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
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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
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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/

Buttermilk Marinated Chicken Thighs and Noodles

April 26, 2022 at 7:13 PM | Posted in chicken, Katie's Best Chicken, noodle | Leave a comment
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Today’s Menu: Buttermilk Marinated Chicken Thighs and Noodles

 

 

For Breakfast I made a Breakfast Sandwich using a toasted Thomas Light English Muffin and frying a al fresco Chicken Sausage Patty, I actually made 2 of these – 1 for Mom. The al fresco Chicken Breakfast Patties are an excellent Patty! Still a touch of Winter out there today. A high of 51 degrees, cloudy and windy out today. The wind made it feel like it was in the 30’s. After Breakfast I made a Delivery Order from Kroger, it got here about Noon. Just did some cleaning around the house and moved some of our plants outside to the shed for overnight. The say a possible frost! Will it ever change to Spring! For Dinner tonight I prepared Buttermilk Marinated Chicken Thighs and Noodles along with Dinner Rolls.

 

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 added my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, Katie’s Best Chicken Thighs.

 

To prepare the Chicken Thighs 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 Thighs and rolled them in the Seasoned Flour until well covered.

 

Added the Chicken 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 the Noodles I used No Yolks Extra Broad Noodles. I’ve been eating the No Yolks for as long as I can remember. They are always so good! To prepare them: Bring 4 quarts of water to a rapid boil. Add salt to add flavor and reduce stickiness. Gradually stir in 6 oz of No Yolks noodles; return to rapid boil. Cook uncovered for 10-12 minutes, stirring occasionally.

 

 

To prepare the Meal I made a bed of Noodles and topped them with a shake of Salt, Dried Parsley, and I Can’t Believe It’s Not Butter. Then I topped them with the Chicken Thighs. This is my type of Dinner! The No Yolks were good as always and the Chicken Thighs were excellent. Chicken is so good when Marinated in the Buttermilk and Frank’s Red Hot Sauce! We also had some Aunt Millie’s Living Carb Smart Dinner Rolls, some of the freshest Rolls you can buy. Plus they are only 35 calories and 2 carbs per roll! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

 

 

 

 


No Yolks Extra Broad Noodles
At 1/2″ wide, our Extra Broad Noodles are great for casseroles and entrées, and make a great alternative in dishes that ordinarily would call for pappardelle or fettuccine.
https://www.noyolks.com/en-us/products/3471/ExtraBroadNoodles.aspx

Chicken Thigh Sliders with Baked Golden Fries

April 10, 2022 at 7:16 PM | Posted in chicken, Katie's Best Chicken, Ore - Ida | Leave a comment
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Today’s Menu: Chicken Thigh Sliders with Baked Golden Fries

 

To start my morning off I had a cup of Bigelow Decaf Green Tea. 65 degrees and sunny out today. After my Tea I took Mom’s car out and had it washed and filled it up with gas. Mom finally was able to get out and back to Church! She was so happy to be able to go and see her many friends. Back home I did a load of laundry and while that was going I went to Meijer. I bought a small Ham to bake for Easter Sunday along with a few other over priced food items. Prices are just out of control! I got everything out to get my Deck Garden out and planted. I love growing things. I get that from my Grand Parents, they famed all their life. I’m running short on time today, busy all day. For Dinner tonight I prepared Chicken Thigh Sliders with Baked Golden Fries.

 

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 added my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, Katie’s Best Chicken Thighs.

 

To prepare the Chicken Thighs 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 it and seasoned the Flour with Paprika and Dried Cilantro. Took the Chicken Thighs and rolled them in the Seasoned Flour until well covered.

 

Added the Chicken to the heated Skillet. I cooked the Chicken for 5 minutes and then flipped them over and cooked them for 5 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out delicious as usual! Cooked up perfect, nice crust, and love the seasoning! I used the Chicken Thighs to make Sliders. I used Pepperidge Slider Buns. I topped the Chicken with some Ken’s Steakhouse Chunky Blue Cheese Dressing. These make some Delicious Sliders!

 

I also prepared some Ore Ida Golden Fries with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later Had a 100 Calorie Mini Bag of Snyder’s Pretzels along with a Coke Zero to drink.

 

 

 

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

 

 

 

 

 

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/

 

 

Ore Ida Golden French Fries
Our delicious Golden French Fries are a classic favorite. Plus, they have the perfect crispy golden outside and fluffy inside you need to win at mealtime.
Nutritional Info

Nutrition Facts
Serving Size 3 oz (84g/about 14 pieces)
Serving Per Container About 27
Amount Per Serving
Calories 90 Calories From Fat 35
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0
Cholesterol 0mg 0%
Sodium 310mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 1g 2%
https://www.oreida.com/product/00013120002786

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

April 3, 2022 at 7:02 PM | Posted in chicken, Katie's Best Chicken | Leave a comment
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Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea for Breakfast. After my Tea I went to Kroger for Mom and on the way back I stopped at McDonald’s and picked up Breakfast for Mom. Later I got out a table and chair from the shed and cleaned them up and put them out on the deck. Did some things outside around the house. So 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 Breyer’s 100 Calorie Cup of Chocolate Ice Cream.

 

 

 

 

 

 

 

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/

IRISH WHOLE WHEAT SODA BREAD

March 5, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for IRISH WHOLE WHEAT SODA BREAD. To make this St. Patty’s Recipe you’ll be needing Whole Wheat Flour, All Purpose Flour, Granulated Sugar, Baking Powder, Baking Soda, Salt, and Buttermilk. You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

IRISH WHOLE WHEAT SODA BREAD
Recipe for Irish Whole Wheat Soda Bread from our Breads recipe section.

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups buttermilk

Directions

1 – Preheat oven to 400 degrees F. Lightly grease a baking sheet.
2 – In a large bowl, stir together whole wheat flour, flour, sugar, baking powder, baking soda and salt. Add buttermilk all at once, stirring with a fork to make a soft, but slightly sticky dough.
3 – With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat the dough into a 6-inch thick round, with a slightly flattened top.
4 – Place dough on prepared baking sheet. With a shape knife or pizza cutter, score the top in the shape of a cross or large X. Bake in preheated oven for 35 to 45 minutes. Remove from baking sheet onto a cooling rack immediately. Dust top with rice flour. Serve warm from the oven.

Recipe Yield: Yield: Makes 1 Round Loaf

NUTRITIONAL INFORMATION PER SERVING:
Calories: 123
Fat: 1 grams
Fiber: 3 grams
Sodium: 335 milligrams
Cholesterol: 1 milligrams
Protein: 5 grams
Carbohydrates: 25 grams
https://diabeticgourmet.com/diabetic-recipe/irish-whole-wheat-soda-bread

Diabetic Dessert of the Week – Berry-Peachy Cobbler

February 24, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is a Berry-Peachy Cobbler. To make this week’s Dessert you’ll be needing Sugar, All Purpose Flour, Peaches, Raspberries, Grated Lemon Peel, Baking Powder, Baking Soda, Salt, Margarine, and Low Fat Buttermilk. There’s 149 calories and 25 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/

Berry-Peachy Cobbler
Fresh raspberries and sliced peaches set the stage for this seasonal dessert, while grated lemon peel adds a hint of zest that truly takes this delightful dish to the next level.

Ingredients
4 tablespoons plus 2 teaspoons sugar, divided
3/4 cup plus 2 tablespoons all-purpose flour, divided
1 1/4 pounds peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and drained
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold margarine, cut into small pieces
1/2 cup low-fat buttermilk

Directions
Yield: 8 servings.
Serving size: 1/8 of recipe.

1 – Preheat oven to 425°F. Spray eight ramekins or 11×7-inch baking dish with nonstick cooking spray; place ramekins in baking dish.

2 – Combine 2 tablespoons sugar and 2 tablespoons flour in large bowl. Add peaches, raspberries, and lemon peel; toss to coat. Divide fruit evenly among prepared ramekins. Bake 15 minutes or until fruit is bubbly around edges.

3 – Meanwhile, combine remaining 3/4 cup flour, 2 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in buttermilk just until dry ingredients are moistened.

4 – Remove ramekins from oven; top fruit with equal dollops of topping. Sprinkle topping with remaining 2 teaspoons sugar. Bake 18 to 20 minutes or until topping is lightly browned. Serve warm.

Nutrition Facts Per Serving:
Calories: 149 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 195 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/berry-peachy-cobbler/

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
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

February 16, 2022 at 7:15 PM | Posted in Bob Evan's, chicken, greenbeans, Katie's Best Chicken | Leave a comment
Tags: , , , , , , , , , , ,

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

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. High of 62 degrees, cloudy and very windy out today. It was one of those long and sleepless nights for me last night. The Phantom Pains started up about 2:00 this morning and continued till about 5:00 this evening! No fun! I had to have Mom at the Hospital for her first Radiation Treatment. It’s a very low dosage and they made a mask for her to wear for the Treatment. The Mask had a hole in it where they wanted the radiation to go. She was in and out in about 20 minutes. 19 Treatments to go! She did really good with it. So 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/

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

December 22, 2021 at 7:23 PM | Posted in chicken, Katie's Best Chicken | Leave a comment
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Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

 

 

For Breakfast this morning I prepared some Simply Potatoes Southwestern Style Hash Browns along with 2 Johnsonville Turkey Breakfast Sausage Links and a cup of Bigelow Decaf Green Tea. After Breakfast I went to Meijer, they had a sale on several items I needed. One item being Pork Butt. I picked up a 5.2 lb. one. Back home I put up the groceries and then got the Pork Butt in the Slow Cooker. I’ll let that simmer on low until later tonight. Next I had to get the Chicken Thighs ready for tonight’s Dinner. So for Dinner tonight I we’ll be having the 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 added my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, 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 delicious! 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 them 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 a 2nd side I prepared a quart jar of our canned Green Beans. So glad to have so many quarts of canned Green Beans. Just heat them up and they taste like they were just picked, delicious! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Stick Pretzels with a Coke Zero to drink.

 

 

 

 

 

 

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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

November 15, 2021 at 7:17 PM | Posted in Amy's Organic, chicken | Leave a comment
Tags: , , , , , , , , , , , ,

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

To start today off I had a cup of Bigelow Decaf Green Tea. 44 degrees, windy and mostly cloudy outside. So I couldn’t rake the yard, I tried but it was useless with the wind! Good thing I guess I’ve been fighting bad Phantom Pains since around 4:00 this morning. Those continued till about 6:00 this evening. So I rested most of the day as these Phantom Pains just drain me. So 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 added my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, 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 them 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 a 2nd side I prepared a quart jar of our canned Green Beans. So glad to have so many quarts of canned Green Beans. Just heat them up and they taste like they were just picked, delicious! No Dessert or Snack tonight. Take Care 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/

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