Fried Walleye Fillet w/ Seasoned Pinto Beans and Golden Hominy

April 23, 2018 at 5:21 PM | Posted in beans, fish | Leave a comment
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Today’s Menu: Fried Walleye Fillet w/ Seasoned Pinto Beans and Golden Hominy



For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. It was a beautiful Sunrise this morning the east horizon was just lit up with color. Finished up a few things around the yard before rain moved back in around 11::00 this morning. For the day it was 58 degrees with rain. The yard is looking a lot better! I was able to finally get caught up with a lot of yard work. Later in the day Hoveround came over to make some repairs on my Hoveround Mobility Chair. Being an amputee I don’t know what I would without my Hoveround! For Dinner tonight I prepared Fried Walleye Fillet w/ Seasoned Pinto Beans and Golden Hominy.


Last time I was at Costco yesterday I bought a package of fresh Canadian Walleye Fillets! There was 7 Fillets in the package, I gave Mom a couple of them that she froze and I had one that day and had froze the rest. So I laid a bag of 2 Fillets out in the fridge to thaw overnight.




So I’m preparing 2 Fillets. To prepare them I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor! Costco has an excellent Fish and Seafood selections!



As the Fillets were cooking I prepared my side dishes. I prepared a can of Margaret Holmes Seasoned Pinto Beans. It doesn’t get much better for a canned Beans than these! To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. I love Beans of all kinds and these Seasoned Pinto Beans are at the top of the list, love the Seasoning.




For another side I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.




Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg


One of America’s Favorites – Machaca

April 23, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Pork machaca, eggs and potatoes wrapped in a tortilla, served with guacamole

Machaca About this sound ma’t͡ʃaka is a traditionally dried meat, usually spiced beef or pork, which is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many ethnic groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded then fried is sometimes substituted.

Prepared machaca can be served any number of ways from tightly rolled flautas, to tacos, to burritos, or on a plate with eggs, onions and with peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas, which tend to be large, up to 20 inches in diameter. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua.

The dish is known primarily in the north of Mexico, and the southern regions of the U.S. states of Arizona, California, and New Mexico.

Machaca was originally prepared most commonly from dried, spiced beef or pork, then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes. While drying meat is one of the oldest forms of preservation, the drying of beef with chilis and other native spices was developed by the ranchers and cowboys of northern Mexico.

After the arrival of refrigeration, dehydration was no longer needed for preservation. Most dried beef is sold in the U.S. as jerky. In Mexico, it is still sold for cooking and snacking; however, this is done mostly in the north and in small-scale operations. Most machaca dishes now are made from beef that has been well-cooked, shredded, then cooked in its juices until the desired consistency is achieved, which in Phoenix can be soupy, dry, or medio. In Tucson and south, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from dried meat. Carne seca is an alternative name for machaca in Tucson and Sonora.


“Meatless Monday’ Recipe of the Week – Jamaican Beans and Rice

April 23, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Jamaican Beans and Rice. You’ll never miss the Meat with this week’s recipe of Jamaican Beans and Rice. Red Beans, Black Beans, and Sweet Potatoes are just a few of the ingredients that make up this recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines so check it out today! Enjoy and Eat Healthy in 2018!

Jamaican Beans and Rice
Sassy Jamaican-style beans and rice makes for a quick and easy weekday or weekend meal.

Recipe Ingredients:
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 teaspoon minced garlic
1/2 jalapeño chile, veins and seeds discarded, minced
1 1/4 teaspoons dried thyme leaves
1/4 teaspoon ground allspice
1 tablespoon vegetable oil
1 (14.5-ounce) can fat-free reduced-sodium vegetable broth
2 (15-ounce) cans red or black beans, rinsed, drained (3 cups cooked)
2 cups cubed peeled sweet potatoes (1/2-inch cubes)
3 tablespoons lime juice

Cooking Directions:
1 – Sauté onion, pepper, garlic, jalapeño, thyme, and allspice in oil in medium saucepan 3 to 4 minutes.
2 – Add vegetable broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice.
Makes 4 servings (about 1 cup each).

Tips: Frozen onion and green pepper, and prepared garlic can be used. Recipe can be prepared 1 to 2 days in advance; refrigerate, covered.

Nutritional Information Per Serving (1/4 of recipe): Calories 392; Fat 4g; % Calories from Fat 8; Carbohydrate 74g; Folate 210mcg; Sodium 547mg; Protein 18g; Dietary Fiber 7g; Cholesterol 0mg.

Kitchen Hint of the Day!

April 23, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Save the Peppers……….

If you’re only using half of a bell pepper for a recipe, make the other half last longer with a simple trick. When you’re slicing the pepper, make sure to leave the seeds and membrane intact on one side. Then store this side in a sealed plastic bag or container in the fridge. Leaving the seeds intact will make the pepper last longer.

Last minute Dinner plans………….

April 22, 2018 at 5:40 PM | Posted in Subway | Leave a comment
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Today’s Menu: Subway Forest Ham and Turkey Sub



For Breakfast on this Sunday Morning I made a Breakfast Sandwich. I first toasted a Healthy Life Whole Grain English Muffins. I love these Muffins, they’re a 100 calories and 16 net carbs per serving. Next I lightly fried up some slices of Boar’s Head Sweet Sliced Ham. As the Ham was almost done I added a slice of Boar’s Head Vermont Cheddar and served it all on the English Muffin. One delicious way to start my day! Outside mostly cloudy with a high of 65 degrees. I t was yard work out today, finally. It’s finally dried off enough to get some much needed yard work done. I had 5 bags of Red Wood Chips delivered yesterday. So today my Cousin’s husband and son came over to spread the Wood Chips for me along with a few jobs around the house for me. Then later on I got the 4 wheel cart out and went around the house and sprayed for weeds and pick up limbs and such. Feels good to get outside and do some work!



Well I had Dinner planned out but we had an emergency with Dad late this afternoon again. I feel so sorry for him, he’s mind is slowly going away due to the Dementia. He was really confused to day, he kept trying to get out of bed and leave. He fell while trying to get up. But he was okay, nothing broken. So we sat with him until he calmed down and finally going to sleep. Anything we can do to make him more comfortable. We miss him so much here at home.


So anyway when we finally got home and the last thing I wanted to do is put together Dinner. We had Subway the other night when we spent the afternoon over there. So it was Subway again tonight. I ordered Mom the Subway Club and I had the Subway 6″ Black Forest Ham and Turkey Sub on a 9 grain Wheat Bun w/ Black Olives, Lettuce. The total calories for the sub is 270 calories and 41 net carbs. I added Hellman’s Light Mayo and French’s Yellow Mustard to the Sandwich when I got home. I also had a side of Ruffle’s Reduced Fat Potato Chips and a bottle of Diet Dr. Pepper. For dessert later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.



Subway – Turkey Breast and Black Forest Ham
A sandwich so deliciously hearty, you won’t know you’re eating low fat. Enjoy the flavor of tender sliced turkey breast and Black Forest ham with your favorite veggies from juicy tomatoes to sweet red onions served on your favorite freshly baked bread.


April 22, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Soup Special of the Day | 2 Comments
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This week’s Soup Special of the Day is CHUNKY CHICKEN, VEGETABLE AND ROSEMARY STEW. Chicken Breasts, Onions, Carrots, and Celery are just a few of the ingredients that make up this week’s recipe. The recipe is from the Diabetic Gourmet Magazine website ( At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips and Diabetic News. It’s an excellent Diabetes site so check it out today! Enjoy and Eat Healthy in 2018!



1 Tbsp canola oil
12 oz boneless chicken breasts, cut into 1-inch pieces
1 Tbsp canola oil
1 medium onion, cut in 8 wedges
3 medium carrots, quartered lengthwise and cut into thirds
1 medium celery stalk, cut into 1-inch (2.5-cm) pieces
2 cups water
2 dried bay leaves
1/4 tsp crushed red pepper flakes
1 can (15 oz) reduced-sodium navy beans, rinsed and drained
1 cup grape tomatoes, quartered
1/2 cup chopped fresh Italian parsley
1 Tbsp chopped fresh rosemary
3/4 tsp salt


1 – In Dutch oven, heat 1 Tbsp canola oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown. (Center will still be slightly pink.) Remove from oven and set aside.
2 – Add remaining 1 Tbsp canola oil, onion, carrot and celery. Saute for 5 minutes or until just beginning to lightly brown on edges, stirring frequently. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium low and simmer, covered, 20 minutes or until vegetables are tender.
3 – Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.
Here’s a great one-pot meal to warm and soothe a hungry, weary body after a hard day.

Recipe Yield: Yield: 6 servings.Serving Size: 1 cup

Calories: 220
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 6 grams
Sodium: 380 milligrams
Cholesterol: 50 milligrams
Protein: 22 grams
Carbohydrates: 17 grams

Eat Cheap and Healthy: 20 Diabetic Recipes on a Budget

April 22, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Eat Cheap and Healthy: 20 Diabetic Recipes on a Budget. Delicious and Healthy Diabetic Recipes on a Budget like; Sweet and Spicy Meatballs with Mango Salsa, Scrambled Turkey Nachos, and Pineapple-Pork Fried Rice. Find these recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018!


Eat Cheap and Healthy: 20 Diabetic Recipes on a Budget
Fast food isn’t cheap and is rarely healthy. Have the best of both worlds with delicious and healthy recipes that feed a family for less than $3 per serving. Enjoy chicken, turkey, sausage, beef, and vegetarian recipes that are easy to prepare. Many dinners are ready to eat in minutes!

Sweet and Spicy Meatballs with Mango Salsa
Put a twist on your weekly ground beef recipe with this flavorful and low-carb dinner that serves six at just $1.85 per serving. Your family will love this Mexican take on meatball night…..

Scrambled Turkey Nachos
Want to eat in 10 minutes? Forget spending $20 or more at a drive-through restaurant and make this easy dinner for two for about $3. Quick-fix ingredients, like fully cooked sausage crumbles, speed up this tasty recipe so you can enjoy a diabetes-friendly meal in minutes…….

Pineapple-Pork Fried Rice
Dust off your wok for this fun and healthy recipe that is bursting with flavor. Packed with veggies like carrots, onions, celery, and peas, this diabetic pork recipe gives you a nutritional boost that won’t break the bank…………


* Click the link below to get all the Eat Cheap and Healthy: 20 Diabetic Recipes on a Budget

Kitchen Hint of the Day!

April 22, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Leftover Rice………………

Rice can be stored in the fridge for a longer amount of time if you store a slice of toast on top of it. The toast will absorb excess moisture and keep the rice fluffy and fresh.

Leftovers: Healthy Harvest Turkey Lasagna and Baked Garlic Loaf Bread

April 21, 2018 at 5:44 PM | Posted in Jennie-O, Jennie-O Turkey Products, Lasagna, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftovers: Healthy Harvest Turkey Lasagna and Baked Garlic Loaf Bread



Well another long day as we had to go calm Dad down twice today. The Dementia has really kicked in now. But it’s been a very long day so it was going to be something easy to prepare tonight for Dinner. So I dug through the freezer a bit and found a container with 3 servings of Lasagna in it! No more Dinner problems! I had made the Lasagna and froze the leftovers, which is sure coming in handy for Dinner tonight. I let thaw in the fridge until Dinner time. It heated up great and was delicious! For Dessert later Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free. I’ve the original Lasagna post below for ingredients and recipe directions. Take Care all!


As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1/2 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.


Ready for the oven…….

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.


…and done!

The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread!




Ronzoni Healthy Harvest Whole Grain Lasagna


1 lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper


Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g





Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

Meanwhile back at the SayersBrook Bison Ranch…….Olde Tyme Knackwurst

April 21, 2018 at 5:02 AM | Posted in Uncategorized | Leave a comment
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This week from SayersBrook Bison Ranch website ( its Olde Tyme Knackwurst. I don’t think I’ve tried Knackwurst, yet! I’m looking forward to ordering some and trying it. What is Knackwurst you ask? Its sausage that is stuffed into a natural casing which creates a knocking sound when you bite into it, hence the name Knackwurst. Looking forward to trying this! But the Olde Tyme Knackwurst is just one of many new items you can purchase at the SayersBrook site ( You can order items like; Bison, Wild Boar, Elk, Rabbit, Hams, and so much more! So check the site out and order today! Now more on the Olde Tyme Knackwurst. Enjoy and Eat Healthy in 2018!


Olde Tyme Knackwurst
Olde Tyme Knackwurst 4 links per 12 oz. package. 3 packages per order

This sausage is stuffed into a natural casing which creates a knocking sound when you bite into it, hence the name Knackwurst. For a genuine German taste, try our fully cooked Knackwurst with kraut or potatoes.



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