Garlic Salt | My Meals are on Wheels

“Meatless Monday” Recipe of the Week – Italian Vegetable Custard

June 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: baking, Cooking, Diabetes Self Management, Dried Basil Leaves, Eggs, Flour, Food, Garlic Salt, Grated Parmesan Cheese, Italian Vegetable Custard, Meatless Monday, Onion, recipes, Shredded Monterey Jack Cheese, Sliced Olives, Tomato, Vegetarian, Yellow Summer Squash, Zucchini

This week’s “Meatless Monday” Recipe of the Week is an Italian Vegetable Custard. To make this week’s recipe you’ll be needing Eggs, Flour, Yellow Summer Squash, Zucchini, Sliced Olives, Grated Parmesan Cheese, Dried Basil Leaves, Garlic Salt, Tomato, Onion, and Shredded Monterey Jack Cheese. 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/

Italian Vegetable Custard
Italian Vegetable CustardRecipe courtesy of The Incredible Edible Egg™.

Recipe Ingredients:
4 large eggs
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 (2.25-ounce) can sliced ripe olives, drained – divided use
2 tablespoons freshly grated Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup shredded Monterey Jack cheese (2 ounces)

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – Beat eggs and flour in medium bowl until smooth. Add yellow squash, zucchini and 1/4 cup olives; mix well. Spread in greased 8-inch square baking pan.
3 – Bake in center of 450°F (230°C) oven just until custard is set, about 10 minutes.
4 – Mix Parmesan cheese, basil and garlic salt; sprinkle over custard. Top evenly with tomato, remaining olives, onion and Jack cheese.
5 – Bake until cheese is melted, about 4 minutes.
Makes 4 servings.

Lighter Option – Recipe can be made with reduced-fat cheese, if desired.

Nutritional Information Per Serving (1/4 of recipe): Calories: 186; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 19g; Fiber: 3g; Protein: 11g; Sodium: 338mg.
https://www.cooksrecipes.com/mless/italian_vegetable_custard_recipe.html

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

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

Herbed Potato Chips SATURDAY

December 12, 2020 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management | Leave a comment
Tags: baking, Black pepper, Cooking, Diabetes, Diabetes Self Management, Fat Free Sour Cream, Food, Garlic Salt, Herbed Potato Chips, Herbs, Olive oil, recipes, Red Potatoes, Snacks

I have another Appetizer to pass along, Herbed Potato Chips. To make the Chips you’ll need Herbs, Garlic Salt, Black Pepper, Red Potatoes, Olive Oil, and Fat Free Sour Cream. The Chips are 106 calories and 15 carbs per serving. The recipe is also from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Herbed Potato Chips
What’s a game-day party without munchies? These chips are totally customizable — just choose your ideal combination of the suggested seasonings. These crunchy little treats will disappear quickly, so be sure to bake a bunch.

Ingredients
2 tablespoons minced fresh dill, thyme, or rosemary leaves or 2 teaspoons dried dill weed, thyme, or rosemary
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
2 unpeeled medium red potatoes (about 1/2 pound)
1 tablespoon olive oil
1 1/4 cups fat-free sour cream

Directions
Yield: 6 servings
Serving size: 10 chips with about 3 tablespoons sour cream

1 – Preheat oven to 450°F. Spray baking sheets with nonstick cooking spray. Combine dill, garlic salt, and pepper in small bowl; set aside.

2 – Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange potato slices in single layer on prepared baking sheets; spray potatoes with cooking spray.

3 – Bake 10 minutes; turn slices over. Brush with oil; sprinkle evenly with seasoning mixture.

4 – Bake 5 to 10 minutes or until golden brown. Cool on baking sheets. Serve with sour cream.

Nutrition Information:
Calories: 106 calories, Carbohydrates: 16 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 8 mg, Sodium: 84 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/herbed-potato-chips/

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

Appetizer of the Week – Mediterranean Tuna Cups

August 22, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Appetizer of the Week, Cooking, Diabetes, Diabetes Self Management, English Cucumbers, Food, Garlic Salt, Kalamata Olives, Lemon juice, Mediterranean Tuna Cups, Plain Non Fat Yogurt, recipes, Red onion, Solid White Albacore Tuna in Water

This week’s Appetizer of the Week is – Mediterranean Tuna Cups. Easy to make and low carb Appetizer this week! To make this recipe you’ll be needing English Cucumbers, Plain Non Fat Yogurt, Kalamata Olives, Red Onion, Lemon Juice, Garlic Salt, and Solid White Albacore Tuna in Water. The Tuna Cups are only 32 calories and 1 net carb per 2 Tuna Cups. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Mediterranean Tuna Cups
A quick, easy, and low-carb snack that’s chock-full of omega-3 fatty acids!

Yield: 10 servings
Serving size: 2 tuna cups

Ingredients
3 English cucumbers
2/3 cup plain nonfat Greek yogurt
1/3 cup coarsely chopped pitted Kalamata olives
1/3 cup finely chopped red onion
2 tablespoons fresh lemon juice
1/4 teaspoon garlic salt
2 cans (5 ounces each) solid white albacore tuna in water, drained and flaked

Directions
1 – Cut ends off of each cucumber; cut each cucumber into 10 slices. Scoop out cucumber slices with a rounded 1/2 teaspoon, leaving thick shell.

2 – Stir yogurt, olives, onion, lemon juice, and garlic in large bowl until smooth and well blended. Stir in tuna.

3 – Spoon about 1 tablespoon tuna salad into each cucumber cup. Serve immediately.

Nutrition Information:
Calories: 32 calories, Carbohydrates: 2 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 8 mg, Sodium: 102 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/mediterranean-tuna-cups/

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

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

Jennie – O Turkey Recipe of the Week – Mediterranean Turkey Pita

May 8, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Chopped Ripe Olives, Cooking, Cucumber, Feta Cheese, Food, Garlic Salt, Jennie - O Turkey Recipe of the Week, JENNIE-O Lean Ground Turkey, Mediterranean Turkey Pita, Oregano, Pita Flat Breads, recipes, Spinach Leaves, Switch, Tomato

This week’s Jennie – O Turkey Recipe of the Week is a Mediterranean Turkey Pita. To make this week’s recipe you’ll need JENNIE-O® Lean Ground Turkey, Oregano, Garlic Salt, Cucumber, Pita Flat Breads, Spinach Leaves, Tomato, Chopped Ripe Olives, and Feta Cheese. Pita, Pita, Pita! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Mediterranean Turkey Pita
Get your feta fix with all the fixings. Chock full of veggies and Mediterranean flavors, this quick and easy pita recipe is under 300 calories per serving and ready in under 30 minutes.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ teaspoon dried oregano
½ teaspoon garlic salt
⅔ cup fat-free ranch dressing
¾ cup chopped cucumber
6 (6-inch) pita flat breads
1 cup chopped fresh spinach leaves
1 large tomato, chopped
1 (2.25 ounce) can ripe olives, drained and chopped
½ cup crumbled feta cheese

DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add oregano and garlic salt; mix well.
2) In small bowl, combine dressing and cucumber. Top each pita with turkey mixture. Drizzle with dressing mixture. Top with spinach, tomato, olives and feta cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 19g
Carbohydrates 24g
Fiber 1g
Sugars 3g
Fat 10g
Cholesterol 65mg
Sodium 710mg
Saturated Fat 4g
https://www.jennieo.com/recipes/339-mediterranean-turkey-pita

“Meatless Monday” Recipe of the Week – Santa Fe Veggie Quesadillas

February 24, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: 2% Colby–Monterey Jack Cheese Blend, Black Beans, Canned Unsalted Corn, Cooking, Cumin, Diabetes Self Management, Food, Garlic Salt, Green Onion, Meatless Monday, recipes, Red Bell Pepper, Santa Fe Veggie Quesadillas, Vegetarian, Whole Wheat Tortillas

This week’s “Meatless Monday” Recipe of the Week is a recipe for Santa Fe Veggie Quesadillas. Made using Red Bell Pepper, Black Beans, Canned Unsalted Corn, Green Onion, Cumin, Garlic Salt, 2% Colby–Monterey Jack Cheese Blend, and Whole Wheat Tortillas. Its only 180 calories and 24 net carbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Santa Fe Veggie Quesadillas
Ingredients
Preparation time: 15 minutes
Cooking time: approximately 10 minutes.

1/2 cup diced red bell pepper
1/2 cup canned black beans, rinsed and drained
1/2 cup no-added-salt canned corn, drained
1 green onion, chopped
1/8 teaspoon cumin
1/8 teaspoon garlic salt
Cooking spray
4 eight-inch whole wheat tortillas
1 cup shredded 2% Colby–Monterey Jack cheese blend

Directions
Yield: 12 pieces
Serving size: 2 pieces

* In a bowl, stir together red pepper, black beans, corn, onion, cumin, and garlic salt; set aside. Heat a large, nonstick skillet over medium heat. Spray warm skillet with cooking spray and place one tortilla flat in the skillet. After 1 minute, use a large spatula to flip the tortilla over. Sprinkle evenly with half of the cheese, then with half of the vegetable mixture. Top with a second tortilla. Cover the skillet with a lid and cook 30 seconds, or until the cheese begins to melt. Carefully flip quesadilla over with the large spatula, cover, and continue cooking an additional minute. Transfer to a serving dish and slice into 6 pie-shaped pieces. Cover to keep warm or place in a warm oven. Repeat process to make second quesadilla. Serve quesadillas with Sassy salsa if desired.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 27 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 2 g, Sodium: 368 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/santa-fe-veggie-quesadillas/

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

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

Jennie – O Turkey Recipe of the Week – Andouille Turkey Sausage with Garlic Grilled Corn

August 23, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Andouille Turkey Sausage with Garlic Grilled Corn, Cooking, Food, Fresh Yellow or White Corn, Garlic Salt, Grilling, Jennie - O Turkey Recipe of the Week, JENNIE-O® Andouille Turkey Sausage, nsalted Butter, recipes, Switch

This week’s Jennie – O Turkey Recipe of the Week is – Andouille Turkey Sausage with Garlic Grilled Corn. Made using JENNIE-O® Andouille Turkey Sausage along with Unsalted Butter, Garlic Salt, Fresh Yellow or White Corn (4 ears), and Parsley. The Dish is 250 calories and 11 net carbs. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Andouille Turkey Sausage with Garlic Grilled Corn
Grilling Menu Fresh Take.

INGREDIENTS
4 tablespoons unsalted butter, room temperature
½ tablespoon garlic salt
4 ears fresh yellow or white corn
2 tablespoons olive oil
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage
2 tablespoons chopped fresh parsley

DIRECTIONS
1) In small bowl, combine butter and garlic salt. Heat grill to medium. Remove corn husks and silk from the ears. Wash corn and pat dry. Using a pastry brush, lightly coat each ear with olive oil. Grill corn, turning often, 15 to 20 minutes or until corn kernels are slightly charred. When the corn is done, brush each ear with garlic butter. Using serrated knife, remove corn kernels from cob and place kernels in medium bowl.
2) Place turkey sausage on grill. Cook 5 to 6 minutes turning once until heated through. Remove from grill and cut into coin size pieces. Add to grilled corn and toss to combine.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 250
Protein 10g
Carbohydrates 12g
Fiber 1g
Sugars 3g
Fat 18g
Cholesterol 60mg
Sodium 780mg
Saturated Fat 7g
https://www.jennieo.com/recipes/944-andouille-turkey-sausage-with-garlic-grilled-corn

Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus

November 5, 2013 at 6:02 PM | Posted in baking, fish, potatoes, turkey bacon, vegetables | 3 Comments
Tags: Asparagus, Black pepper, Blackening, Cast-iron cookware, Garlic Powder, Garlic Salt, Kroger, Sea salt

Today’s Menu: Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus

A couple of friends of mine had been in their Florida home for a week or so and they came home yesterday and brought me some Fresh Gulf Coast Grouper! Now this beats any old T- Shirt! How fresh is it you ask? It was caught Sunday Afternoon and dropped off to me Monday about 6:00 pm, that’s fresh. I froze 5 fillets and kept one out for dinner tonight. Went to the local Kroger and picked up some Gourmet Red Potatoes and fresh Asparagus to go with the Grouper. For dinner tonight, Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus.

I started by rinsing the fillet off with water and patted dry with a paper towel. Melted a tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning on both sides of the fillet until it was well covered. Heated up a Cast Iron Skillet and fried the fillet. Always have your overhead stove fan on when Blackening, it will create the smoke! I fried it about 4 minutes per side. After the smoke cleared the Grouper came out perfect! Gulf Coast Grouper by itself is delicious but Blackening it just brings that much more flavor. I’ve said it before, “I could live on Fish”.

For one side dish I prepared Roasted Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes! I also made some Quick Skillet Asparagus. Just heat a large nonstick skillet over medium-high heat. Add Canola Oil to pan; swirl to coat. Add the Asparagus to pan; cooked about 3 minutes until the Asparagus was crisp-tender and browned, stirring frequently. To season the Asparagus I added Sea Salt, Ground Black Pepper, Garlic Salt, and Crumbled Turkey Bacon. Delicious meal all centering around the Florida Gulf Coast Grouper, a big thank you to Jim and Linda for the Grouper, and paired with the Red Potatoes and fresh Asparagus. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Zatarain’s Blackened Seasoning
This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0

http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Kitchen Hint of the Day!

July 26, 2013 at 9:12 AM | Posted in Kitchen Hints | Leave a comment
Tags: cook, Crouton, Garlic, Garlic Salt, Home, Olive oil, Paper towel, Salad

If you really want to impress your dinner guests, make some homemade croutons for your salad. Here’s how: After cutting your leftover bread into cubes, fry the pieces in olive oil and a little garlic powder (not garlic salt), a pinch of parmesan cheese, and parsley until golden brown, then let cool on paper towels. They freeze well too!

Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and…

March 17, 2013 at 5:23 PM | Posted in Aunt Millie's, baking, pork chops, potatoes | Leave a comment
Tags: Garlic Salt, Olive oil, Pork chop, Rosemary, Scarborough Fair, Sea salt, Thyme, Whole grain

Today’s Menu: Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and Whole Grain Bread

While at our local Meijer the other day I had picked some beautiful Pork Loin Center Cut Chops. So for dinner I prepared Herbed Pork Chops w/ Roasted Red Potatoes with Rosemary and Thyme, Asparagus, and Whole Grain Bread.

When making the Herb Chops I like to grill them but with the bad weather we have today I’ll be baking them. To make them I’ll need 1 cup of Kraft Free Italian Dressing and 1 tablespoon each of fresh herbs, chopped Thyme, Basil, Oregano, and Rosemary. Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 3 to 8 hours. Remove chops from marinade; discard marinade. To prepare them I preheated the oven to 400 degrees. I then placed them on a broiler pan that has a metal grill rack, spraying the rack with Pam Spray before placing the Chops on the rack. I then baked the Chops for minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Just love this recipe for Chops! The dressing combined with the herbs gives the Chops an incredible flavor.
For side dishes to go with the Pork Chops I prepared Roasted Red Potatoes with Rosemary and Thyme, Asparagus, along with Aunt Millie’s Whole Grain Bread. For the Red Potatoes I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I baked them at 400 degrees, same as the Pork Chops so I was able to bake them with the Chops at the same time. I combined all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a shallow roasting pan. Roasted for about 30 minutes, until tender and golden. The asparagus was a Meijer brand. They come frozen and heated them in a skillet and seasoned with Extra Virgin Olive Oil, Garlic Salt, Sea Salt, and Ground Black Pepper. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt. Recipes for the Pork Chops and Red Potatoes are below.

Herbed Pork Chops

Ingredients

4 pork loin chops, 3/4-inch thick
1 cup reduced fat Italian dressing
4 tablespoons fresh herbs, chopped (any combination – chives, basil, oregano, rosemary)

Cooking Directions

Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 3 to 8 hours. Remove chops from marinade; discard marinade. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serves 4. Food Exchanges:
3 lean meat

Serving Suggestions

Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarborough Fair combination of Parsley, Sage, Rosemary and Thyme. Serve with grilled vegetable kabob and deli potato salad.

Nutrition

Calories: 144 calories
Protein: 25 grams
Fat: 5 grams
Sodium: 360 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams

http://www.porkbeinspired.com/RecipeDetail/24/Herbed_Pork_Chops.aspx

Roasted Red Potatoes with Rosemary and Thyme
Ingredients:

6 to 8 small Red Potatoes, quartered into 1/2-inch pieces
1 tablespoon Extra Virgin Olive Oil
1 tablespoon minced fresh or Dried Rosemary
1 tablespoon Dried Thyme
1/2 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper
Directions:
Preheat oven to 400 degrees F.

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

Fried Catfish Nuggets w/ Hash Browns and Velveeta Shells and Cheese

November 15, 2012 at 6:20 PM | Posted in diabetes friendly, fish, potatoes, Velveeta/Kraft Dinners | Leave a comment
Tags: Black pepper, Canola, Cheese, Curry Powder, Garlic Salt, Hash Browns, Tablespoon, Velveeta

Today’s Menu: Fried Catfish Nuggets w/ Hash Browns and Velveeta Shells and Cheese
It was Catfish Nuggets for dinner tonight. I used 2 pie pans to prepare the nuggets filling one with EggBeater’s seasoned with Paprika and in the other Italian Style Bread Crumbs. I seasoned the Catfish with McCormick Grinder Sea Salt and Black Peppercorn and then dipped each one in the Egg Beater’s, making sure each was well coated. Shaking off the excess Egg Beater I then rolled them in the Progresso Italian Style Bread Crumbs. I fried them in Canola Oil on medium heat about 4 – 5 minutes, turning once. They came up golden brown and delicious! Catfish fries up so good. Baking Fish is a lot healthier but Catfish is a Fish that tastes better fried. i als made a Remoulade Sauce. Made with Reduced Fat Mayo, Chili Sauce, and Horseradish Sauce along with some spices. I left the full recipe at the end of the post.
For sides I had Simply Potatoes Hash Browns and I also prepared an individual serving of Velveeta 2% Shells and Cheese. Easy to prepare, microwave 3 1/2 minutes, and just as good as fixing it from a box. For dessert later a Skinny Cow Frozen Ice cream Truffle Bar.