Grilled BBQ Chicken Breasts w/ Sliced potatoes and Baked Beans

April 8, 2021 at 6:52 PM | Posted in chicken, grilling | Leave a comment
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Today’s Menu: Grilled BBQ Chicken Breasts w/ Sliced potatoes and Baked Beans

 

For Breakfast this morning I prepared French Toast and Turkey Sausage Links. For my Bread for the French Toast I used a new Bread from Aunt Millie’s I recently came across at Meijer, Aunt Millie’s Live Carb Smart 1 Net Carb Wheat Bread. For my Syrup I used Log Cabin Sugar Free Maple Syrup. More on this Bread in a post later. Anyway, for my Sausage I used Johnsonville Turkey Breakfast Sausage Links. I also had a cup of Bigelow Decaf Green Tea. Now that’s a Breakfast! 70 degrees with rain showers out today. Got the cart out this morning before the rains moved in and sprayed for weeds, we have a lot of them. I had also bought some Mole Bait. Everyone has a problem with Moles this year. Cleaned the cart up before putting it away. For Dinner tonight Grilled BBQ Chicken Breasts w/ Sliced potatoes and Baked Beans.

 

Wanted to grill again today. So I had picked up a package of Katie’s Best Skinless and Boneless Chicken Breasts at Meijer and had it in the freezer, laid the package in the fridge overnight to thaw. For the BBQ Sauce I’m using Kraft Hickory Smoke BBQ Sauce. I’m seasoning it with Morton’s Lite Salt and Ground Black Pepper. I went out and fired the grill up first. Next I sprayed the Chicken with Pam Non Stick Cooking Spray on both sides of the Chicken Breast, then seasoned them with the Salt and Pepper and waited for the Grill to heat.

 

With the Grill ready I started. Added the Chicken and shut the lid on the grill. I let the chicken cook for 7 minutes, then used the tongs to flip the breasts over. Grilled for another 7 minutes longer. With about 1 minute of cooking time left I basted the Chicken with the Kraft Hickory Smoke BBQ Sauce and finished cooking. Checked temperature of the Chicken with a thermometer reads it read just a tad over 165°. The Chicken came out fantastic! Moist and flavorful. First time using the Kraft Sauce and it was excellent!

 

As the Chicken was cooking I prepared the side dishes. For one side to go with the Chicken I prepared A can of Meijer Sliced Potatoes. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through and done!

 

Then for another side I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans! I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. And Dinner is served! The Chicken was spot on and the Potatoes and Beans work perfect with the BBQ Chicken. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Stick Pretzels with a Diet Raspberry/Tea Snapple to drink. Take care and stay safe everyone!

 

 

 

 

 

 

 

 


Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Mixed Chili Beans

March 30, 2021 at 7:02 PM | Posted in beans, Bush's, Butternut squash, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Mixed Chili Beans

 

To start my morning off I had a cup of Bigelow Decaf Green Tea. 70 degrees, mostly sunny, and windy. We’ve had so many windy days this year. After my Tea I headed to Meijer, Mom wanted some Ribs. So I picked up a couple of packages of 1/2 Slabs, they had them on sale. Picked up a few other things and headed back. On the way back home I got her car washed and then stopped by Wendy’s and picked up Breakfast for her. I was going to do some yard work but it was just too windy out. My Sinuses have been bothering me and the wind would make them that mush worse. So for Dinner tonight I prepared Cumin Spiced Pork Chops w/ Roasted Butternut Squash, Mixed Chili Beans, and Baked Garlic Oval Loaf Bread.

 

While at Meijer I picked up a couple of huge Bone – In Pork Loin Chops To prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it, preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to the pan; cook for 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!

 

 

Then for one side I prepared some Roasted Butternut Squash, an easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. For me you just can’t beat Bush’s Beans. I’ve prepared these several times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! I also baked a loaf of Garlic Oval Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

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

Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Mixed Chili Beans

February 12, 2021 at 6:58 PM | Posted in beans, Bush's, Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Mixed Chili Beans

 

 

To start my morning off I Scrambled a couple of Eggs and toasted a couple of Slices of Aunt Millie’s Light Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. A high of 34 degrees, windy, and mostly sunny out today. At least the sunshine has cleared our streets, just in time for the nest snow moving in! Mom’s Birthday is today, turned 93! I prepared whatever she wanted for Dinner. I had ordered her some Lobster Tails but they didn’t arrive until about 7:10 tonight so we’ll have them tomorrow! For Dinner tonight I prepared Cumin Spiced Pork Chops w/ Roasted Butternut Squash, Mixed Chili Beans, and Baked Garlic Oval Loaf Bread.

 

On my last visit to Meijer I picked up a couple of huge Bone – In Pork Loin Chops and had them in the freezer. I had already prepared 1 of them a while back and I’m having the last one tonight along with another one I had in the freezer. I grabbed the Chops from the freezer and let them thaw overnight in the fridge. Then to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. For me you just can’t beat Bush’s Beans. I’ve prepared these several times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! I also baked a loaf of Garlic Oval Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

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

Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Mixed Chili Beans

October 31, 2020 at 7:02 PM | Posted in beans, Bush's, Butternut squash, Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Mixed Chili Beans

 

 

To start my morning off I Scrambled a couple of Eggs and toasted a couple of Slices of Aunt Millie’s Light Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. Sunny and 54 degrees outside today. After Lunch I went to the Cincinnati Airport and picked up a friend of mine that was flying into town for a week or so. Good catching up with him, I’ve been friends with him and his family since 9th grade. Back home did a few things around the house outside and inside. For Dinner tonight I prepared Cumin Spiced Pork Chops w/ Roasted Butternut Squash, Mixed Chili Beans, and Baked Garlic Oval Loaf Bread.

 

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

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. For me you just can’t beat Bush’s Beans. I’ve prepared these several times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! I also baked a loaf of Garlic Oval Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 


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

Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato

October 29, 2020 at 7:10 PM | Posted in fish | 4 Comments
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Today’s: Menu: Fried Walleye Fillet w/ Roasted Asparagus, Baked Potato, and Baked Garlic Bread Loaf

 

For Breakfast this morning I Fried an Egg Sunny Side Up, heated up 3 slices of al fresco Chicken Bacon, and toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread that I topped with I Can’t Believe It’s Not Butter Light. I also had a cup of Bigelow Decaf Green Tea. It started raining last night around 9:00 and continued to rain all day. Had a high of 49 degrees. Mom’s blood work came back showing no major problems. They did change one of her medications though. So I went to Kroger to pick up the prescription. We have a lot of creeks and ditches that are overflowing from all the rain. Back home did some clean up work on the computer. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato.

 

I purchased the Walleye at Meijer and it in the freezer. I placed it in the fridge overnight to thaw. To prepare it I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare them I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 

For another side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 


Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

Grilled BBQ Chicken Breasts w/ Sliced Potatoes and Baked Beans

June 12, 2020 at 6:34 PM | Posted in chicken | 1 Comment
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Today’s Menu: Grilled BBQ Chicken Breasts w/ Sliced Potatoes and Baked Beans

 

 

For Breakfast this morning I prepared Hash Brown and Diced Ham Skillet. I used Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunny Side Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Also had a cup of Bigelow Decaf Green Tea. 84 degrees, sunny, and low humidity, a perfect day out there today! After Breakfast I did a load of laundry and some light cleaning around the house. Then it was outside for most of the day, a little work and a little relaxing. For Dinner tonight Grilled BBQ Chicken Breasts w/ Sliced potatoes and Baked Beans. We had this same Meal about a month ago and Mom really enjoyed it so we are having it again!

I had picked up a package of Katie’s Best Skinless and Boneless Chicken Breasts at Meijer and had it in the freezer, laid the package in the fridge overnight to thaw. For the BBQ Sauce I’m using Kraft Hickory Smoke BBQ Sauce. I’m seasoning it with Morton’s Lite Salt and Ground Black Pepper. I went out and fired the grill up first. Next I sprayed the Chicken with Pam Non Stick Cooking Spray on both sides of the Chicken Breast, then seasoned them with the Salt and Pepper and waited for the Grill to heat.

 

With the Grill ready I started. Added the Chicken and shut the lid on the grill. I let the chicken cook for 7 minutes, then used the tongs to flip the breasts over. Grilled for another 7 minutes longer. With about 1 minute of cooking time left I basted the Chicken with the Kraft Hickory Smoke BBQ Sauce and finished cooking. Checked temperature of the Chicken with a thermometer reads it read just a tad over 165°. The Chicken came out fantastic! Moist and flavorful. First time using the Kraft Sauce and it was excellent!

 

 

As the Chicken was cooking I prepared the side dishes. For one side to go with the Chicken I prepared A can of Meijer Sliced Potatoes. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through and done!

 

 

 

Then for another side I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans! I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. And Dinner is served! The Chicken was spot on and the Potatoes and Beans work perfect with the BBQ Chicken. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Stick Pretzels with a Diet Dr. Pepper to drink. Take care all!

 

 

 

 

 

 

 


Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Leftovers – Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

April 19, 2020 at 6:49 PM | Posted in Zatarain's | 1 Comment
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Today’s Menu: Leftovers – Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

 

 

To start the morning off I made a Breakfast Sandwich. I used Egg Beater’s Egg Whites, Johnsonville Turkey Sausage Patties, a slice of Boar’s Head Yellow Vermont Cheddar, and served it all on a toasted Thomas Light English Muffin. I also had my morning cup of Bigelow Decaf Green Tea. Very good Breakfast to start the day! Mostly sunny and 52 degrees out today, still windy. Did a load of laundry after Breakfast. Later I got my face cover on and got the cart out of the shed and took a quick ride around the neighborhood. I only saw 2 people out. I just hope this virus finally runs its course or they come up with a vaccine. For Dinner tonight I heated up the Leftover Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread. No way was I going to let these leftovers go to waste! 2nd time around was just as good! I’ve left the original post for description and directions of dish. Enjoy and Stay Safe Everyone!

Really looking forward to this meal tonight! So for Dinner tonight I’m preparing a Smoked Turkey Sausage and Shrimp Gumbo. Using the Zatrain’s Gumbo Mix, Butterball Hardwood Smoked Turkey Sausage, and a bag of Meijer Frozen Shrimp (Large Size). Add all together and I’ve one Delicious Meal coming!

 

To prepare it I got a large saucepan and sprayed it with Pam Non Stick Cooking Spray. Then added 6 cups of Water, bite sized sliced 1 1/2 Sausages of the Butterball Smoked Turkey Sausage, and the Gumbo Mix. Mixed until well blended together. I brought it to a boil; covered and simmered for 25 minutes.

 

 

 

 

Next as the Gumbo was cooking I got the Shrimp out of the fridge washed then and let then drain in a colander. Then with 15 minutes of cooking time left I added the Shrimp to the Gumbo, stirring again until well mixed. Continued for 15 minutes. Removed the pot from the heat and let it stand for 5 minutes before serving.

 

 

This made one excellent Gumbo Dish! The Mix itself was flavored perfect, spicy but not over powering. Then with the added Sausage and Shrimp, it just capped everything off! I added a few shakes of Frank’s Hot Sauce to the Dish also. Lots of delicious leftovers for tomorrow!

 

 

 

Then I also baked a loaf of La Baguette Roasted Garlic Oval Bread. Perfect Bread with any Dish! For Dessert later a Sugar Free Dark Cherry Jello Cup.

 

 

 

 

 

 

 

 

 

ZATARAIN’S® GUMBO MIX WITH RICE
In New Orleans, there are as many different varieties of gumbo as there are people who make it. Zatarain’s Gumbo Mix with Rice is a flavorful foundation, making it easy to create classics like shrimp and okra or chicken and sausage gumbo – or to invent a new signature gumbo of your own!

Gumbo is the quintessential dish of New Orleans, a city of diverse influences that formed a new culture greater than the sum of its parts. Those same influences are reflected in every bowl of gumbo. The dish is a rich and flavorful melting pot, just like its hometown.

Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.

MICROWAVE DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart microwavable bowl until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Cover. Microwave on HIGH 30 minutes or until rice is tender, stirring occasionally.
For Seafood Gumbo: Cover. Microwave on HIGH 20 minutes, stirring occasionally. Stir in seafood. Cover. Microwave on HIGH 10 minutes longer or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes.

80 CALORIES
0g TOTAL FAT
0mg CHOLESTEROL
750mg SODIUM
18g CARBOHYDRATES
<1g FIBER
0g SUGAR
2g PROTEIN
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

 

 

Butterball Hardwood Smoked Turkey Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.
Grilling: Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.
http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Grilled BBQ Chicken Breasts w/ Sliced potatoes and Baked Beans

April 6, 2020 at 6:51 PM | Posted in chicken, grilling | 1 Comment
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Today’s Menu: Grilled BBQ Chicken Breasts w/ Sliced potatoes and Baked Beans

 

 

For Breakfast this morning I prepared Hash Brown and Diced Ham Skillet. I used Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunny Side Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and then topped it all with the Sunny Side Egg. Also had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s to pick up Breakfast for Mom. Partly Cloudy and 65 drees out today. Gave the grill a good cleaning. Took it apart and cleaned the burners and cleaned the shell. Week 5 of our home isolation this week. For Dinner tonight Grilled BBQ Chicken Breasts w/ Sliced potatoes and Baked Beans.

I had picked up a package of Katie’s Best Skinless and Boneless Chicken Breasts at Meijer and had it in the freezer, laid the package in the fridge overnight to thaw. For the BBQ Sauce I’m using Kraft Hickory Smoke BBQ Sauce. I’m seasoning it with Morton’s Lite Salt and Ground Black Pepper. I went out and fired the grill up first. Next I sprayed the Chicken with Pam Non Stick Cooking Spray on both sides of the Chicken Breast, then seasoned them with the Salt and Pepper and waited for the Grill to heat.

 

With the Grill ready I started. Added the Chicken and shut the lid on the grill. I let the chicken cook for 7 minutes, then used the tongs to flip the breasts over. Grilled for another 7 minutes longer. With about 1 minute of cooking time left I basted the Chicken with the Kraft Hickory Smoke BBQ Sauce and finished cooking. Checked temperature of the Chicken with a thermometer reads it read just a tad over 165°. The Chicken came out fantastic! Moist and flavorful. First time using the Kraft Sauce and it was excellent!

 

As the Chicken was cooking I prepared the side dishes. For one side to go with the Chicken I prepared A can of Meijer Sliced Potatoes. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through and done!

 

 

 

 

Then for another side I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans! I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. And Dinner is served! The Chicken was spot on and the Potatoes and Beans work perfect with the BBQ Chicken. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Stick Pretzels with a Diet Peach Snapple to drink. Take care and stay safe everyone!

 

 

 

 

 

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

March 23, 2020 at 6:53 PM | Posted in Pasta Roni, seafood, shrimp | 1 Comment
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Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

 

 

For Breakfast I made a Ham and Cheese Egg White Omelet. I used Bob Evan’s Egg Whites, Meijer Cubed Ham, and Sargento Off the Block Cheddar Cheese. I also had a cup of my favorite Tea, Bigelow Decaf Green Tea. More rain today and every day until next Monday. So rain today and a high of 54 degrees. Well its week 2 of isolation. The Governor of Ohio has shutdown everything but Hospitals, Doctor’s Offices, Grocery Stores, essential Repair shops, and Drive Thru or Curb Side Restaurants. My cousin has been bringing us food and such when she ventures out. Also I’ve been ordering what food and needs on line but its tough finding it anymore. Most Stores are out of a lot of items but its starting to better. So wait is what we’ll do until the virus passes or a cure comes along. I hope all of you stay healthy! For Dinner tonight a favorite of mine, Shrimp w/ Pasta Roni.

 

Thank goodness for our 2 freezers! We have a good supply of items in the freezer. So for the Shrimp part of the dish I used Meijer Brand Frozen Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box, leftovers coming tomorrow. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one easily prepared and delicious Shrimp and Pasta Dish! Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert/Snack later a bowl of Smart Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herb

 

 

 

 

 

Shrimp Health Benefits……….
Shrimp may have a variety of health benefits. It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp may also promote heart and brain health due to its content of omega-3 fatty acids and the antioxidant astaxanthin ( 6 , 11 , 12 , 13 ).

Leftover – Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

February 17, 2020 at 6:51 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Leftover – Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

 

 

To start the morning off I had a cup of Bigelow Decaf Green Tea. Well the my Hoveround Mobility Chair that i use broke down and I had to get out my other one out. One of my best friends came over and we worked on it and have it back up and running! This poor old chair is beat up but I love it! Luckily I had the spare parts to repair it. I go on Ebay and buy spare parts for my Hoveround when I can find them. So for Dinner tonight I reheat the Leftover Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread. I’ve left the original post from yesterday below for description and instructions. Enjoy!

I had bought a box of Zatarain’s Gumbo Mix with Rice while at Meijer last week. So for Dinner tonight I’m preparing a Smoked Turkey Sausage and Shrimp Gumbo. Using the Zatrain’s Gumbo Mix, Butterball Hardwood Smoked Turkey Sausage, and a bag of Meijer Frozen Shrimp (Large Size). Add all together and I’ve one Delicious Meal coming!

 

 

 

 

To prepare it I got a large saucepan and sprayed it with Pam Non Stick Cooking Spray. Then added 6 cups of Water, bite sized sliced 1 1/2 Sausages of the Butterball Smoked Turkey Sausage, and the Gumbo Mix. Mixed until well blended together. I brought it to a boil; covered and simmered for 25 minutes.

 

 

 

 

 

Next as the Gumbo was cooking I got the Shrimp out of the fridge washed then and let then drain in a colander. Then with 15 minutes of cooking time left I added the Shrimp to the Gumbo, stirring again until well mixed. Continued for 15 minutes. Removed the pot from the heat and let it stand for 5 minutes before serving.

 

 

 

 

This made one excellent Gumbo Dish! The Mix itself was flavored perfect, spicy but not over powering. Then with the added Sausage and Shrimp, it just capped everything off! I added a few shakes of Frank’s Hot Sauce to the Dish also. Lots of delicious leftovers for tomorrow!

 

 

 

 

Then I also baked a loaf of La Baguette Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for a couple of lunches! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Pretzel Sticks with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

ZATARAIN’S® GUMBO MIX WITH RICE

In New Orleans, there are as many different varieties of gumbo as there are people who make it. Zatarain’s Gumbo Mix with Rice is a flavorful foundation, making it easy to create classics like shrimp & okra or chicken & sausage gumbo – or to invent a new signature gumbo of your own!

Gumbo is the quintessential dish of New Orleans, a city of diverse influences that formed a new culture greater than the sum of its parts. Those same influences are reflected in every bowl of gumbo. The dish is a rich and flavorful melting pot, just like its hometown.

Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.

MICROWAVE DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart microwavable bowl until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Cover. Microwave on HIGH 30 minutes or until rice is tender, stirring occasionally.
For Seafood Gumbo: Cover. Microwave on HIGH 20 minutes, stirring occasionally. Stir in seafood. Cover. Microwave on HIGH 10 minutes longer or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes.

80 CALORIES
0g TOTAL FAT
0mg CHOLESTEROL
750mg SODIUM
18g CARBOHYDRATES
<1g FIBER
0g SUGAR
2g PROTEIN
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

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