Wild Idea Buffalo Recipe of the Week – BUFFALO ITALIAN SAUSAGE PIADINA

June 23, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a BUFFALO ITALIAN SAUSAGE PIADINA. To make this week’s recipe some of the ingredients you’ll be needing are Yeast, Flour, Olive Oil, Sliced Mozzarella, Mushrooms, Wild Idea Buffalo Italian Sausage, Roma Tomatoes, Fresh Basil, Grated Parmesan Cheese and more! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BUFFALO ITALIAN SAUSAGE PIADINA

Piadina is an Italian flatbread that is delicious by itself or used in place of bread to make a sandwich or pizza. The dough is wonderful to work with and the aroma when it cooks will bring volunteer taste testers to your door. It’s great for making ahead of time for easy entertaining or casual family meals. Simply prepare your crust in advance, have toppings ready to go and have your guests create their own!

(Serves 8 )
Piadina Dough

Ingredients:

1 pkg. quick yeast
½ cup warm water
½ cup flour
3 ½ cups flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil

Buffalo Piadina Toppings:

8 oz. fresh mozzarella, sliced
1 portabella mushroom, sliced
1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
4 Roma Tomatoes, sliced, sprinkle with salt & pepper
1 cup fresh basil, julienned
4 oz. parmesan, grated + more for passing

Directions

1 – Mix yeast, water and ½ cup flour together.
2 – Cover and let rest for 20 minutes. Mixture will be double in size and bubble.
3 – Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
4 – Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
5 – Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
6 – Place grill tiles or bricks on grill grates and turn heat to 400*.
7 – Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
8 – Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
9 – Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
* Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.
https://wildideabuffalo.com/blogs/recipes/93472961-buffalo-italian-sausage-piadina

Chicken and Dumplings

June 19, 2021 at 6:47 PM | Posted in chicken, Chicken and dumplings | Leave a comment
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Today’s Menu: Chicken and Dumplings and Cornbread

 

 

For Breakfast on this cold and snowy Thursday morning I Scrambled a couple of Eggs that I topped with Ortega Smoky Chipotle Taco Sauce. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and prepared a cup of Bigelow Decaf Green Tea. Outside a high of 87 degrees with rain and thunderstorms on and off all day. Well we finally can get out again without worry from the Chinese Covid Virus and can’t even enjoy it for the Cicadas and heat and humidity! No Breaks lately! So for Dinner tonight my Mom is making her melt-in-your mouth Chicken and Dumplings and some Cast Iron Skillet Cornbread.

 

My Mom is making her Chicken and Dumplings for Dinner Tonight! I guess if you can’t get out Chicken and Dumplings are the way to go! She used Bisquick Heart Smart Mix for the Dumplings and Tyson Split Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use. My Grandmother and Mom both have used this same recipe since it came out on the Bisquick boxes. Not the best Dinner for calories and carbs but having 1 time every 4 months or so doesn’t hurt.

 

For the Chicken. She boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.

 

As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. Plus that incredible and thick broth that’s created while its all cooking is the thing that ties it all together! I can’t have these often, having Diabetes 2, but once in a while is just fine! It’s hard to resist these pillowy Dumplings of goodness!

 

As the Chicken and Dumplings were cooking I made Mom Cornbread, Mom loves Cornbread! I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

 

 

 

 

 

Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.

* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Hash Browns and Shellie Beans

June 11, 2021 at 7:05 PM | Posted in beans, chicken, hash browns, Katie's Best Chicken, Simply Potatoes | Leave a comment
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Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Hash Browns and Shelli Beans

 

 

To start today off I toasted a Thomas light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam and had a cup of Bigelow Decaf Green Tea. 91 degrees, humid and passing thunder storms out today. A friend of mine called and wanted me to take her out to Ross to the produce markets they have out there. They have 2 large produce markets within a mile of each other. Mom wanted a few things also. I was raised and went to High School out in Ross. So it’s always good to go back there. Back home did a few things outside around the house. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Hash Browns and Shellie Beans.

 

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, Katie’s Best Chicken.

 

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

 

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

 

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Light Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish!

 

For a 2nd side I prepared a can of Libby’s Shellie Beans. I had picked up a couple of cans at Meijer. I opened 1 can and added them to a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. I brought the beans to a rolling boil and reduced the heat to low until heated through. These are so good! Shellie Beans are Green Beans with added Pinto Beans. For Dessert later I had a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Diabetic Dessert of the Week – Vanilla Soufflé Cakes with Molten Chocolate

May 27, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Vanilla Soufflé Cakes with Molten Chocolate. To make this week’s recipe you’ll be needing Butter, Semisweet Chocolate, Water, Low Fat 2% Cottage Cheese, Eggs, Flour, Salt, Vanilla Extract, Cream of Tarter, and Sugar. The Soufflé is 197 calories and 24 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 2021! https://www.diabetesselfmanagement.com/

Vanilla Soufflé Cakes with Molten Chocolate
Looking for a dessert the whole family will love? You’ve come to the right place. These delightful golden brown cakes are bursting with a rich chocolate sauce. And with six

individual cakes created, there will plenty for everyone at the table.

Ingredients
Preparation time: 1 hour and 30 minutes

Butter and sugar to coat ramekins
2 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons water
1 cup low-fat (2%) cottage cheese
3 eggs, separated
1/3 cup flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1/3 cup plus 6 pinches sugar

Directions
Yield: 6 servings
Serving size: 1 ramekin
Equipment: 6 six-ounce ramekins or custard cups

1. Butter the ramekins and coat with sugar, shaking out the excess.

2. To make the sauce: Combine the chocolate and water in a small heatproof bowl set in a skillet of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Place the bowl in the freezer for 30 minutes or more to firm up the sauce while you make the soufflé cakes.

3. To make the soufflé cakes (up to 3 hours in advance): In bowl of food processor, combine cottage cheese, egg yolks, flour, salt, and vanilla extract. Process until the cheese is perfectly smooth, 2–3 minutes. Scrape the mixture into a medium bowl. Set aside.

4. In a clean, dry mixer bowl, combine egg whites and cream of tartar. Beat with an electric mixer on medium to high speed until soft peaks form when the beaters are lifted. Add sugar gradually and beat until stiff and glossy but not dry. Fold one-quarter of the egg whites into the cheese mixture. Fold in remaining egg whites. Pour batter into ramekins. Chill until ready to bake.

5. When the chocolate mixture is firm, use a teaspoon or a tiny scoop to form 6 chocolate balls. Refrigerate the balls on a saucer until needed.

6. To bake: Position a rack in the lower third of the oven. Preheat the oven to 375°F. Just before baking, sprinkle the top of each soufflé cake evenly with a pinch of sugar. Center a ball of chocolate sauce on top of each cake (the chocolate will sink part way into the cake while baking). Place the ramekins on a baking sheet and bake 13–15 minutes until the soufflé cakes are puffed golden brown on top. Remove from the oven and serve immediately.

Nutrition Information:
Calories: 197 calories, Carbohydrates: 25 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 114 mg, Sodium: 249 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/vanilla-souffla-cakes-with-molten-chocolate/

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.
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Turkey, Chive and Shrimp Cakes

May 21, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for Turkey, Chive and Shrimp Cakes. To make this recipe you’ll be needing Medium Shrimp, JENNIE-O® Extra Lean Ground Turkey Breast, Lime Juice, Jalapeño Pepper, Chives, Flour, and Egg Whites. Another good one from Jennie – O! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey, Chive and Shrimp Cakes
A succulent, surf and turf appetizer with an Asian influence. Served with a tangy cilantro and sesame dipping sauce, this quick and simple Turkey, Chive & Shrimp Cakes recipe are packed with authentic flavor. Under 300 calories per serving.

Total Time – 1 Hour
Serving Size – 4 Servings

Ingredients
12 – medium shrimp, peeled, deveined and coarsely chopped
½ – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 – tablespoon lime juice
1 – small jalapeño pepper, chopped
¼ – cup chopped chives
3 – tablespoons flour
2 – egg whites, lightly beaten

DIPPING SAUCE
¼ – cup white vinegar
¼ – cup sugar
¼ – cup water
1 – tablespoon chopped fresh cilantro
1 – teaspoon sesame oil
1 – teaspoon toasted sesame seeds

Directions
1) Combine shrimp, turkey, lime juice, jalapeño pepper, chives, flour and egg whites in bowl.

2) Spray skillet with cooking spray and heat over medium heat. Add 1 tablespoon of turkey mixture per cake to hot pan.

3) Cook 3 to 4 minutes per side or until golden and thoroughly cooked. Always cook to well-done, 165°F. as measured by a meat thermometer.

4) To make dipping sauce, combine vinegar, sugar and water in saucepan. Stir over medium-high heat. Bring to boil. Remove from heat and let cool completely. Stir in cilantro, sesame oil and sesame seeds.

5) Serve with cakes.

Nutrition
Calories – 220
Protein – 19g
Carbohydrates – 30g
Fiber – 1g
Sugars – 13g
Fat – 2.5g
Cholesterol – 50mg
Sodium – 95mg
Saturated Fat – 0.5g
https://www.jennieo.com/recipes/turkey-chive-shrimp-cakes/

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Cream Style Skillet Corn and Shellie Beans

May 14, 2021 at 7:13 PM | Posted in chicken, Katie's Best Chicken | Leave a comment
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Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Cream Style Skillet Corn and Shellie Beans

 

 

 

For Breakfast this morning I prepared Scrambled Eggs, Bacon, and Toast. Also had a cup of Bigelow Decaf Green Tea. I made enough for Mom and myself. Mostly sunny and 72 degrees outside today! Another perfect day out there. Not a lot to do today. Did a few small jobs inside and then outside. Later I got the cart out of the shed and just rode around for a while, just enjoying the sunshine! For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Cream Style Skillet Corn and Shellie Beans.

 

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used Katie’s Best Chicken.

 

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

 

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

 

I prepared a can of Glory – Seasoned Cream Style Skillet Corn. It had been awhile since I’ve had this. To prepare it just emptied the can into a sauce pan and heated to a boil. Reduced the heat, to a low simmer and continued heating until heated through. If you like Corn you’ll love this Glory Corn! Very good Corn side dish.

 

For a 2nd side I prepared a can of Libby’s Shellie Beans. I had picked up a couple of cans at Meijer. I opened 1 can and added them to a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. I brought the beans to a rolling boil and reduced the heat to low until heated through. These are so good, it’s been a while since I’ve had any. Shellie Beans are Green Beans with added Pinto Beans. For Dessert later I had a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

 

Glory Seasoned Southern Style Cream Style Skillet Corn

Glory Foods Cream Style Skillet Corn features sweet yellow and white corn kernels blended in a creamy sauce with onions, black pepper and a hint of bacon.

Nutrition Facts
Serving Size 0.5 cup
Servings Per Container 3
Calories 90 Calories from Fat 30
Amount Per Serving % Daily Value*
Total Fat 3.5g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carb 16g 5%
Dietary Fiber 8%
Sugars 5g
Protein 2g
http://www.gloryfoods.com/products/seasoned-string-beans-and-other-vegetables/skillet-corn/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

May 6, 2021 at 7:03 PM | Posted in chicken, greenbeans, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

To start this Thursday morning off I prepared a Breakfast Sandwich using al fresca Chicken Sausage Patty, Egg White Patty, 1/2 slice of Kraft Deli Deluxe Sharp Cheddar Cheese, all served on a Thomas Light English Muffin. The Egg White Patty is something new I tried from Good Food Made Simple. If you come across these, give them a try! They are very good and only 35 calories and 2 carbs per patty! I also had a cup of Bigelow Decaf Green Tea. High of 61 degrees with rain showers moving in later. Lot of rain here lately. After Breakfast I took Mom to a local Plant and Tree Nursery. She bought a couple of Hanging Baskets of Flowers. Back home did a few things around the house. So for Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

We just can’t seem to have Fried Chicken Thighs without Fried Potatoes and Green Beans! I had the Chicken Thighs in the freezer and grabbed a package last night and let it thaw in the fridge overnight. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

I had opened up a quart jar of Canned Green Beans and had them already cooking. I love these Green Beans. They always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert/Snack later I had a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Baked Shredded Potatoes and Sugar Snap Peas

April 19, 2021 at 7:13 PM | Posted in chicken, Main Street Bistro | Leave a comment
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Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Baked Shredded Potatoes and Sugar Snap Peas

 

 

To start the day I toasted a Thomas Light English Muffin and topped it with Smucker’s Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. After Breakfast I went and picked up Breakfast for Mom at McDonald’s. 66 degrees, sunny and of course windy outside today.  Brought that Home and left for Meijer, they had Herb and Vegetable plants come in. I love growing different types of Pepper Plants. I picked up Bell Pepper plants and a couple of other Peppers. I have some ordered also. I also picked up a couple vegetable/flower boxes. These are going to be a lot better than the pots I usually grow them in. These are deeper to help the growth. I also picked up a couple Tomato Plants. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Baked Shredded Potatoes and Sugar Snap Peas, also baked some Pillsbury Crescent Rolls for Mom.

 

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used Katie’s Best Chicken.

 

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

 

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

 

 

For a Side I prepared some RESER’S MAIN STREET BISTRO – BAKED SHREDDED POTATO CASSEROLE. It comes in a tray that you can microwave or bake in the oven. As usual I’m going with the Oven Baking way. Very easy to prepare. Preheat the oven to 350 degrees. Just remove the tray from the package and remove the film covering the tray. Place the tray on a baking sheet and heat in the oven for 22 minutes. And it’s ready to serve!

 

 

Seasoned with a shake of Salt and Pepper along with a sprinkle of Kraft 2% Shredded Sharp Cheddar Cheese. This turned out delicious! Came out bubbling hot. Plenty of Potatoes and loaded with flavor! Fantastic Potato item to have in the fridge.

 

 

For a second Side I prepared a bag of Mann’s Stringless Sugar Snap Peas. To prepare them I used a medium size skillet. I added a tablespoon of Extra Light Olive Oil and heated it on medium heat. As the skillet was heating I emptied the bag of Snap Peas into the skillet. Stirred a few times and cooked them for 5 minutes. Ready to serve. Very good Snap Peas, nice and full! For Dessert later a Jello Dark Cherry Sugar Free Jello. Take Care all and Stay Safe!

 

 

 

 

 

 

 

 


Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

 

 

 

RESER’S MAIN STREET BISTRO – BAKED SHREDDED POTATO CASSEROLE

Restaurant Quality. Stay-at-Home Comfort.
Celebrate summer right at home, with time-saving side dishes from Main St Bistro®. Our refrigerated side dishes are ready to pair with your favorite entrée in minutes, for a fuss-free meal everyone can enjoy. https://mainstbistro.com/

BAKED SHREDDED POTATO CASSEROLE
A hearty baked casserole of shredded potatoes topped with golden-brown sharp cheddar cheese.

* Fully Baked
* No Artificial Colors or Flavors
* Microwave/Oven Safe Tray
* Ready in 5 Minutes

Nutrition Facts

Serving Size 2/3 cup (159g)
Servings Per Container about 3.5
Amount Per Serving

Calories 210
Amount % Daily Value
Total Fat 11g 14%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 670mg 29%
Total Carbohydrates 21g 8%
Dietary Fiber 2g 7%
Sugars 3g
Protein 8g
https://mainstbistro.com/product/baked-shredded-po

Diabetic Side Dish of the Week – Parmesan Pan-Fried Tomatoes

April 18, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Parmesan Pan-Fried Tomatoes. To make this week’s recipe you’ll be needing Flour, Onion Powder, Ground Garlic, Salt, Pepper, Grated Parmesan Cheese, Breadcrumbs, Tomatoes, Eggs, Dijon Mustard, and Olive Oil. 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 your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Parmesan Pan-Fried Tomatoes
Crispy pan-fried ripe tomatoes, breaded with seasoned panko crumbs and Parmesan cheese. Terrific served alongside grilled or roasted meats and poultry. Or, for a delicious breakfast treat, serve them with bacon and eggs.

Recipe Ingredients:
1 cup all-purpose flour
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese
1 cup panko Japanese bread crumbs
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes)
2 large eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil

Cooking Directions:
1 – Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
2 – In separate bowl combine panko and Parmesan.
3 – In third bowl combine eggs and mustard.
4 – Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.
5 – Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 1/2 to 2 minutes on each side, until just golden brown. Don’t flip too soon or Parmesan mix will fall off. Serve hot.
Makes 4 servings.
https://www.cooksrecipes.com/sidedish/parmesan_pan_fried_tomatoes_recipe.html

Kitchen Hint of the Day!

March 30, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

Keep the Flour longer……..

I didn’t know this one, opened flour bags can be stored in the freezer. Thank you to Cleo for passing this one along.

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