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/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

June 2, 2022 at 6:51 PM | Posted in chicken, Katie's Best Chicken | 2 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

I had a cup of Bigelow Decaf Green Tea to start my morning. Heavy rain overnight into the morning until about Noon. 73 degrees and cloudy after the rain moved out. Did a load of laundry after Breakfast. Then I cleaned the house, dusted , mopped and ran the sweeper. Later I got the cart out of the shed and took a spin around the neighborhood. My cart is getting old, I’ve had it for 14 years now. I may need a new one before long. For Dinner tonight it’s Fried Chicken Thighs w/ Fried Potatoes and Cut Green Beans.

 

For the Chicken I used Katie’s Best Boneless and Skinless Chicken Thighs. 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 for 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 them 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 can of Del Monte Cut Green Beans and had them already heating up. 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 me the trio of Fried Chicken Thighs, Fried Potatoes and Green Beans can’t be beat! For a Dessert/Snack I had a Sugar Free Jello Dark Chocolate Pudding Cup. Take Care and Stay Safe Everyone!

 

 

 

 

 

 

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/

Leftover – Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 18, 2022 at 6:56 PM | Posted in leftovers | Leave a comment
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Today’s Menu: Leftovers – Sliced Pork Tenderloin Mini Sub 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. 78 degrees and cloudy out today. Rain moving in later. I watered all the Flowers and the Garden Boxes. My Tomatoes and Peppers both look great, buds on all of them. I bought a Hanging Strawberry Plan and it’s been producing all kinds of Strawberries! For Dinner tonight I prepared the Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries. I’ll never let these Leftovers go to waste! Way too Delicious to waste. I just heated the Leftovers in a skillet on low heat. I’ve left the original post from last night below for description and instructions. Enjoy! Take Care and Stay Safe out there.

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

I love Pork Tenderloin! I purchased Pork Tenderloin from Meijer the yesterday. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 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 the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup.

 

 

 

 

 

 

 

 

 


Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 17, 2022 at 7:18 PM | Posted in Aunt Millie's Live Carb Smart, mushrooms, Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , , , , , ,

Today’s Menu: Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

I had a cup of Bigelow Decaf Green Tea for Breakfast. Then I went to Wendy’s and picked up Breakfast for Mom. Later I took Mom over to 1/2 Price Books, she needed a few to read. Mom loves reading! Then we stopped by Walmart, to the Garden Center. She bought a plat of Flowers. So I’ll be planting Flowers tomorrow. Cleaned off the Deck and Driveway areas. Then Watered the Flowers and Garden Boxes. For Dinner tonight I prepared Sliced Pork Tenderloin Mini Sub w/ Baked Fries.

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

 

I love Pork Tenderloin! I purchased Pork Tenderloin from Meijer the yesterday. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 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 the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 


Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

May 12, 2022 at 6:42 PM | Posted in Bob Evan's, chicken, greenbeans, Katie's Best Chicken | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

To start this Thursday morning off I had a cup of Bigelow Decaf Green Tea. We have a hot one out there today, but no way am I complaining! Sunny and not a cloud in the sky but low humidity. I had to get the Sunscreen on before going out the door. After my Tea I went and picked up Breakfast for Mom. Back home I helped another elderly neighbor up the street paint his shed. We’ll get his Shutters tomorrow. Nice to be out in this beautiful weather!  So for Dinner tonight it’s Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

We haven’t had my favorite trio of food in a while, so it was time! For the Chicken I used Katie’s Best Boneless and Skinless Chicken Thighs. 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 for 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 them 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 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Lemonade/Tea Snapple 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/

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
Tags: , , , , , , , , , , , ,

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
Tags: , , , , , , , , , , ,

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/

Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 6, 2022 at 7:12 PM | Posted in leftovers, Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , , , , , , ,

Today’s Menu: Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Rain and thunderstorms with a high of 68 degrees and it was bit humid out today. So another day of rain and below normal temps out. Did a load of laundry and that was it for the day. Just bummed around and did a few things around the house. For Dinner tonight I prepared Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries. Just love a Meal that’s so good you just have to have the Leftovers for Dinner the next night! I left the original post below from last night’s post for directions and ingredients. Take Care and Stay Safe All!

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

 

I love Pork Tenderloin!
I purchased Pork Tenderloin from Meijer the yesterday. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 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 the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

I’ve made this a couple of times now. Anyway I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert later a slice of Apple Pie! Mom made an Apple Pie using Splenda instead of Sugar. And it just melts in your mouth!

 

 

 

 

 

 

 

 

 

Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 5, 2022 at 7:00 PM | Posted in mushrooms, Ore - Ida, Pork, pork tenderloin | Leave a comment
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Today’s Menu: Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

 

Just a cup of Bigelow Decaf Green Tea to start my day. After my Tea I had to head back to Meijer to return a couple of items. On the way back home I stopped at Wendy’s and picked up Breakfast for Mom. Back home I helped Mom get her potted flowers planted. She had like 4 pots of them. I bought her those and 3 hanging baskets of flowers for Mother’s Day. Anything for Mom! For Dinner tonight I prepared Sliced Pork Tenderloin Mini Sub w/ Baked Fries.

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

 

I love Pork Tenderloin! I purchased Pork Tenderloin from Meijer the yesterday. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 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 the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

I’ve made this a couple of times now. Anyway I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert later a slice of Apple Pie! Mom made an Apple Pie using Splenda instead of Sugar. And it just melts in your mouth! Take Care and Stay Safe Everyone!

 

 

 

 

 

 

 

Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll

April 21, 2022 at 7:07 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll
For Breakfast this morning I toasted a couple of slices of Aunt Millie’s Live Carb Smart Wheat Bread, heated up 2 Johnsonville Turkey Breakfast Sausage Links, made a packet of Pioneer White Peppered Gravy, and had a cup of Bigelow Decaf Green Tea. It rained all last night and till about 8:00 this morning. Cloudy and 65 degrees out. The rain really helped my Pepper and Tomato Plants! They were looking a bit sad but they seem to be coming around. All caught up today. I did run the vacuum. For Dinner tonight I prepared a 6oz.Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll.

 

To prepare it I’ll need Wild Idea Buffalo Omnivore Salt Seasoning and Cooking Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Olive Oil on both sides of the Steak then seasoned both sides with the Omnivore Salt. Once the skillet is hot I added the Steak let it sear on medium heat for about 2 minutes. Then turned it once and cooked for 2 more minutes. Then I put the skillet in the oven and finished the Steak in the oven. I had to keep it in the oven a bit longer than normal because it’s a thick Steak.

 

The Steak came out a beautiful Medium Rare! Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef.

 

 

 

For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. We also had some Aunt Millie’s Live Carb Smart Dinner Rolls. Love these Rolls. Always fresh and only 35 calories and 1 net carb per roll. For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

WILD IDEA BUFFALO – NEW YORK STRIP STEAK
A classic American favorite, lean and luscious that will always take center stage on any plate. This steak is cut from the short loin and is extremely tender and flavorful.
https://wildideabuffalo.com/collections/steaks/products/new-york-strip-

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