Healthy Overnight Oatmeal Recipes

November 14, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Overnight Oatmeal Recipes. Delicious and Healthy Overnight Oatmeal Recipes with recipes including Mocha Overnight Oats, Pumpkin Cheesecake Overnight Oats, and Blueberry-Banana Overnight Oats. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Overnight Oatmeal Recipes
Find healthy, delicious overnight oatmeal recipes, from the food and nutrition experts at EatingWell.

Mocha Overnight Oats
Give your oatmeal an energy kick with this coffee-drink-flavored overnight oats recipe. Chocolate, walnuts, maple and cacao nibs make give this healthy breakfast luxurious flavor……….

Pumpkin Cheesecake Overnight Oats
With pumpkin, ricotta and a little maple, this easy overnight oats recipe tastes like dessert, but it’s actually good for you! Plus, it’s perfect for a quick, on-the-go healthy breakfast………….

Blueberry-Banana Overnight Oats
Blueberries, sweet banana and creamy coconut milk combine to turn everyday oatmeal into the best vegan overnight oats! Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week…………………..

* Click the link below to get all the Healthy Overnight Oatmeal Recipes
http://www.eatingwell.com/recipes/21919/mealtimes/breakfast-brunch/cereals/oatmeal/overnight/

Butternut Squash with Apples, Cranberries, and Walnuts

October 29, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , ,

I’m passing along a Diabetic Friendly Side Dish to go with this week’s Diabetic Dish of the Week Recipe – Butternut Squash with Apples, Cranberries, and Walnuts. Made using Butternut Squash, Granny Smith Apples, Cranberries, Walnuts, Brown Sugar, and Spices. Now that’s some Fall ingredients! Celebrate Fall with delicious and healthy recipes! You can find this recipe at the Diabetes Self Management website along with all the other Diabetic Friendly Recipes. Also I’ve left a link to subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Butternut Squash with Apples, Cranberries, and Walnuts

Ingredients
2 teaspoons butter
3 cups cubed (about 1/2 inch) peeled butternut squash
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup water
1 cup cubed (about 1/2 inch) peeled Granny Smith apple
2 tablespoons dried cranberries
2 tablespoons chopped walnuts

Directions
Melt butter in large skillet coated with nonstick cooking spray over medium heat. Add squash; mix to lightly coat with butter. Add brown sugar, cinnamon, salt, and pepper; mix with large spoon. Add water; cover, bring to a simmer. Reduce heat and simmer 10 minutes. Add apple and cranberries; mix to combine. Cover and simmer 10 minutes or until squash is tender. Add walnuts; mix gently.

Yield: 4 servings.

Serving size: 3/4 cup.

Nutrition Facts Per Serving:
Calories: 129 calories, Carbohydrates: 23 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 170 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Fat.
https://www.diabetesselfmanagement.com/recipes/sides/butternut-squash-with-apples-cranberries-and-walnuts/

 

 

Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the Week – Butternut Squash and Apple Gratin

October 22, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is – Butternut Squash and Apple Gratin. Fall side dishes at its best with this week’s recipe of Butternut Squash and Apple Gratin. Made using Butternut Squash, Gala Apples, Dried Cranberries, Walnuts, Spices, Brown Sugar, Orange Juice, and Whole Wheat Bread Crumbs. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine. I love this Magazine, look forward to each issue. Always packed with Healthy and Delicious Recipes along with Diabetes Management Tips, Diabetes News and more! I left a link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Butternut Squash and Apple Gratin
Packed with nutrients such as vitamin A, vitamin C and potassium, this gratin makes a healthy and elegant side dish. And combining butternut squash, apples, cranberries and walnuts, it’s the quintessential fall food!

Ingredients
3 cups diced peeled butternut squash
1 1/2 cups diced peeled firm Gala apple
3 tablespoons dried sweetened cranberries
3 tablespoons chopped walnuts
2 teaspoons packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/8 teaspoon black pepper
1/2 cup orange juice
1/2 cup fresh whole wheat bread crumbs*
1 tablespoon unsalted butter, melted

Directions
1 – Preheat oven to 400°F. Spray 9-inch pie plate with nonstick cooking spray.

2 – Steam squash in steamer basket over boiling water 5 minutes or until tender.

3 – Combine butternut squash, apple, cranberries, walnuts, brown sugar, cinnamon, salt, if desired, and pepper in large bowl; gently mix. Pour in orange juice. Spoon evenly into prepared pie plate.

4 – Cover and bake 20 minutes or until squash and apple are fork-tender.

5 – Meanwhile, combine bread crumbs and butter in small bowl; mix well. Sprinkle evenly over apple mixture. Bake, uncovered, 10 minutes or until topping is golden brown.

*Note. To make fresh bread crumbs, tear 1 slice bread into pieces; process in food processor until coarse crumbs form.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 150 calories, Carbohydrates: 26 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 70 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/butternut-squash-and-apple-gratin/

 

Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Roasted Asparagus

September 29, 2019 at 6:41 PM | Posted in Pork, pork chops | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Roasted Asparagus

 

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also made a cup of Bigelow Decaf Green Tea. Partly cloudy and 95 degrees out. Did a couple of loads of laundry and cleaned the house. Then settled in for an afternoon of NFL Football! For Dinner tonight I prepared Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Roasted Asparagus.

 

 

I had picked up a couple of good size Pork Tenderloin Center Cut Pork Chop at Meijer. So to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. I always have some of the Rub made up in a large Spice Jar I have To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork. Because of the size of them there is some leftover for Breakfast!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

 

 

For another side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, 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 Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

 

 

 

 

 

 

Butternut Squash Health Benefits………
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

 

 

 

 

 

 

 

 

 

 

Asparagus Health Benefits……..
It’s low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K. Additionally, eating asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure.

Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes

July 8, 2019 at 6:38 PM | Posted in Bob Evan's, Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes

 

 

 

To start this Monday off I prepared a packet of Pioneer Peppered White Gravy, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, fried 2 Jennie – O Turkey Breakfast Sausage Links, and a cup of Bigelow Decaf Green Tea. Plenty of Sunshine, 88 degrees, humid outside today. Still looking for a place to buy new carpet for my bedroom and the bath room. Hard to find a reliable place with good installers! For Dinner tonight its a Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes.

 

 

 

 

I purchased the Simple Truth Pork Tenderloin from Kroger yesterday, just over 1 1/2 lbs. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

 

 


For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

 

 

 

 


For another side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Then I also baked a loaf of Pillsbury French Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

Natural Pork Tenderloin

Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.

• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

Grilled BBQ Chicken Breasts w/ Roasted Butternut Squash and Green Beans

June 24, 2019 at 6:31 PM | Posted in BBQ, chicken | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Grilled BBQ Chicken Breasts w/ Roasted Butternut Squash and Green Beans

 

 

For Breakfast this morning I was starving so I made favorite of mine, Hash Browns and Diced Ham. I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer 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 Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Also had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s to pick up Breakfast for Mom. Rain and thunderstorms out today, high of 82 degrees. Not a lot going on today with the rain outside. Did a few things around the house. For Dinner tonight its Grilled BBQ Chicken Breasts w/ Roasted Butternut Squash and Green Beans.

 

 

 

 

I picked the Chicken up at Meijer, Katie’s Best Skinless and Boneless Chicken Breasts, and had the package in the freezer. Sat the package in the fridge overnight to thaw. I had the Dinner Trio a while back and it was so good having it again tonight. For the BBQ Sauce I’m using Kraft Hickory Smoke BBQ Sauce. I’m seasoning the Chicken with Morton’s Lite Salt and Ground Black Pepper. I went out and fired the grill up first. Next I sprayed the Chicken with Pam Non Stick Cooking Spray on both sides of the Chicken Breast, then seasoned them with the Salt and Pepper and waited for the Grill to heat.

 

 

 

 

 

With the Grill ready I started. Added the Chicken and shut the lid on the grill. I let the chicken cook for 7 minutes, then used the tongs to flip the breasts over. Grilled for another 7 minutes longer. With about 1 minute of cooking time left I basted the Chicken with the Kraft Hickory Smoke BBQ Sauce and finished cooking. Checked temperature of the Chicken with a thermometer reads it read just a tad over 165°. The Chicken came out fantastic! Moist and flavorful. Love that Kraft Sauce, and it was excellent! The Katie’s Best Skinless and Boneless Chicken Breasts has become our favorite Chicken Breasts.

 

 

 

 

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, add the Walnut Pieces, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash. I really love Butternut Squash!

 

 

 

 

 

As the Squash was roasting I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Sunday’s Chicken Dinner Recipe – Vietnamese Stir-Fried Chicken with Nuts and California Raisins

June 9, 2019 at 6:02 AM | Posted in Sunday's Chicken Dinner | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Sunday’s Chicken Dinner Recipe is – Vietnamese Stir-Fried Chicken with Nuts and California Raisins. Made using Boneless and Skinless Chicken Breasts along with Chinese Dates, California Raisins, Cashews, Walnuts, Ginkgo Nuts, and Rice Wine. There will be no leftovers for this dish! You can find this recipe at the CooksRecipes website where you’ll find a huge selection of recipes for all cuisines, tastes, and diets. Enjoy and make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

Vietnamese Stir-Fried Chicken with Nuts and California Raisins

Recipe Ingredients:
Stir-Fry Sauce:
1 cup chicken stock
3/4 cup fish sauce
3/4 cup granulated sugar

Stir-Fry:
2 whole boneless, skinless chicken breast
Canola oil or peanut oil
Salt, to taste
1/2 cup Chinese dates
1/2 cup California raisins
1/2 cup cashews
1/2 cup walnuts
1/2 cup ginkgo nuts
2 tablespoons rice wine

Cooking Directions:
1 – For Stir-fry Sauce: Mix chicken stock, fish sauce and sugar together. Cover and store in refrigerator. (Sauce can be made up to 1 month in advance.)
2 – For Stir-fry: Have all ingredients ready. Cut chicken into 3/4-inch cubes. Rub with 1 tablespoon oil to coat meat and salt to taste; set aside.
3 – Soak dates and raisins in warm water for 10 minutes; drain.
4 – Boil fresh ginkgo nuts in water until tender; then peel off the outer skin or purchase already peeled.
5 – Heat a couple tablespoons of oil in pan or wok. Add walnuts and cashews; fry until golden brown. (If the walnuts taste bitter, make a new batch. You probably overcooked them). Set aside.
6 – Add 2 tablespoons oil to preheated wok. Heat to smoking. Add chicken cubes. Sauté until lightly browned. Drain off any excess oil. Add dates, raisins and nuts. Stir in rice wine and 3 tablespoons stir-fry sauce. (You will have extra stir-fry sauce. Keep it refrigerated for future use). Cook until heated through. Serve over steamed rice.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 650; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 70mg; Total Carbs: 88g; Fiber: 6g; Protein: 38g; Sodium: 4380mg.
https://www.cooksrecipes.com/chicken/vietnamese_stir-fried_chicken_with_nuts_and_calif_raisins_recipe.html

Tuscan Seasoned Pork Medallions w/ Roasted Asparagus and Roasted Butternut Squash

May 30, 2019 at 6:36 PM | Posted in Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , , , ,

Today’ Menu: Tuscan Seasoned Pork Medallions w/ Roasted Asparagus, Roasted Butternut Squash, and Baked Garlic Loaf Bread

 

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. 77 degrees, humid, and thunderstorms out today. Same weather a bit cooler. Dayton, Ohio which is just North of where we live is still recovering from 5 tornados in that area a couple of nights ago. So much damage, I have a few friends in Dayton and they all were hit by one of the tornados. But all are okay health wise. Not a lot going on today. For Dinner tonight its Tuscan Seasoned Pork Medallions w/ Roasted Asparagus and Roasted Butternut Squash.

 

 

 

 

I’m using the Costco, always delicious, Tuscan Seasoned Pork Loin Medallions. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a couple of packages out of the freezer and let them thaw overnight in the fridge. I think that’s my last packages of the Pork Medallions, time for Costco run!

 

 

 

 

 

 

To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Medallions to the skillet and cooked it for 2 minutes a side, as it just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then baked them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork is so tender and flavorful. Seasoned just right and so moist.

 

 

 

 

For a side dish I prepared some Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

 

 

 

 

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, add the Walnut Pieces, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash. I really love Butternut Squash! Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later Jello Sugar Free Dark Chocolate Pudding topped with Coll Whip Free.

 

 

 

 

 

Pork Facts….

One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Grilled BBQ Chicken Breasts w/ Roasted Butternut Squash and Green Beans

May 16, 2019 at 6:39 PM | Posted in chicken | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Grilled BBQ Chicken Breasts w/ Roasted Butternut Squash and Green Beans

 

 

 

For Breakfast this morning a favorite of mine, Hash Browns and Diced Ham. I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer 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 Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Also had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s to pick up Breakfast for Mom. Partly cloudy and 76 degrees outside. After Lunch I got my cart out of the shed and planted 3 plants Mom had bought yesterday. Swept out the shed and straightened it up before putting the cart back up. For Dinner tonight its Grilled BBQ Chicken Breasts w/ Roasted Butternut Squash and Green Beans.

 

 

 

 

I picked the Chicken up at Meijer the other day, Katie’s Best Skinless and Boneless Chicken Breasts. For the BBQ Sauce I’m using Kraft Hickory Smoke BBQ Sauce. I’m seasoning it with Morton’s Lite Salt and Ground Black Pepper. I went out and fired the grill up first. Next I sprayed the Chicken with Pam Non Stick Cooking Spray on both sides of the Chicken Breast, then seasoned them with the Salt and Pepper and waited for the Grill to heat.

 

 

 

 

 

With the Grill ready I started. Added the Chicken and shut the lid on the grill. I let the chicken cook for 7 minutes, then used the tongs to flip the breasts over. Grilled for another 7 minutes longer. With about 1 minute of cooking time left I basted the Chicken with the Kraft Hickory Smoke BBQ Sauce and finished cooking. Checked temperature of the Chicken with a thermometer reads it read just a tad over 165°. The Chicken came out fantastic! Moist and flavorful. Love that Kraft Sauce, and it was excellent!

 

 

 

 

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, add the Walnut Pieces, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash. I really love Butternut Squash!

 

 

 

 

 


As the Squash was roasting I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 


Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Walnut Crusted Baked Salmon w/ Long Grain and Wild Rice

May 6, 2019 at 6:37 PM | Posted in fish, salmon, Uncle Ben's Rice | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Walnut Crusted Baked Salmon w/ Long Grain and Wild Rice

 

 

For Breakfast I prepared some Simply Potato Shredded Hash Browns, a couple of Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. A beautiful day out today, 79 degrees and sunny! I had to buy new batteries for my cart I keep in the shed. So today I installed the new batteries and it was job! Had to remove the seat to get to everything. Finally got them changed but it was tough. Took a ride around the neighborhood and enjoyed the beautiful weather. For Dinner tonight its a Walnut Crusted Baked Salmon w/ Long Grain and Wild Rice.

 

 

 

 

I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I had it in the freezer and let it thaw overnight in the fridge. I’m going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven’t had Salmon or used this recipe in a while. To make I’ll need; Salmon Fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme. To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Next I placed the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.

 

 

 

Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.

 

 

 

 

 

I also prepared a packet of Uncle Ben’s Ready Rice Long Grain and Wild. It comes in a microwavable bag. I microwaved it for 90 seconds and done! I guess my favorite among the Uncle Ben’s Ready Rice, all though I love using them all. An easy to fix item, just microwave for 90 seconds and it’s ready. I love Rice and it pairs with Fish perfect. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Walnut-Crusted Salmon
Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
http://www.tasteofhome.com/recipes/walnut-crusted-salmon

 

 

 

UNCLE BEN’S® READY RICE® Long Grain and Wild

The rice that’s always ready to enjoy. Now, you can have our original delicious Long Grain & Wild Rice recipe with 23 herbs and seasonings in just 90 seconds. This microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S®. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:Uncle Ben’s Long-Grain-Wild
* Good Source of Folic Acid
* Good source of iron
* 0 g Trans Fats & No Saturated Fat

COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the Skillet
Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Serve immediately.
Nutrition Facts
Serving Size 1 cup (125 g)
Per Serving % Daily Value*
Calories 190
Calories from Fat 18
Total Fat 2.0g 3%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 630mg 26%
Carbohydrates 39.0g 13%
Dietary Fiber 2.0g 8%
Sugars 1.0g
Protein 5.0g
http://www.unclebens.com/Products/Ready-Rice/Uncle-Ben-s-reg;-Long-Grain-Wild#.UhpZ6hvOk20

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

The 2 Spoons

Just a couple of Texans sharing our life with you and cooking good food!!

Penny's Food Blog

so many recipes, so little time . . .

Girl Meets Kitchen

Motherhood, Hospitality + Simple, Real Food.

Homemade Noms

Low Carb & Keto Cooking Magic

A Sprinkle and A Splash

Tasty Food, Family Approved

Hunger for Spice

Food Adventures creating low-carb, gluten-free and refined sugar-free recipes

Bread & Grapes

Vegan Food Blog

Season Generously

Sharing recipes, meal-plans, shopping lists, and cooking tips & tricks

Healthy Living &  Wholesome Recipes

Active, Holistic And Well Being

Whole and Heavenly Oven

Cooking healthy has never been sweeter!

The Maximized Lifestyle

Maximizing your day-to-day.

A Way With The Spoon

Healthy-ish recipes for everyday meals

Low carb living sinful baking

Low carb living...it's not as hard as you think

Simply Sundays!

For the love of home cooking

AMERICA ON COFFEE

Americans' daily coffee ritual... A communal enjoin!

My Spice Cuisine

Good food equals to good mood -Unknown

RefreshHer

Find refreshment for your heart, home and life