Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries
March 1, 2021 at 7:10 PM | Posted in fish, Healthy Life Whole Grain Breads, Ore - Ida | Leave a commentTags: baking, Cooking, Dinner, Fish, Food, Healthy Life Wheat Buns, Orange Roughy, Ore Ida Crinkle Cut Fries, recipes, Seafood, Shake and Bake Seasoned Panko Bread Crumbs
For Breakfast this morning I toasted Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam and had a cup of Bigelow Decaf Green Tea. Cold and windy out this
morning. We had a high of 42 degrees but the wind chill was in the low 30’s all day. I gathered some canned goods from the pantry and in the kitchen that we don’t need or use. I took them over to the local Food Bank and dropped them off. On the way back I stopped by my Cousin’s house for a short visit. Back home did a few chores around the house. For Dinner tonight its a Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries.
I had picked up a couple of Orange Roughy Fillets at Jungle Jim’s International Market last week. I rinsed the fillets off in cold water and then sliced the fillets into sandwich size slices, and had
them in the freezer. I sat a fillet in the fridge overnight to thaw. To make it I’ll need; the Orange Roughy Fillet, McCormick Grinder Sea Salt and Peppercorn Medley, Flour, Egg Beater’s (1/2 cup), Hungarian Paprika, and Shake and Bake Panko Bread Crumbs. I’ll serve it on a Healthy Life Wheat Hamburger Bun. I first Seasoned the Fillet with the McCormick Grinders of Sea Salt and Peppercorn Medley. Next I seasoned the Flour with the added Hungarian Paprika. Then rolled the Fillet in the Flour, next to the Egg Beater’s, and finally in the Panko Bread Crumbs.
I grabbed a skillet, sprayed it with Pam Non Stick Cooking Spray, added 1/2 tablespoon of Extra Light Olive Oil, and heated the skillet on medium heat. With the skillet heated I added my Fillet. I
fried it for 3 minutes per side. It fried up perfect! Golden Brown on the outside and a moist center. I served it on the Healthy Life Bun. Orange Roughy has such a good taste to it, it’s a very mild Fish. Makes the perfect Fish Sandwich!
As my Orange Roughy was cooking I turned the oven on to 425 degrees and baked my Fries. I used Ore Ida Crinkle Cut Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I
just baked them for 19 minutes and done! Served them with a side of Hunt’s Ketchup. For Dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.
Orange Roughy Fillet
Orange Roughy
The orange roughy, also known as the red roughy, slimehead and deep sea perch, is a relatively large deep-sea fish belonging to the slimehead family. The UK Marine Conservation Society has categorized orange roughy as “vulnerable to exploitation”. Wikipedia
Protein. Orange roughy and tilapia serve as a rich source of protein, although tilapia provides slightly more; tilapia has 45.5 grams per serving and orange roughy has 38.9 grams per serving. The protein in these varieties of fish is considered complete, meaning that they contain all nine essential amino acids.
One of America’s Favorites – Tuna Fish Sandwich
March 1, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: baking, Celery, Cheese, Cooking, Food, Grilling, Mayo, One of America's Favorites, Pickles, recipes, Sandwiches, Tuna, Tuna Fish Sandwich
Tuna sandwich
A tuna sandwich, also known as a tuna fish sandwich, is a sandwich made from canned tuna—usually made into a tuna salad by adding mayonnaise, and sometimes other ingredients such as celery or onion—as well as other common fruits and vegetables used to flavor sandwiches. Common variations include the tuna boat (served on a bun or roll) and the tuna melt (served with melted cheese). The more general term of tuna sandwich may also refer to cuisine utilizing filet of raw or cooked tuna, rather than canned tuna.
In the United States, 52% of canned tuna is used for sandwiches. The tuna sandwich has been called “the mainstay of almost everyone’s American childhood.
A tuna fish sandwich is usually made with canned tuna mixed with mayonnaise and other additions, such as chopped celery, pickles or pickle relish, hard-boiled eggs, onion, cucumber, sweetcorn, and/or black olives. Other recipes may use olive oil, Miracle Whip, salad cream, mustard, or yogurt, instead of or in addition to mayonnaise. The sandwich may be topped with lettuce, tomato, cucumbers, bean sprouts, or avocado in any combination.
* A tuna melt has melted cheese on top of the tuna or on a tomato slice and is served on toasted bread.
* A tuna boat is a tuna fish sandwich served in a hot dog bun or long-split bread roll.
A tuna melt sandwich served with French fries
Tuna is a relatively high protein food and it is very high in omega-3 fatty acids. A sandwich made from 100 grams of tuna and two slices of toasted white bread has approximately 287 calories, 96 of which are from fat (10.5 grams fat). It also has 20 grams of protein and 27 grams of carbohydrates.
A larger, commercially prepared tuna fish sandwich has more calories than noted above, based on its serving size. A 6-inch Subway tuna sub of 238 grams has 480 calories, 210 of those from fat, 600 milligrams of sodium, and 20 grams of protein.
“Meatless Monday” Recipe of the Week – Honey Mustard Vegetable Scramble
March 1, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Cooking, CooksRecipes, Eggs, Food, Honey Mustard, Honey Mustard Vegetable Scramble, Meatless Monday, recipes, Scrambled eggs, Vegetables, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is a Honey Mustard Vegetable Scramble. To make this Scramble some of the ingredients you’ll be needing are Carrots, Onions, Peppers, Eggs, Honey Mustard, Seasoning, Whole Wheat Pita Bread and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html
Honey Mustard Vegetable Scramble
Delicious, wholesome honey-mustard flavored scrambled eggs, loaded with sautéed vegetables, served in warm whole wheat pita bread.
Recipe Ingredients:
1 teaspoon butter or cooking oil or cooking spray
1/2 cup shredded carrots
1/3 cup chopped onions
1/3 cup chopped sweet red pepper
1/4 cup chopped green pepper
4 large eggs
1 tablespoon skim milk
1 tablespoon honey mustard
1/4 teaspoon salt (optional)
1/8 teaspoon ground black pepper
2 whole wheat pita breads, halved
Additional honey mustard
Lettuce leaves for accompaniment
Cooking Directions:
1 – In 10-inch omelet pan or skillet, heat butter until just hot enough to sizzle a drop of water. Add carrots, onions, and peppers. Cook over medium heat, stirring occasionally, until vegetables are tender but not brown.
2 – In medium bowl, beat together eggs, milk, mustard, salt, if desired, and pepper until blended. Pour over vegetables. Continue cooking over medium heat. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains.
3 – To serve, spread each pita half with mustard, line with lettuce leaves, and spoon in about 1/2 cup of egg mixture.
Makes 2 to 4 servings.
https://www.cooksrecipes.com/mless/honey_mustard_vegetable_scramble_recipe.html
Kitchen Hint of the Day!
March 1, 2021 at 6:00 AM | Posted in Kitchen Hints | 2 CommentsTags: baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Potatoes, recipes, Roasts, Salt, Stews
Too much salt………….
Over salted your soup or stew? Put in a potato, peeled, and the potato will absorb all the salt. It takes about 10 minutes.
BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries
February 28, 2021 at 7:12 PM | Posted in Wild Idea Buffalo | Leave a commentTags: baking, Bison, Cooking, Dinner, Food, Healthy Life Wheat Hamburger Buns, Jack Daniel's Honey Smokehouse BBQ Sauce, Ore Ida Crinkle Fries, recipes, Wild idea Buffalo Pulled Buffalo Chuck Roast
Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries
For Breakfast I prepared a Poached Egg that I served on a toasted Thomas Light English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. 63 degrees and rain out there today, a lot of
rain! It was clean the Kitchen day. Cleaned all the kitchen counters, stove, fridge, and microwave off with Lysol disinfectant wipes. Then for Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries.
I’m using the Wild Idea Buffalo Pulled Chuck Roast. I had the package in the freezer so I sat it in the fridge to thaw overnight. The Pulled Chuck Roast is so tender and incredibly flavorful. It comes
already cooked and seasoned, so just heat and serve! It’s Seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Pulled Buffalo that you just heat and serve.
I used a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. Added the Buffalo and heated it on medium low until heated through. I served it on a Healthy Life Wheat Hamburger
Bun and topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender. It just has such a deep and rich flavor to it. One of my favorites!
For my Fries I’m using Ore Ida Crinkle Cut Fries. Seasoned them with Salt and Pepper. Baked them at 425 degrees for 16 minutes. They are only 90 calories and 10 net carbs. Served them with a side of Hunt’s Ketchup for dipping. For Dessert a bowl of Breyer’s Carb Smart Chocolate Ice Cream.
Wild Idea Buffalo – Pulled Buffalo Chuck Roast
1 LB. PULLED BUFFALO CHUCK ROAST
We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!
Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/collections/ranch-kitchen/products/pulled-buffalo-chuck-roast
Diabetic Side Dish of the Week – BABY SPINACH WITH GOLDEN RAISINS AND PINE NUTS
February 28, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | 1 CommentTags: BABY SPINACH WITH GOLDEN RAISINS AND PINE NUTS, Cooking, Diabetes, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week, Food, Golden Seedless Raisins, Ground Nutmeg, Leaf Spinach, recipes, Salt
This week’s Diabetic Side Dish of the Week – BABY SPINACH WITH GOLDEN RAISINS AND PINE NUTS. To make this week’s Dish you’ll be needing Leaf Spinach, Golden Seedless Raisins, Ground Nutmeg, and Salt. The Dish is 76 calories and 10 net carbs per serving. You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/
BABY SPINACH WITH GOLDEN RAISINS AND PINE NUTS
Sweet golden raisins and crunchy pine nuts make this a fabulous way to get your spinach. Recipe for Baby Spinach With Golden Raisins and Pine Nuts from our Side Dishes recipe section.
Ingredients
4 Tbsp pine nuts
2 bags (10 oz each) leaf spinach, rinsed
2/3 C golden seedless raisins
1/8 tsp ground nutmeg
1/8 tsp salt
Directions
1 -In a medium nonstick pan over high heat, cook and stir the pine nuts until they begin to brown lightly and smell toasted, but not burnt. Set the pine nuts aside in another dish.
2 – Return the pan to the burner over medium-high heat. Add 1/4 cup water. As it begins to boil, add a small handful of the spinach. Cook and stir just until it begins to wilt. Then push it to the side of the pan, and add another 1/4 cup water and handful of spinach. Continue until all the spinach has been cooked, adding the raisins with the last handful of spinach.
3 – Sprinkle with nutmeg and salt. Cook and stir until all the spinach is wilted and the raisins are warm.
4 – Remove from heat. Press out excess water. Place 1 cup spinach and raisins in a serving bowl. Top with pine nuts.
NOTES:
Sweet golden raisins and crunchy pine nuts make this a fabulous way to get your spinach.
Recipe Yield: Yield: 4 servings Serving size: 1 cup spinach and raisins
NUTRITIONAL INFORMATION PER SERVING:
Calories: 76
Fat: 3 grams
Fiber: 3 grams
Sodium: 130 milligrams
Protein: 3 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/baby-spinach-with-golden-raisins-and-pine-nuts
CHICKEN PAD THAI
February 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a commentTags: Bean Sprouts, Cabbage, carrots, chicken breasts, CHICKEN PAD THAI, Cooking, Diabetes, Diabetic Gourmet Magazine, Food, Noodles, Peanut butter, Peanuts, recipes, Seasoning, Vegetables, Zucchini
I have a recipe for CHICKEN PAD THAI to pass along. To make this recipe some of the ingredients you’ll be needing are Chicken Breast, Honey, Chili Garlic Sauce, Peanut Butter, Zucchini, Pad Thai Stir-Fry Noodles, Bean Sprouts, Cabbage and more! Another Delicious and Healthy Recipe from the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/
CHICKEN PAD THAI
Recipe for Chicken Pad Thai with only 9 grams of carbs per serving from our diabetic Thai recipes area. Includes nutritional info for diabetes meal planning.
Peanuts are a low glycemic index food. Their slow digestion causes sugar to gradually be released into the blood, which can have positive effects on blood sugar control.
Substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can reduce diabetes risk by up to 21-percent.
This recipe is also a good source of Vitamin A (109%), Vitamin C (47%), iron (10%) and calcium (7%).
Ingredients
1 pound chicken breast
Freshly ground pepper, to taste
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons chili garlic sauce
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
1/4 cup water
1 medium zucchini, spiralized (about 1 cup)
2 medium carrots, spiralized (about 1 cup)
1 cup cooked pad thai stir-fry noodles
1 cup bean sprouts
1 cup thinly sliced cabbage
1 lime, quartered
1/4 cup unsalted peanuts, crushed
2 tablespoons chopped cilantro
Directions
1 – Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear.
2 – Remove chicken from pan and allow to rest 5 minutes before slicing.
3 – To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
4 – Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat.
5 – Toss in bean sprouts and cabbage.
6 – Serve with lime wedge, crushed peanuts and cilantro.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 295
Fat: 12 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 792 miligrams
Cholesterol: 60 miligrams
Protein: 27 grams
Carbohydrates: 22 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipe/chicken-pad-thai
Kitchen Hint of the Day!
February 28, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking spray, Cooking Tips, Food, Food Storage, Grilling, Kitchen Hints, recipes
Prevent Food Storage Stains……….
To protect your containers from tomato-based stains, coat the inside with nonstick cooking spray before adding the leftovers to keep the plastic as good as new.
Beef Cubed Steak w/ Sugar Snap Peas and Potato Cakes
February 27, 2021 at 7:05 PM | Posted in BEEF, Bob Evan's, Cubed Steak, greenbeans, mushrooms | Leave a commentTags: baking, Beef, Beff Cubed Steak, Cooking, Dinner, Food, Heinz Savory Beef Gravy, Manischewitz Potato Pancake Mix, Mann's Stringless Sugar Snap Peas, mushrooms, recipes
Today’s Menu: Beef Cubed Steak w/ Sugar Snap Peas and Potato Cakes
To start this rainy morning off I made some Simply Potatoes Shredded Hash Browns and heated up some Meijer Diced Ham. I made a bed of the Hash Browns in a bowl and sprinkled some
Sargento Reduced Fat Sharp Cheddar Cheese. Then topped them off with Diced Ham. I love combinations of Potatoes and Ham. Also had a cup of Bigelow Decaf Green Tea. 58 degrees, partly cloudy and light rain on and off all day. A whole lot of rain is coming up for tomorrow. Did a couple of loads of laundry after Lunch. Later I straightened up the pantry and our junk closet. For Dinner tonight I prepared a Beef Cubed Steak w/ Sugar Snap Peas and Potato Cakes.
I had a package of Meijer Beef Cubed Steak in the fridge that I had purchased yesterday. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them
in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.
To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour
and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. I also heated up a jar of Heinz Savory Beef Gravy that I added a can of Kroger Pieces and Stems Mushrooms, to top the Cubed Steak with.
For a side I prepared a bag of Mann’s Stringless Sugar Snap Peas. To prepare them I used a medium size skillet. I added a tablespoon of Extra Light Olive Oil and heated it on medium heat. As the
skillet was heating I emptied the bag of Snap Peas into the skillet. Stirred a few times and cooked them for 5 minutes. Ready to serve. Very good Snap Peas, nice and full!
So for another side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beaters (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). We love these Potato Pancakes! They turn out so good and easy to reheat the leftovers. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.
Mann’s Stringless Sugar Snap Peas
Product Description
A product award-winner, these tasty sugar snaps are a great, crunchy and nutritious snack-right out of the bag! Dip them in a hummus or wrap in prosciutto for elegant presentations. Sweet and stringless…kids love ‘em!
https://www.veggiesmadeeasy.com/products/stringless-sugar-snap-peas/
Appetizer of the Week – Antipasto Italian Roll-Ups
February 27, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a commentTags: Antipasto Italian Roll-Ups, Appetizer of the Week, Basil Leaves, Cooking, Diabetes, Diabetes Self Management, Fat Free Sour Cream, Food, Part Skim Mozzarella Cheese, recipes, Reduced Fat Salami, Sun Dried Tomato Spread, Whole Wheat Tortillas
This week’s Appetizer of the Week is Antipasto Italian Roll-Ups. To make these Delicious Roll-Ups you’ll be needing are Fat Free Sour Cream, Sun Dried Tomato Spread, Whole Wheat Tortillas, Basil Leaves, Part Skim Mozzarella Cheese, and Reduced Fat Salami. Roll it up! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/
Antipasto Italian Roll-Ups
Craving some quick and easy Italian? Switch up your sandwich game with these tasty antipasto roll-ups, filled with fresh basil, sun-dried tomatoes, sliced salami and mozzarella cheese.
Ingredients
Preparation time:
Approximately 5 minutes
1 tablespoon fat-free sour cream
1 tablespoon sun-dried tomato spread
2 (6-inch) whole wheat tortillas
1/2 cup fresh basil leaves
2 ounces part-skim mozzarella cheese, thinly sliced
1 ounce thinly sliced reduced-fat salami
Directions
Yield: 2 servings
Serving size: 1 roll-up
1. Combine sour cream and sun-dried tomato spread in small bowl.
2. Spread 1 tablespoon tomato mixture down center of each tortilla.
3. Top each with half of basil, bell pepper, mozzarella cheese and salami.
4. Roll up.
Nutrition Information:
Calories: 251 calories, Carbohydrates: 24 g, Protein: 14 g, Fat: 11 g, Saturated Fat: 4 g, Cholesterol: 36 mg, Sodium: 715 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/antipasto-italian-roll-ups/
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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