Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans

November 3, 2013 at 6:36 PM | Posted in Crock Pot, greenbeans, Idahoan Potato Products, ribs | 2 Comments
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Today’s Menu: Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans

 

 
Not much going on at all today! Did come cleaning and that is it. For dinner tonight I prepared Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans.

Crock Pot Ribs Nov 003

 
I purchased the Ribs from Kroger. They always have top quality Pork, too bad their Beef isn’t as good! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low,e. for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs are incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.

crock pot ribs3

 

For one side dish I prepared Idahoan Premium Parmesan and Herb Red Potatoes. As all the Idahoan Potato Products the Parmesan and Herb Red Potatoes are easy to fix and a delicious Potato Dish. The box contains the Potatoes, Sauce, and Topping. I added 2 Tbsp. of Butter, 1/2 cup 2% Milk, and Water. Just mix all the ingredients, pre-heat the oven to 450 degrees, and bake uncovered for about 25 minutes. Let it set for 5 minutes before serving, that lets the Sauce thicken up. I also heated up some Del Monte Cut Green Beans and I baked a loaf of Pillsbury Simply French Bread for Mom and Dad, I passed on the Bread to save on the carbs and calories. One fine meal that everyone enjoyed! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Idahoan Premium Parmesan and Herb Red PotatoesIdahoan Steakhouse-Parmesan-Herb
Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
1 – In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
2 – Add 3/4 cup milk and stir to combine.
3 – Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
4 – Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g
Vitamin A 0% 4%
Vitamin C 4% 4%
Calcium 6% 10%
Iron 2% 2%

 
http://idahoan.com/products/steakhouse-parmesan-herb/

Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss

October 29, 2013 at 5:25 PM | Posted in cheese, Ham, Sargento's Cheese, soup | 1 Comment
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Today’s Menu: Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss Cheese Sandwich

 

Grilled Ham and Swiss Pot Soup 001
A cool day today but I wanted to get out and take a look at some of the beautiful trees that have all turned to their Autumn colors. So I broke out the Sweat Shirt and got the 4 wheel mobility scooter out. The trees are beautiful, especially on our main road here in the community and down around the lake and clubhouse. I just love this time of year! For dinner a simple but warming and hearty dinner, Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ a Grilled Ham and Swiss Cheese Sandwich.

 

 

 
For my Grilled Ham and Cheese Sandwich I used Kroger Private Selection Oven Roasted Rosemary Ham (Deli Sliced). I’ve been using this ham for a while now. Fantastic taste and sliced real thin. It’s 70 calories and 1 carb per serving (3 Slices). For the Cheese I used 2 slices of Sargento Ultra Thin Swiss. My Cheese Brand of choice for about any dish or sandwich. The Swiss is only 40 calories a slice. For a topping spread I used Litehouse Lite Thousand Island Dressing and Dip (70 calories and 4 carbs per serving). Incredibly flavorful dressing and it’s the Lite version. I served it on a couple of slices of Klosterman Wheat Bread (70 calories and 13 net carbs). To prepare just layer you Ham and Cheese on the Bread and then Butter the top and bottom of sandwich, with I Can’t Believe It’s Not Butter. Then I grilled it on a flat top grill sheet till each side was toasted a golden Brown.

 

 

 

Grilled Ham and Swiss Pot Soup 004
I also used my favorite Potato Soup, Campbell’s Chunky Baked Potato with Cheddar and Bacon Bits. Love this Soup, it’s nice and thick with some big chunks of Potato with just the right amount of Cheddar and Bacon Bits. Plus it can’t be much easier to prepare, just open the can and heat it up in a small sauce pan. Love the taste and it’s only 190 calories and 19 net carbs. A good meal for an Autumn Day or any Day for that matter. For dessert/snack later I think I’ll have some Pringle’s Fat Free Potato Chips with some Hidden Valley Smoked Bacon Dressing and Dip.

 

 

 

 

 
Campbell’s Chunky Soup – Baked Potato with Cheddar & Bacon BitsCampbells Chunky Baked Potato
Campbell’s Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbells Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbells canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.

Campbell’s Cheddar & Bacon Bits Chunky:
* Soup that eats like a meal
Ingredients

Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.

Directions

Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.
Nutrition Facts*
Amount Per Serving (serving size) = 1 cup
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 23g
Dietary Fiber 4g
Sugars 3g
Protein 4g

% Daily Values**
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 6%

 
http://www.campbellsoup.com/Products/Chunky/All/244

Wild Idea Buffalo Recipe of the Week – Buffalo Kielbasa Au gratin Casserole

October 23, 2013 at 8:27 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Kielbasa Au gratin Casserole! Another great Buffalo dish from Jill O’Brien of Wild Idea Buffalo.

 

Wild Idea Buffalo Buffalo Kielbasa Au gratin Casserole

 

Buffalo Kielbasa Au gratin Casserole (serves 6 to 8). A perfect casserole for family diners or easy entertaining.

 

Buffalo Kielbasa Au gratin Casserole (serves 6 to 8)

 

Ingredients: Kielbasa Au Gratin Casserole

1 – rope Buffalo Kielbasa, sliced
3 to 4 lbs. potatoes, par-boiled and chopped
¼ cup olive oil
1 small cabbage, sliced thin
1 onion, sliced thin
2 apples, peeled, cored and chopped
2 cups white cheddar cheese, finely grated
¼ cup vinegar
1 tablespoon coarse mustard
3 teaspoons salt
3 teaspoon black pepper
2 eggs, beaten
1 pint heavy cream
2 teaspoons caraway
2 cups dark rye crackers crushed

 

 

Preparation:

1.) Preheat oven to 475* Rack positioned on middle rack.
2.) Place chopped potatoes in a bowl. Mix vinegar, mustard, 2 teaspoons salt and 1 teaspoon pepper together in separate bowl until incorporated and pour over potatoes. Toss.
3.) Pour oil in bottom of heavy casserole pan and spread to cover. Spoon potatoes in pan and place in hot oven.
4.) Allow potatoes to brown, turning as needed.
5.) Remove from oven. Turn oven temperature down to 375*
6.) Toss sliced cabbage, onions and apples all together. Place mixture on top of potatoes and cover with grated cheese.
7.) Top with sliced Buffalo Kielbasa.
8.) Whip cream into beaten eggs with remaining salt and pepper. Pour over casserole.
9.) Cover casserole and bake at 375 for 30 minutes. Remove casserole and continue to bake for 15 minutes.
10.) Remove casserole from oven and turn oven to broil. Top casserole with crushed rye crackers and bake until crackers start to brown, about 7 minutes.
11.) Remove from oven and allow too rest for 5 minutes.

Use a large spoon to dish up portions. Serve with crusty bread and additional mustard to pass.

 
http://wildideabuffalo.com/2013/buffalo-kielbasa-au-gratin-casserole/

 

 

 

 

14 oz. Uncured Smoked KielbasaWild Idea Buffalo Uncured Smoked Kielbasa

Our 100% Buffalo Kielbasa Sausage is and old world favorite, just like you would pick up at the neighborhood butcher. Lightly smoked and made from our 100% lean grass-fed buffalo, with no added nitrites; making it better for you, without compromising the taste. Great alone or use in your favorite casserole. 14 oz. rope.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Powder, Pure Cane Sugar, Salt] & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.
Encased in a natural pork casing.

 
http://buy.wildideabuffalo.com/products/polish-sausage

Breakfast for Dinner w/ Eggs, Hash Browns, Turkey Sausage….

October 19, 2013 at 6:03 PM | Posted in breakfast, Eggs, hash browns, Jennie-O Turkey Products | 1 Comment
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Today’s Menu: Breakfast

Egg Hash Browns Sausage Links 001
If there was any doubts about Fall being here, there aren’t now! It was about 36 degrees this morning when I fetched the morning paper. The high was supposed to be in the 50’s but I don’t even think we hit 50, plus a really cold breeze. I’m always comparing local grocery prices and always amazed at people who buy Kroger only items! Yesterday at Meijer was a perfect example. While there I picked up some fresh slice Kahn’s Deluxe Bologna from their Deli. I paid $4.19 per pound for it. When I got home and started putting items away I noticed my Mom had purchased some from Kroger. The price difference was amazing, $4.99 at Kroger and $4.19 from Meijer! Same product but huge price difference. Be aware of what you’re paying for per item and where from! For dinner tonight Mom and Dad wanted a Pizza so I ordered them one from Dominos, I wanted something with a little fewer calories and carbs tonight so I prepared Breakfast for Dinner!

I prepared an Egg Sunnyside Up, seasoned with Sea Salt and Ground Black Pepper and pan fried in Canola Oil. I then prepared a couple of Jennie – O Turkey Breakfast Sausage Links. Just as delicious as Pork Sausage but healthier. While the Sausage Links were cooking in another skillet I prepared some Hashbrowns that I topped with a bit of fresh shredded Monterey Jack Cheese. I used Simply Potatoes Hash Browns, the only brand other than Bob Evans that I use for Hash Browns. I like Simply Potatoes Hashbrowns over Bob Evans because they have fewer calories and seem to fry up better. The last item for my Breakfast Dinner was what else but Toast! I toasted up a couple of slices of the new Bread I’ve been using, Klosterman Wheat Bread. Since I’ve started using Pita Bread so often my full loaf of Bread had been going stale on me before using it all (Healthy Life Whole Grain). I started using Klosterman because you can purchase it in 1/2 loaves! Plus it’s a better tasting and fresher Bread than Healthy Life, the calories and net carbs are similar. So I toasted 2 slices and buttered them with I Can’t Believe It’s Not Butter. I also had a cold glass of 2% White Milk. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Jennie o turkey sausage links

Jennie – O Lean Turkey Breakfast Sausage Links
A delicious way to start the day with no-gluten links that have 65 percent less fat than pork sausage.
Product Features:
65% less fat than regular pork sausage
Gluten Free
14-oz package

Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray.
Preheat skillet over medium-high heat.
Place links in hot skillet.
Turn occasionally and cook approximately 15 to 17 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer in the middle and ends of links.
Nutritional Information
Serving Size 56 g Total Carbohydrates 0 g
Calories 90 Dietary Fiber 0 g
Calories From Fat 45 Sugars 0 g
Total Fat 5.0 g Protein 10 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 45 mg Iron 4%
Sodium 370 mg Calcium 2%
– See more at: http://www.jennieo.com/products/127-Lean-Turkey-Breakfast-Sausage-Links#sthash.gcMRjdi1.dpuf

Simply Potatoes Shredded Hash Browns

Simply Pot
Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Nutrition Facts
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories 70

Calories from Fat 0

Total Fat 0.0g 0%

Saturated Fat 0.0g 0%

Cholesterol 0mg 0%

Sodium 55mg 2%

Carbohydrates 16.0g 5%

Dietary Fiber 2.0g 8%

Sugars 0.0g

Protein 1.0g

http://www.simplypotatoes.com/products/productview.cfm?prid=34

Fall Harvest: Potatoes

October 13, 2013 at 9:32 AM | Posted in potatoes | 1 Comment
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Potato cultivars appear in a variety of colors, shapes, and sizes

Potato cultivars appear in a variety of colors, shapes, and sizes

 

Potatoes are excellent storage vegetables, but most varieties are harvested in the fall. Potatoes are harvested from spring (new potatoes) through fall, and are an excellent storage vegetable to hold through winter. The thin-skinned, uncured new potatoes of spring and summer should be prepared differently from the more mature potatoes harvested in fall or stored over winter. Here are hearty, satisfying dishes featuring such potatoes.

 

 

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Nightshade family. The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat and maize. Long-term storage of potatoes requires specialised care in cold warehouses.
Wild potato species occur throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex), where they were domesticated 7,000–10,000 years ago. Following centuries of selective breeding, there are now over a thousand different types of potatoes.[6] Of these subspecies, a variety that at one point grew in the Chiloé Archipelago (the potato’s south-central Chilean sub-center of origin) left its germplasm on over 99% of the cultivated potatoes worldwide.
The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India.

 

Potato plants

Potato plants

 
The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of the potato tuber natural phenols. Others found in potatoes are 4-O-caffeoylquinic acid (crypto-chlorogenic acid), 5-O-caffeoylquinic (neo-chlorogenic acid), 3,4-dicaffeoylquinic and 3,5-dicaffeoylquinic acids. A medium-size 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals.
The potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage. The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.
The cooking method used can significantly affect the nutrient availability of the potato.
Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low-GI diet. In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc.), and with what it is consumed (i.e., the addition of various high-fat or high-protein toppings).
In the UK, potatoes are not considered by the NHS as counting towards the five portions of fruit and vegetables diet.

 

 

Russet potatoes with sprouts

Russet potatoes with sprouts

* Potatoes are used to brew alcoholic beverages such as vodka, potcheen, or akvavit.
* They are also used as food for domestic animals.
* Potato starch is used in the food industry as, for example, thickeners and binders of soups and sauces, in the textile industry, as adhesives, and for the manufacturing of papers and boards.
* Maine companies are exploring the possibilities of using waste potatoes to obtain polylactic acid for use in plastic products; other research projects seek ways to use the starch as a base for biodegradable packaging.
* Potato skins, along with honey, are a folk remedy for burns in India. Burn centers in India have experimented with the use of the thin outer skin layer to protect burns while healing.
* Potatoes (mainly Russets) are commonly used in plant research. The consistent parenchyma tissue, the clonal nature of the plant and the low metabolic activity provide a very nice “model tissue” for experimentation. Wound-response studies are often done on potato tuber tissue, as are electron transport experiments. In this respect, potato tuber tissue is similar to Drosophila melanogaster, Caenorhabditis elegans and Escherichia coli: they are all “standard” research organisms.

 

 

Various potato dishes

Various potato dishes

Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules. Most potato dishes are served hot, but some are first cooked, then served cold, notably potato salad and potato chips/crisps.
Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods, potatoes can also be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided they are covered in ventilated plastic wrap to prevent moisture from escaping; this method produces a meal very similar to a steamed potato, while retaining the appearance of a conventionally baked potato. Potato chunks also commonly appear as a stew ingredient.
Potatoes are boiled between 10 and 25 minutes, depending on size and type, to become soft.

 

 
In the United States, potatoes have become one of the most widely consumed crops and thus have a variety of preparation methods and condiments. French fries and often hash browns are commonly found in typical American fast-food burger joints and cafeterias. One popular favorite involves a baked potato with cheddar cheese (or sour cream and chives) on top, and in New England “smashed potatoes” (a chunkier variation on mashed potatoes, retaining the peel) have great popularity. Potato flakes are popular as an instant variety of mashed potatoes, which reconstitute into mashed potatoes by adding water, with butter or oil and salt to taste. A regional dish of Central New York, salt potatoes are bite-size new potatoes boiled in water saturated with salt then served with melted butter. At more formal dinners, a common practice includes taking small red potatoes, slicing them, and roasting them in an iron skillet. Among American Jews, the practice of eating latkes (fried potato pancakes) is common during the festival of Hanukkah.
A traditional Acadian dish from New Brunswick is known as poutine râpée. The Acadian poutine is a ball of grated and mashed potato, salted, sometimes filled with pork in the center, and boiled. The result is a moist ball about the size of a baseball. It is commonly eaten with salt and pepper or brown sugar. It is believed to have originated from the German Klöße, prepared by early German settlers who lived among the Acadians.
Poutine, by contrast, is a hearty serving of French fries, fresh cheese curds and hot gravy. Tracing its origins to Quebec in the 1950s, it has become a widespread and popular dish throughout Canada.

 

 

 

Seasoned Fried Haddock w/ Diced New Potatoes and Sliced Carrots

October 4, 2013 at 5:36 PM | Posted in carrots, fish, potatoes, Zatarain's | 1 Comment
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Today’s Menu: Seasoned Fried Haddock w/ Diced New Potatoes and Sliced Carrots

 

Haddock Carrots Potatoes 005

Lets talk about Grapes, White Seedless Grapes! Beyond any shadow of a doubt this year’s supply of the White Seedless Grapes has been the best I’ve ever tasted, along with being the biggest and juiciest . All year the Grapes we’ve been buying at local stores has just been incredible. Really going to miss them when they run out this crop of them. For dinner tonight I prepared Seasoned Fried Haddock w/ Diced New Potatoes and Sliced Carrots.

 

 

I prepared some more of the excellent Haddock I’ve been buying from our local Kroger Seafood Department. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into four pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Delicious! Haddock and Zatarain’s is a good combo!

 

 

For side dishes, as it is a lot of times, it was all Del Monte. I heated up a small can of Sliced Carrots and also some Del Monte Diced New Potatoes. I also had a slice of Healthy Life Whole Grain Bread. For dessert tonight a Mini Banana along with a couple of slices of a Honey Crisp Apple.

 

 

 

 

Zatarain’s Lemon Pepper Fish-FriZatarain's Seasoned Fish Fri   Lemon Pepper

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1140mg 48%

Total Carb: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g

 

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

8oz. Buffalo Terres Major Filet w/ Sauteed Mushrooms, Baked Potato Pancake,…

September 19, 2013 at 5:47 PM | Posted in carrots, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 8oz. Buffalo Terres Major Filet w/ Sauteed Mushrooms, Baked Potato Pancake, and Boiled Mini Carrots

 

Teris Major Buffalo 001

 

 

Our streak of beautiful pre – fall days ended today. Only about 80 degrees but real humid and muggy. But beautiful Fall Days aren’t far away! Not much going on today, the Phantom Pains finally stopped. When they’re that painful it takes me a day just to recover. I wanted a good and hearty dinner tonight and what better than a good Buffalo Fillet to fill that want! I prepared a Wild Idea Buffalo 8oz. Buffalo Terres Major Filet w/ Sauteed Mushrooms, Baked Potato Pancake, and Boiled Mini Carrots. Hearty, Healthy, and Delicious.

 

 

As I said I used the Wild Idea Buffalo 8oz. Buffalo Terres Major Filets. Beyond any doubts one of the most tender cuts of any steak, Beef or Buffalo, you can find. I pan fried it in Canola Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I fried it about 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Filet came out medium rare with a beautiful char on it! I topped it with Sauteed Baby Bella Mushrooms.

 

 

For sides along with the Mushrooms, I tried a new product I came across at Kroger the other day. Golden Potato Pancakes by Old Fashioned Kitchens. I’ll have to start keeping a box of these in the freezer! They turned out delicious, and easy to prepare. Just bake for 8-10 minutes per side at 400 degrees and you have yourself some mighty tasty Potato Pancakes! 70 calories and 10 carbs per pancake too! I left all the product info at the end of the post. I also boiled some Mini Carrots and a slice of healthy Life Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 
Wild Idea Buffalo 8 oz. Terres Major FiletWild Idea BuffaloTerres-Major-Filet_grande

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-filet

 

 

 

 

 

 

 

Golden Potato PancakesGolden Pancakes

Description
A delicious blend of potatoes, onions, and other all natural ingredients in a light and crispy pancake – a perfect side dish alternative in lieu of French fries!

All Natural, Low Fat, No Trans Fat, Low Cholesterol, No Preservatives
Ingredients Potatoes, Meal(Wheat Flour), Onions, Canola Oil, Water, Dehydrated Potatoes(Potatoes, Mono and Diglycerides, Sodium Acid Pyrophosphate and Citric Acid), Egg Whites, Whole Eggs, Salt, Pepper.

Allergen Information: Contains Wheat and Eggs

Serving Suggestions
The perfect change-of-pace side dish – just “Heat & Eat.” Enjoy Golden Pancakes as a delicious entrée, side dish or tasty snack with applesauce or sour cream. Be creative with zesty appetizer dipping sauces!
Nutrition Facts
Serving Size 1 piece
Servings Per Container 8
Amount Per Serving
Calories 70 Calories from Fat 30
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 3 mg 1%
Sodium 190 mg 8%
Potassium — —
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 2 g

 
http://oldfashionedkitchen.com/potato-rf-2/

Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green Beans

September 15, 2013 at 5:39 PM | Posted in greenbeans, Jennie-O Turkey Products, leftovers, low calorie, low carb, potatoes, Sea Salt, spices and herbs | 1 Comment
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Today’s Menu: Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green BeansJen O Turk Breast New Pot 007

 

 

 

It’s been another Fall like day around here today, about 39 degrees early this morning and 70 during the day. I went to Kroger early this morning, because it’s a lot closer than other stores, and noticed quite a few increases on prices! Just watch what you buy there. For dinner a new Jennie – O Turkey product, Sun-Dried Tomato Premium Portion Turkey Breast. For dinner tonight I prepared Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green Beans.

 

 
I had purchased the Jennie – O Turkey Sun-Dried Tomato Premium Portion Turkey Breast a couple of weeks ago at Walmart and had it in the freezer. I let it set in the fridge overnight to thaw. It comes already preseasoned in Sun-Dried Tomato, Chili Pepper, Garlic, and Onion. I added some Sea Salt and Ground White Pepper. To prepare I preheated the oven on 350 degrees and roasted it in a small roasting pan on a wire rack. It’s already precooked so I just more less reheated it for about 12 minutes, till it was heated through. Came out perfect! Nicely seasoned and very moist, nice to have these in the freezer for last minute dinner ideas.

 

 

For sides I boiled some New Potatoes. I boiled them in water that I seasoned with a Bay Leaf and Sea Salt, until they were fork tender. I also reheated some fresh Green Beans that my Mom had prepared the night before. For dessert later fresh sliced Peaches.

 

 

 
Jennie – O Sun-Dried Tomato Premium Portion Turkey BreastJennie o sun dried tomato turkey breast
Ready to cut and serve, hot or cold.
Product Features:
Gluten Free
Preseasoned
Nutritional Information
Serving Size 56 g Total Carbohydrates 1 g
Calories 50 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 12 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 25 mg Iron 2%
Sodium 480 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

 
– See more at: http://www.jennieo.com/products/96-Sun-Dried-Tomato-Premium-Portion-Turkey-Breast#sthash.bolSNJu3.dpuf

Crock Pot Pork Back Ribs w/ Scalloped Red Potatoes and Green Beans

September 8, 2013 at 5:13 PM | Posted in baking, Crock Pot, greenbeans, Idahoan Potato Products, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Scalloped Red Potatoes and Green BeansCrock Pot Ribs 002

 

 

Sunday afternoon and Football is back! Opening week of the NFL and it was couch potato heaven! College football started last week and now the big boys have fired it up. Nice relaxing day of football most of the day. For dinner tonight my Mom bought some Ribs yesterday so today it was Ribs! I prepared Crock Pot Pork Back Ribs w/ Scalloped Red Potatoes and Green Beans. I also baked a loaf of Sourdough Bread for Mom and Dad.

 

 

The ribs came from Kroger, they always have top quality Pork. Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Hawg Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low,e. for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.

 

 

For one side dish I prepared Idahoan Premium Steakhouse Scalloped Red Potatoes. As all the Idahoan Potato Products the Scalloped Red Potatoes are easy to fix and a delicious Potato Dish. The box contains the Potatoes, Sauce, and Topping. I added 2 Tbsp. of Butter, 1/2 cup 2% Milk, and Water. Just mix all the ingredients, pre-heat the oven to 450 degrees, and bake uncovered for about 25 minutes. Let it set for 5 minutes before serving, that lets the Sauce thicken up. I also heated up some Del Monte Cut Green Beans and I baked a loaf of Sour Dough Bread for Mom and Dad, I passed on the Bread to save on the carbs and calories. One fine meal that everyone enjoyed! For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

Idahoan Steakhouse Scalloped Red PotatoesIdahoan Steakhouse-Scalloped

Idahoan Steakhouse Scalloped Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a topping of crispy onions for an irresistible crunch! These Steakhouse Scalloped potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 2 cups boiling water.
Add 1/2 cup milk and stir to combine.
Bake uncovered at 450°F for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 170
Calories from fat 30 80
% Daily Value*
Total Fat 3.5g* 5% 14%
Saturated Fat 1.5g 8% 25%
Trans Fat 0g
Cholesterol 0mg 0% 5%
Sodium 390mg 16% 18%
Total Carbohydrates 21g 7% 7%
Dietary Fiber 2g 8% 8%
Sugars 2g
Protein 2g

 

 

http://idahoan.com/

Kitchen Hint of the Day!

September 2, 2013 at 8:16 AM | Posted in Kitchen Hints | Leave a comment
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Potatoes hate onions…at least until they’re cooked together. Onions should never be stored with potatoes because moisture from the onions can cause potatoes to sprout. Onions also release gases that will alter the flavor of a potato.

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