Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

November 26, 2019 at 6:38 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Mostly cloudy and 60 degrees outside today. After Breakfast I went to Meijer for a few items and stopped at McDonald’s and picked up Breakfast for Mom. After Lunch I went to see a neighbor of ours that’s in the hospital. He had to Vein Surgery on his left leg. He seems to be doing good, he’ll be home Wednesday. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

I had a bought package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger and had them in the freezer. Laid the package in the fridge overnight to thaw. 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 Kroger yesterday also. 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.

 

 

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, 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 tonight I had a 100 Calorie Mini Bag of Snyder’s of Hanover Mini Pretzels with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 


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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

October 24, 2019 at 6:34 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. 68 degrees and partly cloudy out today. The wind finally calmed a bit and I was able to get out and get some yard work done. Filled 2 yard bags full of leaves. And that was my afternoon. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

I had a bought package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger and had them in the freezer. Laid the package in the fridge overnight to thaw. 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 Kroger yesterday also. 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.

 

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner tonight as always when having the Chicken Thighs! For Dessert tonight I had a Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

 

 

 

 

 


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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

October 7, 2019 at 6:40 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. Had rain finally overnight and light rain this morning. High of 68 degrees and cloudy the rest of the afternoon. Did a few things around the house. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

I had a bought package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger yesterday. 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 Kroger yesterday also. 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.

 

 

 

 

 

As the Potatoes were cooking I also opened up a quart jar of Canned Green Beans. I love these, always taste so fresh! Just heat them up in a large sauce pan and serve. Quite a Dinner tonight as always when having the Chicken Thighs! Just had a Diet Peach Snapple for Dessert/Snack tonight.

 

 

 

 

 

 

 

 

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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

September 24, 2019 at 6:33 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. Mostly sunny and 79 degrees out, low humidity but a high pollen and mold count out there. I had to stay around the house until they delivered and installed our new above stove Micro Wave. Glad to finally have a micro wave running again! For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then 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! I’ve loved these all my life and my 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.

 

 

 

 

As the Potatoes were cooking I also opened up a quart jar of Canned Green Beans. I love these, always taste soi fresh! Just heat them up in a large sauce pan and serve. Quite a Dinner tonight as always when having the Chicken Thighs! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 


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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

August 28, 2019 at 6:37 PM | Posted in Bob Evan's, chicken, greenbeans | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

For Breakfast this morning I toasted a couple of Nutri- Grain Eggo Waffles and had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. Sunny, low humidity, and 78 degrees outside today! Got the cart out and did some yard work. Later on I had a Doctor’s appointment to see if he could give me something for my Sinuses and these Sinus Headaches I’ve been having lately. He wrote a prescription to see if that could break up the congestion. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then 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 has become one our favorite Dinners!

 

 

 

 

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.

 

 

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!

 

 

 

 

 

For one side we had Fried Potatoes! I’ve loved these all my life and my 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.

 

 

 

 

 


As the Potatoes were cooking I also reheat the leftover Green Beans from last night’s Dinner. Just heat them up in a large sauce pan and serve. Quite a Dinner tonight as always when having the Chicken Thighs! For Dessert later 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

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

August 8, 2019 at 6:45 PM | Posted in chicken | 4 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. A bit later i went Meijer and stopped by McDonald’s and picked up Breakfast for Mom. 87 degrees and sunny, but the humidity was low. Got the cart out and did some yard work and then helped a neighbor of mine get some work done around his yard. He’s 90 years old and sometimes needs help so the neighborhood helps him out when needed, as they do for everyone. I love this neighborhood! For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then 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 has become one our favorite Dinners!

 

 

 

 

 

 

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.

 

 

 

 

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!

 

 

 

 

 

 

For one side we had Fried Potatoes! I’ve loved these all my life and my 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.

 

 

 

 

 

 

As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert later a small bowl of Planter’s Deluxe Mixed Nuts and a Coke Zero to drink.

 

 

 

 

 

 

 


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

Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread

June 30, 2019 at 6:42 PM | Posted in fish | Leave a comment
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Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread

 


Just a cup of Bigelow Decaf Green Tea. Had one of those long nights last night dealing with those Phantom Pains! Oh how I wish that they would find a cure for Phantom Pains! But for now nothing I can do except to wait them out. They continued until the early afternoon before stopping. So just tried to rest up today when I could. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread.

 

 

 

 


I had purchased the Catfish Nuggets from Kroger yesterday. To prepare them I rinsed the Catfish Nuggets off in cold water and 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 Light 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.

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my 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 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.

 

 

 

 

 


Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through.

 

 

 

 

 


I also made a small Cast Iron Skillet of Corn Bread, for Mom, using Martha White White Corn Meal. First Corn Bread I’ve made in a while and it’s just as good as it always was! What a meal Fried Catfish, Fried Potatoes, Green Beans, and Corn Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

June 18, 2019 at 6:40 PM | Posted in chicken | 4 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 


For Breakfast this morning I had a toasted Thomas Light 100% Multi Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam. I also fried up a couple of Johnsonville Turkey Breakfast Sausage Links and made a cup of Bigelow Decaf Green Tea. I went to McDonald’s after I ate and picked up Breakfast for Mom. Rain, thunderstorms, and 78 degrees out today. So much rain! So again not much going on outside! Did a couple of loads of laundry and cleaned the house. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then 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 has become one our favorite Dinners!

 

 

 

 


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.

 

 

 


I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!

 

 

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my 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.

 

 

 

 


As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

May 12, 2019 at 6:32 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

Happy Mother’s Day to all the Mom’s out there! Just a cup of Bigelow Decaf Green Tea for Breakfast. I went to McDonald’s afterward and picked up Breakfast for Mom. Light rain on and off with high of 57 degrees. Not a thing going on this Mothers Day Sunday. I gave Mom a Card, some Flowers, a Hanging Basket of Flowers for outside, and a couple of Gift Cards for Mother’s Day. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 

 

Mom usually fries the Chicken Thighs but tonight I’m preparing everything being Mother’s Day. I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then 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 has become our favorite Dinner!

 

 

 

 

 

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! I’ve loved these all my life and my 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.

 

 

 

 

 

As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert/Snack some slices of a Honey Crisp Apple.

 

 

 

 

 

 

 

 

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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

April 30, 2019 at 6:38 PM | Posted in chicken, greenbeans, potatoes | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

For Breakfast this morning I had a toasted Thomas Light 100% Multi Grain English Muffin that I Buttered with I Can’t Believe It’s Not Butter. Also made a cup of Bigelow Decaf Green Tea. I went to McDonald’s after I ate and picked up Breakfast for Mom. Light rain on and off with high of 67 degrees. Took Mom to Meijer she wanted a hanging basket of flowers and a small outside table for deck. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then 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 has become our favorite Dinner!

 

 

 

 

 

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.

 

 

 

 

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!

 

 

 

 

 

 

For one side we had Fried Potatoes! I’ve loved these all my life and my 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.

 

 

 

 

 

As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

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.

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Family-Friendly Meals

and everything nice

the story of us

My Pocket Kitchen

Easy and elegant recipes from a pro in her tiny kitchen

Authentically Vegan

Serving up authenticity with a side of veganism

Confessions of Parenting

Helping Find Simple Solutions for Busy Moms

BROOKS LATELY

Meals Made Easy

3GLOL

Got food? We do!!

Lemon Blossoms

Home-cooked recipes from a professional chef

The Gingered Whisk

Raising Adventurous Eaters through global weeknight cuisine

Pineapple House Rules

Dishing about the savory, sweet, and sometimes messy parts of life. | A Houston based food and lifestyle blog.

Random Sweetness Baking

Bake something sweet and share it.

Bake It Veggie

My vegetarian journey! | (Mostly) Easy vegetarian recipes, and more!

4 Sons 'R' Us

Fast fix, budget-friendly, family-style recipes made from scratch at home

Salt and a Smile

Cooking vegetarian with kids, one day at a time