Fried Chicken Thighs w/ Mashed Potatoes and Mixed Chili Beans

November 13, 2018 at 6:27 PM | Posted in beans, Bob Evan's, Bush's, chicken | 4 Comments
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Today’s Menu: Fried Chicken Thighs w/ Mashed Potatoes and Mixed Chili Beans

 

 

I tried something new for Breakfast this morning, a Jimmy Dean Simple Scrambles Turkey Sausage. It’s an Egg White, Turkey Sausage, and Cheddar Cheese Scramble. Just microwave it in the container it came in for about 1 minute and 40 seconds and done! Heated up perfect and I enjoyed it. Plenty of Egg White and Turkey Sausage, I did add an extra sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a shake of Salt and Pepper. Plus it’s only 150 calories and 3 carbs per serving! I’ll be buying more of these! Had some snow flurries overnight, nothing major. For the day it was 38 degrees and mostly cloudy. Did a load of laundry and cleaned the kitchen today. Cleaned out the fridge and freezer, cleaned the stove, and straightened up the pantry. For Dinner tonight its Fried Chicken Thighs w/ Mashed Potatoes and Mixed Chili Beans.

 

 

 

 

I purchased a package of Simple Truth Boneless and Skinless Chicken Thighs from Kroger the other day and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil.

 

 

 

 

 

 


To start I grabbed a large skillet, sprayed it with 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. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes.

 

 

 

 

 


I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!

 

 

 

 

 


For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 

 


For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a few times now and really love them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach 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.

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Recipes Fresh from the Farmers’ Market

November 10, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Recipes Fresh from the Farmers’ Market. Delicious Recipes Fresh from the Farmers’ Market with recipes like; Grilled Chicken Ratatouille, Juniper-Marinated Bison Flank Steak, and Peach and Blueberry Cobbler. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy throughout the Holiday Seasons! http://www.eatingwell.com/

Recipes Fresh from the Farmers’ Market
Summer is the season to take advantage of your local farmers’ market. Are you inspired by the piles of colorful, juicy tomatoes, fresh ears of sweet corn and shiny peppers in every color of the rainbow? Trade in your plain corn on the cob and tossed salad for these recipes that showcase your healthy haul in all its fragrant, colorful glory.

Grilled Chicken Ratatouille
We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to compliment the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir…….

Juniper-Marinated Bison Flank Steak
Rich, lean bison meat takes to the juniper-infused marinade in this easy flank steak recipe. Look for juniper berries in well-stocked supermarkets. If you can’t find bison, beef flank steak is an ideal substitute………….

Peach and Blueberry Cobbler
This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet………….

* Click the link below to get all the Recipes Fresh from the Farmers’ Market
http://www.eatingwell.com/recipes/22302/ingredients/vegetables/recipes-fresh-from-the-farmers-market/slideshow/recipes-fresh-from-the-farmers-market/

Kitchen Hint of the Day!

November 10, 2018 at 6:00 AM | Posted in Kitchen Hints | 4 Comments
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Roasting Chicken………

Create a natural roasting surface on the bottom of the roasting pan by using vegetables. Layered vegetables not only keeps the skin on the bottom of the Chicken from becoming a sloppy mess but provides flavor throughout the Chicken and a delicious base for pan drippings. You use a variety of seasonal vegetables to provide different flavors throughout the yearly seasons. Don’t forget the seasoning.

Healthy Mexican Recipes for Weeknights

November 8, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Mexican Recipes for Weeknights. Enjoy Healthy Mexican Recipes for Weeknights with recipes like; Vegetarian Spinach Enchiladas, Vegetarian Spinach Enchiladas, and Quick Shrimp Enchilada Bake. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Mexican Recipes for Weeknights
We love Mexican cuisine, but often going out for Mexican food means extra calories, fat and salt. It doesn’t have to be that way, because the key ingredients that make Mexican recipes naturally healthy—beans, rice, salsa, avocados—are so delicious. Stock up on these healthy foods and whip up a mouthwatering Mexican meal at home any night of the week.

Vegetarian Spinach Enchiladas
This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes…….

Quick Shrimp Enchilada Bake
Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well……………..

Chilaquiles Casserole
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce……………….

* Click the link below to get all the Healthy Mexican Recipes for Weeknights
http://www.eatingwell.com/recipes/22616/cuisines-regions/latin-american/mexican/weeknights/slideshow/healthy-mexican-recipes-for-weeknights/

Healthy Macaroni Recipes

November 6, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Macaroni Recipes. Delicious and Healthy Macaroni Recipes like; Buffalo Chicken Pasta Salad,Three-Cheese Vegetable Pasta Toss, and Four-Cheese Macaroni and Cheese. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine. Each issue to full of Recipes and Cooking Ideas. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Macaroni Recipes
Find healthy, delicious macaroni recipes including mac & cheese and macaroni salad. Healthier recipes, from the food and nutrition experts at EatingWell.

Buffalo Chicken Pasta Salad
This creamy crowd-pleasing pasta salad features the tantalizing flavors of Buffalo chicken with a healthy dose of vegetables. Bring it to your next potluck or picnic, or whip it up for game day………

Three-Cheese Vegetable Pasta Toss
Traditional macaroni and cheese is transformed by adding mushrooms, spinach, and tomato sauce. And it’s ready in just 20 minutes!………….

Four-Cheese Macaroni and Cheese
The more cheese the merrier in this baked macaroni recipe, which also features butternut squash and whole-grain pasta………….

* Click the link below to get all the Healthy Macaroni Recipes
http://www.eatingwell.com/recipes/19256/ingredients/pasta-noodle/pasta-by-shape/macaroni/

Healthy Aging Recipes

November 4, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Aging Recipes. Delicious and Healthy Aging Recipes like; Ham and Egg Breakfast Burrito, Grilled Steak and Peppers, and Whole-Wheat Biscuits and Sausage Gravy. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Aging Recipes
Find healthy, delicious healthy aging recipes including breakfasts, lunches and dinners. Healthier recipes, from the food and nutrition experts at EatingWell.

Ham and Egg Breakfast Burrito
This breakfast burrito is quick to make and easy to eat. Ham, egg and a dash of hot sauce cook up into an omelet and get rolled up in a delicious high-fiber tortillafor some fun fork-free eating…….

Grilled Steak and Peppers
Skewered marinated peppers and onions grill up nicely alongside beef tenderloins in this 35-minute dinner recipe. Serve with a green or grain salad for a complete meal………..

Whole-Wheat Biscuits and Sausage Gravy
Homemade creamy sausage gravy over flaky biscuits is the perfect breakfast to start a weekend morning. A mixture of white whole-wheat flour and cake flour makes these southern whole-wheat biscuits exceptionally tender. Cake flour has a lower protein content than all-purpose flour and is used for delicate cakes and biscuits. Look for unbleached cake flour, available at large supermarkets and natural food stores………..

* Click the link below to get all the Healthy Aging Recipes
http://www.eatingwell.com/recipes/18053/lifestyle-diets/healthy-aging/

Healthy 20 Minute Dinner Recipes

November 1, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy 20 Minute Dinner Recipes. Delicious and Healthy 20 Minute Dinner Recipes. Included are recipes for; Bistro Pizza, Beef Medallions with Horseradish Sauce, and Chicken with Fresh Basil Pesto. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy 20 Minute Dinner Recipes
Find healthy, delicious 20 minute dinner recipes, from the food and nutrition experts at EatingWell.

Bistro Pizza
Sun-dried tomatoes, arugula and three kinds of cheese are a delightful combination in this quick-and-easy, 15-minute pizza recipe. You’ll love the fried egg on top!……….

Beef Medallions with Horseradish Sauce
Tenderized medallions of beef sprinkled with a lemon-pepper seasoning are cooked in a hot skillet and served with a pungent, Greek yogurt-based horseradish sauce. Ready in under 15 minutes, this main dish is a great choice for special occasions…………

Chicken with Fresh Basil Pesto
Typical pesto ingredients—basil, Parmesan cheese, pine nuts, garlic and olive oil—make a tasty and fresh topper for a cooked chicken breast. But in this recipe, no heavy equipment is needed to make the pesto!…………..

* Click the link below to get all the Healthy 20 Minute Dinner Recipes
http://www.eatingwell.com/recipes/20535/cooking-methods-styles/quick-easy/dinner/20-minute/

Low-Carb Slow-Cooker Recipes

October 31, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Carb Slow-Cooker Recipes. Delicious Low-Carb Slow-Cooker Recipes including recipes like; Chicken-Corn Tortilla Soup, Dijon-Pepper Steak, and Cheesy Sweet Peppers and Corn. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Low-Carb Slow-Cooker Recipes
Find healthy, delicious low-carb slow-cooker recipes, from the food and nutrition experts at EatingWell.

Chicken-Corn Tortilla Soup
Using bone-in chicken thighs in this soup ensures the meat stays moist over the long cooking time. Not only are chicken thighs inherently juicier than breast meat, but cooking chicken on the bone also helps it stay succulent………..

Dijon-Pepper Steak
Pepper steak is a classic French dish in which a sirloin steak is coated with cracked black pepper, seared in a hot skillet and served with a simple sauce. This variation is similar but after the steak is seared, it’s finished off in a slow-cooker and served over multi-grain pasta with a creamy-Dijon sauce…………

Cheesy Sweet Peppers and Corn
If you like cheese, you’ll love this vegetable side dish. Sweet peppers—both red and green—and sweet yellow corn are slow-cooked, topped with a creamy, blue cheese sauce and sprinkled with shredded cheddar. It’s decadently delicious!……….

* Click the link below to get all the Low-Carb Slow-Cooker Recipes
http://www.eatingwell.com/recipes/20199/lifestyle-diets/low-carb/main-dishes/slow-cooker/

Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn

October 29, 2018 at 5:20 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn

 

 

To start morning off I made a cup of Bigelow Decaf Green Tea. 38 degrees out this morning and partly sunny. Had a high of 55 degrees and clouds in the afternoon. After Breakfast I went to Meijer, Mom needed a few things. Stopped by the ATM, got gas, and stopped by McDonald’s to pick up Breakfast for Mom. After Lunch I had to get the cart out of the shed along withe rake. The official Leaves Drop has began! Filled up a large Hefty Bag Yard Bag up. Just one of many upcoming leaf raking days ahead! For Dinner tonight its Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn.

 

 

 

 


I purchased a package of Simple Truth Boneless and Skinless Chicken Thighs from Kroger the other day and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil.

 

 

 

 

 

 


To start I grabbed a large skillet, sprayed it with 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. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes.

 

 

 

 


I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!

 

 

 

 

 

For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.

 

 

 

 

 

 


For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. It’s frozen Mini Ears of Sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango 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.

 

 

 

 

Green Giant® Extra Sweet Mini Ears of Corn-on-the-Cob 12 ct. Pack

* Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
* Ingredients:
Ingredients: Sweet Corn-On-The-Cob.

Directions:
Instructions: Cooking Directions:For food safety and quality, follow the directions and cook thoroughly to at least 160F. Keep frozen until ready to use. Because stove-tops and microwaves vary, adjusting cook times and heat settings may be required. Refrigerate leftovers.Stove-Top:1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. Heat to boiling over high heat.2. Cover; reduce heat slightly. Boil 8 to 10 minutes or until thoroughly heated. Do not overcook. Remove from water with tongs.Microwave:1. Place 1/4 cup water and up to 8 ears of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish.2. Cover; Microwave on high as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook.Caution: Hot! Avoid steam!Remove from water with tongs.2 ears – 6 to 12 minutes.4 ears – 10 to 16 minutes.6 ears – 12 to 18 minutes.8 ears – 14 to 20 minutes.

Safe Handling Instructions: For food safety and quality, follow the directions and cook thoroughly to at least 160F.

Nutrition Facts
Serving Size 1 mini ear (61g)

Amount Per Serving
Calories 50
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 0 mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Sugars 4g
Protein 2g

Healthy Chicken Soup Recipes

October 28, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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Another good one from the EatingWell website and Magazine, Healthy Chicken Soup Recipes. With the cold and flu season here, remember what Mom always said, Chicken Soup! Delicious and Healthy Chicken Soup Recipes like; Creamy Chicken Noodle Soup, Pressure-Cooker Chicken Enchilada Soup, and Mulligatawny Soup. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Chicken Soup Recipes
Find healthy, delicious chicken soup recipes including chicken noodle, chicken rice and Asian chicken soup. Healthier recipes, from the food and nutrition experts at EatingWell.

Creamy Chicken Noodle Soup
This easy slow-cooker chicken noodle soup is chock-full of vegetables and noodles, and gets extra creaminess from a little light cream cheese…………..

Pressure-Cooker Chicken Enchilada Soup
This easy soup flavored with chili powder and a splash of lime is quick enough to prepare for a warming weeknight meal thanks to an electric pressure cooker like the Instant Pot. Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute……….

Mulligatawny Soup
This is a soup with a long history (references to it in English go back to 1784) that can now be conveniently made in a modern appliance. Although it’s technically an English soup, its origins are decidedly Indian. (The name loosely means “pepper water” in the Tamil language of Southern India.) The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne…….

* Click the link below to get all the Healthy Chicken Soup Recipes
http://www.eatingwell.com/recipes/18201/ingredients/meat-poultry/chicken/chicken-soup/

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