Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

March 26, 2021 at 7:11 PM | Posted in fish | Leave a comment
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Today’s Menu: Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Very windy and 59 degrees out today, felt cooler with wind blowing out all day. We didn’t get any damage in our area but tree limbs down from the storm that moved through last night. Some areas had flooding and heavy wind damage, we were lucky! I got the cart, rake and leaf blower out of the shed and cleaned up around the yard, limbs and garbage. Then I went over and gave a couple of neighbors a hand. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus. Love this trio of food together but haven’t had it in a while.

 

Walleye tonight! I bought the Walleye, Butternut Squash, and Asparagus all from Meijer. To prepare the Walleye I first rinsed the fillet in cold water and patted it dry with a paper towel. Next I cut the Fillet in half. Then to prepare it I seasoned it with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

Then for another side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle it with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place the pan in the oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Raspberry Tea Snapple to drink.

 

 

 


Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

August 29, 2020 at 7:09 PM | Posted in fish | Leave a comment
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Today’s Menu: Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. 95 degrees and mostly sunny , had a passing shower in late afternoon. I had to be at Kroger between 10 – 11 to pick up a grocery order. I’m going to start grocery pick up again. Our area has the biggest increase for the virus in the County. I sure hope and pray this passes soon. I’m still not sure what to believe about it, real or political. Anyway did a little yard work and got the cart out of the shed and cleaned it up. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus.

 

I’m having Fish again, Walleye tonight. I bought the Walleye from Meijer. To prepare it I first rinsed the fillet in cold water and patted it dry with a paper towel. Next I cut the Fillet in half. Then to prepare it I seasoned it with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

Then for another side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

 

 

 

 

 


Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

July 4, 2020 at 11:54 PM | Posted in fish | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus  (Late Dinner Post)

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. 95 degrees and mostly sunny , had a passing shower in late afternoon. I had to be at Kroger between 10 – 11 to pick up a grocery order. I’m going to start grocery pick up again. Our area has the biggest increase for the virus in the County. I sure hope and pray this passes soon. I’m still not sure what to believe about it, real or political. Anyway did a little yard work and got the cart out of the shed and cleaned it up. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus.

 

Meijer and Jungle Jim’s always have the best Seafood and Fish selections, this Walleye is from Meijer. To prepare the Walleye I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare it I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

Then for another side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert/Snack later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 


Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

May 12, 2020 at 6:29 PM | Posted in fish | 1 Comment
Tags: , , , , , , , , , ,

Today’s Menu: Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

 

 

I was ready for a big Breakfast this morning, I was starved! So for Breakfast this morning I prepared an Egg Sunny Side Up, Glier’s Turkey Goetta, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. It was delicious! I love Turkey Goetta! What a beautiful day out today! Sunny and 61 degrees out, cool morning though we started off at 34 degrees. I got the mask and gloves out and headed to Meijer. Not too many people but almost everyone had a mask on. They had very little Pork Products, some Chicken, all Beef Products, and limited Seafood and Fish. They did find me a couple of beautiful Walleye Fillets and Rainbow Trout though! I kept one Walleye Fillet out for Dinner tonight and froze everything else. Then later cleaned up the grill and went and bought an extra tank of gas for it. The got the cart out of the shed and did some yard work, what a great day to be out doing something! For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus.

 

Meijer and Jungle Jim’s always have the best Seafood and Fish selections. To prepare the Walleye I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare it I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

 

Then for another side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

 

 

Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

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