Fried Walleye Fillet w/ Long Grain and Wild Rice, Carrots, and Whole Grain Bread

March 20, 2013 at 5:28 PM | Posted in carrots, fish, rice | Leave a comment
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Today’s Menu: Fried Walleye Fillet w/ Long Grain and Wild Rice, Carrots, and Whole Grain Bread

 

 

 
I had tried for several years to get a prosthetic leg to work but was unsuccessful due to my stub was cut so short. But I’m always Fried Walleye 002checking the news and web sites for new developments on legs. I’ve now found out through a routine exam and some x-rays it will be impossible for me to wear a prosthetic leg. I had a right hip replacement about 4 or 5 years ago due to arthritis. After doing some checking they found that my left hip is in terrible shape with arthritis. And because my left leg femur bone is cut so short they can’t perform a hip replacement and the hip is in such bad shape it would never support the wear and tear of normal use of the leg. So in a wheelchair I’ll remain but I’m Cancer Free and able to get around be it by a walker or wheelchair. So life goes on as they say, “The world is what you make of it. If it doesn’t fit you make alterations.” On a more positive note for dinner tonight I prepared; Fried Walleye Fillet w/ Long and Wild Rice, Carrots, and Whole Grain Bread.

 

I had one Walleye fillet leftover from the Meijer that i had purchased a while back. To prepare it i seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then rolled it in Progresso Italian Style Bread Crumbs and pan fried it in Canola Oil about 4 minutes per side, came out golden brown. I just love the taste of Walleye.

 

To go with my Walleye I prepared Long Grain and Wild Rice, Mini Carrots, and Aunt Millie’s Light Whole Grain Bread. The Rice was Uncle Ben‘s Long Grain and Wild Rice. It comes in a microwavable Bag, just heat for 90 seconds and serve. I boiled the Mini Carrots, about 20 minutes until fork tender. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt Cup.

 

 

 

 

UNCLE BEN’S® Long Grain & Wild Rice

UNCLE BEN’S® Long Grain & Wild Original Recipe helps make an everyday meal more special. With a unique blend of wild and long grain rice and 23 all natural herbs and seasonings, it is sure to dress up your meal. It’s a delicious and trusted family favorite!

Nutritional Claims & Product Benefits:

Cholesterol Free
0g Trans Fat
No Saturated Fat
Excellent Source of Folic Acid
Nutrition Facts
Uncle Ben’s Ready Rice – Long Grain and Wild — Microwave In A Pouch
Servings: 1 Cup
Calories 190 Sodium 630 mg
Total Fat 2 g Potassium 270 mg
Saturated 0 g Total Carbs 39 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 5 g
Cholesterol 0 mg
http://www.unclebens.com/?CID=paidsearch

Fried Walleye Fillet w/ Steakhouse Seasoned Diced Potatoes, Green Beans, and…

March 12, 2013 at 5:09 PM | Posted in Aunt Millie's, fish, greenbeans, potatoes | 4 Comments
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Today’s Menu: Fried Walleye Fillet w/ Steakhouse Seasoned Diced Potatoes, Green Beans, and Whole Grain Bread

 

 

 

I hit the stores early this morning and loaded up on Fish and Produce. Found some great buys on Walleye and Lake Perch at a local Fried Walleye 004Meijer along with some Mini Bananas, honey Crisp Apples, and sliced Celery and Carrots for some healthy snacking. For dinner, Fried Walleye Fillet w/ Steakhouse Seasoned Diced Potatoes, Green Beans, and Whole Grain Bread.

 

I think Walleye overall is the family favorite, my Moms not a huge Fish eater but really enjoys Walleye. After rinsing the fillets off I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn and then rolled them in a mix of Flour and Progresso Italian Bread Crumbs. I fried the fillets about 4 minutes per side, until golden brown, in Canola Oil. The taste of Walleye is just incredible! Their mild tasting and so fresh. The Flour and Bread Crumbs provide a perfect crust.

 

To go with the Walleye I prepared some Simply Potatoes Steakhouse Seasoned Diced Potatoes, Green Beans for myself and the Potatoes and Macaroni and Cheese for my parents. Simply Potatoes has various Potato products and all of them make great side dishes, all are fresh too. The Green Beans were a Del Monte single serving can that I warmed up and the Mac and Cheese was a box of Kraft Mac and Cheese. I also had Aunt Millie’s Whole Grain Light Bread. For dessert/snack tonight Celery and Carrot slices with Litehouse Light Ranch Vegetable Dip.

 

 

 
Simply Potatoes Steakhouse Seasoned Diced Potatoes
We peel and dice fresh potatoes and add just enough delicate onion, red bell pepper and garlic to make our Simply Potatoes Steakhouse Seasoned Diced Potatoes. They make the perfect side dish to go from skillet to table. We’ve already done all the washing, peeling, dicing and spicing so you don’t have to.
NUTRITION FACTS
Serving Size: 2/3 cup (87g)
Amount per Serving
Calories 80
Calories from Fat 0.0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 350mg
14%
Total Carbohydrate 19g
6%
Dietary Fiber 2g
8%
Sugars 1g

Protein 2g
4%

Breaded Pork Chops w/ Sour Cream Potatoes,Green Beans, and…

March 4, 2013 at 6:19 PM | Posted in Aunt Millie's, baking, Egg Beaters, pork chops, potatoes | 4 Comments
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Today’s Menu: Breaded Pork Chops w/ Sour Cream Potatoes,Green Beans, and Whole Grain Bread

 

 

A beautiful, sunny, perfect day out today! The sun has been out since dawn and it’s about 40 degrees. So nice I took my Hoveround out and went around the block, felt great getting out. For dinner tonight I came across a couple of new recipes; Breaded Pork Chops and Sour Cream Potatoes. So for dinner tonight I prepared Breaded Pork Chops w/ Sour Cream Potatoes,Green Beans, and Whole Grain Bread.

The Breaded Pork Chops and Sour Cream Potatoes came from a current issue of  Taste of Home/ Simple and Delicious. I love the Taste of Home various magazines. Their always full of great ideas and recipes. To make the Breaded Chops I’ll need 1/4 cup Egg Beater‘s, 1/4 cup 2% milk, 1/2 cup crushed low fat saltines crackers, 2 boneless pork loin chops (1-inch thick and 4 ounces each), and 1 tablespoon canola oil. Then to prepare them is quite easy; in a shallow bowl, combine Egg Beater’s and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. The Chops came out moist and delicious and the saltines made a great crust for the Chops. I’ve left the original recipe, which makes 6 Chops, and the link to the Taste of Home website at the end of the post.

Breaded Pork Chops Creamy Mash Pot 001
Then for the Sour Cream Potatoes I’ll need 10 medium red potatoes, peeled and quartered, 1 package (4 ounces) low fat cream cheese (cubed), 1/2 cup (8 ounces) reduced fat sour cream, 1/4 cup 2% milk, 2 tablespoons butter, Blue Bonnet Light Stick Butter (divided), 1 tablespoon dried parsley flakes, 1-1/4 teaspoons garlic salt, and 1/4 teaspoon paprika.Then to prepare it In a shallow bowl, combine egg and milk. To cut back on calories and carbs I only used half the amount of sour cream and cream cheese that the original recipe calls for, and it came out fine. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Another winning recipe from Taste of Home! The Mashed potatoes came out rich and creamy with just a hint of heat. I’ve left this recipe also at the end of the post.

 

I also heated up a single serving can of Del Monte Cut Green Beans and had Aunt Millie’s Light Whiole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

Breaded Pork Chops Recipe

Ingredients
1 egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1-inch thick and 4 ounces each)
1/4 cup canola oil
Directions
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Nutritional Facts
1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.

http://www.tasteofhome.com/Recipes/Breaded-Pork-Chops

 

Sour Cream Potatoes Recipe

Ingredients
10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
1/4 cup 2% milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
Nutritional Facts
1 serving (1 cup) equals 288 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 423 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.

http://www.tasteofhome.com/Recipes/Sour-Cream-Potatoes

Chip-Crusted Fish Fillets w/ Fried Sliced Fingerling Potatoes, Sugar Snap Peas…

January 29, 2013 at 6:23 PM | Posted in baking, beans, fish, potatoes | 3 Comments
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Today’s Menu: Chip-Crusted Fish Fillets Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread

Chip Crusted Cod 006
Warm day today, near record high in the 60’s! But a long day inside, both parents sick today with the stomach flu that’s going around. So between getting some prescriptions filled, cleaning and doing the male nurse thing my day was pretty full. All Mom and Dad wanted Soup for their dinner and for mine another new recipe, Chip-Crusted Fish Fillets. I prepared Chip-Crusted Fish Fillets Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread.

 
The Chip-Crusted Fish Fillets recipe I came across while browsing the Cooking Light/ My Recipes web site. When I first saw it I passed it up because I was thinking Chips would create a lot carbs and calories but it just sounded good and I went back to look at the carb and calorie count and it wasn’t too bad, 14.5 carbs and 291 calories. To prepare it I needed; 4 (6-ounce) cod fillets (or other firm white fish), 2 teaspoons canola mayonnaise, 1/8 teaspoon salt, 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed, and 1/2 cup light ranch dressing. I used Cod as my Fish, Kraft Reduced Fat Mayo w/ Olive Oil for the Mayo, Kraft Fat Free Ranch Dressing, and Lay’s Kettle Style Salt and Vinegar Potato Chips. I cut those Calories and Carbs where I can. To prepared I first preheated the oven to 400°. Then I arranged fillets on a parchment-lined baking sheet. I brushed 1/2 teaspoon mayonnaise over top of each fillet; sprinkled evenly with sea salt. Gently pressed about 2 tablespoons of the crushed chips evenly on top of each fillet. Baked the fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Served it with ranch dressing. An excellent baked Fish Recipe! The Cod came out moist and the Chip topping was a different spin. It gave it a great crunch and flavor.

 
For my side dishes I had Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread. For the Potatoes I sliced the Fingerling Potatoes length wise and seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. I then fried them on medium heat in Canola Oil until done and browned on both sides. The Sugar Snap Peas were leftover from the other night so all I had to do was warm them up and used Healthy Life Whole Grain Bread. For dessert/snack later slices of Sargento Ultra Thin Swiss Cheese, Old Wisconsin Turkey Sausage Bites, and Ritz Whole Grain Crackers.

 

 

 

Chip-Crusted Fish Fillets

The tang in the salt and vinegar chips mellows as the fish bakes in the oven, creating a crunchy spin on fish and chips. Look to hook-and-line-caught Atlantic or Pacific cod for the most sustainable choice.

Ingredients:

4 (6-ounce) cod fillets (or other firm white fish)
2 teaspoons canola mayonnaise
1/8 teaspoon salt
1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
1/2 cup light ranch dressing
Preparation:

1. Preheat oven to 400°.
2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.
Nutritional Information
Amount per serving
Calories: 291
Fat: 11.3g
Saturated fat: 1.2g
Monounsaturated fat: 5.7g
Polyunsaturated fat: 2.8g
Protein: 31.7g
Carbohydrate: 14.5g
Fiber: 0.8g
Cholesterol: 79mg
Iron: 1.4mg
Sodium: 549mg
Calcium: 49mg

Laraine Perri, Cooking Light
DECEMBER 2011

http://www.myrecipes.com/recipe/chip-crusted-fish-fillets-50400000117838/

Scallops and Linguine

March 10, 2012 at 6:37 PM | Posted in diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, Ronzoni Healthy Harvest Pasta, scallops, seafood | Leave a comment
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Today’s Menu: Scallops and Linguine w/ Whole Grain Bread

It’s been way too long since I’ve had this, Scallops and Linguine! Came across the Scallops at our local Kroger the other day and they looked too good to pass up. I placed a large pot of water over high heat until it was boiling and added the pasta. As always I used Ronzoni Healthy Harvest Whole Grain Pasta. I Then added some salt and cooked the  pasta to package directions. Hold off on starting the scallops until you drop your pasta.

If their not already removed, remove the mussel from the scallops then with a paper towel pat them dry and season them with Sea Salt and Pepper. Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 1 tablespoons of the I Can’t Believe It’s Not Butter. When butter melts into oil, add scallops. Brown scallops 2 1/2 minutes on each side, then remove from pan and cover loosely with foil to keep warm. I also had 2 slices of Healthy Life Whole Grain Bread. Scallops and Linguine a perfect pair! Topped the pasta with Kraft Shredded Parm Cheese and Parsley. Everything came out delicious. For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfiat.

Rainbow Trout w/ Grilled Potatoes, Grilled Asparagus Spears, and…

October 22, 2011 at 6:19 PM | Posted in dessert, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, low calorie, low carb, potatoes, spices and herbs | 3 Comments
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Today’s Menu:  Rainbow Trout w/ Grilled Potatoes, Grilled Asparagus Spears, and Whole Grain Bread

My early morning Meijer grocery shopping provided a lot of finds including some beautiful Rainbow Trout Fillets, which is what’s for
dinner tonight. I seasoned the fillet with McCormick Grinder Sea Salt and Black Peppercorn and also a light dusting of Italian Bread Crumbs. I then fried the fillat in Extra Virgin Olive Oil on medium heat about 3 1/2 minutes per side.

For sides I had Meijer Grilled Potatoes with Cheese and Herb Seasoning along with Grilled Asparagus Spears. It was the first time I had tried the Potatoes and they were excellent! I’m doing more and more of my shopping at Meijer lately because of variety and prices. I also had Healthy Life Whole Grain bread. A very tasty and filling dinner and all at 310 calories and 40 carbs! The fillet shown in the picture was actually 2 servings. I had half and saved the other half for lunch tomorrow. For dessert later a Yoplait Delight Chocolate Eclair Parfait.

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