Fried Freshwater Shrimp w/ Roasted Butternut Squash and Roasted Asparagus

September 24, 2018 at 5:29 PM | Posted in seafood, shrimp | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Roasted Butternut Squash and Roasted Asparagus

 

 

To start the day off I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I love combinations of Potatoes, Ham, and Egg! Heavy rains this morning and cloudy all day out today. So I cleaned the house today, dusted and ran the sweeper. Scrubbed all the Kitchen Counters and cleaned out the Fridge. For Dinner tonight I prepared Fried Freshwater Shrimp w/ Roasted Butternut Squash and Roasted Asparagus.

 


We’re having Shrimp tonight, we could eat Shrimp and Seafood every day! While at Kroger yesterday I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they’re not bad. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 


Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 


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

 

 

 

 

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

 

 

For another side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

McCormick Cracker Meal Seafood Fry Mix

Cracker Meal Seafood Fry Mix adds extra crunchiness to fried and baked foods. All ingredients have been specially selected to provide a superior coating that seals in natural juices for fish, seafood, poultry, meats and vegetables.

Ingredients
Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, And Folic Acid), Whey (Milk), Dextrose, And Soybean Oil.

Serving size
1/4 cup Mix (32g)
All You Need
1/2 cup Cracker Meal
1 lb. Fish or Seafood*
Water or Milk
Vegetable Oil
Directions
1. POUR Cracker Meal into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, or seafood with water or milk. Shake off excess.
2. COAT fish, several pieces at a time, evenly with Cracker Meal. Let stand 5 minutes. Discard any remaining Cracker Meal. Fry as directed below. Serve with McCormick® Cocktail Sauce or Tartar Sauce. Use the entire package to coat 4 lbs. fish or seafood.

*Best with tilapia, trout, catfish, shrimp, or scallops. Also try with shucked oysters and clams, or soft-shell crabs (pierce several times before coating).

Pan Fry: Pour oil to a depth of 1/4 inch in a large skillet; heat to 350°F on medium heat. Fry fish, in batches, 2 to 4 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

Oven Fry: Cover bottom of shallow baking pan with melted butter. Arrange fish or seafood in a single layer in pan; turn to coat with butter. Bake in preheated 425ºF oven 10 to 20 minutes until golden brown around edges and fish flakes easily with a fork.

Flavorful Tips:
• For a thicker coating, dip fish in a mixture of 3 tbsp. milk and 2 beaten eggs before coating with Cracker Meal.
• Coat boneless skinless chicken breast halves or chicken parts as directed. Bake in 400ºF oven 20 to 30 minutes for chicken breast halves or 45 to 50 minutes for chicken parts.
• Use Cracker Meal instead of bread crumbs when making meat loaf or meat balls.

http://www.mccormick.com/spices-and-flavors/seafood/breading-and-batters/cracker-meal-seafood-fry-mix

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Smoked Turkey, Sweet Slice Ham, and Swiss Cheese Grilled Sandwich w/ Baked Fries

September 23, 2018 at 5:27 PM | Posted in Alexia Potato Products, Aunt Millie's, Boar's Head | Leave a comment
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Today’s Menu: Smoked Turkey, Sweet Slice Ham, and Swiss Cheese Grilled Sandwich w/ Baked Fries

 

 

To start my Sunday morning off I prepared 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. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. Mom had Breakfast here and then on to Church. Partly cloudy and 73 degrees outside today. I went Walmart Lawn and Garden Center. I was looking for some medium size plant pots. I also picked up a couple of hanging Mum Baskets. After Lunch, spent the day watching NFL Football. For Dinner tonight I prepared a Smoked Turkey, Sweet Slice Ham, and Swiss Cheese Grilled Sandwich w/ Baked Fries.

 

 

A Grilled Sandwich for Dinner tonight sounded perfect for Dinner tonight. I used Boar’s Head Meat and Cheese along with Baked fries! To make my Sandwich I’ll need; Aunt Millie’s Light Whole Grain Bread, Boar’s Head Hickory Smoked Black Forest Turkey, Boar’s Head Sweet Slice Boneless Smoked Ham, Boar’s Head Swiss Cheese, Kraft Reduced Fat Mayo w/ Olive Oil, and French’s Spicy Brown Mustard.

 

 

 


I used a flat top Griddle to grill it with. I sprayed the griddle with a very light coat of Pam Cooking Spray and spread about 1/2 tablespoon of Blue Bonnet Light Butter on it. Heated it on medium heat. I also turned the oven on at 425 degrees, for the Fries.

 

 

 

 

While the griddle was heating I got the Sandwich ready to grill. Took a slice of the Aunt Millie’s Bread and topped it with some of the Kraft Mayo, the Boar’s Head Ham, Boar’s Head Smoked Turkey slices, the Boar’s Head Swiss Cheese, French’s Spicy Mustard, and added the top slice of the Bread. I then Buttered the bottom and top halves of the Bread with Blue Bonnet Butter. With the griddle heated I grilled my Sandwich. Grilled the bottom half just over 3 minutes, then flipped it over and grilled the other side about 2 1/2 minutes. Until both sides were golden brown! I love Grilled Sandwiches!

 

 


I had already preheated the oven, so as the Sandwich was finishing cooking I baked my Fries, I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

Boar’s Head Hickory Smoked Black Forest Turkey

Steeped in tradition and smoked to perfection, Boar’s Head Hickory Smoked Black Forest Turkey Breast is naturally smoked with hickory chips for a tasty turkey that is heart healthy, preservative free and lower in sodium.

* Lower Sodium
* Gluten Free
* Milk Free
* No MSG Added
* Raised Without Added Hormones

Nutrition Facts
Serving Size 2 oz (56g)
Servings Per Container Varied
Amount Per Serving
Calories 60 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 25mg 8%
Sodium 390mg 16%
Potassium 150mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 13g 26%
https://boarshead.com/products/detail/1894623117-boars-head-hickory-smoked-black-forest-turkey-breast

 


Boar’s Head Sweet Slice Boneless Smoked Ham
The consummate centerpiece to any holiday or family meal, Boar’s Head Sweet Slice Ham is slow-roasted with natural juices and naturally smoked with real wood chips. Enjoy this holiday favorite any way you slice it.

Boar’s Head Imported Switzerland Swiss Cheese

Made in Switzerland with Alpine milk under the watchful eye of Käse Meisters, this cheese has a nutty, slightly sweet flavor with earthy notes. Boar’s Head Imported Switzerland Swiss Cheese is aged more than 120 days to produce a bold taste, rich color and smooth texture.

Boar’s Head
https://boarshead.com/products

Bluegrass Deliciously Lean Mettwursts!

September 22, 2018 at 5:30 PM | Posted in Aunt Millie's, Bluegrass Brats and Metts | Leave a comment
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Today’s Menu: Bluegrass Deliciously Lean Mettwursts

 

 


For Breakfast this morning I prepared 1 Egg Sunny Side Up, fried 3 strips of al fresco Chicken Bacon, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread that I lightly Buttered with I Can’t Believe It’s Not Butter, and had a cup of Bigelow Decaf Green Tea. Outside its cloudy but a whole lot cooler, high of 66 degrees. Got the cart out of the shed and did some yard work up until my allergies got too bad. This has to be the worst Summer with my allergies by far! For Dinner I prepared a couple of Bluegrass Deliciously Lean Mettwursts for Dinner tonight.

 

 


I had purchased a couple of packages of the Bluegrass Lean Mettwurst while at Jungle Jim’s International Market last week. I had kept one package out that I had them a few weeks ago. Mom really loves them so I got the other package out of the freezer and let it thaw in the fridge overnight.

 

 

 

To prepare them I used a medium size skillet that I sprayed with Pam Cooking Spray and added the Metts. I then added water to the pan, just enough water to cover about a 1/4 of Metts. Turned the heat on medium and covered the pan. I turned the Metts frequently to get a nice even cook on them. When the water had boiled down I cooked them an extra 3 minutes to brown them. They turned out fantastic, nice and meaty! Plus being the Bluegrass Lean type , just 1/2 the calories of other Metts. I served them on Aunt Millie’s Reduced Calorie Whole Grain Hot Dog Buns and topped with French’s Spicy Brown Mustard. I also made a Baked Potato for Mom. A couple of Metts was plenty for Dinner tonight for me. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

Bluegrass Deliciously Lean Mettwurst
* 65% Less Fat
* 42% Fewer Calories
* 25% Less Sodium
*No MSG
* Gluten Free

Deliciously Lean Mettwurst
This Mettwurst is targeted at the consumer that is
into a healthier lifestyle. It is skinless and fully
cooked.

Nutrition Facts
Serving Size 1 link (66g)
Servings Per Container 6
Amount Per Serving
Calories 100 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Sat. Fat 2g 10%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 590mg 25%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 9g

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

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

 

 

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

 


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

 


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

 


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

 

 

 

 


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

 

 

 

 

 


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

 

 

 

 

 

 

 


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

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

 

 

 

 

Jennie – O Applewood Smoke Flavor Turkey Breast Tenderloin

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

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

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

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

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

Whole Wheat Spaghetti and Turkey Meatballs w/ Texas Toast

September 20, 2018 at 5:30 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Whole Wheat Spaghetti and Turkey Meatballs w/ Baked Texas Toast

 

 

To start my morning off I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. Mostly sunny and 92 degrees out today, and humid. After Breakfast I went Meijer for a few items. I had to put my car in the shop. Had to replace 4 sensors, change the oil, and put on 4 new tires. Expensive but beats a monthly car payment. For dinner tonight I prepared Spaghetti and Meatballs w/ Light Texas Toast. Spaghetti and Meatballs really sounded good for Dinner tonight!

 

 


It’s Comfort Food tonight with Spaghetti and Meatballs! And you can make it healthier by using Whole Wheat Spaghetti and Turkey Meatballs. For the Meatballs I’m using my favorite, Honeysuckle White Turkey Meatballs. Kroger finally started having these back in stock! The Honeysuckle White Turkey Meatballs are some of the best I’ve found, fantastic taste and they’re 190 calories and 6 carbs for 3 large Meatballs.

 

 

 


I’ll be cooking them in LaRosa’s Original Pasta Sauce, one of my favorites! The Sauce goes great on Pasta, Pizza, or as a Dipping sauce. I grabbed a small Sauce Pan, sprayed it Pam Cooking Spray, added the sauce to it, and heated on medium low heat. As the sauce started to heat up I added the Turkey Meatballs, stirred until covered with the Sauce. Cooked them for about 7 minutes and then reduced the heat to low until I was ready to use them.

 

 

 


I’m using Ronzoni Healthy Harvest Whole Grain Spaghetti. It’s my favorite and I use all the Ronzoni Healthy Harvest Pastas. The Spaghetti is 180 calories and 35 net carbs, which isn’t bad for Pasta. To prepare the Spaghetti; I cooked the Spaghetti as to the package instructions. I used a large Sauce Pan and filled it 1/2 way up with water. Turned the burner on high and brought the water to a rapid boil. Added the Spaghetti and stirred, returning it to the rapid boil. Cooked it uncovered, stirring it occasionally. Cooked it for a total of 8 minutes and done! Love this Pasta so tender and tasty. As the Spaghetti was cooking I baked my New York Bakery Light Texas Toast.

 


To serve I used a bowl and made a bed with Spaghetti. added a little Morton’s Lite Salt and Kraft Reduced Fat Grated Parmesan Cheese. I then topped with Sauce and Meatballs. Wow this was so good, I’m very glad Kroger started stocking the Honeysuckle White Meatballs again. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Light.

 

 

 

 

Honeysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked and ready to heat and eat.

Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g
http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1

Seasoned Gulf Coast Grouper w/ Roasted Fingerling Potatoes and Golden Hominy

September 19, 2018 at 5:23 PM | Posted in fish | 1 Comment
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Today’s Menu: Seasoned Gulf Coast Grouper w/ Roasted Fingerling Potatoes and Golden Hominy

 

 

For Breakfast this morning I Made a Breakfast Sandwich using; Healthy Life Multi Grain English Muffin, Scrambled 1 Egg, lightly heated 3 slices of Boar’s Head Sweet Slice Ham, and 1 slice of Boar’s Head Swiss Cheese. Outside today it’s sunny and 90 degrees today. Also had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. Then I had to go to the Bank and make some changes on my Checking Account and Purchased a Safety Deposit Box. I ‘ve been needing a Safety Box for a while. I used to have one and the Bank I was at closed and my new one was sold out and I was put on a waiting list. And it came through yesterday. So I got that all taken care of. For Dinner tonight its Seasoned Gulf Coast Grouper w/ Roasted Fingerling Potatoes and Golden Hominy.

 

 


I love Fish and Seafood, especially this Florida Gulf Coast Grouper my friends keep bringing me back up from Florida. I had a couple of the fillets in a bag in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Crispy Southern Fish Fri. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 minutes per side until golden brown. Grouper is so meaty and flavorful. Love Fish and Love this Grouper!

 


Then for another side I prepared some Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area, only 1 store around here locally that sells them (Thank you Jungle Jim’s).

 


For another side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy, and its been a while since I’ve any. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

 

 

 

Oven-Roasted Fingerling Potato Fries

Ingredients:

Fingerling Potatoes
Extra Virgin Olive Oil
Garlic Powder
Sea Salt
Pepper
Chili Powder
Kraft Reduced Fat Parmesan Grated Cheese
Directions:

1.) Thoroughly clean and scrub the potatoes.

2.) Cut the potatoes in half and add to a large mixing bowl.

3.) Add the olive oil. I used about 1 tablespoon, but this will vary by how many potatoes you use. Just use enough oil to give the potatoes a nice coat. Add your seasonings.

4.) Put on a baking sheet and sprinkle with the Parmesan Grated Cheese

5.) Roast in the oven for 25-35 minutes at 450 degrees. The potatoes should be tender in the middle when done.

Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans

September 18, 2018 at 5:22 PM | Posted in Buffalo Gal | Leave a comment
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Today’s Menu: Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans

 

 

For Breakfast this morning I toasted a Healthy Life Multi Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. I went to McDonald’s and picked up Breakfast for Mom then. I had to be at our Family Lawyers Office at 10:00 to finalize my Living Will. Stopped by Kroger afterward to pick up a couple of items for Mom. For Dinner tonight a Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans

 

 


I prepared the Buffalo Gal Bison New York Strip and Sauteed Mushrooms with Sliced New Potatoes and Seasoned Pinto Beans back in August and the 3 worked and tasted so good together I’m having it again for Dinner tonight. To prepare the Steak I’ll need; McCormick Grinders of Sea Salt and Peppercorn Medley, Blue Bonnet Light Butter, and Extra Light Olive Oil, and 1 Cast Iron Skillet! I’ll be preparing the Steak by frying it in a Cast Iron Skillet.

 

 

 

To prepare it I start by adding a 1/2 tablespoon of the Extra Light Olive Oil and preheating the Cast Iron Skillet on high heat. Next I Salted and Peppered the Steak, brushed with a little of the Butter, then placed in the heated Skillet. I let it sear on the high heat for about 4 minutes. Then turned it once using tongs. Continued cooking on the high heat for about another 2 minutes for a perfect medium rare steak. They say key is to get the sear on one side first and do not flip back and forth, just one time. Then I let Steak rest 15 minutes before slicing.

 

 


And once again what a flavorful and juicy Bison New York Strip Steak, I’ll have to order some more of these soon! Served it with Sauteed Mushrooms.

 

 

 

 

 


For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.

 

 

 

 


Then for a second side I prepared a can of Margaret Holmes Seasoned Pinto Beans. It doesn’t get much better for a canned Beans than these! To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. I love Beans of all kinds and these Seasoned Pinto Beans are at the top of the list, love the Seasoning. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 


Buffalo Gal – Bison New York Strips
A customer favorite. Cut thick and ideal for grilling. Receive 2 (7-9 oz.) steaks. (2 steaks per package, package is over 1 lb.)

Nutrition (8 oz.):
Fat: 4.8g, Calories: 260, Protein: 54g, Sodium: 180mg

Suggested Cooking Method:
Preheat your pan on high. Cast iron or non-stick. Salt and Pepper the meat, brush with a little butter, then place in the pan. Let it sear on the high heat for about 4 minutes. You will see the meat color change on the sides. Then turn once using tongs or turner to flip. Continue cooking on the high heat for about another 3 minutes for a perfect medium steak. 2 minutes for rare or 5 minutes for well done. The key is to get the sear on one side first and do not flip back and forth, just one time. Let meat rest 15 minutes before slicing.
http://www.buffalogal.com/Bison-New-York

Chicken Bacon, Mushrooms, and Cheddar Turkey Burger w/ Baked Fries

September 17, 2018 at 5:27 PM | Posted in Alexia Potato Products, Aunt Millie's, Jennie-O, Jennie-O Turkey Products, Kraft Cheese | Leave a comment
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Today’s Menu: Chicken Bacon, Mushrooms, and Cheddar Turkey Burger w/ Baked Fries

 

 

For Breakfast this morning I Scrambled an Egg, toasted a Healthy Life Whole Grain English Muffin, and had my morning cup of Bigelow Decaf Green Tea. 78 degrees and rain showers out today. Had a very restless night and bad morning, allergies are running wild! So I couldn’t do a lot outside so I caught up on some rest, or tried. For Dinner tonight its a Chicken Bacon, Mushrooms, and Cheddar Turkey Burger w/ Baked Fries.

 

 

 

 

I hadn’t had a Turkey Burger in a while so today it’s a Chicken Bacon, Mushrooms, and Cheddar Turkey Burger. To make this Burger I’ll need; Jennie – O Turkey 93% Lean Patties, al fresco Uncured Chicken Bacon, Mushrooms, Kraft Deli Deluxe Sharp Cheddar, Aunt Millie’s Reduced Calorie Whole Grain Hamburger Buns, Pam Non-Stick Cooking Spray, and Extra Light Olive Oil.

 

 

 

 

To prepare the Burger I grabbed a skillet sprayed it the Pam and added 2 teaspoons of Extra Light Olive Oil, heated it on medium heat. When ready I added the Turkey Burger and cooked it for 16 minutes flipping it several times. With a minute of cooking time left I added a slice of Kraft Deli Deluxe Sharp Cheddar Cheese. And done! As the Burger was cooking, in another skillet, I sauteed my Mushrooms. Sauteed them in Olive Oil, Butter, and seasoned them with Morton’s Light Salt, Ground Cumin, and Parsley. Set both the Burger and Mushrooms off the heat until needed.

 

 

As the Burger was finishing I got another skillet and sprayed it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 

 

I served the Turkey Burger on a Aunt Milli’s Reduced Calorie Whole Grain Hamburger Bun. Topped the Burger Patty with Chicken Bacon and Mushrooms. Another excellent Burger. The Jennie – O Turkey Burger fries up perfect and has such a fresh taste and the Sharp Cheddar Cheese, Mushrooms, and Chicken Bacon added great taste and flavor.

 

 

 

 

 

To go with my Burger I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

Jennie – O Lean Turkey Burger Patties

Fire up the grill for some delicious, nutritious JENNIE-O Lean Turkey Burger Patties. These all natural*, ground patties will surprise even the most passionate beef enthusiasts with the amount of sizzle and flavor they can pack. And with only 7% fat, you may find yourself having second helpings at your next barbecue!

* ALL NATURAL
* GLUTEN FREE

* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size 112 g
Calories 150
Calories From Fat 70
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat .0 g
Cholesterol 85 mg
Sodium 110 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 20 g
Iron 6%
Calcium 2%
https://www.jennieo.com/products/70-lean-turkey-burger-patties

Turkey Frank Cincinnati Style Cheese Coneys

September 16, 2018 at 5:22 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 I toasted a Healthy Life Multi Grain English Muffin, topped with a Poached Egg, and had a cup of Bigelow Decaf Green Tea. After I ate I went to McDonald’s and picked up Breakfast for Mom and stopped and filled the car up with gas for her. Mom went on to Church afterward. I did a load of laundry and cleaned the house. Then watched NFL Football for the rest of the afternoon. For Dinner tonight I prepared Turkey Frank Cincinnati Style Cheese Coneys.

 

 

 

 

We love our Cheese Coneys around here! Living here all my life here in the Cincinnati area you are raised on Cheese Coneys, Chili Spaghetti, and such. From all the classic Chili Parlors; Skyline Chili, Gold Star Chili, Camp Washington Chili, just to name a few. But having Diabetes 2, I have to watch my carbs and calories so I make mine a little healthier but keeping the incredible flavors.

 

 

 

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. I heated the can of Skyline Chili 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. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple 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

Enjoy the delicious taste of Cincinnati Skyline Chili. It is easy to make. This original chili has a wonderful flavor. It will be a welcome addition to your kitchen food supplies.
* Cincinnati chili
* Original taste

Ingredients:
Beef, Water, Tomato Paste, Corn Starch, Spices, Salt, Onion, Garlic, Paprika And Natural Flavors.
Directions:
Microwave: empty contents into microwave-safe container. Cover.Microwave on high power for at least 1 minute or until hot. Stove top:empty contents into sauce pan. Heat over medium heat until hot, stirring occasionally.

http://www.skylinechili.com/index.php

Leftover: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

September 15, 2018 at 5:31 PM | Posted in chicken, Chicken Helper, Perdue Chicken Products | Leave a comment
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Dinner Tonight: Leftover: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

For Breakfast this morning to start my Saturday off I prepared a 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 Shredded Sharp Cheddar Cheese. Sunny, hot, and humid out today. Summer like weather has returned! Got the cart out of the shed and did some yard work before it got too hot and humid out. Cleaned off the deck and driveway areas also. Then it was an afternoon of College Football. For dinner tonight Leftovers: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.

 

Made an easy Dinner tonight, warmed up leftovers! I had the leftover Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta from last night. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.

 

 

 

 

 

I love the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and an easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Just boil, stir, and season.

 

 

 

As the Pasta was cooking I prepared the Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Light Olive Oil, Sea Salt and Pepper.

 

 

 


I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Peach Diet Snapple to drink.

 

 

 

 

 

Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor

Chicken Helper
* Add chicken
* Pasta side dish included

Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.

Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!

nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%

http://www.bettycrocker.com/products/hamburger-helper/products/chicken-helpers/chicken-helper-crispy-cheddar-bacon-w-cheesy-rotini

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