Roasted Root Vegetables

December 17, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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I’ve got a side dish for the Holiday Stuffed Beef Tenderloin, Roasted Root Vegetables. For this side dish you’ll need Sweet Potatoes, Turnips, Red Onions, Baby Carrots, Garlic, and Seasoning. The Dish is 120 calories and 15 net carbs per serving. This recipe also comes from the Diabetes Self Management website. Looking for Diabetic Friendly Recipes? Be sure to check out the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Roasted Root Vegetables
Ingredients
2 sweet potatoes (about 1 pound), scrubbed, peeled, and cut into 32 wedges
3 turnips (about 8 ounces), peeled and cut into 18 wedges
1 medium red onion, cut into 16 wedges
1 1/2 cups baby carrots
2 tablespoons olive oil
4 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
1 – Preheat oven to 425°F. Place cut vegetables in large bowl. Add oil, garlic, salt, and pepper and toss.

2 – Bake 40 to 45 minutes or until vegetables are tender and browned; stirring occasionally.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 120 calories, Carbohydrates: 19 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 340 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/roasted-root-vegetables/

 

 

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Jennie – O Recipe of the Week – Terrific Turkey Tostados

July 21, 2017 at 5:22 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is Terrific Turkey Tostados. Sounds good, looks good, got to be good! You’ll be using JENNIE-O® Lean Ground Turkey along with Flour Tortillas, Red Onions, Bell Peppers, Black Beans, Monterey Jack Cheese, and more! You can find this recipe at the Jennie – O website along with all the other delicious and healthy recipes like this week’s Terrific Turkey Tostados! Enjoy and Make the Switch! https://www.jennieo.com/

 

Terrific Turkey Tostados
Love tacos and quesadillas? Then you’ll love these Mexican Tostados—featuring pan-fried tortillas topped with seasoned ground turkey, sautéed veggies, melted cheese and a dollop of sour cream.

INGREDIENTS

3 tablespoons vegetable oil, divided
6 flour tortillias
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ cup red onion, sliced in strips
½ cup yellow or green bell pepper, sliced into strips
2 teaspoons minced garlic
2 teaspoons ground cumin
¾ teaspoon salt, if desired
¾ cup salsa, divided
1 (15-ounce) can refried black beans or refried beans
1 cup crumbled queso fresco or shredded Monterey jack cheese
¼ cup sour cream, if desired
¼ cup chopped fresh cilantro or sliced green onions

DIRECTIONS

1) In large skillet, heat 2 tablespoons oil until hot. Add tortilla to hot oil; cook 1 to 2 minutes per side or until golden brown and crisp. Transfer to paper towels to drain; repeat with remaining 5 tortillas.
2) Add remaining 1 tablespoon oil to skillet. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, bell pepper and garlic cook 5 minutes, stirring occasionally. Sprinkle with cumin and salt. Cook 5 minutes, stirring occasionally. Add ½ cup salsa; cook 5 minutes, stirring occasionally.
3) Meanwhile, combine beans and remaining 1/4 cup salsa; heat in microwave oven or small saucepan until hot. Spread bean mixture over tortillas; top with turkey mixture, cheese, sour cream, and cilantro. Serve with additional salsa, if desired. Makes 6 servings.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING
Calories410
Protein26g
Carbohydrates32g
Fiber6g
Sugars3g
Fat19g
Cholesterol70mg
Sodium920mg
Saturated Fat7g
https://www.jennieo.com/recipes/221-terrific-turkey-tostados

Jazzed-Up Turkey Fajitas

July 21, 2017 at 5:20 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Thought I would pass along another fantastic Jennie – O recipe, Jazzed-Up Turkey Fajitas. This one uses the JENNIE-O® Extra Lean Oven Roasted Turkey Breast. Other ingredients include; Tortillas, Bell Peppers, Red Onions, Salsa, Monterey Jack Cheese, and more. Give new life to those Fajitas with this Jazzed-Up Turkey Fajitas recipe. Enjoy and Make the Switch! https://www.jennieo.com/

 

Jazzed-Up Turkey Fajitas

Looking for the easiest Mexican recipe ever? This quick fajita recipe features extra lean oven roasted turkey breast—found at your local deli—for a delicious weeknight shortcut.

INGREDIENTS

6 (6 to 8-inch) tortillas
2 red, green or yellow bell peppers, cut into thin strips
1 red onion, sliced
1 tablespoon olive oil
12 ounces JENNIE-O® Extra Lean Oven Roasted Turkey Breast, cut into strips
1 (.78 ounce) packet taco seasoning
1½ cups salsa
1 cup shredded Monterey Jack cheese with jalapeño peppers

DIRECTIONS

1) Heat tortillas according to package directions.
2) In large skillet over medium-high heat, sauté peppers and onion in oil 5 minutes or until peppers are slightly softened.
3) Add turkey, heat 2 minutes or until warmed. Stir in taco seasoning. Evenly divide turkey mixture among tortillas. Top with salsa and cheese.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories260
Protein18g
Carbohydrates22g
Fiber2g
Sugars1g
Fat11g
Cholesterol40mg
Sodium990mg
Saturated Fat4g
https://www.jennieo.com/recipes/13-jazzed-up-turkey-fajitas

Kitchen Hint of the Day!

October 19, 2016 at 5:48 AM | Posted in Kitchen Hints | Leave a comment
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Our friend, the Onion…….

 

Yellow and white onions can be kept for a longer amount of time than the red ones, as they have a lower sugar content. Store in an open space that’s cool and dry, and away from bright light, which can make them bitter. Don’t store them anywhere that may become damp.

Cuban Hash w/ Tossed Salad

July 21, 2016 at 4:44 PM | Posted in Pork, Simply Potatoes | Leave a comment
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Today’s Menu: Cuban Hash w/ Tossed Salad

 

Cuban Hash w Tossed Salad 011
Well the headaches aren’t as bad finally, still nagging though. For Breakfast I had a couple of Eggo’s and a cup of Bigelow Decaf Green Tea. Finished up some laundry for Mom and then started on a few things around the house that needed done. The weather is leaving no doubts that Summer has set in the Ohio Valley. Hot and Humid is the forecast until at least next week. Friday through Sunday. Highs in the 90’s, extremely high humidity, and a heat index well over 100 degrees. But as hot as is it’s better than a blowing snow and below zero weather! i took Mom’s car up and had it washed and the inside cleaned and swept. Besides that I stayed indoors most of the day. For Dinner tonight I prepared Cuban Hash w/ Tossed Salad.

 

Came across this recipe on my favorite Pork Recipe site, Pork Be Inspired (http://www.porkbeinspired.com/) If you’ve never visited the Pork Be Inspired website, it’s full of delicious Pork Recipes along with Pork Cooking Tips, Pork Nutrition, and about anything you need to know about Pork!

 

Cuban Hash w Tossed Salad 001
So for Dinner tonight, it’s another new recipe, its Cuban Hash. To make this dish I’ll need; 1 Pound Ground Pork, 2 Teaspoons Extra Virgin Olive Oil, 1 Cup Chopped Red Onion, 2 Cups Simply Potatoes Steakhouse Seasoned Diced Potatoes, 1 1/4 Cups Frontera Tomatillo Salsa, 1 Cup Meijer Frozen Sweet Corn (Thawed), 1/4 Cup Cilantro, and 1/4 Cup Supremo Queso Fresco Cheese (Crumbled). You know this has the makings of something good!

 

 

 

Cuban Hash w Tossed Salad 004
I love these I skillet meals, makes for one easy clean up! To prepare it start by heating the olive oil over medium heat in a large skillet; add the onion and sauté for about 5 minutes. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.

Cuban Hash w Tossed Salad 006

Add the potatoes, salsa and corn; stir and cook 8-10 minutes or until heated through.Fold in cilantro and sprinkle with cheese. Then it’s time to enjoy a Cuban Hash Dinner! Flavor upon flavor this dish is loaded with it! Anything Pork I love, then the Tomatillo Sauce, Corn, Cilantro, and Queso Fresco just elevates it even more! Excellent Keeper Recipe.

Cuban Hash w Tossed Salad 009

To go with The Hash I had went to Kroger earlier today and I got a salad from the Salad Bar. Combined some Ice-Berg Lettuce, Mushrooms, Chick Peas, Olives, and Cheese. For a dressing I used Kraft Classic Catalina Fat Free Dressing. I don’t have Salads very often. My body has problems breaking down leafy green vegetables. I wish I could have them more often, I miss having a good salad! For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

CUBAN HASH
Ingredients
1 POUND GROUND PORK, 90% LEANPork Be Inspired
2 TEASPOONS OLIVE OIL
1 CUP WHITE ONION, CHOPPED
2 CUPS NEW POTATOES, COOKED, CUT INTO 1/4-INCH CUBES
1 1/4 CUPS TOMATILLO SALSA
1 CUP FROZEN CORN, THAWED
1/4 CUP CILANTRO
1/4 CUP QUESO FRESCO CHEESE, CRUMBLEDDirections
Heat olive oil over medium heat in a large skillet; add onion and sauté for about 5 minutes. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides. Add potatoes, salsa and corn; stir and cook 8-10 minutes or until heated through.Fold in cilantro and sprinkle with cheese. Serve immediately.Serves 4

Nutrition
Calories: 360 calories
Protein: 28 grams
Fat: 15 grams
Sodium: 810 milligrams
Cholesterol: 80 milligrams
Saturated Fat: 6 grams
Carbohydrates: 27 grams
Fiber: 3 grams

http://www.porkbeinspired.com/recipes/cuban-hash/

Jennie – O Turkey Recipe of the Week – Turkey Tenderloin with Peaches

May 27, 2016 at 4:57 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Tenderloin with Peaches. The name just shouts freshness and Spring time. Made with the always delicious JENNIE-O® Savory Roast Turkey Breast Tenderloin. Add Red Onions, Peaches, Arugula, and Blue Cheese you have the makings of a healthy and delicious Turkey dish! You can find this recipe along with all the other healthy and delicious recipes at the Jennie – O website! http://www.jennieo.com/

 

 

Turkey Tenderloin with Peaches

Ingredients
2 medium red onions, sliced ½-inch thick roundsTurkey Tenderloin with Peaches
3 peaches, cut into wedges
2 tablespoons olive oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
2 cups baby arugula
2 tablespoons balsamic vinegar
2 ounces blue cheese, crumbled

 
Directions
1 – Drizzle onions and peaches with 1 tablespoon oil; set aside. Grill turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut tenderloin into slices. Grill onions 5 minutes per side or until grill marks appear; separate onions into rings. Grill peaches 2 minutes per side or until grill marks appear.

2 – Toss arugula with onions, peaches, vinegar and remaining oil. Arrange turkey and arugula mixture on plates; sprinkle with cheese.
* Always cook to an internal temperature of 165°F.

Nutritional InformationJennie O Make the Switch
Calories 310 Fat 13g
Protein 35g Cholesterol 85mg
Carbohydrates 16g Sodium 780mg
Fiber 2g Saturated Fat 4.5g
Sugars 9g
http://www.jennieo.com/recipes/698-Turkey-Tenderloin-with-Peaches

Kitchen Hint of the Day!

March 2, 2016 at 6:25 AM | Posted in Kitchen Hints | Leave a comment
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Red, White, and Yellow……

 

Yellow and White Onions can be kept for a longer amount of time than Red ones, as they have a lower sugar content. Store in an open space that’s cool and dry, and away from bright light, which can make them bitter. Don’t store them anywhere that may become damp.

Beans and Smoked Turkey Sausage (Beans and Weenies)

July 10, 2015 at 5:08 PM | Posted in beans, Bush's, Butterball Smoked Turkey Sausage | Leave a comment
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Today’s Menu: Beans and Smoked Turkey Sausage (Beans and Weenies)

 

Beans and Smoked Turkey Sausage 008
Woke up to a beautiful Sunrise out. The day started off sunny but clouds moved in and had a couple of brief showers, somewhat cooler out though. Ran Mom to the store and come back home and got the leaf blower out. There’s always plenty of leafs on and around the driveway. Finished up a load of laundry for Mom and then had to repair a shed door outside. For dinner tonight it was comfort food!. I prepared Beans and Smoked Turkey Sausage (Beans and Weenies).

 
While growing up who didn’t like the old-fashioned Campbell’s Beans and Weenies! So it’s Beans and Weenies but I Beans and Smoked Turkey Sausage 003kicked this version up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into thin bite size pieces), 3 slices of Jennie – O Turkey Bacon, 1 can of Joan of Arc Spicy Chili Beans, 1 can of Dark Red Kidney Beans (drained and rinsed), 1/4 of a medium-sized White Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Mustard, 1/2 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and a 1 cup of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).

 

 

Another one of those delicious one pot meals. I used a small size Dutch Oven that I had sprayed with Pam Cooking Beans and Smoked Turkey Sausage 001Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! After I got the Beans started I fried up 3 slices of Jennie – O Turkey Bacon. I fried it up nice and crisp and when done crumbled it up into small pieces and added it to the Beans. You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. I love dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausages and added it to the Beans. I then increased the heat to medium for about another 1/2 hour and then reduced it back down to medium low until it was time for dinner. A good Hearty Meal tonight. You have the smokiness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food favorite of mine! Another plus is the cleanup, just one dutch Oven to clean. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.Butterball Polska Kielbas Turkey Sausage
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

http://www.butterball.com/product/smoked-turkey-dinner-sausage

Baked Parmesan Perch w/ Jalapeno Cheese Fried Potatoes

May 14, 2015 at 4:53 PM | Posted in fish, Simply Potatoes | 1 Comment
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Today’s Menu: Baked Parmesan Perch w/ Jalapeno Cheese Fried Potatoes

 

Baked Parmesan Perch Jalapeno Cheese Fried Potatoes 006
Our streak of beautiful days is still going, sunny and a high near 70. But rain on the way possibly by tomorrow. Had to have our ice maker in the fridge replaced today. Then did some house cleaning and on to the outside. I bought a miniature Blue Berry Bush and replanted it into a bigger pot, it’s been doing okay I’ve only had it a few days. I also bought a few Herb plants that I replanted in bigger pots. Had the cart out for a while enjoying the day. For dinner tonight I prepared Baked Parmesan Perch w/ Jalapeno Cheese Fried Potatoes.

 

 

 

While at Jungle Jim’s International Market yesterday I had picked up some Ocean Perch fillets and wasted no time Baked Parmesan Perch Jalapeno Cheese Fried Potatoes 001in using them. I’m trying a new recipe with them, Baked Parmesan Perch. I was looking for Perch recipes and came across this one on the Taste of Home website, a site I have found many a recipe on. it’s an easily prepared and delicious recipe! I’ll need the following to prepare it; 2 tablespoons dry Bread Crumbs (Progresso Italian Style Bread Crumbs), 1 tablespoon grated Parmesan Cheese (Kraft Reduced Fat Parmesan Grated Cheese), 1 tablespoon Paprika (Hungarian Paprika), 1 teaspoon dried Basil, 1 pound Perch or Fish fillets of your choice, and 1 tablespoon melted Butter (Blue Bonnet Light Butter). To prepare it; In a shallow bowl, combine the Bread Crumbs, Parmesan Cheese, Paprika and Basil. Brush Fish fillets with Butter, then dip into the Crumb Mixture. Place in a greased baking pan. Bake, uncovered, at 400° for 12 minutes or until fish flakes easily with a fork. The original recipe calls for a baking temperature of 500° but I opted for 400° instead and an extra 2 minutes of baking time. I just think Fish bakes up better at 400°. The Perch came out delicious! Fantastic flavor from all the ingredients and came out very moist. I have another “Keeper Recipe”.

 

 
Then for a side dish I prepared Jalapeno Cheese Fried Potatoes. I had come across the Jalapeno Cheese Fried Baked Parmesan Perch Jalapeno Cheese Fried Potatoes 003Potatoes some time back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And presto another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. Everything just comes together to make this dish the perfect Potato Dish! Quite a meal tonight. For dessert later a Jello No sugar Added Double Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Baked Parmesan Perch Recipe

Ingredients
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter, melted
Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts
One serving (1/4 pound) equals 158 calories, 6 g fat (2 g saturated fat), 52 mg cholesterol, 176 mg sodium, 4 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1/2 fat.

 

http://www.tasteofhome.com/recipes/baked-parmesan-perch

 

 
Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced PotatoesJalapeno Cheddar Fried Potatoes
2 Tbsp. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

Catfish Nuggets w/ Jalapeno Cheddar Fried Potatoes and Cut Green Beans

January 29, 2015 at 6:04 PM | Posted in fish, Simply Potatoes | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Jalapeno Cheddar Fried Potatoes and Cut Green Beans

 

Catfish Nuggets Jalapeno Cheddar Potatoes 001
Started my day off with some Jennie – O Turkey Bacon, Scrambled Egg, a slice of Toasted Whet Bread, and a hot cup of Bigelow Decaf Green Tea! Quite a day outside, started off with a heavy rain that turned to freezing rain. That turned back to rain, with a little thunder, and some sunshine on and off. Sort of like those March Winter Days! For Dinner tonight it’s Catfish Nuggets w/ Jalapeno Cheddar Fried Potatoes and Cut Green Beans.

 

 

Catfish Nuggets Hash Browns 002
It was a Catfish Feast for Dinner! I Picked up the Catfish Nuggets at Kroger yesterday, on sale. 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 Virgin 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. You can bake Catfish but for me you just can’t beat frying Catfish.

 
For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. I had come across thJalapeno Cheddar Fried Potatoesis a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes.
I also heated up a can of Del Monte Reduced Sodium Cut Green Beans. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.

 
Zatarain’s Crispy Southern Fish FriZatarain's Crispy Southeren Fish Fri

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

Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%

 

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

 

 
Jalapeno Cheddar Fried PotatoesJalapeno Cheddar Fried Potatoes 2

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 Tbsp. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

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