Hash Brown | My Meals are on Wheels

Breakfast for Dinner w/ Eggs, Hash Browns, Turkey Sausage….

October 19, 2013 at 6:03 PM | Posted in breakfast, Eggs, hash browns, Jennie-O Turkey Products | 1 Comment
Tags: Bread, Breakfast, Calorie Mini Bag of jolly Time Pop Corn, cook, Dinner, Hash Brown, Health, Kroger, Potato, Sausage

Today’s Menu: Breakfast

If there was any doubts about Fall being here, there aren’t now! It was about 36 degrees this morning when I fetched the morning paper. The high was supposed to be in the 50’s but I don’t even think we hit 50, plus a really cold breeze. I’m always comparing local grocery prices and always amazed at people who buy Kroger only items! Yesterday at Meijer was a perfect example. While there I picked up some fresh slice Kahn’s Deluxe Bologna from their Deli. I paid $4.19 per pound for it. When I got home and started putting items away I noticed my Mom had purchased some from Kroger. The price difference was amazing, $4.99 at Kroger and $4.19 from Meijer! Same product but huge price difference. Be aware of what you’re paying for per item and where from! For dinner tonight Mom and Dad wanted a Pizza so I ordered them one from Dominos, I wanted something with a little fewer calories and carbs tonight so I prepared Breakfast for Dinner!

I prepared an Egg Sunnyside Up, seasoned with Sea Salt and Ground Black Pepper and pan fried in Canola Oil. I then prepared a couple of Jennie – O Turkey Breakfast Sausage Links. Just as delicious as Pork Sausage but healthier. While the Sausage Links were cooking in another skillet I prepared some Hashbrowns that I topped with a bit of fresh shredded Monterey Jack Cheese. I used Simply Potatoes Hash Browns, the only brand other than Bob Evans that I use for Hash Browns. I like Simply Potatoes Hashbrowns over Bob Evans because they have fewer calories and seem to fry up better. The last item for my Breakfast Dinner was what else but Toast! I toasted up a couple of slices of the new Bread I’ve been using, Klosterman Wheat Bread. Since I’ve started using Pita Bread so often my full loaf of Bread had been going stale on me before using it all (Healthy Life Whole Grain). I started using Klosterman because you can purchase it in 1/2 loaves! Plus it’s a better tasting and fresher Bread than Healthy Life, the calories and net carbs are similar. So I toasted 2 slices and buttered them with I Can’t Believe It’s Not Butter. I also had a cold glass of 2% White Milk. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Jennie – O Lean Turkey Breakfast Sausage Links
A delicious way to start the day with no-gluten links that have 65 percent less fat than pork sausage.
Product Features:
65% less fat than regular pork sausage
Gluten Free
14-oz package

Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray.
Preheat skillet over medium-high heat.
Place links in hot skillet.
Turn occasionally and cook approximately 15 to 17 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer in the middle and ends of links.
Nutritional Information
Serving Size 56 g Total Carbohydrates 0 g
Calories 90 Dietary Fiber 0 g
Calories From Fat 45 Sugars 0 g
Total Fat 5.0 g Protein 10 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 45 mg Iron 4%
Sodium 370 mg Calcium 2%
– See more at: http://www.jennieo.com/products/127-Lean-Turkey-Breakfast-Sausage-Links#sthash.gcMRjdi1.dpuf

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Nutrition Facts
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories 70

Calories from Fat 0

Total Fat 0.0g 0%

Saturated Fat 0.0g 0%

Cholesterol 0mg 0%

Sodium 55mg 2%

Carbohydrates 16.0g 5%

Dietary Fiber 2.0g 8%

Sugars 0.0g

Protein 1.0g

http://www.simplypotatoes.com/products/productview.cfm?prid=34

Fried Okeechobee Crappie w/ Hash Browns and Collard Greens

September 30, 2013 at 5:04 PM | Posted in Crappie, fish, hash browns, Zatarain's | Leave a comment
Tags: Canola, Collard greens, Crappie, Hash Brown, Jungle Jim, Lake Okeechobee, Pan frying, Sea salt, Zatarain

Today’s Menu: Fried Okeechobee Crappie w/ Hash Browns and Collard Greens

A dreary and cloudy day out today. Had to run my parents to Cincinnati for my Dad to get a new portable breather. He’s had a home oxygen for a while now but he’s going to have to keep a portable air with him when he’s out. A lot going on locally with Operation Pumpkin in Hamilton and Jungle Jim’s Ring of Fire Weekend in Fairfield, you can read about both in two earlier posts. For dinner tonight, Fried Okeechobee Crappie w/ Hash Browns and Collard Greens.

It’s always a sad day when I use my last bags of the Lake Okeechobee Crappie, or as the locals there call them “Specks”. My cousin always brings me a batch when they go down for the winter at Lake Okeechobee, Florida. I try to make them last as long as I can but the time has come to break that last bag out of the freezer. I love all fish but these are my favorite fresh water fish by far! Love the taste and just how they fry up so good and brown. I laid the last bag out last night to thaw in the fridge. I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side. As usual with Crappie they came out Golden Brown and delicious!

For side dishes I prepared Hash Browns and Collard Greens. I used Simply Potatoes Hash Browns, my favorite Potato side dishes. Fried in Canola Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Also, for the first time, I prepared Collard Greens. They were canned and Walmart Store Brand. Just heated them in a small sauce pan on medium high for 5 minutes, drained, and season with Sea Salt. I think I had Collard Greens 1 other time. They came out very good, a good change of pace for a side dish! For dessert later tonight a bowl of Del Monte No Sugar Added Peach Chunks.

Zatarain’s Crispy Southern Fish Fri
The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value
Calories: 60

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 630mg 26%

Total Carb: 12g 4%

Dietary Fiber: 0 0%

Sugar: 0g

Protein: 1g

Vitamin A: 2%

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx

I am a Member of the Goetta Nation!!

January 19, 2013 at 11:41 AM | Posted in breakfast | 1 Comment
Tags: Breakfast, Calorie, Dietary fiber, Glier's Goetta, Goetta, Hash Brown, Saturated fat, Sausage, Turkey

I’ve got my member card and as of 7:20 am this morning I am a proud Member of the Goetta Nation! I had been wanting to try Goetta for quite sometime so while shopping the other morning I came across Glier’s Turkey Goetta and I grabbed a couple of loaves of it, and am I glad I did!

I sliced some up into sausage like patties and pan fried them in Canola Oil. They fried up fantastic, crispy and delicious. Much like Sausage Patties but they fry up a bit more crispy and the seasoning and Steel Oats in them. But they are delicious and will be part of my Breakfast menus from now on! These would make a fantastic Hash!

For Breakfast I had 2 Goetta Turkey Patties, a serving of Hash Browns and buttered Toast. For my parents I prepared Eggs Sunnyside Up, Turkey Goetta Patties, Hash Browns, and Buttered Toast. My Dad had tried Goetta years ago but my Mom had never tried either. She is now a Goetta lover also! Love that Glier’s Turkey Goetta!
Glier’s Turkey Goetta
Turkey Goetta
Featuring the famous Glier’s Goetta recipe and fewer calories, Turkey Goetta is our answer to the health-conscious consumer who is unwilling to sacrifice taste.
Nutrition Facts
Serving Size 1/6 package (75g)

Amount Per Serving
Calories from Fat 45Calories 120

% Daily Values*
Total Fat 5g 8%
Saturated Fat 1.5g 8%
Cholesterol 30mg 10%
Sodium 540mg 22%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 12%
Sugars 0g
Protein 11g

Low-Carb Breakfast Recipes

January 10, 2013 at 11:05 AM | Posted in breakfast, diabetes, diabetes friendly | Leave a comment
Tags: Cooking, Cooking spray, Food, Hash Brown, Home, Olive oil, Recipe, Special Diets

For the Diabetic Living On Line article of the week I’m going with, Low-Carb Breakfast Recipes. They have some great recipes and ideas to start your day off right. I left the web site link at the bottom of the page.

Low-Carb Breakfast Recipes
By Marilyn Kruse, R.D.

Whether you crave a homemade muffin, a brunch dish for company, or crisp hash browns, you’ll find it in this collection of diabetic breakfast favorites, most with carb counts of 20 grams or less per serving.
Hash Brown Potato Cakes
If you thought hash browns were off-limits, think again. In addition to reasonable portion sizes, this recipe calls for just a small amount of olive oil and cooking spray, helping to reduce fat and calories. The best news of all: It has 9 grams of carb per serving….

*To read the entire article click the link below

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/low-carb-breakfast-recipes/?sssdmh=dm17.641751&esrc=nwdlo010813

A Perfect Breakfast for Dinner

January 7, 2013 at 6:36 PM | Posted in breakfast, hash browns, Healthy Life Whole Grain Breads, Jennie-O Turkey Products | 1 Comment
Tags: Breakfast, Dinner, Hash Brown, I Can't Believe It's Not Butter!, Potato, Saturated fat, Scrambled eggs, Serving size, Trans fat, Turkey

Today’s Menu: One Egg Sunnyside Up, Turkey Breakfast Patties, Hash Browns, and Toast

I had skimpped on Breakfast the last few mornings, in hurry to get a few things done early. So I was really wanting a good Breakfast so what better time than Dinner Time! I prepared One Egg Sunnyside Up, Turkey Breakfast Patties, Hash Browns, and Toast. This sounds good enough for any meal!
I prepared the Egg and Turkey Patties on a griddle and the Hash Browns in a small skillet. I really like using the griddle when possible. All you have to do is give it a light spray of Pam and your ready to cook. No Oil needed which means less fat and calories. Scrambled Eggs and Sunnyside Up are my favorite ways to prepare Eggs, I went with Sunnyside Up. I used Jennie – O Lean Turkey Breakfast Sausage. Comes in a roll, just slice and form the size of Patties you want. For my Hash Browns I used Simply Potatoes Shredded Hash Browns. Then to top everything off I toasted 2 slices of Healthy Life Whole Grain Bread topped with I Can’t Believe It’s Not Butter. To drink a nice cold glass of 2% Milk. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Jennie – O Lean Turkey Breakfast Sausage Roll – Mild
Breakfast Sausage Rolls contain less fat than regular pork sausage.
Product Features:
Gluten Free
16-oz package (1 lbs)

Cooking Instructions:
SLICE:
Remove casing and slice roll into 1/2 inch thick patties.

TO BAKE:
Preheat oven to 400 °F.
Spray shallow baking pan with nonstick cooking spray.
Place patties in pan.
Bake approximately 20 to 25 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.

STOVETOP METHOD:
Spray skillet with nonstick cooking spray.
Preheat skillet over medium-high heat.
Place patties in hot skillet.
Turn occasionally and cook approximately 15 to 17 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.
Nutritional Information
Serving Size 56 g Total Carbohydrates 0 g
Calories 110 Dietary Fiber 0 g
Calories From Fat 60 Sugars 0 g
Total Fat 6.0 g Protein 14 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 6%
Sodium 520 mg Calcium 2%
http://www.jennieo.com/products/84-Lean-Turkey-Breakfast-Sausage-Roll—Mild
Simply Potatoes Shredded Hash Browns

Nutrition Facts
Serving Size 1/2 cup (81.0 g)
Amount Per Serving
Calories 70Calories from Fat 0
% Daily Value*
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 55mg2%
Total Carbohydrates 16.0g5%
Dietary Fiber 2.0g8%
Protein 1.0g
http://www.simplypotatoes.com/products/productview.cfm?prid=34

Fried Walleye w/ Cheesy Potato Casserole, Green Beans, and Whole Grain Bread

December 20, 2012 at 6:31 PM | Posted in fish, greenbeans, hash browns, potatoes | Leave a comment
Tags: Black pepper, Canola, Corn Flakes, Dinner, Fish, Green Bean, Hash Brown, Ore Ida, Serving size, Sour cream, Tostito, Walleye

Today’s Menu: Fried Walleye w/ Cheesy Potato Casserole, Green Beans, and Whole Grain Bread
While at Meijer yesterday they had Ocean Perch and walleye both on sale in their Seafood Department. I ended up picking up a couple of pounds of each. So tonight I went with the Walleye, preparing Fried Walleye w/ Cheesy Potato Casserole, Green Beans, and Whole Grain Bread.

To prepare the Walleye I first rinsed it with water and patting dry with paper towel. Then I seasoned it with Morton’s Lite Salt and Ground Pepper and lightly coated it with Progresso Italian Style Bread Crumbs. I pan fried it in Canola Oil about 3 1/2 minutes per side. As always Walleye frys up to a perfect golden brown and delicious as always also. For side dishes it was leftovers, Green Beans from yesterday’s meal and Ore Ida Cheesy Potato Casserole that I had frozen. I just warmed both up in the microwave and they were ready! I love this Cheesy Potato Casserole! It’s become one of my favorite dishes and the good thing is that it freeze’s up and reheats beautifully. I’ve left the recipe at the bottom of the post. I also had a slice of healthy Life Whole Grain Bread. For dessert/snack tonight some of Newman’s Own Blackbean and Corn Salsa along with Tostito‘s Baked Scoops.

Ore Ida Cheesy Potato Casserole

Ingredients
1 bag Ore-Ida® Country Style Hash Browns
1 can cream of chicken soup
2 cup Sour cream
1/2 teaspoon salt
2 cup cheddar cheese shredded
1/3 cup green onions sliced
1/4 teaspoon black pepper, ground
2 cup corn flakes crushed
1/4 cup butter, melted

Instructions
1. Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
Nutrition Facts

Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving

Calories 358.3

Total Fat 21.6 g

Saturated Fat 12.5 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 4.6 g

Cholesterol 53.9 mg

Sodium 1,093.3 mg

Potassium 448.1 mg

Total Carbohydrate 31.8 g

http://www.oreida.com/recipes/recipe-detail.aspx?id=1968

Bread Crumb Crusted Tilapia w/ Cheesy Potato Casserole, Green Beans, and…

December 2, 2012 at 6:08 PM | Posted in fish, greenbeans, potatoes, tilapia | 2 Comments
Tags: Black pepper, Bread Crumbs, Casseroles, Dinner, Fish, Food, Green Bean, Hash Brown, Olive oil, Ore Ida, Serving size, Sour cream, Tilapia

Today’s Menu: Bread Crumb Crusted Tilapia w/ Cheesy Potato Casserole, Green Beans, and Johnny Cakes

It’s been one rainy and dreary day outside today. Spent some of the day at Rehab Center with my Dad, who is slowly recovering and getting stronger.
Mom stayed up there with him so I was cooking for 1 again. I prepared a Bread Crumb Crusted Tilapia w/ Cheesy Potato Casserole, Green Beans, and Johnny Cakes for dinner tonight. I had a nice Tilapia fillet in the freezer. So after it thawed and I rinsed it off with water and patted it dry and seasoned it with Sea Salt and Ground Pepper. Then rolled the fillet in Progresso Italian Style Bread Crumbs. Pan fried in Extra Virgin Olive Oil about 4 minutes per side. As you can tell by the pictures it came out a beautiful golden brown! Love Tilapia, it’s such a meaty and great tasting fish.

Then for a side I prepared Ore – Ida, Cheesy Potato Casserole. This is the second time I’ve prepared this and really enjoy it. You’ll need 1 bag Ore-Ida® Country Style Hash Browns, 1 can cream of chicken soup, 2 cup Reduced Fat Sour Cream, 1/2 teaspoon sea salt, 2 cup 2% cheddar cheese shredded, 1/3 cup green onions sliced, 1/4 teaspoon ground black pepper, 2 cup corn flakes crushed, and 1/4 cup butter, melted (I Can’t Believe It’s Not Butter). I reduced the calories and carbs by using Reduced Fat Sour Cream, 2% Shredded Cheese and I Can’t Believe It’s Not Butter. It’s a little time-consuming fixing this but well worth it! The Potatoes come out nice and creamy and the Corn Flakes on top give a great crunch and texture.

I also had a single serving of Green Giant Cut Green Beans and I whipped up some more of the Johnny Cakes. Cornbread and Fish is just a natural pairing. For dessert later a slice of Pillsbury Nut Quick Bread and a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Ore Ida Cheesy Potato Casserole

Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving

Calories 358.3

Total Fat 21.6 g

Saturated Fat 12.5 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 4.6 g

Cholesterol 53.9 mg

Sodium 1,093.3 mg

Potassium 448.1 mg

Total Carbohydrate 31.8 g

http://www.oreida.com/recipes/recipe-detail.aspx?id=1968

Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole

November 9, 2012 at 7:01 PM | Posted in Healthy Life Whole Grain Breads, JB's Fatboy Sauces and Rub, Ore - Ida, pork tenderloin, pulled pork | 2 Comments
Tags: Barbecue, Bobby Deen, Coleslaw, Dinner, Hash Brown, Ore-Ida, Pork Tenderloin, Serving size, Spice rub

Today’s Menu: Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole

Tried 2 new recipes for dinner tonight and everyone was glad I did! I prepared Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole. First time I prepared either and they turned out great, 2 new keeper recipes!

The Sweet and Spicy Pork Sandwich recipe came from a Bobby Deen recipe. His had the sandwich topped with Cole Slaw but I’m not a fan of Cole Slaw so I omitted that. You start with a 3 lb. Pork Tenderloin, the one I used was 2 3/4 lb. The rub for the Tenderloin is made up of 2 teaspoons smoked paprika, 2 teaspoons black pepper, 2 teaspoons sea salt, 2 teaspoons roasted cumin, 2 teaspoons dark brown sugar (Splenda), and 1/2 teaspoon cayenne pepper. So as you can tell from the rub you have one delicious Tenderloin on the way!

Sprinkle the dry rub all over the pork tenderloin and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking. Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally. Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer. Serve on hamburger buns topped with BBQ sauce and slaw with mustard and pickles, if desired. With the combination of all the Spices added with the Apple Juice it gives the Pork a perfect Sweet and Spicy taste.
Then for a side dish it was another new recipe from Ore – Ida, Cheesy Potato Casserole. Another keeper recipe! You’ll need 1 bag Ore-Ida® Country Style Hash Browns, 1 can cream of chicken soup, 2 cup Reduced Fat Sour Cream, 1/2 teaspoon sea salt, 2 cup 2% cheddar cheese shredded, 1/3 cup green onions sliced, 1/4 teaspoon ground black pepper, 2 cup corn flakes crushed, and 1/4 cup butter, melted (I Can’t Believe It’s Not Butter). I reduced the calories and carbs by using Reduced Fat Sour Cream, 2% shredded cheese and I Can’t Believe It’s Not Butter. The casserole was delicious! Another Gladys Approved Recipe (my Mom). The Hash Browns with all the ingredients and then topped with the Corn Flakes giving it great crunch, makes one fine casserole. Making the 2 recipes is a bit time-consuming but well worth the time and effort. Three of us ate and were left with a lot of good leftovers. I’m going to freeze some of the casserole and see how it does and also some of the pulled pork. Fantastic Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

I’ve left the original recipes and web links to both recipes below. When you check the pulled pork recipe check out the web site to Bobby Deen and the Cooking Channel, loaded with recipes!

Bobby’s Sweet and Spicy Pork and Slaw Sandwich
Recipe courtesy Bobby Deen

INGREDIENTS

Dry Rub:
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Pork:
3 pounds pork tenderloin
1 tablespoon canola oil
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons BBQ sauce, plus more for serving (I used Fat Boy Haugwash BBQ Sauce)
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger root
6 whole-wheat hamburger buns
Coleslaw, for serving
Mustard, optional, for serving
Pickle chips, optional, for serving
DIRECTIONS

For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.

For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.

Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.

Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.

Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.

http://www.cookingchanneltv.com/recipes/bobby-deen/bobbys-sweet-and-spicy-pork-and-slaw-sandwich-recipe/index.html
Ore Ida Cheesy Potato Casserole

Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving

Calories 358.3

Total Fat 21.6 g

Saturated Fat 12.5 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 4.6 g

Cholesterol 53.9 mg

Sodium 1,093.3 mg

Potassium 448.1 mg

Total Carbohydrate 31.8 g
http://www.oreida.com/recipes/recipe-detail.aspx?id=1968

Bison Sirloin Steak, Eggs, and Hash Browns – Oh My!

March 26, 2012 at 5:09 PM | Posted in bison, diabetes friendly, hash browns, Healthy Life Whole Grain Breads, low calorie, low carb | 1 Comment
Tags: Black pepper, Breyer, Egg, Hash Brown, I Can't Believe It's Not Butter!, Olive oil, Sea salt, Vanilla Ice

Today’s Menu: Bison Sirloin Steak, Eggs, and Hash Browns

It just felt like the thing to do for dinner tonight, Breakfast! And what a Breakfast, or dinner, it was. I had a Bison Sirloin Steak that I seasoned with McCormick Grinder Steakhouse Seasoning and pan fried in Extra Virgin Olive Oil about 4 minutes per side. I also had a side of J B’s Fat Boy Chipotle Barbeque Sauce to kick it up a bit. I love this sauce it gives you some nice heat but it doesn’t over power or take away from your food’s flavor.

Along with the Steak I had Simply Potatoes Hash Browns that I seasoned with Sea Salt and Ground Black Pepper. I topped them with some freshly grated Smoked Dutch Gouda Cheese, which in my opinion goes well with anything! I also had an Egg that was seasoned with the Sea Salt and Pepper, served Sunny Side Up. To top everything off I had 2 slices of toasted Healthy Life Whole Grain Bread topped with I Can’t Believe It’s Not Butter and a glass of Tropicana Heavy Pulp Orange Juice. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream. I had previously made the Quick Bread in a mini loaf pan and had it in the freezer. The Breyer’s Carb Smart Ice Cream is only 90 calories and 13 carbs per serving!

Baked Tilapia w/ Roasted Asparagus, Hash Browns, and…

February 20, 2012 at 6:48 PM | Posted in baking, diabetes, diabetes friendly, fish, Food, Healthy Life Whole Grain Breads, low calorie, low carb, tilapia | Leave a comment
Tags: Asparagus, Baking, Black pepper, Hash Brown, Olive oil, Parsley, Roasting, Sea salt

Today’s Menu: Baked Tilapia w/ Roasted Asparagus, Hash Browns, and Whole Grain Bread

Excellent dinner tonight! Not to mention low calorie and low carb. I a Tilapia fillet that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn along with Parsley. I then rolled the fillet in Italian Style Bread Crumbs and Parm Shredded Cheese. Baked at 400 degrees for 15 minutes, turning once half way through the baking time. Came moist and flakey, delicious!

Along with the Tilapia I had sides of Roasted Asparagus, Simply Potatoes Hash Browns, and Healthy Life Whole Grain Bread. I’ll leave the recipe for the Roasted Asparagus at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Ice Cream topped with Del Monte No Sugar Sliced Peaches.

Roasted Asparagus

Ingredients

2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Directions

Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.