Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

February 17, 2021 at 7:18 PM | Posted in Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

 

 

I had a cup of Bigelow Decaf Green Tea for Breakfast. 30 degrees and partly sunny for the first start of the day. Clouds moved in and waiting to see how the next snow is coming in. We could get 3-4 inches or as less as a 1/2 inch. Hopefully the 1/2 route. We have 8-10 inches still on the ground. i finally was able to get out a bit this afternoon! Went to Kroger this afternoon and stopped by the Bank. Been a rough couple of days. The fridge was leaking so we had to shut the water off, no ice cubes now. The water backed up to a corner of the living room carpet, little to no damage hopefully. And then the phone rang about 7:30 this morning and friend of mine called and told me a very good and longtime friend of ours passed away this morning. He had been fighting Cancer for about 5 months. So it’s been a rough one. For Dinner tonight a favorite of mine, Shrimp w/ Pasta Roni. Take Care and Stay Safe everyone!

 

So for the Shrimp part of the dish I used Meijer Brand Frozen Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box, leftovers coming tomorrow. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one easily prepared and delicious Shrimp and Pasta Dish! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

 

 

 


Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herb

 

 

 

Shrimp Health Benefits……….
Shrimp may have a variety of health benefits. It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp may also promote heart and brain health due to its content of omega-3 fatty acids and the antioxidant astaxanthin ( 6 , 11 , 12 , 13 ).

Kitchen Closed, Long John Silver’s tonight!

February 14, 2021 at 7:00 PM | Posted in fish, seafood | Leave a comment
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Today’s Menu: Long John Silver’s – Battered Cod and Shrimp

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. windy, cold, and a high of 25 degrees. From time to time my right leg gets extremely sore. Having only my right leg really puts a strain on it, today was one of those days.I spent most of the day with leg propped up. My leg needed a full day of rest. The Kitchen was closed today Mom wanted Long John Silver’s tonight!

 

Mom wanted Long John Silver’s tonight so that’s what we are having. We each had a 2 Piece Battered Cod and split a side of 3 Shrimp. Mom also had a side of Cole Slaw and Hush Puppies. For Dessert/Snack later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

Long John Silver’s
IS SEAFOOD AMAZING? FISH YEAH!
Of course it is. Not only is it more delicious than any other meat, it’s also better for the environment. We sustainably-source our seafood so we can serve it proudly and so you can enjoy eating it proudly too. Wild-caught Alaska Pollock. From Alaska waters!

Cod and Salmon from the icy waters of the North Pacific! Clams from coastal Atlantic waters! And it all goes from the boats to our restaurants to your sea-loving smile. Do we do it all sustainably while supporting the fishermen and their families? Fish Yeah we do!
https://www.ljsilvers.com/seafood/

Low-Carb Dinner Recipes

February 2, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Carb Dinner Recipes. Find some Delicious and Healthy Low-Carb Dinner Recipes with recipes including Sesame-Orange Shrimp, Philly Cheesesteak Stuffed Peppers, and Mustard-Maple Pork Tenderloin. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Sesame-Orange Shrimp
These shrimp are super-easy to make–just coat them in a simple batter, cook them in a little oil and toss with a tangy sesame-orange sauce. The staff at EatingWell simply could not get enough of these delicious shrimp while we were developing this recipe. Serve with: Brown basmati rice and steamed snow peas tossed with a little toasted sesame oil…………

Philly Cheesesteak Stuffed Peppers
Mounding a classic Philly cheesesteak mixture in a colorful bell pepper and melting cheese on top is an easy way to skip the bread and cut the carbs……………

Mustard-Maple Pork Tenderloin
Pork tenderloin is about as lean as it comes so it’s a great healthy option, but it shouldn’t be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir…………..

* Click the link below to get all the Low-Carb Dinner Recipes
https://www.eatingwell.com/recipes/18446/mealtimes/dinner/low-carb/

One of America’s Favorites – Cioppino

January 4, 2021 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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Cioppino

Cioppino, Italian: from Ligurian: cioppin is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine.

Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from salt-water ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce.

The dish can be served with toasted bread, either local sourdough or French bread. The bread acts as a starch, similar to a pasta, and is dipped into the sauce.

Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty handed, they would walk around with a pot to the other fishermen asking them to chip in whatever they could. What ever ended up in the pot became their Cioppino. The fishermen that chipped in expected the same treatment if they came back empty handed in the future. It later became a staple as Italian restaurants proliferated in San Francisco.

The name comes from cioppin (also spelled ciopin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart.

The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others. Similar dishes can be found in coastal regions throughout the Mediterranean, from Portugal to Greece. Examples of these include suquet de peix from Catalan-speaking regions and bouillabaisse from Provence.

Cioppino with bread

The earliest printed description of cioppino is from a 1901 recipe in The San Francisco Call, though the stew is called “chespini”. “Cioppino” first appears in 1906 in The Refugee’s Cookbook, a fundraising effort to benefit San Franciscans displaced by the 1906 earthquake and fire.

Generally the seafood is cooked in broth and served in the shell, including the crab, which is often served halved or quartered. It therefore requires special utensils, typically a crab fork and cracker. Depending on the restaurant, it may be accompanied by a bib to prevent food stains on clothing, a damp napkin and a second bowl for the shells. A variation, commonly called “lazy man’s cioppino”, is served with shells pre-cracked or removed.

Diabetic Dish of the Week – Louisiana Stir-Fry TUESDAY

December 29, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Louisiana Stir-Fry. To make this week’s Dish you’ll be needing Frozen Corn Oil, Shrimp, Broccoli Florets, can of Corn with Red and Green Peppers, Onion, Tabasco Sauce, Cajun Seasoning, Diced Tomatoes, Hot Rice, and Lemon Wedges. You can find this recipe at 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/

Louisiana Stir-Fry

Louisiana Stir-Fry
Ingredients
Preparation time: 5 minutes (when using frozen cooked shrimp)
Cooking time: about 12–15 minutes.

Cooking spray
2 teaspoons corn oil
1 pound shrimp, shelled and deveined (for convenience, use frozen cooked shrimp that have been thawed)
1 bag (14 ounces) frozen broccoli florets
1 can (11 ounces) corn with red and green pepper, drained
1/2 cup coarsely chopped onion
1/8 to 1/4 teaspoon hot pepper sauce (such as Tabasco)
1 tablespoon Cajun seasoning (look for low-salt or no-salt Cajun seasoning if you limit your sodium intake)
1 can (14 1/2 ounces) diced tomatoes
Hot rice (optional)
8 lemon wedges (optional)

Directions
Yield: 8 cups
Serving size: 2 cups

1 – Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add shrimp and cook until they turn pink. (If using precooked shrimp, add shrimp during the last minute of cooking).

2 – Remove shrimp from the wok and set aside. Place frozen broccoli in the wok and cook for 3 minutes, stirring constantly. Add corn with peppers, onion, hot pepper sauce, and Cajun seasoning. Cook 2 minutes more, stirring frequently. Add tomatoes and cook until hot and bubbly, about 3 minutes. Add cooked shrimp and heat 1 minute more, stirring frequently. Serve immediately (over hot rice and with a squeeze of lemon if desired).

Nutrition Information:
Calories: 239 calories, Carbohydrates: 23 g, Protein: 30 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 1,864 mg*, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/louisiana-stir-fry/

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/

Healthy New Year’s Dinner Party Recipes

December 29, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy New Year’s Dinner Party Recipes. Find some Delicious and Healthy New Year’s Dinner Party Recipes with recipes including Seafood Linguine, Baked Stuffed Shrimp, and Black Bean Quesadillas. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy New Year’s Dinner Party Recipes
Throw the best New Year’s Eve dinner party with this easy (& healthy!) recipes.

Seafood Linguine
This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste and extra-saucy consistency of canned diced San Marzano tomatoes in sauces like this one. Marjoram pairs well with the seafood, but basil or even parsley works too. Serve with a Caesar salad………………..

Baked Stuffed Shrimp
Stuffed shrimp make a quick and easy appetizer perfect for holiday parties. The trick to great stuffed shrimp? Make sure your shrimp are large enough to hold the filling. We recommend jumbo shrimp, which easily encase the savory filling of scallions, breadcrumbs and bacon with just a hint of spice from cayenne pepper………………….

Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad……………

* Click the link below to get all the Healthy New Year’s Dinner Party Recipes
http://www.eatingwell.com/recipes/22578/holidays-occasions/more-holidays/new-years/dinner-party/

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

December 27, 2020 at 7:01 PM | Posted in pasta, Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

 

 

To start my day off I prepared a Breakfast Sandwich. I toasted a Thomas Light English Muffin and heated up 3 slices of the Leftover Christmas Ham. I also added a slice of Swiss Cheese. Then I also had a cup of Bigelow Decaf Green Tea. We have a really nice day outside today! Sunny and a high of 51 degrees, not bad for late December! It’s a one day thing though, a high of 37 degrees on Monday. After Breakfast I did a load of laundry and cleaned the house today. Kicked back and relaxed after that. For Dinner tonight a favorite of mine, Shrimp w/ Pasta Roni.

 

 

So for the Shrimp part of the dish I used Meijer Brand Frozen Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box, leftovers coming tomorrow. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one easily prepared and delicious Shrimp and Pasta Dish! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.

 

 

 

 

 

Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herb

 

 

 

Shrimp Health Benefits……….
Shrimp may have a variety of health benefits. It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp may also promote heart and brain health due to its content of omega-3 fatty acids and the antioxidant astaxanthin ( 6 , 11 , 12 , 13 ).

Kitchen Closed, Long John Silver’s tonight!

December 19, 2020 at 11:56 PM | Posted in fish, shrimp | Leave a comment
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Today’s Menu: Long John Silver’s – Battered Cod and Shrimp

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. Cloudy and a high of 42 degrees out. My Sinuses have been bothering me for a couple of weeks now. And with everything going on my Family Doctor is open on Saturday’s and I was able to get in to see him. It was what I thought it was, I have a Sinus Infection. So he wrote me a Prescription and told me to just rest. Which is all I have been doing anyway! Picked the Prescription up at Walgreen and started taking it right away. So not feeling up to par, the Kitchen is shutdown, and maybe all weekend! Mom wanted Long John Silver’s tonight!

 

 

Mom wanted Long John Silver’s tonight so that’s what we are having. We each had a 2 Piece Battered Cod and a side of 3 Shrimp. Mom also had a side of Cole Slaw and Hush Puppies. For Dessert/Snack later a bowl of Chex Snack Mix (Mom made) with a Diet Peach Snapple to drink. Stay safe and take care all!

 

 

 

 

 

 

Creamy Shrimp Fettuccine

December 6, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Creamy Shrimp Fettuccine to pass along. To make this Dish some of the ingredients you’ll be needing are Olive Oil, Garlic, Grated Parmesan Cheese, Fettuccine, Broccoli Florets, Shrimp and more! 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/

Creamy Shrimp Fettuccine
A lighter version of this classic pasta dish!

Ingredients
Cooking time: 30 minutes.

2 tablespoons olive oil
5 cloves garlic, thinly sliced
1/4 cup all-purpose flour
2 cups skim milk
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
12 ounces fettuccine
2 tablespoons water
2 cups fresh or frozen broccoli florets
1/2 pound shrimp, peeled, deveined, and cooked
1 medium tomato, diced
2 tablespoons chopped parsley

Directions
Yield: 6 servings
Serving size: about 1 1/4 cups

1 – Heat the olive oil in a large skillet over medium to high heat. Add the garlic and stir for 30 seconds. Add the flour and continue stirring for about one minute. Add the milk, stirring constantly until the mixture thickens. Reduce heat to low, and stir in the Parmesan cheese, pepper, and salt.

2 – Cook the fettuccine according to the package directions. Toss the drained pasta with the sauce until the pasta is well coated. Keep warm.

3 – Put the water in a microwaveable bowl and add the broccoli. Cover with microwave-safe lid or plastic wrap (leave a little vent for steam to escape) and microwave for 5 minutes until the broccoli is tender yet crisp. Drain the water from the broccoli. Heat the shrimp in a microwaveable bowl for one minute. To serve the pasta, divide it among six plates. Top with broccoli, shrimp, tomato, and parsley.

Nutrition Information:
Calories: 370 calories, Carbohydrates: 54 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 85 g, Sodium: 360 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/creamy-shrimp-fettucine/

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/

Fried Freshwater Shrimp w/ Mac and Cheese

December 1, 2020 at 7:09 PM | Posted in Mac and Cheese, seafood, shrimp, Stouffer's | 3 Comments
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Today’s Menu: Fried Freshwater Shrimp w/ Mac and Cheese

 

 

To start this rainy morning off I made some Simply Potatoes Shredded Hash Browns and heated up some Meijer Diced Ham. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Then topped them off with Diced Ham. I love combinations of Potatoes and Ham. Also had a cup of Bigelow Decaf Green Tea. We ended up with about 1 1/2 inches of snow, our first of the year. Gloomy day out there today. A few snow flurries with a high of 36 degrees. Cleaned the house today and did a few things around the house, not a lot to do today. For Dinner tonight it’s Fried Freshwater Shrimp w/ Mac and Cheese.

 

We’re having Shrimp tonight, I could eat Shrimp and Seafood every day! While at Meijer the other day I picked up some of the huge Freshwater Colossal Shrimp, first time I’ve seen Meijer have these! I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they’re awfully good! To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

Poured about 1/2 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 

To go with the Shrimp I prepared some Stouffer’s Classic Mac and Cheese Cups. just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. I also baked a Loaf of Garlic Loaf Bread. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

McCormick Cracker Meal Seafood Fry Mix
Cracker Meal Seafood Fry Mix adds extra crunchiness to fried and baked foods. All ingredients have been specially selected to provide a superior coating that seals in natural juices for fish, seafood, poultry, meats and vegetables.
Ingredients
Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, And Folic Acid), Whey (Milk), Dextrose, And Soybean Oil.

Serving size
1/4 cup Mix (32g)
All You Need
1/2 cup Cracker Meal
1 lb. Fish or Seafood*
Water or Milk
Vegetable Oil
Directions
1. POUR Cracker Meal into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, or seafood with water or milk. Shake off excess.
2. COAT fish, several pieces at a time, evenly with Cracker Meal. Let stand 5 minutes. Discard any remaining Cracker Meal. Fry as directed below. Serve with McCormick® Cocktail Sauce or Tartar Sauce. Use the entire package to coat 4 lbs. fish or seafood.

*Best with tilapia, trout, catfish, shrimp, or scallops. Also try with shucked oysters and clams, or soft-shell crabs (pierce several times before coating).

Pan Fry: Pour oil to a depth of 1/4 inch in a large skillet; heat to 350°F on medium heat. Fry fish, in batches, 2 to 4 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

Oven Fry: Cover bottom of shallow baking pan with melted butter. Arrange fish or seafood in a single layer in pan; turn to coat with butter. Bake in preheated 425ºF oven 10 to 20 minutes until golden brown around edges and fish flakes easily with a fork.

Flavorful Tips:
• For a thicker coating, dip fish in a mixture of 3 tbsp. milk and 2 beaten eggs before coating with Cracker Meal.
• Coat boneless skinless chicken breast halves or chicken parts as directed. Bake in 400ºF oven 20 to 30 minutes for chicken breast halves or 45 to 50 minutes for chicken parts.
• Use Cracker Meal instead of bread crumbs when making meat loaf or meat balls.
http://www.mccormick.com/spices-and-flavors/seafood/breading-and-batters/cracker-meal-seafood-fry-mix

 

 

Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup
http://www.stouffers.com/products/detail.aspx?id=11406&c=0

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