Spiced Pork and Apple Stew

December 11, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | 2 Comments
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Here’s a recipe for a Spiced Pork and Apple Stew. To make this week’s Dish you’ll be needing Lean Cubed Pork Stew Meat, Sweet Onions, Crushed Tomatoes, Reduced Sodium Chicken Broth, Brown Sugar, Spices, Red Potatoes, Baby Carrots, Cooking Apples, and more! There’s 209 calories and 22 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Spiced Pork and Apple Stew
Pack all your favorite fall flavors into one dish with this savory stew! Juicy pork and apples combine with cinnamon and assorted veggies for a filling homemade dish to warm you

up on those chilly autumn evenings.

Ingredients
1 teaspoon canola oil
1 1/4 pounds lean cubed pork stew meat
1 medium sweet onion, cut into 1/2-inch-thick slices
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 cup reduced-sodium chicken broth
2 tablespoons spicy brown mustard
1 tablespoon brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon salt
2 large or 3 small red or white potatoes, cut into 1-inch pieces (about 3 cups)
1 1/2 cups baby carrots
2 small cooking apples, cored and cubed
2 tablespoons chopped fresh Italian parsley (optional)

Directions
Yield: 8 servings
Serving size: 1 cup

1. Heat oil in nonstick Dutch oven over medium-high heat. Brown pork in batches. Add onion and garlic. Reduce heat to medium. Cover; cook 5 minutes, stirring occasionally.

2. Stir in tomatoes, broth, mustard, brown sugar, cinnamon, cumin, and salt. Bring to a boil. Reduce heat to medium-low; cover and simmer 30 minutes.

3. Stir in potatoes, carrots, and apples; simmer, covered, 45 minutes, or until pork and vegetables are tender. Ladle into soup bowls. Sprinkle with parsley, if desired.

Nutrition Information:
Calories: 209 calories, Carbohydrates: 25 g, Protein: 19 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 36 mg, Sodium: 427 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/spiced-pork-and-apple-stew/

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
* Quizzes, Q&As, Resources, Products, and more!
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GRILLED TUNA NICOISE SALAD

December 6, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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From the Diabetic Gourmet website it’s GRILLED TUNA NICOISE SALAD. Included are recipes for the Salad and Vinaigrette. Some of the Ingredients that you’ll be needing are Red Potatoes, Green Beans, Tuna Steaks, Canola Oil Cooking Spray, Spinach Leaves, Pitted Kalamata Olives, Red Wine Vinegar, Garlic Cloves, and more! So 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 2022! https://diabeticgourmet.com/

GRILLED TUNA NICOISE SALAD
This light dish is a great choice for lunch or al fresco dinner. Recipe for Grilled Tuna Nicoise Salad from our Main Dishes recipe section.

Ingredients

Salad Ingredients:

3/4 lb small red potatoes, diced
1/2 lb green beans, trimmed
4 tuna steaks ( 4 oz each, about 3/4-inch thick)
Canola oil cooking spray
4 cups (2 oz) baby spinach leaves
16 pitted kalamata olives, coarsely chopped

Vinaigrette Ingredients:

2 Tbsp canola oil
2 Tbsp red wine vinegar
1 Tbsp water
1/8 tsp salt
1/2 medium clove garlic, minced
1/8 tsp dried red pepper flakes
1 Tbsp chopped fresh oregano leaves or 1 tsp dried oregano leaves

Directions

1 – Steam potatoes and green beans 6 minutes or just until tender. Drain and rinse with cold water, shaking off excess liquid.
2 – While vegetables cook, combine vinaigrette ingredients in a small jar, secure with lid, and shake well to blend completely. Set aside 1/4 cup (60 ml) vinaigrette and brush remaining vinaigrette (1 Tbsp) over fish.
3 – Coat a grill pan with canola oil cooking spray and heat over medium-high heat until hot. Grill tuna over high heat 3 minutes on each side or until medium-rare or desired degree of doneness. (Do not overcook or fish will be tough.)
4 – Divide greens equally on four serving plates. Arrange potatoes, green beans, and olives over greens. Drizzle 1 Tbsp vinaigrette evenly over each salad and top with tuna.

NOTES:
This light dish is a great choice for lunch or al fresco dinner.

Recipe Yield: Yield: 4 servings. Serving size: 1-1/2 cups and 1 tuna steak.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 345
Fat: 14 grams
Saturated Fat: 2 grams
Fiber: 5 grams
Sodium: 280 milligrams
Cholesterol: 40 milligrams
Protein: 29 grams
Carbohydrates: 26 grams
https://diabeticgourmet.com/diabetic-recipes/grilled-tuna-nicoise-salad

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

November 10, 2022 at 7:05 PM | Posted in chicken, Katie's Best Chicken | Leave a comment
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Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

 

To start my day off I toasted a Aunt Millie’s Living Carb Smart English Muffin that I topped with Smucker’s Sugar Free Black berry Jam. I also cooked up a couple of Buffalo Sausage Patties. I used Wild Idea Ground Breakfast Sausage that I made into a couple of Sausage Patties. Then I also had a cup of Bigelow Deacf Green Tea. One Delicious way to start the day! 70 degrees, sunny and breezy outside today. We have had beautiful weather now for a couple of weeks but that is ending this weekend, they say. Wind Chills in the mid 30’s and possible snow flurries coming. Mpm’s Basal Skin Cancer has cleared up on her face. She goes back the Doctor later this month to see if they got it all this time. Hopefully they did! Anyway I went and raked the front and side yards. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans.

 

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used Katie’s Best Chicken.

 

 

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

 

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

 

 

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

For another side I prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Fatback Pork in the kettle. Love these Canned Green Beans, they are so fresh tasting! For Dessert/Snack later a 90 Calorie Breyer’s Vanilla Bean Ice Cream Cup.

 

 

 

 

 

 

 

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Indian Summer Stew

October 12, 2022 at 6:02 AM | Posted in Diabetes Self Management | Leave a comment
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Here’s a recipe for an Indian Summer Stew. To make this recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 net carbs per serving. 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 2022!   https://www.diabetesselfmanagement.com/

Indian Summer Stew
Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

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
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week – BUFFALO SHORT-RIBS WITH RED POTATOES and BROCCOLI

October 12, 2022 at 6:02 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 SHORT-RIBS WITH RED POTATOES and BROCCOLI. To make this week’s recipe you’ll be needing Wild Idea Buffalo Short Ribs, Broccoli Rabe (2-3 bunches), Olive Oil, Low Sodium Beef Broth, Red Wine, Red Onion, Garlic, Red Potatoes, Honey, Dark Brown Sugar, Himalayan Salt, and Black Pepper. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

INGREDIENTS:

5 lbs. Wild Idea Buffalo Short Ribs
Cooked broccoli rabe, (2-3 bunches)
1~3 tablespoons olive oil
1 3/4 cups low sodium beef broth
1⁄4 cup red wine
1~2 sweet white or red onion
4~6 smashed garlic cloves and red potatoes
2 tablespoons raw honey
2 tablespoons dark brown sugar
1⁄2 teaspoon coarse Himalayan salt
1 teaspoon black pepper

DIRECTIONS:

1 – Heat oil in heavy pan then brown short ribs (cut up)
2 – Put short ribs in slow cooker on HIGH
3 – Add red wine, beef broth, onions (sliced thick)
4 – Add garlic & potatoes (chopped), honey, brown sugar, salt and pepper
5 – Warm up to high, mine is aluminum, so it heats up fast!
6 – Cook at high for two hours and check for doneness
7 – Let settle down and cook naturally — do not open slow cooker until it’s completely done then add broccoli rabe and cook until done, about 1/2 hour
https://wildideabuffalo.com/blogs/recipes/buffalo-short-ribs-with-red-potatoes-broccoli-rabe

 

 


WILD IDEA BUFFALO – SHORT RIBS (3 POUNDS)
The short ribs are perfect for a slow braise or low-heat smoky BBQ. Cut from the rib and plate primal, this cut is considered meatier than many of the other rib cuts. Available in a 3 lb. package (4 BBQ Strips).
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-lbs-bbq-short-rib-strips?variant=231936732

Buttermilk Marinated Thin Sliced Chicken Breast Sandwiches and Baked Fries

June 23, 2022 at 6:59 PM | Posted in Aunt Millie's Live Carb Smart, chicken, Katie's Best Chicken, Ore - Ida | Leave a comment
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Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breast Sandwiches and Baked Fries

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Sunny and less humid, with a high of 88 degrees. After my Tea I went to Meijer for a neighbor then on the way home stopped at McDonald’s and picked up Breakfast for Mom. Watered everything down and did some yard work. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breast Sandwiches with some Baked Fries.

 

For the Chicken I used the 2 leftover Chicken Breasts from last night’s Dinner. To reheat them I heated the oven to 350 degrees. Then I used a small baking dish, sprayed it with Pam Cooking Spray. Added the Chicken to the baking dish and heated the Chicken until heated through. Again I used our favorite Chicken, Katie’s Best Chicken.

 

To make Sandwich I topped each Chicken Breast with a slice of Swiss Cheese, added some Emeril Deli Style Mustard and served on an Aunt Millie’s Live Carb Smart Hamburger Bun. Fantastic and Delicious Chicken Sandwich. I love leftovers.

 

 

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert later a Jello Sugar Free Dark Cherry Jello. Take Care and Stay Safe All!

 

 

 

 

 

 

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

June 22, 2022 at 7:12 PM | Posted in chicken, greenbeans, Katie's Best Chicken, potatoes | Leave a comment
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Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

 

For Breakfast I fried up some Bacon, Scrambled a couple of Eggs, baked a small tube of Pillsbury Buttery Biscuits, and had a cup of Bigelow Decaf Green Tea. Sunny, Humid, with a heat index at 109 degrees. Rain moved in around 5:00 today. Not a good day out there. I got all the watering and cleaning done outside early this morning. I picked a half bag of Shishito Peppers and took them over to my cousin’s house, they love Peppers! Stopped and filled Mom’s car up with gas and back home out of the heat. Did a few things around the house. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans.

 

For the Chicken; I started at Noon today I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then add my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used Katie’s Best Chicken.

 

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

 

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

 

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

For another side I prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Fatback Pork in the kettle. Love these Canned Green Beans, they are so fresh tasting! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

June 2, 2022 at 6:51 PM | Posted in chicken, Katie's Best Chicken | 2 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

I had a cup of Bigelow Decaf Green Tea to start my morning. Heavy rain overnight into the morning until about Noon. 73 degrees and cloudy after the rain moved out. Did a load of laundry after Breakfast. Then I cleaned the house, dusted , mopped and ran the sweeper. Later I got the cart out of the shed and took a spin around the neighborhood. My cart is getting old, I’ve had it for 14 years now. I may need a new one before long. For Dinner tonight it’s Fried Chicken Thighs w/ Fried Potatoes and Cut Green Beans.

 

For the Chicken I used Katie’s Best Boneless and Skinless Chicken Thighs. We just can’t seem to have Fried Chicken Thighs without Fried Potatoes and Green Beans! I had the Chicken Thighs in the freezer and grabbed a package last night and let it thaw in the fridge overnight. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook for another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry them with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

With the skillet heated, add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

I had opened up a can of Del Monte Cut Green Beans and had them already heating up. I love these Green Beans. They always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For me the trio of Fried Chicken Thighs, Fried Potatoes and Green Beans can’t be beat! For a Dessert/Snack I had a Sugar Free Jello Dark Chocolate Pudding Cup. Take Care and Stay Safe Everyone!

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Catfish Nuggets w/ Fried Potatoes and Cut Green Beans

May 28, 2022 at 7:08 PM | Posted in fish | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Fried Potatoes and Cut Green Beans

 

Just a cup of Bigelow Decaf to start my day off. 70 degrees and cloudy out today. Happy Memorial Day Weekend to everyone! So after my Tea I took my Mom and Cousins to the Cemetery and we decorated my Aunt, Grand Parents and Dad’s graves with flowers. We swept and cleaned up around all the grave sites. Back home did a little yard work. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes and Cut Green Beans.

 

I had bought the Catfish Nuggets from Kroger and had them in the freezer. I sat the bag 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 for 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.

 

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

I also heated up a can of Del Monte Cut Green Beans. What a meal Catfish, Fried Potatoes and Green Beans. I also made a small Cast Iron Skillet of Cornbread. Then for Dessert/Snack later a 90 Calorie Cup Of Breyer’s Vanilla Ice Cream. Take Care and Stay Safe Everyone!

 

 

 

 

 

 

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%

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

May 12, 2022 at 6:42 PM | Posted in Bob Evan's, chicken, greenbeans, Katie's Best Chicken | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

To start this Thursday morning off I had a cup of Bigelow Decaf Green Tea. We have a hot one out there today, but no way am I complaining! Sunny and not a cloud in the sky but low humidity. I had to get the Sunscreen on before going out the door. After my Tea I went and picked up Breakfast for Mom. Back home I helped another elderly neighbor up the street paint his shed. We’ll get his Shutters tomorrow. Nice to be out in this beautiful weather!  So for Dinner tonight it’s Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

We haven’t had my favorite trio of food in a while, so it was time! For the Chicken I used Katie’s Best Boneless and Skinless Chicken Thighs. We just can’t seem to have Fried Chicken Thighs without Fried Potatoes and Green Beans! I had the Chicken Thighs in the freezer and grabbed a package last night and let it thaw in the fridge overnight. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook for another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry them with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

With the skillet heated, add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

 

I had opened up a quart jar of Canned Green Beans and had them already cooking. I love these Green Beans. They always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert/Snack later I had a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Lemonade/Tea Snapple to drink.

 

 

 

 

 

 

 


Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

 

 

 

 

 

 

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

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