Healthy New York Strip Steak Recipes

September 22, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy New York Strip Steak Recipes. Fid some Delicious and Healthy New York Strip Steak Recipes with recipes including Lemon-Garlic Steak and Green Beans, Steak Burritos, and Rosemary and Garlic-Basted Sirloin Steak. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021!  http://www.eatingwell.com/

Healthy New York Strip Steak Recipes
Find healthy, delicious New York strip steak recipes, from the food and nutrition experts at EatingWell.

Lemon-Garlic Steak and Green Beans
For a steak that’s deliciously tender, flavorful and not too fatty, we reach for strip (also known as New York strip or shell steak). It has less than half the saturated fat of a rib-eye but is more tender than leaner sirloin. Here, we cook green beans in the same pan used to sear the spiced steak. All those delicious drippings add richness to the beans—plus there’s one less pan to wash!…………..

Steak Burritos
Here’s a burrito inspired by San Francisco’s super burritos that come packed with meat, beans, rice, cheese, guacamole and salsa. We’ve kept this home-style version a bit simpler to make and a whole lot healthier with brown rice, whole-wheat tortillas and a more reasonable serving size. We recommend wrapping it in foil–the traditional way to serve it–so you can pick the burrito up and eat it without it falling apart, peeling back the foil as you go. Serve with a cold beer and vinegar-dressed slaw…………….

Rosemary and Garlic-Basted Sirloin Steak
Master the perfectly seared sirloin steak with this easy method, while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving……………….

* Click the link below to get all the Healthy New York Strip Steak Recipes
https://www.eatingwell.com/recipes/19145/ingredients/meat-poultry/beef/steak/new-york-strip/

Diabetic Dish of the Week – Indian Summer Stew

September 21, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Indian Summer Stew. To make this week’s recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 net carbs per serving. 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/

Indian Summer Stew
Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

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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.
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Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob

September 13, 2021 at 7:16 PM | Posted in AdapTable Pork Chops, Corn, greenbeans, Pork, pork chops | Leave a comment
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Today’s Menu: Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 91 degrees and humid outside today. We need rain bad here, everything drying up again! Not a lot going on today. I took an elderly neighbor to Kroger, he no longer has a drivers license. Back home took care of small jobs around the house. For Dinner tonight it’s a Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob.

 

I purchased a 2 Chop package of the AdapTable Pork Products on my last visit to Meijer. The Chophouse Seasoned Boneless Pork Ribeye, Seasoned with the Chophouse – Garlic, Onion and Bell Pepper. I’m so happy that Meijer started carrying the AdapTable Products!

 

I’ll be preparing them on the stove in a Cast Ron Skillet. To prepare them I heated one tablespoon of oil in a skillet on medium-high. Cooked the Chops in a covered skillet for 8-9 minutes per side until product reaches 145°F on a meat thermometer. Removed them from heat, and let them rest for 3 minutes. And serve!

 

 

 

 

I prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Salt Pork in a kettle. Love these Canned Green Beans, they are so fresh tasting! I could have Green Beans every day, love them!

 

I also boiled a couple of Ears of the Sweet Corn I purchased at Jungle Jim’s last weekend. I had purchased 4 Ears of Yellow and White Sweetcorn. To prepare it I boiled the Ear of it until done. Then when ready to eat I sliced the Kernels of Corn off and served it like that. I also had a couple Aunt Millie’s Live Carb Smart Dinner Rolls. For Dessert later a Jello Sugar Free Dark Chocolate Pudding. Take Care all!

 

 

 

 

 

 

 

AdapTable Chophouse Seasoned Boneless Pork Ribeye
Chophouse Blend Pork Ribeye Chops
Seasoned With: Garlic, Onion and Bell Pepper

Directions:
1 – Briefly heat one tablespoon of oil in a skillet on medium-high.
2 – Cook chops in a covered skillet for 8-9 minutes per side until product reaches 145°F on a meat thermometer.
3 – Remove from heat, rest for 3 minutes. Enjoy!

Keep refrigerated. Keep hot food hot. Refrigerate leftovers immediately or discard.

Nutrition Facts
Serving Size 4.0 Ounce
Servings Per Container 4
Amount Per Serving
Calories 140.0
% Daily Value
Total Fat 4g 6%
Saturated Fat 1.5g 8%
Cholesterol 65mg 22%
Sodium 430mg 18%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 24g
https://adaptablemeals.com/product/chophouse-blend-pork-ribeye-chops/

Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob

August 11, 2021 at 7:09 PM | Posted in AdapTable Pork Chops, Aunt Millie's Live Carb Smart, Corn, greenbeans | Leave a comment
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Today’s Menu: Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 92 degrees and humid outside today. The humidity had the heat index at 101 degrees! I went to Meijer after my Tea for a few items. Back home I took a quick nap, my allergies are still hitting me hard. Later cleaned off the deck and driveway areas. That’s about it for my day. For Dinner tonight it’s a Boneless Pork Ribeye w/ Green Beans and Sweet Corn on the Cob.

 

I bought another of the AdapTable Pork Products at my last visit to Meijer. The Chophouse Seasoned Boneless Pork Ribeye, Seasoned with the Chophouse – Garlic, Onion and Bell Pepper. I’m so happy that Meijer started carrying the AdapTable Products!

 

I’ll be preparing them on the stove in a Cast Ron Skillet. To prepare them I heated one tablespoon of oil in a skillet on medium-high. Cooked the Chops in a covered skillet for 8-9 minutes per side until product reaches 145°F on a meat thermometer. Removed them from heat, and let them rest for 3 minutes. And serve!

 

I prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Salt Pork in a kettle. Love these Canned Green Beans, they are so fresh tasting! I could have Green Beans every day, love them!

 

 

 

 

 

I also boiled a couple of Ears of the Sweet Corn I purchased earlier at the Fresh Produce Markets. Tasted so fresh and good! For the Corn, we purchased a dozen Ears of Yellow and White Sweetcorn. For that I boiled an Ear of it until done. Then when ready to eat I sliced the Kernels of Corn off and served it like that. I also had a couple Aunt Millie’s Live Carb Smart Dinner Rolls. For Dessert later a Jello Sugar Free Dark Cherry Jello. Take Care all!

 

 

 

 

 

 

 

AdapTable Chophouse Seasoned Boneless Pork Ribeye
Chophouse Blend Pork Ribeye Chops
Seasoned With: Garlic, Onion and Bell Pepper

Directions:
1 – Briefly heat one tablespoon of oil in a skillet on medium-high.
2 – Cook chops in a covered skillet for 8-9 minutes per side until product reaches 145°F on a meat thermometer.
3 – Remove from heat, rest for 3 minutes. Enjoy!

Keep refrigerated. Keep hot food hot. Refrigerate leftovers immediately or discard.

Nutrition Facts
Serving Size 4.0 Ounce
Servings Per Container 4
Amount Per Serving
Calories 140.0
% Daily Value
Total Fat 4g 6%
Saturated Fat 1.5g 8%
Cholesterol 65mg 22%
Sodium 430mg 18%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 24g
https://adaptablemeals.com/product/chophouse-blend-pork-ribeye-chops/

Diabetic Side Dish of the Week – Farmers’ Market Potato Salad

August 8, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Farmers’ Market Potato Salad. 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! 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/

Farmers’ Market Potato Salad
This low-carb, homemade potato salad is the perfect addition to your next backyard barbecue! With only 5 grams of carbohydrate per serving, this sensational side featuring pickled red onions, assorted potatoes, and green beans tossed in a spicy dressing is sure to become a new favorite!
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.

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/snack/farmers-market-potato-salad/

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/

Cumin Spiced Pork Chops w/ Fresh Green Beans and Sweet Corn on the Cob

July 19, 2021 at 7:06 PM | Posted in Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Fresh Green Beans and Sweet Corn on the Cob

 

Just a cup of Bigelow Decaf Green Tea and a 1/2 a Cake Donut for Breakfast. Mostly sunny and 87 degrees out today. I completed moving everything out of the spare room but a chair, computer and computer desk, and T.V. out of the room. Then did some yard work and I also cleaned the 3 portable fans of all dust on them and inside of them. For Dinner tonight I prepared a Cumin Spiced Pork Chop w/ Fresh Green Beans and Sweet Corn on the Cob.

 

I had a pack of Pork Chops in a package in the freezer. Put the bag in the fridge to thaw overnight. To to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it, preheat the oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 160°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible tasty Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!

 

I also prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Fatback Pork in a kettle. Love these Canned Green Beans, they are so fresh tasting! I could have Green Beans every day, love them!

 

 

For another side I boiled a couple of Ears of Sweet Corn. It came out so good. I seasoned it with Morton’s Light Salt and Blue Bonnet Light Butter. Ross, Ohio it has the best Sweet Corn grown anywhere! Quite a Meal tonight! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

 

 

 

 

Green Beans Health Benefits………….
You should learn to love green beans with all of your heart – their powerful combination of fiber, folate, and the minerals magnesium and potassium make green beans a super food for cardiovascular health. Green beans are a healthy addition to almost any eating plan because they are a low-calorie, low-fat source of energy.

Green Beans, Sweet Corn, Potatoes and Cornbread (Oh My)

July 2, 2021 at 7:12 PM | Posted in Corn, greenbeans, potatoes, vegetables | Leave a comment
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Today’s Menu: Green Beans, Sweet Corn, Potatoes and Cornbread

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. High of 76 degrees, mostly sunny and windy out today. A beautiful day to start this 4th of July Weekend! I went to Kroger for Mom after my Tea. Then I stopped by the bank for her and picked up Breakfast at McDonald’s for her. Back home I did a little yard work and then just enjoyed this beautiful day! Rode the cart around the neighborhood. Later gave a neighbor a hand painting his deck. I’m starting a new tradition, Meatless Friday. At least for this Friday! I prepared Green Beans, Sweet Corn, Potatoes and Cornbread.

 

When we went to Jungle Jim’s last week we loaded up on Vegetables and Fruits. So Mom had prepared some of the 1/2 Runner Green Beans yesterday. So I’m heating up the leftovers for my Dinner tonight.

 

 

For the Corn, we purchased a dozen Ears of Yellow and White Sweetcorn. For that I boiled an Ear of it until done. Then when ready to eat I sliced the Kernels of Corn off and served it like that.

 

 

 

 

 

 

 

For the Potatoes, they were Russet Potatoes that we purchased at Jungle Jim’s also. Mom had already prepared those by peeling them, slicing, and boiling. I just reheat them and serve. Seasoned with Salt, Pepper, and Butter.

 

 

Finally for the Cornbread, Mom had prepared that yesterday. So I just heated that up and cut a slice of it, added Butter and ready to eat. So I got off pretty easy, I just heated everything up and served! I like going Meatless on a Friday, at least this Friday1 For Dessert later a 90 Calorie Cup of Breyer’s Chocolate Ice Cream. Stay Safe Everyone!

 

 

 

 

 

 

 

 


Fresh green beans – For the best source of nutrients and lowest sodium, choose fresh or frozen greens beans for cooking. Green beans also contain folate, thiamin, riboflavin, iron, magnesium, and potassium.

 

 

 

 

 

Sweet corn – Sweet corn is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Wikipedia

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

May 6, 2021 at 7:03 PM | Posted in chicken, greenbeans, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

To start this Thursday morning off I prepared a Breakfast Sandwich using al fresca Chicken Sausage Patty, Egg White Patty, 1/2 slice of Kraft Deli Deluxe Sharp Cheddar Cheese, all served on a Thomas Light English Muffin. The Egg White Patty is something new I tried from Good Food Made Simple. If you come across these, give them a try! They are very good and only 35 calories and 2 carbs per patty! I also had a cup of Bigelow Decaf Green Tea. High of 61 degrees with rain showers moving in later. Lot of rain here lately. After Breakfast I took Mom to a local Plant and Tree Nursery. She bought a couple of Hanging Baskets of Flowers. Back home did a few things around the house. So for Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

We just can’t seem to have Fried Chicken Thighs without Fried Potatoes and Green Beans! I had the Chicken Thighs in the freezer and grabbed a package last night and let it thaw in the fridge 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.

 

I had opened up a quart jar of Canned Green Beans and had them already cooking. I love these Green Beans. They 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/Snack later I had a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

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.

Happy Easter Everyone!

April 4, 2021 at 2:49 PM | Posted in cooking, Food | Leave a comment
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Happy Easter Everyone!

There will be no Dinner post this evening. Just wanted to wish everyone a Happy Easter. It’s a perfect Spring Easter Day here, 74 degrees and sunny out! Well Happy Easter All, Stay Safe and Take Care!

Crock Pot Ribs w/ Fresh Green Beans and Mashed Potatoes

March 31, 2021 at 6:51 PM | Posted in Bob Evan's, greenbeans, JB's Fatboy Sauces and Rub, Pork, Pork Back Ribs | Leave a comment
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Today’s Menu: Crock Pot Ribs w/ Fresh Green Beans and Mashed Potatoes

 

 

To start this Morning off I made a Breakfast Sandwich using an al fresco Chicken Sausage Patty, 1/2 slice of Kraft Deli Style Sharp Cheddar Cheese, and served on a toasted Thomas Light English Muffin. I also had my morning cup of Bigelow Decaf Green Tea. And that’s a great way to start the day! It rained all last night, just a light steady rain. For the day we had a high of 52 degrees and cloudy. After Breakfast I did a load of laundry. Then cleaned the house, dusted and ran the vacuum. About 2:30 we had a guy come over and measure Mom’s bathroom and he also measured the spare bedroom. Mom has tile in her bathroom and she wants carpet. She picked out the carpet last week. I’ll put new carpet in the bedroom after I get the bathroom paid off. For Dinner tonight its Crock Pot Ribs w/ Fresh Green Beans and Mashed Potatoes.

 

Mom wanted some of my Crock Pot Ribs so that’s what we are having tonight. I had purchased the Ribs from Meijer yesterday. Then Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it 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 and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot. Again just flat out delicious Fall off the Bone Ribs! And the JB’s Fat Boy Haug Waush BBQ Sauce and Seasoning is so good on these Pork Ribs!

 

 

For another side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

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