Diabetic Dish of the Week – Chicken, Shrimp and Steak Skewers With Sofrito

August 4, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Chicken, Shrimp and Steak Skewers With Sofrito. Some of the ingredients you’ll be using are Chicken Thighs, Skirt Steak, Shrimp, Bell Peppers, Sweet Chilies, Papaya, and more! Dinner is served! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chicken, Shrimp and Steak Skewers With Sofrito

Chicken, Shrimp and Steak Skewers With Sofrito

Ingredients
Preparation time: 25 minutes
Marinating time: 24 hours
Cooking time: 15 minutes.

1 1/4 pounds skinless chicken thigh meat, cut into 20 one-ounce segments
1 1/4 pounds lean skirt steak, fat removed, cut into 10 two-ounce segments
20 large shrimp
1 onion, chopped
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1/4 green bell pepper, chopped
3 sweet chilies, chopped
2 cloves garlic, minced
1/2 cup fresh cilantro leaves
1 tablespoon vegetable oil
1 green pepper
1 red onion
1 medium papaya (optional)

Directions
Yield: 10 skewers
Serving size: 1 skewer

Sofrito:

1 – Place chicken pieces, steak pieces, and shrimp in a shallow dish. Place all sofrito ingredients in an electric blender. Blend into a coarse puree. Pour entire contents of blender over chicken, steak, and shrimp. Cover and marinate 24 hours in the refrigerator.

2 – When ready to grill skewers, slice green pepper into 20 strips, cut red onion into 20 wedges, and peel papaya and cut into 20 cubes. To assemble skewers, place 2 pieces of chicken, 1 piece of steak, 2 shrimp, 2 strips of green pepper, 2 wedges of red onion, and 2 cubes of papaya on each skewer, alternating for color and variety. Discard any remaining sofrito. Place the skewers on a hot grill and cook thoroughly, turning to heat evenly, for approximately 15 minutes until chicken and beef are cooked through. (If desired, you may instead broil skewers using the oven broiler.) Serve immediately.

Nutrition Information:
Calories: 222 calories, Carbohydrates: 8 g, Protein: 26 g, Fat: 9 g, Saturated Fat: 3 g, Sodium: 115 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-shrimp-and-steak-skewers-with-sofrito/

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Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

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

 

 

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

 

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

 

 

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

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

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

 

 

 

 

 

 

 

 


Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

July 3, 2020 at 7:04 PM | Posted in chicken | 1 Comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

To start my day off I prepared some Simply Potatoes Shredded Hash Browns and heated up some Kroger Diced Ham. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. One of my favorite Breakfast Dishes. Also had a cup of Bigelow Decaf Green Tea. 94 degrees, partly sunny, and very humid. Not much going on today. Did a few things around the house. For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

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

 

 

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

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

I had opened up a quart jar of Canned Green Beans and had them already cooking. I love these, Green Beans they always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert/Snack later I had a 100 Calorie Mini Bag of Snyder’s Pretzel Sticks and a Diet Mango/Tea 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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

April 27, 2020 at 6:32 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

To start my Monday Morning off I prepared some Simply Potatoes Shredded Hash Browns, heated up some Kroger Diced Ham, and Fried a Sunny Side Up Egg. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Then placed the Sunny Side Egg on top of all of it. One of my favorite Breakfast Dishes. Also had a cup of Bigelow Decaf Green Tea. I had to make some repairs on my Hoveround today. A friend of mine came over to give me a hand, we both had the masks on. We replaced all 4 tires, the arm rest assembly on both arms, and replaced the batteries. It was a complete overhaul, it needed it too! Good to have friends you can rely on! For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

I had a a couple of packages of Skinless and Boneless Chicken Thighs that I had delivered a couple of weeks ago from Kroger.I had them in the freezer and grabbed a package last night and let it thaw in the fridge overnight.To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

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

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, 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 Pretzel Sticks and a Coke Zero 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.

Healthy Chicken Recipes

March 25, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , ,

From the EatingWell webste and Magazine its Healthy Chicken Recipes. You’ll find Delicious and Healthy Chicken Recipes with recipes including Slow-Cooker Honey-Orange Chicken Drumsticks, Chicken Shawarma with Potatoes, and Spice-Roasted Chicken and Lemon Potatoes. Winner, Winner…….. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/


Healthy Chicken Recipes
Find healthy, delicious chicken recipes including chicken and pasta, easy chicken casseroles, low-calorie chicken recipes, and chicken pot pie. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Honey-Orange Chicken Drumsticks
This slow-cooker chicken recipe makes a perfect alternative to standard tomato-based barbecued chicken. Both kids and adults will devour these drumsticks, doused in a honey-sweetened sauce spiked with orange, ginger and garlic…………………………

Chicken Shawarma with Potatoes
Cook once; eat thrice: this chicken shawarma recipe makes a satisfying single-serving dinner, plus extra chicken, potatoes, and onions that you can use later in the week……………………….

Spice-Roasted Chicken and Lemon Potatoes
If it isn’t already, this vibrant dish will make oven-roasted chicken a favorite at your house. With the lemon potatoes, it’s an irresistible and simple meal. You can use the leftover meat in soup, sandwiches, and salads…………………………………

* Click the link below to get all the Healthy Chicken Recipes
http://www.eatingwell.com/recipes/18241/ingredients/meat-poultry/chicken/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

March 14, 2020 at 6:43 PM | Posted in chicken | 3 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

To start this Saturday Morning off I made a Breakfast Sandwich. To make I heated up 4 slices of of Boar’s Head Sweet Sliced Ham, topped it with a slice of Swiss Cheese (melted on top of the Ham), 1 Fried Egg (Medium Size) Over Easy, and served on a couple of Aunt Millie’s Light Whole Grain Bread. The Sandwich was so good, that melted Swiss Cheese and the Runny Egg was fantastic! I also had a cup of Biglow Decaf Green Tea. Well its day 3 of semi isolation. Although I did go to the Doctor and to Kroger for some items for Mom. I could get out without too much worry but I take the chance of perhaps catching the flu or virus and passing it to Mom. And that would not be good, she’s 92 years old. This new Corona Virus is deadly for Senior Citizens. I’ve got Mom on lock down for 3 weeks until hopefully this virus lets up. Our area here in Butler County, Ohio has it’s first 3 confirmed cases of it so its time to shut it down for a while. A lot of things are closed for 2-3 weeks so there’s not much to do. Grocery Stores are still open though. Hope all of you are safe! For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

I had a picked up a couple of packages of Skinless and Boneless Chicken Thighs at Kroger yesterday. I put one in the freezer and kept one out for our Dinner tonight. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

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

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, 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 tonight I had a Del Monte Diced Peaches Cup.

 

 

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

February 28, 2020 at 6:42 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with I Can’t Believe It’s Not Butter. I also heated a up a couple of Johnsonville Turkey Breakfast Sausage Links and had a cup of Bigelow Decaf Green Tea. Partly cloudy, windy, cold, and a high of 37 degrees. We can’t complain though, our Winter has been mild one. After Lunch I went to the Bank ATM, dropped off some letters for Mom at the Post Office, and got gas. Not much else going on today. For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

 

I had a package of Skinless and Boneless Chicken Thighs in the freezer. Set the package in the fridge to thaw overnight. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

 

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

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, 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 tonight I had a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 


Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Healthy Chicken Recipes

February 23, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Chicken Recipes. Chicken Breasts, Chicken Thighs, Chicken Legs, Chicken Wings, love that Chicken. Find recipes like Slow-Cooker Honey-Orange Chicken Drumsticks, Ginger-Orange Chicken Thighs with Baby Bok Choy, and Crock-Pot Pineapple Chicken. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Chicken Recipes
Find healthy, delicious chicken recipes including chicken and pasta, easy chicken casseroles, low-calorie chicken recipes, and chicken pot pie. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Honey-Orange Chicken Drumsticks
This slow-cooker chicken recipe makes a perfect alternative to standard tomato-based barbecued chicken. Both kids and adults will devour these drumsticks, doused in a honey-sweetened sauce spiked with orange, ginger and garlic……………………………..

Ginger-Orange Chicken Thighs with Baby Bok Choy
Searing the chicken before roasting at high heat ensures super-crispy skin. Combine that with mandarin oranges and you’ve got a healthy orange-chicken dish reminiscent of the favorite fried one at the mall food court–but without the fryer……………………………

Crock-Pot Pineapple Chicken
This slow-cooker chicken with pineapple has a hint of ginger and sesame and is made with simple ingredients you may already have in your pantry! Look for fresh pineapple that’s been peeled and cored already to make assembly even easier. Serve with brown rice to sop up the sweet and savory sauce…………………………….

* Click the link below to get all the Healthy Chicken Recipes
http://www.eatingwell.com/recipes/18241/ingredients/meat-poultry/chicken/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

February 10, 2020 at 6:31 PM | Posted in chicken | Leave a comment
Tags: , , , , , , , , , ,

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

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Still dealing with the sinuses and headaches. I was able to get in to my Family Doctor. He looked me over and said I had a Sinus Infection. He wrote me a prescription that I filled at Walgreen’s. So I took the first dose, hope it helps! For Dinner tonight one of my favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

 

 

I had a bought package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger yesterday. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

 

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

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

 

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, 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 tonight I had a 100 Calorie Mini Bag of Snyder’s of Hanover Mini Pretzels with 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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

January 6, 2020 at 6:42 PM | Posted in chicken, greenbeans, potatoes | 2 Comments
Tags: , , , , , , , , , ,

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

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 44 degrees and partly cloudy out there today. After my Tea I went to Walmart. Needed some Printing Ink and a few other things. On the way back I stopped at McDonald’s and picked up Breakfast for Mom. Got the rake and leaf blower out and cleaned off the deck, driveway, and raked the front yard. Did a few other things around the house outside. For Dinner tonight one of my favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

 

I had a bought package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger and had them in the freezer. Laid the package in the fridge overnight to thaw. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

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

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, 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 tonight I had a 100 Calorie Mini Bag of Snyder’s of Hanover Mini Pretzels with 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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Be the kind of person you would like to meet!

Tamalemala - Recipes From Family & Friends

Recipes Collected Over The Years Growing Up In The Hawaiian Islands - An Online Recipe Box

A Taste of Home

Life is a combination of magic and pasta

Everyday Cheer

Finding pleasure in the simple things in life

Markdowns and Letdowns

Letdown since the 80's