Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

March 14, 2020 at 6:43 PM | Posted in chicken | 3 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

To start this Saturday Morning off I made a Breakfast Sandwich. To make I heated up 4 slices of of Boar’s Head Sweet Sliced Ham, topped it with a slice of Swiss Cheese (melted on top of the Ham), 1 Fried Egg (Medium Size) Over Easy, and served on a couple of Aunt Millie’s Light Whole Grain Bread. The Sandwich was so good, that melted Swiss Cheese and the Runny Egg was fantastic! I also had a cup of Biglow Decaf Green Tea. Well its day 3 of semi isolation. Although I did go to the Doctor and to Kroger for some items for Mom. I could get out without too much worry but I take the chance of perhaps catching the flu or virus and passing it to Mom. And that would not be good, she’s 92 years old. This new Corona Virus is deadly for Senior Citizens. I’ve got Mom on lock down for 3 weeks until hopefully this virus lets up. Our area here in Butler County, Ohio has it’s first 3 confirmed cases of it so its time to shut it down for a while. A lot of things are closed for 2-3 weeks so there’s not much to do. Grocery Stores are still open though. Hope all of you are safe! For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

I had a picked up a couple of packages of Skinless and Boneless Chicken Thighs at Kroger yesterday. I put one in the freezer and kept one out for our Dinner tonight. 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 Meijer the other day. 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.

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.

 

 

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 Del Monte Diced Peaches 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

February 28, 2020 at 6:42 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 I toasted a Thomas Light English Muffin that I topped with I Can’t Believe It’s Not Butter. I also heated a up a couple of Johnsonville Turkey Breakfast Sausage Links and had a cup of Bigelow Decaf Green Tea. Partly cloudy, windy, cold, and a high of 37 degrees. We can’t complain though, our Winter has been mild one. After Lunch I went to the Bank ATM, dropped off some letters for Mom at the Post Office, and got gas. Not much else going on today. For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

 

I had a package of Skinless and Boneless Chicken Thighs in the freezer. Set the package in the fridge to thaw overnight. 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 Meijer the other day. 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.

 

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.

 

 

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 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

February 10, 2020 at 6:31 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. Still dealing with the sinuses and headaches. I was able to get in to my Family Doctor. He looked me over and said I had a Sinus Infection. He wrote me a prescription that I filled at Walgreen’s. So I took the first dose, hope it helps! For Dinner tonight one of my favorite meals, 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 Meijer the other day. 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.

 

 

 

 

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.

 

 

 

 

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 Peach Snapple 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

January 6, 2020 at 6:42 PM | Posted in chicken, greenbeans, potatoes | 2 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 cup of Bigelow Decaf Green Tea. 44 degrees and partly cloudy out there today. After my Tea I went to Walmart. Needed some Printing Ink and a few other things. On the way back I stopped at McDonald’s and picked up Breakfast for Mom. Got the rake and leaf blower out and cleaned off the deck, driveway, and raked the front yard. Did a few other things around the house outside. For Dinner tonight one of my favorite meals, 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 Meijer the other day. 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.

 

 

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.

 

 

 

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 Peach Snapple 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.

Leftovers: Turkey and Swiss Melt w/ Green Beans and Deviled Eggs

December 26, 2019 at 6:38 PM | Posted in Healthy Life Whole Grain Breads, Jennie-O, Jennie-O Turkey Products, leftovers | Leave a comment
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Today’s Menu – Leftovers: Turkey and Swiss Melt w/ Green Beans and Deviled Eggs

 

 

For Breakfast this Morning I prepared a packet of Pioneer Peppered White Gravy, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, heated 2 Johnsonville Turkey Breakfast Sausage Links, and a cup of Bigelow Decaf Green Tea. Another warm Winter Day out today. Partly Sunny and 63 degrees! Not too bad for this time of year. Spent most of the day helping Mom take down and store the Christmas Decorations. Later grabbed a broom and the leaf blower and swept the driveway off and the deck. For Dinner tonight its Leftovers: Turkey and Swiss Melt w/ Green Beans and Deviled Eggs.

 

 

I used the leftovers from Christmas Dinner for Dinner tonight. For the Turkey and Cheddar I had already sliced the Leftover Turkey and for the Cheese I used a slice of Boar’s Head Swiss Cheese. To prepare it I used a small skillet that I sprayed with Pam Non Stick Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated it on medium. Added my sliced Turkey, flipping it over several times. Then as it was finishing I added a slice of the Swiss and continued cooking for about 2 minutes. Served it on a Healthy Life Wheat Hamburger Bun. I’ve switched back to using Healthy Life Buns. We can no longer purchase or find Aunt Millie’s Reduced Calorie Buns anywhere. The Healthy Life Buns are only 80 calories and 15 carbs per bun. Anyway, I love these leftovers it made one delicious Sandwich!

 

 


I also heated up the Leftover Green Beans. Mom had opened up a Mason Jar of our Canned Green Beans. Just as delicious as the first time around! Then I had a couple of Deviled Eggs. Leftovers make one delicious Dinner! For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with a dab of Cool Whip Light.

 

 

 

 

 

 


Roast Turkey………..

Its protein content makes turkey a healthy meat choice. A little-known health benefit of turkey is that it contains trace minerals thought to aid in cancer prevention. Turkey contains selenium, which is essential for the healthy function of the thyroid and immune system.

Turkey meat is loaded with vitamins and minerals that your body needs. Turkey is a source of iron, zinc, potassium and phosphorus. It’s a good source of B vitamins, including B12 which helps prevent the buildup of homocysteine, an amino acid that could potentially decrease cognitive function.

Happy Thanksgiving!

November 28, 2019 at 5:33 PM | Posted in cooking, Food | 5 Comments
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Today’s Menu: Thanksgiving Day Dinner

Have a Happy Thanksgiving Everyone!

 

Just a brief post today to wish you all a very Happy Thanksgiving! We are spending the day with family and friends. I’ll be back tomorrow with a full post. So have a great Thanksgiving, take care!

 

 

 

 

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 Catfish Fillet w/ Mac and Cheese and Green Beans

September 23, 2019 at 6:43 PM | Posted in fish, Mac and Cheese, Stouffer's | Leave a comment
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Today’s Menu: Fried Catfish Fillet w/ Mac and Cheese and Green Beans

 

 

To start this Monday Morning off I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugarless Blackberry Jam and my Morning cup of Bigelow Decaf Green Tea. Rain showers this morning, much needed, had some sun later in the day, high of 79 degrees. Did a load of laundry and cleaned the house today, dusted and ran the vacuum. Cleaned out the Microwave, the new one will be here tomorrow. We purchased it from Best Buy and they are delivering it, installing it, and taking the old one with them. We’ve really missed the Microwave the last few days. I didn’t think we used it as much as we do. For Dinner tonight I prepared Fried Catfish Fillet w/ Mac and Cheese and Green Beans.

 

 

I ‘m not a huge fan of Whole Catfish Fillets, I prefer the Catfish Nuggets. But It’s really all the same, Catfish is Catfish. Mom prefers the Fillets, over the Nuggets, so that’s what we had! I purchased the Fillets from Meijer.

 

 

 

 

 

I rinsed the Fillets off in water and dried them with a paper towel. To prepare them I’ll just need some Morton’s Lite Salt and Zatarain’s Fish Fri Seasoned Seafood Breading Mix. I got a large Cast Iron  Skillet sprayed it with Pam Non Stick Spray and added 1 tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. As the skillet was heating I Seasoned the Catfish with the Salt and then got pie pan and added the Breading Mix to it. Then rolled the Fillets in it making sure the Fillets were well covered with Breading. With the Cast Iron heated I added the Fillets. I fried them 4 minutes a side, nice and golden brown. The Zatarain’s Breading Mix give’s it fantastic flavor, I might have the Catfish Fillets more often! I love using Cast Iron Skillets!

 

 

 

So as the Fish was frying I prepared a box of Kraft Macaroni and Cheese, Mom loves this. But it’s too high in calories and carbs for me so I heated up some leftover Green Beans. I saved a lot calories and carbs by going with the Green Beans over the Mac and Cheese, plus I enjoy the Green Beans more than the Mac and Cheese. I also made Mom a small Cast Iron Skillet of Cornbread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

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%

Farmers’ Market Potato Salad

July 23, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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For a healthy and Diabetes Friendly recipe to go with the Surfin’ Salmon, I have a Farmers’ Market Potato Salad to go with it. To make this side dish you’ll need; Pickled Red Onions, Green Beans, Assorted Potatoes, Nonfat Greek Yogurt, White Wine Vinegar, Olive Oil, Spicy Mustard, and Salt. One delicious kicked up Potato Salad! This recipe also comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Farmers’ Market Potato Salad

Ingredients
Pickled Red Onions (recipe here)
2 cups cubed assorted potatoes (purple, baby red, Yukon Gold, and/or a combination)
1 cup green beans, cut into 1-inch pieces
2 tablespoons plain nonfat Greek yogurt
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon spicy mustard
1 teaspoon salt

Directions
1 – Prepare Pickled Red Onions.

2 – Bring large saucepan of water to a boil. Add potatoes; cook 5 to 8 minutes or until fork-tender. Add green beans during last 4 minutes of cooking time. Drain potatoes and green beans.

3 – Stir yogurt, vinegar, oil, mustard, and salt in large bowl until smooth and well blended.

4 – Add potatoes, green beans, and Pickled Red Onions to dressing; gently toss to coat. Cover and refrigerate at least 1 hour to allow flavors to develop before serving.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 107 calories, Carbohydrates: 13 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 628 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/farmers-market-potato-salad/

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