Fried Haddock w/ Baked Cheesy Hash Browns, Sugar Snap Peas, and Baked Sour Dough Bread

April 21, 2013 at 5:11 PM | Posted in fish, Idahoan Potato Products, vegetables | Leave a comment
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Today’s Menu: Fried Haddock w/ Baked Cheesy Hash Browns, Sugar Snap Peas, and Baked Sour Dough Bread

 

Feeling a lot better today, the coughing has stopped but left me really sore from all the coughing I did over a 24 hour period. Mom is feeling somewhat better but Dad still no change. For dinner my Mom went out and brought her and my Dad back something to eat, neither wanted Fish which is what I’m having. For dinner I prepared; Fried Haddock w/ Baked Cheesy Hash Browns, Sugar Snap Peas, and Baked Sour Dough Bread.

 
I had went to Kroger early this morning and they had some beautiful Haddock Fillets on sale so I grabbed a Fillet. I wanted to try Breaded Haddock 004something new with it so I also purchased a box of Zatarain’s Fish Fri Lemon Pepper Seafood Breading Mix. To prepare the Haddock I first cut the fillet into smaller pieces and then rinsed them off in cold water, patting dry with a paper towel. I poured some of the breading mix into a Hefty Zippper Bag and added the Fish shaking it in the bag until it was well covered. I skillet fried it in about a 1/2 inch of Canola Oil until it was golden brown. First time I had tried it and loved it! It really gave the Haddock a perfect seasoned crust, I’ll try this other Fish in the future.

 
For sides I prepared a box of Idahoan Farmhouse Fix’ns Cheesy Hash Browns. Another easy but tasty dish. I left the product description at the end of the post. Also I heated up some Walmart Marketside Sugar Snap Peas and baked a Loaf of Kroger Bakery California Sour Dough Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 
FARMHOUSE FIXNS CHEESY HASH BROWNS

Product Description
Idahoan’s Farmhouse Fixns breakfast casseroles are packed with 100% Idaho® potato hash browns and bursting with top-of-the-mornin flavor. Cheesy Hash Browns are a classic farmhouse breakfast side.

Preparation Instruction
Oven Directions
1) COMBINE potatoes and sauce mix in a 1 1/2 quart baking dish.
2) STIR in 1 3/4 cups of boiling water, 1/2 cup of 2% milk and 2 table spoons of margarine or butter.
3) BAKE uncovered for 20 minutes at 450°F.
4) REMOVE from oven and let stand a few minutes before serving.
* If softer casserole is desired, add a little more water or milk.
Stove Top Directions
1) COMBINE potatoes, sauce mix, 1 3/4 cup boiling water, 1/2 cup of 2% milk and 2 tablespoons of margarine or butter in a 2 quart saucepan.
2) STIR well and bring to boil (watch carefully to avoid boil over).
3) REDUCE heat; cover and simmer 15 minutes.
* If more sauce is desired, add 1/4 cup more water.
Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 110 / 170
Total Carbohydrates 21g 7% 8%

 

http://www.idahoan.com/products/retail/farmhouse-fixns-cheesy-hash-brown

 

 

 
Lemon Pepper Fish-FriZatarain's Seasoned Fish Fri   Lemon Pepper

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

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1140mg 48%

Total Carb: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g

 

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

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Chicken Tenders w/ Rice, Sweet Peppers, Mushrooms, and Garlic Bread

March 8, 2013 at 6:13 PM | Posted in chicken, low calorie, low carb, mushrooms, vegetables | 1 Comment
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Today’s Menu: Chicken Tenders w/ Rice, Sweet Peppers, Mushrooms, and Garlic Bread

 
Beautiful day out today, about 45 degrees and sunny! tried another new one for dinner tonight, ChickenTenders w/ Rice, Sweet Chicken and Sweet Peppers 003Peppers, Mushrooms, and Garlic Bread. New recipe and some new ingredients.

 

 

 

Chicken Tenders w/ Rice, Sweet Peppers, Mushrooms, and Garlic Bread tonight for dinner. As I said I tried a couple of new ingredients to prepare dinner tonight. The Chicken Tenders were Weight Watchers Chicken Tenders. I purchased them at Walmart and haven’t seen them elsewhere yet. They come frozen and preweighed at 2 oz. Each tender is 99% fat-free and only 60 calories and 0 carbs. You can bake them or prepare them by stove top, which is how I made them. To prepare them I seasoned the chicken with sea salt and pepper. In a large skillet, heated 1 tablespoons of the oil. Then sautéed the chicken over medium-high heat, turning once, until gold on both sides, about 8 minutes total. Transferred the Chicken to a plate.

 

Now to prepare the rest of meal I needed 1 tablespoons Extra Virgin Olive Oil, 2 cups thinly sliced mixed Red, Yellow, Orange and/or Green Bell Peppers, Small Package of Baby Bella Sliced Mushrooms, 1 large garlic cloves, finely chopped, 1/4 cup chopped fresh basil, 1 tablespoons high-quality Balsamic Vinegar, and 1 Serving of Rice A Roni (Chicken Flavor).

 

Using the same skillet as the Chicken was fried in add the remaining 1 tablespoons of oil to the skillet and reduce the heat to medium. Cook the bell peppers, stirring often, until just softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute, Stir in about half of the basil and the vinegar. Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low, add the sliced mushrooms. Simmer until the chicken is cooked through, about 3 minutes. Stir in the remaining basil and season with salt and pepper. As this was finishing I prepared the Rice A Roni, microwaved for 3 1/2 minutes and served. I also baked some Walmart Bakery Garlic Knot Bread. This makes one delicious chicken dish! The sweet peppers and Balsamic Vinegar are a great pairing with the chicken. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 
Chicken Tenders w/ Rice, Sweet Peppers, MushroomsChicken and Sweet Peppers 001

Makes 4 servings

Ingredients:

3 skinless, boneless Chicken Tenders
Sea Salt and freshly Ground Pepper
2 tablespoons Extra Virgin Olive Oil
2 cups thinly sliced mixed Red, Yellow, Orange and/or Green Bell Peppers
Small Package of Baby Bella Sliced Mushrooms
1 large garlic cloves, finely chopped
1/4 cup chopped fresh basil
1 tablespoons high-quality Balsamic Vinegar
1 Serving of favorite Rice
Directions:
Cook the rice according to package instructions.

Season the chicken with sea salt and pepper. In a large skillet, heat 1 tablespoons of the oil. Saute the chicken over medium-high heat, turning once, until gold on both sides, about 8 minutes total. Transfer the Chicken to a plate.

Add the remaining 1 tablespoons of oil to the skillet and reduce the heat to medium. Cook the bell peppers, stirring often, until just softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute, Stir in about half of the basil and the vinegar. Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low, add the sliced mushrooms. Simmer until the chicken is cooked through, about 3 minutes. Stir in the remaining basil and season with salt and pepper.

Serve over bed of rice or have rice as side dish and favorite bread.

 
Pero Family Farms® Mini Sweet Peppers available in convenient 2lb. bags, 8oz. bags or 1 pint clamshells are a wonderfully sweet and delicious pepper.

This bite-sized pepper is sweet to the taste. Great for grilling, salads, stir fry or as a snack stuffed with your favorite condiments once you’ve tried them you can’t stop eating ‘em! Pero Family Farms® Mini Sweet Peppers are the sweet to eat anytime treat!

 

http://perofamilyfarms.com/mini-sweet-peppers

 

 

 

Weight Watcher Chicken Tenders

NEW! Chicken Tenders
1 PointsPlus® value per tender
These tenders make a quick great tasting meal or fun appetizer. They are 99% fat free with only 60 calories per 2 ounce tender. Try in your next salad or dip in your favorite sauce.
Nutrition Facts
Serving Size 1.0 tender (57 g)
Servings Per Container 15
Amount Per Serving
Calories 60 Calories from Fat 5
% Daily Value*
Total Fat 0.5 g 1%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 30 mg 10%
Sodium 90 mg 4%
Potassium — —
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 12 g

 
http://www.weightwatchers.com/shop/categoryshowcase.aspx?pageid=1332861

Chocolate Mini Cheesecakes

August 10, 2012 at 10:08 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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Came across this great sounding low carb dessert from a diabeticlivingonline.com email and just wanted to pass it along! Chocolate Mini Cheesecakes at 156 calories and only 19 carbs. If you’ve never visited the http://www.diabeticlivingonline.com web site you have to check it out. It’s loaded with great diabetic recipes.

 

Chocolate Mini Cheesecakes
This low calorie cheesecake recipe is made with a vanilla wafer crust and reduced fat cream cheese and chocolate filling. The small size is a perfect dessert.
YIELD: 12 mini cheesecakes
CARB GRAMS PER SERVING: 19

Ingredients:

12 reduced-fat vanilla wafers
1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
1/2 8 ounce package fat-free cream cheese, softened
3 ounces bittersweet or semisweet chocolate, melted and cooled
1/2 cup sugar
1/4 cup fat-free milk
1 1/2 teaspoons vanilla
1 egg white, lightly beaten
1/4 cup finely chopped dried cherries or dried apricots
Chocolate curls and/or small whole or sliced strawberries (optional)

Directions:

1. Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with foil or paper bake cups. Place 1 wafer in the bottom of each muffin cup. Set aside.
2. For filling, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in chocolate, sugar, milk, and vanilla until well combined. Stir in egg white. Stir in dried cherries. Spoon filling into prepared cups, filling each about 3/4 full.
3. Bake about 20 minutes or until set. Cool in muffin cups on a wire rack for 5 minutes. (Centers may dip slightly as they cool.) Remove cheesecakes from pans. Cool on a wire rack for 1 hour. Cover and chill for 3 to 24 hours.
4. If you like, garnish with chocolate curls and/or strawberries before serving. Makes 12 mini cheesecakes.

Nutrition Facts Per Serving:
Calories: 156
Protein(gm): 4
Carbohydrate(gm): 19
Fat, total(gm): 8
Cholesterol(mg): 17
Saturated fat(gm): 5
Monosaturated fat(gm): 2
Dietary Fiber, total(gm): 1
Sugar, total(gm): 15
Sodium(mg): 147

http://www.diabeticlivingonline.com/recipe/chocolate/chocolate-mini-cheesecakes/

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