Buffalo Burger Pattie Melt w/ Baked Crinkle Fries

November 13, 2019 at 6:35 PM | Posted in Aunt Millie's, Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Burger Pattie Melt w/ Baked Crinkle Fries

 

For Breakfast this morning I Poached an Egg and served it on a toasted Thomas Light English Muffin. Also had a cup of Bigelow Decaf Green Tea. Above freezing today, 34 degrees and partly cloudy out. We still have snow covering the grass but the walks and roads are all clear. Not a lot going on today i was battling a sinus headache all day. For Dinner tonight I had a Buffalo Burger Pattie Melt w/ Baked Crinkle Fries.

 

 

 

As always I’m using the Wild Idea Buffalo 1/3-Lb Burgers. Just love these Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 1/2 minutes per side, and done. After I flipped the Burger I added a slice of Kraft Sharp Cheddar Cheese on top.

 

 

 

As my Burger was getting done, I had a loaf of Gold Miner California Sour Dough Bread in the freezer I laid a couple of slices of it in the fridge to thaw overnight. I heated a skillet up and added some Blue Bonnet Light Butter and heated the pan on medium. Put my Burger on the Sour Dough Bread and toasted it in the skillet I just heated. I love that Sour Dough Bread. But I don’t have it too often because of the higher Calories and Carbs than the Aunt Millie’s Bread I normally use. The Burger was delicious! Mom even had one and loved it!

 

I also baked some Ore Ida Crinkle Cut Fries, served these with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Peach Snapple to drink.

 

 

 

 

 

 

 

 

 


Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

November 12, 2019 at 6:50 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Well we got our first Snow of the Season. Some places had up to 4 inches, we only had an inch of Snow. But it is one cold day out there, 20 degrees and a wind chill of 14 degrees. Spent some of the day clearing snow off both cars and then salting the driveway. Both cars were under the Car Port but the Snow was blowing all night. Not much else going on today. For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast.

 

 

I’ll be using the Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 5 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

 

 

 

For another side I had a Salad. I used a bag of Dole Greener Selections Salad Mix. For the Dressing I used Kraft Classic Catalina Lite Dressing. I also baked a slice of the New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

Turkey Frank Cincinnati Style Cheese Coney

November 11, 2019 at 6:47 PM | Posted in Aunt Millie's, Ball Park Smoked Turkey Franks, Skyline Chili | Leave a comment
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Today’s Menu: Turkey Frank Cincinnati Style Cheese Coneys

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham, and had a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Then I topped it all with a Sunny Side Up Fried Egg. The Egg is the perfect topper, it brings it a rich creamy flavor to it! I also had a cup of Bigelow Decaf Green Tea. Well our day started off with the weather not too bad out but as the day went on it got worse. We had a high of 56 degrees and mostly cloudy. Then rain in and snow moving in by evening. We are supposed to get anywhere from 1 to 3 inches by morning! Ohio Weather fas officially kicked in! Record lows by in the morning and for the day tomorrow. Tis the Season! Anyway not a lot going on. Went out and cleaned and straightened up the shed. Got the Snow Shovel and Salt out, just in case we get what they expect. For Dinner tonight I prepared Turkey Frank Cincinnati Style Cheese Coneys.

 

It’s Turkey Frank Cincinnati Style Cheese Coneys for Dinner tonight! I used Ball Park Smoked White Meat Turkey Franks, an excellent Turkey Frank! I boiled them, it took about 5 minutes and they were ready, plump, and delicious. We love our Cheese Coneys around here!

 

 

 

 

 

 

I heated the can of Skyline Chili with Beans for my topping. I served everything on a Aunt Millie’s Reduced Calorie Hot Dog Buns. Put the Frank in the Bun then topped it with French’s Yellow Mustard, the Chili, and Sargento Reduced Fat Sharp Cheddar Shredded Cheese. Had a small side of some Skyline Oyster Crackers with a few drops of Frank’s Hot Sauce on them, which is a common way to have them here in the Cincinnati area. We love our Chili, Chili Dogs, Chili Spaghetti, and Hot Sauce here in the Cincinnati area. Plus it’s one of Mom’s Favorites! For Dessert/Snack later I had a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Ball Park Smoked White Meat Turkey Franks – Dial up the lean while you dial in the flavor

Ball Park Turkey Franks are so packed full of classic Ball Park satisfaction, don’t be surprised if he thinks he’s eating an original Ball Park.

Nutrition Facts Serving Size 50 G
Servings Per Container 8
Amount Per Serving Calories 45 Calories from Fat 0 % Daily Value* Total Fat 0 G 0 Saturated Fat 0 G 0 Trans Fat 0 G Cholesterol 10 Mg 3 Sodium 490 Mg 20 Potassium 3780 Mg 11 Total Carbohydrate 5 G 2 Dietary Fiber 0 G 0 Sugars 1 G Protein 6 G

http://ballparkbrand.com/#!/products/turkey

 

Skyline Chili with Beans
Enjoy a hearty meal when you use the Skyline Chili Chili with Beans. It is easy to prepare as it comes ready to heat. This can of Cincinnati chili beans can be put on top of hot dogs, nachos and added to dips.

Skyline Chili with Beans Chili:
* Ready to heat
* Cincinnati’s famous
* 14.75 oz of canned chili beans
* Tasty alone or put on top of nachos or hot dogs
Ingredients:
Ingredients: Skyline Chili (Beef, Water, Tomato Paste, Yeast, Corn Starch, Spices, Salt, Onion, Garlic, Paprika and Natural Flavors), Cooked Beans (Water, Beans).

Directions:
Instructions: Microwave: empty contents into microwave safe container. Cover. Microwave on high for at least 1 minute or until hot.

Seasoned Haddock w/ Roasted Asparagus and Brown and Wild Rice

November 10, 2019 at 6:41 PM | Posted in fish, Zatarain's | Leave a comment
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Today’s Menu: Seasoned Haddock w/ Roasted Asparagus and Brown and Wild Rice

 

 

For Breakfast this morning I made a Breakfast Sandwich. To prepare it I toasted a Thomas Light English Muffin, I lightly fried 4 slices of Boar’s Head Sweet Slice Ham, and added a 1/2 slice of Boar’s Head Swiss Cheese. Breakfast is served! Also had a cup of Bigelow Decaf Green Tea. Partly cloudy and 55 degrees outside today. It looks as though we have some snow flurries moving in by tomorrow evening, tis the Season! Not a lot going on today. Got the cart out along with my trusty rake and raked the back yard. Everything done and an afternoon of NFL Football. For Dinner tonight I prepared a Seasoned Haddock w/ Roasted Asparagus and Brown and Wild Rice.

 

 

Had not had Haddock in a while and it sounded good! I had purchased the Haddock from Kroger yesterday. I had already rinsed the fillets off in cold water and cut the fillet into 4 pieces. So to prepare them I seasoned them 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 the pieces were well coated. Shook off the excess and pan fried them in Extra Light Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love this Haddock it cooks up so nice and easy and I love the flavor and how meaty it is.

 

 

I first turned the stove on at 400 degrees for my Roasted Asparagus. To prepare the Asparagus I just needed Extra Light Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet. First put some Extra Light Olive Oil across the Asparagus and then my Seasonings. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving.

 

 

 

For my Rice I’m using Uncle Ben’s Ready Whole Grain Medley – Brown and Wild Rice. It comes in a micowavable package. I guess one my favorites from the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready. Haddock, Asparagus, and Rice make a delicious trio! I also had a slice of Aunt Millie’s Light Whole Grain Bread that I lightly Buttered with I Can’t Believe It’s Not Butter. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Haddock
The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus. – Wikipedia

Nutrition Facts
Haddock, cooked
Amount Per 1 fillet (150 g)
Calories 136
% Daily Value*
Total Fat 0.8 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.1 g
Trans fat 0 g
Cholesterol 99 mg 33%
Sodium 391 mg 16%
Potassium 527 mg 15%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 30 g 60%

UNCLE BEN’S® WHOLE GRAIN MEDLEY™ Brown and Wild Rice


Now, in just 90 seconds, you can have a delicious wholesome medley of brown rice, wild rice and red rice, with UNCLE BEN’S® WHOLE GRAIN MEDLEY™ Brown & Wild Rice perfectly seasoned with herbs and spices. Plus, it’s made with 100% whole grains and meets the full daily requirement of whole grains in just one serving! The microwaveable pouch eliminates prep and cleanup. See cooking instructions for WHOLE GRAIN MEDLEY™ Brown & Wild Rice below. UNCLE BEN’S®. PERFECT EVERY TIME®.

Nutritional claims & product benefits
* Meets the Full Daily Requirement of Whole Grains‡
* Cholesterol Free
* 0g Trans Fat
* No Saturated Fat
* 100% Whole Grain
* Good Source of Fiber

Cooking instructions
1 – Squeeze WHOLE GRAIN MEDLEY™ Brown & Wild Rice pouch to separate rice.
2 – Tear 2 inches to vent.
3 – Heat on HIGH for 90 seconds.
4 – Serve immediately.

Cooking time for 2 pouches = 2½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the skillet
1 – Gently squeeze the sides of the pouch to break apart the rice and pour contents into a skillet. Add 2 Tbsp. of water and heat.
2 – Stir rice occasionally until heated thoroughly.
3 – Serve immediately.
https://www.unclebens.com/rice-products/ready-rice/ready-whole-grain-medley-brown-wild

Chicken Burger w/ Baked Fries

November 9, 2019 at 6:42 PM | Posted in Aunt Millie's, chicken, Ore - Ida | Leave a comment
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Today’s Menu: Chicken Burger w/ Baked Fries

 

 

For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. Cold morning out, 24 degrees! For the day had a high of 47 degrees and mostly sunny. After I had my Tea I went to Kroger for a couple of items for Mom. Raked some leaves and then used the leaf blower and cleaned off the deck and driveway areas. Not a lot to do today so I settled back and watched some College Football. For Dinner tonight I prepared a Chicken Burger w/ Baked Fries.

 

 

 

 

 

 

I purchased a package of Ground Chicken from Meijer my last visit there. To make the Burger I’ll need; the Ground Chicken (1 lb. package), Ground Cumin, Paprika, Garlic Powder, Dried Oregano, McCormick’s Grinders of Sea Salt and Peppercorn Medley, and Meijer Italian Style Bread Crumbs. For toppings I’m using Kraft Reduced Fat Mayo w/Olive Oil, Heinz 57 Sauce, Hoffman’s Sharp Cheddar Cheese, Butter Leaf Lettuce and served on a Aunt Millie’s Reduced Calorie Whole Grain Bun.

 

 

 

 

 

 

To prepare them, in a large bowl, combine Chicken, Ground Cumin, Paprika, Garlic Powder, Dried Oregano, Sea Salt and Peppercorn Medley, and Italian Style Bread Crumbs. The Seasonings amount are to taste and 2 tablespoons of the Italian Style Bread Crumbs. Make a little depression with your thumb in the center of each burger so they cook evenly. Divide the mixture into 4 patties.

 

 

 

 

 

 

In a Cast Iron Skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Top with cheddar and cook until just started melting, 2 minutes. Remove from heat and transfer patties to a plate. Serve on the Buns and top with Mayo, Heinz 57 Sauce, and Lettuce. The Ground Chicken Burger is juicy, moist, and flavorful! I’ll have to start having a lot more often!

 

 

 

 

 

 

To go with the Chicken Burger I prepared Ore Ida Golden Crinkle Cut French Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Heinz 57 Sauce. For Dessert later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Ground Chicken
Ground chicken is a healthy start for any meal since one serving (100 grams, or about 3 ounces) meets one’s protein needs for a nutritious meal – plus it’s lower in calories and fat than many meat sources. Lean ground chicken is high in protein and offers less saturated fat than ground beef.

 

 

 

 

 

Ore Ida Golden Crinkles®

French fries with ridges.Ore Ida Golden Crinkles®
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti

November 8, 2019 at 6:38 PM | Posted in chicken, pasta, Perdue Chicken Products | 1 Comment
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Today’s Menu: Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti

 

 

 

For Breakfast it was Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! I guess Winter is moving in, low of 28 degrees! Had snow showers overnight and a high of 39 degrees and partly cloudy for the day. Did some laundry and some cleaning around the house. For Dinner tonight its a Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti and Baked Garlic Loaf Bread.

 

 

For the Chicken I used the Perdue Perfect Portions Italian Style Chicken Breasts again. I really like using these Chicken Breasts, they come frozen or fresh and individually wrapped. You can grill them, bake them, or fry them which is what I did this time. I pan fried the Breast in Extra Light Olive Oil about a total of 12 minutes all together, turning them once. Fried up perfectly and well seasoned with the hint of Italian Seasoning.

 

 

 

 

I picked up a package of Buitoni Mushroom Agnolotti at Meijer the other day, been a while since I’ve had this. So I served the Chicken with a side of Buitoni Wild Mushroom Agnolotti. In case you were wondering Agnolotti is a kind of Ravioli. These are filled with fresh Portobello & Crimini Mushrooms, imported Grana Padano & Parmesan Cheeses & fresh Roasted Garlic. To prepare just add the pasta to 4 quarts boiling water; added 1 tbsp of Extra Virgin Olive Oil and stirred frequently to prevent it from sticking; reduced the heat to boil gently 4-6 minutes. Seasoned it with just a bit of Sea Salt and topped it with Buitoni Freshly Shredded Parmesan Cheese and Sauteed Mushrooms. With the added Chicken it made a perfect meal!

 

I topped the Pasta with some Sauteed Mushrooms.

 

 

 

 

 

I also had baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for tomorrow’s Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

 

Buitoni Mushroom Agnolotti
Generously filled with fresh Portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. Since 1827. All natural. Good food, good life. Good to Know: Buitoni Pasta is made with simple, all natural ingredients with no preservatives.

Ingredients
Durum Wheat Flour (Semolina, Durum Flour), Portabello Mushrooms, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzyme), Cream, Eggs, Crimini Mushrooms, Skim Milk, Water, Bread Crumbs (Wheat Flour, Dextrose, Yeast, Salt), Light Cream (Cream, Milk), 2% or Less of Onions, Salt, Garlic, Sugar, Grana Padano Cheese (Skimmed Cow’s Milk, Cheese Cultures, Rennet, Egg White), Wheat Flour, Mushroom Base (Rehydrated Mushrooms, Salt, Sugar, Natural Flavor, Butter [Sweet Cream, Salt], Potato Starch), Sweet Madeira Wine Reduction, Butter (Cream, Salt), Carrageenan, Canola Oil, Spices, Brown Sugar, Soy Lecithin.

Directions
Must be kept refrigerated. May be frozen. Cook thoroughly. For food safety and quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F. Cut open package. Add pasta to 4 quarts boiling water; add 1 tbsp olive oil and stir frequently to prevent sticking; reduce heat to boil gently 4-6 minutes or until tender; (if frozen, do not thaw. Cook as above) drain. Avoid boiling vigorously; serve with your favorite Buitoni Refrigerated Sauce or toss lightly with oil and enjoy. Use or freeze by date on front of package. Product may be frozen for up to one month.
Nutrition Facts
Serving Size: 1 cup
Servings Per Container: 2.5

Calories 280
Calories from Fat 90
Amount Per Serving and/or % Daily Value*
Total Fat 10 g (15%)
Saturated Fat 5 g (27%)
Trans Fat 0 g
Cholesterol 60 mg (19%)
Sodium 670 mg (28%)
Total Carbohydrate 34 g (11%)
Dietary Fiber 3 g (10%)
Sugars 3 g
Protein 13 g
http://www.buitoni.com/

 

 

Perdue Perfect Portions Italian Style Chicken Breasts

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

Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g
https://www.perdue.com/products/perdue-perfect-portions-boneless-skinless-chicken-breasts-italian-style-15-lbs/6861/

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

November 7, 2019 at 6:38 PM | Posted in oysters | Leave a comment
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Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

 

 

For Breakfast this morning I toasted a couple of Eggos Nutri Grain Waffles that I topped with I Can’t Believe Its Not Butter and Log Cabin Sugar Free Maple Syrup. Also had the morning cup of Bigelow Decaf Green Tea. Rain and 45 degrees out to start. Then as the day went on it went into the 20’s and the rain turned to snow showers, our first of the Season. Cleaned the house and then later took the sweeper brushes out and cleaned them. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

Fried Oysters, Baked Potato, and Texas Toast, one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.

 

 

I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. The best tasting Russet Potatoes seem to be out right now, some of the best I’ve had!

 

 

 

 

Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink.

 

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

Eating out tonight, Guthrie’s Chicken Fingers – Kitchen Closed

November 6, 2019 at 6:51 PM | Posted in chicken | Leave a comment
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Today’s Menu: Guthrie’s Chicken Fingers – Snack Box

 

 

To start the morning off had a cup of Bigelow Decaf Green Tea. Mostly sunny and 57 degrees out today but highs in the 40’s moving in by tomorrow. Went to Meijer with Mom for a few items and picked up Breakfast for Mom at McDonald’s. The flu is running wild in our area. I have 3 friends with it and 2 of my cousins. I don’t have the flu but my sinuses are making life miserable for me. For Dinner tonight its Guthrie’s Chicken Fingers and brought home Dinner.

 

 

 

I had something else planned for Dinner but Mom wanted Guthrie’s Chicken Fingers. So I decided to go to Guthrie’s Chicken Fingers and pick up Dinner for us tonight. The Chicken Fingers are always nice size and have an excellent Breading and Seasoning. It comes with a container of the Guthrie’s Signature Sauce. Very good Dipping Sauce, good recipe! It also comes with Crinkle Cut Fries which are excellent also! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink. I’ll cook tomorrow night, take care all!

 

 

 

 

 


Guthrie’s Chicken Fingers – Golden Fried Chicken Fingers
Make no mistake, these are the Golden Fried Standard of all Chicken Fingers. We are the original chicken finger specialists and you will taste the difference 50 plus years makes from the first bite. We never compromise on the high quality and strict standards of our chicken tenderloins and we still serve it with the same special blend of spices we did in 1965. There are two types of chicken fingers: Guthrie’s Chicken Fingers and all the rest.

Snack – 3 Chicken Fingers, Fries, and 1 Guthrie’s Signature Sauce

Our Snack Box is the perfect size for kids or anyone looking for a smaller version of our Guthrie’s box. With its size and delicious essentials, it quite possibly could be the world’s easiest meal to eat.
http://guthrieschicken.com/

Loaded Chili Baked Potato w/ Roasted Asparagus and Baked Garlic Loaf Bread

November 6, 2019 at 7:26 AM | Posted in beans, Bush's, chili | 2 Comments
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Today’s Menu: Loaded Chili Baked Potato w/ Roasted Asparagus and Baked Garlic Loaf Bread

 

 

To start my day off I Scrambled 2 medium size Eggs and toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. Outside its cloudy and rain showers. Later it was mostly cloudy and 50 degrees out. Not feeling too good today, my sinuses are driving me crazy! The weather needs to get cold and stay cold so my sinuses can adjust. As long as our temperatures keep going up and down I suffer. So not a lot going on for me today. For Dinner a Loaded Chili Baked Potato w/ Roasted Asparagus and Baked Garlic Loaf Bread.

 

 

It’s been forever and a day since I’ve had a Loaded Baked Potato, and long over due! To make my Loaded Potato I’ll need a large Russet Potato, my 3 Bean Turkey Chili, Sargento Off the Block Sharp Cheddar Cheese, and Daisy Light Sour Cream.

 

 

 

 

To start I got a small Sauce Pan and sprayed it with Pam Non Stick Spray. Then added my Chili that I had prepared yesterday and heated it on medium low until heated through. Set aside until ready to use.

 

 

 

 

 

I first turned the stove on at 400 degrees for my Roasted Asparagus. To prepare the Asparagus I just needed Extra Light Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet. First put some Extra Light Olive Oil across the Asparagus and then my Seasonings. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving.

 

 

Finally I prepared the Potato. I first washed the Potato off and dried it with a paper towel. I grabbed a paring knife and I made small slits on all sides of the Potato. Next I got a bowl for the Potato. I then microwaved it for 6:00 minutes. Pulled it out of the microwave and gave it the fork test. I used the same paring knife and checked to make sure the Potato was done all the way through. Just jabbed the knife in the Potato and if it goes all the way through its done. Times will vary depending on the size of the Potato. I didn’t split the Potato open until I was ready to top it.

 

 

To serve it I split the Potato open, seasoned it with McCormick Grinders of Sea Salt and Peppercorn Medley. Next I added my 3 Bean Turkey Chili, then the Sargento Cheese, and finally a dab of the Daisy Light Sour Cream. Wow, now this a Stuffed Potato! The Turkey Chili and Beans combined with the Cheese and a Sour Cream makes one delicious Potato! Served the Potato with the Roasted Asparagus and a slice of Baguetterie Roasted Garlic Oval Bread. I had baked a loaf earlier today. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

  • Not sure why the post didn’t appear last night, but better late than never!

 

 

 

 

Russet Potatoes……

Russet potatoes offer a higher fiber content than white potatoes, which helps improve gut health, Friedman continues. Russets are also a good source of iron, which supports healthy blood, and magnesium, which is needed for heart, nerve and immune system function.

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

3 Bean Turkey Chili w/ Cornbread

November 4, 2019 at 6:51 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Cornbread

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. I had to drop my car off over to the Auto Shop for an Oil Change, Tire Rotation and to repair a leak in Wind Shield Wiper Fluid Reserve. Had Mom’s Winterized last week and had mine done today. After I got back I loaded the Crock Pot up with all the ingredients for my 3 Bean Turkey Chili! Chili just seems to taste better this time of the year! Did a load of laundry and cleaned the Kitchen today, Fridge, Microwave, and Floor. For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread.

 

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

 

 

I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

 

I also prepared a small Cast Iron Skillet of Cornbread. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

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