Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice

November 18, 2015 at 6:00 PM | Posted in Honeysuckle White Turkey Products, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice

 

 

After a light breakfast I took Mom up to Kroger so she could pick up a few items and while there they had Coffee Makers on sale so I picked one up for Mom and Dad for Christmas. They’ve needed a new for a long time. I’ve never Sweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 010been a Coffee drinker, Green Tea is about it. I also stopped by McDonald’s so she could pick their Breakfast up. Outside it was in the 50’s and cloudy early, as day went on rain moved in. We have cooler weather moving in for the weekend they say, high in the 30’s Saturday. The hospital called and I going Tuesday morning for my finger surgery. Shouldn’t been in there but about 20 minutes. I’m having the cyst removed and they have to do it at the Hospital due to possible infection. Anyway not much else going on today. For dinner tonight something new, I prepared Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice.

 

 
Wanted something different tonight so it’s Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Sweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 002Chestnuts, and White Rice. I had seen the Sweet and Sour Meatballs on an episode of Pioneer Woman so I thought I would do a version of that for dinner. Wasn’t sure what to have with it so I raided the pantry and came out with the Pineapple, Water Chestnuts, and White Rice. I had the Sugar Snap Peas in a container in the fridge. I used Honeysuckle White Turkey Meatballs, La Choy Sweet Sour Sauce, Kroger fresh Sugar Snap Peas, 1 can of Dole Pineapple Tidbits, 1 can of Sliced water Chestnuts, and Uncle Ben’s White Rice.

 

 

Sweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 003
To prepare the Meatballs; I heated up a medium size skillet on medium heat (sprayed with Pam Cooking Spray). Added the Turkey Meatballs. The meatballs are precooked so all you have to do is reheat them. So I added then to the skillet and topped them with La Choy Sweet Sour Sauce. I let them simmer, turning them several times, for 15 minutes; until they were heated through. Se the skillet aside, putting the lid on the skillet.

 

 

Sweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 005
I then took another medium size skillet, sprayed it with Pam Cooking Spray and added 2 tablespoons of Extra Virgin Olive Oil. Heated this on medium heat also. As the skillet was heating I opened up the Sliced Water Chestnuts, draining the can of all the liquid. I then opened up the can of Dole Pineapple Tidbits, I drained the juice from the can and reserving it in a small bowl. The Sugar Snap Peas come in a sealed plastic container, just cut it open and gave the Peas a quick wash with water.

 

 
So the skillet is heated and I first add the Water Chestnuts, they take the longest to get done. Cooked them for aboutSweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 006 10 minutes, stirring often. I then added Sugar Snap Peas, these don’t take long at all. Stirring the Peas and Chestnuts together. I turned the heat down to low and added the Pineapple Tidbits and the reserved Pineapple Juice. The amount of juice you add is up to your preference. I added about 1/4 of the juice. Continued cooking for another 5 minutes; turned the heat off and put the lid on the skillet. To prepare the Uncle Ben’s White Rice is the easy part. It comes in a microwavable package; just heat for 90 seconds and serve! I love Uncle Ben’s Rice, I don’t care if you boil it or microwave it always turns out perfect.

 

 
So to serve this, in a bowl, I made a bed of the White Rice. Topped it with Water Chestnuts, Sugar Snap Peas, and Sweet and Sour Turkey Meatballs w Sugar Snap Peas, Pineapple, Wa 011Pineapple Tidbits. The topped that with the Turkey Meatballs, and chow down! This made one delicious dish! The Turkey Meatballs were incredible. The Meatballs absorbed all that Sweet and Sour Sauce and just made the Meatballs pop with flavor. Then you have a mixture of Water Chestnuts, Sugar Snap Peas, and Pineapple Tidbits. All just had such a fantastic flavor, the Pineapple Juice just tied all 3 ingredients together. With the bed of White Rice it made everything perfect, Rice is good with any dish! I’ll have to add this to the “Keeper Recipes” I had a Diet Peach Snapple to drink. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 

 

Honeysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked Honeysuckle White Fresh Italian Style Turkey Meatballs2and ready to heat and eat.
Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g
http://www.honeysucklewhite.com/ProductDetail.aspx?product_id

Bush’s One Pot Chicken, Rice & Beans

January 1, 2015 at 5:58 PM | Posted in beans, chicken, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Bush’s One Pot Chicken, Rice & Beans

 

One Pot Chicken, Rice, Beans, and Corn 005
A sunny but cold morning starting off on the first day of 2015, about 15 degrees with a wind chill. But the sunshine is beautiful today. I guess about 5 years or so I had a total hip replacement on my right hip and haven’t had much pain since. The last few days though I’m having pain again in the hip, hope it’s nothing serious. May have to get it checked out if it continues to get worse. No Eating Out tonight, back in the Kitchen! I prepared a new recipe, Bush’s One Pot Chicken, Rice & Beans.

 

 

 

Came across this recipe in the latest issue of EatingWell, it was ad page for Bush’s Bean’s.And it looked and sounded so good I had to give it a try! So at Kroger earlier I bought the Bush’s Beans, Uncle Ben’s White Ready Rice, some Fresh Cilantro, and a Kroger Simple Truth Rotisserie Chicken. Which are all the main ingredients for tonight’s meal. Kroger has had Roasted Whole Chickens for quite a while now, but recently some Krogers have been using the Simple Truth Whole Chickens. It’s like a night and day difference between the two, Simple Truth is the best Rotisserie Chicken I have ever had.

 

 

One Pot Chicken, Rice, Beans, and Corn 002

So to prepare this new dish I’ll need the following; 3 cups cooked white rice, 1 can (16 ounce) BUSH’S® Reduced Sodium Vegetarian Baked Beans, 1 can (15 ounce) BUSH’S® Reduced Sodium Black Beans, drained and rinsed, 8 ounce rotisserie chicken, cut into ¾-inch pieces (1½ cups), and 1 cup frozen corn, thawed. I used a can of Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn instead of the Frozen Corn. Optional Topping include Frank’s Hot Sauce, Sargento Shredded Reduced-Fat Sharp Cheddar Cheese, Salsa, diced Avocado, Daisy Reduced Sour Cream, or Cilantro. With these ingredients you know why this just sounded delicious! To prepare it, it couldn’t be much easier! Place Rice, Beans, Chicken and Corn in large saucepan. Stir to combine. Heat over medium heat until warmed through, about 5 minutes. Stir frequently. Serve with optional toppings, and your done and you have one hearty and delicious Dish! We have another “Keeper Recipe”! All these ingredients combine so well, just fantastic flavor. Mom had prepared her and Dad something else for dinner, but they both started eating this Dish instead. For dessert later a Del Monte No Sugar Added Peach Chunk Bowl. Settling in for an evening of College Football Bowl Games.

 

 

 

 

 

BUSH’S® ONE POT CHICKEN, RICE & BEANSBush's Beans 1
A hearty meal doesn’t have to be time-intensive. Case in point? This satisfying dinner, which is ready in just 15 minutes.

Ingredients

3 cups cooked white rice
1 can (16 ounce) BUSH’S® Reduced Sodium Vegetarian Baked Beans
1 can (15 ounce) BUSH’S® Reduced Sodium Black Beans, drained and rinsed
8 ounce rotisserie chicken, cut into ¾-inch pieces (1½ cups)
1 cup frozen corn, thawed
Directions

Place rice, beans, chicken and corn in large saucepan. Stir to combine.
Heat over medium heat until warmed through, about 5 minutes. Stir frequently.
Serve with optional toppings.

Optional Toppings:
Shredded reduced-fat Cheddar cheese, salsa, diced avocado, light sour cream, cilantro

 
http://recipes.bushbeans.com/recipe/217335/bush-s–one-pot-chicken–rice—beans.aspx

Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus

March 23, 2014 at 5:11 PM | Posted in fish, salmon, Uncle Ben's Rice, vegetables | Leave a comment
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Today’s Menu: Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus

 

 

 

Smoky Bourbon Pacific Salmon 003
Another sunny but cool day out again, maybe 40 degrees but feels a lot colder with the wind. Spent the morning over at the rehab center with Dad. Still not a lot of change but therapy is working with him twice a day so hopefully he’ll get strong enough to come home soon. Now Mom is not feeling well, the flu is going around they say. Mom only wanted Soup and a Grilled Cheese for dinner so that’s what I made her. For myself I prepared a Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus.

 

 

 

Smoky Bourbon Pacific Salmon 001
While at Kroger earlier in the week I picked a couple of new frozen fish items, one a Lemon Cod and the other a Smoky Bourbon Alaska Salmon. Their produced by Ocean Beauty Seafoods. They come frozen and vacuum sealed and already seasoned. I laid in the fridge overnight to thaw. To prepare it I pan fried it as per instructions. In a preheated skillet set to medium, added 1 tbsp of canola oil. Lay seasoned side of fillet pan side down and cook 4 min, checking not to burn. Reduced heat to medium, flip and cook for 4-5 min. Flip fillet back to original side, cook for additional 3-5 min. It’s ready to eat! It comes with the Smoky Bourbon marinade already on the fillet, I did add a bit of McCormick Grinder Sea Salt to it. Nice size fillet and the marinade is fantastic, added great flavor to it. Looking forward to trying the Cod soon. It was a .42 ounce fillet and is 120 calories and 5 carbs per serving, 3 ounces for a serving. I saved half of the fillet for lunch tomorrow.

 

 

 
For one side I heated up an Uncle Ben’s Whole Grain Brown Rice 1 cup serving in the microwave. Then I also made Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The full recipe is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

Roasted AsparagusSmoky Bourbon Pacific Salmon 002

 

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese

 

Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 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. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.

Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes,…

May 10, 2013 at 5:25 PM | Posted in Idahoan Potato Products, rice, scallops, Sea Salt, seafood | 2 Comments
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Today’s Menu: Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf

 

 

They confirmed today my Dad is coming home Saturday from the rehab center! He’s been gone for a while now it’s going to be nice to have him home. So for dinner tonight while at Kroger yesterday I purchased some Bay Scallops, which I haven’t had in years! For Dinner; Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf.

 

 

To prepare it I’ll need; 1 pound of Bay Sea Scallops, 2 teaspoons Cajun Seasoning, 2 teaspoons Extra Virgin Olive Oil, 1/2 teaspoon Sea Bay Scallops Brown Rice 008Salt, Dash freshly Ground Peppercorn, 1 tablespoon Extra Virgin Olive Oil, and 2 teaspoons unsalted Butter. To prepare them is quick and easy first in a food storage bag, toss the scallops gently with the Zatarain’s Cajun Seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour. Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned and your done! The Zatarain’s Cajun Seasoning is fantastic on the Scallops, nice heat and seasoning but not overpowering where you can’t enjoy the flavor of the Bay Scallops.

 

For side dishes I prepared some Uncle Ben’s Natural Whole Grain Brown Rice, not much to prepare it was the microwave single serving of Rice. The quick but still delicious way for Rice. I also prepared some more of the Idahoan Parmesan and Herb Red Potatoes. Second time I’ve had these and love them! I also baked up some more of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. I’ll have to have the Bay Scallops more often! The Scallops paired with the Parm Red Potatoes and Brown Rice is perfect! For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

Cajun Spiced Seared Scallops
Ingredients:

1 pound Bay Scallops, about 18 to 20
2 teaspoons Cajun Seasoning
2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Sea Salt
Dash freshly ground Peppercorn
.
1 tablespoon Extara Virgin Olive Oil
2 teaspoons unsalted Butter
Preparation:

In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.
Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

 

 

 

 

Idahoan Steakhouse Parmesan & Herb Red Potatoes

Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
Add 3/4 cup milk and stir to combine.
Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g

 
http://idahoan.com/products/steakhouse-parmesan-herb/

Baked Salmon w/ Brown Rice, Sliced Carrots, and Whole Grain Bread

June 20, 2012 at 5:20 PM | Posted in carrots, diabetes, diabetes friendly, fish, low calorie, low carb, rice, salmon | Leave a comment
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Today’s Menu: Baked Salmon w/ Brown Rice, Sliced Carrots, and Whole Grain Bread

 


It was healthy, hearty, and simple dinner tonight, Baked Salmon w/ Brown Rice, Sliced Carrots, and Whole Grain Bread. For my Salmon I had a small fillet of Salmon that I seasoned with a quarter teaspoon of Extra Virgin Olive Oil, Parsly, and McCormick Grinder Sea Salt and Black Peppercorn. I baked the fillet at 400 degrees for 12 minutes, just enough so it would flake using a fork. Besides just tasting fantastic the health benefits of wid caught Salmon are numerous.

 
Some of those healthy benefits are Cancer PreventionVitamin D has been shown to play a crucial role in lowering the risk of several types of cancer, Eye Health – It is well known that fish oil is good for improving vision. It also helps in avoiding age related macular degeneration, Cardiovascular Health – Intake of salmon has been connected to a decreased risk of numerous cardiovascular problems, such as heart attack, stroke, heart arrhythmia and high blood pressure, and Skin and Hair Health – The omega-3s found in salmon lock moisture into skin cells, encouraging the production of strong collagen and elastin fibers, which contribute to more youthful looking skin. These are just 4 of the benefits.

 

Along with the Salmon I had Uncle Ben’s Brown Rice, sliced Carrots, and Healthy Life Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Fried Gulf Coast Grouper w/ Brown Rice, Asparagus, and Whole Grain Bread

April 19, 2012 at 5:15 PM | Posted in diabetes, diabetes friendly, fish, rice | 1 Comment
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Today’s Menu: Fried Gulf Coast Grouper w/ Brown Rice, Asparagus, and Whole Grain Bread

It’s always a sad day when I’m preparing my last bag of the Gulf Coast Grouper. This batch has been fantastic, bursting with flavor! P.S. Jim if you read this send more fish! I coated the fillets in seasoned flour that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. I fried the fillets in a tablespoon of Extra Virgin Olive Oil on medium until it was golden brown. It’s just incredible the flavor of these fillets. Hoping I get more soon (Hint, Hint) Plus the nice thing enough left over for a fish sandwich for lunch tomorrow!

For my sides I had some Uncle Ben’s Brown Rice. I used the single serving microwave Uncle Ben’s. I also had Grilled Asparagus along with Healthy Life Whole Grain Bread. For dessert/snack later this evening some Townhouse Reduced Fat Flip It Crackers topped with President’s Pub Cheddar Cheese and Hormel Turkey Pepperoni.

 

Baked Mahi Mahi w/ Brown Whole Grain Rice, Green Beans, Diced Mango, and…

February 3, 2012 at 7:01 PM | Posted in baking, diabetes, diabetes friendly, fish, Food, Healthy Life Whole Grain Breads, low calorie, low carb | 1 Comment
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Today’s Menu: Baked Mahi Mahi w/ Brown Whole Grain Rice, Green Beans, Diced Mango, and Whole Grain Bread

While trying to figure out what to have for dinner tonight I came across a piece of Mahi Mahi in the freezer, and Mahi Mahi sounded great! I seasoned with McCormick Grinders Sea Salt and Black Peppercorn and Parsley. I rubbed Extra Virgin Olive Oil on the fillet before seasoning it. I baked it at 400 degrees for 12 minutes. It came out nice and flakey seasoned just right. I love Mahi Mahi. I think it’s one of the meatiest and best tasting Fish there is. I topped with some sliced Mango. Mango or Pineapple go great with the Mahi Mahi.

I had Uncle Ben’s Brown Whole Grain Rice, Green Beans, and Healthy Life Whole Grain Bread for my sides. For dessert/snack later some Pop Corn Indiana Pop Corn Chips along with Kroger Organic Black Bean and Corn Salsa.

Honey & Spice Baked Chicken w/ Whole Grain Brown Rice, Asparagus Bits, and…

December 7, 2011 at 6:45 PM | Posted in baking, chicken, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, low calorie, low carb | Leave a comment
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Today’s Menu: Honey & Spice Baked Chicken w/ Whole Grain Brown Rice, Asparagus Bits, and Whole Grain Bread

Tried a new recipe tonight for dinner. I ran across it in latest issue of Simple & Delicious / Taste of Home. It’s coated with a lot of my favorite Spices Garlic Powder, Chili Powder, Smoked Cumin, Cayenne Pepper among other ingredients. Coat your Chicken Breasts, bake, and baste and you have some mouth watering Chicken! It came out flavorful and moist. Tasty and easy Chicken dish, I will have this again. I left the recipe at the bottom of the post, give it a try. For sides I had Uncle Ben’s Whole Grain Brown Rice, Green Giant Asparagus Bits, and Healthy Life Whole Grain Bread. For dessert later a slice of Pillsbury Nut Quick Bread with a scoop of Breyer’s Carb Smart Vanilla Ice Cream. I made several loaves of the Nut Quick Bread in mini foil pans and froze them. They come in handy for a quick dessert or snack.

Honey & Spice Baked Chicken

8 ServingsPrep/Total Time: 30 min.
Ingredients

3 teaspoons garlic powder
3 teaspoons chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
8 boneless skinless chicken breasts (5 ounces each)
6 tablespoons honey
2 teaspoons cider vinegar

Directions

Combine the first six ingredients; rub over chicken. Transfer to a
greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 375° for 25-30 minutes or until juices run clear. Combine
honey and vinegar; baste over chicken during the last 10 minutes of
cooking. Save three chicken breast halves for Chicken Chimichangas
(recipe also in Recipe Finder) or save for another use.
Yield: 5 servings plus 3 cooked chicken breast halves.

Nutrition Facts: 1 chicken breast equals 210 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 522 mg sodium, 15 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Mahi Mahi w/ Au Gratin Potatoes, Brown Rice, and…

November 10, 2011 at 6:01 PM | Posted in baking, diabetes friendly, fish, Food, Healthy Life Whole Grain Breads, low calorie, low carb | Leave a comment
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Today’s Menu: Mahi Mahi w/ Au Gratin Potatoes, Brown Rice, and Whole Grain Bread

I used the seasoning/marinade I used the other night for my Fish Tacos on my Mahi Mahi tonight. I’ll leave the recipe at the end of the post. This seasoning works really well with the Mahi Mahi also. After brushing both sides of the fillet with the seasoning I let it marinate for about 30 minutes before frying. Seasoned both sides of the fillet with Sea Salt and Ground Black Pepper. I used a half a tablespoon of Extra Virgin Olive Oil for frying and fried each side about 3 minutes per side. The fillets came out perfect! Flaky and moist with a whole lot of great flavor.

As sides I had Idahoan Au Gratin Potatoes, which have become my new favorite, Uncle Ben’s Whole Grain Brown Rice, and Healthy Life Whole Grain Bread. For dessert later Jello Sugar Free Chocolate Pudding topped with a tablespoon of Cool Whip Free.

Fish Seasoning

Ingredients:

1 Teaspoon Chili Powder
1/2 Teaspoon Smoked Cumin
1/4 Teaspoon Cayenne Pepper
1 Teaspoon of Cilantro Flakes
Extra Virgin Olive Oil
1 Lime

Directions:
1) Prepare the fish. Mix the Chili Powder, Smoked Cumin, Cayenne Pepper, Cilantro, 1 tablespoon Olive Oil and the juice of 1 Lime in a small bowl. Arrange the fish fillets in a glass baking dish or plate. Brush fillets on both sides with spice mixture and season with Salt and Pepper. Let marinate at room temperature for 30 minutes.

Asian Pork & Mushrooms w/ Brown Rice and pita Bread

October 25, 2011 at 5:07 PM | Posted in dessert, diabetes, diabetes friendly, Food, low calorie, low carb, mushrooms, pork roast, pulled pork, rice | 3 Comments
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Today’s Menu; Asian Pork & Mushrooms w/ Brown Rice and pita Bread

I used some of the leftover Asian Pork & Mushrooms for dinner. I took a Meijer Bakery Wheat Pita Bread and topped it with Uncle Ben’s Brown Rice and then topped that with the Asian Pork & Mushroom. It wasn’t anything difficult or fancy but it was delicious! The Brown Rice went great with The Asian Pork and the Pita Bread was great as it absorbed all the juice from the Asian Pork &Mushrooms. Really a great trio together! For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

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