Slow-Cooked Sunday Chicken w/ Whole Grain Bread

October 9, 2013 at 5:12 PM | Posted in carrots, chicken, Crock Pot, diabetes friendly, greenbeans, potatoes | 1 Comment
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Today’s Menu: Slow-Cooked Sunday Chicken w/ Whole Grain Bread

 

Slow-Cooked Sunday Chicken 006

These beautiful Fall Days are spoiling us! Cool mornings followed by sunny crisp days, it’s hard to beat this weather! Unfortunately I did,t get a chance to go out and enjoy much of it as I suffered with a Sinus Headache through most of it. Thank goodness I had already planned for a Crock Pot Dinner tonight. I prepared Slow-Cooked Sunday Chicken w/ Whole Grain Bread.

 

 

This is a new recipe, I came across it on a Taste of Home email and thought I would give it a try, and glad I did!. It has Chicken, Carrots, Onion, Celery, Green Beans, Red Potatoes, Turkey Bacon, Milk, and Spices all in a Crock Pot! It was very easy to prepare, just layer in everything and then add your Milk and Water and Spices in your Crock Pot. Put the lid on it and heat on low for 6 – 8 hours, and then we have our complete meal. Chicken served with Green Beans, Carrots, and Red Potatoes. Excellent recipe, everything combines great and seasoned just right! The recipe called for Bone – in Skinless Chicken Breasts but I used Boneless Skinless Chicken Breasts, all I had in the freezer. Next time I prepare this I would maybe add some Hugarian Paprika, nothing major. Another one of those keeper recipes! Just right for two people or one with a dinner leftover. I also had a couple of slices of Klosterman Whole Grain Wheat Bread, first time I tried this also. They were out of my normal brand so I gave this a try and it works! it was very fresh, same calories and carbs, with a bit of nutty taste to it (and it comes in half loaves). For dessert later a Del Monte No Sugar Added Mango Chunks Cup.

 

 

 

Slow-Cooked Sunday Chicken RecipeSlow-Cooked Sunday Chicken 001

Ingredients
2 small carrots, cut into 2-inch pieces
1/2 medium onion, chopped
1/2 celery rib, cut into 2-inch pieces
1 cup cut fresh green beans (2-inch pieces)
2 small red potatoes, halved
2 bone-in chicken breast halves (7 ounces each), skin removed
2 bacon strips, cooked and crumbled
3/4 cup hot water
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Pinch pepper
Directions
In a 3-qt. slow cooker, layer the first seven ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and meat thermometer reads 170°. Remove chicken and vegetables. Thicken cooking juices for gravy if desired. Yield: 2 servings.
Nutritional Facts
1 serving equals 304 calories, 7 g fat (2 g saturated fat), 94 mg cholesterol, 927 mg sodium, 21 g carbohydrate, 5 g fiber, 37 g protein.

 

 
http://www.tasteofhome.com/Recipes/Slow-Cooked-Sunday-Chicken?pmcode=INIDV04T&_mid=2599860&_rid=2599860.1078329.83880

Roasted Turkey Breast and Stuffing w/ Mashed Potatoes and Cut Green Beans

August 18, 2013 at 4:54 PM | Posted in Bob Evan's, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Roasted Turkey Breast and Stuffing w/ Mashed Potatoes and Cut Green Beans

 

Roasted Turkey Breast Dressing 002

 

 

Not much going on today. A little hotter and a bit more humid but not real bad out. I did go to Meijer to see if I could find what to have for dinner, When in doubt, Turkey! I bought a Jennie-O Oven Ready Turkey Breast and dinner was set! I prepared a Roasted Turkey Breast and Stuffing w/ Mashed Potatoes and Cut Green Beans.

 

 

 

As I said I used a Jennie – O Oven Ready Skinless Boneless Turkey Breast. I love using the Jennie – O Oven Ready Boneless Skinless Turkey Breast. It’s an easy and delicious way to get your Turkey on! Comes in Jennie O turkey Breast Oven Ready Bag that you bake at 375 degrees for about 2 to 3 hour until it reads 170 degrees. It also now has a pop up inserted in the breast that pops up when done. The Turkey came out moist, juicy and delicious, excellent flavor!

 

 

For side dishes I prepared a box of Stove Top Stuffing, Bob Evans Mashed Potatoes, Del Monte Low Sodium Cut Green Beans, and Baked a Loaf of Pillsbury Rustic French Bread (the bread is for Mom and Dad). It was a very early Thanksgiving Dinner here today! For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Jennie – O OVEN READY™ Boneless Skinless Turkey Breastjennie o oven ready turkey breast

 

Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.

 

Product Features:
Gluten Free
The Biggest Loser® product
Preseasoned
Comes sealed in our Fool-Proof® cooking bag
With Gravy Packet (contains gluten)

 

Cooking Instructions:

 

OVEN COOKING METHOD:
Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2″ high sides.
Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut three 1/2 inch slits in top of FOOL PROOF. cooking bag.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer reaches 170°F.
Note – Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 10 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.

 

APPROXIMATE OVEN ROASTING TIMES IN 375°F. OVEN TEMPERATURE:
2 – 3 lbs 2-1/2 to 3 hours.
Nutritional Information
Serving Size 112 g
Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

 
http://www.jennieo.com/products/113-OVEN-READY%E2%84%A2-Boneless-Skinless-Turkey-Breast

Baked Chicken Breast Hogie w/ Baked Potato

June 16, 2013 at 5:26 PM | Posted in baking, cheese, chicken, diabetes, diabetes friendly, potatoes | 2 Comments
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Today’s Menu: Baked Chicken Breast Hogie w/ Baked PotatoBaked Chicken Hoagie 002

 

 

Well a Happy Father’s Day to all the Fathers out there! A very special Happy Father’s Day to my Dad, who will be 92 later this year! It’s been raining on and off all day so it sort of put a damper on grilling outdoors. So I made dinner indoors preparing a Baked Chicken Breast Hogie w/ a Baked Potato

 
I used PERDUE PERFECT PORTIONS Boneless, Skinless Chicken Breasts. Their fresh boneless, skinless individually wrapped chicken breast filets, you can store them in the fridge or freeze them and just grab one from the freezer when your ready. They have a few different kinds, I’ve tried the Italian Style and the Plain, which is what I’m having for dinner. I baked mine, baked it on 350 degrees for about 20 minutes. It came out perfect! Seasoned it with Sea salt and Ground Black Pepper and served on a Kroger Bakery Sub Bun and topped with a slice of Kroger Brand Private Selection Buffalo Monterey Jack Cheese, Monterey with a hint of Buffalo Heat. I also topped it with a bit of Hellman’s Reduced Fat Mayo and Lettuce.

 
For a side I had a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn along with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

PERDUE PERFECT PORTIONS Boneless, Skinless Chicken Breasts

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts
Fresh boneless, skinless individually wrapped chicken breast filets. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Nutrition Facts
Serving Size 1 filet (136.0 g)
Amount Per Serving
Calories 150Calories from Fat 14
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0.0g0%
Trans Fat 0.0g
Cholesterol 80mg27%
Sodium 90mg4%
Total Carbohydrates 0.0g0%
Protein 31.0g

Italian Style Chicken Breast Hoagie w/ Baked Crinkle Fries

May 31, 2013 at 5:22 PM | Posted in Aunt Millie's, baking, carrots, chicken, Sargento's Cheese | 4 Comments
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Today’s Menu: Italian Style Chicken Breast Hoagie w/ Baked Crinkle Fries

 

Italian Style Chicken Hoagie 002
Long day today doing one of my least favorite things to do, Shredding bills! It wouldn’t be so bad if I would do it every month or so but as usual I let them back up for months and months. So the biggest part of my day was shredding my bills and my parents. It would help also to have a better paper shredder, that didn’t overheat and stop every few minutes. Finally got through it though! For dinner I prepared an Italian Style Chicken Breast Hoagie w/ Baked Crinkle Fries.

 

 
I used Perdue Perfect Portions Italian Style Skinless and Boneless Chicken Breasts. Love these, just grab one from the freezer and prepare it! Already marinated and cooks up super quick. They have a few different types but the Italian Style is the only one I’ve seen sold around here. I baked mine, at 350 degrees for about 26 minutes. The internal temp read 170 degrees. Seasoned almost perfect, added a shake of Sea Salt to it. Served it on a Aunt Millie’s Deli Style Whole Grain Mini Sub Bun and topped it with a slice of Sargento Ultra Thin Provolone Cheese, sliced Black Olives, and Sauteed Baby Bella Mushrooms. For sides I had a few of the Dill Pickled Carrots and baked some Ore Ida Crinkle Fries with an Ice – Cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 
Perdue Perfect Portions Italian Style Chicken BreastsPERDUE CHICKEN Italian

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Directions

Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

 

Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g

 

Baked Buffalo Chicken Breast Sandwich w/ Baked Potato

May 5, 2013 at 5:25 PM | Posted in Aunt Millie's, baking, chicken, potatoes | Leave a comment
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Today’s Menu: Baked Buffalo Chicken Breast Sandwich w/ Baked Potato

 

 
It’s been a cloudy and rainy day today but at least it’s warm out! For dinner I prepared one of my favorite Chicken dishes; Baked Buffalo Chicken Breast Sandwich w/ Baked Potato. I love finishing the Chicken off in the oven and the flavor and heat of the Kroger Wing Sauce along with the Litehouse Light Bleu Cheese Dressing. If you want about 5 minutes before your Chicken is done you can add a slice of Swiss or Provolone Cheese to it and let it melt over the Chicken Breast.

 

To prepare my Chicken I needed 3 (4 ounce) Boneless Skinless Chicken Breasts, 6 Tablespoons favorite Wing Sauce (I used Kroger WingBaked Buffalo Chicken 003 Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip, and Aunt Millie’s Light Whole Grain Buns . To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I served it on an Aunt Millie’s Light Whole Grain Bun and topped it with some Litehouse Light Bleu Cheese Dressing. I made 3 Chicken Breasts 2 for dinner for myself and Mom and 1 for lunch tomorrow.

 

To go with the Baked Buffalo Chicken Breasts I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter and a dab of Daisy Reduced Fat Sour Cream. For dessert/snack later some slices of Kraft 2% Sharp Cheddar along with Ritz Whole Grain Crackers.

 

 

 

Baked Buffalo Chicken Breasts

Ingredients
3 (4 ounce) Boneless Skinless Chicken Breasts
Sea Salt and Black Pepper, to taste
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
Swiss or provolone Cheese (Optional)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Aunt Millie’s Light Whole Grain Buns
Directions
* Preheat oven to 400°F.
* Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
*Season Chicken and add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and…
* Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
* If you add a slice of Swiss or Provolone Cheese, top the Chicken with a slice about 5 minutes before the Chicken is done.
* Serve with Bleu Cheese Dressing and Serve on Aunt Millie’s Light Whole Grain Bun.

Oven Roasted Turkey Breast w/ Mashed Potatoes, Sugar Snap Peas, and…

September 20, 2012 at 4:53 PM | Posted in beans, carrots, Idahoan Potato Products, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Oven Roasted Turkey Breast w/ Mashed Potatoes, Sugar Snap Peas, and Baked Artisan Harvest Grain Bread


It was a bit of pre Thanksgiving Dinner tonight, Oven Roasted Turkey Breast w/ Mashed Potatoes, Sugar Snap Peas, and Baked Artisan Harvest grain Bread. I prepared a Jennie – O Oven Ready Turkey Breast. This is the easiest Turkey Breast there is to prepare! Preheat your oven to 375 degrees and remove the frozen Turkey from the outer package. Keep the Turkey in it’s cooking bag and place it in a roasting pan. Roast it for 2 1/2 to 3 hours making sure the Turkey reads at least 170 degrees. You have Turkey! Simple, easy, and delicious.

For sides we had individual servings of Idahoan Mashed potatoes, Sugar Snap Peas, and Meijer Bakery Artisan Harvest grain Bread. All these are easily prepared items also. For the Idahoan Mashed Potatoes just add a bit of water and microwave for 1 1/2 minutes, done. The Sugar Snap Peas is a new one I’ve tried now a couple of times, Walmart Marketside brand. You can microwave these or boil them in water which is what I did. Just boil for 3 – 4 minutes and their ready. These are some of the best tasting Sugar Snap Peas I’ve ever had. Their big and bursting with flavor. I also baked a Meijer Bakery Artisan Harvest Grain Loaf Bread. For dessert later a bowl of Blue Bunny Frozen Chocolate/Vanilla Swirl Yogurt.

 

**Added some leftover sliced carrots**
Jennie – O Oven Ready™ Boneless Skinless Turkey Breast

Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.
Product Features:

Gluten Free
The Biggest Loser® product
Preseasoned
Comes sealed in our Fool-Proof® cooking bag
With Gravy Packet (contains gluten)

Nutritional Information
Serving Size 112 g Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%

Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes

August 4, 2012 at 6:07 PM | Posted in beans, chicken, diabetes friendly, Egg Beaters, Idahoan Potato Products, Margaret Holmes Products | 3 Comments
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Today’s Menu: Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes

 

 

Down home comfort food dinner tonight! Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes for dinner. I used Simple Truth Natural Chicken Breast Cutlets/Thinly Sliced, Skinless, and Boneless for the Chicken. The Breasts were already cut thin so I didn’t have to pound them out to make them thinner. I seasoned them with Sea Salt and Ground Black Pepper. For the coating of the Breast I used Whole Wheat Flour, Italian Style Bread Crumbs, Egg Beaters, and Paprika. First rolling the Breasts in Flour, then Egg Beaters/Paprika dip, then in a Flour and Bread Crumb mix. then heat the Extra Virgin Olive Oil in large skillet on medium high. Add the Breasts and cook and turn until golden brown and juices run clear, (about 8 – 10 minutes). Love this Chicken! Comes out moist and juicy with a great crust. The full recipe and directions are at the bottom of the post.

 

I topped the Chicken with Pioneer White Peppered Gravy. You can make gravy from scratch but Pioneer Gravy is just as good and a whole lot easier to make. They are several types of Pioneer Gravy including a Brown Gravy which is awesome also. For sides I had Idahoan Homestyle Mashed Potatoes, also topped with the gravy, and Blackeye Peas that I had leftover from dinner the other night. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some fresh sliced Peaches.
Chicken Fried Chicken

Ingredients:

2 Boneless Skinless Thin Cut Chicken Breast halves
Sea Salt and Pepper, to taste
1/4 Teaspoon Paprika
1/4 Cup Whole Wheat Flour
1/4 Cup Italian Style Bread Crumbs
1/4 Cup Egg Beaters, equals 1 Egg
2 Tablespoons Extra Virgin Olive Oil

Directions:

1) Pound breasts a little to flatten, if you purchase the Thin Cut Breasts you won’t have to pound them.
2) Add Paprika to Egg Beaters and stir until well mixed.
3) Roll Breasts in Flour, then Egg Beaters/Paprika, and back in Flour/Bread Crumb mix.
4) Heat Extra Virgin Olive Oil in large skillet on med high.
5) Add breasts and cook and turn until golden brown and juices run clear, (about 8 – 10 minutes).

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