Diabetic Dish of the Week – Bulgur with Asparagus and Spring Herbs

March 31, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is – Bulgur with Asparagus and Spring Herbs. I’ve got one fantastic side dish for this week’s recipe, Bulgur with Asparagus and Spring Herbs. Made using Bulgur, Asparagus, Frozen Peas, Italian Parsley, Mint, Lemon Juice, Orange Juice, Extra Virgin Olive Oil, and Salt and Pepper. 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! https://www.diabetesselfmanagement.com/

Bulgur with Asparagus and Spring Herbs
Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins…

Ingredients
2/3 cup uncooked bulgur
2 cups sliced asparagus (1-inch pieces)
1/2 cup frozen peas, thawed
2/3 cup chopped fresh Italian parsley
2 teaspoons finely chopped fresh mint
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Prepare bulgur according to package directions, omitting any salt or fat. Drain well.

2 – Steam asparagus in steamer basket over boiling water 3 to 4 minutes or until bright green and crisp-tender. Cool under cold running water, drain well, and blot with paper towels.

3 – Combine bulgur, asparagus, peas, parsley, and mint in large bowl. Whisk lemon juice, orange juice, oil, salt, and pepper in small bowl. Pour over bulgur mixture; toss gently.

Note: Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins.

Nutrition Information:
Calories: 148 calories, Carbohydrates: 25 g, Protein: 6 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 98 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/bulgur-with-asparagus-and-spring-herbs/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Bayou Cajun Fries

February 25, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , , ,

I’m passing along another Diabetes Friendly Recipe, Bayou Cajun Fries. For this Cajun Inspired Recipe you’ll be needing Baking Potato, Extra Virgin Olive Oil, Paprika, Cajun Seasoning, and Salt. Perfect Diabetic Friendly Side Dish for the Shrimp Po’Boy or any other dish! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Bayou Cajun Fries
Paprika and Cajun seasoning give these oven-baked fries some kick, while extra virgin olive oil adds healthful fats.

Ingredients
Nonstick cooking spray
1 baking potato (6 ounces), scrubbed
1/2 teaspoon extra virgin olive oil
1/4 teaspoon paprika
1/4 teaspoon Cajun seasoning
1/8 teaspoons salt

Directions
Yield: 2 servings
Serving size: 2/3 cup

1 – Preheat oven 475°F. Spray nonstick baking sheet with nonstick cooking spray.

2 – Cut potato lengthwise into 1/4-inch slices, then cut each slice into 1/4-inch strips. Place on prepared baking sheet. Drizzle with oil and sprinkle with paprika; toss gently to coat. Arrange potato strips in single layer (potatoes should not touch).

3 – Bake 5 minutes; stir and bake 5 minutes more or until potatoes are golden brown and tender when pierced with fork. Immediately sprinkle with Cajun seasoning and salt; toss gently to coat.

Nutrition Information:
Calories: 91 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 166 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/bayou-cajun-fries/

 

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Tenderloin with Collard Greens

February 2, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed pork tenderloin with collard greens. A Stuffed Pork Roast with Collard Greens, hurry up Dinner! To make this Recipe you’ll need a 1 pound Lean Pork Tenderloin, Dried Apricot halves, Black Pepper, Onion Powder, Oregano, Collard Greens, Extra Virgin Olive Oil, Onion, Garlic, and Salt. This one should be one Delicious Meal! 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! https://www.diabetesselfmanagement.com/

Stuffed pork tenderloin with collard greens

Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes

1 pound lean pork tenderloin
12 dried apricot halves (about 1/2 cup)
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon oregano
1 pound collard greens, stemmed, washed, and drained, but not dry
1 tablespoon extra-virgin olive oil
3/4 cup diced onion
1 clove garlic, minced
2 dashes salt

Directions
Yield:
4 servings

Serving size:
3 ounces of meat and 1 cup of greens

1 – Heat oven to 400°F. Line a baking pan with nonstick aluminum foil (or use regular aluminum foil sprayed with nonfat cooking spray). Place tenderloin on a cutting board, and use a slightly oiled (olive oil) sharpening steel or boning knife to make a hole in the center of the tenderloin all the way through. Stuff dried apricots into the cavity, working from one end at a time and making sure to stuff them all the way into the middle. Place tenderloin in pan and sprinkle with black pepper, onion powder, and oregano. Cook for 45 minutes, or until a meat thermometer reads at least 160°F. If you prefer your pork well done, cook until thermometer reads 170°F. Remove and let rest 5 minutes before slicing.

2 – While meat is resting, roll a collard leaf into a tight roll. Using a sharp slicing knife, slice into thin strips. Repeat until all of the greens resemble green ribbons. Heat oil in a large skillet over medium-high heat and add onion and garlic. Cook until onions are almost transparent. Add greens (which should still be damp) and sauté, moving rapidly until greens have relaxed and deepened in color, 2–3 minutes. If mixture starts to stick to the pan, add 1 tablespoon water. Remove greens from heat. To serve, place approximately 1 cup of greens on a dinner plate. Cut tenderloin into 1 1/2-inch slices. Place meat slices on top of greens.

Nutrition Information:
Calories: 297 calories, Carbohydrates: 19 g, Protein: 35 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 90 mg, Sodium: 89 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-pork-tenderloin-with-collard-greens/

 

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Caprese Salad

December 24, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, salad | Leave a comment
Tags: , , , , , , , , , , , ,

I’ve got another Diabetic Friendly Recipe to pass along, Caprese Salad. Made using Tomatoes, Part Skim Mozzarella Cheese, Salt, Pepper, Extra Virgin Olive Oil, and Basil Leaves. The recipe is off the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Caprese Salad
Caprese is a simple salad from the Italian region of Campania, traditionally including sliced fresh mozzarella cheese, plum tomatoes, and basil. The refreshing salad is seasoned with salt, black pepper, and olive oil. At only 73 calories per serving, the salad won’t break your calorie budget.

Ingredients
3 medium tomatoes (3/4 pound total), cut into 8 slices
2 (1-ounce) slices part-skim mozzarella cheese, each cut into strips (24 strips total)
1/8 teaspoon salt
Pinch black pepper
2 teaspoons extra-virgin olive oil
1/4 cup thinly sliced fresh basil leaves

Directions
1 – Arrange tomatoes and cheese alternately on plate, overlapping slightly. Sprinkle with salt and pepper and drizzle with oil. Scatter basil on top.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 73 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 165 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/caprese-salad/

 

 

Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Jennie – O Turkey Recipe of the Week – Fiesta Turkey Breakfast Tacos

November 8, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Fiesta Turkey Breakfast Tacos. Start you day off with a healthy and delicious Fiesta Turkey Breakfast Taco! Made using JENNIE-O® Hot All Natural Turkey Sausage, a Package of Pepper and Onion Stir Fry Blend, Extra Virgin Olive Oil, Egg Substitute, Whole Wheat Flour Tortillas, Salsa, and Cilantro. It does sound like one delicious Taco! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy Jennie – O recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Fiesta Turkey Breakfast Tacos
Good morning, flavor! This breakfast recipe is bursting with the fiery deliciousness of JENNIE-O® Hot All Natural Turkey Sausage, spicing up your morning and leaving you happy all day long.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Hot All Natural Turkey Sausage
1 (14.4-ounce) package pepper and onion stir fry blend
1 tablespoon extra-virgin olive oil
1½ cups egg substitute or 6 large eggs, beaten
8 (6-inch) whole wheat flour tortillas
½ cup salsa
garnish with fresh cilantro, if desired

DIRECTIONS
1) Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
2) In same skillet, sauté frozen peppers and onions in oil 5 minutes or until slightly softened. Reduce heat and add egg substitute to pepper and onion mixture. Cook and stir over medium heat 5 minutes or until soft scrambled. Add turkey sausage crumbles. Spoon mixture into tortillas. Top with salsa.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 22g
Carbohydrates 23g
Fiber 3g
Sugars 1g
Fat 10g
Cholesterol 60mg
Sodium 810mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1279-fiesta-turkey-breakfast-tacos

“Meatless Monday” Recipe of the Week – ELBOWS WITH FRESH SPINACH

September 30, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – ELBOWS WITH FRESH SPINACH. Made using Dreamfields Elbows, Extra Virgin Olive Oil, Garlic, Spinach, Grape Tomatoes, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. The Dish is 193 calories per serving. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ELBOWS WITH FRESH SPINACH
Ingredients

8 ounces Dreamfields Elbows
2 tablespoons extra virgin olive oil
2 cloves garlic, minced1/4 teaspoon ground black pepper
10 ounces spinach (fresh or frozen)
4 ounces cherry or grape tomatoes
1/4 cup Parmesan cheese

Directions

Prepare Dreamfields Elbows according to package directions.
In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.
If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain. Place spinach in saute pan and cook until wilted, about 7 minutes, stirring occasionally.
Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 193
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 4 grams
Sodium: 111 milligrams
Cholesterol: 3 milligrams
Protein: 8 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/elbows-with-fresh-spinach

Fiesta Turkey Breakfast Bowls FRIDAY

August 2, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s second Jennie – O Recipe is a Fiesta Turkey Breakfast Bowls. This one is made using JENNIE-O® Lean Turkey Breakfast Sausage Links (one of my favorites), Red Bell Peppers, Yellow Onion, Extra Virgin Olive Oil, Egg Substitute, Salsa, Cilantro Sprigs, and served in Whole Wheat Flour Tortillas Bowls. This one is only 270 calories and 27 net carbs per serving. Another great way to start your day! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Fiesta Turkey Breakfast Bowls
With edible tortilla bowls, turkey sausage and scrambled eggs, these easy-to-make breakfast bowls are a tasty way to get the day going. Under 300 calories per serving!

INGREDIENTS
6 (7-inch) whole wheat flour tortillas
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
1 medium red bell pepper, chopped
1 small sweet yellow onion, coarsely chopped
1 tablespoon extra virgin olive oil
1½ cups egg substitute or 6 eggs
½ cup salsa
6 fresh cilantro sprigs

DIRECTIONS
1) Heat oven to 375°F. Lightly spray custard cups with cooking spray. Gently place tortillas into cups, overlapping edges as necessary to fit. Bake tortillas 12 to 15 minutes or until lightly brown.
2) Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove turkey from skillet and cut each link into three pieces. Set aside.
3) In same skillet, sauté bell pepper and onion in oil 5 minutes or until slightly softened. Reduce heat and add egg substitute to pepper and onion mixture. Cook and stir over medium heat 5 minutes or until soft scrambled. Spoon egg mixture into prepared tortillas. Top with turkey sausage pieces. Serve with salsa and garnish with cilantro.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 20g
Carbohydrates 29g
Fiber 2g
Sugars 5g
Fat 8g
Cholesterol 40mg
Sodium 880mg
Saturated Fat 2g
https://www.jennieo.com/recipes/479-fiesta-turkey-breakfast-bowls

Condiment of the Week – Olive Oil

March 31, 2016 at 5:36 AM | Posted in Condiment of the Week | Leave a comment
Tags: , , , , , , , ,

 

Extra-virgin olive oil

Extra-virgin olive oil

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop ofthe Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean countries. Adulteration of olive oil is widespread, with involvement by organised crime.

 

 

 
There are many different olive varieties or olives, each with a particular flavor, texture, and shelf life that make them more or less suitable for different applications such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial uses such as animal feed or engineering applications.

 
In 2013, world production of virgin olive oil was 2.8 million tonnes, a 20% decrease from the 2012 world production of 3.5 million tonnes. Spain produced 1.1 million tonnes or 39% of world production in 2013. 75% of Spain’s production derives from the region of Andalucía, particularly within Jaén province which produces 70% of olive oil in Spain. In the town of Villacarrillo, Jaén, is the world’s largest olive oil mill capable of processing 2,500 tons of olives per day.

Although Italy is a net importer of olive oil, it produced 442,000 tonnes in 2013 or 16% of the world’s production. Major Italian producers are known as “Città dell’Olio”, “oil cities”; including Lucca, Florence and Siena, in Tuscany. The largest production, however, is harvested in Apulia and Calabria. Greece accounted for 11% of world production in 2013.

Australia now produces a substantial amount of olive oil. Many Australian producers only make premium oils, while a number of corporate growers operate groves of a million trees or more and produce oils for the general market. Australian olive oil is exported to Asia, Europe and the United States.

In North America, Italian and Spanish olive oils are the best-known, and top-quality extra-virgin olive oil from Italy, Spain, Portugal and Greece are sold at high prices, often in prestige packaging. A large part of U.S. olive oil imports come from Italy, Spain, and Turkey.

The United States produces olive oil in California, Arizona, and Texas.

 
Olive oil is the main cooking oil in countries surrounding the Mediterranean.

A bottle of Italian olive oil

A bottle of Italian olive oil

Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing.

The higher the temperature to which the olive oil is heated, the higher the risk of compromising its taste. When extra virgin olive oil is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles within the oil are burned. This leads to deteriorated taste. Also, the pronounced taste of extra virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.

Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils varies considerably and a particular oil may be more suited for a particular dish.

An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year-old oil may be still pleasant to the taste, but it is less fragrant than fresh oil. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads.

The taste of the olive oil is influenced by the varietals used to produce the oil and by the moment when the olives are harvested and ground (less ripe olives give more bitter and spicy flavors – riper olives give a sweeter sensation in the oil).

 
Olive oil is also a natural and safe lubricant, and can be used to lubricate machinery that is used within the kitchen (grinders, blenders, cookware, etc.) It can also be used for illumination (oil lamps) or as the base for soaps and detergents. Some cosmetics also use olive oil as their base.

Olive oil may be used in soap making, as lamp oil, a lubricant, or as a substitute for machine oil.
Olive oil has also been used as both solvent and ligand in the synthesis of cadmium selenide quantum dots.
In one study, monounsaturated fats such as from olive oil benefited mood, decreased anger, and increased physical activity.

 

Catfish Nuggets w/ Hash Browns and Cut Green Beans

March 5, 2015 at 6:19 PM | Posted in fish, Simply Potatoes | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Catfish Nuggets w/ Hash Browns and Cut Green Beans

 

Catfish Nuggets Hash Browns 005
Ain’t no cure for the Winter Time Blues! 48 yesterday with about 1 1/4″ of rain. Turned colder and the rain froze on everything and then it snowed overnight and this morning so we have about 2″ of snow on top of the ice. The heavy snow missed us, went South and East of us, some places have nearly 12″. I went to Kroger yesterday and the prices seem to go up on everything weekly. Sure wish things would level off or even go down in price but that seems unlikely, make those purchases count! For dinner tonight I prepared Catfish Nuggets w/ Hash Browns and Cut Green Beans.

 

 

Picked up the Catfish Nuggets at Kroger yesterday. Rinsed the Catfish Nuggets off in cold water anCatfish Nuggets Hash Browns 001d patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Virgin Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish. I love using all these Zatarain’s Products!

 

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

For one side I prepared some Simply Potatoes Hash Browns, which I always use when making Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Vanilla bean Frozen Yogurt.

 

 

 

 

 

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality Simply Potpotatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

 

 

 

 
Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.Zatarain's Crispy Southeren Fish Fri

Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%

 

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.asp

Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries

December 8, 2014 at 6:17 PM | Posted in fish | 4 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries

 

Panko Crusted Orange Roughy 003
The morning started of above freezing, but still a cold breeze blowing. Not a bad day out though. After Breakfast I headed to Kroger and while there picked up a small Christmas Pine Tree. From Kroger to Meijer and finished up my Christmas Shopping for the season! For Dinner tonight it’s a Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries.

 

 

 

Panko Crusted Orange Roughy 002

Kroger had Orange Roughy on sale so I picked up a fillet for Dinner tonight. To prepare the Orange Roughy Fillet; start by rinsing the fillet off in cold water and pat dry with a paper towel. Then season it with Sea Salt and Pepper. Combine flour and Hungarian Sweet Paprika mix well, then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip floured fillet into Egg Beater’s, allowing excess to drip off. Then roll the fillets in the Shake and Bake Seasoned Panko. Meanwhile, heat a tablespoon of Extra Virgin Olive Oil in skillet and place the fillets in the oil and fry 4 minutes each side. It comes out a beautiful golden brown on the outside and a moist flavorful fillet on the inside! This breading will work well with almost all Fish. I served it on a Kroger Private Selection Onion Roll Bun, haven’t had this Buns in forever!

 

 

To go with my Fish Sandwich I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love Potatoes and love these fries! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

Orange Roughy with Pankopanko-orange-roughy-001

Ingredients:

(4) 4 oz. Orange Roughy Fillets
1c. Panko Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1/2 tsp. Hungarian Sweet Paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Package of Shake and Bake Seasoned Panko Bread Crumbs.
1 1/2 Tbs. Extra Virgin Olive Oil
Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and paprika then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Egg Beater’s, allowing excess to drip off.
*Roll fillets in the Panko Bread Crumbs making sure all sides are covered.
* Meanwhile, heat Olive Oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

 

 

 

 

 

Ore Ida Simply

Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.

Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Next Page »

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

spoonsofitaly459248022.wordpress.com/

The Baking Chronicles is a baking blog sharing flavorful desserts recipes. Baking from scratch made easy with simple, detailed instructions for beginners and most experienced bakers.

katiezskitchen.wordpress.com/

compilation of all the favorites in one place!

The Huntingtonian

We are the media.

Omnivore's Cookbook

Modern Chinese Cooking

In search of flavor

enriching the everyday

Money Saving Kitchen

Recipes, cooking advice, and kitchen tips to help you stay within your budget!!

Keti's Kitchen

Easy, healthy recipes from scratch and my favorite dishes from delicious Georgian cuisine

Montana's Mountain Maven

Where Comfort Meets Sophistication

Countryside cooks

Recipes and more

Food.blog

Get your subdomain of food.blog

Culinary Oracle

Discover your inner chef...

The Little Red Pinny

Vegan Delicious

C.U.NextTuesday, Dolly

#Legend #beauty #Epic #WriteDrunkEditSober

My Kitchen Memories

Every Recipe Has A Story

No More Sad Little Green Beans

Recipes, and stories from one home cook to another!

BORN 2 GRILL

My bbq experience.

Amrey's Kitchen

Spread the Love, Spread it with an Amrey's Kitchen Treat!