Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots

August 13, 2014 at 5:09 PM | Posted in carrots, fish, potatoes, salmon | Leave a comment
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Today’s Menu: Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots

 

 

Walnut Crusted Salmon 003
What a beautiful morning, sunny and 60 degrees! And the day was just as beautiful, no humidity and about 78 degrees. Walmart has finally started to carry more Jennie – O Turkey Products here locally. So I picked up a roll of the Jennie – O Ground Turkey Breakfast Sausage while there the other day and that’s what I had for Breakfast. I made a couple of Sausage patties, a Scrambled Egg and Toast. Had the cart out most of the day enjoying that sunshine! For dinner tonight it’s a Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots.

 

 
I got this recipe, Walnut-Crusted Salmon recipe, from an issue of Taste of Home Magazine a while back. Now it’s my favorite Salmon recipe! I had purchased the Wild Caught Atlantic Salmon from Kroger yesterday, on sale and some beautiful fillets. To prepare the Salmon I needed; Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet coated with cooking spray. Mixed the mustard and honey and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs formed, transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor and a fantastic Crust.

 

 
For one side I had a Baked Potato, seasoned with McCormick Grinder Sea Salt and Black Peppercorn. Then topped with I Can’t Believe It’s Not Butter. Then I also boiled some Baby Carrots. For dessert later Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt

 

 

 

 

 

Walnut-Crusted Salmon Recipewalnut-crusted-salmon-002

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

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Spicy Baked Buttermilk Chicken Tenders w/ Mashed Potatoes and Mini Ears of Corn

August 7, 2014 at 5:06 PM | Posted in Bob Evan's, chicken, Green Giant | 2 Comments
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Today’s Menu: Spicy Baked Buttermilk Chicken Tenders w/ Mashed Potatoes and Mini Ears of Corn

 

 

 

Spicy Buttermilf Baked Chicken Tenders 005
I had another bout with the dreaded Phantom Pains overnight. It started bothering me about 11:00 last night and continued till about 9:00 this morning! So needless to say it was one long sleepless night last night. Had a light Breakfast and ran a couple of errands for Mom, and that was about it for the day. Caught up on some sleep I missed last night most of the afternoon. Dinner tonight it’s Spicy Baked Buttermilk Chicken Tenders w/ Mashed Potatoes and Mini Ears of Corn.

 

 

 
I had picked up a package of Harvestland Chicken Breast Tenderloins at Walmart the other day which I’m using for dinner tonight. To prepare them I’ll need; 1 Cup Low – Fat Buttermilk, 1/2 Cup Hot or Medium Wing Sauce (I used Kroger Brand Hot Wing Sauce), 1 Cup Whole Grain Bread Crumbs (I made my own by putting 2 slices of Whole Grain Bread in a Food Processor), 1 Package Shake and Bake Panko Bread Crumbs, 3 tablespoons Kraft Grated Reduced Fat Parmesan Cheese, Sea Salt and Ground Black Pepper (to taste), and 2 Tablespoons Canola Oil. A combination of some great ingredients, that will give the Chicken a fantastic flavor!

 

 

 

Spicy Buttermilf Baked Chicken Tenders 002
To start I mixed the buttermilk and hot wing sauce together in a shallow pan. Added in the chicken, coating well. Marinate in the refrigerator for 1 to 1-1/2 hours (I actually let it marinate for 2 hours). Preheated the oven to 400 degrees. Combined the bread crumbs, panko, and parmesan cheese (mixing well) in a shallow dish or loaf pan. Allow excess marinade to drip off each chicken strip before dredging it in the crumb mixture. Season to taste with Salt and Pepper and then dredge the strips in the crumb mixture. Spread 2 T. oil over the bottom of a large baking sheet. Heat the pan in the oven for 5 minutes. Remove baking sheet from the oven and place the coated chicken strips in a single layer. Bake for 15-20 minutes until cooked through (165 degrees). Winner, Winner, Chicken Dinner (sorry had to use that)! The Chicken had a great crust on it, the Chicken was moist and just bursting with flavor! You have the heat of the Wing Sauce along with the creaminess of the Buttermilk, it’s a perfect pairing.

 

 

 
Then for a side I used my favorite Mashed Potatoes, Bob Evan’s Original Mashed Potatoes. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. It was one fantastic dinner tonight! For dessert/snack later some Peanut Butter and Crackers. I’ll use Jiff Reduced Fat Creamy Peanut Butter on Ritz Reduced Fat Wheat Crackers.

 

 

 

 
Spicy Baked Buttermilk Chicken Tenders

Ingredients:

1 Package; Chicken Tenderloin, or Chicken Breasts cut lengthwise into 1″ wide strips
1 Cup Low – Fat Buttermilk
1/2 Cup Hot or Medium Wing Sauce
1 Cup Whole Grain Bread Crumbs (I made my own by putting 2 slices of Whole Grain Bread in a Food Processor)
1 Package Shake and Bake Panko Bread Crumbs
3 Tablespoons Kraft Grated Reduced Fat Parmesan Cheese
Sea Salt and Ground Black Pepper, to taste
2 Tablespoons Canola Oil
Bleu Cheese Dip or Wing Sauce, for dipping (optional)

 

 
Instructions:
* Mix buttermilk and hot wing sauce together in a shallow pan. Add in chicken, coating well. Marinate in the refrigerator for 1 to 1-1/2 hours.
* Preheat oven to 400 degrees. Combine bread crumbs, panko, and parmesan cheese well in a shallow dish or loaf pan. Allow excess marinade to drip off each chicken strip before dredging it in the crumb mixture. Season to taste with Salt and Pepper and then dredge the strips in the crumb mixture.
* Spread 2 T. oil over the bottom of a large baking sheet. Heat in the oven for 5 minutes. Remove baking sheet from the oven and place the coated chicken strips in a single layer.
* Bake for 15-20 minutes until cooked through (165 degrees).

Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots

July 5, 2014 at 5:20 PM | Posted in carrots, potatoes, salmon | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots

 

Walnut Crusted Salmon 003

 
Another beautiful Summers Day out, no humidity and 82 degrees. But rain and humidity both coming back by Monday. Spent most of the afternoon visiting with my Aunt, who’s in an Assisted Living Center close by. Then home and out on the cart to enjoy the beautiful day out. For dinner tonight it’s a Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots.

 

 

 
I had come across the Walnut-Crusted Salmon recipe from an issue of Taste of Home Magazine a while back. Now it’s my favorite Salmon recipe! I had purchased the Salmon from Kroger, and had it froze so I laid a fillet it in the fridge to thaw overnight. To prepare the Salmon I needed; salmon fillet, Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet coated with cooking spray. Mixed the mustard and honey and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs formed, transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor.

 

 

 
For one side I had a Baked Potato, seasoned with McCormick Grinder Sea Salt and Black Peppercorn. Then topped with I Can’t Believe It’s Not Butter. Then I also boiled some Baby Carrots. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

Walnut-Crusted Salmon Recipewalnut-crusted-salmon-002 (1)

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

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