Panko Crusted Cod Fish Sandwich w/ Baked Potato Puffs

May 18, 2017 at 4:56 PM | Posted in Alexia Potato Products, fish | Leave a comment
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Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Potato Puffs

 

 

 

For Breakfast I had a toasted Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam and a cup of Bigelow Decaf Green Tea. Mostly cloudy and 82 degrees. More rain moving back in tonight. Along with that the pollen and spore count is high today, and I can tell it with my allergies! We had to have Dad at the optometrist at 9:00 this morning, he needs new glasses. Back home did a few things around the yard and shed and then took the cart out for a spin around the neighborhood. For dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Potato Puffs.

 

Purchased the Cod Loin Fillets at Kroger and had them in the freezer. So I laid a fillet of it in the fridge overnight to thaw. To prepare the Cod I rinsed the fillet off with cold water and patted dry. Then seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dipped the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Placed the fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heated the Extra Virgin Olive Oil in a skillet and placed the fillets in and cooked 3 minutes each side. Served on a Aunt Millie’s Reduced Calorie Whole Grain Bun. I love having Fish Sandwiches with Cod and the Panko Bread Crumbs. Cod cooks up great no matter how you prepare it. Plus it’s a very meaty Fish.

 

I had some of the Alexia Potato Puffs leftover so I decided to have them as a side. To prepare them; Preheat the oven to 425 degrees F. Arrange the frozen potatoes in a single layer on a baking sheet lined with foil. Baked for 25, stirring halfway through the cooking time. They bake up perfect with excellent seasoning. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 
Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Extra Virgin Olive Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.
Number of Servings: 4

 

 


Alexia Crispy Seasoned Potato Puffs with Roasted Garlic and Cracked Black Pepper

The crispy crunch consumers love in a potato puff, with the unexpected twist of Alexia’s premium seasonings: each crispy puff is perfectly seasoned with Roasted Garlic, Cracked Black Pepper, Sour Cream and Chives. —“All of the goodness of a loaded baked potato in a crispy bite-size puff.”

Nutrition Facts
Serving Size 84 g (about 14 pieces)
Amount Per Serving
Calories 150
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 580mg 24%
Potassium 240mg 7%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 1g
https://www.alexiafoods.com/products/potatoes/crispy-seasoned-potato-puffs

Panko Crusted Cod Fish Sandwich w/ Baked Potato Puffs

February 17, 2017 at 5:58 PM | Posted in Alexia Potato Products, fish | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Potato Puffs

 

 

 

 

panko-crusted-cod-fish-sandwich-w-baked-potato-puffs-001

 

For Breakfast I had a toasted Healthy Life Whole Grain English Muffin that I topped with I Can’t Believe It’s Not Butter and a cup of Bigelow Decaf Green Tea. Did some light house cleaning and gave Mom a hand with a couple of loads of laundry. Then after Lunch headed over to see Dad. He’s showing improvement, it’s just wait and see now. For dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Potato Puffs.

 

 

Purchased the Cod Loin Fillets at Kroger the other day and had them in the freezer. So I laid a fillet of it in the fridge overnight to thaw. To prepare the Cod I rinsed the fillet off with cold water and patted dry. Then seasoned them with Panko Crusted Cod Fish Sandwich w Baked Crinkle Fries 001McCormick Grinder Sea Salt and Peppercorn Medley. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dipped the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Placed the fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heated the Extra Virgin Olive Oil in a skillet and placed the fillets in and cooked 3 minutes each side. Served on a Aunt Millie’s Reduced Calorie Whole Grain Bun. I love making Fish Sandwiches with Cod and the Panko Bread Crumbs. Cod cooks up great no matter how you prepare it. Plus it’s a very meaty Fish.

 

Alexia Potato Puffs

Then for a side dish I prepared some Alexia Potato Puffs. To prepare them; Preheat the oven to 425 degrees F. Arrange the frozen potatoes in a single layer on a baking sheet lined with foil. Baked for 25, stirring halfway through the cooking time. And we have another Keeper Potato Product! Browned up perfect with excellent seasoning. For dessert later a 100 Calorie Breyer’s Vanilla Ice Cream Cup.

 

 

 

 

 
Panko Crusted Cod Fish Sandwich

Ingredients:Panko Crusted Cod Fish Sandwich w Baked Potato 002

(4) 4oz. Orange Roughy or Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Extra Virgin Olive Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.
Number of Servings: 4

 

 

 

 

 

Alexia Crispy Seasoned Potato Puffs with Roasted Garlic and Cracked Black PepperAlexia Potato Puffs

The crispy crunch consumers love in a potato puff, with the unexpected twist of Alexia’s premium seasonings: each crispy puff is perfectly seasoned with Roasted Garlic, Cracked Black Pepper, Sour Cream and Chives. —“All of the goodness of a loaded baked potato in a crispy bite-size puff.”

Nutrition Facts
Serving Size 84 g (about 14 pieces)
Amount Per Serving
Calories 150
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 580mg 24%
Potassium 240mg 7%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 1g
https://www.alexiafoods.com/products/potatoes/crispy-seasoned-potato-puffs

Baked Cod with Tomato Pesto and Baked Potato

November 11, 2016 at 5:44 PM | Posted in fish | Leave a comment
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Today’s Menu: Baked Cod with Tomato Pesto and Baked Potato

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 013

Not quite as cold out this morning but still breezy. For Breakfast I had a bowl of Cheerios along with a cup of Bigelow Decaf Green Tea. After I had Breakfast, Mom and Dad wanted McDonald’s so I went and picked up Breakfast for them. On the way back I noticed gas was at $1.80 a gallon, getting better! Not much going on today, the repairman showed up and he replaced a Kitchen drawer for us. After that just did some odds and ends jobs around the house. For dinner tonight I prepared a Baked Cod with Tomato Pesto and Baked Potato.

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 002
For Dinner tonight I prepared a Baked Cod with Tomato Pesto. First to make the Tomato Pesto I’ll need; 1 Pint Cherry Tomatoes (halved), Extra Virgin Olive Oil for seasoning + 1/4 cup, Salt and Pepper (to taste), 1 Cup fresh Basil Leaves, 2 Tablespoons toasted Pine Nuts, and 1 Clove Garlic (minced). The recipe is at the end of the post. I love this Pesto!

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 005
To prepare the Pesto; preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 008
To prepare the Cod I’ll need; 2 Cod Pieces, Light Virgin Olive Oil, Salt and Pepper (to taste). Use a rimmed foil lined baking sheet. Brush the Cod Fillets with the Olive Oil, season well with salt and Pepper (to taste) and place the sheet in the oven. Bake until the Cod flakes with a fork, about 11 minutes. To serve spoon the Pesto over each Fillet. The Pesto Sauce works perfect with Fish, the Tomatoes and Pine Nuts work great together.

 

 

 

Baked Potato
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 002

Tomato Pesto Sauce
Ingredients
Ingredients Pesto Sauce
1 Pint Cherry Tomatoes, halved
Extra Virgin Olive Oil for seasoning + 1/4 cup
Salt and Pepper, to taste
1 Cup fresh Basil Leaves
2 Tablespoons toasted Pine Nuts
1 Clove Garlic, minced

 

 

Baked Cod with Tomato Pesto and Baked Potato 003

 

Directions
Preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

Potato Crusted Cod Bites w/ Mac and Cheese

October 10, 2016 at 4:52 PM | Posted in Gorton's Seafood | Leave a comment
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Today’s Menu: Potato Crusted Cod Bites w/ Mac and Cheese

 

 

potato-crusted-cod-bites-w-mac-and-cheese-007
For Breakfast this morning I fried 2 Jennie – O Turkey Breakfast Sausage Links, Scrambled 2 medium size Eggs, toasted a slice of Healthy Life Whole Grain Bread (lightly buttered), and had the morning cup of Bigelow Decaf Green. Life is good! After Breakfast I started Mom’s laundry for her and then did some light cleaning around the house. Today is use it or lose it day! Our garbage runs tomorrow so any leftovers have to be used today or its in the garbage. Not that many today. Outside it’s another beautiful Fall Day out, sunny and 67 degrees. It was 40 degrees this morning, a bit cooler. Anyway it was on outside to do some cleaning. Lot of leaves already this year. Got the leaf blower out and cleaned the deck and driveway areas. Then I installed a new outdoor thermometer on the shed, looks good. Had everything done by Lunch so after Lunch I got the cart out for a while this afternoon., really beautiful out today. For Dinner tonight I tried a new Item I came across Gorton’s Potato Crusted Cod Bites. Tonight its Potato Crusted Cod Bites w/ Mac and Cheese.

 

potato-crusted-cod-bites-w-mac-and-cheese-001
While at Kroger I came across a new item, Gorton’s Seafood Appetizer Potato Crusted Cod Bites. These must be a fairly new item because they are not listed on the Gorton’s website. So, they come frozen in a box of 28 pieces. The box description reads; Bite-sized pieces of white flaky cod fillets in a potato coating. Sounds good to me!There’s 8 pieces per serving and their 180 calories and 16 net carbs per serving.

 

 

 

potato-crusted-cod-bites-w-mac-and-cheese-002
To prepare them; Preheat the oven to 425 degrees. Arrange the Cod on a foil lined baking sheet. Then bake 17-19 minutes, flip after 12 minutes. The internal temperature of the Bites should be at 145 degrees. Mine took a full 19 minutes. They come out golden brown and delicious! They were seasoned perfectly, I’ll keep a box of these in the freezer. Great for Snacks, Lunch, and Dinner as I’m having tonight.

 

 

 

Seasoned Haddock w Mac and Cheese 001
To go with the Cod Bites what better than Mac and Cheese! I used Kraft Macaroni and Cheese – Triple Cheese. It comes in a microwavable plastic container. To prepare it just remove the lid, add water and stir, microwave for 3 1/2 minutes, and stir in the packet of cheese sauce. And you have your Mac and Cheese! Another nice item to have in the pantry. Easy to prepare, nothing like good old-fashioned Kraft Mac and Cheese! Container makes 1 serving. For dessert tonight a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream topped with Smucker’s Sugarless Chocolate Fudge Topping.

Baked Cod and Tomato Pesto w/ Baked Stuffed Clams, Boiled Potatoes, and Asparagus

August 19, 2016 at 4:56 PM | Posted in fish, potatoes, seafood | Leave a comment
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Today’s Menu: Baked Cod and Tomato Pesto w/ Baked Stuffed Clams, Boiled Potatoes, and Asparagus

 

 

 

Baked Cod and Tomato Pesto w Baked Stuffed Clams 007
For Breakfast I had a Poached Egg served on a toasted Healthy Life Whole Grain English Muffin. Also had that morning cup of Bigelow Decaf Green Tea. After Breakfast I got the leaf blower out from the shed and did some serious cleaning outside. Cleaned and swept around the wooden deck and driveway. High in the mid 80’s and still humid out. After lunch I went and had my car cleaned, inside and outside. Then stopped by the bank and dropped off a couple of letters at the Post Office, then back home. For Dinner tonight it was small Seafood Fest! I prepared Baked Cod and Tomato Pesto w/ Baked Stuffed Clams, Boiled Potatoes, and Asparagus.

 

Baked Cod with Tomato Pesto and Baked Potato 002

First to make the Tomato Pesto I’ll need; 1 Pint Cherry Tomatoes (halved), Extra Virgin Olive Oil for seasoning + 1/4 cup, Salt and Pepper (to taste), 1 Cup fresh Basil Leaves, 2 Tablespoons toasted Pine Nuts, and 1 Clove Garlic (minced).

 

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 005
To prepare the Pesto; preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

 

 

Baked Cod and Tomato Pesto w Baked Stuffed Clams 005
To prepare the Cod I’ll need; 2-4 Cod Pieces (I used 2), Extra Virgin Olive Oil, Salt and Pepper (to taste). Use a rimmed foil lined baking sheet. Brush the Cod Fillets with the Olive Oil, season well with salt and Pepper (to taste) and place the sheet in the oven. Bake until the Cod flakes with a fork, about 11 minutes. To serve spoon the Pesto over each Fillet. I Love this Pesto Sauce! Works perfect with Fish, the Tomatoes,Basil, and Pine Nuts work great together.

 

 

Giant Garlic Shrimp, Stuffed Clams, and Baked Potato 003
For the Stuffed Clams; I purchased these at Seafood Department at Kroger. They are Matlaw Stuffed Clams (Brand). We had these a while back and couldn’t wait to have them again! For my Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right and the Louisiana Remoulade Sauce is perfect to dip it in. And yes, these are Parent Approved. Mom and Dad love them! Plus they are only $1 per Clam.

 

Baked Cod and Tomato Pesto w Baked Stuffed Clams 006
For 1 side I boiled some Baby Gold Potatoes. Picked these up at Meijer just yesterday. To prepare them I took a large pot and filled it half way with water and heated it on high. As the water started to boil I added Salt to the water. I then added the Potatoes and boiled them until fork tender. To serve, I put a few them on the plate and smashed them up a bit. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley along with some I Can’t Believe It’s Not Butter.

 

 

Roasted Asparagus 2

Then I also prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, 2 Garlic Cloves (minced), McCormick Grinder Sea Salt and Peppercorn Medley, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Slice off the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 

Baked Cod and Tomato Pesto w Baked Stuffed Clams 011

 

So it was small Seafood Fest tonight with Cod, Clams, Potatoes, and Asparagus. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar. These Bars have taken the place of the Frozen Yogurt I used to have all the time, since they no longer make it.

 

 

 

 

 

 

Tomato Pesto SauceBaked Cod with Tomato Pesto and Baked Potato 005
Ingredients
Ingredients Pesto Sauce
1 Pint Cherry Tomatoes, halved
Extra Virgin Olive Oil for seasoning + 1/4 cup
Salt and Pepper, to taste
1 Cup fresh Basil Leaves
2 Tablespoons toasted Pine Nuts
1 Clove Garlic, minced

Directions
Preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

Baked Cod with Tomato Pesto and Baked Potato

July 18, 2016 at 5:09 PM | Posted in fish | 2 Comments
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Today’s Menu: Baked Cod with Tomato Pesto and Baked Potato

 

 

Baked Cod with Tomato Pesto and Baked Potato 013
Wow, one humid morning out there today. I went out to get the morning paper and walking out felt like opening an oven door! For Breakfast this morning I prepared a Poached Egg and a toasted Healthy Life Whole Grain English Muffin. Along with my morning cup of Bigelow Decaf Green Tea. Not much to do outside, too humid and rain on and of today. So inside repaired some base board molding around the house, I’m banging into it all the time in my Hoveround Chair. Then on to the Kitchen and cleaned the Fridge, Stove, and Microwave. For dinner tonight I prepared a Baked Cod with Tomato Pesto and Baked Potato.

 
I actually got tonight’s Dinner recipe, Baked Cod with Tomato Pesto, from a Kroger Coupon and Ad we got in the mail. They used Halibut where I’m using Cod. Halibut is okay but not my favorite. Plus Cod is fewer calories and, at least to me, cooks up better.

 

Baked Cod with Tomato Pesto and Baked Potato 002

First to make the Tomato Pesto I’ll need; 1 Pint Cherry Tomatoes (halved), Extra Virgin Olive Oil for seasoning + 1/4 cup, Salt and Pepper (to taste), 1 Cup fresh Basil Leaves, 2 Tablespoons toasted Pine Nuts, and 1 Clove Garlic (minced).

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 005

 

To prepare the Pesto; preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 008
To prepare the Cod I’ll need; 2-4 Cod Pieces (I used 2), Extra Virgin Olive Oil, Salt and Pepper (to taste). Use a rimmed foil lined baking sheet. Brush the Cod Fillets with the Olive Oil, season well with salt and Pepper (to taste) and place the sheet in the oven. Bake until the Cod flakes with a fork, about 11 minutes. To serve spoon the Pesto over each Fillet. I Love this Pesto Sauce! Works perfect with Fish, the Tomatoes and Pine Nuts work great together.

 

 

Baked Potato
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 014

Tomato Pesto Sauce
Ingredients
Ingredients Pesto Sauce
1 Pint Cherry Tomatoes, halved
Extra Virgin Olive Oil for seasoning + 1/4 cup
Salt and Pepper, to taste
1 Cup fresh Basil Leaves
2 Tablespoons toasted Pine Nuts
1 Clove Garlic, minced

DirectionsBaked Cod with Tomato Pesto and Baked Potato 003
Preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

Panko Crusted Cod Fish Sandwich w/ Baked Potato Puffs

June 28, 2016 at 4:58 PM | Posted in fish | Leave a comment
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Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Potato Puffs

 

Panko Crusted Cod Fish Sandwich w Baked Potato Puffs 008
For Breakfast I had a toasted Healthy Life Whole Grain English Muffin that I topped with I Can’t Believe It’s Not Butter and a cup of Bigelow Decaf Green Tea. Then about 11:00 Dad finally made it back home! It’s been a struggle for him since the collapsed lung, he was in rehab over 2 months. But at almost 95 years old it’s tough to come back. Good to have him home. Not as hot and a lot less humid out today. Sunny and 84 degrees out. Did some cleaning on the outside of the house and got the cart out for a spin around the neighborhood. For dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Potato Puffs.

 

 

I had the Cod in the freezer. So I laid a package of it in the fridge overnight to thaw. To prepare thePanko Crusted Cod Fish Sandwich w Baked Crinkle Fries 001 Cod I rinsed the fillet off with cold water and patted dry. Then seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dipped the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Placed the fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heated the Extra Virgin Olive Oil in a skillet and placed the fillets in and cooked 3 minutes each side. Served on a Aunt Millie’s Reduced Calorie Whole Grain Bun. I love making Fish Sandwiches with Cod and the Panko Bread Crumbs. Cod cooks up great no matter how you prepare it. Plus it’s a very meaty Fish.

 

Alexia Potato Puffs
Then for a side dish I prepared some Alexia Potato Puffs. Second time I’ve had these and really like them! To prepare them; Preheat the oven to 425 degrees F. Arrange the frozen potatoes in a single layer on a baking sheet lined with foil. Baked for 25, stirring halfway through the cooking time. And we have another Keeper Potato Product! Browned up perfect with excellent seasoning. For dessert later a bowl of Breyer’s Low Carb Vanilla Ice Cream.

 

 

 

 

Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod FilletsPanko Crusted Cod Fish Sandwich w Baked Potato 002
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Extra Virgin Olive Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

Panko Crusted Cod Fish Sandwich w/ Baked Crinkle Fries

May 21, 2016 at 4:53 PM | Posted in fish, Ore - Ida | 2 Comments
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Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Crinkle Fries

 

 

Panko Crusted Cod Fish Sandwich w Baked Crinkle Fries 012
Started off the morning with a bowl of Cereal, Honey Nut Cheerios Medley Crunch. After Breakfast I started a couple of loads of laundry for Mom and did some light house cleaning. After lunch I headed over to spend the afternoon over at the rehab center to see Dad. He’s getting stronger, but slowly. Had more rain overnight and into the morning. Stopped raining but windy and cloudy all day. So for dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Crinkle Fries.

 

 
I had purchased the Cod from Kroger and had it in the freezer. I laid the Cod in the fridge overnight to thaw. To prepare the Cod I rinsed the fillet off with cold water and patted dry. I then cut the fillet in half. Then seasoned them Panko Crusted Cod Fish Sandwich w Baked Crinkle Fries 001with McCormick Grinder Sea Salt and Peppercorn Medley. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dipped the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Placed the fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heated the Extra Virgin Olive Oil in a skillet and placed the fillets in and cooked 3 minutes each side. Served on a Aunt Millie’s Reduced Calorie Whole Grain Bun. I love making Fish Sandwiches with Cod and the Panko Bread Crumbs. Cod cooks up great no matter how you prepare it. Plus it’s a very meaty Fish.

 

Italian Turkey Burger w Baked Crinkle Fries 006

I also baked some Ore Ida Crinkle Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 
Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod FilletsPanko Crusted Cod Fish Sandwich w Baked Potato 002
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Extra Virgin Olive Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

Panko Crusted Cod Fish Sandwich w/ Baked Crinkle Fries

April 16, 2016 at 5:00 PM | Posted in fish, Ore - Ida | 6 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Crinkle Fries

 

 

Panko Crusted Cod Fish Sandwich w Baked Crinkle Fries 012
It’s another beautiful Spring morning here in West Chester! For Breakfast I toasted a Healthy Life Whole Grain English Muffin that I lightly buttered with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Cleaned the house this morning, dust and vacuum. Everything done got the cart out and enjoyed the day, sunny and 70 degrees! Glad the warm temps and sun are back. For dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Crinkle Fries.

 

 

Panko Crusted Cod Fish Sandwich w Baked Crinkle Fries 001

I had purchased the Cod from Kroger yesterday. To prepare the Cod I rinsed the fillet off with cold water and patted dry. I then cut the fillet in half. Then seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dipped the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Placed the fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heated the Extra Virgin Olive Oil in a skillet and placed the fillets in and saute 3 minutes each side. Served on a Aunt Millie’s Reduced Calorie Whole Grain Bun. I love making Fish Sandwiches with Cod and the Panko Bread Crumbs. Cod cooks up great no matter which way you cook it. Plus it’s so meaty.

 

Ore Ida Crinkle Fries4_crop
I also baked some Ore Ida Crinkle Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod FilletsPanko Crusted Veal Cutlet w Jalapeno Cheese Fried Potatoes and 001
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to tastePanko Crusted Cod Fish Sandwich w Potato Pancakes 001
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Extra Virgin Olive Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

Panko Crusted Cod Fish Sandwich w/ Tater Tots

March 2, 2016 at 5:55 PM | Posted in fish, Ore - Ida | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Tater Tots

 

Panko Crusted Cod Fish Sandwich w Tater Tots 003
Started my morning off with a Egg Beater’s Egg White Scrambled, a slice of Boar’s Head Black Forest Ham, served on a Healthy Life Whole Grain English Muffin. A lot colder out there today, it was 33 degrees this morning and one cold wind blowing. The day didn’t warm up much, sunny and a high in the 30’s. Gave Mom a hand cleaning out their bedroom walk-in closet, a lot of clothes headed to Good Will. After that it was house cleaning time, dusted and vacuumed. For dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Tater Tots.

 

 
I had purchased the Cod from Kroger and had it in the freezer. I laid 2 small fillets in the fridge overnight to thaw. To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned it with McCormick Grinder Sea Panko Cod Sandwich 001Salt and Peppercorn Medley. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heated the Extra Virgin Olive Oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served on a Aunt Millie’s Reduced Calorie Whole Grain Bun.

 

 

Fish Sandwich w Baked Tater Tots 001
Then to go with the Fish Sandwich I prepared some Tater Tots. Love those Tater Tots and I always use Ore Ida Mini Tater Tots. Just bake at 425 degrees for about 15 minutes and done! I baked these at the same time I baked my Gorton’s Fish Fillet, 1 pan and easy clean up. The Tater Tots come out golden brown and delicious! I served them with a side of Hunt’s Ketchup. Fish and Potatoes, a perfect pairing. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 
Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod FilletsPanko Crusted Cod Fish Sandwich w Baked Crinkle Fries 002
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Extra Virgin Olive Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

 

 

 

Ore Ida Mini Tater Tots®

Irresistibly poppable.Ore Ida Mini Tater Tots
Just when you thought Tater Tots couldn’t get more fun, along come Mini Tater Tots. They’re fun to pop on their own, or use them in our Cheesy Tater Tots Casserole and other delicious family recipes.

Directions
Keep frozen. Easy Prep Baking: Keep frozen. Do not overcook. Appliance temperatures may vary. Please consider the performance of your appliance when following these directions. 1/2 Bag: Preheat oven to 425 degrees F. Arrange frozen Mini Tater Tots in a single layer on an 11 inch x 17 inch baking sheet. Heat for 14-16 mins. Cook to a light golden color. Season to taste. Full Bag: Preheat oven to 425 degrees F. Arrange frozen Mini Tater Tots in a single layer on an 11 inch x 17 inch baking sheet. Heat for 21-24 mins. Cook to a light golden brown. Season to taste.
Deep Fry: Caution: Ice crystals on frozen foods can cause spattering when added to hot oil. Add product carefully. Tips for Frying with Oil: Always preheat oil uncovered. If oil splatters, cover immediately and reduce heat. When splattering stops, remove cover and return to cooking temperature. Be careful not to spatter or spill oil onto hot burner of range. 1. Preheat cooking oil in electric deep fryer to 375 degrees F, check oil temperature. Fill deep fryer not more than half full of oil. 2. Fill fryer basket not more than half full of frozen mini tater tots. Carefully lower basket into hot oil. 3. Fry 3-4 minutes. Cook to a light golden color. 4. Drain on paper towels. Season to taste.

SERVING SIZE 87g
CALORIES 170
FAT 9g
SODIUM 420mg
CARBS 22g

https://www.oreida.com/Products/M/Mini-Tater-Tots#.Vk-lzXarTIU

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