Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and…..

July 26, 2019 at 6:37 PM | Posted in fish, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread

 

 

 


Started my morning off with a couple of Jennie – O Turkey Breakfast Sausage Links, Simply Potatoes Hash Browns, a slice of toasted Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. 84 degrees, low humidity, mostly sunny and a nice light breeze blowing out today! After Breakfast I did a couple loads of laundry. Next I cleaned the house, dusted and ran the vacuum. Later on got the cart out and took a ride around the neighborhood. For dinner tonight I prepared a Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread.

 

 

 

 

 

 


For dinner tonight I prepared a Lemon Baked Cod. I’ll need the following; 3 tablespoons lemon juice, 3 tablespoons butter (melted), 1/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon paprika, 1/4 teaspoon lemon-pepper seasoning, 3 cod fillets, 2 tablespoons minced fresh parsley, and 2 teaspoons grated lemon peel.

 

 

 

 

 

 


To prepare the Cod I first preheated oven to 400°. In a shallow bowl, mixed lemon juice and butter. In a separate shallow bowl, mixed flour and seasonings. Dip fillets the in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Placed the fillets in a 13×9-in. baking dish coated with Pam Cooking Spray. Drizzle with remaining lemon juice mixture. Baked 12 minutes and the fish just began to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. The Cod came out so flavorful! The Lemon is perfect with Cod.

 

 

 

 

 

 


For one side dish I prepared some Uncle Ben’s Ready Rice – Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love Rice! Then I also heated up a small can of Del Monte Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread, buttered it with I Can’t Believe It’s Not Butter. For dessert later a bowl of fresh sliced Peaches!

 

 

 

 

 

Lemon-Parsley Baked Cod Recipe

Ingredients
3 tablespoons lemon juice
3 tablespoons butter, meltedLemon
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.
Nutritional Facts
1 fillet equals 232 calories, 10 g fat (6 g saturated fat), 87 mg cholesterol, 477 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

http://www.tasteofhome.com/recipes/lemon-parsley-baked-cod

Cumin Spiced Pork Chop w/ Mashed Potatoes and Sliced Carrots

July 19, 2017 at 4:54 PM | Posted in Bob Evan's, Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Mashed Potatoes and Sliced Carrots

 

It’s Bacon and Eggs to start off this hot and very humid morning! I fried up a couple of slices of Jennie – O Turkey Bacon, 2 Eggs Scrambled, toasted 1 slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Love a good Breakfast! Dad is back in the hospital, he has pneumonia in his right lung, here we go again!  Well we are in for a stretch of hot and humid days here. High in the 90’s with a very high humidity. They say the heat index for the next 5 days will be over 100 degrees. I don’t mind the heat but can’t stand that high humidity. So anything that needs to be done outside will get done early! So this morning after Breakfast I got leaf blower out and cleaned up on the deck and driveway areas. After Lunch I took Mom’s car over to the car Shop and the oil changed and then stopped and washed and the inside cleaned. The time I got back home it was 92 degrees already. I had everything done so I caught up on some shows I had recorded. For Dinner tonight I prepared a Cumin Spiced Pork Chop w/ Mashed Potatoes and Sliced Carrots.

 

I had picked up a large Center Cut Pork Chop from the Meijer Meat Department Counter and had it in the freezer. Sat it in the fridge and let it thaw overnight. I really love the Meijer selection and quality of all their meats, and all their products and produce.

 

 

 

 

To prepare my Chop I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. I’ll be using a Cast Iron Skillet for the Chop. I love using Cast Iron Skillets, not only do the heat up evenly and retain that heat but you can also go from using it on the stove and right into the oven. So I start by heating the Extra Virgin Olive oil in the Cast Iron Skillet over medium-high heat. Add the Chop to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 145° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which gives a fantastic flavor and perfect browning to the Chop. The inside being so tender and moist! Love this seasoning on Pork. The Chop was huge, plenty leftovers for Breakfast and Lunch!

 

 

 

 

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 can of Del Monte Sliced carrots. These are so much easier to prepare than boiling fresh Carrots, and they taste just as fresh and good. I also baked a slice of the New York Bakery Light Texas Toast Bread. For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

 

 

 

 

 

 

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.

Cumin Spiced Pork Tenderloin w/ Cut Green Beans and Potatoes, Sliced Carrots…..

July 15, 2016 at 4:59 PM | Posted in beans, carrots, pork tenderloin | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Cut Green Beans and Potatoes, Sliced Carrots, and French Bread

 
Starting off another post by sending prayers to all those that lost their lives and the many injured over in Nice, France. Another senseless attack on the Human Race. It’s time this Country rallies the World against these terrorist! Again my thoughts and prayers go out to all those affected.

 
For Breakfast I toasted a Healthy Life Whole Grain English Muffin, topped with just a dab of I Can’t Believe It’s Not Butter. Then I heated some Boar’s Head Branded Deluxe Ham in a large skillet. As the Ham was heating up I Cumin Spiced Pork Tenderloin Beans Potatoes Carrots 001Scrambled some Egg Beater’s Egg White. Topped the Ham and Egg off with a sprinkle of Sargento Reduced Calorie Shredded Sharp Cheddar. Fantastic, and healthy, way to start the day! It’s somewhat cooler out, 84 degrees, but still humid with passing showers. Did a load of laundry for Mom and we had to have Dad at his Family Doctor for a check-up. Everything seemed to be good so it was back home. For Dinner tonight Spiced Pork Tenderloin w/ Cut Green Beans and Potatoes, Sliced Carrots, and French Bread.

 

 
I purchased the Simple Truth Pork Tenderloin from Kroger yesterday, a small one at just over 1 lb. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Cumin Spiced Boneless Pork Loin Roast Mashed Potatoes Cut Ita 011Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! The other “White Meat” sure is good!

 
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 Cumin Spiced Pork Chops w Golden Hominy and Cut Green Beans and 012Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). I also heated up a can of Del Monte Sliced Carrots. Another canned Vegetable that’s as good as fresh. Growing up I wouldn’t look at a Carrot, now I could have them every day! I also baked a loaf of Pillsbury French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Natural Pork Tenderloin
Natural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

http://www.simpletruth.com/products/meat/pork/natural-pork-tenderloin/

Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and…..

February 15, 2016 at 5:49 PM | Posted in carrots, fish, Uncle Ben's Rice | 2 Comments
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Today’s Menu: Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread

 

 

Lemon-Parsley Baked Cod 009
Started my morning off with a couple of Jennie – O Turkey Breakfast Sausage Links, Simply Potatoes Hash Browns, a slice of toasted Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside we ended up with 4 new inches of snow. Just as the snow we had was starting to melt we got hit again. The main roads are all clear but the side roads are still slick. I needed to go to the bank but all are closed today for President’s Day today. So I just did a few things around the house and on the computer. For dinner tonight I prepared a Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread.

 

Lemon-Parsley Baked Cod 002

Another delicious and healthy recipe from the Taste of Home website! I love that site, som many great recipes. For dinner tonight I prepared a Lemon Baked Cod. I’ll need the following; 3 tablespoons lemon juice, 3 tablespoons butter (melted), 1/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon paprika, 1/4 teaspoon lemon-pepper seasoning, 3 cod fillets, 2 tablespoons minced fresh parsley, and 2 teaspoons grated lemon peel.

 

 

 

Lemon-Parsley Baked Cod 003

To prepare the Cod I first preheated oven to 400°. In a shallow bowl, mixed lemon juice and butter. In a separate shallow bowl, mixed flour and seasonings. Dip fillets the in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Placed the fillets in a 13×9-in. baking dish coated with Pam Cooking Spray. Drizzle with remaining lemon juice mixture. Baked 12 minutes and the fish just began to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. The Cod came out so flavorful! The Lemon is perfect with Cod.

 

 

 
For one side dish I prepared some Uncle Ben’s Ready Rice – Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love Rice! Then I also heated up a small can of Del Monte Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread and a Snapple Diet Tea to drink. For dessert later a Healthy Choice Frozen Greek Yogurt.

 

 
Lemon-Parsley Baked Cod Recipe

Ingredients
3 tablespoons lemon juice
3 tablespoons butter, meltedLemon Baked Cod 005
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.
Nutritional Facts
1 fillet equals 232 calories, 10 g fat (6 g saturated fat), 87 mg cholesterol, 477 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

http://www.tasteofhome.com/recipes/lemon-parsley-baked-cod

Fried Red Snapper w/ Hash Browns and Sliced Carrots

January 21, 2016 at 5:53 PM | Posted in beans, fish, Simply Potatoes, Zatarain's | Leave a comment
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Today’s Menu: Fried Red Snapper w/ Hash Browns and Sliced Carrots

 

Fried Red Snapper w Hash Browns and Sliced Carrots 007
For Breakfast I lightly fried up some thin slices of Boar’s Head Honey Smoked Ham. Then toasted a Healthy Life Whole Grain English Muffin, layered the Ham on a slice of the Muffin and topped it with a slice of Sargento Ultra Thin Longhorn Colby Cheese. Along with my morning cup of Bigelow Decaf Green Tea. Well it was above zero this morning, first time in a few days! Lot of sunshine today but not very warm, in the teens still. Indoors today not a lot going on. Finished up a load of laundry for Mom and did some light cleaning around the house. For dinner tonight it’s Fried Red Snapper w/ Hash Browns and Carrots.

 

 

Red Snapper Hash Browns 001
My good friends (Jim and Linda) just returned from Florida and brought me a small cooler of Grouper and Red Snapper fillets they caught while down there, it doesn’t get much better! I love Gulf Coast Fish, always such a fresh taste to them. To prepare them, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillet in a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Fish Fri. Then shook the bag until the Fillet was well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain’s Lemon Pepper Breading Fish Fri is a perfect pairing. This ended up being some of the best tasting Red Snapper I’ve ever had, thanks again Jim!!

 

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Sliced Carrots. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

 

 

Zatarain’s Lemon Pepper Fish-Fri
The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice Zatarain's Seasoned Fish Fri Lemon PepperZatarain’s Seasoned Fish Fri Lemon Pepper captured in this special Zatarain’s Frying Mix.

Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Baked Salmon w/ Cut Green Beans/Potatoes and Sliced Carrots

November 29, 2015 at 5:55 PM | Posted in carrots, greenbeans, potatoes, salmon | Leave a comment
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Today’s Menu: Baked Salmon w/ Cut Green Beans & Potatoes and Sliced Carrots

 

Baked Salmon w Cut Green Beans & Potatoes and Sliced Carrots 012
A cool and cloudy morning and day around here again. Had rain showers on and off throughout the day. Had a Healthy Life Whole Grain English Muffin topped with some I Can’t Believe It’s Not Butter for Breakfast. After that I went to Kroger for a few items and then on to McDonald’s to pick up Breakfast for Mom and Dad. All caught up on everything so I did some cleaning and updating on the computer. Then it was an afternoon of NFL Football. For dinner tonight it’s a Baked Salmon w/ Cut Green Beans & Potatoes and Sliced Carrots.

 

 

Baked Salmon w Cut Green Beans & Potatoes and Sliced Carrots 002

So from the freezer I grabbed a Salmon Fillet last night and let it thaw overnight in the fridge. Rinsed it with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist.

 

 
For my side dishes it was all Del Monte. For one side I had a can of Del Monte Cut Green Beans & Potatoes. One of my favorite Del Monte Products, nice combo of the Cut Green Beans and New Potatoes. Then for another side it was a can of Del Monte Sliced Carrots. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

Salmon
Fish

Salmon steak and fillets

Salmon steak and fillets

Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia
Nutrition Facts
Salmon, Atlantic, raw
Amount Per 0.5 fillet (198 g)
Calories 412
% Daily Value*
Total Fat 27 g 41%
Saturated fat 6 g 30%
Polyunsaturated fat 8 g
Monounsaturated fat 7 g
Cholesterol 109 mg 36%
Sodium 117 mg 4%
Potassium 719 mg 20%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Protein 40 g 80%
Vitamin A 1% Vitamin C 12%
Calcium 1% Iron 3%
Vitamin B-6 65% Vitamin B-12 106%
Magnesium 13%

Baked Chicken Breast Strips w/ Loaded Potato Casserole and Sliced Carrots

October 31, 2015 at 4:47 PM | Posted in Idahoan Potato Products, Pilgrim's Chicken | Leave a comment
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Today’s Menu: Baked Chicken Breast Strips w/ Loaded Potato Casserole and Sliced Carrots

 

Baked Chicken Breast Strips w  Loaded Potato Casserole and Slice 011
Started off with a Breakfast of 1 toasted slice of Aunt Millie’s Whole Grain Bread, topped with an Egg Beater’s Scrambled Egg Whites, and 2 Jennie – O Turkey Breakfast Sausage Links. Also my morning cup of Bigelow decaf Green Tea. So after that did some laundry for Mom. Then outside to clean up a lot of leaves. Everything done for the day and hit the easy chair with remote in hand for some College Football. For dinner tonight its Baked Chicken Breast Strips w/ Loaded Potato Casserole and Sliced Carrots.

 

 
I wanted something easy to prepare for dinner tonight, easy but still delicious! Nothing easier and more delicious Pilgrim Chicken Stripsthan Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat 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 breast fritter. And Chicken is served! As I said 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 JB’s Fat Boy Sticky Stuff BBQ Sauce.

 

 

Baked Chicken Breast Strips w  Loaded Potato Casserole and Slice 002
For one side dish I prepared a box of Idahoan Loaded Potato Homestyle Casserole. I love all the Idahoan Potato Products. A very quick and easy way to prepare some delicious piping hot Potato Dishes. I also heated up a can of Del Monte Sliced Carrots. Had a bottle of Peach Diet Snapple to drink. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 
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:Pilgrim’s Southern Style Breast Strips
* 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

 

 

 

 

Idahoan Loaded Baked Homestyle Casserole

There’s no better way to start a savory Loaded Baked® homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich, cheesy, bacony side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Oven DirectionsIdahoan loaded_baked_casserole

Best for Golden Browning

1 – PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
2 – STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
3 – BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
4 – Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Stove Top Directions

1 – HEAT potatoes and sauce mix, 1 1/2 cups hot water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boil over.
2 – REDUCE HEAT, then COVER and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
3 – Remove from heat and let stand a few minutes before serving.
Nutrition Facts

Amount Per Serving Unprepared Prepared
Calories 100 150
Calories from fat 10 50
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 640mg 27% 30%
Total Carbohydrates 22g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 1g
Protein 2g

http://www.idahoan.com/products/retail/loaded-baked-homestyle-casserole/

Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots

September 25, 2015 at 4:53 PM | Posted in carrots, Minute Rice, seafood, shrimp | Leave a comment
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Today’s Menu: Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots

 

Colossal Shrimp 013
A little warmer out and some rain coming in overnight and tomorrow. Did some laundry for Mom and cleaned up inside and outside the house. Everything done and I went to the rehab center to see Dad for a couple of hours. He’s slowly regaining his strength but has a way to go. On the way back home stopped and had the car washed, which was much needed. For dinner tonight Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots.

 

 

Colossal Shrimp 001
While at Jungle Jim’s yesterday I picked up some Ocean Perch, Grouper, and a package of 2 Colossal Shrimp. And I mean Colossal Shrimp! Love the Seafood Department there at Jungle Jim’s. Fish, Shrimp, Lobsters, Crabs, they have it all. They even have tanks of live Trout, Tilapia, Striped Bass, and Lobsters that you can choose your Seafood from. So when I seen this package of the Shrimp I had to get it!

 

 

 

Colossal Shrimp 002
I wasn’t sure on how to prepare them so I looked around the net for recipes. I ended up combining 3 different recipe ideas for my Shrimp. To make them I’ll need the following; 1/4 cups dry Progresso Italian Style Breadcrumbs, 2 tablespoons Kraft Reduced Fat Grated Parmesan Cheese, 1/2 teaspoon Dried Parsley, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Sea Salt, 1/2 teaspoon Ground Black Pepper, 2 tablespoons melted Blue Bonnet Light Butter (slightly cooled), 1 tablespoons Extra Virgin Olive Oil, 1 tablespoons fresh Lemon Juice, 1 teaspoon Garlic Powder, and 2 Colossal Shrimp.

 

 

To prepare them I preheated the oven on 425 degrees. I then rinsed the Shrimp in cold water, peeled the shells, and cleaned again. Then in a shallow dish combined the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, sea salt and black pepper; set aside. In a large bowl whisk together melted butter with 1 tablespoon oil, fresh Colossal Shrimp 006lemon juice. Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes. Lighty grease a cookie sheet pan. Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture. Place the coated shrimp onto the pan but not touching each other. Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp). These Shrimp were so sweet and meaty itwas like having Lobster! I served them with a Cerulean Seas Mango Coconut Dipping Sauce, picked this up at Jungle Jim’s also. If you come across any of this sauce, grab a bottle or two. Just incredible, this would great for any Seafood!

 

 

For one side dish I microwaved some Uncle Ben’s Natural Whole Grain Brown Rice. It comes in a single serving microwavable container. Just heat for 45 seconds and serve! Rice comes out perfect, steaming hot and fluffy. I also heated up a can of Del Monte Sliced Carrots. For dessert later a Jello sugar Free Dark Chocolate Mousse.

 

 

 
Baked Jumbo Lemon-Garlic Parmesan Shrimp

IngredientsColossal Shrimp 002
1/4 cups dry Progresso italian Style Breadcrumbs
2 tablespoons Kraft Reduced Fat Grated Parmesan Cheese
1/2 teaspoon Dried Parsley
1/2 teaspoon Garlic Powder
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
2 tablespoons melted Blue Bonnet Light Butter, slightly cooled
1 tablespoons Extra Virgin Olive Oil
1 tablespoons fresh Lemon Juice
1 teaspoon Garlic Powder
2 Colossal Shrimp
Directions
1 – In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside.
2 – In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice.
3 – Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes.
4 – Lighty grease a cookie sheet pan.
5 – Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture.
6 – Place the coated shrimp onto the pan but not touching each other.
7 – Set oven to 425 degrees (set oven to second-lowest rack).
8 – Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp).

Catfish Nuggets w/ Hash Browns and Sliced Carrots

September 17, 2015 at 4:41 PM | Posted in fish, Simply Potatoes | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Hash Browns and Sliced Carrots

 

 

Catfish Nuggets w Hash Browns and Sliced Carrots 007
Had a Poached Egg on a Healthy Life Whole Grain English Muffin for breakfast, along with my morning cup of Bigelow Decaf Green Tea. Cleaned up around the house and outside got rid of more leaves. After lunch went to the hospital and spent some of the afternoon visiting with Dad. He seems to have a good day and then the next day not doing too good. Still no word on when he’ll be released. It’s a little warmer out today, around 83 degrees, but still no humidity. For dinner tonight I prepared Catfish Nuggets w/ Hash Browns and Sliced Carrots.

 

 

 

I had purchased the Catfish Nuggets at Kroger a while back and had them in the freezer. I laid them in the fridge overnight to thaw. Rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them Catfish Nuggets Rice 003with 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 Virgin 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. I love using all these Zatarain’s Products! Also had a side of McCormick Tarter Sauce for dipping.

 

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

I love the combination of Catfish Nuggets and Hash Browns, so for one side I prepared some Simply Potatoes Hash Browns. Which I always use when making Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Sliced Carrots. For dessert later a Jello sugar Free Dark Chocolate Mousse.

 

 

 

 

 

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Simply PotSodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

 

 

 
Jell-O Mousse Temptations Dark Chocolate Decadence

Share with your friends why Dark Chocolate Decadence JELL-O is your favorite type of JELL-O!Jello Sugar Free Dark Chocolate Mousse

All of the chocolaty decadence from our Chocolate Indulgence Mousse, only darker.
Ingredients
WATER, CREAM, XYLITOL, COCOA (PROCESSED WITH ALKALI), MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF GELATIN, MILK PROTEIN CONCENTRATE, SALT, SODIUM STEAROYL LACTYLATE (FOR SMOOTH TEXTURE), SUCRALOSE, ACESULFAME POTASSIUM.

Nutrition Facts
Serving Size 1
Servings Per Container 4
Amount Per Serving
Calories 60CAL
Calories from Fat 20CAL
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1.5G 8%
Trans Fat 0G
Cholesterol 10mg 3%
Sodium 110mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 1G 4%
Sugars 0G

http://www.jello.com/product/sugar-free-snacks/dark-chocolate-decadence

Panko Crusted Veal Cutlet w/ Jalapeno Cheese Fried Potatoes and Sliced Carrots

July 6, 2015 at 4:52 PM | Posted in Simply Potatoes, veal | Leave a comment
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Today’s Menu: Panko Crusted Veal Cutlet w/ Jalapeno Cheese Fried Potatoes and Sliced Carrots

 

Panko Crusted Veal Cutlet  w Jalapeno Cheese Fried Potatoes and 005

Mom wanted to go to Jungle Jim’s International Market so after a light Breakfast I took over this morning. Just love that market, anything and about everything in stock. I especially love the Deli Department. They carry every Boar’s Head Product that’s out. Then any and all types of Cheese and Olives. Just an incredible place to shop. Back home did a load of laundry and then I got the cart out and pulled weeds around the house and Mom’s flower beds. For dinner tonight I prepared a Panko Crusted Veal Cutlet w/ Jalapeno Cheese Fried Potatoes and Sliced Carrots.

 

 

 

While at Jungle Jim’s International Market this morning I purchased some Veal Cutlets. They have the best Veal Panko Crusted Veal Cutlet  w Jalapeno Cheese Fried Potatoes and 001anywhere around our area, so I always pick some up when I’m there. To prepare it I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the Veal with Sea Salt and Ground Black Pepper. I then rolled them in Flour. I then took some Hungarian Paprika and Seasoned the Egg Beater’s with it, and dipped the veal Cutlets in it shaking off any excess. For the last coating I rolled the in Shake and Bake Seasoned Panko, pressing them in the Crumbs firmly to make sure the Cutlets were completely covered. These were thick cutlets so I had to fry them a little bit longer than you would normally would fry Veal. I fried them in Extra Virgin Olive Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Only had half of it, saved the other half for breakfast in the morning.
 

 
Then for a side dish I prepared Jalapeno Cheese Fried Potatoes. I had come across the Jalapeno Cheese PotatoesBaked Parmesan Perch Jalapeno Cheese Fried Potatoes 003 some time back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Scallions and Jalapeno; then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. This has turned out to be one of my favorite Potato Side Dishes. Everything just comes together to make this dish the perfect Potato Dish!

 

 

For the other side I heated up a can of Del Monte Sliced Carrots. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream topped with some Smucker’s Sugar Free Chocolate Fudge Topping.

 

 

 

 

Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced PotatoesSimply Potatoes Diced
2 Tbsp. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

 

 

 

 

Panko Crusted Veal Roasted Veggies 002_crop
Veal
From Wikipedia, the free encyclopedia
Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.

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