over 1 more time and continued to cook them until I had a temperature reading of 165°F. As I removed them from the oven I added a slice of Boar’s Head Vermont Cheddar Cheese to them. The Chicken came out Golden Brown!

To make my Hoagie I’ll need Bacon, Vermont Cheddar Cheese (already added), Honey Mustard, Lettuce, and the Wheat Hoagie Buns. I used Smithfield Hickory Smoked Bacon that I had fried earlier this afternoon. I only needed about about 2 slices per Hoagie but as always when frying Bacon you have to double the amount you prepare because you end up eating half of what you fix!

So I split the Hoagie Buns in 1/2. On the bottom Bun I added the Honey Mustard putting a nice slathering across the Bun. I love that word slathering, it just sounds like something good is coming! So then I added the Lettuce, the Cheese topped Chicken Breast, the Bacon, and the top Bun. The Hoagie was delicious!

To go with Hoagie I baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder Stick Pretzels with a Coke Zero to drink.

Health Benefits of Chicken Breast
Chicken breast is an excellent source of low-fat protein. Protein helps your body to maintain muscle mass and also helps you to build muscle if you are participating in a strength program. Chicken breast is also a very good source of selenium, phosphorus, vitamin B6, and niacin.

Buttermilk Marinated Thin Sliced Chicken Breast Sandwiches and Baked Fries

June 23, 2022 at 6:59 PM | Posted in Aunt Millie's Live Carb Smart, chicken, Katie's Best Chicken, Ore - Ida | Leave a comment
Tags: baking, Buttermilk, Chicken, Cooking, Dinner, Food, Frank's Hot Sauce, Katie's Best Thin Cut Chicken Breasts, Ore Ida Golden Fries, recipes, Red Potatoes, Sandwiches

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breast Sandwiches and Baked Fries

For Breakfast I had a cup of Bigelow Decaf Green Tea. Sunny and less humid, with a high of 88 degrees. After my Tea I went to Meijer for a neighbor then on the way home stopped at McDonald’s and picked up Breakfast for Mom. Watered everything down and did some yard work. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breast Sandwiches with some Baked Fries.

For the Chicken I used the 2 leftover Chicken Breasts from last night’s Dinner. To reheat them I heated the oven to 350 degrees. Then I used a small baking dish, sprayed it with Pam Cooking Spray. Added the Chicken to the baking dish and heated the Chicken until heated through. Again I used our favorite Chicken, Katie’s Best Chicken.

To make Sandwich I topped each Chicken Breast with a slice of Swiss Cheese, added some Emeril Deli Style Mustard and served on an Aunt Millie’s Live Carb Smart Hamburger Bun. Fantastic and Delicious Chicken Sandwich. I love leftovers.

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert later a Jello Sugar Free Dark Cherry Jello. Take Care and Stay Safe All!

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

June 22, 2022 at 7:12 PM | Posted in chicken, greenbeans, Katie's Best Chicken, potatoes | Leave a comment
Tags: baking, Buttermilk, Canned Green Beans, Chicken, Cooking, Dinner, Food, Frank's Hot Sauce, Fried Potatoes, Katie's Best Thin Cut Chicken Breasts, recipes, Red Potatoes

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

For Breakfast I fried up some Bacon, Scrambled a couple of Eggs, baked a small tube of Pillsbury Buttery Biscuits, and had a cup of Bigelow Decaf Green Tea. Sunny, Humid, with a heat index at 109 degrees. Rain moved in around 5:00 today. Not a good day out there. I got all the watering and cleaning done outside early this morning. I picked a half bag of Shishito Peppers and took them over to my cousin’s house, they love Peppers! Stopped and filled Mom’s car up with gas and back home out of the heat. Did a few things around the house. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans.

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used Katie’s Best Chicken.

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

For another side I prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Fatback Pork in the kettle. Love these Canned Green Beans, they are so fresh tasting! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Panko Crispy Turkey Tenderloins w/ Baked Fries

June 9, 2022 at 6:59 PM | Posted in Jennie-O, Jennie-O Turkey Products, Ore - Ida | Leave a comment
Tags: baking, Buttermilk, Cast Iron Skillet, Cooking, Food, Frank's Red Hot Sauce, Jennie - O Extra Lean Boneless Turkey Breast Tenderloins, Litehouse Light Blue Cheese Dressing, Ore Ida Crinkle Cut Fries, Panko Crispy Turkey Tenderloins, Progresso Italian Style Panko, recipes

Today’s Menu: Panko Crispy Turkey Tenderloins w/ Baked Fries

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. After Breakfast I did a load of laundry. Then I went and picked up Breakfast for Mom at Wendy’s. Back home watered all the plants and then cleaned off the deck and driveway areas. Later on I went to Walgreen’s and picked up a Prescription. For Dinner tonight I prepared Panko Crispy Turkey Tenderloins w/ Baked Fries.

I purchased another package of the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins at Meijer. There’s only 120 calories, 1 gram of fat and 0 carbs per serving! I’m preparing them the same way as last time we had them. I had looked around at different recipes and I combined a couple of ideas from a few of them to prepare the Tenderloins. I’m making Panko Crispy Turkey Tenderloins. To make these I’ll be needing 1/3 of a cup Low Fat Buttermilk, 3/4 teaspoon (or more) of Frank’s Hot Sauce, 1/4 teaspoon of Garlic Powder, 1/4 teaspoon Onion Powder, Sea Salt, 1 package of JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins (sliced into smaller strips), Extra Light Olive Oil for frying, 1 cup All-Purpose Flour, 2 teaspoons Hungarian Paprika, Grinder Black Peppercorn, 2 cups Progresso Panko Breadcrumbs, 1 1/2 tablespoons Chile Powder, and 2 Large Eggs or Egg Beater’s which is what I used.

Then to prepare them; You’ll be needing 3 bowls. Whisk the Buttermilk, Hot Sauce, Garlic Powder, Onion Powder, and Sea salt in a small bowl. Place the sliced Turkey in a resealable plastic bag and pour in the Buttermilk Marinade. I refrigerated them for 3 hours.

When ready I got a large Cast-Iron Skillet and added3 tablespoons of the Olive Oil to it and heated it on medium heat. As the skillet was heating I put the Flour in a bowl and seasoned it with the Paprika and Sea Salt and Pepper. I then put the Panko in another bowl and season it with the Chile powder and Salt and Pepper. And finally I poured the Egg Beater’s in the last bowl.

I removed the Turkey from the Marinade, allowing the excess to drip off. I dredged the Turkey first in the Flour, then in the Egg Beater’s and finally coat them with the Panko. With the cast Iron Skillet heated I fried the Turkey in batches, always being careful not to overcrowd the skillet, until golden brown and an instant read thermometer inserted into the center read 160 degrees. I fried them 4 minutes per side.

These came out so delicious! They came out Golden Brown, Tender and so Flavorful. The Spices worked perfect and the Panko Breadcrumbs gave it a fantastic crunch. I served these with some Blue Cheese Dressing for dipping. I also baked some Ore Ida Crinkle Cut Fries. Then for Dessert/Snack a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.

JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins are 99% fat-free and can be used in quick meals or on the grill. Make turkey breast tenderloin the main ingredient in pasta, kabobs or add some seasoning to create a one-of-a-kind barbeque sandwich. Find this all natural* product in the refrigerated section of your grocery store.

*Minimally processed, no artificial ingredients.

Nutrition Facts
4.5 servings per container

Serving size(112g)
Amount Per Serving
Calories 120
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 50mg
Sodium 75mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 26g
https://www.jennieo.com/products/extra-lean-boneless-turkey-breast-tenderloins/

Leftovers -Panko Crispy Turkey Tenderloins w/ Cut Green Beans and Mashed Potatoes

May 9, 2022 at 6:56 PM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: baking, Buttermilk, Cast Iron Skillet, Cooking, Food, Frank's Red Hot Sauce, Jennie - O Extra Lean Boneless Turkey Breast Tenderloins, Leftoivers, Litehouse Light Blue Cheese Dressing, Ore Ida Crinkle Cut Fries, Panko Crispy Turkey Tenderloins, Progresso Italian Style Panko, recipes

Today’s Menu: Leftover – Panko Crispy Turkey Tenderloins w/ Cut Green Beans and Mashed Potatoes

For Breakfast I had a cup of Bigelow Decaf Green Tea. 78 degrees and sunny outside. I was outside almost all day! It’s a perfect day out there. Did Yard work, gave a neighbor a hand with his and just rode around in the cart. For Dinner tonight I heated up the Leftover Panko Crispy Turkey Tenderloins w/ Cut Green Beans and Mashed Potatoes from last night’s Dinner. This was so good I had to have the leftovers for tonight! I’ve left the original post below for ingredients and directions. Take Care and Stay Safe Everyone!

I had purchased a package of the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins at Meijer and had them in the freezer. I laid the package in the fridge overnight to thaw. There’s only 120 calories, 1 gram of fat and 0 carbs per serving! I’m preparing them the same way as I had before. I had looked around at different recipes and I combined a couple of ideas from a few of them to prepare the Tenderloins. I’m making Panko Crispy Turkey Tenderloins. To make these I’ll be needing 1/3 of a cup Low Fat Buttermilk, 3/4 teaspoon (or more) of Frank’s Hot Sauce, 1/4 teaspoon of Garlic Powder, 1/4 teaspoon Onion Powder, Sea Salt, 1 package of JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins (sliced into smaller strips), Extra Light Olive Oil for frying, 1 cup All-Purpose Flour, 2 teaspoons Hungarian Paprika, Grinder Black Peppercorn, 2 cups Progresso Panko Breadcrumbs, 1 1/2 tablespoons Chile Powder, and 2 Large Eggs or Egg Beater’s which is what I used. Then to prepare them; You’ll be needing 3 bowls. Whisk the Buttermilk, Hot Sauce, Garlic Powder, Onion Powder, and Sea salt in a small bowl. Place the sliced Turkey in a resealable plastic bag and pour in the Buttermilk Marinade. I refrigerated them for 3 hours.

When ready I got a large cast-iron skillet and added 2 tablespoons of the Olive Oil to it and heated it on medium heat. As the skillet was heating I put Flour in a bowl and seasoned it with the Paprika and Sea Salt and Pepper. Then I poured the Egg Beater’s in the last bowl. Finally I put the Panko Bread Crumbs in another bowl and season it with the Chile powder.

i removed the Turkey from the Marinade, allowing the excess to drip off. I dredged the Turkey first in the Flour, then in the Egg Beater’s and finally coat them with the Panko. With the cast iron skillet heated I fried the turkey in batches, always being careful not to overcrowd the skillet, until golden brown and an instant read thermometer inserted into the center read 160 degrees. I fried them 3 minutes per side. These came out so delicious! They came out Golden Brown, Tender and so Flavorful. The Spices worked perfect and the Panko Breadcrumbs gave it a fantastic crunch.

For one side I opened up a Quart Jar of our Canned Green Beans. I love Green Beans and these Canned Green Beans are the best!

Next I heated up a package of Bob Evan’s Mashed Potatoes. Just microwave for 6 total minutes and serve, just as good as homemade, if not better. I could make a meal out of just Mashed Potatoes. I also had a Aunt Millie’s Live Carb Smart Dinner Roll.

JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins are 99% fat-free and can be used in quick meals or on the grill. Make turkey breast tenderloin the main ingredient in pasta, kabobs or add some seasoning to create a one-of-a-kind barbeque sandwich. Find this all natural* product in the refrigerated section of your grocery store.

*Minimally processed, no artificial ingredients.

Nutrition Facts
4.5 servings per container

Serving size(112g)
Amount Per Serving
Calories 120
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 50mg
Sodium 75mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 26g
https://www.jennieo.com/products/extra-lean-boneless-turkey-breast-tenderloins/

Panko Crispy Turkey Tenderloins w/ Cut Green Beans and Mashed Potatoes

May 8, 2022 at 7:03 PM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: baking, Buttermilk, Cast Iron Skillet, Cooking, Food, Frank's Red Hot Sauce, Jennie - O Extra Lean Boneless Turkey Breast Tenderloins, Litehouse Light Blue Cheese Dressing, Ore Ida Crinkle Cut Fries, Panko Crispy Turkey Tenderloins, Progresso Italian Style Panko, recipes

Today’s Menu: Panko Crispy Turkey Tenderloins w/ Cut Green Beans and Mashed Potatoes

For Breakfast I made some French Toast and 2 Johnsonville Turkey Breakfast Sausage Links. I also had a cup of Bigelow Decaf Green Tea. 70 degrees and sunny outside. I would like to wish all you Moms out there a Happy Mother’s Day! So after Lunch I refilled some the flower and vegetable plant boxes with Potting Soil. Then got the broom and leaf blower and cleaned up the deck and driveway areas. All caught up on everything else. For Dinner tonight I prepared Panko Crispy Turkey Tenderloins w/ Cut Green Beans and Mashed Potatoes.

I had purchased a package of the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins at Meijer and had them in the freezer. I laid the package in the fridge overnight to thaw. There’s only 120 calories, 1 gram of fat and 0 carbs per serving! I’m preparing them the same way as I had before. I had looked around at different recipes and I combined a couple of ideas from a few of them to prepare the Tenderloins. I’m making Panko Crispy Turkey Tenderloins. To make these I’ll be needing 1/3 of a cup Low Fat Buttermilk, 3/4 teaspoon (or more) of Frank’s Hot Sauce, 1/4 teaspoon of Garlic Powder, 1/4 teaspoon Onion Powder, Sea Salt, 1 package of JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins (sliced into smaller strips), Extra Light Olive Oil for frying, 1 cup All-Purpose Flour, 2 teaspoons Hungarian Paprika, Grinder Black Peppercorn, 2 cups Progresso Panko Breadcrumbs, 1 1/2 tablespoons Chile Powder, and 2 Large Eggs or Egg Beater’s which is what I used.

Then to prepare them; You’ll be needing 3 bowls. Whisk the Buttermilk, Hot Sauce, Garlic Powder, Onion Powder, and Sea salt in a small bowl. Place the sliced Turkey in a resealable plastic bag and pour in the Buttermilk Marinade. I refrigerated them for 3 hours.

When ready I got a large cast-iron skillet and added 2 tablespoons of the Olive Oil to it and heated it on medium heat. As the skillet was heating I put Flour in a bowl and seasoned it with the Paprika and Sea Salt and Pepper. Then I poured the Egg Beater’s in the last bowl. Finally I put the Panko Bread Crumbs in another bowl and season it with the Chile powder. I removed the Turkey from the Marinade, allowing the excess to drip off. I dredged the Turkey first in the Flour, then in the Egg Beater’s and finally coat them with the Panko. With the cast iron skillet heated I fried the turkey in batches, always being careful not to overcrowd the skillet, until golden brown and an instant read thermometer inserted into the center read 160 degrees. I fried them 3 minutes per side.

These came out so delicious! They came out Golden Brown, Tender and so Flavorful. The Spices worked perfect and the Panko Breadcrumbs gave it a fantastic crunch.

For one side I opened up a Quart Jar of our Canned Green Beans. I love Green Beans and these Canned Green Beans are the best!

Next I heated a package of Bob Evan’s Mashed Potatoes. Just microwave for 6 total minutes and serve, just as good as homemade, if not better. I could make a meal out of just Mashed Potatoes. I also had a Aunt Millie’s Live Carb Smart Dinner Roll. Mom had Ore Ida Crinkle Fries with her Tenders. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins are 99% fat-free and can be used in quick meals or on the grill. Make turkey breast tenderloin the main ingredient in pasta, kabobs or add some seasoning to create a one-of-a-kind barbeque sandwich. Find this all natural* product in the refrigerated section of your grocery store.

*Minimally processed, no artificial ingredients.

Nutrition Facts
4.5 servings per container

Serving size(112g)
Amount Per Serving
Calories 120
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 50mg
Sodium 75mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 26g
https://www.jennieo.com/products/extra-lean-boneless-turkey-breast-tenderloins/