Fried White Lake Perch w/ Sliced New Potatoes and Cut Green Beams

September 17, 2020 at 7:16 PM | Posted in fish, greenbeans, Simply Potatoes, Zatarain's | Leave a comment
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Today’s Menu: Fried White Lake Perch w/ Sliced New Potatoes and Cut Green Beans



For Breakfast this beautiful morning I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. 77 degrees and sunny out today. After Breakfast I got the cart out of the shed and repaired the skirting around the back of the shed. Then I went around the yard and flower beds and sprayed for weeds. The raked the backyard, the leaves are falling! Took a spin around the neighborhood and enjoyed this beautiful Early Fall Day! For Dinner tonight I prepared Fried White Lake Perch w/ Sliced New Potatoes and Cut Green Beans.


I had purchased the White Lake Perch at Meijer and had a bag in the freezer. Sit it in the fridge overnight to thaw. A couple of weeks ago had this same combination of the White Perch and Potato Puffs. It was so good I’m having it again! To prepare the fillets; I first took a large skillet and sprayed it with Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil to the pan and heated it medium heat. With the pan heating I got the fillets ready. I’ll be seasoning them with Morton’s Lite Salt and Zatarain’s Seasoned Fish-Fri Seafood Breading Mix. First Salted them and then put the Fillets in a plastic bag and added the Breading. Shook the bag until the Fillets were covered.


Then added a few of them to the preheated skillet. I fried them 3 minutes per side. They came out a golden brown! The Perch was delicious, just love fresh water fish as I do all Fish. Meijer is about the only store that carries the White Perch and they also will have Yellow Lake Perch from time to time.


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.



Next I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. Also baked up a couple of slices New York Bakery Texas Toast – Light. For Dessert I had a Jello Sugar Free Dark Cherry Jello.










Calories in White Lake Perch, wild
Serving Size: 1 oz

Calories 25.7.
Total Fat 0.3 g.
Saturated Fat 0.1 g.
Polyunsaturated Fat 0.1 g.
Cholesterol 25.5 mg.
Sodium 17.6 mg.
Potassium 76.2 mg.
Total Carbohydrate 0.0 g.


Zatarain’s Seasoned Fish-Fri Breading Mix

Zatarains Seasoned Fish Fri brings authentic New Orleans-style flavor to your kitchen! This fully seasoned, corn-based mix offers a light coating to seafood or veggies like okra and delivers more flavor than Zatarains Wonderful Fri mix with a blend of real lemon, red pepper, onion and garlic. Simply roll in mix and fry (or bake) to a light golden brown, and in no time you can enjoy the flavor and soul of The Big Easy! Fully seasoned seafood breading mix Delivers light, corn-based coating Real lemon added Perfect to jazz up fish or vegetables Can be prepared in a pan, fryer or oven.

1. FILL deep fryer no more than 1/3 full with oil. Heat oil to 350°F on medium heat.
2. POUR Zatarain’s Seasoned Fish Fri onto plate or into plastic bag. Use 1/2 cup Fish Fri per 1 lb. fish. Roll or shake fish in Fish Fri until evenly coated. Discard any remaining Fish Fri mixture on plate or in plastic bag.
3. FRY fish, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels.

Note: For thicker coating, dip fish in 1/2 cup milk mixed with 1 lightly beaten egg, before rolling in Fish Fri.

1. POUR 1 inch of vegetable oil into large skillet. Heat oil to 350°F on medium heat.
2. COAT and fry fish as directed above.

1. BRUSH 1 lb. fish fillets on both sides with oil. Pour Fish Fri onto plate. Roll fish in Fish Fri until evenly coated. Discard any remaining Fish Fri mixture on plate.
2. PLACE fish on shallow baking pan sprayed with no stick cooking spray. Spray top of fish with cooking spray.
3. BAKE in preheated 450ºF oven 15 minutes or until fish flakes easily with a fork.

Product nutrition information
(Amount per serving)
Calories: 50
Cholesterol: 0mg
Sodium: 630mg
Sugar: 0g
Fat: 0g
Fiber: 0g
Carbohydrates: 12g

Buffalo Eye of Chuck Filet (6 oz.) w/ Steakhouse Seasoned Diced Potatoes and………

August 13, 2020 at 7:08 PM | Posted in Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Eye of Chuck Filet (6 oz.) w/ Steakhouse Seasoned Diced Potatoes and Baked Garlic Bread



For Breakfast this morning I prepared a Ham, Egg, and Swiss Cheese Breakfast Sandwich. I fried up a few slices of Boar’s Head Sweet Slice Ham, I fried A Medium Egg Sunny Side Up, 1 slice of Private Selection of Swiss Cheese, and all served on a toasted Thomas Light English Muffin. Along with a cup of Bigelow Decaf Green Tea, it was a perfect Breakfast! 93 degrees, humid and partly sunny out today. Got the cart, rake, and leaf blower out to do some yard work. I got my industrial size of weed spray out. Sprayed around my yard and a few of neighbors yard. Good to be outside! For Dinner tonight I prepared a Buffalo Eye of Chuck Filet (6 oz.) w/ Steakhouse Seasoned Diced Potatoes and Baked Garlic Bread.


First time trying the Wild Idea 6 oz. Buffalo Eye of Chuck Filet. I’ll be preparing it in a Cast Iron Skillet, cooking it the same way as I do the other Wild Idea Buffalo Steaks. For Seasoning I’ll need Extra Virgin Olive Oil, Dried Rosemary, and Wild Idea Omnivore Salt.


To prepare it I turned the oven on to 400 degrees. Next I rubbed the Steak with a 1/2 tablespoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and the Wild Idea Omnivore Salt. As the Steak rested I preheated a Cast Iron Skillet. When the Skillet was heated I added my Buffalo Sirloin, I cooked it 2 minutes on 1 side and flipped it over and cooked it another 1 minute. Then I moved the Cast Iron to the oven to finish cooking. It came out to a beautiful Medium Rare! The Wild Idea Buffalo Eye of Chuck Filet came out flavorful and very tender! Like all the Wild Idea Buffalo Steaks, Delicious!


For a side I prepared some Simply Potatoes Steakhouse Seasoned Diced Potatoes. Just love using all the Simply Potatoes Products, always easy to prepare, fresh and delicious Potato Dishes. These come seasoned with Steakhouse Seasoning, I added some Sea Salt.





I also baked a loaf of Kroger Bakery Garlic Bread. Perfect Bread for any Steak! For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels along with a Diet Peach Snapple to drink.












Wild Idea Buffalo Eye of Chuck Filet (6 oz.)
Don’t let the name fool you. This tender, tasty little steak is cut from the beginning of the ribeye, which is tucked inside the chuck. Easy to use, simply rub with oil, season and grill! Available as a 6 oz. steak.

Seasoned Striped Bass w/ Mac and Cheese

July 28, 2020 at 6:58 PM | Posted in fish, Mac and Cheese, Zatarain's | Leave a comment
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Today’s Menu: Seasoned Striped Bass w/ Mac and Cheese




For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. 89 degrees and sunny out, low humidity. I spent some of the afternoon canning Green Beans that we had purchased at Jungle Jim’s yesterday. I love canning and stuff like this! It’s so interesting to learn a food preserving method that’s been around for so long. Later I got the leaf blower out and cleaned off the deck and driveway areas. For Dinner tonight Seasoned Striped Bass w/ Mac and Cheese.


While at Jungle Jim’s I came across fresh Striped Bass Fillets! I haven’t had this in many of a year. I’m not sure if any other place besides Jungle Jim’s huge and incredible Seafood Department would carry this or if ever have it available! To prepare the Bass I’ll need Salt, Ground Pepper, Zatarain’s Seasoned Fish Fri, Pam Non Stick Cooking Spray, and Extra Light Olive Oil. Before I seasoned I rinsed off the Bass and then cut the Bass in half.


To prepare it I seasoned the Bass. Next I lightly coat a frying pan with olive oil then placed the pan over a medium-high heat. Once the pan was hot placed the Fillets in the pan skin-side down. Cooked them for 3–4 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute. And done!


This is so incredibly good! So fresh and flavorful. The Zatarain’s Breading is the best there is for all Fish and Seafood! Plus I have another Striped Bass Fillet in the freezer!







To go with my Bass I prepared a cup of Kraft 50% Whole Grain Mac and Cheese. They come in a microwavable plastic container. To prepare it just remove the lid, add water and stir, microwave for 3 1/2 minutes, and stir in the packet of cheese sauce. And you have your Mac and Cheese! Another nice item to have in the pantry. Easy to prepare, nothing like good old-fashioned Kraft Mac and Cheese! Container makes 1 serving. Love these Kraft Mac and Cheese! For Dessert/Snack a 100 Calorie Mini Bag of Snyder’s Pretzels and a Diet Half and Half Diet Snapple.








Striped Bass
The striped bass, also called Atlantic striped bass, striper, linesider, rock or rockfish, is an anadromous perciform fish of the family Moronidae found primarily along the Atlantic coast of North America. It has also been widely introduced into inland recreational fisheries across the United States.
Sstriped bass tastes absolutely delicious. The flesh is white and flaky with enough fat to make it seem almost buttery (even when no butter has been added) but not so much as to make it seem oily. Moreover, the primary flavor is sweet and briny, without a hint of fishiness.







A light, corn-based coating for seafood or vegetables. Simply roll in mix and fry to a light golden brown. Bring the authentic flavor of New Orleans to your kitchen.
* Seafood breading made with cornmeal, spices, garlic, onion and real lemon
* Certified gluten free






Kraft Macaroni and Cheese Dinner
Whole Grain Original Flavor 4-2.0 oz Micro Cups

Get ready to drown into a mighty pool of cheese and cream with Kraft Easy Mac Whole Grain Original Flavor Macaroni and Cheese Dinner; dipped in extravagant cheesy sauce. Crafted with care from USA for the people who are in love with extra cheese. Once you start eating, you will not be able to resist this thick and cheezy meal.

Love at First Healthy Bite It’s rich in taste with velvety cream and lip-licking cheese to appease your undying cravings for a cheesy – creamy bite. The pleasing fragrance in the air will magnetize you to your seat until you gobble up every last portion. So what are you waiting for? Grab a box and satisfy your cravings now!

Chilled Fresh Tomato Basil Soup TUESDAY

June 9, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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Here’s a recipe for a Chilled Fresh Tomato Basil Soup. To make this refreshing Soup you’ll need Tomatoes, Green Bell Peppers, Cucumber, Fresh Basil, Peperoncinis, Water, Red Wine Vinegar, Salt, Parsley, and Extra Light Olive Oil. It’s only 95 calories and 5 net carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020!

Chilled Fresh Tomato Basil Soup
Pay a visit to your local farmers’ market to snatch up fresh, in-season ingredients for this cool and refreshing summer soup! Once you’re ready, just combine and chill for peak flavors.

3 medium tomatoes, diced
1 cup finely chopped green bell pepper
1/2 medium cucumber, peeled, seeded and finely chopped
1/4 cup chopped fresh basil
1/4 cup finely chopped peperoncinis
1 cup water
3 tablespoons red wine vinegar
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil

Yield: 4 servings
Serving size: 1 cup

1 – Combine all ingredients in medium bowl and chill 30 minutes for peak flavors.

Nutrition Information:
Calories: 95 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 464 mg, Fiber: 2 g

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Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans

October 8, 2018 at 5:29 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans




I picked up some Glier’s Turkey Goetta at Kroger the other day. I hadn’t had Goetta in a while and was really looking forward to having some! So for Breakfast this morning I sliced off a couple of patties for the Goetta and I prepared some Simply Potatoes Shredded Hash Browns and toasted a slice of Healthy Life Whole Grain Bread. As always the Goetta was incredible! It fries up so good and the Turkey Goetta I use has fewer calories and carbs than the regular Goetta. Love this stuff! Also had a cup of Bigelow Decaf Green Tea. Another Summer like day out there today. Mostly sunny, 90 degrees, and humid. Cleaned the house, dusted and ran the sweeper. Then did some work outside, getting a bit humid to do a lot. For Dinner tonight I prepared a Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans.


I prepared one of my favorite cuts of Steak, the always tender Wild Idea Buffalo Terris Major Steak. I started by brushing it lightly with Extra Light Olive Oil and then Seasoning it with McCormick Grinder Sea Salt and Grinder Peppercorn Medley. I had the Buffalo Terres Major Fillet Steak w/ Roasted Butternut Squash and Green Beans.





To prepare it I’m using a Cast iron Skillet that I sprayed with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat and also turned the oven on to 400 degrees. With the Steak Seasoned and Skillet heated i added the Steak to the Cast Iron. Cooked it about 1 1/2 minutes a side and then put into the oven to finish. That’s a reason I love using Cast Iron Skillets, from the stove to the oven! I want to get it to 145 degree internal temperature. Then I pulled it out of the oven and let it set for 5 minutes, to finish cooking and let that delicious juice return to the Steak. Came out a perfect medium rare, moist and delicious!


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 a side I heated up the leftover Del Monte Cut Green Beans leftover from last night’s meal. Just put them in a bowl and heated them up in the microwave, doesn’t get much easier than that! Love them Green Beans! Then I also baked a loaf of Bakehouse Garlic Loaf Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.







Wild Idea Buffalo 8 oz. Terres Major Fillet

The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.

Salmon Pesto Pasta and Baked Garlic Loaf Bread

June 17, 2018 at 5:09 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, salmon | Leave a comment
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Today’s Menu: Salmon Pesto Pasta and Baked Garlic Loaf Bread



For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. I went to McDonald’s to pick up Breakfast for Mom. Mom went on to Church and I went to the Cemetary to put flowers on Dad’s Grave for Father’s Day. Happy Father’s Day to all the Dad’s out there! I decided to take a ride over to our old house in Ross, Ohio. When we left Ross back in the early 80’s it was just starting to grow. And now it’s still growing! A ton of changes compared to how it was back then. Still a beautiful small town though! Back home did a couple of loads of laundry and did a little cleaning outside. But it is hot and humid out. 99 degrees and a heat index well over 100 degrees today. For Dinner tonight I prepared a Salmon Pesto Pasta and Baked Garlic Loaf Bread.


A section of the Jungle Jim’s Deli

This recipe was inspired by a recipe I came across on a WordPress Blog (The Cooking Diaries) and it sounded and looked delicious. Plus it looked light and fresh, which is how I like hot weather dishes! I needed a few items to make the dish so I went to Jungle Jim’s International Market yesterday. They are the only store in area anymore that carries the Ronzoni Smart or Ronzoni Healthy Harvest Pasta Products. I love shopping at Jungle Jim’s! They carry Anything and Everything, I’m serious! You could spend an entire day in there. The Deli, Produce, and Seafood Departments are my favorites.




So to make the Dish I’ll need; 1 can Pink Salmon (Fresh or Canned), Extra Light Olive Oil, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Lemon Juice, Ronzoni Garden Delight Trio Italiano Pasta, Sliced Black Olives, a few small Anchovy Slices in Olive Oil, Kraft Reduced Fat Grated Parmesan Cheese, and 1 tube Just Add Basil Pesto. I added a few Ingredients and dropped an Ingredient from the original recipe, the original recipe and the web link are at the end of the post.



To prepare it; I first made my Pasta. Boil the Pasta according to the box; drain the Pasta and let it cool. Once cooled add the Pasta to a large bowl and add all the ingredients and fold in everything including the can of Pink Salmon. You can warm the Salmon if you prefer before adding it. Put the Pasta Salad in a large plastic bowl with a lid and set it in the fridge until your ready to use it.





The Pasta, Salmon, and Pest went great together! Everything tasted light and fresh. Excellent Dish. I also baked a loaf of RiverRoad Bake House Multi Grain 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 Coke Zero to drink.






Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden Delight
Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g

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The Cooking Diaries

Salmon Pesto Pasta
-1/3 pound salmon

-1 tsp olive oil

-1 tsp seasoning salt

-1/3 cup frozen or fresh peas

-pinch of salt and pepper

-a few squeezes of lemon juice (1-2 tsp)

-1/2 cup pesto

-1 1/2 cups rotini pasta

-shredded parmesan for toppings

1 – Cook pasta according to directions while doing the following steps.
2 – Heat oil in a pan on medium heat. Salt salmon with seasoning salt.
3.Add salmon skin side up and let cook for 3 minutes (salmon will look golden). Flip and cook on other side for 3 more minutes (skin will crisp up).
4 – Remove salmon and break it up (removing the skin).
5 – Add peas to same pan and a little bit of water (to cover the peas). Cook for 3-5 minutes and add some salt.
6 – Drain peas and add salmon back to pan. pour cooked and drained pasta into pan along with pessto and mix well. it’s okay to add more pesto if you think it needs more too!
7 – Squeeze lemon over the top and serve. Enjoy!


Parmesan Gnocchi and Baked French Bread

April 12, 2017 at 4:58 PM | Posted in Uncategorized | Leave a comment
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Today’s Menu: Parmesan Gnocchi and Baked French Bread




I just had a cup of Bigelow Decaf Green Tea for Breakfast. I guess I’m kind of burned out on Breakfast this morning. 68 degrees and mostly sunny today. Good day to finish up some yard work. I got the cart out and started on the yard work. I love getting out and do what I can from the cart. Really miss getting out and doing all the yard work. I had worked for a lawn service many years ago out of high school. But I do what I can from the wheelchair or cart. Had everything done so I took the cart for a ride around the neighborhood. For Dinner tonight I prepared Parmesan Gnocchi and Baked French Bread.



I prepared the Three Bridges Parmesan Gnocchi. I came across this at Meijer a while back. It had turned out so good I purchased another package of it. It’s fresh Potato Gnocchi blended with aged Parmesan Cheese. It comes in a sealed plastic box already seasoned with the Parmesan Cheese.




To prepare I used a medium size pot, sprayed it with Pam Cooking Spray. Filled it half way with water and heated it on high till it started to boil and reduced the heat to gentle boil and added the Gnocchi. Cooking it for 3 minutes, stirring often. Removed it from the heat and drained the water. Put it in a large bowl and added a 1/2 tablespoon of Light Olive Oil and added a shake of Kraft Reduced Fat Grated Parmesan Cheese and tossed it in the bowl. A Pesto Sauce would be good but Pestos are high in calories and carbs so I stuck with Olive Oil and Kraft Reduced Fat Grated Parmesan Cheese. I’ll be buying more of this. I also baked a loaf of Pillsbury French Bread. For Dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.






Three Bridges Parmesan Gnocchi

Tender pillows of potato gnocchi blended with aged Parmesan cheese. By Pasta Prima. Inspired foods. 100% natural. Minimally processed, no artificial ingredients. No artificial flavors, colors and no preservatives. We care. We do our part to care for the Earth through the purchase and on-site generation of certified renewable energy. Please visit for more information. Made in the USA.


Nutrition Facts
Serving Size 1 cup
Servings Per Container about 3
Amount Per Serving
Calories From Fat 60 Calories 240
% Daily Value
11%Total Fat 7.0 g
18% Saturated Fat 3.5 g
Trans Fat 0.0 g
35%Cholesterol 105 mg
28%Sodium 680 mg
10%Total Carbohydrate 31 g
8% Dietary Fiber 2 g
Sugars 1 g
Protein 24% 12 g

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