Best Diet Recipes of 2013

December 29, 2013 at 10:22 AM | Posted in Eating Well | 1 Comment
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From the Eating Well web site, Check out their Best Diet Recipes of 2013. The link to all is at the bottom of the post.

 

Best Diet Recipes of 2013
As 2013 comes to a close we want to make sure you have the best of the best recipes to help you lose weight in 2014. Thousands of Eating Wellpeople have clicked, cooked and rated these recipes, earning them a spot on this exclusive list of our top 50 low-calorie recipes of 2013.

 
If your New Year’s resolution is to slim down, our best diet recipes of 2013 can help you stick to your weight-loss goals! We’ve collected our very best diet recipes for all of the seasons. From quick breakfasts to hearty dinners, these top diet recipes are so flavorful and filling you won’t even realize they’re low-calorie. Try our Chicken Taco Bowls for a diet Mexican dish or Coconut-Carrot Morning Glory Muffins for a make-ahead breakfast or snack.

 

 

 

Buffalo Chicken Salad
All the flavor of Buffalo chicken wings is packed into this irresistible, healthy salad. But unlike chicken wings, you can eat a big serving of this healthy Buffalo chicken salad recipe for just 291 calories…..

 

 

 

 

Veggistrone
This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. It makes a big pot of soup, so keep some in the refrigerator for up to 5 days and freeze the rest of the vegetable minestrone soup in single-serve portions. That way you always have an easy, delicious vegetable soup to start your meal or to eat for lunch. Think of this vegetable minestrone recipe as a starting point for other healthy soup variations, too: toss in leftover chopped cooked chicken or whole-wheat pasta or brown rice to make it more satisfying……

 

 

 

 

* Click the link below to get all the Best Diet Recipes of 2013 *

 

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/best_diet_recipes_of_2013?sssdmh=dm17.712371&utm_source=EWDNL&esrc=nwewd122313

Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice

December 28, 2013 at 6:46 PM | Posted in Butterball Smoked Turkey Sausage, chicken, Zatarain's | Leave a comment
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Today’s Menu: Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice

 

Cajun Chicken Turk Saus Red Beans Rice 006

 

Another beautiful day out to be Dec. 28th, 50 degrees and sunny! Got the Hoveround Chair out and went around the street for a bit, good to get outdoors. My Mom is back at full strength and was able to get out herself for a while. For dinner tonight I prepared a Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice.

 

 

 

I used Perdue Perfect Portions Boneless, Skinless Chicken Breasts. I seasoned them with Sea Salt and Zatarain’s Creole Seasoning, also sprinkled a light coat of flour on them. I pan fried them in Canola Oil about a total of 10 minutes, turning them twice. The Creole Seasoning gave the Chicken a great flavor, spicy but not overpowering hot.

 

 

 
While the Chicken was frying I cut up 1 Butterball Smoked Turkey Sausage and lightly fried it in Extar Virgin Olive Oil. I didn’t fully get the Sausage done, I let them finish in the Zatarain’s Reduced Sodium Red Beans and Rice. To prepare the Red Beans and Rice I just used a 2 quart saucepan combined 3 1/4 cups water, 1 tablespoon of Blue Bonnet Light Stick Butter and Zatarain’s Red Beans and Rice. Stirred thoroughly and brought back to a boil. Kept stirring, reduced the heat, and added the Smoked Turkey Sausage covered and simmer over low heat for about 25 minutes. stirred occasionally to prevent sticking. Removed from the heat, let it stand for 5 minutes. stir and served. I made a bed of it on my plate and topped it with a sprinkle of fresh grated Parmesan Cheese and the Cajun Chicken Breast. Made one fine hearty dish! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts

 
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.

 
http://www.perdue.com/products/details.asp?id=451&title=PERDUE%AE%20PERFECT%20PORTIONS%AE%20Boneless,%20Skinless%20Chicken%20Breasts%20(1.5%20lbs.)

 

 

 

 

Zatarains Red Sodium Red Beans Rice
Zatarain’s Reduced Sodium Red Beans and Rice
25% Less Sodium than our Original Red Beans & Rice

Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.

A New Orleans tradition since 1889. Serves 4. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, jazz it up with Zatarain’s!

Ingredients
Enriched parboiled long grain rice (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), whole (precooked) dehydrated red beans, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, dehydrated vegetables (onion, bell pepper), modified corn starch, garlic, yeast extract, spices, soy sauce (100% soybean), cayenne pepper, dextrose, natural smoke, caramel color, partially hydrogenated soybean

Directions
Stovetop: 1. in a 2 quart saucepan combine 3 1/4 cups water, 1 tablespoon butter or margarine (optional) and zatarain’s red beans and rice. stir thoroughly and bring to boil. 2. stir, reduce heat, cover and simmer over low heat for 25 minutes. stir occasionally to prevent sticking. 3. remove from heat, let stand 5 minutes. stir and serve. red beans and rice will be saucy. for a less saucy product reduce water by 1/4 cup. Microwave: 1. in a 1 1/2

 

Amount Per Serving % Daily Value
Calories: 230
Calories from Fat: 5
Total Fat: 0.5g 1%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 720mg 30%
Total Carb: 46g 15%
Dietary Fiber: 6g 24%
Sugar: less than 1g
Protein: 9g
Vitamin A: 4%
Vitamin C: 20%
Calcium: 4%
Iron: 15%

 
http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Red-Beans-Rice.aspx

Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots,…

December 27, 2013 at 6:31 PM | Posted in carrots, fish, risotto, Zatarain's | Leave a comment
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Today’s Menu: Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread

 

 

Blackened Grouper Risotto Carrots 001

It’s been a chilly but a sunny and beautiful day out today! Started the day off by making an Egg, Canadian Bacon, and English Muffin Breakfast Sandwich with the Hamilton Beach Breakfast Sandwich Maker I had purchased about a month ago. Love this thing, it makes a perfect sandwich every time! Since it was above freezing I took my car and Mom’s over to a local car wash and had them both cleaned, and both needed it! Went to the grocery and home for the day. For dinner tonight I prepared a Blackened Grouper Fillet w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread.

 

 

 

Last night before I went to bed I laid one of the Gulf Coast Grouper Fillets in the fridge overnight to thaw. A friend of mine who goes down to the gulf Side of Florida quite often always brings me back some of his fresh caught Grouper. These are always some of the finest tasting Grouper I’ve ever had! i started by rinsing the fillet off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning. Then I got out my favorite skillet, The Cast Iron Skillet. Is there any better pan? You can’t stain it, you fry in it, bake in it, and all temperatures. Just make sure you clean it and keep it seasoned, it will last a life time and then some! Anyway added Canola Oil to the skillet and heated it on medium high. When the pan was fully heated I added my Grouper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. I hope my friend catches a lot of grouper while he’s down there after the first of the year, and keeps me in mind!

 

 

 

For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. Then I also boiled some Mini Carrots and had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Peach Chunks Cup.

 

 

 

 

 

 
Lundberg Creamy Parmesan RisottoLundberg Risotto2
Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.
Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Triple Threat: Quick, Low-Calorie, Cheap Meals

December 27, 2013 at 10:29 AM | Posted in Delish | Leave a comment
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Quick, Low-Calorie, Cheap Meals all from the Delish web site!

 

 
Triple Threat: Quick, Low-Calorie, Cheap MealsDelish

 
When it’s time to eat, all your family cares about is great taste, but you have numbers on your mind: cost, time, and calories. Thankfully, these delicious meals have the kind of numbers you’ll love — each dish is under $3 per serving, ready in 30 minutes or less, and under 365 calories. What could be better than that?

 

 

 

Turkey and Balsamic Onion Quesadillas

All you need to make these easy tortilla sandwiches are five ingredients, many of which you probably already have in your kitchen. Make them a meal by serving with simple sautéed vegetables or a tossed green salad….

 

 

 

Greek Lemon Rice Soup

Smooth silken tofu replaces the eggs in this version of the classic Greek soup. Add an extra drizzle of olive oil on top of each portion to give it an extra-luxurious taste….

 

 

 

* Click the link below to get all the recipes *
http://www.delish.com/recipes/cooking-recipes/quick-low-calorie-cheap-meals?src=nl&mag=del#slide-1

Kitchen Hint of the Day!

December 27, 2013 at 10:26 AM | Posted in Kitchen Hints | Leave a comment
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Did you know that the best time to shop for meat is in the morning? That is usually when the butcher marks down meat that is close to its sell-by-date. If you won’t cook it tonight, freeze it for later

Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries

December 26, 2013 at 6:17 PM | Posted in Aunt Millie's, Jennie-O Turkey Products, Ore - Ida, Sargento's Cheese | Leave a comment
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Today’s Menu: Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries

 

 

Turkey Burger Cheese Mushroom 006
Well the Holiday’s are over and time to get things back to normal. We didn’t have a lot of decorations so we’ll keep what we have up till this weekend. It’s been a cold but sunny day out today. Ran a couple of errands for Mom and that’s been about it for today. I warmed up the leftovers from the Christmas Feast for Mom and Dad for dinner. Myself, I really didn’t want leftovers so I prepared a Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries.

 

 

 
I used Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into patties. Pan fried them in a 1/2 Tbs of Canola Oil and seasoned it with Sea Salt and Ground Black Pepper. I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with some sauteed sliced Baby Bella Mushrooms and a slice of Sargento Reduced Fat Sharp Cheddar. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

Jennie o Lean Turkey Burgers

Jennie o Lean Turkey Burgers

Jennie – O Lean Turkey Burger Patties

An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product

 

Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%

 

 

– See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf

 

 

 

 

Ore Ida Simply
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

 

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 

 

http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Prime Rib w/ Mashed Potatoes, Green Beans, and Baked Cheddar Bay Biscuits

December 25, 2013 at 7:06 PM | Posted in BEEF, Bob Evan's, greenbeans, prime rib | 7 Comments
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Today’s Special Christmas Menu: Prime Rib w/ Mashed Potatoes, Green Beans, and Baked Cheddar Bay Biscuits

 

 

Christmas 2013 Prime Rib 004

Let me start by saying “Merry Christmas” to everyone! In the past we always had a huge family gathering for Christmas Dinner but the today as the last couple of Christmas Dinner it’s just been Mom and Dad and myself. It’s been a quiet relaxing Christmas. Another cold one out but not as bad as yesterday, no wind today made the difference. For dinner it was a feast! I prepared a Prime Rib w/ Mashed Potatoes, Green Beans, and Baked Cheddar Bay Biscuits.

 

 

 

I had purchased a Seasoned Half  Beef Ribeye for Prime Rib Roast at a local GFS Market in nearby Fairfield a while back and had it in the freezer. Laid it out in the fridge yesterday to thaw so it was ready for the oven today. Nice size one, 7.750 lbs. of nothing but Prime Rib! So easy to prepare, just preheated the oven at 250 degrees. Then placed the roast in a medium size roasting pan with a rack in it. Sprayed the rack with Pam Spray and added a 1/4″ of water to the pan. Then placed the Roast on the rack and basted it in its own juices that were in the bag. Placed it in the oven for about 2 1/2 hours, til a thermometer read 120 degrees, perfect medium rare! As it was roasting I would baste it from time to time with the juice. We buy our Prime Rib from GFS every year and the quality is always spot on. Tender, moist, and just bursting with flavor! This one was so tender you could cut it with your fork. Plus always the good thing, lots of leftovers for some incredible Prime Rib Sandwiches!

 

 

 

Prime Rib as far as I’m concerned is a meal in its self but Mom and Dad love the side dishes. So for one side I heated up our favorite Mashed Potatoes, Bob Evan’s Mashed Potatoes. These are so good and saves so much time than having to peel, cook and mashed potatoes! Then I also heated a jar of the Canned Green Beans we had Canned earlier this year. Nothing like fresh Green Beans in the Winter! As if that’s not enough my dad wanted some Corn on the Cob so I boiled some Mini Ears of Green Giant Mini Ears of Sweet Corn. I used the juice of the Prime Rib when it was done for some Gravy and I baked some Red Lobster Cheddar Bay Biscuits. First time I had baked this one. Just mixed the Packet of Biscuit with water and grated Cheddar Cheese. Mixed it into a dough and made it into balls on to a baking sheet. Baked at 425 degrees for 16 minutes. When ready I basted them with a Garlic Butter Sauce while they were still hot. Tasted just like what you get at the Red Lobster! For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 

 

GFS Prime Rib

GFS Seasoned Half Beef Ribeye for Prime Rib Roast

 

• A classic holiday choice for parties, banquets, and special events
• Slowly oven-roasted for juicy,full flavor
• Carefully selected USDA Choice and Select beef options

 

 

GFS

Kitchen Hint of the Day!

December 25, 2013 at 10:33 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Supermarkets have started using their own wording on meat packages to make you think the meat you are buying is a better grade than what it really is. Most of the major chains are buying more select-grade beef, but may call it by any number of fancy names such as “top premium beef”, “prime quality cut”, “select choice”, or “premium cut.” Be aware that these titles don’t mean a thing.

Christmas Recipes from Kraft Foods!

December 24, 2013 at 7:32 AM | Posted in baking, cooking | 1 Comment
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Need some last minute Christmas food ideas? Look no further just click the link at the end of the post. The Kraft site is loaded with great ideas.

 

Kraft Foods Logo
What would Christmas memories be without the wonderful Christmas food that comforts us during the magical holiday season. Let us help you plan an unforgettable Christmas dinner menu this year. Browse our collection of holiday recipes for Christmas cookies, Christmas side dishes and Christmas appetizers.

 

 

 

http://www.kraftrecipes.com/recipes/holidays-and-entertaining/holidays/christmas/christmas-recipes.aspx?cm_mmc=Srch-_-Google-_-cons_holiday-_-christmas_christmasevefood

Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots,

December 23, 2013 at 6:38 PM | Posted in carrots, chicken, greenbeans, Perdue Chicken Products, potatoes | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, and Baked Harvest Grain Bread

 

 

 

Mid 50’s the last couple of days and now the mid 30’s with a wind chill in the 20’s! Welcome to Ohio Winters! Dropped off a couple of gifts to my Cousin and after that sofa city, with the remote of course. For dinner tonight I prepared a (Perdue) Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, Baked Harvest Grain Bread.

 

Perdue Oven Ready Whole Chicken Breast 003

 

I used one my favorite ways to prepare Roasted Chicken, the Perdue Oven Ready Chickens! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their 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 and delicious! Plenty leftovers!

 

 

 

For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I also heated up some Sliced Carrots and we had slices of Klosterman Wheat Bread. I also opened up a couple of small cans of Mixed Fruit Cocktail for Mom and Dad. For dessert later a Healthy Choice Frozen Vanilla Bean Yogurt.

 

 

 

 

OLYMPUS DIGITAL CAMERA

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

 

Nutrion 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.)

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