Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes

February 26, 2015 at 6:05 PM | Posted in Perdue Chicken Products | 1 Comment
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Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes

 

 

Baked Bone-In Whole Chicken Breast 009

Colder day out there today, back to a wind chill. They had predicted some snow overnight but it missed us, thankfully!. After a light breakfast, Whole Grain English Muffin topped with Sugarless Black Berry Jam, I worked out and done some minor chores around the house. Then and afternoon of some Computer sprucing up and cleaning. Updated some programs, deleted some programs, ran all the computer checks and such. Quiet day! For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes.

 
I used the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast. As it says “Baked Bone-In Whole Chicken Breast 004Oven Ready’, already seasoned, and little clean-up needed plus always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for some Chicken Sandwiches or Burritos! Such an easy way to have an excellent Baked Chicken Dinner!

 

Baked Bone-In Whole Chicken Breast 010
Got the big three of vegetables tonight; Corn, Green Beans, and Potatoes! For one side I heated up a can of Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn. My favorite canned corn, delicious Sweet Corn. Then I also heated up a couple of cans of Del Monte Cut Green Beans & Potatoes. Love this, contains my 2 favorites of Green Beans and Potatoes all in one can. We also had Healthy Life Whole Grain Sliced Bread. For dessert later a bowl of Breyer’s Low Carb Vanilla Ice Cream.

 

 

* And I got to try out my newest Kitchen Aid, Bear Paws. Great purchase I love using these. They lift and carve hot food, shred chicken and pork for sandwiches, and the handles stay cool. These are great to have around the Kitchen. I left the details of these at the bottom of the post.

 

 

 
PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)OLYMPUS DIGITAL CAMERA

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.

INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

Nutrition Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

 

http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs

 

 

 

Bear Paw Meat HandlersBear Paws

* Lift and carve hot food
* Dishwasher safe
* Shred meat and chicken
* Great to use for outdoor grilling or in the kitchen
* Stay cool handles

Bear Paws are like an extension of your own hands. Made from hard, durable plastic, they are perfect for lifting hot food items from the pan to the platter. Securely holds food while carving. Perfect as a meat shredding tool.

 

 

http://www.amazon.com/Bear-Paw-Products-Inc-11001/dp/B003IWI66W

Diet-Friendly Comfort Foods

February 26, 2015 at 6:25 AM | Posted in Eating Well | Leave a comment
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Diet-Friendly Comfort Foods, all from the EatingWell website! http://www.eatingwell.com/

 

Diet-Friendly Comfort FoodsEatingWell2

We’ve made these American classics healthier and diet friendly so that you can indulge and stay slim.
Everyone has one—that special dish that immediately makes you feel good. Unfortunately, comfort foods are notorious diet derailers: high in calories and saturated fat. But don’t despair: we’ve lightened your favorite recipes so they can fit within your calorie goals, while keeping the traditional flavors intact.

 

 

Loaded Twice-Baked Potatoes
Potatoes are one of the great comfort foods, especially when stuffed with a satisfying mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. Add a tossed salad and you have a healthy and hearty meal that will leave you feeling good…..

 

Oven-Fried Chicken
Great news—crunchy, flavorful fried chicken can be healthy. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken—that is good news…..

 

Meatloaf
The addition of richly flavored dried mushrooms and the whole-grain goodness of bulgur increases the vitamins and minerals and decreases the saturated fat of this meatloaf. The loaf is free-form, rather than baked in a loaf pan, which means more delicious, browned crust. This recipe is large enough to feed a big group or, even better, have leftovers for a cold sandwich the next day.

 

 

* Click the link below to get all the Diet-Friendly Comfort Foods

 
http://www.eatingwell.com/recipes_menus/recipe_slideshows/comfort_foods_to_put_back_in_your_diet?sssdmh=dm17.786233&utm_source=EWDNL&esrc=nwewd022315

February 25, 2015 at 12:03 PM | Posted in Cooking Light | 1 Comment
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Chicken Tetrazzini

From the Cooking Light website, Chicken Tetrazzini. A comfort food Casserole classic! http://www.cookinglight.com/

 

Cooking Light
Chicken Tetrazzini
A classic that makes great use of leftover turkey or chicken. It’s so creamy and comforting that you’ll be glad it makes two casseroles—one for now and one for later.

Cooking Light MARCH 2003

Yield: Serves 12 (serving size: about 1 1/3 cups; 6 servings per casserole)

Ingredients
1 tablespoon unsalted butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
3 ounces all-purpose flour (about 2/3 cup)
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 (1-ounce) slice white bread
Preparation
1. Preheat oven to 350°.

2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.

4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.

5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.

6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.

To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Note:
This recipe was updated for the November, 2012 25th anniversary issue.

Nutritional Information
Amount per serving
Calories: 422 Fat: 12.1g Saturated fat: 6.5g Monounsaturated fat: 2.7g Polyunsaturated fat: 0.8g Protein: 35g Carbohydrate: 39.6g Fiber: 2.3g Cholesterol: 76mg Iron: 2.7mg Sodium: 702mg Calcium: 272mg

 
http://www.myrecipes.com/recipe/chicken-tetrazzini-6

Kitchen Hint of the Day!

February 25, 2015 at 6:36 AM | Posted in chicken, Kitchen Hints | Leave a comment
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Kick up the flavor of your Chicken….

 

To tenderize chicken and give it a unique flavor, try basting it with a small of amount of white wine while it cooks.

Our Best Low-Carb Pasta Recipes

February 24, 2015 at 6:27 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living On Line website, Our Best Low-Carb Pasta Recipes. Now you can have your Pasta and eat it too! http://www.diabeticlivingonline.com/

 
Our Best Low-Carb Pasta RecipesDiabetic living logo
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.

 
Chicken Alfredo

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…..

 

 

*Click the link below to get their Best Low-Carb Pasta Recipes

 

 

http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-low-carb-pasta-recipes

One of America’s Favorites – Caesar Salad

February 23, 2015 at 6:24 AM | Posted in One of America's Favorites | 4 Comments
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A Caesar salad

A Caesar salad

A Caesar salad is a salad of romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is often prepared table side.

 

 

The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.” A number of Cardini’s staff have said that they invented the dish.

Julia Child said that she had eaten a Caesar salad at Cardini’s restaurant when she was a child in the 1920s. The earliest contemporary documentation of Caesar Salad is from a 1946 Lawry’s The Prime Rib (Los Angeles, California) restaurant menu, twenty-two years after the 1924 origin attributed to the Cardinis.

 

 

A simple Caesar salad

A simple Caesar salad

The original Caesar salad recipe (unlike his brother Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the 1970s, Cardini’s daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

Bottled Caesar dressings are now produced and marketed by many companies.

The trademark brands, “Cardini’s”, “Caesar Cardini’s” and “The Original Caesar Dressing” are all claimed to date to February 1950, though they were only registered decades later, and more than a dozen varieties of bottled Cardini’s dressing are available today. Some recipes include mustard, avocado, tomato, bacon bits, garlic cloves or anchovies. Cardini’s Brand original Caesar dressing is somewhat different from Rosa’s version.

 

 

One of the most common Caesar salad variations, shown here topped with grilled chicken

One of the most common Caesar salad variations, shown here topped with grilled chicken

Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. Certain Mexican restaurants may improvise on items such as substituting tortilla strips for croutons or Cotija cheese for the Parmesan.

Ingredients
Common ingredients in many recipes:

* romaine or cos lettuce
* olive or vegetable oil
* fresh crushed garlic
* salt to taste
* fresh-ground black pepper
* lemon or lime juice – fresh squeezed
* Worcestershire sauce
* raw or coddled egg yolks
* freshly grated Parmesan cheese
* freshly prepared croutons

Variations
There are limitless variations. However, some of the more common are:

* other varieties of lettuce
* grilled poultry (most often chicken), meat, shellfish, or fish
* capers
* Romano cheese
* anchovies
* bacon

 

 

 

There is inherent risk of infection by salmonella bacteria occasionally found in raw egg from cracked or improperly washed eggshells. This is a concern with many similar dressings that are emulsified with eggs, though generally the pH level is thought to be acidic enough to kill those bacteria. Nevertheless, later versions of the recipe call at least for briefly cooked coddled eggs or pasteurized eggs. Recipes may omit the egg and produce a “Caesar vinaigrette”. Many variations of this salad exist; yogurt is sometimes substituted for the eggs to maintain a creamy texture and others call for using mayonnaise, oil and vinegar.

 

Lunch – Thin ‘n Trim All Natural Sweet Italian Chicken Sausage with Red Bell Peppers

February 21, 2015 at 1:42 PM | Posted in Thin n Trim | Leave a comment
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Thin n trim sweet Italian

Came across a product while at Kroger yesterday that I had not seen before, Thin ‘n Trim All Natural Sweet Italian Chicken Sausage with Red Bell Peppers. So I purchased a package and tried them at lunch this afternoon and I’m glad I came across these Sausages!

 
They are pre-cooked, so all you have to do is heat them up and they’re ready to serve. I heated mine up in the microwave and served it on a Healthy Life Whole Grain Bun and topped with French’s Spicy Golden Mustard. It’s a great tasting, meaty Sausage. The Red Bell Peppers with the Chicken is perfect, and easy to prepare. They have different varieties so I’ll try some others.

 
Thin ‘n Trim All Natural Sweet Italian Chicken Sausage with Red Bell PeppersThin n trim
A low sodium, traditionally sweet Italian sausage flavor of anise and fennel mixed with diced red bell peppers. Great for grilling or use in various Italian dishes.

Description:
Made from Skinless Chicken Breast and Chicken Thigh Meat. Diced red
bell peppers and fennel are the accent flavors.
Ingredients:
Skinless Chicken Meat, Red Bell Peppers, Water, Contains less than 2% of
Sea Salt, Fennel, Turbinado Sugar and Natural Flavoring

Nutrition Facts
Serving Size 1 Link (56 g)
Servings Per Container 5
Amount Per Serving
Calories 70 Calories from Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0.5 g 3%
Trans Fat 0 g
Cholesterol 20 mg 7%
Sodium 250 mg 10%
Total Carbohydrate 1 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 12 g

 

 

http://www.thinntrim.com/products/all-natural-chicken-sausage-product/all-nat-sweet-italian-chicken-sausage-with-red-bell-peppers/

 

 

http://www.thinntrim.com/

Easy Mexican Food Favorites

February 20, 2015 at 6:13 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s Easy Mexican Food Favorites. http://www.eatingwell.com/
Easy Mexican Food Favorites

 

 

EatingWell2

Crispy Turkey Tostadas
Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side…..

 

Mini Chile Relleno Casseroles
Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook’s best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores……

 
* Click the link below to see all the Easy Mexican Food Favorites

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/easy_mexican_food_favorites?sssdmh=dm17.785652&slide=4&utm_source=EWTWNL&esrc=nwewtw021715

Kitchen Hints of the Day!

February 20, 2015 at 6:12 AM | Posted in Kitchen Hints | Leave a comment
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Before You Cook Chicken…….

 

* Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
* For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.
* Always wash hands, counter tops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.

 

http://www.eatchicken.com/index.aspx

Kitchen Hints of the Day!

February 19, 2015 at 6:19 AM | Posted in chicken, Kitchen Hints | 1 Comment
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Before You Cook Chicken…….

 
1 – Refrigerate raw chicken promptly. Never leave it on counter top at room temperature.
2 – Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
3 – Freeze uncooked chicken if it is not to be used within 2 days.

 
http://www.eatchicken.com/chicken-cooking-tips-food-safety.aspx

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