Baked Salmon w/ Roasted Asparagus

September 25, 2019 at 6:35 PM | Posted in fish, salmon | 2 Comments
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Today’s Menu: Baked Salmon w/ Roasted Asparagus

 

 

For Breakfast this morning I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, and Shredded Cheddar Cheese. Also had a cup of Bigelow Decaf Green Tea. Partly cloudy and 83 degrees out today. After Breakfast I headed out to Meijer for a few items and on the way back stopped by McDonald’s and picked up Breakfast for Mom. After Lunch I got the cart out and did some yard work. For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.

 

 

 

I purchased a package of North Atlantic Salmon from Meijer earlier in the day. To make it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive Oil.

 

 

 

 

 

 

To prepare it; I preheated the oven on 400 degrees. I then got a small baking pan and sprayed it with Pam Cooking Spray. I washed the Fillet off in cold water and patted dry with a paper towel. Next I put a light coat of the Extra Light Olive Oil on the Fillet and then seasoned. Put the Fillet in the pan and baked. I baked it for 10 minutes, and done. Excellent Salmon!

 

 

 

 

 

For a side I prepared Roasted Asparagus. To prepare it I’ll need; 1 bunch of Asparagus, 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve. Comes out tender and delicious. I like the combo of Baked Salmon and Roasted Asparagus! For Dessert later a bowl of Skinny Pop – Pop Corn and a Diet Mango/Tea Snapple.

 

 

 

 

 

 

 

Atlantic Salmon
The Atlantic salmon is a species of ray-finned fish in the family Salmonidae. It is found in the northern Atlantic Ocean, in rivers that flow into the north Atlantic and, due to human introduction, in the north Pacific Ocean.
https://en.wikipedia.org/wiki/Atlantic_salmon

 

Baked Salmon w/ Roasted Asparagus

August 25, 2019 at 6:31 PM | Posted in salmon, seafood | Leave a comment
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Today’s Menu: Baked Salmon w/ Roasted Asparagus

 

 

 

For Breakfast this morning I prepared some Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! 83 degrees and partly cloudy out, no humidity! Did a load of laundry after Breakfast and then ran the vacuum. After Lunch I got the cart out and raked the front yard again. Then got the leaf blower out and cleaned off the deck and driveway areas. For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.

I purchased a package of North Atlantic Salmon from Meijer the day before and had it in fridge. To make it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive Oil.

 

 

 

 

 

To prepare it; I preheated the oven on 400 degrees. I then got a small baking pan and sprayed it with Pam Cooking Spray. I washed the Fillet off in cold water and patted dry with a paper towel. Next I put a light coat of the Extra Light Olive Oil on the Fillet and then seasoned. Lined the Fillet in the pan and baked. I baked it for 8 minutes, and done. Excellent Salmon!

 

 

 

 

 

For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Asparagus, 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve. Comes out tender and delicious. I like the como of Baked Salmon and Roasted Asparagus! For Dessert later a bowl of fresh sliced South Carolina Peaches.

 

 

 

 

 

 

 

Atlantic Salmon
The Atlantic salmon is a species of ray-finned fish in the family Salmonidae. It is found in the northern Atlantic Ocean, in rivers that flow into the north Atlantic and, due to human introduction, in the north Pacific Ocean.
https://en.wikipedia.org/wiki/Atlantic_salmon

Baked Salmon w/ Roasted Asparagus

July 24, 2019 at 6:40 PM | Posted in salmon | Leave a comment
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Today’s Menu: Baked Salmon w/ Roasted Asparagus

 

 

To start this beautiful morning off I Scrambled a couple of Eggs. I topped them with a sprinkle of Sargento Off the Block Sharp Cheddar Cheese and some Ortega Chipotle Taco Sauce, I love that Sauce! Then I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and a cup of Bigelow Decaf Green Tea. What a beautiful morning out there today. I went out to get the morning papers and the was rising in the East and what a picture! Pink, Yellow, Orange, Red and Blue had the morning sky lit up! After Breakfast I went to Walmart for a couple of items and stopped by McDonald’s and picked up Breakfast for Mom. Got the cart out of the shed and did some work around the yard. Washed down the Deck and Ramp and did some work around the outside. 78 degrees and mostly sunny outside, and no humidity again! For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.

 

 

I purchased a package of North Atlantic Salmon from Meijer and had it in the freezer. To make it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive Oil.

 

 

 

 

 

 


To prepare it; I preheated the oven on 400 degrees. I then got a small baking pan and sprayed it with Pam Cooking Spray. I washed the Fillet off in cold water and patted dry with a paper towel. Next I put a light coat of the Extra Light Olive Oil on the Fillet and then seasoned. Lined the Fillet in the pan and baked. I baked it for 8 minutes, and done. Excellent Salmon!

 

 

 

 

 


For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious! For Dessert later a Jello Sugarless Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 


Atlantic Salmon
The Atlantic salmon is a species of ray-finned fish in the family Salmonidae. It is found in the northern Atlantic Ocean, in rivers that flow into the north Atlantic and, due to human introduction, in the north Pacific Ocean.
https://en.wikipedia.org/wiki/Atlantic_salmon

“Meatless Monday” Recipe of the Week – ZUCCHINI PARMESAN FRITTERS

June 10, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ZUCCHINI PARMESAN FRITTERS. Fritters the healthy way! Only 159 calories and 5 carbs per serving! The recipe is off one of my favorite sites, the Diabetic Gourmet Magazine. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ZUCCHINI PARMESAN FRITTERS

Ingredients

4 large eggs, separated
2 medium zucchini, trimmed and grated
1/2 cup grated Parmesan cheese
1/2 cup shredded whole-milk mozzarella cheese
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Canola or olive oil cooking spray
3 teaspoons canola or virgin olive oil

Directions

1 – Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
2 – Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
3 – Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
4 – Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.

Recipe Yield: Yield: 6 (2-fritter) servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 159
Fat: 11 grams
Protein: 11 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/zucchini-parmesan-fritters

It’s Nuts I tell you….WILD CALABRIAN BRUSCHETTA SPICES

February 28, 2019 at 6:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its WILD CALABRIAN BRUSCHETTA SPICES. An Italian Seasoning mix of Garlic, Oregano, Basil, Hot Pepper, Parsley, and Salt. Perfect Italian Seasoning for Pasta, Tomato Sauce, Fish, Chicken, Vegetables and more! This is just one of the Spices that you’ll find at the Nuts site (https://nuts.com/) Along with all the Spices you can choose from items like; NUTS and SEEDS, DRIED FRUIT, POWDERS, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING, BAKING, and GIFTS. Plus there’s FREE 1-2 day shipping on orders over $59, see for details. So check the site out for all their healthy and delicious items! Now more on the WILD CALABRIAN BRUSCHETTA SPICES. Enjoy and Make 2019 a Healthy One! https://nuts.com/

 

 

 

 

WILD CALABRIAN BRUSCHETTA SPICES
Our Wild Calabrian Bruschetta Spices can season just about anything! This enticing mix of herbs and spices contains garlic, oregano, basil, hot pepper, parsley, and salt. The hot peppers and other spices were hand-picked from the hills of Calabria in southern Italy. This blend will enhance the flavor of any dish; sprinkle it on pasta, tomato sauce, fish, chicken, vegetables and more.
Ingredients
Garlic, oregano, basil, hot pepper, parsley, salt Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

* Store in a cool dry place. Refrigeration is not needed.

 

 

Order securely online or call us:
800-558-6887 or 908-523-0333
Operating Hours (ET):
M-TH 8AM-8PM
F-S 8AM-6:30PM
https://nuts.com/

Kitchen Hint of the Day! SUNDAY

October 21, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Too much garlic……….

Added too much garlic to a dish? Adding lots of fresh, chopped parsley may counteract it. Is it possible to add too much garlic, I don’t know!

Parslied Carrots

April 29, 2017 at 5:17 AM | Posted in CooksRecipes | Leave a comment
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Here’s a Diabetic Friendly Side Dish that will go great with any meal, Parslied Carrots! Made with Baby Carrots and it’s only 77 calories and 12 carbs per serving! You can find this recipe along with all the other delicious recipes at the CooksRecipes website (http://www.cooksrecipes.com/index.html). Enjoy and Eat Healthy!

 

 

Parslied Carrots
Sweet and lemony buttered baby carrots with parsley.

Recipe Ingredients:

1 pound baby carrots
1/2 cup water
2 tablespoons lemon juice
1 tablespoon margarine or butter
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 packets Equal® sweetener or 3/4 teaspoon Equal® for Recipes
2 tablespoons snipped parsley

Cooking Directions:

1 – In a medium saucepan combine carrots, water, lemon juice, margarine, salt and pepper. Bring to boiling; reduce heat. Cover; cook over low heat for 15 minutes or until just tender.
2 – Continue to cook, uncovered, 5 to 10 minutes more or until most of the liquid has evaporated, carefully stirring occasionally to prevent sticking.
3 – Remove from heat. Stir in Equal® sweetener and parsley.
Makes 4 (2/3 cup) servings.

Nutritional Information Per Serving (1/4 of recipe; 2/3 cup): 77 cal., 1 g pro., 12 g carbo., 3 g fat, 0 mg chol., 237 mg sodium.
http://www.cooksrecipes.com/diabetic/parslied-carrots-diabetic-recipe.html

Kitchen Hint of the Day!

March 20, 2017 at 6:25 AM | Posted in Kitchen Hints | Leave a comment
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Parsley hint…..

 
Freeze parsley in a plastic bag. When frozen rub bag between hands and the parsley will not need chopping.

Jennie – O Turkey Recipe of the Week – Turkey Ham in Pretzel Roll

February 24, 2017 at 6:08 AM | Posted in Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Ham in Pretzel Roll. A Sandwich that’s a meal! Made with JENNIE-O® Turkey Ham along with Onion, Red Bell Peppers, Parsley, Thyme, and Provolone Cheese. It’s served in a hollowed out pretzel Roll! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Eat Healthy! https://www.jennieo.com/

 

 

Turkey Ham in Pretzel Roll

INGREDIENTSturkey-ham-in-pretzel-roll

½ cup chopped onion
1 teaspoon vegetable oil
⅓ cup roasted red bell peppers, cut in ½–inch strips
2 teaspoons chopped fresh parsley
½ teaspoon chopped fresh thyme
1 cup shredded Provolone cheese
1 cup diced JENNIE-O® Turkey Ham
4 pretzel rolls

 
DIRECTIONS

Heat oven to 350°F.
1) In small skillet, sauté onion in oil 4 to 5 minutes or until soft. In medium bowl, toss together onion, peppers, parsley, thyme, cheese and turkey ham.
2) To hollow pretzel rolls, cut off one end and set aside. Carefully, scrape out inside of roll; discard or save for another use. Stuff ¼ of filling mixture into pretzel. Replace cut-off end and wrap with foil. Bake 15 to 20 minutes or until filling is warm.
3) To hollow pretzel rolls, cut off one end and set aside. Carefully, scrape out inside of roll; discard or save for another use. Stuff ¼ of filling mixture into pretzel. Replace cut-off end and wrap with foil. Bake 15 to 20 minutes or until filling is warm.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories300
Protein20g
Carbohydrates26g
Fiber2g
Sugars5g
Fat15g
Cholesterol25mg
Sodium930mg
Saturated Fat7g
https://www.jennieo.com/recipes/911-turkey-ham-in-pretzel-roll

Leftovers – Shrimp w/ Noodles and Mushrooms

September 9, 2016 at 5:05 PM | Posted in leftovers, mushrooms, Ronzoni Healthy Harvest Pasta, seafood, shrimp | 1 Comment
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Today’s Menu: Leftovers – Shrimp w/ Noodles and Mushrooms

 

 

shrimp-w-noodles-and-mushrooms-009
I made a Breakfast Sandwich this morning to start the day off. I scrambled 1 medium size Egg, fried up 4 slices of Boar’s Head Deluxe Ham, 1 slice of Sargento Ultra Thin Sharp Cheddar Cheese, and served on a toasted Healthy Life Whole Grain English Muffin.Back when I was able to work I would fix a Breakfast Sandwich every morning before work and wrap it in foil. Then eat on the way to work, used to love that! Outside it’s showers and in the low 80’s. Swept the driveway off and got the cart out and cleaned it up, much needed. Back inside it was computer cleaning day. Ran scans, reinstalled 2 programs, updated passwords, and then cleaned computer desk. So for Dinner tonight its Leftovers – Shrimp w/ Noodles and Mushrooms.

 

Far be it from me to let delicious leftovers go to waste! I really enjoyed last night’s Dinner. So much that I’m having the leftovers for my Dinner tonight! I’m just a huge fan of Shrimp and Pasta and with the added Mushrooms, I’m all over it! So for Dinner tonight its Leftovers – Shrimp w/ Noodles and Mushrooms. I’m leaving yesterday’s Dinner posting for the description and directions to make the dish, Enjoy!

 

 

shrimp-w-noodles-and-mushrooms-002
I came across a recipe from a site I follow, Food Mingle. The recipe was Egg Noodles and Mushrooms and it gave the idea for my Dinner tonight, thank you Food Mingle! So tonight I’m preparing Shrimp w/ Noodles with Mushrooms. To make the dish I’ll need; 1 – 1 lb. bag of Kroger Jumbo Shrimp, Old Bay Seasoning, 1/2 bag of Ronzini Smart Taste Extra Wide Noodle Style Pasta, sliced Baby Portabella Mushrooms, Parsley, and Sea Salt.

 

 

 

Shrimp, Tomato Pesto Sauce, Whole Grain Rotini, and Baked French 003
For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love the Shrimp and Seafood. 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 cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. So delicious and so easy to prepare! Removed them from the pan and placed them on a plate and set it aside.

 

shrimp-w-noodles-and-mushrooms-004
As the Shrimp was cooking in a small skillet I sauteed the sliced Mushrooms. Using Baby Bella Mushrooms, I sliced the Mushrooms. I seasoned them with Dried Thyme, Ground Smoked Cumin, Dried Parsley, and Sea Salt. Pan fried them in Extra Virgin Olive Oil and a pat of Blue Bonnet Light Butter. Removed from the heat and set aside.
 

 

 

Buffalo Tenderloin-Tips w Noodles and Whole Baby Carrots 010
Finally to prepare the Noodles I brought 2 qts. water to a rapid boil. To add flavor and reduce stickiness, add salt. Add the pasta and stir; return to rapid boil. Cook uncovered for 7 minutes, stirring occasionally. Drain well and empty the Noodles into a large bowl. Toss in the sauteed Mushrooms. Add the Shrimp, add the parsley, and season with a little salt, to taste. I love the combo of Shrimp and Pasta and throw in the Mushrooms, it’s a winner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Ronzini Smart Taste Extra Wide Noodle Style Pasta

Smart eating means combining great taste with nutrition. Ronzini Smart Taste Extra Wide Noodle Style Pasta has the white pasta taste your family loves and extra nutrients to help them grow strong and healthy. Ronzoni Smart Taste is an excellent source of fiber and an excellent source of the bone-building nutrients calcium and vitamin D. Plus, Ronzoni Smart Taste looks, cooks and tastes like regular white pasta. It’s a smart way for your family to get more nutrition from every pasta meal.

* Ronzini Smart Taste Extra Wide Noodle Style Pasta :Ronzini Smart Taste Extra Wide Noodle Style Pasta
* Cholesterol and yolk free
* Excellent source of calcium, vitamin D and fiberRonzini Smart Taste Extra Wide Noodle Style Pasta
* Low fat
* Low sodium

Directions:
Instructions: Cooking directions: bring water to a rapid boil. To add flavor and reduce stickiness, add salt. Add pasta and stir; return to rapid boil. Cook uncovered, stirring occasionally. Drain well. Serve as directed. Perfect pasta guide: for 1 portion: 1/4 bag pasta, 2 quarts water & 1 tsp. Salt; 2 portions: 1/2 bag pasta, 3 quarts water & 2 tsp. Salt; 4 portions: full bag of pasta, 5 quarts water & 1 tbsp. Salt. For very firm pasta cook 5 minutes. For firm pasta cook 6 minutes. For tender pasta cook 7 minutes. Maintaining perfect pasta: to keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce, and refrigerate

Nutrition Facts
Serving Size 56 G
Servings Per Container 6
Amount Per Serving
Calories 180.0
Calories From Fat 5
% Daily Value
Total Fat 0.5 G 1
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 25 Mg 1
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 1 G
Protein 7 G

https://www.ronzoni.com/en-us/products/categories/2095/Ronzoni%C2%AESmartTaste%C2%AE.aspx

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