Panko Crispy Turkey Tenderloins w/ Baked Fries

March 9, 2021 at 7:10 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 Scrambled a couple of Eggs, heated up 2 Johnsonville Turkey Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread and had a cup of Bigelow Decaf Green Tea. Nice way to start the day! 66 degrees and mostly sunny out, still windy. After Breakfast I went to Kroger for a few things for Mom and stopped by McDonald’s and picked up Breakfast for her. Did a little yard work and then later a friend of mine stopped by for a while to catch up a bit. 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 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. I served these with some Blue Cheese Dressing for dipping. We have found a new Keeper Recipe! 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 Peach Snapple 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/

Sea Scallops and Pasta Roni – Butter and Garlic

March 7, 2021 at 7:06 PM | Posted in pasta, Pasta Roni, scallops, seafood | Leave a comment
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Today’s Menu: Sea Scallops w/ Pasta Roni – Butter and Garlic and Baked Italian Loaf Bread

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. After Tea I went and picked up Breakfast at Wendy’s for Mom. Well Mom and her other friends from Church all went to Church today. First time she and her 3 friends have been since last November! They were so glad to go and to see each other again. That is the longest Mom and ever not been to Church in her life, and she really missed going. So I was very glad she’s going back finally. I spent most of the afternoon cleaning and trying to get my Covid Vaccine scheduled. Everything is booked solid right now. I’ll keep trying. For Dinner tonight I’m preparing Sea Scallops w/ Pasta Roni – Butter and Garlic and Baked Italian Loaf Bread.

First time using Sea Scallops with the Pasta Roni, I’ve always used Shrimp. So for the Scallops part of the dish I used Meijer Sea Scallops. I had purchased these last week. I already had washed them and had them in the freezer. I sat the bag in the fridge overnight to thaw. I love Scallops and all Seafood. For the Scallops; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray, 1 tablespoon of Extra Virgin Olive Oil and 1 pat of Blue Bonnet Light Butter, that I heated on medium heat. I seasoned the Scallops with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Scallops to the skillet. Cooked them 2 minutes per side, turning the Scallops once. And as the Scallops was cooking I started to prepare the Pasta.

 

I’m having the Pasta Roni – Butter and Garlic. As all the Pasta Roni’s, it’s Delicious! It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box, leftovers coming tomorrow. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one easily prepared and delicious Shrimp and Pasta Dish! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Trop A Rocka Snapple to drink.

 

 

 

 

 

Scallops………
Scallops are a great source of magnesium and potassium, which are both important for heart and brain health. They also promote blood vessel relaxation, help control blood pressure and enable better blood circulation.

Scallops are a naturally low carbohydrate food. A 100-gram serving of scallops provides just 137 calories and 6.3 grams of carbohydrates. Keep in mind, however, that serving size can vary. If scallops are added to a hearty rice dish with several different ingredients, for example, you’re likely to consume fewer of them.

The scallop size can also vary. According to government sources, an average serving size of scallops is about 3.5 ounces (100 grams), which can include 4 to 5 large scallops, 9 to 12 medium scallops or 15 to 20 small scallops.

 

 

 


PASTA RONI BUTTER and GARLIC FLAVOR
Angel hair pasta in a creamy butter and garlic sauce with other natural flavors
Everything’s better with buttery flavor. And garlic, did we mention garlic?

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
https://www.ricearoni.com/products/Pasta_Roni/Butter_and_Garlic

Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

February 26, 2021 at 11:14 PM | Posted in Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. Partly cloudy and 50 degrees out today. After my Tea I went to Meijer for a few items. Picked up Breakfast at Wendy’s for Mom. Still getting used to my new Hoveround Chair. It’s basically the same but I was used to my old chair and how it handled. I gave my old chair to a woman across the street. She really needed it. She was having trouble moving a hand powered wheelchair. So my old chair will really help her. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.

 

I had picked some Pork Chops at Meijer earlier. To prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to the pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 160°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible tasty Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!

 

We love the trio of a Pork Chop, Golden Hominy, and Green Beans/ Potatoes. I have these 2 sides quite often when having Pork Chops. For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. I also had Baked a Loaf of Garlic Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Popcorn and a Diet Snapple Mango/Tea to drink.

 

 

 

 

 

 

 


Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Panko Crispy Turkey Tenderloins w/ Baked Fries

January 31, 2021 at 7:31 PM | Posted in Jennie-O, Jennie-O Turkey Products, Ore - Ida | 2 Comments
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Today’s Menu: Panko Crispy Turkey Tenderloins w/ Baked Fries

 

 

For Breakfast I heated up the leftover Biscuits and Gravy. Also had a cup of Bigelow Decaf Green Tea. It snowed a couple of inches overnight. Then this morning it started raining, which got rid of most of the snow, high of 39 degrees. More snow coming though. There’s not a thing to do today, I’m all caught up on housework, laundry and such. So it was kick back TV and Crossword day! For Dinner tonight I prepared Panko Crispy Turkey Tenderloins w/ Baked Fries.

 

 

I purchased a package of JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins on my last visit to Meijer. There’s only 120 calories, 1 gram of fat and 0 carbs per serving! I looked around at different recipes and I combined a couple of ideas from a few of them to prepare the Tenderloins tonight. I’m making Panko Crispy Turkey Tenderloins. To make these I’ll be needing 1/3 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 3 minutes per side.

 

 

Hey Chicken Tenders, you just got replaced! 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. We have found a new Keeper Recipe! I also baked some Ore Ida Crinkle Cut Fries. Then 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/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

January 27, 2021 at 7:05 PM | Posted in chicken, greenbeans, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

To start this Thursday morning off I prepared a cup of Bigelow Decaf Green Tea. Light rain, light snow and a high of 33 degrees. After I had my Tea I went to the Bank ATM, got gas, and picked up Breakfast for Mom. Well be getting a new neighbor. A lady that lived across the street moved out and another lady is moving in Saturday. For some reason that home sales every few years. We live in a good neighborhood here, everyone is really good people. So lucky! So for Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

We just can’t seem to have Fried Chicken Thighs without Fried Potatoes and Green Beans! I had the Chicken Thighs in the freezer and grabbed a package last night and let it thaw in the fridge overnight. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. 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.

 

I had opened up a quart jar of Canned Green Beans and had them already cooking. I love these Green Beans. They always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert/Snack later I had a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 


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.

Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

November 20, 2020 at 7:15 PM | Posted in greenbeans, Pork, pork chops, spices and herbs | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

 

 

For Breakfast this morning I made a favorite of mine French Toast. I made using Aunt Millie’s Light Whole Grain Bread, Egg Beaters, Blue Bonnet Light Butter, Ground Cinnamon, Ground Nutmeg, and Log Cabin Sugar Free Maple Syrup. I saved calories and carbs by using the Light Butter, Egg Beaters, and the Log Cabin Sugar Free Syrup. The Syrup is only 25 calories and 8 carbs per serving and tastes as good regular Maple Syrup.I also had a 8 oz. glass of 2% Milk and had my morning cup of Bigelow Decaf Green Tea.

 

 

We had a high of 62 degrees and cloudy out, the winds made it feel a bit cooler though. Did some yard work. Got my cart, rake, and leaf blower out of the shed. Then raked the front yard and took the leaf blower and cleaned off the deck and driveway areas. Later I gave my neighbor a hand raking his yard. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.

 

I had picked some Pork Chops a while back at Meijer. Had them in the freezer so I grabbed the Chops from the freezer last night and let them thaw overnight in the fridge. Then to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 160°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible tasty Crust on the Chop with the inside being tender and moist! Love this seasoning on the Pork!

 

We love the trio of a Pork Chop, Golden Hominy, and Green Beans/ Potatoes. I have these 2 sides quite often when having Pork Chops. For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. I also had Baked a Loaf of Garlic Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

November 9, 2020 at 7:03 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

To start this Thursday morning off I prepared a cup of Bigelow Decaf Green Tea. Another perfect Fall Day out today, 80 degrees and sunny. I had forgot some of Mom’s grocery list so I had to go back to Meijer. On the way back home I stopped at Wendy’s and picked up Breakfast for Mom. Back home did a few chores around the house and then got the cart out of the shed and took a ride around the neighborhood. It is so nice outside! For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

We just can’t seem to have Fried Chicken Thighs without Fried Potatoes and Green Beans! I had the Chicken Thighs in the freezer and grabbed a package last night and let it thaw in the fridge overnight. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. 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.

 

I had opened up a quart jar of Canned Green Beans and had them already cooking. I love these Green Beans. They always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert/Snack later I had 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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

October 8, 2020 at 7:04 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

To start this Thursday morning off I prepared a cup of Bigelow Decaf Green Tea. Another perfect Fall Day out today, 73 degrees and sunny. Just not a lot to do. I’m all caught up on everything. There’s a Park nearby so I took a ride over there to see the trees that have turned color. Then went down by the lake for a while. As I said, not a thing going on. For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

We just can’t seem to have Fried Chicken Thighs without Fried Potatoes and Green Beans! I had the Chicken Thighs in the freezer and grabbed a package last night and let it thaw in the fridge overnight.To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. 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.

 

I had opened up a quart jar of Canned Green Beans and had them already cooking. I love these Green Beans. They always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert/Snack later I had a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 


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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

August 27, 2020 at 5:14 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

To start this Thursday morning off I prepared a Egg Beater’s Egg White Ham and Cheese Omelet. Used Egg Beater’s Egg Whites, Meijer Diced Ham, and Sargento Off the Block Shredded Cheddar Cheese. I also had a cup of Bigelow Decaf Green Tea. 87, humid, with a couple of passing showers out there today. Not much going on today. Did a few things around the house and then caught up on some shows I had recorded. For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

We just can’t seem to have Fried Chicken Thighs without Fried Potatoes and Green Beans! I had the Chicken Thighs in the freezer and grabbed a package last night and let it thaw in the fridge overnight.To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. 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.

 

I had opened up a quart jar of Canned Green Beans and had them already cooking. I love these, Green Beans they always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert/Snack later I had a Jello Sugar Free Dark Chocolate Pudding. Take Care and Stay Safe all!

 

 

 

 

 

 

 

 


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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

August 1, 2020 at 7:14 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

Woke up with a big appetite! I prepared a Breakfast Sandwich. I used 4 slices of Boar’s Head Sweet Slice Ham, 1/2 slice of Swiss Cheese, a Fried Egg, and served on a Thomas Light English Muffin. With that first bite the Egg Yolk busted and spread all over the Sandwich. It was one gooey and delicious mess, it was a 2 napkin Breakfast! I also had a cup of Bigelow Decaf Green Tea. 94 and partly sunny out, rain moving in later in the day. Not much going on today. Did a few things around the house. For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

We are having the family favorite Big 3 Of Dinner tonight – Fried Chicken Thighs, Fried Potatoes, and Green Beans! I had the Chicken Thighs in the freezer and grabbed a package last night and let it thaw in the fridge overnight.To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. 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.

 

I had opened up a quart jar of Canned Green Beans and had them already cooking. I love these, Green Beans they always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert/Snack later I had a Jello Sugar Free Dark Cherry Jello. Take Care and Stay Safe all!

 

 

 

 

 

 

 

 


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.

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