Tags: Baking, BBQ Glazed Chicken Thighs, Chicken, Cooking, Del Monte Cut Green Beans, Dinner, Food, Idahoan Loaded Baked Casserole, Pillsbury Rustic French Bread, recipes
Today’s Menu: BBQ Glazed Chicken Thighs w/ Loaded Potato Casserole, Cut Green Beans, and Baked French Bread
Another beautiful Summer Day out there again! No humidity, plenty of Sun, and a high in the 70’s! Can’t beat that for an August Summer Day! Had a light breakfast of a Toasted Healthy Life Whole Grain English Muffin topped with a tablespoon of Jif Reduced Fat Peanut Butter. So after breakfast and morning workout headed out to Meijer for some Envy Apples and picked up some Jennie – O Turkey Breakfast Sausage Links and Sweet Italian Turkey Sausage. After some house cleaning got the cart out for the afternoon to enjoy all that sunshine! For dinner tonight I prepared BBQ Glazed Chicken Thighs w/ Loaded Potato Casserole, Cut Green Beans, and Baked French Bread.
This is a Kraft Recipe that I made some adjustments to; now it’s my recipe! To make this I’ll need the following: 1/2 cup Smucker’s Sugarless Peach Preserves, 1/4 cup Kraft Sweet Brown Sugar BBQ Sauce, 1/2 tsp. Garlic Powder, Sea Salt (to taste), 1 small Onion (finely chopped), and 8 small Boneless Skinless Chicken Thighs. For the Chicken Thighs I used Simple Truth Boneless Skinless Chicken Thighs.
To prepare it I preheated oven to 375ºF. Seasoned Chicken Thighs with Sea Salt. Then mixed the 1/2 cup Smucker’s Sugarless Peach Preserves, 1/4 cup Kraft Sweet Brown Sugar BBQ Sauce, and a 1/2 tsp. Garlic Powder in large bowl until blended. Stirred in onions. Added the chicken; turned to evenly coat. Placed Chicken in single layer in 8-inch square baking dish; cover with sauce. Then bake 30 min. and Chicken read 165ºF by an inserted thermometer. Then what you have, get ready, is a Winner Winner Chicken Dinner! Had to sorry! It’s really a delicious Chicken. Chicken is moist and juicy and all the ingredients combine to give it an incredible taste.
For one side dish I prepared a box of Idahoan Loaded Potato Homestyle Casserole. I love all the Idahoan Potato Products. A very quick and easy way to prepare some delicious piping hot Potato Dishes. I also heated up a can of Del Monte Cut Green Beans and baked a loaf of Pillsbury Rustic French Bread. Excellent meal tonight! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
BBQ Glazed Chicken Thighs
What You Need
1/2 cup Smucker’s Sugarless Peach Preserves
1/4 cup Kraft Sweet Brown Sugar BBQ Sauce
1/2 tsp. Garlic Powder
Sea Salt, to taste
1 small Onion, finely chopped
8 small Boneless Skinless Chicken Thighs
1 – Heat oven to 375ºF.
2 – Season Chicken Thighs with Sea Salt
2 – Mix first 3 ingredients in large bowl until blended. Stir in onions. Add chicken; turn to evenly coat.
3 – Place chicken in single layer in 8-inch square baking dish; cover with sauce.
4 – Bake 25 to 30 min. or until chicken is done (165ºF)
Idahoan Loaded Baked Homestyle Casserole
There’s no better way to start a savory Loaded Baked® homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich, cheesy, bacony side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
Best for Golden Browning
1 – PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
2 – STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
3 – BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
4 – 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.
Stove Top Directions
1 – HEAT potatoes and sauce mix, 1 1/2 cups hot water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boil over.
2 – REDUCE HEAT, then COVER and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
3 – Remove from heat and let stand a few minutes before serving.
Amount Per Serving Unprepared Prepared
Calories 100 150
Calories from fat 10 50
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 640mg 27% 30%
Total Carbohydrates 22g 7% 8%
Dietary Fiber 1g 4% 4%
Tags: Beef, Chicken, Cooking, Food, Grilling, Kitchen Hints, Meats, Pork, recipes, Tips
When grilling meats…..
Don’t pierce your meat with a fork or prongs. The juices will escape, making the meat drier and less flavorful. Use a spatula or tongs to move and flip your food.
Tags: Beef, Chicken, Cooing Tips, Cooking, Food, Grilling, Kitchen Hints, Meats, Pork, recipes
If your preparing Steak tonight remember…
Let steaks sit at room temperature for 20-30 minutes for more tender steak.
Tags: Chicken, Cooking, Diabetes, Diabetic Living Online, Diabetic Rice Recipes, Food, Jambalaya, recipes, Rice
Rice is nice but if you’re watching your carbs due to Diabetes, sometimes it’s not as nice. So to help with that it’s Diabetic Rice Recipes. It’s from the Diabetic Living Online website which has endless Diabetic Friendly Recipes. http://www.diabeticlivingonline.com/
Diabetic Rice Recipes
Just because you have diabetes doesn’t mean you need to cut rice out of your diet. Instead of starchy white rice, opt for a whole grain rice such as brown rice, which is rich in vitamin B and antioxidants. Our diabetes-friendly rice recipes can help you maintain a healthy eating plan that tastes great, too.
This light rice side dish is ready in a snap. Add some chicken to make the low-calorie, low-fat recipe a full meal. …..
Tandoori Chicken and Rice
Filled with a little bit of everything—dairy, vegetables, grain, and protein—this well-balanced chicken casserole is the perfect pick for a busy week. Plus, our homemade spice mix can’t be beat…..
Catfish and Turkey Sausage Jambalaya
Catfish gives this slimmed-down diabeticgumbo recipe its authentic Louisiana taste. Use instant brown rice to cut down on cook time……
* Click the link below to see all the Diabetic Rice Recipes
Tags: Artichokes, Carbs, Chicken, Cooking, Creamy Baked Chicken with Artichokes and Mushrooms, Diabetes, Diabetic Dish of the Week, Food, recipes
This weeks Diabetic Dish of the Week is Creamy Baked Chicken with Artichokes and Mushrooms.
Creamy Baked Chicken with Artichokes and Mushrooms
6 boneless skinless chicken breasts, Perdue Perfect Portions Chicken Breasts work perfect.
1 1/2 teaspoons Smoked Paprika
1 1/2 teaspoons Dried Thyme
1 teaspoon Dried Rosemary
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1 can (14 ounces) Artichokes packed in water, drained
1 tablespoon Butter, Blue Bonnet Light Butter
1 package (8 ounces) sliced Cremini Mushrooms (Shitaki Mushrooms could be used also)
2 tablespoons All-Purpose Flour
3/4 cup Swanson Low-Sodium Chicken Broth
1/2 cup Fat-Free Half-and-Half
Preheat oven to 375°F.
1 – Place chicken in 13X9-inch baking dish. Combine paprika, thyme, rosemary salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken.
2 – Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender. Sprinkle flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened. Stir in half-and-half; cook 1 minute. Pour evenly over chicken and artichokes.
3 – Bake 30 minutes or until no longer pink.
Makes 6 servings.
Tags: Alfredo, Chicken, Cooking, Diabetes, Diabetic Living Online, Food, Low-Carb Pasta Recipes, Pasta, recipes, Red Peppers
Some great ideas for low-carb recipes. From the Diabetic Living Online website it’s Our Best Low-Carb Pasta Recipes. You can find these recipes and many other delicious and healthy recipes on the Diabetic Living Online website.
Our Best Low-Carb Pasta Recipes
Carb control is essential in maintaining healthy blood sugar levels, but that doesn’t mean you have to completely cut out noodles. With pasta salads, soups, and traditional spaghetti, our healthy pasta recipes will satisfy your cravings for the hearty comfort foods without weighing you down. http://www.diabeticlivingonline.com/
Ribbons of fresh zucchini and snipped parsley add lively color and nutrients to this easy chicken pasta recipe featuring whole grain noodles, lean chicken, and a light, creamy homemade Alfredo sauce…..
Poblano Pasta Salad
Taste a touch of the Southwest with this low-calorie pasta salad that’s perfect for a relaxed afternoon on the patio. Make it ahead of time and add the dressing just before serving……
Red Pepper-Basil Raviolettis
Cheesy raviolettis, or mini ravioli, are the base of this simple yet satisfying dish. Packed with lean protein and a hearty dose of vitamin C, the low-carb chicken pasta fits right into your healthy eating plan…..
* Click the link below to get all the “Our Best Low-Carb Pasta Recipes”
Tags: Chicken, Cooking, EatingWell, Food, Low-Sodium Dinner Recipes, Poultry, recipes, Seafood, Shrimp
From the EatingWell website it’s Low-Sodium Dinner Recipes. Whether it’s these Low Sodium recipes or Low Calorie, Low Carb, Vegetarian, the EatingWell website has them all, Enjoy! http://www.eatingwell.com/
Lime-Honey Glazed Chicken
The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don’t let the chicken marinate any longer than 2 hours; over marinating in soy sauce and lime juice can make the texture of the meat spongy……
Black Bean & Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa……
* Click the link below to get all the Low-Sodium Dinner Recipes
Tags: Brisket, Chicken, Cooking, Crock Pot Recipes, EatingWell, Food, Pork, recipes
Here’s some delicious and healthy “Fix it and Forget it” meals from the EatingWell website. Get the crock pot out for all these recipes, Enjoy! http://www.eatingwell.com/
Healthy crock pot recipes for pulled chicken, pulled pork, brisket and more healthy crock pot dinners.
Beat the heat this summer with these easy recipes for your crock pot. Our recipes for crock pot dinners, such as Barbecue Pulled Chicken and Slow-Cooker Baked Beans, are delicious summer recipes that won’t heat up your kitchen.
Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste…….
Slow-Cooked Brisket in Onion Gravy
This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and gravy over a mound of steaming mashed potatoes with a side of green beans or sliced carrots for a perfect Sunday dinner……
Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw……
* Click the link below to get all the Summer Recipes for a Crock Pot
Tags: BBQ, Beef, Chicken, Cooking, Food, Food Trucks, Ohio, Pork, recipes, Seafood, Union Centre Food Truck Rally, West Chester
Korean barbecue, fresh baked cupcakes and chili are expected to attract hundreds here Friday when the township hosts its first food truck rally.
The Union Centre Food Truck Rally, planned for Aug. 30, will bring 15 food trucks to the township’s community square. Alcoholic beverage sales from the event, which is being organized by the Union Centre Boulevard Merchant’s Association, will benefit the launch of the Boys and Girls Club of West Chester/Liberty Twp.
The Community Foundation of West Chester/Liberty Twp. plans to launch a Boys and Girls Club thanks to a $750,000 grant from the Ohio Attorney General’s office. Community Foundation officials hope to raise enough money, eventually, to build a club complex.
Food trucks have become a popular type of eatery nationwide, said Shellie Leder, the secretary for the merchant’s association. She said the township has a strong business community to support the food truck rally event.
“We’re hoping a lot of businesses in the area bring their offices done for lunch and then come down after work (for the event),” Leder said. “West Chester, it’s a thriving city here. We do have food trucks in West Chester on a regular basis.”
Emily Frank, who operates a food truck called C’est Cheese that serves up gourmet grilled cheese in Cincinnati and greater Cincinnati neighborhoods, is one of the business owners that frequents West Chester Twp. to peddle her food. She will sell several different kinds of grilled cheese at the Union Centre Food Truck Rally.
“I’m primarily in the suburbs,” Frank said. “It’s a big misconception that food trucks are only in downtown (Cincinnati). Food trucks are not a fad, they’re here to stay.”
A variety of food will be served up at the food truck rally. Some of the trucks will serve serve desserts, such as cupcakes or shaved ice, while other will focus on main courses, including pizza, burgers and waffle sandwiches. Variety is part of the appeal of a food truck rally, Leder said.
“I have five in my family and we can’t agree on what to eat. (Food trucks) solve that problem,” she said.
The rally, which runs from 11 a.m. to 10 p.m. Aug. 30, will feature live music throughout the day. Alcoholic beverages will be available for sale and the proceeds from those sales will benefit Boys and Girls Club of West Chester and Liberty Twp.
HOW TO GO
WHAT: Union Centre Food Truck Rally benefiting The Boys and Girls Club of West Chester/Liberty
WHEN: 11 a.m. to 10 p.m. Friday, Aug. 30
WHERE: The Square @ Union Centre, 9285 Centre Pointe Drive, West Chester Twp.
Tags: Baking, Chicken, Chicken Enchiladas, Cooking, Daisy Reduced Fat Sour Cream, Dinner, Food, Mission Flour Tortillas, Old El Paso Enchilada Sauce, recipes, Sargento Cheese, Spices
Today’s Menu: Chicken Enchiladas
Long morning, I finally got in to see the Dermatologist about the lump on my finger. No Melanoma, basically it’s type of cyst that should go away with time. Glad that is over and not Melanoma! After the doctor visit we stopped by Kroger for a few items and home. Not much going on, just relaxed. For dinner tonight Mom wanted Chicken Enchiladas. So tight I prepared Chicken Enchiladas.
Then to prepare them I preheated the oven to 350 degrees F. I used Mission Carb Friendly Tortillas, first time I used them and we loved them! One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Sprinkled both sides of the Chicken Breasts with the Spice Mix. Heat the oil in a skillet over medium heat and cook the Chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork. Threw the Onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.
To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these Enchiladas! Hot, Cheesy, Flavorful, with nice Heat, not to over use the saying but it’s a “Winner, Winner Chicken Dinner!” Another Keeper Recipe courtesy of Ree Drummond. The original recipe is at the end of the post. For dessert later a Healthy Choice Dark Fudge Swirl Greek Frozen Yogurt.
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
Preheat the oven to 350 degrees F.
One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.