Fried Oysters w/ Baked Potato and Texas Toast
March 22, 2021 at 7:07 PM | Posted in oysters, potatoes, seafood | Leave a commentTags: baking, Cooking, Dinner, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 71 degrees and mostly sunny out there today, another beautiful day! I had to be back at my Family Doctor at
1:15 this afternoon. My sugar came back a bit out of whack. He wants increase my Metformin to a higher dosage but I told him I wanted to retake the in 2 months to see if it’s better or the same. I think something was wrong with reading. We’ll see by the next testing. Back home, got the cart out of the shed and did a few things around the yard. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast.
Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them;
Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn
over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast! I always enjoy this Dinner. For
Dessert/Snack later a Diet Peach Snapple to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters
HEARTY IRISH STEW
February 27, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a commentTags: carrots, Cooking, Diabetes, Diabetic Gourmet Magazine, Food, Garlic, HEARTY IRISH STEW, Leeks, Onions, Parsnips, recipes, Russet Potatoes, Spices, Top Round Beef
I have a recipe for a Healthy Irish Stew to pass along to all of you. With St. Patrick’s Day about a month away I thought I would give you the perfect St. Paddy’s Day Dish to help you celebrate! To make this Stew some of the ingredients you’ll be needing are Top Round Beef, Garlic, Spices, Onions, Carrots, Parsnips, Russet Potatoes, Leeks and more! The Stew is 370 calories and 37 carbs per serving. 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 2021! https://diabeticgourmet.com/
HEARTY IRISH STEW
Turn your St. Patrick’s Day party’s food and drinks into true Irish dining with this delicious, hearty American Irish Stew. It includes beef, onion, carrots, parsnips and potatoes for a Irish-inspired meal
to satisfy all of your hungry guests. A great alternative to corned beef for St. Paddy’s Day.
Ingredients
1 tablespoon extra-virgin olive oil
1-1/4 pounds beef, top round, cut into 3/4-inch pieces
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 medium onion, coarsely chopped
3 medium carrots, peeled and cut into 3/4-inch pieces
2 medium parsnips, cut into large chunks (optional)
3 cups low-fat, reduced-sodium beef broth
4 medium russet potatoes, peeled and cut into large chunks
1 tablespoon chopped fresh rosemary
1 leek, coarsely chopped
2 tablespoons chopped fresh parsley
Directions
1 – In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
2 – Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
3 – Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
4 – Serve hot and garnish with parsley, if desired.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 370
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 427 milligrams
Carbohydrates: 43 grams
https://diabeticgourmet.com/diabetic-recipe/hearty-irish-stew
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
December 22, 2020 at 7:11 PM | Posted in Hilton's Fresh Farm Raised Pacific Willapoint Oysters, oysters, potatoes, seafood | Leave a commentTags: baking, Cooking, Dinner, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 45 degrees and Sunny out today. Right afterward I headed out to Kroger, about 6:30 this morning. I wanted to get there and get what I needed and get out before it gets crowded. But by 7:00 it was getting crowded, guess everyone had the same idea. Besides our groceries I got our neighbor a few items also. They were all cleaning items as both the husband and wife have the virus and are to stay at home for 2 weeks until the next test. Sure feel bad for them. Back home did some cleaning and then got outside for a bit and enjoyed the beautiful sunshine! For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked 
oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
November 6, 2020 at 6:59 PM | Posted in oysters, potatoes, seafood | Leave a commentTags: baking, Cooking, Dinner, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I another bowl of All-Bran Wheat Flakes, used 2% White Milk. Had a cup of Bigelow Decaf Green Tea afterward. 73 degrees and sunny out today. Got the cart, rake, and leaf blower out and helped 3 of my elderly neighbors out with their yard work. I washed off their decks and driveway for them. I’m ready for some rest! For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters
Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato
October 29, 2020 at 7:10 PM | Posted in fish | 4 CommentsTags: Baked Potato, baking, Cooking, Cornbread, Dinner, Fish, Food, La Baguetterie Roasted Garlic Oval Bread, Martha White, recipes, Roasted Asparagus, Russet Potatoes, Walleye
Today’s: Menu: Fried Walleye Fillet w/ Roasted Asparagus, Baked Potato, and Baked Garlic Bread Loaf
For Breakfast this morning I Fried an Egg Sunny Side Up, heated up 3 slices of al fresco Chicken Bacon, and toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread that I topped with I 
Can’t Believe It’s Not Butter Light. I also had a cup of Bigelow Decaf Green Tea. It started raining last night around 9:00 and continued to rain all day. Had a high of 49 degrees. Mom’s blood work came back showing no major problems. They did change one of her medications though. So I went to Kroger to pick up the prescription. We have a lot of creeks and ditches that are overflowing from all the rain. Back home did some clean up work on the computer. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato.
I purchased the Walleye at Meijer and it in the freezer. I placed it in the fridge overnight to thaw. To prepare it I first rinsed the fillets in cold water and patted them dry with paper towel. Then 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!
For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black
Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
For another side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Then I also baked a loaf of
La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper 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
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
October 11, 2020 at 6:56 PM | Posted in oysters, seafood | 5 CommentsTags: baking, Cooking, Dinner, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Big change in the weather today. 72 degrees, rain showers, and cloudy out today. After Breakfast I did a load of laundry. Then I cleaned the house, dusted and vacuumed. Next I cleaned the fridge. Done for today! For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
Fried Oysters, Baked Potato, and Texas Toast, one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Mango/Tea Snapple to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
September 4, 2020 at 7:03 PM | Posted in oysters, seafood | Leave a commentTags: baking, Cooking, Dinner, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Big change in the weather today. 78 degrees, partly sunny, and no humidity. Beautiful day out! Went to Kroger for Mom and picked up Breakfast at McDonald’s for her. Got the cart, rake, and leaf blower out and worked in the yard today. Gave a neighbor a hand doing some work around his yard also. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
Fried Oysters, Baked Potato, and Texas Toast, one of my favorite meals! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Sprite Zero to drink.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters
Cabbage Potato and Andouille Sausage Skillet
August 21, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Cabbage, Cabbage Potato and Andouille Sausage Skillet, Cooking, Food, Green Bell Pepper, JENNIE-O® Andouille Turkey Sausage, recipes, Russet Potatoes, Steak Seasoning, Switch, Vegetable Broth, Yellow onion
I have a 2nd Jennie – O Recipe to pass along, Cabbage Potato and Andouille Sausage Skillet. This one is made using Olive Oil, Russet Potatoes, JENNIE-O® Andouille Turkey Sausage, Russet Potatoes, Cabbage, Yellow Onion, Green Bell Pepper, Steak Seasoning, and Vegetable Broth. One Delicious Skillet! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/
Cabbage Potato and Andouille Sausage Skillet
Whip up a flavorful family favorite in only 30 minutes. This simple Cabbage Potato & Andouille Sausage Skillet dish includes everything you need for a hearty meal, made better-for-you with 
hardwood smoked turkey sausage.
Total Time 30 Minutes
Serving Size 4 Servings
Ingredients
2 – tablespoons olive oil
2 – medium russet potatoes, peeled and diced
1 – (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
½ green cabbage, cut into thin strips
1 small yellow onion, sliced
1 green bell pepper, sliced
1 teaspoon steak seasoning
¾ cup vegetable broth
Directions
1) In large cast-iron skillet, heat oil over medium heat. Add potatoes and cook 8-10 minutes turning often. Add sausage and cook 2 minutes or until browned.
2) Stir in cabbage, onion, bell pepper, seasoning and cook until cabbage is wilted. Add broth, cover and cook until tender.
Nutrition Per Serrving
Calories 310
Protein 16g
Carbohydrates 27g
Fiber 4g
Sugars 7g
Fat 15g
Cholesterol 60mg
Sodium 970mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/cabbage-potato-andouille-sausage-skillet/
It’s Chili, Chowder, or Stew Saturday – Estofado de Bistec con Papas
May 2, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | 2 CommentsTags: Beef Shoulder Roast, Bouillon with Chicken Flavor, Cooking, Diabetes Self Management, Estofado de Bistec con Papas, Food, Granulated Garlic, Grapeseed Oil, It's Chili Soups or Stews Saturday, Pickled Jalapeno, recipes, Russet Potatoes, Tomato sauce, Tomatoes, White Onions
This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Estofado de Bistec con Papas. To make this week’s dish of Estofado de Bistec con Papas you’ll be needing a Beef Shoulder Roast, Grapeseed Oil, Granulated Garlic, Black Pepper, Salt, Bouillon with Chicken Flavor, Russet Potatoes, White Onions, Tomatoes, Tomato Sauce, and Pickled Jalapeno. Sounds mouth watering! 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 2020! https://www.diabetesselfmanagement.com/
Estofado de Bistec con Papas
Tonight’s dinner menu is on us!
Looking for a new recipe? Hearty beef, potatoes, tomatoes, and spicy peppers combine for a flavor that can’t be beat in Chef LaLa’s Estafado de Bistec con Papas.
Ingredients
1 1/2 pounds beef shoulder roast, sliced into 2-inch pieces
1 tablespoon grapeseed oil
1 teaspoon granulated garlic
1 teaspoon black pepper
1 teaspoon salt
1 cup water
1 packet bouillon with chicken flavor
2 medium russet potatoes, peeled, sliced into rounds
1/2 medium white onion, thinly sliced
2 medium tomatoes, sliced in rounds
1 can of tomato sauce (8 oz)
2 tablespoons canned pickled jalapeno or
serrano peppers with juice
Directions
Yield: 6 as a main course
Serving size: 1/6 of recipe
1 – Heat the oil in a large sauté pan and add beef.
2 – Add granulated garlic, pepper and salt and stir to combine.
3 – Brown meat over medium-high heat for 15 minutes and stir in water and bouillon.
4 – Lower heat, cover and simmer for 10 minutes.
5 – Uncover pan and layer in potatoes, then onion and then tomatoes.
6 – Pour tomato sauce and serranoes and pickled juice over the casserole.
7 – Cover and cook for 10–15 minutes, until the potatoes are tender.
Nutrition Information:
Calories: 246 calories, Carbohydrates: 16.5 g, Protein: 22 g, Fat: 9 g, Sodium: 605 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/estofado-de-bistec-con-papas/
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Inside every issue you’ll find…
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* In-depth articles related to both Type 1 and Type 2 diabetes
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Fried Oysters w/ Baked Potato and Texas Toast (Lite)
April 29, 2020 at 6:37 PM | Posted in oysters | Leave a commentTags: baking, Cooking, Dinner, Food, Fried Oysters, Grilling, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, Panko Bread Crumbs, recipes, Russet Potatoes
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, heated up some Kroger Diced Ham, and had a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento 4 State Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Also had a cup of Bigelow Decaf Green Tea. Rain and thunderstorms out today, a high of 63 degrees. So it was mostly indoors today. Just as well I didn’t get any sleep last night I had to deal with Phantom Pains! Oh how I dread these. But not a lot to do but deal with it! They finally let up around 9:00 this morning. So I spent this rainy day catching up on some sleep. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
Fried Oysters, Baked Potato, and Texas Toast, one of my favorite meals! I just love these 3 items together. As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.
I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. The best tasting Russet Potatoes seem to be out right now, some of the best I’ve had!
Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert later a 
Jello Sugar Free Dark Chocolate Pudding topped with Reddi Wip Reduced Fat Topping.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
* Available year around
* Low in fat, calories and cholesterol
* Fast and easy to prepare
* High in protein, iron, omega 3 fatty acids, zinc and vitamin C
* All natural
* Product of USA
Ingredients
Pacific Small Willapoint Oysters
https://www.pacificseafood.com/products/brands/hiltons/
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