Happy Easter Everyone!

April 4, 2021 at 2:49 PM | Posted in cooking, Food | Leave a comment
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Happy Easter Everyone!

There will be no Dinner post this evening. Just wanted to wish everyone a Happy Easter. It’s a perfect Spring Easter Day here, 74 degrees and sunny out! Well Happy Easter All, Stay Safe and Take Care!

Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg

April 13, 2020 at 6:27 PM | Posted in Bob Evan's, Ham, leftovers | 4 Comments
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Today’s Menu: Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg

 

 

I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugarless Blackberry Jam and heated up 2 Johnsonville Turkey Breakfast Sausage Links. Also had morning cup of Bigelow Decaf Green Tea. Rain and windy out today. We had a high of 58 degrees in the morning but the temps dropped through out the day to the 40’s. I’m not real active today. My sinuses are really bothering me today. This weather doesn’t help! So just a lot of rest today. For Dinner it’s Easter Dinner Leftovers. I made a Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg. Stay safe everyone!

 

Plenty of leftovers from the Easter Dinner Feast! And thank goodness for leftovers because after my night and I really didn’t feel like cooking. We almost always use Cook’s Ham when we bake a Ham. So with the Ham we baked yesterday, we made some into some delicious Ham Sandwiches. Just took a few slices and serving it on Aunt Millie’s Light Whole Grain Bread. The Ham is so delicious and moist. And as always with Cook’s Ham, perfect seasoning! We’ll have quite a few Breakfasts and Lunches out of this. To make the Sandwich I used Aunt Millie’s Light Whole Grain Bread. Topped it with a bit Kraft Light Mayo with Olive Oil, French’s Yellow Mustard, and a slice of Boar’s Head Swiss Cheese. Love this Sandwich!

 

For a side I heated up the leftover Bob Evan’s Mashed Potatoes and I had a leftover Deviled Eggs. Just love these leftovers! It’s sometimes better the second time around! For Dessert/Snack a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

 

Cook’s Hams

Semi-Boneless Hams
Classic Reduced Sodium Half (Serves: 15-20)
Half (Serves: 15-20)
Whole (Serves: 30-40)
Semi-Boneless Hams

Cook’s Semi-Boneless Hams are now fully cooked! This means they may be eaten cold or heated. The ham only needs to be heated through if serving warm.
With fewer bones and less fat, Cook’s Semi-Boneless Hams are a great value. With two of the three bones removed, carving and serving are much easier. With only the center bone remaining, your family can still can enjoy the great taste and flavor that only a Cook’s bone-in ham can offer, plus the added value of more lean meat and the convenience of less bone.

Ingredients
CURED WITH: Water, Dextrose, Salt, Sodium Phosphate, Sodium Nitrite.
http://www.mycooksham.com/product/bone-in-premium-semi-boneless

Happy Easter!

April 12, 2020 at 6:15 PM | Posted in Ham | 2 Comments
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Today’s Menu: Baked Ham, Green Beans, Mashed Potatoes, Sweet Potatoes, Gravy, and Apple Pie

Hope everyone is enjoying their Easter! This one is a bit different, most of us are at our own homes and no eating out today because of the Virus. It seems to be getting some what better but we still have a ways to go. I just hope people don’t start getting out more and the Virus rebounds. Let’s just stay the course and finish riding this thing out. Everyone enjoy your Easter and stay safe. Take care all!

RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS

April 4, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’ve come across the perfect meal for your Easter Dinner, RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS. To make this Delicious Dish you’ll need a Beef Ribeye Roast, Dijon Mustard, Croutons, Green Beans, and Olive Oil. An Easter Dinner to remember! You can find this recipe along with all the other Delicious and Healthy Diabetic Friendly Recipes at the Diabetic Gourmet website, so be sure to check it out! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS
Ingredients

1 well-trimmed beef ribeye roast, small end (4 to 6 pounds)
1/2 cup Dijon-style mustard
2-1/3 cups cheese and garlic or Caesar croutons, finely crushed (about 1-1/4 cups crumbs), divided
1-1/2 pounds green beans, trimmed
1 tablespoon olive oil

Directions

1 – Heat oven to 350F. Spread mustard evenly over all surfaces of beef roast. Press 1 cup crouton crumbs evenly onto roast over mustard.
2 – Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3 – Meanwhile toss green beans with oil on metal baking sheet. Add remaining 1/4 cup crouton crumbs; toss to coat. Roast in 350F oven with beef roast 30 minutes.
4 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Increase oven temperature to 450F; continue roasting green beans 10 to 20 minutes or until tender and starting to brown.
5 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6 – Carve roast into slices. Season beef and green beans with salt and pepper, as desired.

Recipe Yield: 6 to 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 463
Fat: 19 grams
Saturated Fat: 5 grams
Fiber: 0.5 grams
Sodium: 783 milligrams
Cholesterol: 129 milligrams
Protein: 54 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipes/ribeye-roast-with-dijon-crust-and-roasted-green-beans

Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower

April 30, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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Oh I’ve got a good one to pass along for this week’s Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower. Perfect Dish for your Easter Dinner! It’s from the Diabetic Gourmet Magazine website. Check out the Diabetic Gourmet site for a fantastic selection of Diabetic Friendly recipes, news, and tips. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

Herb-Rubbed Beef Roast with Roasted Cauliflower
In this flavorful dish, Top loin roast, which is considered a lean cut, gets a rub-down using a simple mixture of garlic and thyme. Serve with roasted cauliflower for a potato-free version of a meat and potatoes meal. This is a nice choice for a holiday dinner with family and friends.

Recipe Yield: 16 servings.

Ingredients

1 beef Top Loin Roast, Boneless (about 3 to 4 pounds)
4 teaspoons minced garlic, divided
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 heads (about 2-1/2 pounds each) cauliflower, separated into florets
6 tablespoons olive oil, divided
Salt and pepper
2/3 cups dry Italian-seasoned bread crumbs

Directions

1 – Preheat oven to 325F.
2 – Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
3 – Place roast, fat-side up, on rack in shallow roasting pan.
4 – Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
5 – Roast on center rack in 325F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
6 – Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet.
7 – Season with salt and pepper, as desired.
8 – Cover with aluminum foil; bake on lower rack 45 minutes.
9 – Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower.
10 – Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
11 – Remove roast when meat thermometer registers 135F for medium rare; 145F for medium.
12 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
13 – Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 282
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 3.8 grams
Sodium: 254 milligrams
Cholesterol: 56 milligrams
Protein: 28 grams

https://diabeticgourmet.com/diabetic-recipe/herb-rubbed-beef-roast-with-roasted-cauliflower

Happy Easter Everyone!

April 21, 2019 at 4:10 PM | Posted in baking, cooking, Food | Leave a comment
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I’d like to wish you all a Happy Easter! There will be no Dinner Post today. Spending time with Family and Friends. Until tomorrow, take care!

 

Happy Easter!

April 1, 2018 at 5:23 PM | Posted in cooking, Food | Leave a comment
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Happy Easter everyone! No Dinner post tonight. We are spending Easter visiting Dad at assisted living and then over to spend Easter Dinner with family. I’ll be back tomorrow. Happy Easter all!

Happy Easter!

April 16, 2017 at 4:58 PM | Posted in cooking | Leave a comment
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Prime Rib w/ Savory Herb Potatoes, Cut Green Beans, and Whole Baby Carrots

April 16, 2017 at 4:55 PM | Posted in prime rib | Leave a comment
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Today’s Menu: Prime Rib w/ Savory Herb Potatoes, Cut Green Beans, and Whole Baby Carrots

 

 

For Breakfast on this Easter Morning I toasted a Healthy Life Whole Grain English Muffin, Scrambled 1 Egg, and a cup of Bigelow Decaf Green Tea. Not much going on today. Mom went on to Church early, she was meeting some friends for Breakfast. I stayed home and did a load of laundry and cleaned the house. Cloudy this morning and rain moved in by the afternoon. Went over to see Dad for a while and back home to fix an Easter Dinner for me and Mom. I prepared a Prime Rib w/ Savory Herb Potatoes, Cut Green Beans, and Whole Baby Carrots.

 

 

 

 

 

We had a Prime Rib Roast in the freezer that I had purchased at Mejier. I like Prime Rib but it’s so overpriced. This was one that weighed just over 3 lbs., 3.7 lbs. Just the right size for myself and Mom.

 

 

 

 

 

I preheated the oven on 325 degrees. I took a small roaster pan and sprayed it Pam Cooking Spray and I rubbed a light coat of Extra light Olive Oil on it. Once the oven was heated I put the Roast in the pan and baked it for about 75 minutes. I took the pan out and checked the internal temperature with my meat thermometer and it was right where we wanted at 121 degrees.

 

 

 

 

 

I let the Roast sit for 10 minutes before slicing it. The Roast was cooked to a perfect Medium Rare. The Roast came moist and juicy! Cutting in to it was very tender and has an excellent taste. We’ll definitely purchase this again from Meijer!

 

 

 


Mom loves having multiple side dishes with meals so I prepared a good variety. For one side I prepared some Little Potato Company Savory Herb Potatoes. Then I prepared a can of Del Monte Cut Green Beans. Then I opened up a can of Kroger Brand Whole Baby Carrots. I also baked some of Mom’s favorite Rolls, Hawaiian Rolls. For my Dessert later a Breyer’s 100 Calorie Cup of Vanilla Ice Cream. Hope everyone had a great Easter!

Cumin Spiced Pork Chop w/ Mashed Potatoes,Seasoned Butter Beans, and Baked Italian Loaf Bread

May 6, 2016 at 4:54 PM | Posted in Bob Evan's, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Mashed Potatoes, Seasoned Butter Beans, and Baked Italian Loaf Bread

 

 

Cumin Spiced Pork Chop w Mashed Potatoes,Seasoned Butter Beans 004
I made Biscuits and Gravy for Breakfast this morning for me and Mom. I used Pillsbury Biscuits and Pioneer Peppered White Gravy. Dad is now at a local rehab center to continue his rehab. The doctor said he would be there at least 2 weeks or more. Mom headed over at noon but I’m staying home today to catch up on work around and outside the house. Had a full day of cleaning today until the early afternoon and then I got my 4 wheel mobility cart out for a while to enjoy this beautiful day! It’s sunny and 70 degrees. For dinner tonight I prepared Cumin Spiced Pork Chop w/ Mashed Potatoes,Seasoned Butter Beans, and Baked Italian Loaf Bread.

 

 

Cumin Spiced Pork Chops w Golden Hominy and Cut Green Beans and 005

I grabbed a couple of Pork Chops from the freezer, that I had purchased from Costco, and let it thaw overnight in the fridge. Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork. Hard to beat these Costco Pork Chops, always top quality.

 

 

Cumin Spiced Pork Chop w Mashed Potatoes,Seasoned Butter Beans 003
I served it with some Bob Evan’s Mashed Potatoes, which I just microwave and serve. Then I also heated up a can of Margaret Holmes Seasoned Butter Beans. I came across these while at Walmart yesterday and thought I would give them a try! To prepare them just empty the contents into a small sauce pan. Cover and bring to a boil. Stir and reduce heat. Then just simmer until ready to eat. I’m sold on these after the first spoonful! Nice sized Butter Beans that are perfectly seasoned. Another good one to have in the pantry! All Margaret Holmes products are some of the best canned items you can buy. I also had a half loaf of Pillsbury Italian Loaf Bread leftover that I reheated. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 
Margaret Holmes Seasoned Butter BeansMargaret Holmes Seasoned Butter Beans

How do you make butter beans even better? Just slow simmer in Margaret Holmes’ down-home Southern spices! A slightly larger variety of lima beans are used to produce this classic Southern favorite.

Nutrition Facts
Serving Size130 g (0.5 cup)
Amount Per ServingCalories90Calories from Fat5 % Daily ValueTotal Fat 0.5g 1% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat % Monounsaturated Fat % Cholesterol 0mg 0% Sodium 600mg 25% Potassium % Total Carbohydrate 15g 5% Dietary Fiber 5g 20% Soluble Fiber Insoluble Fiber Sugars 2g Sugar Alcohol Other Carbohydrates Protein 6g %

http://margaretholmes.com/products/seasoned-butter-beans/

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