Crab Cake Slider w/ Baked FriesCrab Cake Slider w/ Baked Fries

November 14, 2014 at 6:02 PM | Posted in seafood | 1 Comment
Tags: , , , , , , , , ,

Today’s Menu: Crab Cake Slider w/ Baked Fries

 

Crab Cake Slider 005

Winter is here, I’m here to tell you! Went out to get the morning papers and it was 21 degrees with a wind chill of 15 degrees! Oh where are those beautiful sunny days of Fall. Still no snow but they say there’s a chance overnight and Sunday to get some. Snow is no fun if your an amputee like myself, makes it a bit rough! Stopped by Kroger to pick up a few items for Mom and myself and back home for the day. For dinner tonight another favorite, Crab Cake Slider w/ Baked Fries.

 

 

 

 

Crab Cake Sliders Fries 006

I’m using Kroger Private Selection Maryland Style Crab Cakes. They come frozen and there’s 2 to a box. To prepare them just preheat the oven on 400 degrees and bake for 30 minutes. Nothing beats a fresh made Crab Cake, but these are too good to be frozen! They’re just the right size, about 3.5 ounces each, and full of flavor and meaty. Baked them for about 30 minutes and they were done. Served then on a Pepperidge Farm Wheat Slider Buns. Topped them with Louisiana Remoulade Dressing and Boston Bibb Lettuce. This makes one delicious Slider! The taste of the Crab Meat and Remoulade Sauce,if you want one flavorful Remoulade Sauce you have to try the LOUISIANA Remoulade Dressing. This sauce is incredible and is good on about anything you put it on!

 

 

 

 
Then I also prepared one of my favorite sides, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love these Fries, they’re 130 calories and 20 carbs per serving. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

LOUISIANA Remoulade Dressing

LOUISIANA Remoulade Dressing

 

 

LOUISIANA Remoulade Dressing is typically a cold dressing served with chilled boiled seafood. This dressing combines the perfect blend of soybean oil, horseradish, egg yolks, tomato paste, onion, garlic and other spices. Use it as a dipping sauce for your favorite seafoods or meats.

Advertisements

Roasted Cumin Spiced Turkey Tenderloins w/ Mashed Potatoes and Asparagus

September 1, 2014 at 5:36 PM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , ,

Today’s Menu: Roasted Cumin Spiced Turkey Tenderloins w/ Mashed Potatoes and Asparagus

 

 

Cumin Spiced Turkey Tenderloins 009
Happy Labor Day everyone! It’s a hot, humid, with rain showers Labor Day around here today. Did some morning laundry and then went to see my Dad at the rehab center. He looks a lot better and is getting around a lot better, with a walker but he is walking. Came home and not a lot going on today. For dinner tonight I prepared Happy Labor Day everyone! It’s a hot, humid, with rain showers Labor Day around here today. Did some morning laundry and then went to see my Dad at the rehab center. He looks a lot better and is getting around a lot better, with a walker but he is walking. Came home and not a lot going on today. For dinner tonight I prepared Roasted Cumin Spiced Turkey Tenderloins w/ Mashed Potatoes and Asparagus.

 

 

 

Cumin Spiced Turkey Tenderloins 003

I used Jennie – O Extra Lean Boneless Turkey Breast Tenderloins. So for the Turkey Tenderloins I’ll need; 2 Tbls of Extra Virgin Olive Oil, 1/2 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 my oven to 350°. Combine all the ingredients; rub it all over the Turkey Tenderloins. Let stand 10 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add Turkey to pan; cook 4 minutes, browning on both sides. Bake at 350° for 15 minutes or until a thermometer registers 165°, turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Turkey Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Turkey with the inside being tender and moist! I’ve used the Cumin Spice Rub on different meats now and it works well with all of them, gives it a nice crust and great flavor.

 

 

 
For one side I prepared some Betty Crocker Creamy Buttery Mashed Potatoes. Comes in a microwavable container, just add water and heat. Then I also tried a new side dish, Kroger Private Selection Handpicked Asparagus Spears. Another microwave side, microwave on high for 5 minutes and they’re ready! Very good side, good to have at hand in the freezer. Comes in a steamable microwave bag, seasoned it with Sea Salt, Pepper, and Kraft Reduced Fat Grated Parm Cheese. For dessert later a Healthy Choice Dark Fudge Swirl Greek Frozen Yogurt.

 

 

 

Jennie O Extra Lean Boneless Turkey Breast Tenderloins

Jennie – O Extra Lean Boneless Turkey Breast Tenderloins

The versatile, 99 percent fat-free turkey breast tenderloins can be used in quick meals or more refined dishes with equal success.
Find this product in the refrigerated section of your grocery store.
Product Features:
99% fat free
Gluten Free
The Biggest Loser® product
20-oz package (1.25 lbs)

 

 

Cooking Instructions:
STOVETOP METHOD:
Sray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil.
Preheat skillet over medium-high heat.
Place tenderloins in hot skillet.
Brown on both sides.
Add 1/3 cup liquid.
Reduce heat to medium-low.
Cook, covered, 35 to 40 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.

 

 

OVEN METHOD:
Preheat oven to 350°F.
Spray 9×9 or 11×17-inch pan with nonstick cooking spray.
Place tenderloins in pan.
Add 1/3 cup liquid.
Cover with foil.
Cook 30 minutes.
Remove foil.
Cook 20 to 30 minutes more, basting occasionally if desired.
Always cook to well-done, 165º 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 10 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 50 mg Iron 4%
Sodium 75 mg Calcium 0%

 
– See more at: http://www.jennieo.com/products/90-Extra-Lean-Boneless-Turkey-Breast-Tenderloins#sthash.lbCMhUty.dpuf

Crab Cake Slider w/ Baked Fries

August 28, 2014 at 5:07 PM | Posted in Crab Cakes, Ortega | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Crab Cake Slider w/ Baked Fries

 

Crab Cake Sliders Fries 014

 
We’re getting a one day break from the humid weather, the humidity returns tomorrow they say though. Ran some errands for Mom and caught up on some things around the house. Dad is doing a lot better it seems, making a slow but sure progress. Fired up the grill for lunch, grilled a Bluegrass Lean Brat. Then for dinner tonight I had a Crab Cake Slider w/ Baked Fries.

 

 

 

Crab Cake Sliders Fries 006
I’m using Kroger Private Selection Maryland Style Crab Cakes. They come frozen and there’s 2 to a box. To prepare them just preheat the oven on 400 degrees and bake for 30 minutes. Nothing beats a fresh made Crab Cake, but these are too good to be frozen! They’re just the right size, about 3.5 ounces each, and full of flavor. Baked them for about 30 minutes and they were done. Served then on a Pepperidge Farm Wheat Slider Buns. Topped them with Louisiana Remoulade Dressing and Arugula. This makes one delicious Slider! The taste of the Crab Meat and Remoulade Sauce, then the Peppery taste of the Arugula is perfect together! If you want one flavorful Remoulade Sauce you have to try the LOUISIANA Remoulade Dressing. This sauce is incredible and is good on about anything you put it on!

 

 

 
Then I also prepared one of my favorite sides, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love these Fries, they’re 130 calories and 20 carbs per serving. And a serving is 13 Fries, which is plenty. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

LOUISIANA Remoulade Dressing

 

LOUISIANA Remoulade Dressing

LOUISIANA Remoulade Dressing is typically a cold dressing served with chilled boiled seafood. This dressing combines the perfect blend of soybean oil, horseradish, egg yolks, tomato paste, onion, garlic and other spices. Use it as a dipping sauce for your favorite seafood or meats.

Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries

December 22, 2013 at 6:27 PM | Posted in Aunt Millie's, Jennie-O Turkey Products, Ore - Ida, salad, Sargento's Cheese | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries

 

Mushroom Cheddar Turkey Burger 002

 

The rains and storms finally ended, we ended up with over 2″ of rain. We avoided any storm damage like some of the area had. Had to go to Walmart and pick up several items. It just still amazes me on Walmarts prices compared to Kroger! A box of Bigelow Decaf Green Tea at Walmart $1.28 – Kroger $1.98, Tide Detergent Walmart $11.49 – Kroger $12.39, Ball Park Turkey Franks, Fisher Nuts, Del Monte Products, it all keeps adding up. Look before you buy! For dinner tonight I prepared Mushroom and Sharp Cheddar Turkey Burgers w/ Baked Fries for everyone.

 

 

 

I used Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into patties. Pan fried them in a 1/2 Tbs of Canola Oil and seasoned it with Sea Salt and Ground Black Pepper. I served them on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with some sauteed sliced Baby Bella Mushrooms and a slice of Sargento Reduced Fat Sharp Cheddar. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. I had also bought a bag of Salad that I made for Mom and Dad. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar

 

 

 

 

Jennie o Lean Turkey Burgers

Jennie – O Lean Turkey Burger Patties

An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product

 

Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%

 

 

– See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf

 

 

Ore Ida Simply
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

 

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 

 

http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Pan – Fried Oysters w/ Sliced New Potatoes, Corn on the Cob, and…

December 8, 2013 at 6:18 PM | Posted in seafood | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Pan – Fried Oysters w/ Sliced New Potatoes, Corn on the Cob, and Wheat Bread

 

 

 

Well got the driveway clear of snow and ice and the streets are all clear and now it snowed again and then freezing rain on top of it. From what I seen on the weather forecast earlier it’s going to be in the 20’s all week with lows in the single digits. Sure miss my beautiful Fall weather! For dinner tonight it’s Pan – Fried Oysters w/ Sliced New Potatoes, Corn on the Cob, and Wheat Bread.

 

 

Fried Oysters 002

I had a small container of Willapoint Shucked Oysters, that I had picked up at Kroger the other day, that I’ve been wanting to use. I just love all Seafood and Oysters are no exception! I almost always use Willapoint Oysters, always fresh with an incredible taste. I pan fried these in Canola Oil. To prepare them I needed; 1 container Hilton’s Willapoint Oysters, 1/2 cup corm meal, 1 egg, beaten with 1 teaspoon water, and 2 tablespoons Canola Oil. To fry them I drained the oysters. Then dipped prepared oysters in the egg, then in corm meal, coating thoroughly. Set aside to dry. Heat Canola Oil in frying pan to 370 degrees Fahrenheit (or until quite hot). Then fry the oysters until golden brown on one side, then turn carefully to brown the other (about 4 minutes on each side). They fried up a beautiful golden brown with a fresh taste, love Seafood!

 

 

For one side dish I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. I always use fresh though when I have any. I also boiled some Green Giant Mini Ears of Sweet Corn along with a slice of Klosterman Wheat Bread. For dessert/snack later some sliced Cracker Barrel 2% Sharp Cheddar Cheese with Ritz Whole Grain Crackers.

 

 

Willapoint Oysters
Pan-Fried Oysters
Ingredients
1 8-ounce or 16-ounce container Hilton’s Willapoint Oysters
1 cup corm meal
2 eggs, beaten with 1 teaspoon water
2 tablespoons vegetable oil or cooking fat
Drain oysters. Dip prepared oysters in egg, then in corm meal, coating thoroughly. Set aside to dry. Heat oil or fat in frying pan to 370 degrees Fahrenheit (or until quite hot). Fry oysters until golden brown on one side, then turn carefully to brown the other (about 4 minutes on each side) Serve immediately. Serves 3-5.
Willapoint fresh Shucked Oysters (Coast Seafoods)

 

 

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

 

 

http://www.coastseafoods.com/nutrition.html

Fried Walleye w/ Steakhouse Seasoned Diced Potatoes, Sliced Carrots, and..

December 4, 2013 at 6:25 PM | Posted in Uncategorized | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Fried Walleye w/ Steakhouse Seasoned Diced Potatoes, Sliced Carrots, and French Bread

 

 

 

Well their saying we could get our first measurable snow fall of the season! Yes, they said that magic four letter word “Snow”! Myself I enjoy it and go on as normal but with a lot of the people in this area it puts them in panic mode! A friend of mine that works at Kroger already called me earlier and said that panic has already set in. There’s been lines all day at the check-outs, he said that people were buying items like they were going to be stranded for weeks! This area is so funny! Anyway I prepared Fried Walleye w/ Steakhouse Seasoned Diced Potatoes, Sliced Carrots, and French Bread.

 

 Walleye Diced pot 004

 

I had a couple of Walleye Fillets in the freezer that I laid in the fridge to thaw overnight. I had purchased them from Costco a couple of weeks back. We had some already and they were incredible! I rinsed them off in cold water and patted dry with paper towel. Seasoned them with Sea Salt and Ground Black Pepper. Put them in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till all fillets were well coated. I then fried them in Canola Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Along with Crappie their my favorite Fresh Water Fish to eat.

 

 

 

For one side dish I prepared some of Simply Potatoes Steakhouse Seasoned Diced Potatoes. These are a perfect Potato Dish for any Seafood. They come Seasoned, just heat in a skillet about 10-12 minutes until heated through. I also heated up a can of Walmart Brand Sliced Carrots along with a slice of Pillsbury Rustic French Bread. For dessert later tonight a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

Simply Potatoes Steakhouse Seasoned Diced PotatoesSimply Potatoes Diced

We peel and dice fresh potatoes and add just enough delicate onion, red bell pepper and garlic to make our Simply Potatoes Steakhouse Seasoned Diced Potatoes. They make the perfect side dish to go from skillet to table. We’ve already done all the washing, peeling, dicing and spicing so you don’t have to.

Simply Potatoes – Steakhouse Seasoned Diced Potatoes
Servings: 1
Calories 80 Sodium 350 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 19 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 2 g
Cholesterol 0 mg

 

http://www.simplypotatoes.com/products/productview.cfm?prid=48

Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary

December 2, 2013 at 6:22 PM | Posted in chicken, potatoes, vegetables | 4 Comments
Tags: , , , , , , ,

Today’s Menu: Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary

 

Roasted Chicken and Cauliflower 005

 

Had a 9:00 am Doctor appointment, checking up on sugar, cholesterol, and such. Get the results end of the week, hopeful everything okay! From there to Kroger to pick a few items needed for dinner tonight. Warmer again today, mid 40’s with 50 or 60 coming the next couple of days. But then a huge cold front coming in after that. Enjoy it while it’s here I guess. For dinner a couple of new ones tonight, Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary.

 

 

 

Came across the Pan-Roasted Chicken with Cauliflower in Mom’s issue of Rachael Ray Every Day Magazine and the recipe looked and sounded too good to pass up! I ve left the full recipes and web links to all the recipes at the end of the post.

 

 

Roasted Chicken and Cauliflower 004

For the Chicken recipe called for 1 whole chicken (3 1/2 lbs.), quartered. But I was just making it for myself so instead I used Miller’s Amish Skinless Chicken Breasts w/ Rib Meat. It came with 2 nice size breasts and they were skinless so that will save on calories. To prepare the Pan-Roasted Chicken with Cauliflower I needed 2 tablespoons Extra Virgin Olive Oil, 1 lemon, thinly sliced, 3 rosemary sprigs, 4 cloves garlic, halved, 1 head cauliflower, cut into florets, and 3 tablespoons chopped flat-leaf parsley.
To Prepare it start by preheating the oven to 450 degrees . In a cast iron skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with sea salt and pepper and cook until golden-brown, about 7-8 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.

 
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley. I also sprinkled fresh Grated Parmesan Cheese on the Cauliflower when it was done. And what a dish! The Chicken and Cauliflower go fantastic together. The Chicken came out moist and tender and the Cauliflower was very tender and with added Parm Cheese was spot on!

 

 
I also made some Roasted Red Potatoes with Rosemary. Love those potatoes and love this recipe also! A real simple one to prepare. You’ll need 6 to 8 small red potatoes, quartered into 1/2-inch pieces, 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh rosemary leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. To prepare it preheat oven to 400 degrees F. Then combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden. Done, and we have Potatoes! Delicious comfort food dinner tonight! For dessert later a Helthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 
Pan-Roasted Chicken with Cauliflower

 

ingredients
2 tablespoons EVOO
1 whole chicken (3 1/2 lbs.), quartered
1 lemon, thinly sliced
3 rosemary sprigs
4 cloves garlic, halved
1 head cauliflower, cut into florets
3 tablespoons chopped flat-leaf parsley
directions
Preheat the oven to 450 degrees . In a large ovenproof skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 7 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley.

Tip
An Extra Buck Will Buy You…Grated Parmesan
Add a nutty note by sprinkling cheese over the cauliflower just before serving.
Recipe by Janet Taylor McCracken

 
http://www.rachaelraymag.com/recipe/pan-roasted-chicken-with-cauliflower/

 

 

 
Roasted Red Potatoes with Rosemary

Ingredients
6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F.

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

 

 

Read more at: http://www.foodnetwork.com/recipes/robin-miller/roasted-red-potatoes-with-rosemary-recipe/index.html?oc=linkback

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

December 1, 2013 at 6:20 PM | Posted in greenbeans, mushrooms, potatoes, Wild Idea Buffalo | 9 Comments
Tags: , , , , , , ,

Today’s Menu: 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans

 

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

 

 

 

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

 

 

 

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

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak

 

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

 

 

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

Leftovers: Turkey Sandwich w/ Green Beans and Deviled Eggs

November 29, 2013 at 6:37 PM | Posted in greenbeans, Jennie-O Turkey Products, leftovers | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Leftovers: Turkey Sandwich w/ Green Beans and Deviled Eggs

 

 

 Leftovers  Turkey Beans Deviled Eggs 001

Very cold this morning. Went out and got the morning paper and I was around 13 degrees, Brrrr! Went to Kroger around 9 am this morning and it was a ghost town, everyone at the Malls and Walmart and such for their Black Friday shopping. I compared prices with the ads in the paper yesterday and checked on-line and the prices were the same, and some even cheaper, and most with free shipping. Plus I could do it in the comfort and warmth of my home! Doesn’t make much sense. For dinner tonight it was a lot of fantastic leftovers from yesterday! I prepared a Turkey Sandwich w/ Green Beans and Deviled Eggs.

 

 

 

The Turkey was from a Jennie – O Oven Ready Turkey Breast that we prepared yesterday. The leftover was just as good as it was for dinner last yesterday. I took some slices of the Turkey and put them on an Aunt Millie’s Reduced Calorie Whole Grain Bun. i topped it with a little of the French’s Yellow Mustard and Kraft Reduced Fat Mayo and it was set to go!

 

 

 

I also warmed up some of the Green Beans. The Beans were some of the Canned Green Beans that we canned earlier this year. I also had a couple of Deviled Eggs that my Mom had prepared. I’ve had many Deviled Eggs but non as good as Mom does! Then for dessert later some more of the melt in your mouth Apple Pie. Mom made this also and used Splenda to make it with, you can’t tell the difference between a Sugar made pie and the Splenda made pie that she made. I had a slice topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

 

 

 

Aunt Millie’s Reduced Calorie Whole Grain Hamburger BunsAunt Millie's Reduced Calorie hamburger Buns

Aunt Millie’s Hearth Buns are made with whole grain flour, are generously-sized and add a special touch to your grill outs.

Weight Watchers ® PointsPlus ® Value: 3*
*The PointsPlus ® value for this product was calculated by Aunt Millie’s and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers ® and PointsPlus ® trademarks.

Nutrition
Facts
Serving size 1 Bun (60g)
Servings per Container 8

Calories 110
Calories from fat 10
Amount/Serving %DV*
Total Fat 1g 2%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated 0g
Monounsaturated 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 70mg 2%
Total Carbohydrate 25g 9%
Fiber 7g 27%
Sugars 1g
Protein 5g

 

http://www.auntmillies.com/products/ProductView.aspx?prod=5885&cat=Buns

Shrimp Stir-Fry

November 24, 2013 at 6:12 PM | Posted in shrimp, stir-fry, vegetables | 1 Comment
Tags: , , , , , , ,

Today’s Menu: Shrimp Stir-Fry

Shrimp Stir Fry 004

 
Brrrr! Downright frigid out today! Around 9 degrees when I ventured out and got the paper tis morning and only in the low 20’s for a high. Hello Winter! Went to Kroger to pick up a few items for dinner tonight, doubled checked my receipt before I even left the store. I have learned my lesson about Kroger. I also stopped by Staples to pick up a few paper and ink supplies. For dinner tonight Shrimp Stir-Fry.

 

 

 

I had not prepared or had Stir-Fry in a long time. So I decided last night that was going to be dinner tonight! I went to local Walmart and Kroger to pick up some Mini Sweet Peppers, Medium Size Shrimp, Sliced water Chestnuts and a few other items for the Stir Fry. I had bought a Wok a while back and had never used it until today. For the Oil to fry everything I used a Toasted Sesame Oil. My ingredients were; Medium Shrimp (1 lb. Bag), Udon Stir-Fry Noodles, Mini Sweet Peppers, Sliced water Chestnuts, Baby Carrots, Sugar Snap Peas, Kikkoman Teriyaki Glaze, and Low Sodium Soy Sauce.

 

Shrimp Stir Fry 002

 

To prepare it, in a small skillet on med. high I added the 1 Tbsp Sesame Oil and then added 1 Tbsp Low Sodium Soy Sauce and 2 Tbs Teriyaki Glaze. Heated for one minute and set aside. I then boiled the Mini Carrots in a small sauce pan until they were almost done, fork tender, and set them aside. Then in the Wok, on high heat, I added 1 Tbsp of the Sesame Oil, the Mini Carrots, Sliced Water Chestnuts, sliced Sweet Peppers, and Sugar Snap Peas, cooked for 5 minutes. Then added the pouch of Udon Noodles, then another 1/2 Tbsp of Sesame Oil along with the Shrimp. Cooked another 2 minutes, until the Shrimp was cooked. Added the Glaze that I had set aside, stirred and cooked another minute and removed the Wok from the heat. It was ready to serve! The Stir-Fry came out delicious, makes me wonder why I waited so long to make Stir-Fry. Had dinner by myself tonight, parents went out to eat. Their not big fans of Stir-Fry. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 
UDON STIR-FRY NOODLESKame Uden Stir Fry Noodles

Other Noodles
Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetabled and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).
http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Louisiana Woman Blog

It all started with my Momma's gumbo recipe!

Miranda Intentionally

Mindfully Vegan

Easy Peasy Lemon

Squeezing not necessary

Orangelolls

Cook, Tan, Eat, Repeat.

Peas And Crayons

Veggie-centric recipes and more!

Kenny's Camera, Cooking & Crazy Confessions!

It's photography, recipes and madness. It's laughter, it's lessons, it's life...

Wholesome Joy

Wellness & Health + Whole-Food Recipes + Budget Minded

Hettie's Reflections

On family history, parenting, education, social issues and more

Theheliophile24

A Bong girl's cooking diary

Sunshine and Savory

Sharing My Love of Cooking and Home With Others

Heart Your LifeStyle

Getting back to the basics

Plowing Through Life

A thirty-something mom raising farm kids

Food and Festivities

Where food and fun come together!

the frozen biscuit

family style food, whole ingredients

Guam Christian Blog

Lifting up God’s people

Peace of Gluten Free Cake

Making living a gluten free life a "peace of gluten free cake"