Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots

October 23, 2013 at 5:24 PM | Posted in carrots, fish, potatoes | Leave a comment
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Today’s Menu: Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots

 

 

Fried Yellow Lake Perch Pot Pancakes 006
Lot of rain early and then a cold and windy day, only a high of about 41 today. Ran some errands and filled the car up with gas before it went back up. I had some Yellow Lake Perch in the freezer, had purchased it from Meijer a couple of weeks ago. Laid in the fridge overnight to thaw. For dinner tonight, Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots.

 

 

I like using Lake Perch, fries up a beautiful golden brown and like most fresh water fish has a fantastic taste. After thawing I rinsed the fillets in water and patted dry. I then seasoned them with Sea Salt and rolled the fillets in Zatarain’s Crispy Southern Fish Fri. Pan fried them in Canola Oil, 3 minutes per side. They came out with a golden brown crust and delicious! My Mom says I get my love of Fish from my Great Grandfather. Mom said they always knew he was coming to visit because my Grandmother would always fry up a big batch of Fish and a cast iron skillet of Cornbread, and doesn’t get any better than that!

 

 

Fried Yellow Lake Perch Pot Pancakes 002
For a side dish I made some Potato Pancakes. I used Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). I also heated up a single serving can of Kroger Brand Sliced Carrots. For dessert tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 

 

Crispy Southern Fish FriZatarain's Crispy Southern
The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Ingredients:
ENRICHED YELLOW CORN FLOUR (CORN MEAL, IRON, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SPICES (INCLUDING RED PEPPER) , CITRIC ACID, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), GARLIC, CORN MALTODEXTRIN, ONION, LEMON PUREE. AND LEMON JUICE.
Nutrition Facts

Serving Size: 2 Tbsp Mix (17g)

Servings Per Container: about 20
Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%
Vitamin C: 0%
Calcium: 0%
Iron: 0%
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx

 

 
Manischewitz Potato Pancake MixMANISCHEWITZ Potato Pancake Mix

Ingredients
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Directions
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)

 

http://www.manischewitz.com/sidesandmixesproducts.html

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Hamburger Helper Lasagna w/ Green leaf Lettuce and Radish Salad

October 8, 2013 at 5:29 PM | Posted in Hamburger Helper, Jennie-O Turkey Products, pasta | Leave a comment
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Today’s Menu: Hamburger Helper Lasagna w/ Green leaf Lettuce and Radish Salad

Hamburger Helper Lasagna 005

 

 

The days are really getting shorter, 7:14 am sunrise and 7:09 pm sunset. Another cool day to start and a beautiful, sunny Autumn Day. I really enjoy this weather!Got out and had the car cleaned inside and out and spent the day outside. For dinner tried a new one, Hamburger Helper Lasagna. I prepared Hamburger Helper Lasagna w/ Green leaf Lettuce and Radish Salad.

 

 

I had seen the commercials about Hamburger Helper new mixes so I thought I would give one a try. I used the Hamburger Helper Lasagna but instead of Hamburger I used Jennie – O Extra Lean Ground Turkey Breast. I just followed the instructions on the box to prepare it. The box contained the Sauce Mix and Pasta and I added 1 lb. of Jennie – O Ground Turkey Breast, 2 3/4 cups of hot Water, and 1/2 cup of 2% White Milk. I just browned the Ground Turkey, drained and removed from heat. Then stirred in the Sauce Mix and hot water until dissolved. Stir in the Milk and Pasta. Returned to heat , and heated until boiling. Reduced the heat. Cover, and simmer about 12 minutes (Stirring occasionally). When the Pasta got tender removed from the heat and served! Came out really tasty! Good flavor and seasoning. The Pasta came out tender and went well with the Ground Turkey substitute. Quite a bit leftover so I’ll have my lunch ready for the next couple of days.

 

Hamburger Helper Lasagna 006

To go with my Lasagna I made a Green leaf Lettuce and Radish Salad. I added a bit of fresh grated Parmesan Cheese and a couple of Green Olives Stuffed with Bleu Cheese. I used Ken’s Steakhouse Light Options Sweet Vandalia Onion Dressing. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 

 

 

Hamburger Helper LasagnaHamburger Helper Lasagna

Lasagna skillet-meal mix of pasta and Italian-style sauce mix for hamburger.
Hamburger Helper dinner mixes help bring busy families together for a hearty, wholesome meal. With Hamburger Helper, it’s simple to create a home-cooked skillet meal–just add ground beef to the specially selected pasta, rice, potatoes, or stuffing and seasoned sauce mixes to create a wide variety of flavorful dinners. Bring an Italian-style favorite to your table with the enriched pasta, tomato, oregano, and cheddar cheese of Hamburger Helper Lasagna. Each package makes five one-cup servings. Hamburger Helper can add a host of flavors to your mealtime solutions: other Italian-style favorites include Four Cheese Lasagna and Cheesy Italian Shells. After all, who couldn’t use a little help in the kitchen?

 

Ingredients
Enriched Pasta (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Tomato, Sugar, Corn Starch, Salt, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Dried Garlic, Dried Onion, Citric Acid, Dextrose, Partially Hydrogenated Soybean Oil, Monosodium Glutamate, Basil, Dried Enzyme Modified Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes, Calcium Chloride), Maltodextrin, Oregano, Hydrolyzed Soy and Corn Protein, Color (Yellow Lakes 5&6, Red Lake 40 and Other Color Added), Natural and Artificial Flavor, Autolyzed Yeast Extract, Paprika, Egg. Freshness Preserved By Ascorbic Acid.

 

Betty Crocker – Hamburger Helper-lasagna
Servings:  1- Cup Prepared
Calories 290 Sodium 730 mg
Total Fat 11 g Potassium 0 mg
Saturated 5 g Total Carbs 27 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 4 g
Trans 1 g Protein 20 g
Cholesterol 55 mg

Shrimp and Smoked Turkey Sausage Jambalaya w/ Baked Sour Dough Bread

September 10, 2013 at 6:01 PM | Posted in rice, shrimp, spices and herbs, Zatarain's | 2 Comments
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Today’s Menu: Shrimp and Smoked Turkey Sausage Jambalaya w/ Baked Sour Dough BreadZatarain's Shrimp Sausage Jambalaya 004

 

 

It’s amazing how you take things for granted until it’s taken away from you. Early this morning there was a water main leak here in the park. We had no water from around 7:00 this morning till about 3:00 this afternoon. Which wasn’t a long time but if you weren’t prepared or warned about it, it was forever! Had an eye appointment, no changes which is a good thing. For dinner one hearty dish, Shrimp and Smoked Turkey Sausage Jambalaya w/ Baked Sour Dough Bread! I’ll be making sure there’s extra boxes of this in the pantry, everyone loved it.

 
I used Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium) for my base for the Jambalaya. I use Zatarain’s Products whenever I can, love the flavor and seasoning of all their products. To prepare it I just followed the easy instructions on the box. Mixed 2 1/2 cups of Water and 2 tablespoons of Extra Virgin Olive Oil, and brought it to a boil. Added the Zatarain’s Jambalaya Mix and my Butterball Hardwood Smoked Turkey Sausage, I had sliced the Sausage into smaller pieces before adding. Returned it to a boil, and then reduced the heat to low. Covered and simmered for about 25 minutes till most of the moisture had been absorbed. With 10 minutes left I added my Jumbo Shrimp, till fully cooked and turned pink. Removed it from the heat and let it rest for about 5 minutes before I served it. The Smoked Turkey Sausage and Jumbo Shrimp made a fantastic pairing with the Jambalaya Mix! I added a couple of shakes of Frank’s Red Hot Sauce to the mix also, nothing like a little heat to liven things up! This makes one delicious dish.

 

 
I also had a half loaf of Sour Dough Bread that I baked. For dessert a bowl of some fresh sliced South Carolina Peaches, LOVE these!

 

 

 

 

Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium)Zatarain's Shrimp Sausage Jambalaya 001

Reduced Sodium Jambalaya Mix
Authentic New Orleans flavor with 25% less sodium than the original.

* This Easy-to-Prepare Dinner Mix Has Just The Right Blend of Ingredients For A Great-Tasting, Authentic New Orleans Style Meal. Zatarain’s Has Been The Leader In Authentic New Orleans Style Food Since 1889. So When You Want Great Flavor, Jazz It Up With Zatarain’s!
* Zatarain’s, New Orleans, La 70114. Comments Or Questions? Call 1-877-837-3796 Or Visit Us Online At Www.Zatarain.Com For Great Recipe Ideas and Product Information.
* A New Orleans Tradition Since 1889
* 25% Less Sodium Than Our Original Jambalaya Mix
* Add Meat to Make A Complete Meal
* Serves 6
Ingredients;
Enriched Long Grain Parboiled Rice (Iron Phosphate, Niacin, Thiamine Mononitrate and Folic Acid), Dehydrated Vegetables (Onion, Bell Pepper), Salt, Yeast Extract, Soy Sauce (100% Soybean), Dextrose, Thiamine Hydrochloride, Soybean Oil (Tbhq Added As A Preservative), Paprika, Potassium Chloride, Garlic, Spices, Monosodium Glutamate, Chili Powder, Caramel Color, Silicon Dioxide (Flow Agent).

 

Amount Per Serving % Daily Value
Calories: 130

Calories from Fat: 0

Total Fat: 0 0%

Saturated Fat: 0 0%

Cholesterol: 0mg 0%

Sodium: 360mg 15%

Total Carb: 29g 10%

Dietary Fiber: <1g 4%

Sugar: 0g

Protein: 3g

 
http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Jambalaya.aspx

Kitchen Hint of the Day!

August 16, 2013 at 7:55 AM | Posted in Kitchen Hints | Leave a comment
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It’s frustrating to have to throw out condiments like sour cream, mayo, yogurt, and mustard because you didn’t use the entire container before it went bad. However, you can easily combat this by changing containers as you use up the item. Using a smaller container exposes the condiment to less air – and fewer bacteria. The trick of course, is making sure you successfully transfer every bit of mayo possible from the jar to the tiny Tupperware. We usually do our container downsizing right before we’re about to use the condiment on something. That way, we can scrape out what we don’t transfer on to your sandwiches.

 

Today’s Menu: Pita Bread Chili Dogs

August 10, 2013 at 5:13 PM | Posted in Ball Park Smoked Turkey Franks, Joseph's Pita Bread, Sargento's Cheese, turkey chili | Leave a comment
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Today’s Menu: Pita Bread Chili DogsPita Bread Chili Dogs 007

 

 
Spent the day on a project I’ve been meaning to do for a while now. I refinshed a small book-case I have. The top of it had watermarks on it that had ruined the finish. For dinner I prepared Pita Bread Chili Dogs.

 

 

I’ve using Pita Bread instead of Buns lately, lower in calories, fat, and carbs. So I thought why not try a Chili and Cheese Dog. I used Ball Park Smoked White Turkey Franks, which I use whenever I eat Hot Dogs, best tasting Turkey Frank there is. You can grill them or boil them, I boiled these. Then for my Chili I used Hormel Turkey Chili with Beans and Sargento Reduced Fat Shredded Sharp Cheddar along with some French’s Yellow Mustard. While warming the Chili up I added a few shakes of Frank’s Red Hot Sauce, everythings better with Frank’s! Then for my Pita Bread I used Joseph’s Flax Oat Bran and Whole Wheat Pita Bread. I’ve been dropping a few pounds and Joseph’s helps by cutting the calories, fat, and carbs from sandwiches or anything else I would normally use a Bun for. Turned out delicious! I’ll have these again soon.

 

 

For a dessert/snack later a new product, Keebler Town House Oven Baked Pita Crackers w/ Sea Salt. I had those and dipped them in some Helluva Good Bacon and Horse Radish Sour Cream Dip. Made a nice combo, the Crackers are 70 calories and 11 carbs for 6 Crackers.

 

 

 

 

Keebler Town House Oven Baked Pita CrackersKeebler Town House Pita Crackers

Host a happy get-together with these crisp, oven-baked crackers with a rustic blend of savory herbs and spices inspired by pita crackers. They make the perfect pair with your favorite toppings and dips.
NUTRITION FACTS
Serving size 6 crackers (15g)
Calories 70 Kcal
Total Fat 2.5 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 140 mg
Total Carbohydrate 11g
Dietary Fiber 0.25 g
Sugars 1 g
Protein 1 g
http://www.keebler.com/product-keebler-town-house-pita-crackers-sea-salt-31694.aspx

 

 

 
Helluva Good BACON HORSERADISH DIPHelluva Good Bacon Horseradish

Heluva Good!® Bacon Horseradish Dip blends flavorful bacon bits and zesty horseradish with creamy sour cream to create intense flavor that adds kick to any BBQ or get together.

Ingredients
CULTURED PASTEURIZED MILK, CREAM AND NONFAT MILK, SALT SUGAR, BACON BITS (CURED WITH WATER, SALT, SODIUM PHOSPHATE, SODIUM NITRATE, SMOKE FLAVORING, SUGAR, SODIUM ERYTHORBATE, BROWN SUGAR, SODIUM ASCORBATE, POTASSIUM CHLORIDE, DEXTROSE), TORULA YEAST (SULFITES), DEHYDRATED HORSERADISH, SILICON DIOXIDE, MONOSODIUM GLUTAMATE, HYDROLYZED CORN GLUTEN, DEHYDRATED ONION, MODIFIED CORN STARCH, NATURAL FLAVORS, SPICE, DISODIUM IOSINATE, AND DISODIUM GUANYLATE, MALTODEXTRIN, CARAMEL COLOR, YEAST EXTRACT, GELATIN, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), SOYBEAN OIL AND ENZYME.
Nutrition Facts
Serving Size2 Tbsp (31 g)
Amount per Serving
Calories50 Calories from Fat40
% Daily Values
Total Fat4.5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol20mg 6%
Sodium250mg 10%
Total Carbohydrate2g 1%
Fiber0g 0%
Sugar2g
Protein1g 3%

 
http://www.heluvagood.com/products/proddetail.aspx?id=368

 

Grilled Blackened Grouper w/ Southwest Style Rice and Beans, and…

May 23, 2013 at 5:17 PM | Posted in beans, fish, grilling, rice, Zatarain's | Leave a comment
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Today’s Menu: Grilled Blackened Grouper w/ Southwest Style Rice and Beans, Cut Spears of Asparagus, and Beans, and Whole Grain Bread.

 

 

 
Yesterday afternoon a couple of good friends of mine called and said they just got back from Florida and they had me something. Did they ever, they had went fishing the day before and brought me back a huge package of fresh Gulf Coast Grouper! Beautiful fillets, one of them was a 26 lb. Grouper. They also gave a bag of Cobalt which I tried for the first time last year. So tonight for dinner I prepared Grilled Blackened Grouper w/ Southwest Style Rice, Cut Spears of Asparagus, and Beans, and Whole Grain Bread.

 

To prepare the Grouper I’ll need a tablespoon or so of Blue Bonnet Light Stick Butter and Zatarain’s Blackened Seasoning. Preheated Grilled Blackened Grouper 003the grill up on high I rinsed the Grouper off and patted dry. Melted the 1 T butter in a microwave about 15 seconds and brushed both sides of the Grouper with the melted butter. I then coated both sides of the Grouper with a generous amount of the rub. Then I got my Fish Basket out and sprayed it with Pam Grill Spray. Loaded the Grouper in the grill basket. If you’re using a griddle then add a tablespoon or so of vegetable oil to grill. Do not use olive oil since it smokes at high temperatures. Placed my Grouper on the preheated grill and closed the lid. Grilled for only 2 minutes and then flipped it and grilled another 2 minutes. Use a watch and keep a very close eye on it, do not over cook! The result some beautifully delicious Blackened Grouper! You had the heat of the Blackened Seasoning and grilling it with the lid shut gave it a nice smoked taste also. I couldn’t get it much fresher either, straight from the Gulf and on to the grill in a matter of 3 days! I’ll have some leftovers for Grouper Sandwiches for lunch tomorrow!

 
To go with my Grouper I prepared a new dish from Meijer, Meijer Steamable Southwest Style Rice and Beans with Butter Sauce. Comes frozen in a microwaveable bag. Just heat for microwave 4-5 minutes and it’s ready. Meijer’s has winner with this great taste, easy to fix, and it’s 210 calories, 2g fat, 38 carbs. They had several new Steamable Items and I purchased 2 other kinds I’ll give a try another time. I also had a side of Green Giant Cut Spears of Asparagus, and Healthy Choice Whole Grain Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

Zatarain’s Blackened SeasoningZatarain's Blackened Seasoning
This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0

Calories from Fat: 0

Total Fat: 0 0

Saturated Fat: 0 0

Cholesterol: 0 0

Sodium: 170mg 7%

Total Carb: 0 0

Dietary Fiber: 0 0

Sugar: 0

Protein: 0

Vitamin A: 4%

Vitamin C: 0%

Calcium: 0%

Iron: 0%

Organic: 0%

 

http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Campbell’s Chunky New England Clam Chowder w/ Grilled Cheese Sandwich

April 17, 2013 at 5:09 PM | Posted in Healthy Life Whole Grain Breads, Sargento's Cheese, soup | Leave a comment
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Today’s Menu: Campbell’s Chunky New England Clam Chowder w/ Grilled Cheese Sandwich

 
Well my original plan was to have a new recipe with Chicken Tenders that had Honey in the recipe. I thought I had plenty of Honey onCampbells New England clam Chowder 006hand but as I was gathering my ingredients I found I just had a small amount and it had turned to Sugar. I’ll learn to check ahead! So with that put on hold I went with Campbell’s Chunky New England Clam Chowder and Hearty Potatoes w/ Grilled Cheese Sandwich.

 
The Clam Chowder was easy to prepare; just empty the can into a small sauce pan and stir and heat. It’s a very good tasting Chowder that’s nice and thick. I served it with a side of Skyline Oyster Crackers. To go with the Chowder I made a Grilled Cheese Sandwich using Healthy Life Whole Grain Bread and Sargento Reduced Fat Cheddar Jack Cheese. Everything simple but filling and delicious. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

Campbell’s Chunky New England Clam Chowder w/ Hearty Potatoes Soup

Tender Atlantic clams & heart potatoes
America’s #1 selling New England clam chowder
Good source of fiber**
Thick & creamy
**Contains 13 g of total fiber per serving

Made in USA

 

Nutrition Facts

Servings: 1
Calories 210 Sodium 870 mg
Total Fat 12 g Potassium 0 mg
Saturated 2 g Total Carbs 17 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 6 g
Cholesterol 10 mg
Vitamin A 0% Calcium 8%
Vitamin C 6% Iron 6%
INGREDIENTS: CLAM STOCK, POTATOES, CLAMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA AND/OR SOYBEAN), CONTAINS LESS THAN 2% OF: POTATO STARCH, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SOY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, MODIFIED FOOD STARCH, SODIUM PHOSPHATE, FLAVORING, SPICE, FLAVORING (COD), CLAM EXTRACT POWDER (CLAM MEAT, SALT, SUGAR, SOY SAUCE [SOYBEANS, WHEAT, SALT]), SUCCINIC ACID

 
http://www.campbellsoup.com/Products/Chunky?pd=yes

 

Whole Grain Penne Rigate and Smoked Turkey Sausage w/ Baked Mozza Parm Bread

February 17, 2013 at 6:50 PM | Posted in Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Whole Grain Penne Rigate and Smoked Turkey Sausage w/ Baked Mozza Parm BreadSmoked Turkey Sausage Pasta 006

 

 

 

I had made a small bowl of Italian Pasta Salad for lunch earlier today and the Pasta tasted so good I made another Pasta dish for dinner, Whole Grain Penne Rigate and Smoked Turkey Sausage w/ Baked Mozza Parm Bread.

 

 

 

To prepare it I used Ronzoni Healthy Harvest Whole Grain Penne Rigate, Eckrich Turkey Smoked Sausage, Bella Vita Low Carb Pasta Sauce (Meat Flavored), fresh Grated Mozzarella Cheese, Sea Salt, and McCormick Grinder Italian Seasoning. Turn the heat to low, and pour 1/2 cup water into the skillet with the Eckrich sausage. To prepare the Sausage just add 2/3 cup of water to a skillet and heat to a boil. Add the Sausage and cover the skillet with a lid and reduce the heat to a simmer. Simmer for 10 minutes until it’s heated through out. While that was cooking I took my Sauce and put that into a medium sauce pan, put the lid on, and heated on low. After the Sausage was done I sliced it into bite size pieces and added to the Pasta Sauce. I then boiled my Pasta by the box instructions. Boiled for 10 minutes and drained the water and added my Sausage and Pasta Sauce to the Pasta. Seasoned everything with Sea Salt and McCormick Grinder Italian Seasoning, mixed well and served topping it with freshly shredded Mozzarella Cheese. Makes a delicious and filling dinner! I love that Smoked Turkey Sausage! To prepare the Mozza Parm Bread just take 2 slices of bread, I used Aunt Millie’s Light Whole Grain Bread, butter both slices, add a light coating of Kraft Shredded Parmesan Cheese and sprinkle with freshly shredded Mozzarella Cheese. Bake at 400 degrees until Cheese has melted and served. For Dessert/Snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

Eckrich Smoked Turkey Sausage

Fully cooked. Since 1894. Inspected for wholesomeness by US Department of Agriculture. 1/2 the fat than USDA data for pork & beef smoked sausage. (Fat grams reduced from 15 g to 7 g.) Naturally hardwood smoked.

Ingredients
Poultry Ingredients (Turkey, Mechanically Separated Turkey), Water, Corn Syrup, Contains 2% or Less of Dextrose, Flavorings, Modified Food Starch, Autolyzed Yeast, Monosodium Glutamate, Potassium and Sodium Lactate, Salt, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Vitamin C (Ascorbic Acid).

Directions
Skillet: Bring 2/3 cup water to boil in skillet. Add sausage, cover and reduce heat. Simmer 8 to 10 minutes. Microwave: Place sausage in microwave-safe dish, add 1/2 cup water and cover. Heat on High (100% power) 2 pieces 5 to 6 minutes and 1 piece 3-3/4 to 4-1/4 minutes, or until hot. You may need to adjust the time for your microwave. After opening, use within 7 days. Keep refrigerated.

Nutrition Facts
Calories in Eckrich Smoked Turkey Sausage

Serving Size: 1 oz
Amount Per Serving
Calories 110.0
Total Fat 3.5 g
Saturated Fat 1.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 15.0 mg
Sodium 320.0 mg
Potassium 0.0 mg
Total Carbohydrate 4.0 g

Seafood Gumbo and Cornbread

January 21, 2013 at 6:22 PM | Posted in scallops, Sea Salt, seafood, shrimp, spices and herbs | Leave a comment
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Today’s Menu: Seafood Gumbo and CornbreadSeafod Gumbo 007

What a wild day outside today! We have a wind chill in the single digits along with snow squalls. There’s been two different major car pile – ups due to white out conditions. One pile up had about 50 cars and another between 70-80 cars! Great day to stay in and stay warm! For dinner I prepared Seafood Gumbo and Cornbread. I used my last frozen Gumbo I had so I’ll have to make a fresh batch soon! This Gumbo freezes up and reheats so good.
To make it I used Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I added Shrimp, Crawfish, Scallops, and Langostino Lobster Tail Meat Pieces. The Crawfish Tail was leftover from a previous order I had purchased from The Cajun Grocer and I purchase my bags of Lobster from Jungle Jim’s Market. The Seafood goes perfect with the Luzianne Roux! This is the second time I’ve added the Langostino Lobster Tail Meat Pieces. It fits in perfect, the sweetness of the Lobster Meat and the heat of the Red Pepper and Hot Sauce was a perfect match! Plus as always I have a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. For a side I baked a small skillet of Martha White Cornbread of to go along with the Gumbo and soak up some of that wonderful Roux. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla ice Cream.

Seafood Gumbo

Ingredients:
Scallops, Shrimp, Lobster, Crawfish Tail
1 Pound of Shrimp, Crawfish, Lobster, and Sea Scallops

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit
Directions:

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile cut the Sea Scallops in half if their Jumbo size, peel the raw Shrimp, if needed.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crawfish, and Lobster. Cover and continue to simmer for 7 – 9 more minutes. Serve.
Luzianne Gumbo Dinner Kit

Description:
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.

Ingredients:
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.

Directions:
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.

Nutrition Facts
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Sodium 760mg32%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Sugars 3.0g
Protein 4.0g

Seafood Gumbo and Cornbread

November 26, 2012 at 6:36 PM | Posted in gumbo, scallops, Sea Salt, seafood, shrimp | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Seafood Gumbo and Cornbread

 

 

I wanted Seafood and I wanted it in a hearty and healthy Gumbo. So I broke out the Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I cleared the freezer to make this grabbing anything Seafood! I added Shrimp, Crawfish, Scallops, and Langostino Lobster Tail Meat Pieces. The Crawfish Tail was leftover from a previous order I had purchased from The Cajun Grocer and I purchased the bag of Lobster from Jungle Jim’s market. The Seafood mixed in with the Roux, too good! This was the first time I added the Langostino Lobster Tail Meat Pieces. It fit in perfect the sweetness of the Lobster Meat and the heat of the Red Pepper and Hot Sauce was a perfect match! Plus a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. For a side I baked a small skillet of Cornbread of to go along with the Gumbo and soak up some of that wonderful Roux. I used Martha White For dessert later a slice of fresh baked Pillsbury Nut Quick Bread.

 

Seafood Gumbo

Ingredients:

Scallops, Shrimp, Lobster, Crawfish Tail

1 Pound of Shrimp, Crawfish, Lobster, and Sea Scallops

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit
Directions:

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile cut the Sea Scallops in half if their Jumbo size, peel the raw Shrimp, if needed.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crawfish, and Lobsterand. Cover and continue to simmer for 7 – 9 more minutes. Serve.

 
Luzianne Gumbo Dinner Kit

Description:
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.

Ingredients:
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.

Directions:
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.

Nutrition Facts
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Sodium 760mg32%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Sugars 3.0g
Protein 4.0g

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