Baked Chicken Breast Strips w/ Baked Fries
February 17, 2019 at 6:31 PM | Posted in Alexia Potato Products, Pilgrim's Chicken | Leave a commentTags: Alexia Organic Yukon Select Fries, Baking, Chicken, Cooking, Dinner, Food, Pilgrim's Country Style Chicken Breast Strips, recipes
Today’s Menu: Baked Chicken Breast Strips w/ Baked Fries
To start my Sunday Morning off I prepared a Jimmy Dean Simple Scrambles Cup – Crumbled Turkey Sausage, Egg Whites, and Shredded Cheddar Cheese. Love these, so easy to prepare and only 
150 calories and 3 carbs per serving (1 cup). Outside this morning we have a freezing drizzle of rain. It made for some slick roads this morning. Had a high of 39 degrees and cloudy for the afternoon. After Lunch I went to the local Kroger for a few items and back home. Finished up a load of laundry for Mom and did a few chores around the house. For Dinner tonight its Baked Chicken Breast Strips w/ Baked Fries.
I just seem to end up having Chicken on Sunday’s, I don’t plan it but it ends up that way a lot of times. I love the Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that 
easy to prepare meal that still delicious! To prepare them; Preheat the oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.
To go with my Chicken I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.
Pilgrim’s Southern Style Breast Strips
Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.
Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.
Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers
Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.
Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.
Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.
Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190
Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10
Sunday’s Chicken Dinner Recipe – Spicy Apricot Glazed Chicken
February 17, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a commentTags: apricot spread, Baking, Chicken Breast, Cooking, Diabetes Self Management, Food, Ginger, recipes, Spicy Apricot Glazed Chicken, Sunday's Chicken Dinner, Vinegar
This week’s Sunday’s Chicken Dinner Recipe – Spicy Apricot Glazed Chicken. Just the name gets the mouth watering! Chicken Breasts topped with a mixture of ginger, apricot spread, vinegar, pepper flakes, and olive oil and then baked. The dish is only 215 calories and 15 net carbs. You can find this recipe at the Diabetes Self Management website which has a fantastic selection of Diabetic Friendly Recipes to please all! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Spicy Apricot Glazed Chicken
Preparation time: 5 minutes. Cooking time: 25 minutes.
Ingredients
Nonstick cooking spray
2 four-ounce boneless, skinless chicken breasts
1/2 teaspoon grated fresh ginger
2 tablespoons Smuckers Simply Fruit Apricot Spreadable Fruit
1 tablespoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes
1 teaspoon extra-virgin olive oil
Black pepper
Directions
* Preheat oven to 375°F. Spray a small baking sheet with nonstick cooking spray. Place the chicken breasts on the sheet. Combine the ginger, apricot spread, vinegar, pepper flakes, and olive oil in a small bowl with a fork or small whisk. Using a pastry brush or small spoon, spread the mixture evenly on the tops of the chicken breasts. Place in the oven, and bake for approximately 25 minutes until chicken is cooked through. Sprinkle with black pepper before serving.
Yield: 2 servings. Serving size: 1 breast.
Nutrition Facts Per Serving:
Calories: 215 calories, Carbohydrates: 19 g, Protein: 19 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 45 mg, Sodium: 493 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spicy-apricot-glazed-chicken/
Healthy Overnight Oatmeal Recipes
February 17, 2019 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Baking, Butter, Cooking, EatingWell, Food, Healthy Overnight Oatmeal Recipes, Nuts, Oat Meal, Oats, Peanut butter, recipes, Syrup
From the EatingWell website and Magazine its Healthy Overnight Oatmeal Recipes. Time saving and delicious Healthy Overnight Oatmeal Recipes with recipes like; Peanut Butter-Chocolate Chip Overnight Oats with Banana, Peanut Butter Protein Overnight Oats, and Savory Curry-Cashew Overnight Oats. So find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Overnight Oatmeal Recipes
Find healthy, delicious overnight oatmeal recipes, from the food and nutrition experts at EatingWell.
Peanut Butter-Chocolate Chip Overnight Oats with Banana
It takes just a few minutes to prepare these overnight oats and you will be all set with 4 packable healthy breakfasts to enjoy throughout the week. Use whatever milk you have on hand for this easy meal-prep breakfast recipe………..
Peanut Butter Protein Overnight Oats
Powdered peanut butter is a handy pantry staple that makes a great vegan protein booster for oatmeal and smoothies. Double or triple this recipe to meal-prep breakfasts for the week or to have breakfast ready for the entire family…….
Savory Curry-Cashew Overnight Oats
If you think oatmeal can only be sweet, this savory oats recipe will change your mind. Rich curry powder pairs perfectly with nutty cashews and sweet-tart raisins for a unique whole-grain breakfast (or dinner!)………..
* Click the link below to get all the Healthy Overnight Oatmeal Recipes
http://www.eatingwell.com/recipes/21919/mealtimes/breakfast-brunch/cereals/oatmeal/overnight/
Kitchen Hint of the Day!
February 17, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Meat, recipes, Tomatoes
Where’s the tomatoes………
Tomatoes added to meats naturally tenderizes the meat.
Catfish Nuggets w/ Mac and Cheese
February 16, 2019 at 6:35 PM | Posted in fish, Mac and Cheese, Stouffer's, Zatarain's | Leave a commentTags: Catfish Nuggets, Cooking, Dinner, Fish, Food, Pasta, recipes, Stouffer’s Classic Mac and Cheese Mac Cups, Zatarain’s Crispy Southern Fish Fri Breading Mix
Today’s Menu: Catfish Nuggets w/ Mac and Cheese
For Breakfast this morning I prepared Scrambled Eggs, heated up some Johnsonville Turkey Sausage Links, a toasted slice of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I did a load of laundry. Everything is caught up around the house so I caught up on some shows I had recorded. For Dinner tonight Catfish Nuggets w/ Mac and Cheese.
Picked up the Catfish Nuggets at Meijer last week and had them in the freezer. Laid the bag of them in the fridge overnight to thaw. To prepare them I rinsed the Catfish Nuggets off in cold water
and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.
To go with the Catfish, Stouffer’s Classic Mac and Cheese Cups. just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert/Snack later some slices of Boar’s Head Colby Longhorn Cheese and Kroger Wheat Saltine Crackers.
Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish 
became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”
Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia
Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%
Stouffer’s Classic Mac and Cheese Mac Cups
Freshly made pasta with 100% real cheddar cheese sauce
Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious Stouffer’s Mac and Cheese.
Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup
http://www.stouffers.com/products/detail.aspx?id=11406&c=0
It’s Chili, Chowder, or Stew Saturday – Broccoli and Potato Chowder
February 16, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a commentTags: Broccoli, Broccoli and Potato Chowder, Cooking, Corn, Diabetes, Diabetes Self Management, Food, Green Chilies, It's Chili Soups or Stews Saturday, Leeks, Potatoes, recipes, Stew
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Broccoli and Potato Chowder. Made using Leeks, Potatoes, Corn, Green Chilies, Broccoli, and Spices. It’s only 280 calories per serving. It’s off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Broccoli and Potato Chowder
Ingredients
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup sliced leeks
1/2 cup cubed peeled potato
1/3 cup fresh or frozen corn
1 can (about 4 ounces) diced mild green chiles
3/4 teaspoon paprika
1 1/2 cups broccoli florets
3/4 cup evaporated skimmed milk
2 tablespoons all-purpose flour
Jalapeño pepper sauce (optional)
Directions
1 – In medium saucepan combine broth, leeks, potato, corn, chiles, and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes or until vegetables are tender. Add broccoli; simmer 3 minutes.
2 – Whisk milk into flour. Stir into vegetable mixture. Cook, stirring constantly, until soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if desired.
Yield: 2 servings. Serving size: 2 cups chowder.
Nutrition Facts Per Serving:
Calories: 280 calories, Carbohydrates: 51 g, Protein: 19 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 311 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/broccoli-potato-chowder/
Healthy Spring Chicken Recipes
February 16, 2019 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Baking, Chicken, Cooking, Dumplings, EatingWell, Food, Grilling, Healthy Spring Chicken Recipes, Herbs, Pizza, recipes, Rice, Spices, Vegetables
From the EatingWell website and Magazine its Healthy Spring Chicken Recipes. Delicious and Healthy Spring Chicken Recipes with recipes like; Chicken and Dumplings, Caribbean Jerk Chicken Pizza, and Mustard-Maple Chicken with Wild Rice Pilaf. Plus you can subscribe to one of my favorite Magazines, the EatingWell Magazine. Each issue is full of great recipes! Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Spring Chicken Recipes
Find healthy, delicious spring chicken recipes, from the food and nutrition experts at EatingWell.
Chicken and Dumplings
Whole-wheat pastry flour gives the dumplings in this healthy recipe a prominent nuttiness that totally fits in with the savory chicken stew……….
Caribbean Jerk Chicken Pizza
These Caribbean-inspired pizzas are topped with jerk chicken, sweet mango, tangy pineapple, and spicy jalapeño and are grilled, rather than baked, for a quick and healthy meal!……..
Mustard-Maple Chicken with Wild Rice Pilaf
This slow-cooker meal is simple to prepare and will elicit rave reviews from everyone at your table. The wild rice pilaf is started early in the slow cooker and followed up by the chicken and sweet and tangy maple-mustard sauce. It’s a mouthwatering combination!……..
* Click the link below to get all the Healthy Spring Chicken Recipes
http://www.eatingwell.com/recipes/21149/seasonal/spring/dinner/chicken/
Kitchen Hint of the Day!
February 16, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Beef, Chicken, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Meat, Pork, recipes
Bone – In Meats…….
Using meat cuts with bones produces a more flavorsome and enriched result.
Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts…..
February 15, 2019 at 6:27 PM | Posted in chicken, stir-fry | 4 CommentsTags: Chicken, Chow Mein, Cooking, Dinner, Food, Hakubaku Wheat Noodles, Kikkoman Soy Sauce, Mushrooms, Noodles, recipes, stir-fry, Vegetables
Tonight’s Menu: Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms
Just a cup of Bigelow Decaf Green Tea this morning for Breakfast. This morning Mom had some errands to run so I drove. We first went to Jungle Jim’s International Market, love shopping there! Then I took her to the local shopping mall. Back home not much else going on. For Dinner tonight its Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms.
To make the Stir – Fry I’ll need; Chicken, 1 package Hakubaku Organic Japanese Wheat Noodles, 1 can Whole Baby Carrots (drained), 1 small can Del Monte Cut Green Beans (drained), Sliced Water
Chestnuts (drained), 1 can of Bean Sprouts (drained), 1 can Stir-Fry Mushrooms (drained), Chow Mein Noodles, Kikkoman Less Sodium Soy Sauce, and Extra Light Olive Oil. You can use Beef, Pork, or Shrimp instead of the Chicken. All will work great!
I’m using the leftover Chicken from last night’s Perdue Whole Roaster. Pulled all the leftover meat and this was my Chicken for the Stir-Fry. Next I grabbed a large nonstick skillet and sprayed it 
Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil and heated the pan on medium heat. When heated I added my Pulled Chicken, Carrots, Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms. Stirred until mixed then added the Kikkoman Soy Sauce, you add this according to your taste. Stirred and heated everything until heated through. Removed it from the heat and covered it.
Next I boiled my Udon Noodles. I used a large pot and filled it 1/2 way with water. Heated the water to boiling and added my Noodles. Stirring, and cooked for 4 minutes. Drained them and added
them to the Stir – Fry Skillet. Stirred until mixed and served! This hit the spot for Dinner! Topped a bowl of the Sir – Fry with some Chow Mein Noodles. Had a Diet Dr. Pepper to drink. For Dessert/Snack tonight a bowl of Skinny Pop – Pop Corn along with a Diet Dr. Pepper to drink.
Kikkoman Less Sodium Soy Sauce
Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. However, to maintain this full flavor, we recommend using it during the latter stage of cooking in braising sauces, soups and stews, vegetables or stir-frys.
Ingredients
WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE; LESS THAN 1/10 OF 1% AS A PRESERVATIVE.
http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10102
Ruffle Turkey Lasagna
February 15, 2019 at 6:04 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Asiago cheese, Baking, Cooking, Food, Italian Seasoning, JENNIE-O Lean Ground Turkey, Lasagna Noodles, Mozzarella Cheese, Onion, Pasta Sauce, recipes, Ricotta Cheese, Ruffle Turkey Lasagna, Switch
Here’s a second Jennie – Turkey Lasagna Recipe, Ruffle Turkey Lasagna. This one is made using JENNIE-O® Lean Ground Turkey along with Lasagna Noodles, Onion, Italian Seasoning, Pasta Sauce, Ricotta Cheese, Asiago Cheese, Mozzarella Cheese, and Spices. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.
INGREDIENTS
1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded
DIRECTIONS
1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 480
Protein 32g
Carbohydrates 56g
Fiber 4g
Sugars 8g
Fat 13g
Cholesterol 65mg
Sodium 610mg
Saturated Fat 6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna
Petitchef
Foodista
Posts I Like
Create a free website or blog at WordPress.com.
Entries and comments feeds.
