BBQ Marinated Pork Chop w/ Cut Green Beans, Mashed Potatoes, and Wheat Bread

December 31, 2013 at 6:30 PM | Posted in Idahoan Potato Products, JB's Fatboy Sauces and Rub, pork chops | 1 Comment
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Today’s Menu: BBQ Marinated Pork Chop w/ Cut Green Beans, Mashed Potatoes, and Wheat Bread

 

 

BBQ Pork Chop Mah Pot 003
Another very cold day outside again. It’s in the low 20’s but feels a lot colder with the wind chill, buts of sunshine to brighten it up a bit. I can’t believe another year has gone by! I just want to thank each and every one of you for all your views and comments throughout the year! Without WordPress I would have never had the chance to connect with all of you. Thank you again! So for dinner tonight i prepared a BBQ Marinated Pork Chop w/ Cut Green Beans, Mashed Potatoes, and Wheat Bread.

 

 

 
I had the Pork Chop in the freezer so I let it thaw overnight in the fridge. About noon I added some JB’s Fat Boy Haug Waush BBQ Sauce to a Hefty Zip Bag and added the Chop and let it marinate the rest of the day. When ready to prepare it I took it out of the bag, shaking off the excess. I then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. i heated up a Cast Iron Skillet, sprayed with a little Pam Cooking Spray and added Canola Oil. When the Skillet and Oil was heated up I added my Chop to it. I fried it about 4 minutes or so per side, till the internal temperature reached 155 degrees. Nice size Chop and it came out moist with a fantastic flavor, love the JB’s Fat Boy Sauce!

 

 

 
For one side dish I heated up a can of Del Monte Cut Green Beans, my favorite canned Green Bean. Then I also heated up some Idahoan Mashed Potatoes. They come in a microwavable container; just add water and microwave for 1 1/2 minutes. They come out perfect every time! I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Double Chocolate Pudding topped with Cool Whip Free.

 

 

Thank you again for a lot of fun throughout the year, have a fun and safe New Years Eve!

Buffalo Bone in Ribeye Steak w/ Sliced New Potatoes, Kicked – Up Chili Beans, and…

December 15, 2013 at 6:39 PM | Posted in Wild Idea Buffalo | 7 Comments
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Today’s Menu: Buffalo Bone in Ribeye Steak w/ Sliced New Potatoes, Kicked – Up Chili Beans, and Wheat Bread

 

 

buffalo Bone In Ribeye Cowboy Steak 001

 

Cold and windy out today, and today was gift delivery day this afternoon. I dropped off Buckeyes and Fudge to the neighbors and dropped off assorted gifts along with Buckeyes and Fudge to some of the family (Cousins, Aunts , and Uncles), and friends. I love doing stuff like this! Monday I have another couple of cases of Green Beans, Corn, and Stuffing for our local Free Food Store. For dinner tonight I broke out the big guns! I prepared a 16 oz. Bone-In Ribeye Steak (Cowboy Steak) w/ Sliced New Potatoes, Kicked – Up Chili Beans, and Wheat Bread.

 

 

 

I had ordered a Wild Idea Holiday Package of Buffalo, which included 2 – T-Bone Buffalo Steaks, 2 – 16 oz. Bone-In Ribeye Steaks, 2 Packs of 1/4 lb. Buffalo Burger Patties, and a 1 lb. Package of Buffalo Brats. I got the order earlier in the week and was anxious to try the Ribeye! What a beautiful cut of meat this is! It was about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare it I rubbed it with Extra Virgin Olive Oil and then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it using a Cast Iron Skillet that I preheated on medium heat. When it was ready I placed the Ribeye in the pan and on the first side fried it about 4 1/2 minutes then flipping it to the other side for another 4 minutes. I then removed it from the pan and let it set covered with foil for 7 minutes. I had it an internal temperature of 136 degrees for a medium rare, and it came out perfect. So moist and tender and with that distinct Wild idea Buffalo flavor. Way to big for one meal, I’ll have the leftover for breakfast or lunch tomorrow. This was one incredible Ribeye Steak!

 

 

 

For a side I heated up a can of Del Monte Sliced New Potatoes, I was all out of fresh Potatoes. Then I also made some Kicked Up Chili Beans, hadn’t had those in quite a while. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few (or more) dashes of Frank’s Red Hot Sauce. I also had a couple of slices of Klosterman Wheat Bread. It was one delicious dinner! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Popcorn.

 

 

 

Wild Idea Buffalo Bone In Ribeye Steak

 

Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.

 

 
http://wildideabuffalo.com/

Cubed Steak w/ White Gravy, Mashed Potatoes, and Green Beans

December 13, 2013 at 6:11 PM | Posted in BEEF, Bob Evan's, greenbeans | 1 Comment
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Today’s Menu: Cubed Steak w/ White Gravy, Mashed Potatoes, and Green Beans

 

 Cubed Steak 004

 

Warming up around here, up to 9 degrees this morning! We have a few inches left on the ground and they say starting tonight into tomorrow night we have another 3 or 4 inches on the way. Got out again running a couple of errands and back home. Dinner tonight; Cubed Steak w/ White Gravy, Mashed Potatoes, and Green Beans.

 

 

 

I normally don’t eat Beef but I’m making an exception tonight. While at Meijer came across some beautiful looking Cubed Steak. They looked too nice to pass up so I picked a package. They come 2 to a package, so it was one for dinner and one for the freezer. They were good size patties so I was able to cut them in half and had 1 for dinner and the other half for breakfast. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

For a side dish I heated up some Bob Evan’s Mashed Potatoes, just microwave for 6 minutes total. Then I also made some Pioneer Peppered White Gravy, that I used to put on the Mashed Potatoes and Cubed Steak. I also heated up a small can of Del Monte Cut Green Beans and had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.

 

 

 

 

Cube SteakCubed Steak 003

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

 

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:[2]
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

 

 

 

Beef Cuts

 

Cubed Steak

 

   

 

 

 

 

 

 

Beef cut: Round
Steak type: Cube Steak

Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots,

December 6, 2013 at 6:25 PM | Posted in carrots, chicken, greenbeans, Perdue Chicken Products, potatoes | Leave a comment
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Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, and Baked Harvest Grain Bread

 

Snow 13 Baked Chicken Breast 003

 

They finally hit a weather forecast! They said “Snow” and it’s “Snow” we are getting! When it ends we’re predicted to have between 6-9 inches. Not bad for the first of the Season. Then Saturday it’s only going to be a high in the low 20’s so everything will freeze and then Sunday a whole lot of freezing rain heading our way. I’d rather have a foot of snow than freezing rain! We’ll just make the best of it! For dinner tonight I prepared a (Perdue) Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, Baked Harvest Grain Bread.

 

 

 

 

I love using these Perdue Oven Ready Chickens! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot and delicious! Plenty leftovers!

 

Snow 13 Baked Chicken Breast 002

 

For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. Another of my new favorites, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I also heated up some Sliced Carrots and Baked a Loaf of Harvest Grain Bread. For dessert later tonight a Del Monte No Sugar Added Mango Chunk Cup.

 

 

 

 

OLYMPUS DIGITAL CAMERA
PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

Perdue Whole Chicken Breast 002
Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

 

Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

 

 
http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

 

 

 

Snow 13 Baked Chicken Breast 001

5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans

December 1, 2013 at 6:20 PM | Posted in greenbeans, mushrooms, potatoes, Wild Idea Buffalo | 9 Comments
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Today’s Menu: 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans

 

5oz Buffalo Sirloin  Nut Bread 002
Not quite as cold today, high in the 40’s. No rain but cloudy and dreary out. Not a whole lot going on today, a bit of laundry and watching Football. I had bought some Honey Crisp Apples from Kroger the other day and they were possibly some of the largest and juicy Honey Crisps I had ever had! Good crop coming in so far. Have to fast after 10:00 pm tonight, Doctor’s appointment in the morning and they’ll be doing blood work, checking Cholesterol and Sugar. So for dinner I wanted a filling and healthy dinner so tonight I prepared 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans.

 

 

 

I used my favorite brand of Buffalo, Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak. I seasoned it with Sea Salt and Ground Black Pepper and pan fried it, in Canola Oil. Fried it about 4 minutes per side, to a medium rare. The taste of Wild Buffalo Steaks are just incredible! The meat has a sweet taste to it and cooks up so easy. I topped it with some Sauteed Baby Bella Mushrooms.

 

 

 

For a side I had a Baked Potato that I seasoned with Sea Salt, Ground Black Pepper, and I Can’t Believe It’s Not Butter. i also heated up a small can of Del Monte Cut green Beans and had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugarless Double Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/petite-top-sirloin-steaks

Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Whole Kernel Corn,..

November 23, 2013 at 6:24 PM | Posted in chicken, greenbeans, Perdue Chicken Products, potatoes | Leave a comment
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Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Whole Kernel Corn, and Wheat Bread

 

 

 

It’s been a very long 24 hours! It’s been bad enough dealing with a nagging sinus infection but last night around 8:00 or so I was also had to deal with those Phantom Pains again, and they were painful ones. I went to bed around 11:30 and got about a 1/2 hour of sleep between then and 6:00 am. I finally was able to fall asleep and slept to about 8:30 this morning. They continued today to the afternoon before finally stopping. I hope one day they have a cure or something to relieve the pain of Phantom Pains. Finally got the new Microwave installed and running today, one good thing! Just a word of warning for anyone that shops at Kroger. Here the past couple of months I’ve found over charges of over $40 or more on items! The latest is what I prepared for dinner tonight, Perdue Oven Ready Roaster Whole Bone-In Chicken Breast. Got home the other day and checked my Kroger receipt and seen I was charged $11.99 for it and they had it on sale $7.99. Once again they blame it on their scanners. So anyway check your receipts closely when shopping Kroger! For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Whole Kernel Corn, and sliced Wheat Bread.

 

Perdue Whole Chicken Breast 004
I love using these Perdue Oven Ready Chickens! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1” slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot and delicious! Plenty leftover for my lunch tomorrow.

 

 
For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. Another of my new favorites, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I heated up another Del Monte Product, Whole Kernel Corn. Then I also had a slice of Klosterman Wheat Bread. For dessert later tonight a Del Monte No Sugar Added Peach Chunk Cup.

 

 

 

 

PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

Perdue Whole Chicken Breast 002
Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

 

Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

 
http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Turkey Breast Steak w/ Cut Green Beans & Potatoes and Whole Grain Bread

November 18, 2013 at 6:24 PM | Posted in greenbeans, Jennie-O Turkey Products, potatoes | Leave a comment
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Today’s Menu: Turkey Breast Steak w/ Cut Green Beans & Potatoes and Whole Grain Bread

 

Turkey Breast Steak 006
Well the predicted heavy wind and storm that was to hit, didn’t hit this area too bad. The worst part of the storm, Heavy Rain and Strong Winds, only lasted about 10 minutes. Unlike a lot of other places that were hit, we had little to no damage. It brought some cooler weather with it though, in the morning it’s going to be in the low 20’s. It is that time of year though. For dinner tonight a couple of new items, I prepared a Turkey Breast Steak w/ Cut Green Beans & Potatoes and Whole Grain Bread.

 

 
I came across Jennie – O Turkey Breast Steak while at Walmart earlier today, first time I’ve seen this product from Jennie – O. It comes Seasoned and it’s only 130 calories per serving. You can prepare it several ways, I pan fried mine. To prepare it just preheat a large skillet over medium heat, spray it with nonstick spray. Cook the steaks, turning 2-3 times until meat thermometer inserted into thickest portion of meat reached 165°F, approximately 19-21 minutes. Covered with lid for the last 5 minutes of cooking. Remove from stove top, cover, and let rest for 5-10 minutes before slicing. Then you have a fine and tasty Turkey Breast Steak! Another winner from Jennie – O! It was well seasoned, I did add a couple of shakes of Sea Salt while it was cooking. This is good on its own and I think it would make a good Taco Dish or on Pita Bread, I’ll try it soon!

 

 
For a side dish I also tried another new one, Del Monte Cut Green Beans and Potatoes. As all Del Monte Vegetable Products just empty the can into a Sauce Pan and heat. I had seen this one before but just never purchased it before. Good idea and product! I also had a couple of slices of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. This was one delicious meal and it was under 300 calories! For dessert later a Del Monte No Sugar Added Mango Chunks Cup.

 

 

 

Jennie – O Turkey Breast SteakJennie O Turkey Steak
A leaner, great tasting grilling option with only 130 calories and 23 g of protein per serving.
* 97% Fat Free
* Gluten Free
* Great on the Grill
* 16 – 24 oz package

 

Cooking Instructions:
SKILLET METHOD:
Preheat a large skillet over Medium heat.
Spray with nonstick spray.
Cook steaks, turning 2-3 times UNTIL meat thermometer inserted into thickest portion of meat reaches 165°F, approximately 19-21 minutes.
Cover with lid for the last 5 minues of cooking.
Remove from stovetop, cover, and let rest for 5-10 minutes before slicing.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 3 g
Calories 130 Dietary Fiber 0 g
Calories From Fat 30 Sugars 1 g
Total Fat 3.0 g Protein 23 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 4%
Sodium 510 mg Calcium 0%

 
– See more at: http://www.jennieo.com/products/160-Turkey-Breast-Steak#sthash.19f6j809.dpuf

What to do With – Leftover Green Beans and Ham

November 10, 2013 at 10:08 AM | Posted in greenbeans, Ham, vegetables | Leave a comment
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Put those leftover Green Beans and Ham to work by making a Leftover Green Beans and Ham Vegetable Medley! Nothing but good things in this one.

 

Leftover Green Beans and Ham Vegetable Medley

 

INGREDIENTS:

1 tablespoon extra virgin olive oil
2 cups carrots, julienned
2 cups leftover green beans, drained
1 cup frozen green peas
2 cups fresh broccoli florets
1 cup sliced green bell peppers
1 cup sliced red bell peppers
4 cups cooked ham, cut into thin strips
1/2 cup Egg Beater’s
1 tablespoon low sodium soy sauce
1/2 cup water
1 teaspoon cornstarch

DIRECTIONS:
1. Heat a wok or large skillet with oil on medium heat. Place carrots, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.
2. Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.
3. In a small, lightly greased skillet, scramble the Egg Beater’s until firm. Cut up into small pieces.
4. Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken.

Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

November 4, 2013 at 6:19 PM | Posted in chicken, pasta | 2 Comments
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Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

Chicken Helper 006
I went with my Mom to pick up some late season Green Beans that had gotten in at Jungle Jim’s Market. From there an errand or two and home. getting dark early since the time went back, about 5:30 now. Miss the long day light hours of Summer! For dinner tonight another new one, Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.

 

 
I tried another of the new Hamburger Helpers, Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but I think I’ve found my favorite so far. This really turned out delicious! 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. As all the other ones this one is very easy to make, just follow the instructions on the box. To prepare it fist go ahead and make the Pasta, by direction. Then prepare your Chicken and you have one fine meal! The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix & Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Canola Oil, Sea Salt and Pepper. It all comes together for one easily made and delicious dinner. I also had a couple of slices of Klosterman Wheat Bread and an ice-cold Diet Dr. Pepper. For dessert later a Jello Sugar Free Chocolate Pudding.

 

 

Chicken Helper

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

Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans

November 3, 2013 at 6:36 PM | Posted in Crock Pot, greenbeans, Idahoan Potato Products, ribs | 2 Comments
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Today’s Menu: Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans

 

 
Not much going on at all today! Did come cleaning and that is it. For dinner tonight I prepared Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans.

Crock Pot Ribs Nov 003

 
I purchased the Ribs from Kroger. They always have top quality Pork, too bad their Beef isn’t as good! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low,e. for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs are incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.

crock pot ribs3

 

For one side dish I prepared Idahoan Premium Parmesan and Herb Red Potatoes. As all the Idahoan Potato Products the Parmesan and Herb Red Potatoes are easy to fix and a delicious Potato Dish. The box contains the Potatoes, Sauce, and Topping. I added 2 Tbsp. of Butter, 1/2 cup 2% Milk, and Water. Just mix all the ingredients, pre-heat the oven to 450 degrees, and bake uncovered for about 25 minutes. Let it set for 5 minutes before serving, that lets the Sauce thicken up. I also heated up some Del Monte Cut Green Beans and I baked a loaf of Pillsbury Simply French Bread for Mom and Dad, I passed on the Bread to save on the carbs and calories. One fine meal that everyone enjoyed! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Idahoan Premium Parmesan and Herb Red PotatoesIdahoan Steakhouse-Parmesan-Herb
Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
1 – In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
2 – Add 3/4 cup milk and stir to combine.
3 – Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
4 – Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g
Vitamin A 0% 4%
Vitamin C 4% 4%
Calcium 6% 10%
Iron 2% 2%

 
http://idahoan.com/products/steakhouse-parmesan-herb/

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