Baked Salmon w/ Cut Green Beans & Potatoes, Sliced Carrots, Baked Sour Dough Bread

April 19, 2015 at 5:11 PM | Posted in fish, salmon | Leave a comment
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Today’s Menu: Baked Salmon w/ Cut Green Beans & Potatoes, Sliced Carrots, Baked Sour Dough Bread

 

Baked Salmon Carrots Beans 007

A lot of rain going on around here today, and most of the upcoming week they say. For Breakfast I made some Pancakes. Made with Heart Smart Bisquick. Mom and Dad went to Church this morning so I finished up some laundry for Mom and cleaned the house. Today is day 1 of the Freezer Meals, Salmon. Tonight I prepared a Baked Salmon w/ Cut Green Beans & Potatoes, Sliced Carrots, Baked Sour Dough Bread.

 

 

So from the freezer I grabbed a Salmon Fillet last night and let it thaw overnight in the fridge. Rinsed it with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon and all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist.

 

Baked Salmon Carrots Beans 001
For my side dishes it was all Del Monte. For one side I had a can of Del Monte Cut Green Beans & Potatoes. One of my favorite Del Monte Products, nice combo of the Cut Green Beans and New Potatoes. Then for another side it was a can of Del Monte Sliced Carrots. I also baked a California Sour Dough Mini Boule. For dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

Del Monte Blue Lake® Cut Green Beans and Potatoes with Ham-Style Flavor
Brighten your plate with Del Monte Cut Green Beans & Potatoes with Ham Style Flavor, an easy side or addition to soups and casseroles–for meals as nutrients as they are tasty. These tender Blue Lake green beans and hearty potatoes are grown in the best soils in America. They’re harvested and packed at the peak of ripeness to capture the delicious flavor and essential nutrients of beans and potatoes freshly cooked from scratch in your home.

* Grown in the best soils in AmericaDel Monte Cut Green Beans and Potatoes
* Kosher
Nutrition Facts
Serving Size 125 G
Servings Per Container 3
Amount Per Serving
Calories 35
Calories From Fat 5
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 410 Mg 17
Potassium 160 Mg 5
Total Carboydrate 7 G 2
Dietary Fiber 1 G 4
Sugars 1 G
Protein 1 G

 

http://www.delmonte.com/vegetables/mixed/green-beans-and-potatoes-with-ham-style-flavor/

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Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

October 22, 2014 at 4:54 PM | Posted in chicken, Jennie-O Turkey Products, pasta, Pillsbury | Leave a comment
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Today’s Menu: Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

 

 

Chicken Bacon Ranch Pasta 007

A chill in the air this morning, about 38 degrees. Tried a new item for Breakfast this morning, Egg Beater’s Egg Whites. Scrambled a serving of it up and served it on a Healthy Choice Whole Grain English Muffin with a couple of Johnsonville Turkey Breakfast Sausage Links.Love the Egg Whites! Ran a couple of errands for Mom and stopped by Kroger for her. For dinner tonight it’s a Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule.

 

 

 

Found this recipe on a Pillsbury recipe email the other day. Another one of those can’t wait to make it recipes! The original version is very high in calories and carbs so I had to reduce both. So I used Ronzoni Smart Taste Rotini, Kroger Deli Rotisserie Whole Chicken, Kraft Lite Classic Ranch Dressing, Jennie – O Turkey Bacon, and Sargento Shredded Reduced Fat 4 Cheese Italian. The original recipe and ingredients is at the end of the post.

 

 

 
To prepare it start by preheating the oven on 400 degrees. The recipe calls to microwave the dish but I prefer to bake it instead. Cook and drain the pasta as directed on package. Then in a large bowl, mix pasta and remaining ingredients. Put everything in a casserole dish and bake until heated throughout the mix. Then get ready to enjoy! I love my Pasta and I love my Chicken so this dish was perfect for me! Any dish with Bacon in it has to be good and the Cheese and ranch Dressing worked perfect with the other ingredients. Plus I saved a lot of the calories and carbs from the original recipe. Another keeper recipe! I also baked a Mini Boule of Sourdough Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Make-Ahead Chicken Bacon Ranch Pasta
Make-Ahead Chicken Bacon Ranch Pasta
Need to cook from the pantry tonight? This pasta gets dinner on the table in less than 30 minutes and is packed with flavors your family will love.

 
Ingredients

1 lb uncooked rotini pasta
3 cups shredded or pulled deli rotisserie chicken
1 bottle (16 oz) ranch dressing
1 cup crisply cooked and crumbled bacon (9 to 11 slices)
2 cups shredded Italian cheese blend (8 oz)

 
Steps
1 – Cook and drain pasta as directed on package.
2 -In large microwavable bowl, mix pasta and remaining ingredients.
3 – Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming.
4 – To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 40 to 50 minutes or until instant-read thermometer inserted in center of mixture reads 165°F. If baking from frozen, bake 60 to 75 minutes.
Use whatever shape pasta you’d like for this recipe, from macaroni to rigatoni!

If you don’t have cooked bacon hanging around, the packaged precooked variety makes a nice stand-in.

 
Nutrition Facts

 

Serving Size: 1 Serving

 

Calories760 Calories from Fat 410
Total Fat 46g
Saturated Fat 12g, Trans Fat 1/2g, Cholesterol 100mg, Sodium 1310m g, Total Carbohydrate 53g
Dietary Fiber 3g, Sugars 3g, Protein 34g% Daily Value*

 
http://www.pillsbury.com/recipes/make-ahead-chicken-bacon-ranch-pasta/80d39497-ff60-49fa-92f1-3b1248b3139b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_10_21_2014

Shrimp and Andouille Sausage Jambalaya and Baked California Sourdough Bread

October 7, 2014 at 5:09 PM | Posted in Johnsonville Meats, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Shrimp and Andouille Sausage Jambalaya and Baked California Sourdough Bread

 

 

 

Shrimp and Andouille Sausage Jambalaya and Baked California Sour 006

Heavy rain on and off all day and a high in the low 50’s. Got the cart out and did a little maintenance on it and cleaned it up a bit under the carport awning. Sure glad I invested in that, it gets me out and gets me to the lake if I want to go fishing, yard work and anything else I have to do outside. For dinner tonight it’s Shrimp and Andouille Sausage Jambalaya and Baked California Sourdough Bread, one of my favorites!

 

 

 

 

 

Shrimp Andouille Sausage Jambalaya 005

I used Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium) for my base for the Jambalaya. I use Zatarain’s Products whenever I can, love the flavor and seasoning of all their products. To prepare it I just followed the easy instructions on the box. Mixed 2 1/2 cups of Water and 2 tablespoons of Extra Virgin Olive Oil, and brought it to a boil. Added the Zatarain’s Jambalaya Mix and my Johnsonville Andouille Smoked Sausage, I had sliced the Sausage into smaller pieces before adding. Returned it to a boil, and then reduced the heat to low. Covered and simmered for about 25 minutes till most of the moisture had been absorbed. With 10 minutes left I added my (Kroger Brand) Jumbo Shrimp, till fully cooked and turned pink. Removed it from the heat and let it rest for about 5 minutes before I served it. The Andouille Sausage and Jumbo Shrimp make a fantastic pairing with the Jambalaya Mix! I added a couple of shakes of Frank’s Red Hot Sauce to the mix also, nothing like a little heat to kick things up! Also baked a California Sourdough Mini Boule. This makes one delicious Jambalaya Dish. For dessert later a Healthy Choice Vanilla Bean Frozen Greek Yogurt.

 

 

 
Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium)Zatarains Jambalaya Mix

Reduced Sodium Jambalaya Mix
Authentic New Orleans flavor with 25% less sodium than the original.

* This Easy-to-Prepare Dinner Mix Has Just The Right Blend of Ingredients For A Great-Tasting, Authentic New Orleans Style Meal. Zatarain’s Has Been The Leader In Authentic New Orleans Style Food Since 1889. So When You Want Great Flavor, Jazz It Up With Zatarain’s!
* Zatarain’s, New Orleans, La 70114. Comments Or Questions? Call 1-877-837-3796 Or Visit Us Online At Www.Zatarain.Com For Great Recipe Ideas and Product Information.
* A New Orleans Tradition Since 1889
* 25% Less Sodium Than Our Original Jambalaya Mix
* Add Meat to Make A Complete Meal
* Serves 6
Ingredients;
Enriched Long Grain Parboiled Rice (Iron Phosphate, Niacin, Thiamine Mononitrate and Folic Acid), Dehydrated Vegetables (Onion, Bell Pepper), Salt, Yeast Extract, Soy Sauce (100% Soybean), Dextrose, Thiamine Hydrochloride, Soybean Oil (Tbhq Added As A Preservative), Paprika, Potassium Chloride, Garlic, Spices, Monosodium Glutamate, Chili Powder, Caramel Color, Silicon Dioxide (Flow Agent).

Amount Per Serving % Daily Value
Calories: 130
Calories from Fat: 0
Total Fat: 0 0%
Saturated Fat: 0 0%
Cholesterol: 0mg 0%
Sodium: 360mg 15%
Total Carb: 29g 10%
Dietary Fiber: <1g 4%
Sugar: 0g
Protein: 3g
http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Jambalaya.aspx

 

 

 

 

 

 

Johnsonville Andouille Smoked (Rope) SausageJohnsonville Andouille Split Rope

COOKING DIRECTIONS

These products are fully cooked and ready to eat out of the package or be prepared to your liking!
Pan-Heating

Place sausage in a skillet.
Add 1/2-inch of water.
Bring to a boil; reduce heat to low.
Cover and simmer for 10 minutes or until heated through, turning links once.
STORAGE

For freshness, keep refrigerated and use by the date stamped on the package. Opened packages should be consumed within 7 days, or freeze no longer than 30 days.
INGREDIENTS

NO FILLERS
GLUTEN-FREE
DAIRY FREE

Pork, water and less than 2% of the following: salt, corn syrup, beef, spices, sodium phosphate, paprika, dextrose, onion powder, dehydrated garlic, sodium erythorbate, sodium nitrite, flavorings, collagen casings.
NUTRITION FACTS

Andouille Sausage

Andouille Sausage

Serving Size: 2 oz. (56g)
Servings per Container: 7
Calories: 170
Calories from Fat: 140
% Daily Value *
Total Fat: 15g 24%
Saturated Fat: 5g 26%%
Trans Fat: 0g
Total Cholesterol: 35mg 12%
Sodium: 530mg 22%
Total Carbohydrates: 1g 0%
Dietary Fiber: 0g 0%
Sugars: 0g
Total Protein: 7g
http://www.johnsonville.com/products/premium-andouille-sausage.html

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