Chicken Thighs with Sausage w/ Cut Green Beans and New Potatoes

February 9, 2015 at 6:02 PM | Posted in Butterball Smoked Turkey Sausage, chicken, Crock Pot | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Chicken Thighs with Sausage w/ Cut Green Beans and New Potatoes

 

Chicken Thigh and Sausage 004
Our nice weather has left us. It was 36 degrees at 7:00 this morning and by noon it was down to 32 degrees with a wind chill of around 22 degrees. But we still can’t complain, it’s been a somewhat mild Winter in this area. Had a light Breakfast and a quick workout and started getting the prep work done on tonight’s Dinner, and then into the Crock Pot. Love these one Pot Meals! Did some housework and then went to the bank and got some gas, filled it up since the weekend price increase went back down being Monday. For dinner tonight another new recipe, Chicken Thighs with Sausage w/ Cut Green Beans and New Potatoes.

 
I had come across this recipe in an issue of Taste of Home, love that magazine. It uses Chicken Thighs and Smoked Turkey Sausage, so it’s already a winning recipe! To prep I’ll need the following; 1 Bag Baby Carrots, 2 Celery Ribs (chopped), 1 large Onion (finely chopped), 8 Miller’s Amish Skinless Chicken thighs (about 3 pounds), 1 package (14 ounces) Butterball Hardwood Smoked Turkey Sausage (cut into 1/2-inch slices), 1/4 cup Hunt’s Ketchup, 6 garlic Cloves (minced), 1 tablespoon Frank’s Hot Sauce, 1 teaspoon Dried Basil, 1 teaspoon Paprika, 1 teaspoon Dried Thyme, 1/2 teaspoon Dried Oregano, 1/2 teaspoon Pepper, 1/4 teaspoon Ground Allspice, and 1 teaspoon Worcestershire Sauce. To prepare, it couldn’t be easier! . In a 4 – or 5-qt. slow cooker, combine the carrots, celery and onion. Top with chicken and sausage. Then in a small bowl, combine the ketchup, garlic, hot sauce, seasonings and, if desired, browning sauce. Spoon over meats. Cover and cook on low for 6-8 hours or until chicken is tender. I’ve left the original recipe and it’s web link at the end of the post.

 

Chicken Thigh and Sausage 002
After 8 hours of simmering on low I removed the lid to check and see if everything was done, and what an aroma when I removed that lid! The Carrots were tender and the Chicken Thighs and Smoked Sausage were moist and done just right. The flavor was incredible, we did have to add some Salt but that was it. Very good dish, and a Keeper Recipe. I also heated up a can Del Monte Cut Green Beans and New Potatoes. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 
Chicken Thighs with Sausage RecipeChicken Thighs with Sausage Recipe

TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD:8 servings
Ingredients
2 medium carrots, chopped
2 celery ribs, chopped
1 large onion, finely chopped
8 bone-in chicken thighs (about 3 pounds), skin removed
1 package (14 ounces) smoked turkey sausage, cut into 1/2-inch slices
1/4 cup ketchup
6 garlic cloves, minced
1 tablespoon Louisiana-style hot sauce
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1 teaspoon browning sauce, optional

Taste of Home
Directions
1. In a 4- or 5-qt. slow cooker, combine the carrots, celery and onion. Top with chicken and sausage.
2. In a small bowl, combine the ketchup, garlic, hot sauce, seasonings and, if desired, browning sauce. Spoon over meats. Cover and cook on low for 6-8 hours or until chicken is tender. Yield: 8 servings.
Nutritional Facts
1 chicken thigh with 1/3 cup sausage mixture equals 280 calories, 12 g fat (4 g saturated fat), 118 mg cholesterol, 675 mg sodium, 8 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

 
http://www.tasteofhome.com/recipes/chicken-thighs-with-sausage

Buffalo Bone in Ribeye Steak w/ Green Beans & Potatoes and…

December 21, 2014 at 5:56 PM | Posted in Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , , , , , , , ,

Today’s Menu: Buffalo Bone in Ribeye Steak w/ Green Beans & Potatoes and Sliced Carrots

 

 

Buffalo Bone In Ribeye Steak 006

A cold morning to start the first day of Winter, but a high around 40 for the afternoon with a little sunshine! Made Mom and Dad Breakfast this morning before they left for Church. Dad rarely gets out anymore, breathing problems and he has trouble walking. So it was good to see they were able to get out. While they were out I gave the Kitchen a good cleaning and other house cleaning. Then an afternoon of some NFL Football. For dinner tonight I prepared a Buffalo Bone in Ribeye Steak w/ Green Beans & Potatoes and Sliced Carrots.

 

 

 

 

I had ordered a Wild Idea Holiday Package of Buffalo, which included 2 – 16 oz. Bone-In Buffalo Ribeye Steaks, And Buffalo Bone In Ribeye Steak 003what a beautiful cut of meat these Ribeye are! It’s about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare it I preheated the oven on 400 degrees. I then rubbed the Ribeye with a light coat of Extra Virgin Olive Oil and then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. To start I pan fried it, using a Cast Iron Skillet on medium heat about 3 minutes per side. Then I put the Skillet in the oven and roasted it until it had internal temperature of 150 degrees for a medium rare, and it came out perfect. After removing it from the oven I put the Ribeye on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and with that distinct Wild idea Buffalo flavor. Way to big for one meal, I’ll have the leftover for breakfast or lunch tomorrow. Love that Buffalo!

 

 

 
For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I also heated up some Del Monte Sliced Carrots and baked the remaining Sour Dough Mini Boule Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn, hadn’t had that in a while.

 

 

 

 

Wild Idea Buffalo Bone In Ribeye Steak

Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.

 
http://wildideabuffalo.com/

 

 

 

 

 

The Cheyenne River Gift BundleCheyenne River Gift Bundle
Our 100% grass-fed, mouthwatering Buffalo Steaks, paired with our 95% lean Ground Buffalo and our all new, nitrite free, skinless Buffalo Hot Dogs, will make for many tasty, sustainable meals. Plus, Dan O’Brien’s heartfelt prose will make this gift a favorite!

Every pound of Wild Idea Buffalo meat purchased helps restore and regenerate the native grasslands of the American Great Plains.

2 – 8 oz. Top Sirloin Steaks
2 – 16 oz. Bone-In Ribeye Steaks
2 – 1 lb. Ground Buffalo
1 – 1 lb. Buffalo Hot Dogs
Plus: An autographed Copy of Buffalo for the Broken Heart by Dan O’Brien

 
http://buy.wildideabuffalo.com/collections/holiday-gift-bundles/products/the-cheyenne-river-gift-bundle

Seasoned Haddock w/ Sliced New Potatoes and Cut Green Beans

December 12, 2014 at 5:57 PM | Posted in fish | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Seasoned Haddock w/ Sliced New Potatoes and Cut Green Beans

 

Haddock Potatoes Beans 004

 

Started with a light Breakfast and an early workout. I delivered some Christmas Presents to a few friends and stopped by Meijer, really didn’t need anything just looking around. I guess I’ll have to get my Mom back in to see her Family Doctor, her cough is getting worse. Dad is finally somewhat better. Hopefully I can get them both healthy for Christmas. For dinner tonight I prepared a Seasoned Haddock w/ Sliced New Potatoes and Cut Green Beans.

 

 

Seasoned Haddock and Risotto 001

I had the fillet of Haddock in the freezer so I let it thaw overnight in the fridge. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. It’s a meaty delicious and mild tasting fish. I think I could eat Seafood everyday!

 

 

 

For my side dishes, it was all Del Monte! I heated up a can of Del Monte Sliced New Potatoes along with a small can of Del Monte Cut Green Beans. Two of my favorite sides, Potatoes and Beans! I also had a slice of Klosterman Wheat Bread. For dessert later a Kashi Dark Mocha Almond Granola Bar, love these things!

 

 

 

Zatarain's Seasoned Fish Fri   Lemon Pepper

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 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 Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes

October 4, 2014 at 5:09 PM | Posted in Green Giant, Perdue Chicken Products | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes

 

 

Perdue Oven ready Whole Bone In Breast 004
It’s been one cold and blustery day here today! Yes, I said COLD! Rolled out and grabbed the morning paper and it was 39 degrees with one cold wind blowing. They said with the wind chill factor we would struggle to get out of the 40’s and they were right. I can’t complain though, I love this cooler weather. Went to Kroger for Mom and myself and back home for an afternoon of College Football. For dinner tonight prepared a Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes.

 

 

 

 

perdue-whole-chicken-breast-002 (1)
I used the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast. As it says “Oven Ready’, already seasoned, and little clean-up needed plus always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for some Chicken Sandwiches or Chicken Tacos.

 

 

 
For one side I heated up a can of Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn. My favorite canned corn, delicious Sweet Corn. Then I also heated up a couple of cans of Del Monte Cut Green Beans & Potatoes. Love this, contains my 2 favorites of Green Beans and Potatoes all in one can. We also had Healthy Life Whole Grain Sliced Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

Perdue Oven Ready Whole Seasoned Roaster

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

 

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.

INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

 

Nutrition Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

 

 

http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

July 26, 2014 at 5:11 PM | Posted in bison, Great Range Bison | 1 Comment
Tags: , , , , , , , , , ,

Today’s Menu: Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

 

Great Range Bison Sirloin Steak 006

Started the day off with a Jennie – O Turkey Bacon, one Egg Sunny Side Up, and a couple of slices of Whole Grain Bread. So the day started off real good! Cloudy and Thunder storms on and off all day. Went to a few stores looking for some new bed items, not a lot of choices that I seen out there. Finally found some at a Meijer. For dinner tonight, Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms.

 

 
I used a Great Range Bison Sirloin. It’s sold here locally at Kroger. They’re not quite the sweet and wild flavor as Wild Idea Buffalo but still an excellent Bison Sirloin, and Ground Bison Sirloin also. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist and tender inside, love that Bison!

 

 

For one side I heated up a can of Del Monte Cut Green Beans & New Potatoes, a great pairing of my two favorite Vegetables. Then I also had some Teriyaki Marinated Mushrooms. I love these, I buy them from our local Kroger Deli Olive Bar. The Teriyaki just packs the Mushrooms with flavor! I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert/snack later some Ritz Whole Grain Crackers topped with President’s Spreadable Sharp Cheddar Cheese.

 

 

 
Great Range Bison

 

About Great Range Brand Bison
and Rocky Mountain Natural MeatsGreat Range Bison Sirloin

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide.
. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.

Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes

May 14, 2014 at 5:26 PM | Posted in carrots, greenbeans, nuts, potatoes, salmon | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes

 

Walnut crusted salmon 008

 
Been a cloudy, rainy, muggy day out today. Mom is still suffering from poison ivy, but it’s somewhat better than yesterday. Trying to decide on a type of much needed Kitchen Splashguard. We’ve always needed it but just never did anything about it, till now. Nothing expensive just one that will get the job done. For dinner tonight it’s Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes.

 

 

 
I had come across the Walnut-Crusted Salmon recipe from an issue of Taste of Home Magazine a while back. Now it’s my favorite Salmon recipe! I had purchased the Salmon from Kroger, they had the Atlantic Salmon on sale so I had loaded up on it. I had it froze so I laid it in the fridge to thaw overnight. To prepare the Salmon I needed; salmon fillets, Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet coated with cooking spray. Mixed the mustard and honey and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs formed, transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor.

 

 

 
Having the Holy Trinity of Vegetable Side Dishes tonight Carrots, Green Beans, and Potatoes! One side I prepared was a small can of Sliced Carrots. Then I also heated up a can of Del Monte New Potatoes and Cut Green Beans. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

walnut-crusted-salmon-002

Walnut-Crusted Salmon Recipe

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

 

 

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

Baked Jennie – O Whole Turkey Breast w/ Cut Green Beans and New Potatoes,…

April 17, 2014 at 5:09 PM | Posted in greenbeans, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Baked Jennie – O Whole Turkey Breast w/ Cut Green Beans and New Potatoes, Mini ears of Sweet Corn, and Whole Grain Bread

 

 

Baked fresh Jen O Turkey Breast 007
Another chilly morning to start but it turned into a sunny Spring Day, had a high in the 50’s. Ran a couple of errands for Mom and back home for the day. Took the 4 wheel cart out for a spin down by the neighborhood lake, be fishing before long! For dinner tonight, Baked Jennie – O Whole Turkey Breast w/ Cut Green Beans and New Potatoes, Mini ears of Sweet Corn, and Whole Grain Bread.

 

 

 

 

Yesterday I believe I said the Turkey Breast weighed 1.79 lb. but it weighs 4.79 lb. First time I prepared a Jennie – O Fresh Premium Basted Young Turkey Breast. I seen this at Walmart while there yesterday so I thought I would give it a try. I originally thought about having it for Easter but my Mom wanted Veal Shoulder instead, as I always say “What Mom wants my Mom gets”.

 

 

 

Baked fresh Jen O Turkey Breast 004
To prepare it, as all Jennie – O Turkey products, was very easy. Preheat your oven to 325°F. Place the turkey breast on rack in shallow pan. Roast at 325°F. approximately 30 minutes per pound, or until meat thermometer inserted into the thickest part of the breast registered 170°F. (Juices should run clear). Let turkey breast stand for 15 minutes before carving and enjoy! it took about 3 hours to get done and it was worth the wait! It came out moist, well-seasoned, and delicious! Really some fine tasting Turkey. I would highly recommend giving this a try. More than enough for three of us and plenty of leftovers for some Turkey Sandwiches.

 

 

 
Mom and Dad are big on the side dishes so for one side I prepared some Del Monte Cut Green Beans and New Potatoes. Very good del Monte Product, combines two of my favorites, Green Beans and New Potatoes. Just heat and serve. I also boiled some Green Giant Mimi Ears of Sweet Corn. Also opened up a small can of Jellied Cranberry and prepared a box of Stove Top Low Sodium Turkey Stuffing. It’s your basic Thanksgiving Day Dinner! Fantastic Meal tonight, everyone enjoyed it. For dessert later a bowl of Breyer’s Low Carb Vanilla Bean Ice Cream.

 

 

 

 

 

Jennie – O Premium Basted Bone-In Young Turkey BreastBaked fresh Jen O Turkey Breast 001
Product Features:
* Gluten Free
* Preseasoned

Cooking Instructions:
PROPER HANDLING RECOMMENDATIONS:
Refrigerate at 28-36°F. or freeze to 0°F. or lower.
Thaw in refrigerator for 1-2 days, or place wrapped turkey breast in sink with cold water.
Change water frequently and allow 1/2 hour per pound to thaw.
Refrigerate after thawing.
Remove neck and giblets – These may be used to prepare giblet gravy or stuffing.

TO ROAST:
Preheat oven to 325°F.
Place turkey breast on rack in shallow pan.
Roast at 325°F. approximately 30 minutes per pound, or until meat thermometer inserted into the thickest part of the breast registers 170°F. Juices should run clear.
Let turkey breast stand 15 minutes before carving.

APPROXIMATE OVEN ROASTING TIME AT 325°F:
Weight 4 to 5-1/2 lbs, Cooking time 2-1/2 to 3 hrs, Weight 5-1/2 to 8 lbs, Cooking time 3 to 3-1/2 hrs.

 

Nutritional Information
Serving Size 140 g Total Carbohydrates 5 g
Calories 155 Dietary Fiber 0 g
Calories From Fat 50 Sugars 1 g
Total Fat 5.0 g Protein 20 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 55 mg Iron 4%
Sodium 660 mg Calcium 4%
Ingredients
WITH RIBS, BACK PORTION, WING, PORTION AND NECK SKIN, SOLUTION INGREDIENTS: TURKEY BROTH, SALT, SUGAR, SODIUM PHOSPHATE, FLAVORING.
– See more at: http://www.jennieo.com/products/98-Premium-Basted-Bone-In-Young-Turkey-Breast#sthash.yvaRs7rF.dpuf

Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots

February 20, 2014 at 6:12 PM | Posted in Jennie-O Turkey Products, pork roast, pork tenderloin, vegetables | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots

 

 

 

Blackberry Bacon wrapped Pork Roast 011
The weather is something around here! In some places we have 4-5 inches still on the ground, then this morning it was pouring the rain along with thunder and lightning. Then as the afternoon hit, the sun came out briefly and it warmed up to the mid 50’s. Then tonight some heavy rain and wind coming through, welcome to Southwest Ohio! Hopefully Spring Weather is coming soon! Well for dinner tonight another new recipe, Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots.

 

 

 
Came across this recipe from the Food Network Magazine and it looked and sounded too good not to give it a try! Come on Pork Roast marinated in Blackberry Preserves, sounded good to me. To prepare it I needed; 2 tablespoons Dijon mustard, 2 teaspoons chopped fresh thyme, Kosher salt and freshly ground pepper, 1 4 -to-5-pound boneless center-cut pork loin, trimmed, 1 clove garlic (smashed), 2 red onions, quartered, and 8 slices turkey bacon. Sounding good now doesn’t it! I used Polaner Sugar Free Blackberry Preserves, only 10 calories and 2 net carbs per serving, and for the bacon I used Jennie – O Turkey Bacon which is only 30 calories and 0 carbs per slice. I also used a smaller Pork Loin than what the recipe called for.

 

 

Blackberry Bacon wrapped Pork Roast 002

Then to prepare it was very easy. I combined the preserves, with 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poked the pork in a few spots with a paring knife, then rubbed with the garlic; seasoned with salt and pepper. Then rubbed the pork all over with the preserves mixture, then transferred to a large Hefty resealable bag and refrigerated overnight.

 

 

 

Then today, about 20 minutes before roasting, I removed the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon, then set on the rack. Roasted until the bacon was crisp and a thermometer inserted into the center of the pork registered 145 degrees F, about 1 1/2 hours. Let it rest 10 minutes before serving. It called for making a gravy out of the drippings but I decided not to make the gravy. The Pork came out with just an incredible flavor! The sweetness of the Blackberry Preserves along with the smokieness that the Turkey Bacon provided along with all the other ingredients worked perfect with Pork. Everyone enjoyed this one, another keeper recipe! If you’re a fan of Pork Roasts you have to try this one. I’ve left the original recipe along with its web link at the bottom of the post.

 

 

 

Then for the side dishes it was the Big 3 of Vegetables, Green Beans, Potatoes, and Carrots. I heated up a can of the Del Monte Cut Green Beans & Potatoes. Then I boiled some whole Mini Carrots. Also had a slice of Klosterman Wheat Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
Bacon-Wrapped Blackberry Pork RoastBlackberry Bacon wrapped Pork Roast 004

Recipe courtesy of Food Network Kitchens
Ingredients
1/4 cup blackberry preserves
3 tablespoons white wine vinegar or champagne vinegar
2 tablespoons dijon mustard
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1 4 -to-5-pound boneless center-cut pork loin, trimmed
1 clove garlic, smashed
2 red onions, quartered
8 slices bacon
2 tablespoons instant flour (such as Wondra)
3 cups low-sodium chicken broth

Directions
Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.

About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.

Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.

Serve with the onions and gravy

 

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-wrapped-blackberry-pork-roast.html?oc=linkback

Baked Bone-In Whole Chicken Breast w/ Cauliflower in a Cheese Sauce and Cut Green Beans w/ Potatoes

February 2, 2014 at 6:36 PM | Posted in chicken, Green Giant, greenbeans, Perdue Chicken Products, potatoes | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Cauliflower in a Cheese Sauce and Cut Green Beans w/ Potatoes

 

 

 

Long day today, not a lot going on. Tidy up the computer, deleting old files and running a check-up and that was about it for the day. It’s been in the low 30’s with rain on and off all day. For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Cauliflower in a Cheese Sauce and Cut Green Beans w/ Potatoes.

 

 

Baked Chicken Breast 006
I used the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast ! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for Chicken Sandwiches for lunch.

 

 

 
For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). For another side I heated up a package of Green Giant Cauliflower & Cheese Sauce. I love this Green Giant Cauliflower & Cheese Sauce! It comes frozen and in a microwavable bag. Just make a small slit in the bag and heat on high for 5 1/2 minutes. The Cauliflower comes out crisp and with the Cheese Sauce added delicious. For dessert/snack later a couple of slices of Sargento Ultra Thin Colby Longhorn Cheese, a few slices of Hormel Turkey Pepperoni, and Ritz Whole Grain Crackers.

 

 

 

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

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

 

Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g
http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

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

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

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

 

 

 

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

 

Perdue Oven Ready Whole Chicken Breast 003

 

I used one my favorite ways to prepare Roasted Chicken, the Perdue Oven Ready Chickens! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot and delicious! Plenty leftovers!

 

 

 

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

 

 

 

 

OLYMPUS DIGITAL CAMERA

PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)
Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

 

Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

 
http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Michelle Can Cook!

I do many things, but when I'm doing what I love - it is cooking! Welcome to my happy place filled with all things delicious!

Anchored Female

Life and Health Coach for Moms, Teens, and Young Women

All About the Kids

You thought giving birth was hard, try raising them!

Leite's Culinaria

Recipes, Food, and Cooking Blog

The Gourmet RD

Simple. Wholesome. Delicious.

Britney Breaks Bread

Let's break bread together!

Nature's Flavors Blog

Specializing in All-Natural and Organic Flavorings and Extracts for over 40 Years!

Moved By Design

Food, decor and more!

Sip and Feast

A food and drink blog with delicious recipes

Our Happy Mess

Fast. Fresh. Family-friendly.

Easy Chicken Recipes

Family-Friendly Meals

and everything nice

the story of us

My Pocket Kitchen

Easy and elegant recipes from a pro in her tiny kitchen

Authentically Vegan

Serving up authenticity with a side of veganism

Confessions of Parenting

Helping Find Simple Solutions for Busy Moms