Friday, February 23, 2018

Fried Rockfish Fillets w/ Long Grain and Wild Rice, Whole Baby Carrots, and Light Texas Toast

Dinner Tonight: Fried Rockfish Fillets w/ Long Grain and Wild Rice, Whole Baby Carrots, and Light Texas Toast





For Breakfast this rainy morning I prepared some al fresco Uncured Chicken Bacon, 1 Egg Sunnyside Up, toasted 2 slices of Aunt Millie's Light Whole Grain Bread, and a cup of Bigelow
Decaf Green Tea. Outside its raining again, big shocker! We have a high of 62 degrees and heavy rain at times. Not much to do so it was house cleaning today. Dusted and vacuumed then cleaned the refrigerator. For Dinner tonight I tried a fish I had never tried before, Rockfish. Tonight its Fried Rockfish Fillets w/ Long Grain and Wild Rice, Whole Baby Carrots, and Light Texas Toast.




I was at Meijer yesterday to pick up a few items and going by the Seafood Department and noticed they had Rockfish Fillets in the display case. I had heard of Rockfish but never I had tried it, until
now. Growing up there was a creek that ran across the street and we would go fishing and catch a Fish we called Rockfish. But this (Ocean) Rockfish is totally different. I was told it has a taste similar to Snapper, which I love. The Fillets cost lass than 1/2 than what you pay for Snapper. So I picked up a couple Fillets to try it out. I'll be cooking it in a Cast Iron Skillet and will need McCormick Grinder Sea Salt and Grinder Peppercorn Medley along with Zatarain's Seasoned Seafood Breading Mix, and Extra Light Olive Oil.






To prepare it; I first washed and cleaned the Fillets in cold water. Pat the fillets dry with a paper towel. Seasoned on both sides with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Zatarain's Seasoned Fish Fri Mix.











Next heated a Cast-Iron Skillet over high heat. When the Pan is hot, added the Extra Light Olive Oil. Place the fillets in the pan, skin side down. Press down gently on the fillets with a spatula for about 20 seconds to prevent curling. Lower heat to medium and let cook until the fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and until golden all over and cooked through, 45 to 90 seconds more.










The Rockfish fried up to a perfect Golden Brown. It does have a taste similar to Snapper. Really a delicious meaty version of Snapper, and costs a lot less! Really enjoyed it and will purchase more of it.













For one side dish I prepared a packet of Microwavable Uncle Ben's Long Grain and Wild Rice. 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. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready.












Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Bake House RiverRoad Multi Grain Bread. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn with a Diet Peach Snapple to drink.













Rockfish - Sebastes

Sebastes is a genus of fish in the family Sebastidae (though some include this in Scorpaenidae), most
of which have the common name of rockfish. A few are called ocean perch, sea perch or redfish instead. Most of the Sebastes species live in the north Pacific, although two (Sebastes capensis and Sebastes oculatus) live in the south Pacific/Atlantic and four (Sebastes fasciatus, Sebastes mentella, Sebastes norvegicus and Sebastes viviparus) live in the north Atlantic. The coast off South California is the area of highest rockfish diversity, with 56 species living in the Southern California Bight.

Rockfish are an important sport and commercial fish, and many species have been overfished. As a result, seasons are tightly controlled in many areas. Sebastes are sometimes fraudulently substituted for the more expensive northern red snapper.

Rockfish has a sweet, mild flavor, with a flaky, medium-firm texture. It is best baked, sautéed, broiled or poached. Since the flesh tends to flake easily, it is not the best fish for grilling. Try it with a little lemon to bring out the sweet flavor without overpowering.

Jennie - O Turkey Recipe of the Week - Red Beans Turkey and Rice

This week's Jennie - O Turkey Recipe of the Week - Red Beans Turkey and Rice. Cajun Comfort Food made healthier. You'll be using JENNIE-O® Lean Ground Turkey, one of my favorites, along with all the Red Beans and Rice ingredients. It's a low fat dish and only 350 calories. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Red Beans Turkey and Rice
This recipe is the epitome of classic Cajun comfort food. Fill your house with the aroma of thyme, lean turkey and stewed tomatoes. This low-fat recipe is ready to eat in under 60 minutes!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 cup finely chopped onion
1 green pepper, finely chopped
½ cup sliced celery
2 teaspoons minced garlic
1½ teaspoons thyme
1 teaspoon hot pepper sauce
½ teaspoon salt
1 (14½-ounce) can cajun-style stewed tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
¼ cup tomato paste
4 cups cooked white or brown rice
¼ cup chopped fresh parsley

DIRECTIONS
1) In large deep skillet, cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, green pepper, celery and garlic; cook 5 minutes or until slightly softened; stirring occasionally.
2) Sprinkle with thyme, hot pepper sauce and salt; cook 5 minutes, stirring occasionally. Add cajun-style stewed tomatoes, kidney beans and tomato paste. Cook, uncovered, 10 minutes or until hot and flavors are blended, stirring occasionally.
3) Serve over cooked rice. Sprinkle with fresh parsley and serve with additional hot sauce, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 23g
Carbohydrates 50g
Fiber 8g
Sugars 8g
Fat 6g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 2g
https://www.jennieo.com/recipes/77-red-beans-turkey-and-rice

Chef's Turkey Salad

For a second recipe from the Jennie - O Turkey website (https://www.jennieo.com/) I have a Chef's Turkey Salad. You'll be using JENNIE-O® Extra Lean Turkey Breast Cutlets to make this Chef Salad along with Cajun Seasoning, Salad Greens, Low Fat Shredded Cheddar Cheese, Hard Cooked Chopped Egg Whites, Cherry Tomatoes and more! Only 270 calories and 4 grams of fat per serving! You can find the recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!


Chef's Turkey Salad
A Chef’s Salad with all the fixings and none of the guilt? Yes, it exists — and it’s FANTASTIC. Lean turkey breast cutlets, hardboiled eggs and crisp peppers add up to a tasty lunch at under 300 calories per serving!

INGREDIENTS
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets, cut into 1-inch strips
2 teaspoons Creole, Cajun or Mexican seasonings
1 teaspoon minced fresh garlic
8 cups packed assorted torn salad greens
½ cup low-fat shredded Cheddar cheese
2 hard-cooked coarsely chopped egg whites
1 cup halved cherry tomatoes
½ cup yellow or red bell pepper, cut into strips
¼ cup herb or garlic croutons
⅔ cup fat-free thousand island dressing
freshly ground black pepper, if desired

DIRECTIONS
1) Toss turkey strips with seasoning and garlic. Coat a large non-stick skillet with cooking spray. Heat at medium-high. Add turkey strips. Cook the turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Transfer to a bowl; set aside to cool or refrigerate until serving time.
2) In a large bowl, add salad greens, cheese, hard-cooked egg whites, cherry tomatoes, bell pepper strips and croutons. Add cooled turkey and dressing; toss well. Arrange on 4 chilled serving plates; top with black pepper, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 37g
Carbohydrates 21g
Fiber 5g
Sugars 10g
Fat 4g
Cholesterol 60mg
Sodium 800mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/94-chefs-turkey-salad

Kitchen Hint of the Day!

Clean the Shrimp......


Before storing fresh, raw shrimp in the refrigerator, rinse them in cold water and drain well. Use them within 2 days. I love Shrimp!

Thursday, February 22, 2018

Leftover - Shrimp w/ Pasta Roni – Parmesan Cheese

Dinner Tonight: Leftover - Shrimp w/ Pasta Roni – Parmesan Cheese





For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin. I topped 1/2 the Muffin with Smucker's Sugar Free Blackberry Jam and the other 1/2 with Nutella. If your not sure
what Nutella is, Nutella is a brand of sweetened hazelnut cocoa spread. I'll buy a small jar of this from time to time. I also had my morning cup of Bigelow Decaf Green Tea. Outside more rain! There's heavy flooding in a lot of places, especially in Cincinnati along the Ohio River. A lot of roads and businesses are under water. Plus heavy rain up until Sunday so it will get worse. Not feeling real good again today. So I took it easy still fighting with my Sinuses. For Dinner tonight its Leftover - Shrimp w/ Pasta Roni – Parmesan Cheese. And thank goodness for Leftovers, sure didn't feel like cooking today. I left the post from yesterday below for the Dish description and directions.




For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I  started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning and a sprinkle of Morton's Lite Salt. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.




I love having Shrimp with the Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter.
Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.






Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a
Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*

What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

It's Nuts I tell you.........PINON NUTS (INDIAN NUTS)


This week from the nuts.com website (https://nuts.com/)  its PINON NUTS (INDIAN NUTS). They are similar to pignolia nuts, but are roasted to perfection in the shell. The PINON NUTS are just one of the many Nuts that you can choose from at the Nuts website. But besides Nuts you can also choose from  items like; DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus there's FREE shipping on orders over $59, see for details. Now here's more on PINON NUTS (INDIAN NUTS). Enjoy and Eat Healthy in 2018!  https://nuts.com/



PINON NUTS (INDIAN NUTS)
Pinon nuts are very hard to find, and Nuts.com is thrilled to share them with you! They are similar to
PINON NUTS (INDIAN NUTS)
pignolia nuts, but are roasted to perfection in the shell. One taste and you will realize what the fuss for these pinon nuts is all about! Also known as Indian nuts, these are roasted right in-house so they arrive to you at their freshest.

Enjoy Pinon Nuts
To crack pinon nuts, we recommend spreading them out on a small towel, and then using a rolling pin to go over the nuts, breaking open their shells. Our roasted pinon nuts are a perfect treat for snacking or using in your recipes. Try them tossed in salads or prepared with vegetables like cauliflower or asparagus. They complement chicken and fish dishes well, too. Pinon nuts add a great nutty crunch to rice, risotto, or pasta dishes, and are wonderful for preparing a pesto sauce. They are also delicious in cookies and other sweet treats.

Health Benefits of Pinon Nuts
A single serving of pinon nuts provides a rich source of nutrients that can improve heart health, boost energy levels and promote weight loss. Enjoying pinon nuts as a snack also does wonders for your immune system and vision. Pinon nuts are a good source of monounsaturated fats which are associated with lowering LDL “bad” cholesterol levels and reducing the risk for heart disease. They are also rich in minerals such as iron and magnesium that help transport oxygen and energize the body. A rare source of pinoleic acid, pinon nuts promote a feeling of fullness that has proven effective in weight management. Vitamin A and lutein support good vision by protecting the retina and preventing cataracts. Pinon nuts are also plentiful in antioxidants and vitamin C to improve the body’s natural defense system against colds and illnesses.

About Pinon Nuts
The name pinon is derived from the Spanish term for pine nut. Pinon nuts are produced by the main species of pine tree in the United States. Pinon nut trees (Pinus edulis) grow wild in the southwestern United States and are much more rare than pine nuts from Europe or Asia. A good crop of pinon is only produced once every three to seven years so they are far less abundant than other varieties of pine nuts. Pinon nuts tend to be larger than regular pine nuts and have a signature smooth and sweet buttery taste. Pinon nuts are sometimes referred to as pinyon nuts or pinion nuts.

Ingredients
Pinon Nuts Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Approximately 1737 pieces per pound.

Nutrition Facts
Serving size 28g (~1 oz.)

Amount per serving
Calories 178
Calories from Fat 144
%DV
Total Fat 17g 27%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 3g 12%
Protein 3g
Vitamin C 1%
Iron 5%

Storage
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/nuts/pinenuts/indian-pinion.html


Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

5-Ingredient Chicken Recipes

From the EatingWell website and Magazine its 5-Ingredient Chicken Recipes. Delicious and Healthy 5-Ingredient Chicken Recipes like; Turkey Burgers with Mango Chutney, Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, and Barbecue Chicken Pizza. Find these and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

5-Ingredient Chicken Recipes
Healthy chicken recipes for an easy weeknight meal.


Turkey Burgers with Mango Chutney
Mango chutney and grilled red onion flavor this quick turkey burger. Serve with grilled baby red potatoes and a frosty beer......


Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots........


Barbecue Chicken Pizza
We gave classic barbecue chicken pizza a healthy twist with hidden shredded zucchini in the sauce. It's a great way to sneak extra veggies into both you and your children's diet!.......



* Click the link below to get all the 5-Ingredient Chicken Recipes
http://www.eatingwell.com/recipes/22198/ingredients/meat-poultry/chicken/main-dish/5-ingredient/