Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes

June 4, 2015 at 4:51 PM | Posted in BBQ, chicken | Leave a comment
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Today’s Menu: Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes

 

Oven Roasted BBQ Chicken Thighs 011
The sun is finally out and in the low 80’s, much needed around here! Started off with Turkey Sausage Links, 1 Egg Sunnyside Up, Wheat Toast, and a cup of Bigelow Decaf Green Tea. Not a bad way to start the day! Got some house chores done around the house then spent most of the day outside in that beautiful Sunshine. Had the cart out most of the afternoon. For dinner tonight another new recipe, Oven Roasted BBQ Chicken Thighs. Dinner tonight is Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes.

 

 

Oven Roasted BBQ Chicken Thighs 001

The Ingredients of one delicious BBQ Glaze!

Tried a new recipe for Chicken Thighs tonight, Oven Roasted BBQ Chicken Thighs. The recipe is courtesy of Ree Drummond, so you know this is going to be good! The recipe has 6 Ingredients; 1 1/2 cups JB’s Fat Boy Sticky Stuff BBQ Sauce, 1/4 cup Smuckers Sugarless Peach Preserves, 1 clove Garlic, Frank’s Hot Sauce (Optional), 6 Chicken Thighs (Boneless Skinless), and Extra Virgin Olive Oil For Brushing. I’m only making 6 Chicken Thighs, the original recipe is for 12 Chicken Thighs. I also opted to use Smucker’s Sugarless Peach Preserves and to use the Boneless Skinless Chicken Thighs, they were out of stock on the Bone- In Thigh.

 

 
To prepare it was very easy; Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and Oven Roasted BBQ Chicken Thighs 005heat over medium heat for 5-10 minutes, or until nice and hot. Set aside. Drizzle olive oil on a rimmed baking sheet and place chicken in the pan. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving. Another delicious recipe from Ree Drummond. The Thighs came moist and tender with incredible flavor. Brushing on the BBQ Sauce several times provided the fantastic BBQ Glaze. This recipe for the Sauce would go perfect with any Chicken Dish. Thank you Ree D.!

 

 
For one side I heated up a small can of Del Monte Cut Green Beans. Then I microwaved some Betty Crocker Creamy Butter Mashed potatoes. It comes in a microwavable cup, just add water and microwave. Just cooking for myself tonight it’s great having these small servings of sides to prepare, no leftovers or waste. For dessert later tonight I’ll be having a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 
Recipe courtesy of Ree Drummond

Oven Roasted BBQ Chicken Thighs

Ingredients
3 cups Your Favorite BBQ Sauce
1/2 cup Peach Preserves
1 clove Garlic
Hot Sauce, Optional
12 whole Chicken Thighs, Bone-in, Skin-on
Olive Oil For Brushing
Preparation Instructions
Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.
PREHEAT OVEN TO 400 DEGREES.
* Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
Delicious!

http://thepioneerwoman.com/cooking/2014/06/oven-bbq-chicken/

Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

February 24, 2015 at 5:39 PM | Posted in Pilgrim's Chicken | 2 Comments
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Today’s Menu: Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

 

 

Pilgrim's Chicken Strips 003
It’s been a hectic day around here today! Had a light Breakfast and worked out. Then off to Kroger to pick up a few items for Mom and myself. Came back home and I had to follow Mom over so she could drop her car off to be worked on, nothing serious. Back home and I had to work on the clothes dryer, a leg on the base came off so I had repair good enough to run until the Repairman can come over and replace it. I had planned to do a new recipe but sure as I would start to prepare it, the car repair would call and I would have to leave to take Mom to pick it up. (and they did!) So it was a simple and easily prepared meal tonight, Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.
Nothing easier and more delicious than Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. And Chicken is served! As I said it’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.

 

 

 

Betty Crocker Creamy Butter Mashed Potatoes
For one side I heated up a can of Del Monte Cut Green Beans. Then I microwaved some Betty Crocker Creamy Butter Mashed potatoes. It comes in a microwavable cup, just add water and microwave. I also had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 
Pilgrim’s Southern Style Breast StripsPilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:

*Appetizers
*Snacks
*Lunch or Dinner Entrées
*Crowd Pleasers

Cooking Instructions:

Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g

 

http://www.pilgrims.com/products/productinfo.aspx?id=10

Cast Iron Roasted BBQ Glazed Chicken Thighs w/ Multigrain Medley and….

February 1, 2015 at 6:19 PM | Posted in chicken, Minute Rice | Leave a comment
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Today’s Menu: Cast Iron Roasted BBQ Glazed Chicken Thighs w/ Multigrain Medley and Mini Ear Corn on the Cob

 

Cast Iron Roasted BBQ Glazed Chicken Thighs 008
Well the Snow Storm stayed way North of us. We had rain, and not really a whole lot of that. At least everyone’s pantry and fridges are well stocked, too funny!! Anyway it was a laid back day around here today, not much going on. Did a little cleanup on the computer and that was it, sofa city after that! For dinner tonight I prepared Cast Iron Roasted BBQ Glazed Chicken Thighs w/ Multigrain Medley and Mini Ear Corn on the Cob.

 
I used my favorite Chicken, Miller Amish Poultry. I’ll be using their Skinless and Boneless Chicken Thighs. I had them in the freezer so I let them thaw in the fridge overnight. To prep them I seasoned them with Garlic Powder, Sea salt, and Ground Black Pepper. Sprinkled a light coat of Flour on them and they were ready to make. Preheated the oven to 400 degrees F. I’ll be using my favorite skillet, the Cast Iron Skillet. Added 2 tablespoons of Extra Virgin Olive Oil and set the burner on medium. When the skillet was heated up I added the Chicken, just long enough to brown both sides. After flipping them over I added a glaze to them, I used JB’s Fat Boy Sticky Stuff BBQ Sauce.

 

Cast Iron Roasted BBQ Glazed Chicken Thighs 001
I then put the skillet in the oven to finish cooking the Thighs. Roasted them till I had an internal temperature of 165 degrees, using a meat thermometer. Roasted about 15 minutes and done! As I removed them from the oven I put another light glaze over the top and let them cool for 3 minutes before serving. The Thighs were moist and tender, with all kinds of flavor! These would make some great Chicken Thigh Sliders, which I’ll try sometime soon! I’ve been using Chicken thighs more and more, somewhat cheaper and just as good as any other cut.

 

Cast Iron Roasted BBQ Glazed Chicken Thighs 007
For one side I prepared some Minute Multi Grain Medley. I love this Minute Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving, which isn’t bad for a Grain Dish. Then I also boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. Chicken, Grains, and Corn make a fine Dinner! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Minute Multi-Grain MedleyMinute Multi Grain Medley

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 minutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.

Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]

Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g

http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

December 22, 2014 at 6:01 PM | Posted in Bob Evan's, Pilgrim's Chicken | Leave a comment
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Today’s Menu: Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

 

 

Pilgrim Chicken Breast Strips 004

 

Beautiful second day of Winter here today! Sunny and in the mid 40’s, not bad at all. After a light Breakfast and working out, I went to the Bank, Kroger, and got some gas. The gas station right around the corner has dropped the price of Unleaded Gas to $1.93 a gallon, lowest in quite some time. For dinner tonight an easy to prepare but delicious dinner tonight, Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.

 

 

 

 

 

Nothing easier and more delicious than Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. Chicken is served! As I said it’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.

 

 

 

 

 

Bob Evan's Mashed Potatoes
For one side I heated up a can of Del Monte Cut green Beans. Then I also prepared some Then I heated up some Bob Evans Mashed Potatoes, just microwave and done. I also had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

 

Pilgrim’s Southern Style Breast StripsPilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:

Appetizers
Snacks
Lunch or Dinner Entrées
Crowd Pleasers

Cooking Instructions:

Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g

 

 

http://www.pilgrims.com/products/productinfo.aspx?id=10

Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

November 19, 2014 at 6:04 PM | Posted in Wild Idea Buffalo | 3 Comments
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Today’s Menu: Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries.

 

 

 

Mom 11 19 14 014

Had to start my morning off by going to the Dermatologist, my least favorite doctor exam to go to. But I always have to play it safe being a Melanoma Cancer Survivor, so it’s worth it. And everything has been looking so good the Doctor has moved my visits to just a yearly visit! I’ve come along way, health wise. Another cold morning, especially with the wind. Stopped by Kroger for Mom after the doctors and back home. Anyway for dinner tonight I prepared a Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries.

 
I used the Wild Idea Buffalo Pulled Buffalo Chuck Roast. This is so tender and incredibly flavorful. It comes already cooked and seasoned. It’s seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Buffalo Meat that you just heat and serve. I served it on a Healthy Life Whole Grain Hamburger Bun and topped it with just a bit JB’s Fat Boy Chipotle BBQ Sauce. What a sandwich! For a side I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

Wild Idea Buffalo Pulled Buffalo Chuck Roast
Wild Idea Buffalo – 1 lb. Pulled Buffalo Chuck Roast

Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

1 lb. package.

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
http://wildideabuffalo.com/

Pulled Pork Sandwiches with JB’s Fat Boy Haug Waush BBQ Sauce and…

November 15, 2014 at 6:13 PM | Posted in JB's Fatboy Sauces and Rub, Pork, potatoes, pulled pork | Leave a comment
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Today’s Menu: Pulled Pork Sandwiches with JB’s Fat Boy Haug Waush BBQ Sauce and Fried Gourmet Golden Potatoes

 

Pulled Pork BBQ Sandwiches 009

 

It started off a cold morning, about 12 degrees, and didn’t get a whole lot better through out the day! Ran Mom to a couple of errands and back home for the day with my remote and College Football for the afternoon. For dinner tonight it was the Crock Pot to the rescue, I prepared Pulled Pork Sandwiches with JB’s Fat Boy Haug Waush BBQ Sauce and Fried Gourmet Golden Potatoes.

 

 
They say Chicken Soup is Good For The Soul, I say Pulled Pork Sandwiches with JB’s Fat Boy Haug Waush BBQ Sauce ain’t too bad for the Soul either! Which happens to be what I prepared tonight for dinner. To start I prepared a rub and needed the following; 3 tablespoons Splenda Brown Sugar, 1 tablespoon Ground Coriander, 1 teaspoon Garlic Powder, 1 teaspoon Chili Powder, 3/4 teaspoon Morton’s Salt Substitute. Then I also used 1 Boneless Pork Shoulder (Boston Butt), trimmed and cut into 2 pieces, Healthy Life Whole Grain Hamburger Buns, and 1 Bottle JB’s Fat Boy Haugwaush BBQ Sauce.

 

 

Pulled Pork BBQ Sandwiches 002

To prepare it, last night, I cut the Pork Shoulder in half. I then combined the first 5 ingredients in a small bowl and rubbed the pork with sugar mixture. I put both halves in a Gallon Size Hefty Plastic Bag along with a 1/2 bottle of BBQ Sauce and sealed it and let it marinate in the fridge overnight. In the morning I got the Crock Pot out and lined it with a Plastic Crock Pot Liner and sprayed it with Pam Cooking Spray. I removed the Pork from the bag and added both halves to the Crock Pot. Added the remaining 1/2 bottle of BBQ Sauce and put the lid on and let that baby cook! Cooked on low for about 8 hours until it was so tender it started to fall apart. Skimmed the fat from surface of cooking liquid. Removed pork from cooker. Stirred in another 1/4 Bottle of BBQ Sauce. Shred the pork; and returned it to BBQ mixture. Then when it was time to eat I pulled out what we needed for Sandwiches, served it on Healthy Life Whole Grain Buns.

 

Pulled Pork BBQ Sandwiches 003

The Pork was just incredible, tender and moist! A Crock Pot, Pork Shoulder, and JB’s Fat Boy Haug Waush BBQ Sauce is one winning recipe. And I hope whoever invented the Crock Pot Liners was well paid, one of the best add on Kitchen Aids I use. Virtually no cleanup involved. Just pull the liner out of your Crock Pot and throw it in the trash and wipe down the inside of your Crock Pot and cleanup is done! Mom and Dad wanted a side dish so I had some Gourmet Golden Potatoes that I sliced up. Seasoned them with Sea Salt, Ground Pepper, Garlic Powder, and Dried Parsley. I then pan fried them in a Cast Iron Skillet in Extra Virgin Olive Oil until both sides were golden brown. Served with a side of Hunt’s Ketchup. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 
Pulled Pork Sandwiches with JB’s Fat Boy Haugwaush BBQ Sauce

Ingredients

3 tablespoons Splenda Brown SugarJBs Haug Waush
1 tablespoon Ground Coriander
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
3/4 teaspoon Sea Salt
1 (3 1/2-pound) Boneless Pork Shoulder (Boston Butt), trimmed and cut into 2-4 pieces
12 (1 1/2-ounce) Whole Grain Hamburger Buns
1 Bottle JB’s Fat Boy Haugwaush BBQ Sauce
Preparation

1. Combine first 5 ingredients in a small bowl. Rub pork with sugar mixture and 1/2 bottle of BBQ Sauce. Seal in plastic bag and marinate in the fridge overnight.

2. Next morning remove Pork from fridge and plastic bag. Add to Crock Pot and Cook on LOW for 8 hours or until very tender.

3. Skim fat from surface of cooking liquid. Remove pork from cooker. Stir in remaining 1/2 Bottle of BBQ Sauce. Shred pork; return to BBQ mixture. Make your Sandwich and enjoy!

Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

August 17, 2014 at 5:09 PM | Posted in chicken, greenbeans, Pillsbury | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

 

 

Pilgrim Breast Strips 005
It makes for such a long day when you spend it at the hospital. Visited my Dad most of the afternoon at the hospital. He’s doing a lot better today. He got a full nights sleep and ate a good breakfast and lunch. His speech is better and had good coloring to his face, yesterday the speech was slurred and he was pale white. He’s a trooper! Mom had dinner with Dad at the hospital. So for my dinner I wanted a hot meal but I wanted one that was easy to prepare. So for dinner tonight its Breaded Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.

 

 

Nothing easier and more delicious than Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. Chicken is served! As I said it’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.

 

 
For one side I heated up a small can of Del Monte Cut green Beans. Then I also prepared some Betty Crocker Loaded Mashed Potatoes. It comes in a microwavable cup, another heat and serve item. I also had a slice of Healthy Life Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Pilgrim’s Southern Style Breast StripsPilgrim’s Southern Style Breast Strips

 

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

 

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

 

Ideal as:

Appetizers
Snacks
Lunch or Dinner Entrées
Crowd Pleasers

 

Cooking Instructions:

Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

 

 

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g

 

http://www.pilgrims.com/products/productinfo.aspx?id=10

Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

August 1, 2014 at 5:24 PM | Posted in Ore - Ida, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

 

 

Pulled Buffalo Chuck Roast Sandwich 001
Had a bowl of Cheerios for Breakfast this morning. That’s the first bowl of Cereal I’ve had in forever, I can’t even remember the last time starting the day with one! Had to have my Hoveround worked on today, just general maintenance; tires and batteries and such. Then ventured to Kroger, which is a real adventure anymore due to their remodeling. I really y don’t consider it remodeling when all they’re doing is moving items over an aisle or two and making a mess out of it. But as one Kroger employee told me, when they do stuff like this it’s job security. As soon as they see that things are more confusing than before they’ll move everything back, job security. Anyway for dinner tonight I prepared a Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries.

 

 
As usual when using Buffalo I’m using Wild Idea Buffalo. I used the Wild Idea Buffalo Pulled Buffalo Chuck Roast. This is so tender and incredibly flavorful. It comes already cooked and seasoned. It’s seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Buffalo Meat that you just heat and serve. I served it on a Healthy Life Whole Grain Hamburger Bun and topped it with just a bit JB’s Fat Boy Chipotle BBQ Sauce. What a sandwich! For a side I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 
Wild idea Buffalo – 1 lb. Pulled Buffalo Chuck RoastWild Idea Buffalo Pulled Buffalo Chuck Roast 2

 

Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

 

1 lb. package.

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/pulled-buffalo-chuck-roast

BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes

July 29, 2014 at 5:10 PM | Posted in Jalapenos, Jennie-O Turkey Products, Simply Potatoes | Leave a comment
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Today’s Menu: BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes

 

 

BBQ Turkey Sliders Jala Cheese Potatoes 008
Another beautiful day out again! We set a record low for the morning, 51 degrees. For Breakfast I got the Goetta out, Glier’s Turkey Goetta. I had a Sunny Side Up Egg, Turkey Goetta, and Whole Wheat Toast. Nice start to any day. Got the cart out and went fishing today. Didn’t catch a whole lot but caught some fantastic Sun all day. For dinner tonight I prepared BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes.

 

 
If you’re having Sliders they might as well be healthy Sliders. The Jennie – O Turkey is only 120 calories with the Buns being 100 calories. To prepare them I formed the Ground Turkey into Slider Bun size patties. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn with just a pinch of Sage in each. I pan fried them in Canola Oil. Served them on the Pepperidge Farm Wheat Slider Buns and topped with JB’s Fat Boy Sticky Stuff BBQ Sauce. Now this a slider, the Sauce just sets everything off. I could eat a plate full of these.

 

 

Jalapeno Cheddar Fried Potatoes
For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. Came across this a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

Jalapeno Cheddar Fried PotatoesJalapeno Cheddar Fried Potatoes 2

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese
Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

 

 

 
Jennie – O Extra Lean Ground Turkey Breast

Jennie O Extra Lean Ground

Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

 

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

 

– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans

June 21, 2014 at 5:12 PM | Posted in chicken, greenbeans, Jalapenos, Simply Potatoes | 3 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans

 

 

Baked BBQ Chicken Pot Japs Cheese 010

 

I guess I hurt my wrist more than I had thought. It was really aching throughout the night, but as the day wore on it eased up. Ran a friend to the Cincinnati Airport, he was off to New York. Went to the store for a few items and back home. For dinner a new Potato recipe along with Chicken. Tonight its Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans.

 

 

 
I used Perdue Perfect Portions Boneless and Skinless Chicken Breasts. Preheated the oven on 350 degrees. Took a small cookie sheet and lined it with Reynolds Wrap and sprayed it with Pam w/ Olive Oil Cooking Spray. Seasoned the Chicken with McCormick Grinder Sea Salt and Black Peppercorn and baked it for 23 minutes, turning once midway through the time. With about 6 minutes of baking time left I took them out of the oven and basted them with JB’s Fat Boy Sticky Stuff BBQ Sauce, JB’s is my favorite sauce. Removed from the oven after the final 6 minutes and they were done. Tender, Moist, and full of flavor!

 

 

 

Baked BBQ Chicken Pot Japs Cheese 002
While my Chicken was baking I prepared one of the side dishes, Jalapeno Cheddar Fried Potatoes. Came across this earlier in the week in the latest issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and added some diced Red Onion. To prepare it heat oil in cast iron skillet. Add the Scallions and Jalapeno; saute 1 minute, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And we add another keeper Potato Dish! This turned out delicious, just a fantastic combination of ingredients. You got to try this one!

 

 

 

 
We also had some fresh Green Beans. My Mom purchased them Thursday and she prepared them. I also baked some Corn Muffins for Mom and Dad, I had a slice of Klosterman Wheat Bread. For dessert/snack later tonight I had some Ritz Whole Grain Crackers topped with some Philadelphia Fat Free Cream Cheese.

 

 

 

 

Baked BBQ Chicken Pot Japs Cheese 004
Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

First, cook potatoes in sauce pan with salted water for 10 minutes; drain. Heat oil in cast iron skillet (this was key in our opinion). Add scallions and jalapeno; saute 1 minute, then season with salt & pepper. Off heat sprinkle with cheese.

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