One of America’s Favorites – Hash Browns

October 23, 2017 at 5:26 AM | Posted in One of America's Favorites | Leave a comment
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Shredded hash browns, pictured with slider sandwiches

Hash browns or hashed browns are a simple preparation in which potatoes are pan-fried after being shredded, diced, julienned or riced, in the style of a Swiss Rösti. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it may refer to one specific preparation. Hash browns are a staple breakfast food at diners in North America and the UK, where they are often fried on a large common cooktop or grill.

In some parts of the United States, hash browns strictly refer to shredded or riced pan-fried potatoes and are considered a breakfast food, while potatoes diced or cubed and pan-fried are also a side dish called country fried potatoes or home fries (though many variations of home fries are par-cooked before frying). Some recipes add diced or chopped onions.

Hash browns are a popular mass-produced product sold in both refrigerated and frozen varieties. Hash browns are also available in dehydrated form.

 

Originally, the full name was “hashed brown potatoes” (or “hashed browned potatoes”), of which the first known mention is by American food author Maria Parloa (1843–1909) in 1888. The name was gradually shortened to ‘hash brown potatoes’. Bite sized Hash Browns are small cylindrical dumplings, known as Tater Tots in the U.S. and Potato Gems in Australia, and are sold commercially at diners and in frozen food aisles in packets.

 

The word “hash” is derived from the French word “hacher” which means to hack or chop. This means hashed browned potatoes literally translate to “chopped and fried potatoes”.

 

Hash browns patty

A chef may prepare hash browns by forming riced potatoes into patties before frying with onions (moisture and potato starch can hold them together); however, if a binding agent is added (egg or oil for example), such a preparation constitutes a potato pancake. Frozen hash browns are sometimes made into patty form for ease of handling, and the compact, flat shape can also be cooked in a toaster oven or toaster. If a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables, it is more commonly referred to as hash.

Hash browns are also manufactured as a dehydrated food, which is sometimes used by backpackers.

 

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“Meatless Monday” Recipe of the Week – GINGERED ACORN SQUASH

October 23, 2017 at 5:24 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – GINGERED ACORN SQUASH. Its from one my favorite Diabetic Recipe sites, the Diabetic Gourmet Magazine (https://diabeticgourmet.com/). The Diabetic Gourmet site is packed with Delicious, Diabetic Friendly Recipes along with info and tips on Diabetic Care and Management. So check it out today!

 

GINGERED ACORN SQUASH

Ingredients

2 acorn squash (about 3/4 pound each)
8-ounce can pineapple tidbits in their own juice, drained
3 tablespoons raisins (optional)
2 tablespoons light brown sugar
1 tablespoon light margarine, melted
1 teaspoon freshly grated gingerroot

Directions

1 – Preheat oven to 400 degrees F. Lightly spray a 13x9x2-inch baking dish with vegetable oil spray.
2 – Cut squash in half. Scoop out and discard seeds. Put squash halves cut side up in baking dish.
3 – In a small bowl, combine remaining ingredients. Spoon mixture into each squash cavity. Carefully pour a small amount of water around each squash. Bake, uncovered, for 45 minutes.

Recipe Yield: Servings: 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 1 grams
Sodium: 24 milligrams
Protein: 1 grams
Carbohydrates: 29 grams
https://diabeticgourmet.com/diabetic-recipes/gingered-acorn-squash

Kitchen Hint of the Day!

October 23, 2017 at 5:23 AM | Posted in Kitchen Hints | Leave a comment
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A Salad hint……..

For the cripiest salad, prepare it in a metal bowl and then place it in the freezer for one minute before serving.

Leftovers – Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

October 22, 2017 at 5:04 PM | Posted in chicken, Chicken Helper, leftovers | Leave a comment
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Today’s Menu:: Leftovers – Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

For Breakfast on this Sunday morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I love this Breakfast trio more and more! No McDonald’s for Mom and Dad today, I made Breakfast for them also. I prepared a couple of Poached Eggs, fried some Bob Evan’s Breakfast sausage Links, made some Hash Browns, and baked some Pillsbury Buttermilk Biscuits. Now this beats their usual McDonald’s Breakfast anytime!

 

 

Mom went on to Church and stayed home and watched Dad. He’s to the point now where he can not be left alone so it’s up to us to take care of him. After Mom left I did a couple of loads of laundry. Then it was on to house cleaning, dusted and vacuumed. We have wooden flooring in the Dining Room and Hallway. So I used a dust mop on it and then a light wood floor wax. Done with cleaning inside I cleaned up outside after Lunch. Got the leaf blower out and cleaned the wooden deck and driveway areas. The leaves are all turning and falling. It’s 78 degrees and cloudy out. It looks like our last warm day, cooler weather moving in with rain tomorrow. Anyway everything all done and just relaxed for the rest of the afternoon. For dinner tonight t was leftovers, reheated the I Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta. As always when I make this dish, it’s leftovers the next day. This so good there’s no way I’ll let the leftovers go to waste! Below I’ve left the original post from yesterday, for description and instructions on how to prepare it. See you tomorrow!

 

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

 

 

 

 

 

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

 

 

 

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

 

 

 

It all comes together for one easily made and delicious dinner. I also baked a loaf of La Brea Multi Grain Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

 

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

Chicken Helper

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

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

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

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

Soup Special of the Day…….Turkey and White Bean Stew

October 22, 2017 at 5:34 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey and White Bean Stew Soup. Excellent recipe for that leftover Bird during the Holidays. Enjoy and Eat Healthy!

Turkey and White Bean Stew
Recipe Ingredients:

1 tablespoon extra light olive oil
1 cup chopped onion
1/2 cup sliced celery
3 large cloves garlic, finely chopped
2 (15-ounce) cans low sodium cannellini or other white beans, rinsed and drained – divided use
1 1/2 cups water
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
2 cups shredded, cooked turkey
2/3 cup NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk
1 teaspoon ground nutmeg
1 teaspoon ground roasted cumin
1 tablespoon chopped parsley

Cooking Directions:

1 – Heat oil in large saucepan over medium-high heat. Add onion and celery; cook for 3 to 5 minutes or until just tender. Stir in garlic; cook for 30 seconds.
2 – Add half of beans to saucepan; mash with fork. Stir in remaining beans, water, and bouillon. Bring to a boil; reduce heat and cook for 5 minutes. Stir in turkey, evaporated milk, nutmeg, and cumin. Cook for 3 minutes or until heated through. Stir in parsley. Season with ground black pepper, if desired.
Makes 4 servings.

Easy Diabetic Recipes: 6-Ingredient Meals

October 22, 2017 at 5:32 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Easy Diabetic Recipes: 6-Ingredient Meals. Healthy Low carb recipes like; Louisiana Chicken Drumsticks and Tomatoes, Chipotle Picante Meat Loaf, and Beef Tenderloin Steaks with Brandy Mushrooms are just 3 of the recipes you’ll find. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Easy Diabetic Recipes: 6-Ingredient Meals
For meals that are delicious, nutritious, and easy on the grocery list, turn to these diabetic dinner recipes. With just six ingredients or fewer, our low-carb recipes prove it’s possible to make a healthy meal from a picked-over pantry.

Louisiana Chicken Drumsticks and Tomatoes
Give dinner a kick with a spicy take on baked chicken. Low-carb and full of flavor, this easy recipe is perfect for game day or movie night……

Chipotle Picante Meat Loaf
Spice up a classic dinner with this flavorful spin on meat loaf that has only 15 grams of carb per serving. Serve it with roasted red potatoes and nonstarchy vegetables to complete the meal……

Beef Tenderloin Steaks with Brandy Mushrooms
You don’t have to spend all day in the kitchen to cook up a gourmet dinner. Serve with a fresh green salad for the perfect, no-stress meal that’s also low in carbs……..

 

* Click the link below to get all the Easy Diabetic Recipes: 6-Ingredient Meals
http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/easy-diabetic-recipes-6-ingredient-meals

Kitchen Hint of the Day!

October 22, 2017 at 5:31 AM | Posted in Kitchen Hints | Leave a comment
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All about the Pear……..

High in Fiber
High Source of Immune-Boosting Vitamin C
Provides Antioxidants
Can Help with Weight Loss
Helps Improve Heart Health
Improves Digestion
Helps Fight Diabetes

They are a modest sources of antioxidant flavonoid phytonutrients such as β-carotene, lutein, and zeaxanthin. These compounds, along with vitamin C and A, help the body protected from harmful free radicals.

The fruit is a good source of minerals such as copper, iron, potassium, manganese and magnesium as well as B-complex vitamins such as folates, riboflavin and pyridoxine (vitamin B-6).

Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

October 21, 2017 at 5:02 PM | Posted in Chicken Helper, pasta, Perdue Chicken Products | Leave a comment
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Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

For Breakfast I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. fried 2 Jennie – O Turkey Breakfast Sausage Links, prepared a packet of the Pioneer Peppered White Gravy, and finally made my the morning cup of Bigelow Decaf Green Tea. After I had Breakfast I went to McDonald’s to pick up Breakfast for Mom and Dad. Did a few things around the house and cleaned up outside. Done for the day! Partly cloudy and a high of 77 degrees out. With everything done for the day I kicked back and watched some programs I had recorded and some College Football. For dinner tonight I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.

 

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

 

 

 

 

 

 

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

 

 

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

 

 

 

It all comes together for one easily made and delicious dinner. I also baked a loaf of La Brea Multi Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink.

 

 

 

 

 

 

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

Chicken Helper
* Add chicken
* Pasta side dish included

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

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

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

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

Meanwhile back at the SayersBrook Bison Ranch……….Bison Petite Filet Mignon (1 lb)

October 21, 2017 at 5:39 AM | Posted in SayersBrook Ranch | Leave a comment
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This week off the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its the Bison Petite Filet Mignon (1 lb). I just had a couple of these in past week for Breakfast, Staek and Eggs. They are so incredibly tender and just flat out delicious! I’m reordering some very soon! At the SayersBrook site you’ll find a good selection of all their Bison cuts of meat. But besides the Bison you can choose from items like; Wild Boar, Elk, Rabbit, Ostrich, Heat and Eat Meals, and much more. For the upcoming Holidays try a Bison Roast! Check the site out today. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

Bison Petite Filet Mignon (1 lb)
Cut from bison tenderloins, these are, by far, the most tender of buffalo steaks. This is a boneless, premium cut sure to give you the ultimate dining experience. Each steak is hand-trimmed so that virtually all of the surface fat is removed. Season them to taste and prepare them medium rare to appreciate the best that nature has to offer. You deserve it! You’re getting a steak that is 99% fat free, they won’t shrink as much as beef so you’re getting more edible steak for your money. 4 (4 oz) Petite Filets.
The most tender of buffalo steaks. 4 (4 oz) Petite Filets.
http://www.sayersbrook.com/bison-petite-filet-mignon-1-lb/

 

SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Healthy Chili Recipes

October 21, 2017 at 5:37 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Chili Recipes. The Fall Season is in full swing and the Chili tastes that much better! Delicious and Healthy Recipes like; Fix-and-Forget White Chili, No-Chop Skillet Chili, and Chili-Topped Sweet Potatoes. Find these and much more all at the EatingWell website, and don’t forget to subscribe to the EatingWell Magazine. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Chili Recipes
Find healthy, delicious chili recipes including black bean, chicken and vegetarian chili. Healthier recipes, from the food and nutrition experts at EatingWell.

 

Fix-and-Forget White Chili
Thicken this slow-cooker chicken chili by slightly mashing the beans……

No-Chop Skillet Chili
This dump-and-simmer recipe is terrific for camping—or for dinner on a busy weeknight….

Chili-Topped Sweet Potatoes
Transform ordinary baked potatoes into a full dinner with these chili-topped spuds. In this healthy recipe, we use sweet potatoes for an added nutrient kick. Sprinkle on extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices……

* Click the link below to get all the Healthy Chili Recipes

http://www.eatingwell.com/recipes/18222/main-dishes/chili/

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