Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans

October 8, 2018 at 5:29 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans

 

 

 

I picked up some Glier’s Turkey Goetta at Kroger the other day. I hadn’t had Goetta in a while and was really looking forward to having some! So for Breakfast this morning I sliced off a couple of patties for the Goetta and I prepared some Simply Potatoes Shredded Hash Browns and toasted a slice of Healthy Life Whole Grain Bread. As always the Goetta was incredible! It fries up so good and the Turkey Goetta I use has fewer calories and carbs than the regular Goetta. Love this stuff! Also had a cup of Bigelow Decaf Green Tea. Another Summer like day out there today. Mostly sunny, 90 degrees, and humid. Cleaned the house, dusted and ran the sweeper. Then did some work outside, getting a bit humid to do a lot. For Dinner tonight I prepared a Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans.

 


I prepared one of my favorite cuts of Steak, the always tender Wild Idea Buffalo Terris Major Steak. I started by brushing it lightly with Extra Light Olive Oil and then Seasoning it with McCormick Grinder Sea Salt and Grinder Peppercorn Medley. I had the Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans.

 

 

 

 


To prepare it I’m using a Cast iron Skillet that I sprayed with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat and also turned the oven on to 400 degrees. With the Steak Seasoned and Skillet heated i added the Steak to the Cast Iron. Cooked it about 1 1/2 minutes a side and then put into the oven to finish. That’s a reason I love using Cast Iron Skillets, from the stove to the oven! I want to get it to 145 degree internal temperature. Then I pulled it out of the oven and let it set for 5 minutes, to finish cooking and let that delicious juice return to the Steak. Came out a perfect medium rare, moist and delicious!

 


For a side dish I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoon Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 


To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

 


For a side I heated up the leftover Del Monte Cut Green Beans leftover from last night’s meal. Just put them in a bowl and heated them up in the microwave, doesn’t get much easier than that! Love them Green Beans! Then I also baked a loaf of Bakehouse Garlic Loaf Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 


Wild Idea Buffalo 8 oz. Terres Major Fillet

The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.
https://wildideabuffalo.com/products/8-oz-terres-major-f

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Catfish Nuggets w/ Savory Herb Potatoes and Savory Herb Potatoes and Green Beans

October 4, 2018 at 5:23 PM | Posted in fish | 1 Comment
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Today’s Menu: Catfish Nuggets w/ Savory Herb Potatoes and Savory Herb Potatoes and Green Beans

 

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. I had a real rough night dealing with Phantom Pains. I didn’t get an hours worth of sleep. They finally let up around 10:00 this morning. I’m really exhausted, these were the worst I’ve had in a while. I just wish someone would come up with a cure for Phantom Pains! Anyway after Lunch I went back to bed for most of the afternoon. For Dinner tonight its Catfish Nuggets w/ Savory Herb Potatoes and Savory Herb Potatoes and Green Beans.

 

Picked up the Catfish Nuggets at Kroger the other day and had them in the freezer. Layed the bag in the fridge overnight to thaw To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish.

 


For one side dish I prepared the Little Potato Co. Savory Herb Potatoes. We love these! The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

 

 


Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I also Baked a Loaf of Garlic Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero 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%

Chopped Bison Sirloin Steak w/ Cut Green Beans, Baked Potato, and Texas Toast

October 1, 2018 at 5:24 PM | Posted in SayersBrook Ranch | Leave a comment
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Today’s Menu: Chopped Bison Sirloin Steak w/ Cut Green Beans, Baked Potato, and Texas Toast

 

 

 

To start my Monday morning off I Poached an Egg and served it on a slice of toasted Aunt Millie’s Light Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. Partly cloudy and 82 degrees out today. Had a few errands to run, got the car washed, went to the Post Office, stopped by the ATM, and got gas. Did a few things outside around the house. For Dinner tonight I prepared a Chopped Bison Sirloin Steak w/ Cut Green Beans, Baked Potato, and Texas Toast.

 

 

 

For Dinner tonight it’s one of my favorites, SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them.

 


For a side I heated up the leftover Del Monte Cut Green Beans leftover from last night’s meal. Just put them in a bowl and heated them up in the microwave, doesn’t get much easier than that! Love them Green Beans!

 

 

 

 

I also 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. I also baked a slice of New York Bakery Lite Texas Toast, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans

September 30, 2018 at 5:23 PM | Posted in Bob Evan's, Pilgrim's Chicken | 4 Comments
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Today’s Menu: Baked Chicken Breast Strips w/ Mashed Potatoes and Fresh Green Beans

 

For Breakfast this morning I toasted a Thomas Light 100% Whole Grain English Muffin, Scrambled an Egg, and my morning cup of Bigelow Decaf Green Tea. Outside. What a beautiful morning to start this Sunday Morning! The sky to the East Orange, Yellow, and Red. Then towards the Southwest a few bright Stars and the Moon with a foggy haze around it. Can’t beat that picture! For the day another gorgeous Fall Day out there, sunny and 78 degrees. i got the cart out and did some yard work and then later took a ride around the neighborhood. Went down by the lake for a while. Then spent the afternoon watching NFL Football.For Dinner tonight I prepared Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans.

 

 


I love the Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! To prepare them; Preheat the oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.

 

For one side I heated up the leftover Bob Evan’s Mashed Potatoes from last night. Just microwave for 1 1/2 minutes and serve, just as good as homemade, if not better. I could make a meal out of just Mashed Potatoes. I also some leftover Pioneer Peppered White Gravy to top the Mashed Potatoes with.

 

 

 

 


Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. Then for Dessert later some Honey Crisp Apple Slices.

 

 

 

 

 

Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10

Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

September 26, 2018 at 5:26 PM | Posted in Bob Evan's, Pork, pork tenderloin | Leave a comment
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Today’s Menu: Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

 

 

To start my morning off I prepared a Poached Egg and served it on a slice of toasted Aunt Millie’s Light Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. Morning showers then cloudy the rest of the day, high of 71 degrees. At 9:30 I had to be back at the Family Lawyer Office to sign the final papers on my Will. Afterward stopped by a house that a friend of mine remodeling and putting it back up for sale. He’s been flipping houses for 5 years now. Good catching up with him. Then stopped by Kroger on the way home to pick up a few items. For Dinner tonight I prepared Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans.

 

 

 


On my last visit to Costco I had bought another package of the always delicious Tuscan Seasoned Pork Loin Medallions. They cut it fresh for me and seasoned it as I shopped like last time. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a couple of packages out of the freezer and let them thaw overnight in the fridge.

 

 

 


To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Medallions to the skillet and cooked it for 2 minutes a side, as it just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then baked them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork is so tender and flavorful. Seasoned just right and so moist.

 


To go with the Medallions I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 


Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

Pork Facts….


One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Roasted Applewood Smoke Flavor Turkey Breast Tenderloin w/ Mashed Potatoes……..

September 21, 2018 at 5:25 PM | Posted in Jennie-O, Jennie-O Turkey Products | 4 Comments
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Today’s Menu: Blackberry Glazed Roasted Applewood Smoke Flavor Turkey Breast Tenderloin w/ Mashed Potatoes, Cut Green Beans, and Garlic Loaf Bread

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served.And had my morning cup of Bigelow Decaf Green Tea. Started off a sunny morning but had rain move in later in the day. 93 degrees and not quite as humid. Not much going on today, took care of a few things around the house. For Dinner tonight I prepared a Blackberry Glazed Roasted Applewood Smoke Flavor Turkey Breast Tenderloin w/ Mashed Potatoes, Cut Green Beans, and Baked Garlic Loaf Bread.

 


I purchased the Jennie – O Applewood Smoke Flavor Turkey Breast Tenderloin from Meijer yesterday. Meijer is the only store that carries this and most of the other Jennie – O Turkey Products. The Turkey Tenderloin comes pre-seasoned and is 100 calories, 4 carbs, and 99% fat-free. Besides this beautiful Tenderloin all I’ll need to prepare it is some McCormick Grinders of Sea Salt and Peppercorn Medley, Blackberry Glaze, and Extra Light Olive Oil. To make the Blackberry Glaze I’ll need Smucker’s Sugarless Blackberry Jam, Red Wine Vinegar, Splenda Sugar, and Ground Cinnamon. This is an excellent Glaze for Turkey or Pork!

 


First I mixed my Blackberry Glaze and set it aside until ready to use. I left the recipe for this at the end of the post. To prepare the Tenderloin I’ll be baking it. Preheat the oven to 350°F. Next sprayed a shallow baking pan with Pam Non Stick Cooking Spray and add a tablespoon of the Extra Light Olive Oil to it. Then place the Tenderloins in the baking pan. With about 10 minutes of cooking time left I Glazed on of the Tenderloins. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 62 minutes. Remove from the oven, cover and let rest 5-10 minutes before slicing.

 


Started slicing it and it’s so very tender and moist. It has a fantastic taste. The Applewood Smoke and combination of Spices it was marinated in was perfect! Good job Jennie- O. For the added Blackberry Glaze , it was perfect! It went with the Turkey perfectly.

 

 

 

 


To go with the Turkey Tenderloin I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 


I also heated up a can of Del Monte Cut Green Beans. I also Baked a Loaf of Garlic Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 


BLACKBERRY GLAZE
INGREDIENTS Nutrition
1⁄2 cup Smucker’s Sugarfree Blackberry Jam
2 tablespoons Red Wine Vinegar
1 tablespoon Splenda sugar substitute
1⁄4 teaspoon Ground Cinnamon

DIRECTIONS
Whisk Blackberry Jam, Red Wine Vinegar, Splenda, and Cinnamon,in small bowl until blended, set aside.

 

 

 

 

Jennie – O Applewood Smoke Flavor Turkey Breast Tenderloin

JENNIE-O® Applewood Smoked Turkey Breast Tenderloin is a savory combination of flavor and ease. It comes pre-seasoned so you don’t have to marinate. And it’s 99% fat free and gluten free. Grill up a turkey breast tenderloin at your next barbeque!

* 99% FAT FREE
* PRESEASONED
* GLUTEN FREE
* 24-OZ PACKAGE
* NO ARTIFICIAL INGREDIENTS
* MINIMALLY PROCESSED

COOKING INSTRUCTIONS
CONSUMER GAS GRILL:
TO GRILL:
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
CONSUMER OVEN:
TO BAKE:
Preheat oven to 350°F. Place tenderloins in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 60-70 minutes. Remove from oven, cover and let rest 5-10 minutes before slicing.
SLOW COOKER:
Peel back and remove packaging. Place tenderloins (two in each packet) in slow cooker, add ½ cup water, and cover with lid. Cook according to chart below AND until internal temperature reaches 165°F. as measured by a meat thermometer. Remove and serve. Slow cookers may vary in cooking performance.* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size 112 g
Calories 100
Calories From Fat 5
Total Fat .5 g
Saturated Fat 5.0 g
Trans Fat .0 g
Cholesterol 40 mg
Sodium 410 mg
Total Carbohydrates 4 g
Dietary Fiber 0 g
Sugars 3 g
Protein 21 g

INGREDIENTS
Turkey Breast Tenderloin Containing up to 30% of a solution of Water, Seasoning (Sugar, Brown Sugar, Spices, Garlic Powder, Onion Powder, Apple Juice Concentrate, Maltodextrin, Molasses, Natural Flavor), Vinegar, Brown Sugar, Salt, Sugar, Baking Soda, Applewood Smoke.
https://www.jennieo.com/products/105-applewood-smoke-flavor-turkey-breast-tenderloin

Catfish Nuggets w/ Southwest Style Hash Browns and Cut Green Beans

August 31, 2018 at 5:28 PM | Posted in fish, Simply Potatoes | 1 Comment
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Today’s Menu: Catfish Nuggets w/ Southwest Style Hash Browns and Cut Green Beans

 

 

I just had a cup of the Bigelow Decaf Green Tea for Breakfast. Partly Cloudy, humid, and 89 degrees out today. Right after my Tea I headed out to Walmart. I needed printing ink, Bigelow Tea, and a few other items. Next it was off to Meijer for the rest of the Grocery Shopping. Stopped by McDonald’s and picked up Breakfast for Mom. Later in the day I went to the hospital and seen a friend of mine that I used to work with. He was in a pretty bad car wreck, but doing ok. For Dinner tonight I prepared Catfish Nuggets w/ Southwest Style Hash Browns and Cut Green Beans.

 

 

Golden Brown,I love these!

Picked up the Catfish Nuggets at Meijer earlier in the day. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish.

 

 

For one side I prepared some Simply Potatoes Southwest Style Hash Browns. I had tried all the Simply Potatoes Products but these and found some at Meijer today and they sounded perfect with the Catfish. I prepared them as I do all the Hash Brown Products. Fried them in Extra Light Olive Oil and seasoned them with Sea Salt and Ground Pepper. Great seasoning on the Hash Browns (Onion, Green and Red Bell Peppers, Garlic, Tomato, Jalapeno Peppers). Just love Potatoes with Fish.

 

 

 


I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also baked a Loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 


Simply Potatoes Southwest Style Hash Browns

Simply Potatoes Southwest Style Hash Browns start with fresh, never frozen potatoes. The bold southwest flavors of onion, green and red peppers, jalapeños, and spices deliver just the right amount of heat to wake up your taste buds.
* Fresh, never frozen, potatoes
* Prepared for you to save time and energy
* Seasoned with onion, red and green peppers, jalapeños, and southwest spices

 

 

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%

Chopped Bison Sirloin Steak w/ Fresh Green Beans, Baked Potato, and Texas Toast

July 29, 2018 at 5:20 PM | Posted in bison, SayersBrook Ranch | Leave a comment
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Today’s Menu: Chopped Bison Sirloin Steak w/ Fresh Green Beans, Baked Potato, and Texas Toast

 

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Outside it was partly cloudy and a high around 85 degrees. After I had my Tea I went to the local Kroger for a couple of items and then stopped at McDonald’s and picked up Breakfast for Mom. She went to Church afterward. Not feeling real good today, Sinus Headache. I got out the leaf blower and cleaned off the deck and driveway. Really a nice day out today. Took it easy the rest of the day. For Dinner tonight I prepared a Chopped Bison Sirloin Steak w/ Fresh Green Beans, Baked Potato, and Texas Toast.

 

 

For Dinner tonight it’s one of my favorites, SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them.

 

 

For a side I cooked up some more of the fresh Green Beans. Mom’s Cousin dropped some more of them off to us that they had grown. Had to string them and break them up. Then boiled them with a piece of Fatback Pork in the kettle. Love these fresh Green Beans!

 

 

 

 

 

 

I also 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. I also baked a slice of New York Bakery Lite Texas Toast, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs

Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans SATURDAY

July 12, 2018 at 5:20 PM | Posted in Bob Evan's, Pilgrim's Chicken | 2 Comments
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Today’s Menu: Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans

 

 

 

For Breakfast this morning I made a Breakfast Sandwich using; a toasted Healthy Life Whole Grain English Muffin, lightly fried an al fresco Country Style Chicken Sausage Breakfast Patty, And had a cup of Bigelow Decaf Green Tea. Sunny and 86 degrees out today. Finished up touching up the shed trim on the door and around the door. Then I had the last 2 shutters to touch up. Then got the cart out and went around the yard and pulled and sprayed for weeds, weeds are heavy this year. Had everything done and took the cart for a spin around the neighborhood, really nice out. For Dinner tonight its Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans.

 

 

I love the Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! I had not had these in a about a month or so. I switched over to Perdue Chicken Strips for a while so I wanted to change it back to Pilgrim’s. Preheat the oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.

 

 

 

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

 

 

 

 


Then for another side I prepared a small can of Delmonte Cut Green Beans. Just empty the can into a small sauce pan and heat until heated through. I also had a couple of slices of Garlic Bread. I baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread yesterday for Dinner and have some leftover. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 


Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10

Roasted Applewood Smoke Flavor Turkey Breast Tenderloin w/ Mashed Potatoes……..

June 8, 2018 at 5:22 PM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Blackberry Glazed Roasted Applewood Smoke Flavor Turkey Breast Tenderloin w/ Mashed Potatoes, Cut Green Beans, and Turkey Stuffing

 

 

 

So for Breakfast this morning I had some more of the Artisan Crafted Kentucky Legend Hickory Smoked Ham. I sliced off a few slices and heated it up in a skillet. Served it with a Sunnyside Up fried Egg and 2 slices of toasted Aunt Millie’s Bread (lightly buttered). Also had my morning cup of Bigelow Decaf Green Tea. I would like to thank all of you for your emails and prayers for the passing of my Dad, very much appreciated! Busy day getting everything done, and very sad. I invited a couple of my Cousins over for Dinner tonight. I prepared a Blackberry Glazed Roasted Applewood Smoke Flavor Turkey Breast Tenderloin w/ Mashed Potatoes, Cut Green Beans, and Stove Top Stuffing.

 

 


I had purchased the Jennie – O Applewood Smoke Flavor Turkey Breast Tenderloin from Meijer and had it in the freezer. Sat it in fridge to thaw overnight. Meijer is the only store that carries this and most of the other Jennie – O Turkey Products. The Turkey Tenderloin comes pre-seasoned and is 100 calories, 4 carbs, and 99% fat free. Besides this beautiful Tenderloin all I’ll need to prepare it is some McCormick Grinders of Sea Salt and Peppercorn Medley, Blackberry Glaze, and Extra Light Olive Oil. To make the Blackberry Glaze I’ll need Smucker’s Sugarless Blackberry Jam, Red Wine Vinegar, Splenda Sugar, and Ground Cinnamon.

 


First I mixed my Blackberry Glaze and set it aside until ready to use. I left the recipe for this at the end of the post. To prepare the Tenderloin I’ll be baking it. Preheat the oven to 350°F. Next sprayed a shallow baking pan with Pam Non Stick Cooking Spray and add a tablespoon of the Extra Light Olive Oil to it. Then place the Tenderloins in the baking pan. With about 10 minutes of cooking time left I Glazed on of the Tenderloins. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 62 minutes. Remove from the oven, cover and let rest 5-10 minutes before slicing.

 


Started slicing it and it’s so very tender and moist. It has a fantastic taste. The Applewood Smoke and combination of Spices it was marinated in was perfect! Good job Jennie- O. For the added Blackberry Glaze , it was perfect! It went with the Turkey perfectly.

 

 

 

 

To go with the Turkey Tenderloin I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 

 

I also heated up a can of Del Monte Cut Green Beans. Then I also made a box of Kraft Stove Top Lower Sodium Chicken Stuffing. Mom loves Stuffing so I made some for her. For Dessert later a bowl of Skinny Pop – Pop Corn along with a Diet Dr. Pepper to drink.

 

 

 

 

 

 


BLACKBERRY GLAZE
INGREDIENTS Nutrition
1⁄2 cup Smucker’s Sugarfree Blackberry Jam
2 tablespoons Red Wine Vinegar
1 tablespoon Splenda sugar substitute
1⁄4 teaspoon Ground Cinnamon

DIRECTIONS
Whisk Blackberry Jam, Red Wine Vinegar, Splenda, and Cinnamon,in small bowl until blended, set aside.

 

 

 

Jennie – O Applewood Smoke Flavor Turkey Breast Tenderloin

JENNIE-O® Applewood Smoked Turkey Breast Tenderloin is a savory combination of flavor and ease. It comes pre-seasoned so you don’t have to marinate. And it’s 99% fat free and gluten free. Grill up a turkey breast tenderloin at your next barbeque!

COOKING INSTRUCTIONS

CONSUMER GAS GRILL:TO GRILL:
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.

CONSUMER OVEN:
TO BAKE:
Preheat oven to 350°F. Place tenderloins in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 60-70 minutes. Remove from oven, cover and let rest 5-10 minutes before slicing.

SLOW COOKER:
Peel back and remove packaging. Place tenderloins (two in each packet) in slow cooker, add ½ cup water, and cover with lid. Cook according to chart below AND until internal temperature reaches 165°F. as measured by a meat thermometer. Remove and serve. Slow cookers may vary in cooking performance.* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size 112 g
Calories 100
Calories From Fat 5
Total Fat .5 g
Saturated Fat 5.0 g
Trans Fat .0 g
Cholesterol 40 mg
Sodium 410 mg
Total Carbohydrates 4 g
Dietary Fiber 0 g
Sugars 3 g
Protein 21 g

INGREDIENTS
Turkey Breast Tenderloin Containing up to 30% of a solution of Water, Seasoning (Sugar, Brown Sugar, Spices, Garlic Powder, Onion Powder, Apple Juice Concentrate, Maltodextrin, Molasses, Natural Flavor), Vinegar, Brown Sugar, Salt, Sugar, Baking Soda, Applewood Smoke.
https://www.jennieo.com/products/105-applewood-smoke-flavor-turkey-breast-tenderloin

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