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
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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/

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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
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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
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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
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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
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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
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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/

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