Fried Catfish Fillet w/ Mac and Cheese and a skillet of Cornbread

April 16, 2021 at 7:10 PM | Posted in fish, Kraft, Mac and Cheese | Leave a comment
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Today’s Menu: Fried Catfish Fillet w/ Mac and Cheese and a skillet of Cornbread

 

For Breakfast I had my morning cup of Bigelow Decaf Green Tea. 59 degrees and sunny out today. Got the cart out of the shed along with a rake and leaf blower and did some yard work. Then sprayed for weeds. We have a lot of weeds this year. Weeds and Moles! More Moles than I have ever seen. I had to out more the Mole Bait and then got a couple of neighbors yards for them. Good to be outside! So for Dinner tonight I prepared Fried Catfish Fillets w/ Mac and Cheese and a skillet of Cornbread.

 

I had purchased the Catfish Fillets from Meijer and had them in the freezer. I laid the fillets in the fridge overnight to thaw.

 

I rinsed the Fillets off in water and dried them with a paper towel. To prepare them I’ll just need some Morton’s Lite Salt and Zatarain’s Fish Fri Seasoned Seafood Breading Mix. I got a large Cast Iron Skillet sprayed it with Pam Non Stick Spray and added 1 tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. As the skillet was heating I Seasoned the Catfish with the Salt and then got pie pan and added the Breading Mix to it. Then rolled the Fillets in it making sure the Fillets were well covered with Breading. With the Cast Iron heated I added the Fillets. I fried them 4 minutes a side, nice and golden brown. The Zatarain’s Breading Mix give’s it fantastic flavor.

 

To go with my Catfish I prepared a cup of Kraft 50% Whole Grain Mac and Cheese. They come 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. Love these Kraft Mac and Cheese!

 

I also made a small Cast Iron Skillet of Cornbread. Mom loves Cornbread so I made it for her. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small Cast Iron Skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert/Snack a 100 Calorie Mini Bag of Snyder’s Pretzels and a Diet Peach Snapple to drink.

 

 

 

 

 

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

 


Kraft Macaroni and Cheese Dinner
Whole Grain Original Flavor 4-2.0 oz Micro Cups

Get ready to drown into a mighty pool of cheese and cream with Kraft Easy Mac Whole Grain Original Flavor Macaroni and Cheese Dinner; dipped in extravagant cheesy sauce. Crafted with care from the USA for the people who are in love with extra cheese. Once you start eating, you will not be able to resist this thick and cheezy meal.

Love at First Healthy Bite It’s rich in taste with velvety cream and lip-licking cheese to appease your undying cravings for a cheesy – creamy bite. The pleasing fragrance in the air will magnetize you to your seat until you gobble up every last portion. So what are you waiting for? Grab a box and satisfy your cravings now!
https://www.kraftmacandcheese.com/product/00021000035861/kraft-macaroni-cheese-dinner-whole-grain-original-flavor-4-20-oz-microcups

Chicken and Dumplings and Cornbread

February 11, 2021 at 7:25 PM | Posted in chicken, Chicken and dumplings | Leave a comment
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Today’s Menu: Chicken and Dumplings and Cornbread

 

 

For Breakfast on this cold and snowy Thursday morning I Scrambled a couple of Eggs that I topped with Ortega Smoky Chipotle Taco Sauce. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and prepared a cup of Bigelow Decaf Green Tea. Outside its 26 degrees, cloudy, windy, with a wind chill in the low teens. We have another 3-4 inches that came down late yesterday and early morning. So I spent a big part of the day salting and shoveling the driveway again. For Breakfast on this cold and snowy Thursday morning I Scrambled a couple of Eggs that I topped with Ortega Smoky Chipotle Taco Sauce. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and prepared a cup of Bigelow Decaf Green Tea. So its a real Dinner treat tonight! My Mom is making her melt-in-your mouth Chicken and Dumplings and some Cast Iron Skillet Cornbread.

 

My Mom is making her Chicken and Dumplings for Dinner Tonight! I guess if you are snowed in Chicken and Dumplings are the way to go! She used Bisquick Heart Smart Mix for the Dumplings and Tyson Split Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use. My Grandmother and Mom both have used this same recipe since it came out on the Bisquick boxes. Not the best Dinner for calories and carbs but having 1 time every 4 months or so doesn’t hurt.

 

For the Chicken. She boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.

 

As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. Plus that incredible and thick broth that’s created while its all cooking is the thing that ties it all together! I can’t have these often, having Diabetes 2, but once in a while is just fine! It’s hard to resist these pillowy Dumplings of goodness!

 

As the Chicken and Dumplings were cooking I made Mom Cornbread, Mom loves Cornbread! I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.

* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker

Cornbread Salad

November 19, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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Here’s a recipe for a Cornbread Salad. To make this recipe you’ll be needing Leftover Cornbread, Kidney Beans, Chili, Salsa, Tomato, Cilantro, and Onion. Good recipe to use some of those leftovers! 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/

Cornbread Salad
Don’t let that leftover Thanksgiving cornbread go to waste! Give it a new life with this quick and easy recipe.

Ingredients
Preparation time: 5 minutes
Cooking time: 5 minutes

5 ounces leftover cornbread (about half of a 9-inch round cornbread, or 4 muffins)
1 can (15 ounces) beans (black, kidney, or navy), rinsed and drained
1 cup leftover chili or thick pasta sauce
1 tablespoon prepared salsa
1 small tomato, diced
1/4 cup chopped cilantro, parsley, or celery leaves
1/4 cup chopped onion (white, red, or green)

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Crumble leftover cornbread into bite-size pieces into a medium serving dish or pasta bowl. Combine beans and chili (or pasta sauce) and salsa in a small saucepan over medium heat to reheat for a few minutes. Do not boil. Spoon bean mixture evenly over cornbread pieces. Top with chopped tomato, cilantro, and onion. Serve immediately.

Nutrition Information:
Calories: 209 calories, Carbohydrates: 31 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 12 mg, Sodium: 604 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/cornbread-salad/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Chicken and Dumplings and Cornbread!

November 15, 2020 at 7:16 PM | Posted in chicken, Chicken and dumplings | Leave a comment
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Today’s Menu: Chicken and Dumplings and Cornbread

 

 

For Breakfast I had a bowl of All Bran Wheat Flakes along with a cup of Bigelow Decaf Green Tea. A lot of rain and high winds overnight into the morning hours before easing up. For the afternoon it started in the 50’s but dropped to the 40’s as the day went on. Did a load of laundry and then cleaned the house, dusted and vacuumed. Not much else to do today. So its a real Dinner treat tonight! My Mom is making her melt-in-your mouth Chicken and Dumplings and some Cast Iron Skillet Cornbread.

 

My Mom is making her Chicken and Dumplings for Dinner Tonight! She used Bisquick Heart Smart Mix for the Dumplings and Tyson Split Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use. My Grandmother and Mom both have used this same recipe since it came out on the Bisquick boxes.

 

For the Chicken. She boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.

 

As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. Plus that incredible and thick broth that’s created while its all cooking is the thing that ties it all together! I can’t have these often, having Diabetes 2, but once in a while is just fine! It’s hard to resist these pillowy Dumplings of goodness!

 

 

 

As the Chicken and Dumplings were cooking I made the Cornbread. I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.

 

 

 

 

 


Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.

* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker

Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato

October 29, 2020 at 7:10 PM | Posted in fish | 4 Comments
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Today’s: Menu: Fried Walleye Fillet w/ Roasted Asparagus, Baked Potato, and Baked Garlic Bread Loaf

 

For Breakfast this morning I Fried an Egg Sunny Side Up, heated up 3 slices of al fresco Chicken Bacon, and toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread that I topped with I Can’t Believe It’s Not Butter Light. I also had a cup of Bigelow Decaf Green Tea. It started raining last night around 9:00 and continued to rain all day. Had a high of 49 degrees. Mom’s blood work came back showing no major problems. They did change one of her medications though. So I went to Kroger to pick up the prescription. We have a lot of creeks and ditches that are overflowing from all the rain. Back home did some clean up work on the computer. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato.

 

I purchased the Walleye at Meijer and it in the freezer. I placed it in the fridge overnight to thaw. To prepare it I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare them I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break 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. 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.

 

For another side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 


Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

Pot Roast Sandwich w/ Red Potatoes and Sliced Carrots

October 28, 2020 at 7:09 PM | Posted in Omaha Steaks | Leave a comment
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Today’s Menu: Pot Roast Sandwich w/ Red Potatoes and Sliced Carrots

 

 

 

To start the day I toasted a Thomas Light English Muffin that I topped with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Same gloomy weather outside again. High of 53, cloudy, gray, and light rain. A very nice lady that leaves here in our community saves the frozen meals that she does not use from Meals on Wheels and the Free Store and every week or two I’ll go up and she gives them to me. Then I go around to 4 or 5 neighbors and pass them out to the ones that need it. She feels good like I do to help others. That’s what it is all about! So for Dinner tonight I heated up the Leftover Pot Roast, Potatoes, and Carrots. I made a Pot Roast Sandwich with a side of Vegetables. I used Healthy Life Wheat Buns for the Sandwich. I’ll be purchasing more of the Omaha Steaks Pot Roast. I’ve left the original post from last night for the description and preparation. Take Care and Stay Safe!

 

I purchased the Pot roast from Omaha Steaks and had it in the freezer. So I sat it in the fridge and let it thaw overnight. It’s fully cooked so you are just warming it up. To prepare it I preheat the oven to 400 degrees F. Remove the roast and juice from package and placed in covered pan. Bake for 40-50 minutes. Wow, what a beautiful looking Roast!

 

It sliced up so tender with plenty of juices and seasoned perfectly! And the taste is spot on, just an excellent Roast, thank you Omaha Steaks!

 

To go with the Roast chopped up some Carrots that I had purchased from Meijer. I first washed the Carrots off in cold water. I then grabbed a large size sauce pan and filled it with water. Added Salt to the water and heated it on high. When the water came to a boil I added the sliced Carrots. I cooked them until fork tender. Drained the water and put the cooked Carrots in a bowl. Seasoned with a bit more Salt and they were ready.

 

I also prepared some Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes! For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

 

Omaha Steaks -Fully Cooked Pot Roast
It starts with our expert butchers trimming a thick and meaty beef roast to a perfect two pounds. Then we naturally age the roast for at least 21 days to bring out its full beefy flavor and tenderness. After that, we seal in the juices and deliver it to your door. Now it’s your turn – and it doesn’t take much. With its heat-and-serve convenience, you’ll have the comfiest of comfort foods on the table in no time at all.

* Fully cooked beef roast, no slow cooker needed!
* Homemade taste with little time and effort
* Flash-frozen to seal in freshness and flavor
* Freezer-to-oven-to-table convenience
* Easily serves four

Preparation
FROM THAWED: Thaw in refrigerator.
Oven: Preheat oven to 400 degrees F. Remove thawed roast and juice from package and place in covered pan. Bake for 40-50 minutes.
FROM FROZEN:
Microwave: Place frozen roast and packaging upside down in microwave safe dish. Microwave on DEFROST for 30 minutes, turning over half way through cooking. Cut 2 small slits in packaging, microwave on high for 15-17 minutes. Remove from packaging. Slice and serve with au jus.
https://www.omahasteaks.com/product/Fully-Cooked-Pot-Roast-1-2-lbs-01163?ITMSUF=XFE

Pot Roast, Carrots, Red Potatoes, and Cornbread

October 27, 2020 at 7:17 PM | Posted in BEEF, carrots, potatoes | Leave a comment
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Today’s Menu: Pot Roast, Carrots, Red Potatoes, and Cornbread

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Cloudy, light rain, and 49 degrees outside again. Our 3rd day in a row of this weather. The only good thing is with all the rain and wind of late the large tree across the street has finally lost all its leaves. Nothing going on outside so I did a few chores around the house. I measured one of the cabinets and I’m thinking about installing a Lazy Susan. I had to have Mom at her Family Doctor for a checkup and then I had to to Kroger and pick up a prescription for her. So for Dinner tonight I prepared a Pot Roast along with Carrots, Red Potatoes, and Cornbread.

 

I purchased the Pot roast from Omaha Steaks and had it in the freezer. So I sat it in the fridge and let it thaw overnight. It’s fully cooked so you are just warming it up. To prepare it I preheat the oven to 400 degrees F. Remove the roast and juice from package and placed in covered pan. Bake for 40-50 minutes. Wow, what a beautiful looking Roast!

 

 

It sliced up so tender with plenty of juices and seasoned perfectly! And the taste is spot on, just an excellent Roast, thank you Omaha Steaks!

 

To go with the Roast chopped up some Carrots that I had purchased from Meijer. I first washed the Carrots off in cold water. I then grabbed a large size sauce pan and filled it with water. Added Salt to the water and heated it on high. When the water came to a boil I added the sliced Carrots. I cooked them until fork tender. Drained the water and put the cooked Carrots in a bowl. Seasoned with a bit more Salt and they were ready.

 

I also prepared some Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes!

 

Finally I also prepared a small Cast Iron Skillet of Cornbread. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with anything! Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

 

Omaha Steaks -Fully Cooked Pot Roast
It starts with our expert butchers trimming a thick and meaty beef roast to a perfect two pounds. Then we naturally age the roast for at least 21 days to bring out its full beefy flavor and tenderness. After that, we seal in the juices and deliver it to your door. Now it’s your turn – and it doesn’t take much. With its heat-and-serve convenience, you’ll have the comfiest of comfort foods on the table in no time at all.
* Fully cooked beef roast, no slow cooker needed!
* Homemade taste with little time and effort
* Flash-frozen to seal in freshness and flavor
* Freezer-to-oven-to-table convenience
* Easily serves four

Preparation
FROM THAWED: Thaw in refrigerator.
Oven: Preheat oven to 400 degrees F. Remove thawed roast and juice from package and place in covered pan. Bake for 40-50 minutes.
FROM FROZEN:
Microwave: Place frozen roast and packaging upside down in microwave safe dish. Microwave on DEFROST for 30 minutes, turning over half way through cooking. Cut 2 small slits in packaging, microwave on high for 15-17 minutes. Remove from packaging. Slice and serve with au jus.
https://www.omahasteaks.com/product/Fully-Cooked-Pot-Roast-1-2-lbs-01163?ITMSUF=XFE

Boiled Sweet Corn, Green Beans, and Cornbread

September 3, 2020 at 7:11 PM | Posted in greenbeans | Leave a comment
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Today’s Menu: Boiled Sweet Corn, Green Beans, and Cornbread

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Real short on time today, some family issues to help take care of. 83 degrees, humid, and rain on and off most of the day. Went to Meijer for a few items. and back home, rain had started coming down pretty good. Started some laundry when I got a call from a family member that they needed help. I was gone most of the day helping with a few things. For Dinner tonight it’s Boiled Sweet Corn, Green Beans, and Cornbread.

 

 

I didn’t get home until after 6:00 this evening so Mom prepared Dinner tonight. I had called earlier and told Mom I wasn’t that hungry and just a light Dinner of Vegetables would do for me. She boiled the Sweet Corn I had bought yesterday and also prepared a pot of 1/2 Runner Green Beans that I also bought yesterday.

 

 

Throw in a Cast Iron Skillet of Cornbread and Dinner is served! Everything was so delicious, Thank you Mom! For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

 

Sweet Corn
Sweet corn is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel.

Sweet corn also called sweetcorn, sugar corn and pole corn is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.

Sweet corn is eaten as a steamed vegetable, or on the cob, usually served with butter and salt. It can be found in Tex-Mex cooking in chili, tacos, and salads. When corn is mixed with lima beans it is called succotash. Sweet corn is one of the most popular vegetables in the United States. Fresh, canned and frozen sweet corn rank among the top ten vegetables in value and per capita consumption. Frozen cut corn is exceeded only by frozen potato products while frozen corn on the cob is 4th following peas.

 

 

 


Green Beans
Green beans are eaten around the world, and are sold fresh, canned, and frozen. They can be eaten raw or steamed, boiled, stir-fried, or baked. They are commonly cooked in other dishes such as soups, stews and casseroles. Green beans can also be pickled, much like cucumbers are.

A dish with green beans popular throughout the northern US, particularly at Thanksgiving, is green bean casserole, a dish of green beans, cream of mushroom soup, and French-fried onions. Some US restaurants serve green beans that are battered and fried, such as green bean tempura. Another popular dish, coo, consists solely of bean seeds that have been removed from their enclosing pods. Green beans are also sold dried, or fried with vegetables such as carrots, corn, and peas, as vegetable chips.

Healthy Green Salad Recipes

August 29, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Green Salad Recipes. Find some Delicious and Healthy Green Salad Recipes with recipes like Peach Salad with Tomatoes and Raspberry Vinaigrette, Chopped Greek Salad with Chicken, and Chopped Salad with Cornbread Croutons. 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 Green Salad Recipes
Find healthy, delicious green salad recipes, from the food and nutrition experts at EatingWell.

Peach Salad with Tomatoes and Raspberry Vinaigrette
Here’s a salad to toss together during the dog days of summer, when peaches and tomatoes are both at their best. Use a combination of lettuces that have different textures and flavors–a tender, more buttery variety with something more substantial and peppery, for instance…………………

Chopped Greek Salad with Chicken
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus…………………………..

Chopped Salad with Cornbread Croutons
At Handsome Hog, his restaurant in St. Paul, Minnesota, Justin Sutherland offers this chopped salad topped with any barbecued meat on the menu. The chef recommends brisket–it takes this already Southern-inspired salad a step further……………………..

* Click the link below to get all the Healthy Green Salad Recipes
http://www.eatingwell.com/recipes/18140/salad/green/

Green Beans and Cornbread

July 20, 2020 at 6:50 PM | Posted in greenbeans | 1 Comment
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Today’s Menu: Green Beans and Cornbread

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 97 degrees and sunny out today, another hot one! Busy frustrating day today! The water hose leading to the washer busted, a huge mess. I was able to get someone over and replace the hose in a couple of hours. Then I find we have a field mice problem around our shed. So I had to go and get some Mouse poison and put that out around and in the shed. Next it was one problem after another, when does Tuesday start! It was just one of those days where nothing seem to go right. So for Dinner tonight I went Meatless Monday! Fresh Green Beans and Cornbread.

It is Meatless Monday, so I thought why not! I didn’t feel like cooking after the long day today so Mom cooked some fresh Green Beans. We had bought these out in Ross, Ohio the other day and having some tonight. I love Green Beans especially when they are fresh! Last minute I boiled some Potatoes for us.

 

To go with the Green Beans Mom also prepared a medium size skill of Cornbread.For the Corn Bread we are using Martha White White Corn Meal. The Cornbread goes perfect with any meal. Mom also had Smoked Sausages with her Dinner. For Dessert later a 100 Calorie Mini Bag of Snyder’s Stick Pretzel’s with a Diet Mango/Tea Snapple. Hopefully tomorrow will be a lot calmer and less stressful! Take Care and Stay Safe Everyone!

 

 

 

 

 

 

 

 

Cooked and cut green beans

Green Beans Health Benefits………….
You should learn to love green beans with all of your heart – their powerful combination of fibre, folate, and the minerals magnesium and potassium make green beans a super food for cardiovascular health. Green beans are a healthy addition to almost any eating plan because they are a low-calorie, low-fat source of energy.

 

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