Buffalo T-Bone Steak w/ Baked Potato and Roasted Asparagus
December 29, 2013 at 6:32 PM | Posted in bison, Wild Idea Buffalo | Leave a commentTags: Asparagus, Baked Potato, Bison, Black pepper, Canola, I Can't Believe It's Not Butter!, Olive oil, Steak, T-bone steak, Wild Idea Buffalo
Today’s Menu: Buffalo T-Bone Steak w/ Baked Potato and Roasted Asparagus
Lot of rain today and only a high in the mid 3o’s. Had some Turkey Goetta for breakfast this morning. First time I’ve had it in a while, I really like Goetta! Fries up to nice golden brown with good crunch to it. Had Goetta, one Egg, and Toast. Doctor’s appointment tomorrow afternoon, my 6 month check-up at my Oncologist. For dinner tonight a Buffalo T-Bone Steak w/ Baked Potato and Roasted Asparagus.
It was the first time I’ve had a Buffalo T-Bone Steak. I have 2 of them, 1 left in the freezer, they came in the Wild Idea Buffalo Holiday Package I had purchased. The Buffalo Ribeye was incredible and I think the T-Bone was even better! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it Canola Oil about 9 minutes, 5 minutes on one side and 4 1/2 on the other. Had to cook it a bit longer than normal, a thick Steak. It came a perfect medium rare and just bursting with incredible flavor! As any Wild Idea Buffalo cut, just a perfect piece of meat!
For one side I had a Baked Potato that I topped with McCormick Grinder Sea Salt and Black Peppercorn, a dab of Daisy Reduced Fat Sour Cream, and I Can’t Believe It’s Not Butter. Then I had some fresh Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The complete recipe and instructions are at the end of the post. Another fine dinner tonight. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Wild Idea Buffalo 16 oz. T-Bone Steak
Can’t make up your mind? Try the best of both: cut from the mid section of the New York and Tenderloin, conveniently cut into one juicy steak. Cut to 16 oz.
Roasted Asparagus
INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese
METHOD
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.
Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice
December 28, 2013 at 6:46 PM | Posted in Butterball Smoked Turkey Sausage, chicken, Zatarain's | Leave a commentTags: Butterball Smoked Turkey Sausage, Canola, cook, New Orleans, Parmigiano-Reggiano, red bean and rice, Sausage, Zatarain
Today’s Menu: Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice
Another beautiful day out to be Dec. 28th, 50 degrees and sunny! Got the Hoveround Chair out and went around the street for a bit, good to get outdoors. My Mom is back at full strength and was able to get out herself for a while. For dinner tonight I prepared a Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice.
I used Perdue Perfect Portions Boneless, Skinless Chicken Breasts. I seasoned them with Sea Salt and Zatarain’s Creole Seasoning, also sprinkled a light coat of flour on them. I pan fried them in Canola Oil about a total of 10 minutes, turning them twice. The Creole Seasoning gave the Chicken a great flavor, spicy but not overpowering hot.
While the Chicken was frying I cut up 1 Butterball Smoked Turkey Sausage and lightly fried it in Extar Virgin Olive Oil. I didn’t fully get the Sausage done, I let them finish in the Zatarain’s Reduced Sodium Red Beans and Rice. To prepare the Red Beans and Rice I just used a 2 quart saucepan combined 3 1/4 cups water, 1 tablespoon of Blue Bonnet Light Stick Butter and Zatarain’s Red Beans and Rice. Stirred thoroughly and brought back to a boil. Kept stirring, reduced the heat, and added the Smoked Turkey Sausage covered and simmer over low heat for about 25 minutes. stirred occasionally to prevent sticking. Removed from the heat, let it stand for 5 minutes. stir and served. I made a bed of it on my plate and topped it with a sprinkle of fresh grated Parmesan Cheese and the Cajun Chicken Breast. Made one fine hearty dish! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Zatarain’s Reduced Sodium Red Beans and Rice
25% Less Sodium than our Original Red Beans & Rice
Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.
A New Orleans tradition since 1889. Serves 4. 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!
Ingredients
Enriched parboiled long grain rice (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), whole (precooked) dehydrated red beans, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, dehydrated vegetables (onion, bell pepper), modified corn starch, garlic, yeast extract, spices, soy sauce (100% soybean), cayenne pepper, dextrose, natural smoke, caramel color, partially hydrogenated soybean
Directions
Stovetop: 1. in a 2 quart saucepan combine 3 1/4 cups water, 1 tablespoon butter or margarine (optional) and zatarain’s red beans and rice. stir thoroughly and bring to boil. 2. stir, reduce heat, cover and simmer over low heat for 25 minutes. stir occasionally to prevent sticking. 3. remove from heat, let stand 5 minutes. stir and serve. red beans and rice will be saucy. for a less saucy product reduce water by 1/4 cup. Microwave: 1. in a 1 1/2
Amount Per Serving % Daily Value
Calories: 230
Calories from Fat: 5
Total Fat: 0.5g 1%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 720mg 30%
Total Carb: 46g 15%
Dietary Fiber: 6g 24%
Sugar: less than 1g
Protein: 9g
Vitamin A: 4%
Vitamin C: 20%
Calcium: 4%
Iron: 15%
http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Red-Beans-Rice.aspx
Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries
December 26, 2013 at 6:17 PM | Posted in Aunt Millie's, Jennie-O Turkey Products, Ore - Ida, Sargento's Cheese | Leave a commentTags: Black pepper, Canola, cook, French fries, Ore - Ida, Sea Salt Country Style Fries, Trans fat, Turkey
Today’s Menu: Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries
Well the Holiday’s are over and time to get things back to normal. We didn’t have a lot of decorations so we’ll keep what we have up till this weekend. It’s been a cold but sunny day out today. Ran a couple of errands for Mom and that’s been about it for today. I warmed up the leftovers from the Christmas Feast for Mom and Dad for dinner. Myself, I really didn’t want leftovers so I prepared a Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries.
I used Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into patties. Pan fried them in a 1/2 Tbs of Canola Oil and seasoned it with Sea Salt and Ground Black Pepper. I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with some sauteed sliced Baby Bella Mushrooms and a slice of Sargento Reduced Fat Sharp Cheddar. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.
Jennie o Lean Turkey Burgers
Jennie – O Lean Turkey Burger Patties
An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product
Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.
Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%
– See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries
You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20
Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries
December 22, 2013 at 6:27 PM | Posted in Aunt Millie's, Jennie-O Turkey Products, Ore - Ida, salad, Sargento's Cheese | Leave a commentTags: Black pepper, Canola, French fries, Jennie-O, Kroger, Ore - Ida, Sargento Ultra Thin Sharp Cheddar, Sea Salt Country Style Fries, Turkey, Walmart
Today’s Menu: Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries
The rains and storms finally ended, we ended up with over 2″ of rain. We avoided any storm damage like some of the area had. Had to go to Walmart and pick up several items. It just still amazes me on Walmarts prices compared to Kroger! A box of Bigelow Decaf Green Tea at Walmart $1.28 – Kroger $1.98, Tide Detergent Walmart $11.49 – Kroger $12.39, Ball Park Turkey Franks, Fisher Nuts, Del Monte Products, it all keeps adding up. Look before you buy! For dinner tonight I prepared Mushroom and Sharp Cheddar Turkey Burgers w/ Baked Fries for everyone.
I used Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into patties. Pan fried them in a 1/2 Tbs of Canola Oil and seasoned it with Sea Salt and Ground Black Pepper. I served them on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with some sauteed sliced Baby Bella Mushrooms and a slice of Sargento Reduced Fat Sharp Cheddar. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. I had also bought a bag of Salad that I made for Mom and Dad. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar
Jennie – O Lean Turkey Burger Patties
An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product
Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.
Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%
– See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries
You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20
Blackened Tilapia Fish Sandwich w/ Baked Fries
December 12, 2013 at 6:10 PM | Posted in fish, Ore - Ida, tilapia | Leave a commentTags: Black pepper, Canola, Cast-iron cookware, French fries, Ore - Ida, Sea salt, Sea Salt Country Style Fries, Tilapia
Today’s Menu: Blackened Tilapia Fish Sandwich w/ Baked Fries
Another very cold start to the day, 1 degree this morning! Had a bad case of cabin fever coming on so I got out today before it got any worse! Picked up items at Meijer and Walmart, groceries and finished up my Christmas shopping list. Then dropped a gift and a bag of my Mom’s Buckeyes off to one of my best friends, got gas, and ran the car through the car wash to get the dirt and salt off of it, then home. Felt good to get out for a while! For dinner tonight I prepared a Blackened Tilapia Fish Sandwich w/ Baked Fries.
I had the Tilapia in the freezer and let it thaw in the fridge overnight. To prepare it I rinsed the fillet off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a 1/2 tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to my Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. I love the smokey and heated flavor the Zatarain’s Seasoning provides. The fillet just melted in my mouth. I served it on an Meijer Bakery Wheat Mini Sub Bun. I topped it with some Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip. If you haven’t tried this Spread, and you like some added heat this is your Spread! It’s not that over powering heat but it is Spicy. It’s a creamy and thick Spread so if you like Spicy give it a try.
I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries
You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g
Buffalo Terres Major Fillet w/ Sauteed Mushrooms, Green Beans, and Baked Potato
December 9, 2013 at 6:24 PM | Posted in greenbeans, mushrooms, potatoes, Wild Idea Buffalo | Leave a commentTags: Baked beans, Baked Potato, Buffalo New York, Canola, Del Monte Foods, I Can't Believe It's Not Butter!, Olive oil, Sea salt
Today’s Menu: Buffalo Terres Major Fillet w/ Sauteed Mushrooms, Green Beans, and Baked Potato
About 33 degrees this morning but it’s been dropping ever since. Went to the store early to pick up a few items and then had to take my Dad to the Doctor, he has a lot of heavy congestion. Not good for a person that’s 92. They took some x-rays and waiting for the results tomorrow to see exactly what it is. For dinner tonight I prepared a Wild Idea Buffalo Terres Major Fillet w/ Sauteed Mushrooms, Green Beans, and Baked Potato.
This is always the tenderest cut of Buffalo Steak I can find, and one of the most delicious cuts also! I pan fried it in Canola Oil about 4 minutes per side, which gives you a perfect medium rare! The steak is so tender with just an incredible flavor. As with all the Wild Idea Buffalo cuts it has a slight sweet taste and so tender a knife isn’t really needed!
For a side dish I made some Sauteed Mushrooms. I’ve been using Green Giant Sliced Mushrooms. Really like these, nice taste and keeps so good in a jar. I sautéed them in Extra Virgin olive Oil and a pat of I Can’t Believe It’s not Butter and seasoned with Sea Salt, Ground Roasted Cumin, Parsley Flakes, and Dried Thyme. I also heated up a can of Del Monte Cut Green Beans and had a Baked Potato. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Wild Idea Buffalo 8 oz. Terres Major Fillet
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-filet
Pan – Fried Oysters w/ Sliced New Potatoes, Corn on the Cob, and…
December 8, 2013 at 6:18 PM | Posted in seafood | Leave a commentTags: Canola, Corn, Corn on the cob, Fahrenheit, Frying pan, Klosterman Wheat Bread, Kroger, oysters
Today’s Menu: Pan – Fried Oysters w/ Sliced New Potatoes, Corn on the Cob, and Wheat Bread
Well got the driveway clear of snow and ice and the streets are all clear and now it snowed again and then freezing rain on top of it. From what I seen on the weather forecast earlier it’s going to be in the 20’s all week with lows in the single digits. Sure miss my beautiful Fall weather! For dinner tonight it’s Pan – Fried Oysters w/ Sliced New Potatoes, Corn on the Cob, and Wheat Bread.
I had a small container of Willapoint Shucked Oysters, that I had picked up at Kroger the other day, that I’ve been wanting to use. I just love all Seafood and Oysters are no exception! I almost always use Willapoint Oysters, always fresh with an incredible taste. I pan fried these in Canola Oil. To prepare them I needed; 1 container Hilton’s Willapoint Oysters, 1/2 cup corm meal, 1 egg, beaten with 1 teaspoon water, and 2 tablespoons Canola Oil. To fry them I drained the oysters. Then dipped prepared oysters in the egg, then in corm meal, coating thoroughly. Set aside to dry. Heat Canola Oil in frying pan to 370 degrees Fahrenheit (or until quite hot). Then fry the oysters until golden brown on one side, then turn carefully to brown the other (about 4 minutes on each side). They fried up a beautiful golden brown with a fresh taste, love Seafood!
For one side dish I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. I always use fresh though when I have any. I also boiled some Green Giant Mini Ears of Sweet Corn along with a slice of Klosterman Wheat Bread. For dessert/snack later some sliced Cracker Barrel 2% Sharp Cheddar Cheese with Ritz Whole Grain Crackers.
Pan-Fried Oysters
Ingredients
1 8-ounce or 16-ounce container Hilton’s Willapoint Oysters
1 cup corm meal
2 eggs, beaten with 1 teaspoon water
2 tablespoons vegetable oil or cooking fat
Drain oysters. Dip prepared oysters in egg, then in corm meal, coating thoroughly. Set aside to dry. Heat oil or fat in frying pan to 370 degrees Fahrenheit (or until quite hot). Fry oysters until golden brown on one side, then turn carefully to brown the other (about 4 minutes on each side) Serve immediately. Serves 3-5.
Willapoint fresh Shucked Oysters (Coast Seafoods)
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Fried Walleye w/ Steakhouse Seasoned Diced Potatoes, Sliced Carrots, and..
December 4, 2013 at 6:25 PM | Posted in Uncategorized | Leave a commentTags: Bell pepper, Canola, Costco, Fat, Fish, French Bread, Kroger, Sea salt, Simply Potatoes, Sliced Carrots, Walleye
Today’s Menu: Fried Walleye w/ Steakhouse Seasoned Diced Potatoes, Sliced Carrots, and French Bread
Well their saying we could get our first measurable snow fall of the season! Yes, they said that magic four letter word “Snow”! Myself I enjoy it and go on as normal but with a lot of the people in this area it puts them in panic mode! A friend of mine that works at Kroger already called me earlier and said that panic has already set in. There’s been lines all day at the check-outs, he said that people were buying items like they were going to be stranded for weeks! This area is so funny! Anyway I prepared Fried Walleye w/ Steakhouse Seasoned Diced Potatoes, Sliced Carrots, and French Bread.
I had a couple of Walleye Fillets in the freezer that I laid in the fridge to thaw overnight. I had purchased them from Costco a couple of weeks back. We had some already and they were incredible! I rinsed them off in cold water and patted dry with paper towel. Seasoned them with Sea Salt and Ground Black Pepper. Put them in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till all fillets were well coated. I then fried them in Canola Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Along with Crappie their my favorite Fresh Water Fish to eat.
For one side dish I prepared some of Simply Potatoes Steakhouse Seasoned Diced Potatoes. These are a perfect Potato Dish for any Seafood. They come Seasoned, just heat in a skillet about 10-12 minutes until heated through. I also heated up a can of Walmart Brand Sliced Carrots along with a slice of Pillsbury Rustic French Bread. For dessert later tonight a bowl of Del Monte No Sugar Added Peach Chunks.
Simply Potatoes Steakhouse Seasoned Diced Potatoes
We peel and dice fresh potatoes and add just enough delicate onion, red bell pepper and garlic to make our Simply Potatoes Steakhouse Seasoned Diced Potatoes. They make the perfect side dish to go from skillet to table. We’ve already done all the washing, peeling, dicing and spicing so you don’t have to.
Simply Potatoes – Steakhouse Seasoned Diced Potatoes
Servings: 1
Calories 80 Sodium 350 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 19 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 2 g
Cholesterol 0 mg
http://www.simplypotatoes.com/products/productview.cfm?prid=48
Fried Walleye w/ Au Gratin Potato Casserole, Green Beans, and…
November 21, 2013 at 6:07 PM | Posted in fish, greenbeans, Idahoan Potato Products | 1 CommentTags: Baked beans, Canola, Casserole, cook, Costco, Gratin, Idaho, Idahoan Potato Products, Serving size, Walleye
Today’s Menu: Fried Walleye w/ Au Gratin Potato Casserole, Green Beans, and Whole Grain Bread.
Long night and day, dealing with a sinus infection. Every time there’s a shift in the weather my sinuses let me know! High of only in the 20’s coming this weekend they say. Our new microwave came in, just waiting to have it installed above the stove. For dinner tonight I prepared Fried Walleye w/ Au Gratin Potato Casserole, Green Beans, and Whole Grain Bread
I had bought a couple of large Walleye Fillets while at Costco yesterday. I cut one up and froze it and cut the other one into smaller 
Fillets and prepared them for dinner. After cutting it up into smaller Fillets I rinsed them off in cold water and patted dry with paper towel. Seasoned them with Sea Salt and Ground Black Pepper. Put them in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till all fillets were well coated. I then fried them in Canola Oil on medium heat, about 3 to 4 minutes per side till golden brown! love Walleye, as I do most Fish. With Crappie their my favorite Fresh Water Fish to eat. Everyone agreed that was some of the freshest tasting Walleye I had ever purchased, so good job Costco!
Then for one side dish I baked a Idahoan Homestyle Au Gratin Potato Casserole. Hard to beat the Idahoan Potato Casseroles, easy to prepare and all come out delicious! I also heated up a can of Del Monte Low Sodium Cut Green Beans and a couple of slices of buttered Klosterman Wheat Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.
Idahoan Homestyle Au Gratin Potato Casserole
There’s no better way to start a savory Au Gratin Homestyle Casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
Oven Directions
Best for Golden Browning
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Nutrition Facts
Serving Size 2/3 cup mix (29 g)
Per Serving % Daily Value*
Calories 110
Calories from Fat 13
Total Fat 1.5g 2%
Sodium 690mg 29%
Carbohydrates 20.0g 7%
Dietary Fiber 2.0g 8%
Sugars 2.0g
Protein 3.0g
Petitchef
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