Saturday, June 30, 2012

Baked Grouper w/ Green Beans, Diced Rutabagas, Whole Grain Bread

Today's Menu: Baked Grouper w/ Green Beans, Diced Rutabagas, Whole Grain Bread

Another scorcher outside again, 95 -100. We were very lucky in my area. A storm moved throughout Ohio with winds 70 - 80 mph winds. Most of Ohio and our surrounding area has been without power since about 6:00 pm yesterday but where I live we never lost our power.

So for dinner I baked a beautiful Grouper fillet. I tried a new recipe which I left at the end of the post. It's an easy prepared recipe that contains 6 spices along with butter and lemon juice. For the butter I used I Can't Believe It's Not Butter. The fillet came out moist and flakey. The spice combination gives it a fantastic flavor! The fillet was big enough that I cut it in half and I'll have the other half for lunch tomorrow. It'll make a great fish sandwich.

As sides I had Margaret Holmes Diced Rutabagas. If you never had Rutabagas you should give them a try. The taste of the Rutabaga is similar to a Potato and the color of a Sweet Potato. I boiled them and seasoned them with Sea Salt, Black Pepper, and added I Can’t Believe It’s Not Butter which I added after it was done. I left the info on the Rutabagas at the end of the post. I also had Green Beans and Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with some Dole Frozen Sliced Mangos.

(Serves 1 fillet )

1 tablespoons butter, melted
1-1/2 teaspoons lemon juice
1/8 teaspoon garlic salt
1/8 teaspoon dried parsley
1/8 teaspoon paprika
1/8 teaspoon ground white pepper
1/8 teaspoon sea salt
1/8 teaspoon ground smoked cumin
1/2 pound grouper fillets
1-1/2 teaspoons mayonnaise
1/8 teaspoon paprika

Ready for the oven!


1. Preheat oven to 350 degrees F. Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
2. Mix together all 6 spices. Sprinkle spice mixture on both sides of fillets.
3. Bake fillets until meat flakes, about 10 minutes. Brush fillets with remaining lemon butter before serving.

Margaret Holmes Diced Rutabagas
Originally cultivated in Sweden where it grew wild, the Rutabaga was brought to the US in 1817. This flavorful root can be prepared in a variety of ways and is often an addition to greens and soups or by itself. Margaret Holmes Rutabagas are locally grown and cooked to perfection. Just heat-n-serve!

Serving Size 1/2 cup (120g)
Servings Per Container about 3.5
Nutrition Facts
Serving Size 1/2 cup (120g)

Amount Per Serving
Calories from Fat 0
Calories 35

% Daily Values*
Total Fat 0g     0%
Saturated Fat 0g     0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 0mg     0%
Sodium 300mg     12%
Potassium 0mg
Total Carbohydrate 6g     2%
Dietary Fiber 2g     8%
Sugars 4g
Other Carbohydrate 0g
Protein 1g    

Big Breakfast!

Breakfast: Cheese Omlett, Turkey Sausage Links, Steakhouse Seasoned Diced Potatoes, and Whole Grain Toast.

It had been quite some time since I had made a Big Breakfast. i usually like to keep the calories and carbs low to start the day but this morning I was really hungrey and a Big Breakfast sounded great to start this day off!

For my Cheese Omelett I used Egg Beaters, 2 egg equivalent 1/2 cup and a total of 50 calories and 0 carbs. I used Sargento Ultra Thin Colby/Jack Sliced Cheese, 2 slices 80 calories and 2 carbs. For the Sausage I used Bob Evan's Turkey Sausage Links, 70 calories and 0 carbs for 2 links. The Diced Potatoes were Simply Potatoes Steakhose Seasoned Diced Potatoes, 80 calories and 19 carbs ( I only had a half serving of the potatoes ). Finally the toast I used Healthy Life Whole Grain Bread, 70 calories and 16 carbs for 2 slices. To drink I had a cup of Bigelow DeCaf Green Tea, fresh brewed. Along with the Saturday Morning Paper I was set! All in all not alot of calories and carbs but it was just a little more than I usuall have for Breakfast.

Friday, June 29, 2012

Zatarain’s New Orleans Style Pasta Dinner Seafood Scampi w/…

Dinner Tonight: Zatarain’s New Orleans Style Pasta Dinner Seafood Scampi w/ Whole Grain Bread

A big thank you to Zatarain’s for a big part of my dinner tonight! I love all their box starter dinner kits. I had Shrimp and Scallop Scampi. For the pasta scampi base I used Zatarain’s New Orleans Style Pasta Dinners Mix. I also used medium size Shelled and Tailless Shrimp that I boiled for about 4 minutes and seasoned with Old Bay Seasoning. While at the same time I lightly fried my Scallops. I fried them about 3 minutes per side seasoning them with Sea Salt and ground Black Pepper. I then cooked the Pasta by the box directions and added in the Shrimp and Scallops as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 100 calories and 21 carbs. I left the Zatarain’s product description and instructions at the end of the post. I had a side of Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding.

Zatarain’s New Orleans Style Pasta Dinners

Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.

Product Details

Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.


All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.

Nutrition Facts

Serving size: 1 cup
Servings per container: 5
Nutrient    Qty    %DV
Calories     100
Calories from Fat     10
Total Fat     1 g     1%
Sodium     400 mg     17%
Total Carbohydrate     21 g     7%
Sugars     1 g
Protein     4 g
Vitamin A         4%
Iron         6%
Is or Contains Flavor
Niacin         8%
Riboflavin         40%
Thiamine         35%

Green Tea Weight Loss Results and Health Benefits Revealed

Green Tea Weight Loss Results and Health Benefits Revealed

Green tea weight loss is a benefit that many experts agree on as one of the many health benefits. Green Tea diet pills have become popular due to the fact that they are a more natural weight loss supplement as can be seen on

Houston, TX (PRWEB) June 28, 2012

Green tea benefits like weight loss are a large reason why the drink is gaining popularity in western society. Green tea is quickly becoming recognized as one of the best gifts to one’s health, courtesy of Mother Nature. This is why has revealed on their website how weight loss and green tea can benefit someone.

"Green tea is made solely from Camellia sineneis leaves that have undergone a process of minimal oxidation. Even though the actual weight loss will not likely be extremely significant, and not immediate, the polyphenols and caffeine in green tea have been shown to boost one’s metabolic rate. In addition, it does it without increasing heart rate, which makes is safe even for people with elevated blood pressure."

"Strength and effectiveness vary on how one makes it, and how they ingest it. When properly prepared and drank hot, the actual green tea as a liquid is more effective than taken in pill form- especially when it comes to all the anti-oxidize and anti-carcinogenic properties. Antioxidant properties of green tea reduce toxins in the body and help users lose weight and reduce bloating. This is especially helpful to reduce puffiness in the midsection. Green tea also acts a carb blocker, and is even thought to reduce the amount of bad cholesterol in the body."

Green tea weight loss may not be extreme as some methods, but can be a good addition to one’s weight loss program. The benefits of a green tea diet extend far beyond just shedding excess water weight and a few extra pounds. Some additional green tea benefits include reduced risk of cancer and heart disease and you can’t beat that in one simple drink.

Many people are interested in learning more about green tea and weight loss, so to answer the call The Health Avenger website has posted more information about it plus an informative video detailing more green tea weight loss benefits. There one will find information about what health and weight loss products are worth the effort- such as adding green tea to their diet. To see the article and video one should visit:

For those who want more information on fat loss and diets, the are giving away a special report on "5 Sneaky Tricks to Triple Your Fat Loss Results Now". To get access one can go to:


1 ½ c flour
¼ c honey
2 ½ Tbsp baking powder
¼ Tbsp salt
6 Tbsp Earth Balance Butter (cut into pieces)
½ c almond, soy, or rice milk
Strawberries, sliced and chilled

Directions: Set aside the strawberries and honey and combine all remaining ingredients in a mixing bowl. Form 8 biscuits with the resulting dough and place them on a floured cutting board while you work. Transfer the biscuits to an oiled cookie sheet

Add sliced strawberries on top and drizzle honey on each warm cake. Enjoy!

Recipe courtesy of Dairy Free Cooking

Thursday, June 28, 2012

Spaghetti and Turkey Meatballs w/ Bella Vita Low Carb Pasta Sauce

Today’s Menu: Spaghetti and Turkey Meatballs w/ Bella Vita Low Carb Pasta Sauce

Summer time has kicked in here in Ohio! 98 - 100 today with high humidity, miserable outside so I wanted a simple but filling dinner so it was spaghetti and Meatballs tonight. I used Ronzoni Healthy Harvest Whole Wheat Spaghetti along with Honeysuckle White Turkey Meatballs. Topped everything with Shredded Parmesan Cheese and Bella Vita Low Carb Pasta Sauce (Roasted Garlic). Along with the great taste of the Pasta Sauce it’s also only 70 Calories and a mere 6 Carbs! I also had Meijer Bakery Harvest Grain Bread. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart vanilla Ice Cream.

Ronzoni Healthy Harvest Nutrition

Here's something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake - but did you know that fiber is good for you in more ways than just digestion?

People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and diabetes. Fiber also prevents constipation, hemorrhoids and diverticulosis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.

Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.

Fiber comes in two basic forms - soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.

Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.

The 2005 Dietary Guidelines for Americans recommends everyone consume 14 g of fiber for every 1000 calories. Ronzoni Healthy Harvest is an excellent source of fiber, with 5-6 grams of fiber in every 2 oz. serving. Fiber is an integral part of your everyday diet, and RONZONI HEALTHY HARVEST pasta, as an excellent source, is a perfect solution to get more of it onto your family's plate!

Whole Grain Spaghetti

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7

Amount Per Serving

Calories 180 Calories from Fat 10

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrates 41g 14%

Dietary Fiber 6g 23%

Sugars <1g

Protein 7g

Drought threatens U.S. food prices

Drought threatens U.S. food prices

By Peter Whoriskey, Published: June 27

A drought in the Corn Belt and elsewhere in the Midwest has pushed the bushel price of corn up about 27 percent in the past month alone, and there is little sign of rain in the near future, a forecast that could soon push up food costs across the country, meteorologists say.

Last week, 63 percent of the corn crop was rated in good or better condition, according to the Agriculture Department. This week, that figure had fallen to 56 percent.

Concerns arise as the crop approaches pollination, a particularly sensitive two-week period when bad weather can inflict significant damage.

“You only get one chance to pollinate over 1 quadrillion kernels,” said Bill Lapp, president of Advanced Economic Solutions, a Omaha-based commodity consulting firm. “There’s always some level of angst at this time of year, but it’s significantly greater now and with good reason. We’ve had extended periods of drought.”

Corn is among the most valuable of U.S. crops, and its price has ripple effects across a wide range of food prices.

Rising corn prices mean higher costs for beef producers who use it to feed their livestock; it also means that some fields planted with other crops will be shifted into corn production. In addition, it puts upward pressure on the price of ethanol.

“Getting a big corn crop is important for everyone,” said David Anderson, an agricultural economist at Texas A&M.

In less than a month, the future price of a bushel of corn has risen from $4.99 to $6.33, Lapp said. The supply of corn in the United States, meanwhile, is down about 8 percent from last year, according to Agriculture Department statistics.

The area affected by the drought is a swath of the Midwest that reaches as far west as Kansas, as far south as Arkansas and as far east as Indiana, according to the National Weather Service, and the dry conditions have come on fast.

Last week, about 19 percent of the contiguous United States was facing drought conditions characterized as severe or worse. This week that percentage had grown to 24 percent, according to federal forecasters.

“Based on the drought outlook, the potential for further degradation is very high, and the potential to reach exceptional levels of drought — where there are major crop failures — is very high,” said Matthew Rosencrans, a Weather Service meteorologist. “The climate signals we are looking at right now don’t correlate with wetness in that region.”

Jay Armstrong, owner and operator of Armstong Farms in Kansas, flew his small plane over a portion of the affected area and landed with the impression that the potential damage is far worse than is commonly understood.

“At this time of year, when you look down in a place like Indiana or Illinois, you should see just lush green fields,” Armstrong said. “I saw bare soil. I just thought to myself, the market has no idea what’s coming.”

Wednesday, June 27, 2012

Baked Salmon w/ Grilled Asparagus, Grilled Potatoes, and Harvest Grain Bread

Today's Menu: Baked Salmon w/ Grilled Asparagus, Grilled Potatoes, and Harvest Grain Bread

When I was at Meijer the other day they had some beautiful looking Salmon fillets. So this morning I went back and purchased a couple of them, one for dinner and one for the freezer. I baked this one. I seasoned it with Parsley and McCormick Grinder Sea Salt and Black Peppercorn and baked it at 400 degrees for about 12 minutes. Mmmm Salmon!

For sides I had a couple of frozen Meijer products. I had the Grilled Asparagus and Seasoned Grilled Potatoes. Both are easy to prepare. Just warm in a skillet about 5 minutes and both are done. I also had a slice of Baked Harvest Grain Bread. For a dessert/snack later slices of Cracker Barrel 2% Sharp Cheese and Hormel Turkey Pepperoni on Ritz Whole Wheat Crackers.

The Big Green Egg

Well I've been wanting to purchase a good charcoal grill so after looking and scanning the web I think I'll go with the Big Green Egg! Here's a little back ground on it.

The Mini Green Egg
The Big Green Egg is commonly referred to as a kamado barbecue because of the origins of the basic design that lie in southern Japan.
The word "mushikamado" means "steam cooker" (from "mushi" meaning "to steam", and "kamado" meaning "cooker, oven, or kiln") The mushikamado was a device designed to steam rice and used by Japanese families for ceremonial occasions and took the shape of a round clay pot with a removable domed clay lid. It was also distinctive in that it featured a top damper and bottom draft door. The mushikamado first came to the attention of the Americans after World War II when US Air Force servicemen would bring them back from Japan in empty transport planes. It wasn’t until the late 1960s that manufacturing started in the Americas. The Big Green Egg Company was founded in 1974 by Ed Fisher and is based in Tucker, Georgia in the USA. Production of the Big Green Egg takes place in Monterrey, Mexico by the company Daltile.

The shape of the Egg reflects ancient technology in that it is designed to contain the heat with only a small vent at the top to create a draft to keep the fire going. Today’s Egg is manufactured from high fiber ceramics developed for the space shuttle program specifically designed to reflect heat and this allows temperatures of up to 650 degrees Celsius (1200 Fahrenheit) to be reached. The external surface has a high gloss ceramic glaze applied to provide crack and weather resistance.

The Big Green Egg is a charcoal barbecue - the manufacturers recommend lump wood charcoal because alternatives such as charcoal briquettes contain many additives that can contaminate the flavour of the food. The sealed design of the grill results in a slow burn that uses small amounts of charcoal compared to a regular grill, and lump wood charcoal also creates little ash.

Big Green Eggs can be used for smoking or grilling and with the addition of accessories one can also bake bread or cook a pizza.

Big Green Egg (BGE) barbecues have quite an enthusiastic following of amateur chefs and the collective name given these enthusiasts is “Eggheads”[3]. The founder of the company attributes a large portion of the company's success to the enthusiasm of the product's owners.
Every October there is a global gathering of Eggheads called “Eggtoberfest” held at the company's headquarters in Tucker, GA. The 2008 Eggtoberfest drew over 1500 attendees from all 50 states plus other countries. During Eggtoberfest over 200 Big Green Eggs are used to cook various recipes with lots of samples, and interaction from the group. In addition to the Eggtoberfest, numerous other Big Green Egg Festivals occur throughout the US and the world. These Festivals are called "EggFests".

Cheese of the Week - Gorgonzola

Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips.

Country: Italy
Milk: cow milk
Texture: soft
Fat content: 48 %

Gorgonzola has reportedly been produced in the town of the same name since AD 879, acquiring its greenish-blue marbling in the eleventh century. However, the town's claim of geographical origin is disputed by other localities.

Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria is added, along with spores of the mould Penicillium glaucum. Penicillium roqueforti, used in Roquefort cheese, may also be used The whey is then removed during curdling, and the result aged at low temperatures.

During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheese's characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens. There are two varieties of Gorgonzola, which differ mainly in their age: Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola).

Under Italian law, Gorgonzola enjoys Protected Geographical Status. Termed DOC in Italy, this means that it can only be produced in the provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, as well as a number of comuni in the area of Casale Monferrato (province of Alessandria).

Gorgonzola made with goat's milk is firm and salty. It is made usually in the Prealpi area of Piedmont and Lombardy, especially in the provinces of Lecco and Alessandria.

Gorgonzola may be eaten in many ways. It may be melted into a risotto in the final stage of cooking, or served alongside polenta. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by gorgonzola lovers; usually gorgonzola goes on short pasta, such as penne, rigatoni, mezze maniche, or sedani, not with spaghetti or linguine. Because of its distinctive flavor, it is frequently offered as pizza topping. Combined with other soft cheeses it is an ingredient of pizza ai quattro formaggi (four-cheeses pizza).

Caramelized Onion and Gorgonzola Pizza


    1/8 cup butter
    2 large Vidalia onions, thinly sliced
    2 teaspoons sugar
    1/4 cup chopped flat-leaf parsley
    1 (10 ounce) package refrigerated pizza dough
    1 pound Gorgonzola cheese, crumbled


    In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
    Preheat oven to 425 degrees F (220 degrees C).
    Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
    Bake for 10 to 12 minutes, or until done.

Tuesday, June 26, 2012

Grilled Pork Chop w/ Harvest Vegetables, Cinnamon Apples, and Whole Grain Bread

Today's Menu: Grilled Pork Chop w/ Harvest Vegetables, Cinnamon Apples, and Whole Grain Bread

A picture perfect day out light wind, sunny, about 80 degrees! Perfect day for grilling. Of course about any day is a good day for grilling. I grilled a Center Cut Pork Chop. I seasoned it with Sea Salt and Ground Black Pepper. I grilled it about 4 minutes per side and brushed JB's Fatboy Haugwaush BBQ Sauce after flipping it over. JB's my favorite sauce. Thick and full of great flavor! The Chop came out perfect and the sauce just added that much more flavor.

For sides I had Pictsweet Steam’ables Lightly Sauced Harvest Vegetables w/ Roasted Potatoes and a Garlic Herb Sauce, Country Crock Cinnamon Apples, and Healthy Life Whole Grain Bread. The Harvest Vegetables have sugar snap peas, carrots and roasted red potatoes in a Light Garlic Herb Sauce. A breeze to fix just microwave and their done and only 90 calories and 17 carbs! The same with the Cinnamon Apples just microwave and their done. Everything together made one delicious and hearty meal while keeping the calories and carbs down. For desert later a Yoplait Chocolate/Banana Smoothie.

Pictsweet Steam’ables Lightly Sauced Harvest Vegetables w/ Roasted Potatoes and a Garlic Herb Sauce

Harvest Vegetables with Roasted Red Potatoes and Herb and Garlic Seasoning
The rustle of leaves, chilly evenings and a good walk in the woods. It’s harvest time, and we’ve brought together sugar snap peas, carrots and robust roasted red potatoes – great vegetables of early fall to steam up for a burst of real stick-to-the-ribs flavor.

Calories     90     Sodium     260 mg
Total Fat     1 g     Potassium     0 mg
Saturated     0 g     Total Carbs     17 g
Polyunsaturated     0 g     Dietary Fiber     3 g
Monounsaturated     0 g     Sugars     3 g
Trans     0 g     Protein     2 g
Cholesterol     0 mg
Vitamin A     15%     Calcium     4%
Vitamin C     8%     Iron     4%

Crock Pot Healthy Italian Chicken

Just wanted to pass along this super easy and healthy Italian Chicken recipe. It's one of those one pot meals. Just get all the ingredients and seasonings in the crock pot and set it for 6 - 8 hours and your done!

Crock Pot Healthy Italian Chicken

3 to 4 pound Boneless Chicken Breast
1 can chopped Tomatoes
2-1/2 cups Water
2 tsp. Sea Salt
2 tsp. Pepper
2 tsp. Ground Smoked Cumin
2 tsp. Garlic Powder
4 tsp. Oregano
1 pkg frozen Collard Greens, or your favorite Greens

Place collard greens in crock pot and pour in water. Sprinkle all of the dry ingredients onto the chicken breasts and then place the chicken on top of the greens. Pour tomatoes over chicken. Cook on high or 6 to 8 hours. Sprinkle with parmesan just before serving!

Monday, June 25, 2012

Fried Panko Crusted Cod w/ Ore Ida Seasoned Thick Potato Cuts

Today’s Menu: Fried Panko Crusted Cod w/  Ore Ida Seasoned Thick Potato Cuts

Here's the recipe I've been telling you try! This makes one of the best Fish Sandwiches you’ll ever have. I layed out one of those great tasting Cod Fillets to thaw out. I rinsed the fillet off and rolled it in Flour then dipping it into Egg Beater’s, shaking off the excess. Then rolling the fillet in a Panko Bread Crumbs, Onion Powder, Lemon Pepper, Garlic Powder, and Paprika mix until covered on both sides of the fillets. I then lightly fried it about 4 minutes per side in Extra Virgin Olive Oil. Golden brown and delicious!  Served on a Healthy Life Whole Grain Bun. You can add Cheese or Tarter Sauce but Why, this is just too good natural. There’s even going to be some tasty leftovers for lunch tomorrow! The recipe is at the end of the post. For a side I had Ore Ida Seasoned Thick Potato Cuts. I love Ore Ida Crinkle Fries but after trying the  Seasoned Thick Potato Cuts this may be my favorite now. Nice thick cut with great seasoning and only 140 calories and 21 carbs. For dessert later a slice of Pillsbury Nut Quick Bread along with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

Panko Crusted Fish

(4) 4oz. Orange Roughy, Cod, or Tilapia Fillets
1c. Panko Italian Style Bread Crumbs
1tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 1/2 Tbs. Extra Virgin Olive Oil

Rinse fillets and pat dry. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, onion powder, garlic powder, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into egg whites, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.

Number of Servings: 4

Ore Ida Seasoned Thick Potato Cuts

Call it a seasoned professional.
More potato. More flavor. Sprinkled with black pepper, herbs and spices, these crispy grilled potatoes are anything but boring.

Nutrition Facts
Serving Size: 84g
Servings Per Container: About 7
Amount Per Serving
Calories 140 Calories from Fat 45
% Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0
Cholesterol 0 0%
Sodium 360mg 15%
Potassium 340mg 10%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 7%
Sugars <0g
Protein 2g

One of America's Favorites - Spam


Spam (its name a portmanteau of the words "Spiced" and "Ham") is a canned precooked meat product made by the Hormel Foods Corporation, first introduced in 1937. The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, and sodium nitrite as a preservative. Spam's gelatinous glaze, or aspic, forms from the cooling of meat stock. The product has become part of many jokes and urban legends about mystery meat, which has made it part of pop culture and folklore. Through a Monty Python sketch, in which Spam is portrayed as ubiquitous and inescapable, its name has come to be given to electronic spam, including spam email.
In 2007, the seven billionth can of Spam was sold. On average, 3.8 cans are consumed every second in the United States.

Spam is typically sold in cans with a net weight of 340 grams (12 ounces). A 100-gram (3.5-ounce) serving of original Spam provides 1,300kJ (310 Calories or kilocalories), 13 grams of protein (26% DV), 3 grams of carbohydrates (1% DV), 27 grams of total fat (41% DV), including 10 grams of saturated fat (49% DV). The cholesterol content of Spam is 70 milligrams (23% DV). A serving also contains 57% of the recommended daily intake of sodium (1369 milligrams). Spam provides the following vitamins and minerals: 0% vitamin A, 1% vitamin C , 1% calcium, 5% iron, 3% magnesium, 9% potassium, 12% zinc, and 5% copper.

There are several different flavors of Spam products, including:
*Spam Classic – original flavor
*Spam Hot & Spicy – with Tabasco flavor
*Spam Less Sodium – "25% less sodium"
*Spam Lite – "33% less calories and 50% less fat" – made from pork shoulder meat, ham, and mechanically separated chicken
*Spam Oven Roasted Turkey
*Spam Hickory Smoke flavor
*Spam Spread – "if you're a spreader, not a slicer ... just like Spam Classic, but in a spreadable form"
*Spam with Bacon
*Spam with Cheese
*Spam Garlic
*Spam Golden Honey Grail – a limited-release special flavor made in honor of Monty Python's Spamalot Broadway musical
*Spam Mild
*Spam Hot Dogs
In addition to the variety of flavors, Spam is sold in tins smaller than the twelve-ounce standard size. Spam Singles are also available, which are single sandwich-sized slices of Spam Classic or Lite, sealed in retort pouchs.

As of 2003, Spam is sold in 41 countries worldwide, sold on six continents and trademarked in over 100 different countries.

                The Spam-mobile

In the United States in the aftermath of World War II, a troupe of ex-G.I. women was assembled by Hormel Foods to promote Spam from coast to coast. The group was known as the Hormel Girls and associated the food with being patriotic. In 1948, two years after the group's conception, the troupe had grown to 60 women with 16 forming an orchestra. The show went on to become a radio program where the main selling point was Spam. The Hormel Girls were disbanded in 1953. Spam is still quite popular in the United States, but is sometimes associated with economic hardship because of its relatively low cost.
The residents of the state of Hawaii and the territories of Guam and the Commonwealth of the Northern Mariana Islands (CNMI) consume the most Spam per capita in the United States. On average, each person on Guam consumes 16 tins of Spam each year and the numbers at least equal this in the CNMI. Guam, Hawaii, and Saipan, the CNMI's principal island, have the only McDonald's restaurants that feature Spam on the menu. In Hawaii, Burger King began serving Spam in 2007 on its menu to compete with the local McDonald's chains. In Hawaii, Spam is so popular it is sometimes referred to as "The Hawaiian Steak". One popular Spam dish in Hawaii is Spam musubi, where cooked Spam is combined with rice and nori seaweed and classified as onigiri.

        Spam musubi (Hawaii)

Spam was introduced into the aforementioned areas, in addition to other islands in the Pacific such as Okinawa and the Philippine Islands, during the U.S. military occupation after World War II. Since fresh meat was difficult to get to the soldiers on the front, World War II saw the largest use of Spam. G.I. started eating Spam for breakfast, lunch, and dinner. (Some soldiers referred to Spam as "ham that didn't pass its physical" and "meatloaf without basic training".) Army soldiers commonly refer to SPAM as Special Army Meat due to its introduction during the war. Surpluses of Spam from the soldiers' supplies made their way into native diets. Consequently, Spam is a unique part of the history and effects of U.S. influence in the Pacific.
The perception of Spam in Hawaii is very different from that on the mainland. Despite the large number of mainlanders who consume Spam, and the various recipes that have been made from it, Spam, along with most canned food, is often stigmatized on the mainland as "poor people food". In Hawaii, similar canned meat products such as Treet are considered cheaper versions of canned meat than Spam. This is a result of Spam having the initial market share and its name sounding more convincing to consumers.
In these locales, varieties of Spam unavailable in other markets are sold. These include Honey Spam, Spam with Bacon, and Hot and Spicy Spam.
In the CNMI, lawyers from Hormel have threatened legal action against the local press for running articles decrying the ill-effects of high Spam consumption on the health of the local population.
Spam that is sold in North America, South America, and Australia is produced in Austin, Minnesota, (also known as Spam Town USA) and in Fremont, Nebraska. Austin, Minnesota has a restaurant with a menu devoted exclusively to Spam, called "Johnny's SPAMarama Menu".
In 1992, SPAM Lite was introduced, and in 2001, SPAM Oven Roasted TURKEY was introduced.

Spam is celebrated in a small local festival in Austin, Minnesota, where Hormel corporate headquarters are located. The event, known as Spam Jam, is a carnival-type celebration that coincides with local Fourth of July festivities, featuring parades and fireworks that often relate to the popular luncheon meat. Austin is also home to the Spam Museum, and the plant that produces Spam for most of North America and Europe. In addition to the periodic celebration, there is a national recipe competition where submissions are accepted at the top forty state fairs in the nation.
Hawaii also holds an annual version of Spam Jam in Waikiki during the last week of April.
The small town of Shady Cove, Oregon is home to the annual Spam Parade and Festival, with the city allocating $1500 for it.
The Spam Jam is not to be confused with Spamarama, which is a yearly festival held around April Fool's Day in Austin, Texas. The theme of Spamarama is gentle parody of Spam, rather than straightforward celebration: the event at the heart of the festival is a Spam cook-off that originated as a challenge to produce an appetizing recipe for the meat. The festival includes light sporting activities and musical acts, in addition to the cook-off.

Here's the link to the Spam web site:

Sunday, June 24, 2012

Grilled Bison Sirloin & Sauteed Mushrooms w/ Boiled Potatoes, Green Beans, and...

Dinner Tonight: Grilled Bison Sirloin & Sauteed Mushrooms w/ Boiled Potatoes, Green Beans, and Whole Grain Bread

Another Summer grilling day! Grilled one of my favorites, Bison Sirloin. Seasoned the fillet with McCormick Grinder Steakhouse Seasoning and grilled it on about medium high for 4 minutes per side, medium rare. Nothing better than a flame cooked Bison Sirloin! "Save the Cows, Eat More Bison!" Topped it with Sauteed Baby Portabella Mushrooms. I sauteed the Mushrooms in a 1/4 cup of Low Sodium Swanson Beef Broth and seasoned them with Morton's Salt Substitute, Ground Black Pepper, and Parsley.

For sides I boiled 3 whole Golden Gourmet Potatoes. I boiled them for 20 minutes and with the bottom of a coffee cup i smashed them open and seasoned them with Morton's Salt Substitute, Ground Black Pepper and I Can't Believe It's Not Butter. Along with the Potatoes I had Green Beans and Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Saturday, June 23, 2012

Mediterranean Chicken with Angel Hair Pasta

Dinner Tonight: Mediterranean Chicken with Angel Hair Pasta w/ Whole Grain Bread

For dinner tonight I prepared Good Earth Mediterranean Chicken with Angel Hair Pasta. It had been quite a while since I had made any of the Good Earth Dinners and The Mediterranean Chicken with Angel Hair Pasta sounded right. With any of the Good Earth Dinners you just add the meat, 1/4 cup milk and the rest is included in the Dinner. Boil your pasta and while that's boiling fry your prepare your Chicken. The Dinner Kit includes the flour and creamy sauce for the Chicken. When everything is ready drain your pasta. Then serve the chicken and sauce over pasta, or toss with pasta (sauce will thicken as it stands). That's it I had one delicious Mediterranean Chicken with Angel Hair Pasta Dinner! I also had Healthy Life Whole Grain Bread and a bottle of Lemon Tea Diet Snapple. For dessert later I made more loaves of Pillsbury Nut Quick Bread. I'll have a slice of that along with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

Mediterranean Chicken with Angel Hair Pasta


100% Whole Grain Angel Hair Pasta
Creamy Sauce with Olive Oil
Mediterranean Seasoning with Tomatoes
Seasoned Whole Wheat Flour

1 Lb Uncooked Boneless Skinless Chicken Breasts
2 Tablespoons Olive Oil • 1 Cup Hot Water • 1/4 Cup Milk


1. Fill 2-quart saucepan 2/3 full of water.* Heat to boiling; stir in Pasta. Gently boil uncovered 5 minutes, stirring occasionally.

While water is heating and pasta is cooking, continue with step 2.

2. Cut each chicken breast into 3 or 4 slices, holding knife at an angle. Empty Seasoned Flour into medium bowl or food-storage plastic bag. Coat chicken with flour. Heat oil in 10-inch nonstick** skillet over medium-high heat. Carefully add chicken and any remaining flour to hot oil; cook 2 to 5 minutes on each side or until golden brown.

3. Reduce heat to medium. Carefully stir in hot water, milk, Creamy Sauce and Mediterranean Seasoning until well blended. Heat to boiling, stirring occasionally. Simmer uncovered about 8 minutes, stirring occasionally, until chicken is no longer pink in center (sauce will be thin).

4. Drain pasta. Serve chicken and sauce over pasta, or toss with pasta (sauce will thicken as it stands). Refrigerate leftovers.

*Add 1 tablespoon oil to boiling water before adding pasta to prevent sticking.
**If using skillet without nonstick finish, increase oil to 3 tablespoons.

290 calories  23 carbs

Dakota Buffalo Company

For all you Bison Lovers out there I thought I would pass along  some info on the  Dakota Buffalo Company. They have a terrific selection of Bison Meat and reasonable shipping. Check out their site I left the link below.

Dakota Buffalo Company

We love the great outdoors and when we aren’t personally packing your shipments or answering your calls and questions about buffalo meat, you’ll find us hiking, biking, running, RVing, golfing, camping, hunting and enjoying the good life. Dakota Buffalo Company, LLC is a family owned and operated business, with each of us devoted to living a healthy lifestyle with a diet that isn’t deprived of red meat.

Dakota Buffalo Company is based in South Dakota with a business office in California. The partners, cousins Gary Colbath and Susan Roll, and Dana Chaiken, are passionate about the taste and health benefits of buffalo meat. Our families love to cook and BBQ and found that when we served buffalo meat, our guests couldn’t wait to come back.

Dakota Buffalo Company was born from our enthusiasm and passion, and it’s now our mission to conveniently supply high quality buffalo meat at low prices so you can enjoy it too.

Rarely is something that tastes so good actually good for you. Buffalo meat is the perfect way to enjoy all the advantages of beef without the guilty negatives. Buffalo meat is America's healthy red meat -- the one your taste buds can enjoy and allow your brain and body to feel good about it!

Unlike other so-called exotic meats, buffalo does not have that "gamey" taste. Rather, it has a full, rich, juicy flavor that is often characterized as sweet despite its low fat content. Many people characterize the flavor as like the best grass-fed beef they have ever tasted, but appreciate that buffalo meat is a healthier choice.
Buffalo meat is naturally 85-90% lean and is lower in calories, fat and cholesterol than skinless chicken, pork, beef or salmon
Buffalo has only 245 calories and 4.2 grams of fat per 6 oz. serving
Buffalo meat meets the American Heart Association certification requirements. It is also included on most acceptable meat lists for those who have cholesterol challenges (ask your doctor), and is one of the low fat meats recommended by the USDA as part of a balanced and nutritious diet
Buffalo meat is high in protein and iron, low in sodium and cholesterol
Buffalo meat is naturally gluten-free and MSG-free (Whole cut meat only, such as steaks, roasts, ribs and burgers. Processed meats such as jerky, hot dogs, brats, etc. may have trace detectable amounts.)

Buffalo meat is much healthier than beef. It fits right in with a healthy, active lifestyle and because it has less fat than beef, is better at helping you control a healthy weight.

Depending on the cut, buffalo is…
60-80% lower in fat with up to half the calories of beef
Higher in protein, vitamin B and iron, and lower in cholesterol
Sweeter and juicier, with a fresh, non-greasy taste
Much more tender with a deeper red color and less marbling
Faster to cook (due to lower fat), and should be cooked at a lower temperature
More meat per ounce after cooking, as it doesn’t shrink as much as beef does 

Friday, June 22, 2012

2012 World Choir Games in Cincinnati

This is not food related but it's a heads up on a historic and fantastic event scheduled in Cincinnati next month, the 2012 World Choir Games. Below is a little info on the event along with web link at the bottom where you can everything you need to know about the 2012 World Choir Games in Cincinnati.

From July 4 – 14, thousands of the world’s best singers will be in Cincinnati USA for the 2012 World Choir Games. See hundreds of choirs from Africa, Asia, Europe, Australia, North America and South America competing in 23 categories over 11 thrilling days. Don’t miss this once-in-a-lifetime experience.


What is the World Choir Games?
It’s the Olympics of choral music – the largest international choral competition in the world held every two years. Previous games have been in Austria, China, Germany and South Korea. This will be the 7th World Choir Games, and it’s being held in the United States for the first time July 4-14 in Cincinnati USA. The Games are the signature event of INTERKULTUR, Germany-based organization that produces choral events all over the world.

Where will it be held?
Competition venues are in a walk-able grid in downtown Cincinnati USA and include the Aronoff Center for the Arts, Christ Church Cathedral, Cincinnati Masonic Center, Music Hall and the School for the Creative and Performing Arts. Opening and Closing Ceremonies and Awards Ceremonies will be in U.S. Bank Arena. There will be Celebration Concerts in some of the above-mentioned venues, as well as the Cathedral Basilica in Covington. The Duke Energy Convention Center will be home to the choir cafeteria and lounge, the headquarters of the Cincinnati Organizing Committee and International Organizing Committee and a merchandise superstore.

Who is coming?
More than 360 choirs from 48 countries have registered to participate. There are roughly 90 regional choirs, and choirs representing 22 U.S. states....

Read all about the World Choir Games by clicking the link below:

Grilled Sweet Italian Turkey Sausages w/ Ore Ida Griller's...

Dinner Tonight: Grilled Sweet Italian Turkey Sausages w/ Ore Ida Griller's Seasoned Thick Potato Cuts

For dinner I grilled Honeysuckle White Sweet Italian Turkey Sausages. Love these great tasting and they grill up plump and juicy! Grilled on medium high for about 8 minutes while turning them often. Served them on Healthy Life Whole Grain Hot Dog Buns and topped with Frisch’s Spicy Brown Mustard. For sides I tried another new one, Ore Ida Griller's Seasoned Thick Potato Cuts. Ore Ida has got another winner with these! Nice thick cut of Potatoes with some great seasoning. You can bake them, roast them or even grill them. I also had one of my favorite drinks a Diet Dr. Pepper, same great taste but without the calories or carbs. For dessert later

Ore Ida Seasoned Thick Potato Cuts

Call it a seasoned professional.
More potato. More flavor. Sprinkled with black pepper, herbs and spices, these crispy grilled potatoes are anything but boring.

Nutrition Facts
Serving Size: 84g
Servings Per Container: About 7
Amount Per Serving
Calories 140 Calories from Fat 45
% Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0
Cholesterol 0 0%
Sodium 360mg 15%
Potassium 340mg 10%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 7%
Sugars <0g
Protein 2g

Curried Turkey Burger Sliders with Cucumber Yogurt

Curried Turkey Burger Sliders with Cucumber Yogurt

June 23-24, 2012 Mulberry Creek Herbfair - Huron, Ohio

June 23-24, 2012  Mulberry Creek Herbfair - Huron, Ohio
Enjoy herbal foods, plants and vendors at the herb farm's annual fair. This year's focus will be on herbs from Northern California, Oregon, Washington, British Columbia and Alaska.


Theme: Pacific Northwest

June 23rd & 24th
$5.00 admission
(includes free plant, classes,and entertainment)

Saturday 10-5:00
Sunday 10-4:00 (open earlier in 2012!)

Our fair will draw upon Portland, Oregon's reputation for cheeses and vegetables, Seattle's salmon and blueberries and the First Nation traditions of British Columbia.

Pacific Northwest Food
Jamie Pribanic operates "The Red Gables" in Sandusky, OH. Nobody, I mean nobody, prepares a finer salmon, burger, or salad!

Pacific NW Ice Cream
Lavender Berry Cheesecake
Dark Roast Coffee... need I say more?

Pacific NW Market
We hope to create our own food market inspired by Seattle's "Pike Place Market" with just a few artisan bakery, beverage and picnic item foods to eat here or take home along with our fine caterer.

Pacific NW Beverages
In the tradition of Seattle, there's got to be coffee. We will also have a beer cart to demonstrate how to make beer.

Thursday, June 21, 2012

Banquet Homestyle Bakes Pizza Pasta

Dinner Tonight: Banquet Homestyle Bakes Pizza Pasta

For dinner I prepared Banquet Homestyle Bakes Pizza Pasta. I had made this for the first time just last month and it became one of my favorites. Two of my favorites are in it pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and Portobella Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really tasted like a Pizza. The Sauce with Sausage and Pepperoni provides great flavoring. As I had said earlier I added Hormel Turkey Pepperoni and sliced Portobella Mushrooms and that turned out to be the right added plus! Easily prepared and makes a hearty and delicious meal. The meal prepared by instructions is 280 calories and 46 carbs any additions are very little extra. I left the item description below. For dessert a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Banquet Homestyle Bakes Pizza Pasta

*Pepperoni and sausage included
*5 minute preparation oven or stove top

Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.

Nutrition summary:
There are 280 calories and  46 Carbs  in a 1 cup serving of Banquet Homestyle Bakes – Pizza Pasta.

Cheese of the Week - Fresh Jack cheese

 Fresh Jack

The cheese has a round shape of various sizes. It is creamery, semi-soft cheese made from cow's milk. This cheese is another one produced by famous Vella Cheese Company. Fresh Jack is very similar to Edam in texture, but it is creamier and more springy. The taste of the cheese has a hint of green grass bitterness. Used as a table cheese and also in salads and for melting.

Country: United States
Milk: cow milk
Texture: semi-soft
Producer: Vella%20Cheese%20Company

Jack cheese

The origin of Jack cheese is most often attributed to David Jacks, a Monterey, California, businessman in the late 1800s. However, historical evidence shows that it actually was based on a recipe for queso del país ("country cheese"), brought to California by Franciscan monks in the 1700s. Nevertheless, we do know that David Jacks increased the popularity and demand for this cheese when he began shipping it to San Francisco and points beyond in the United States. The name Monterey Jack came about because production was initially centered in Monterey County, California. Eventually, other areas named the cheese for their region, as with Sonoma Jack (Sonoma County, California), and now this cheese is made in other parts of the United States. Jack can be made from raw or pasteurized cow's milk. It comes in several styles — semisoft, semihard, hard and grana. Jacks typically have a thin rind, though some are rindless. The interior can range from pale yellow to deep golden, depending on the age. While the flavor of young Jacks is delicate, mild and fresh, aged versions (called dry Jack) are full-flavored, rich and almost sweet, with hints of fruit and caramel. Young Jack cheese is only ripened for a few weeks, while dry Jack is aged for 7 to 10 months or longer. The high-moisture regular Jack cheese comes plain or with added flavorings such as chiles, garlic, herbs, horseradish, chili peppers and onion.

Wednesday, June 20, 2012

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

Dinner Tonight: 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 Prevention - Vitamin 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.

New Product Alert From Weight Watchers!

I had heard Weight Watcher's was coming out with some new Chicken entrees and here they are.

Be prepared for any meal of the week with Weight Watchers ready to cook frozen chicken. These pre-portioned chicken breasts, tenders and burgers are quick, easy and a great source of protein. Enjoy making a delicious, satisfying meal that starts with just 1 or 3 PointsPlus® value per serving.

NEW! Chicken Breasts
3 PointsPlus® value per breast
Whether you are trying a delicious new recipe or making a classic you can feel good about choosing these 99% fat free, boneless & skinless chicken breasts. Each 5 ounce chicken breast has just 140 calories and is a great source of protein.

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.

NEW! Chicken Burgers
3 PointsPlus® value per burger
Craving a burger? Our all breast meat chicken burgers are just what you’ve been looking for. Each juicy, quarter pound burger is only 140 calories. Enjoy this sensible portion with your favorite toppings.

Tuesday, June 19, 2012

Italian Herbed Pork Chops w/ Steakhouse Seasoned Diced Potatoes, Green Beans,...

Dinner Tonight: Italian Herbed Pork Chops w/ Steakhouse Seasoned Diced Potatoes, Green Beans, and Whole Grain Bread

Tried a new Pork Chop recipe for dinner tonight, Italian Herbed Pork Chops. I love marinating Chops in JB's Fatboy Sauces but this recipe is a keeper! I used Kraft Free Italian Dressing to marinate the Chops and used Chives, Basil, and Oregano as my herbs. The Italian dressing gives the Chops great flavor while the Herbs provide flavor and a nice crust to the Chops. Everyone loved them! I'll be adding this to menu much more often. I left the recipe at the end of the post.

For sides we had Simply Potatoes Steakhouse Seasoned Diced Potatoes, Green Beans, and Healthy Life Whole Grain Bread. It was the first time we had tried the Simply Potatoes Steakhouse Seasoned Diced Potatoes. These add another good Potatoe side dish. They come all ready seasonedand they're seasoned just right! I left the description and web site link to Simply Potatoes below. For dessert later a slice of Pillsbury Nut Quick Bread topped with Breyer's Carb Smart Vanilla Ice Cream.

Italian Herbed Pork Chops


4 pork loin chops, 3/4-inch thick
1 cup reduced fat Italian dressing
4 tablespoons fresh herbs, chopped (any combination - chives, basil, oregano, rosemary)

Cooking Directions:

Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 3 to 8 hours. Remove chops from marinade; discard marinade. Fry chops over medium heat (or broil 4 inches from heat) for 8 to 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4.


Calories: 144 calories
Protein: 25 grams
Fat: 5 grams
Sodium: 360 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams

Simply Potatoes Steakhouse Seasoned Diced Potatoes

We peel and dice fresh potatoes and add just enough delicate onion, red bell pepper and garlic to make our Simply Potatoes Steakhouse Seasoned Diced Potatoes. They make the perfect side dish to go from skillet to table. We’ve already done all the washing, peeling, dicing and spicing so you don’t have to.

Nutrition Facts
Serving Size 2/3 cup (87g)
Amount Per Serving
Calories 80
% Daily Value*
Total Fat 0.0 g 0 %
Sodium 350 mg 15 %
Total Carbohydrate 19 g 6 %
   Dietary Fiber 2 g 8 %
   Sugars 1 g
Protein 2.0 g 4 %
Vitamin A 2 %
Vitamin C 20 %
Iron 4 %

Homemade Walking Tacos

Came across this on the web site and had to pass it along! What a great and easy recipe. Just open the bags of tortilla chips and add the addtional ingredients and you have your "Walking Taco" How great is that! I left the recipe and web link below. check the entire web site out it's full of great recipes and info.

Homemade Walking Tacos
MAKES: 5 servings
SERVING SIZE: 1 walking taco

2 teaspoons olive oil or canola oil
8 ounces uncooked ground turkey breast
1/4 cup chopped onion
1/4 cup chopped red sweet pepper
1 tablespoon reduced-sodium taco seasoning
1 tablespoon water
1/8 - 1/4 teaspoon crushed red pepper
5 100-calorie packages nacho cheese-flavor tortilla chips
1 cup shredded romaine lettuce
2/3 cup diced tomato
1/3 cup shredded reduced-fat cheddar cheese
5 teaspoons light sour cream
1. In a large skillet, heat oil over medium heat. Add turkey breast, onion, and sweet pepper. Cook until turkey is no longer pink, using a wooden spoon to break up meat as it cooks. Stir in taco seasoning, the water, and crushed red pepper. Cook and stir for 1 minute more.
2. Meanwhile, open the bags of tortilla chips; if desired, gently crush chips. Add lettuce to the bags. Top with cooked turkey mixture, tomato, and cheese. Top each with a teaspoon of the sour cream. Use a fork to mix together and eat from the bag. Makes 5 servings (1 walking taco per serving)

Nutrition Facts Per Serving:
Servings Per Recipe: 5
Calories: 207
Protein(gm): 15
Carbohydrate(gm): 16
Fat, total(gm): 10
Cholesterol(mg): 28
Saturated fat(gm): 2
Monosaturated fat(gm): 2
Dietary Fiber, total(gm): 1
Sugar, total(gm): 2

London Strawberry Festival - London, Ohio June 21-23, 2012

June 21-23, 2012  London Strawberry Festival - London, Ohio
The community is to be decorated in a strawberry theme. Event includes a strawberry shortcake tent, parade, nightly entertainment, and a car show benefiting Cystic Fibrosis.

What you shouldn't miss while you are here:

Strawberry Shortcake Tent sponsored by Huntington Bank
Free nightly entertainment on the Time-Warner Main Stage
Rides and Games by Albanese Amusements
Queens’ Parade on Saturday
London AC Cobra Car Show benefiting Cystic Fibrosis Saturday on the Courthouse Square
Kiddie Tractor Pull & Kids Games
Royalty Windows located on festival grounds.

How to get here.
From the East on I-70:
Exit I-70 at exit 79, State Route 42. Turn left off of exit ramp. Travel 5 1/2 miles on State Route 42. The festival will be on the left side of the street at the intersection of route 56.
From the West on I-70:
Exit I-70 at exit 72, State Route 56. Turn right off the exit ramp. Travel 5 miles on State Route 56. The festival will be at the point Route 56 is detoured.
From the South on I-71:
Exit I-71 at exit 75, State Route 38. Turn left off the exit ramp. Travel 14 miles on State Route 38. State Route 38 will merge with State Route 56, which will lead you to the festival.
From the North on I-71:
Exit I-71 at exit 84, State Route 56. Turn right off the exit ramp. Travel 14 miles on State Route 56. The festival will be at the point Route 56 is detoured.

Monday, June 18, 2012

Bread Crumb Crusted Tilapia w/ Smashed New Potatoes, Seasoned Blackeye Peas, and...

Dinner Tonight: Bread Crumb Crusted Tilapia w/ Smashed New Potatoes, Seasoned Blackeye Peas, and Whole Grain Bread

For dinner I fried up some Tilapia fillets that I rolled in Italian Style Bread Crumbs that I had seasoned with Cayenne Pepper, Sea Salt, and Ground Black Pepper. I made sure that the fillets were well coated and fried them in Extra Virgin Olive Oil about 4 minutes per side. The fillets came out delicious. I love Tilapia! It fries up to a beautiful golden brown and has a fantastic mild taste. Plus it can be used and prepared many ways.

For sides I had a can of Margaret Holmes Seasoned Blackeye Peas, Smashed New Potatoes, and Healthy Life Whole Grain Bread. To make the Smashed Potatoes I used Green Giant Klondike Petite Gourmet Potatoes. I cut each Potato in quarters. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then seasoned with McCormick Grinder Sea Salt, Black Peppercorn, Dill, and Parsley and mixed until all were coated. I then boiled them for 20 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and 2 slices of crumbled Turkey Bacon  and continued to smash and mix. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Attention all Gold Star Chili lovers, the Footlong is back!


Attention all Gold Star Chili lovers, the Footlong is back!

 Gold Star Chili, The Flavor of Cincinnati, has announced it is bringing back by popular demand Footlong Cheese Coneys during the summer months. Gold Star Chili is reintroducing three versions of its famous Cincinnati-style Footlong Cheese Coneys, including:

*The Classic Cincinnati-style Footlong — A 12-inch Bluegrass hot dog topped with Gold Star's Cincinnati-style chili and shredded cheddar cheese on a specially baked Klosterman bun

*The Tex Mex Footlong — Topped with Gold Star's specially blended TexMex chili

*The Fire House Footlong — Topped with Gold Star Chili and its unique roasted red pepper sauce and five-pepper spice mix

Gold Star also is offering a combo meal featuring a Footlong Cheese Coney, fries and a drink for  $5. The $5 Footlong Combo Meals are available for a limited time only, June 8 through Aug. 23, 2009, at all Gold Star Chili locations.

One of America's Favorites - Potato Chips

                             Potato Chips

Potato chips (known as crisps in British English and Hiberno-English; as chips in American, Australian, New Zealand, Canadian, Singapore, South African, Jamaican English and as either chips or wafers in Indian English) are thin slices of potato that are deep fried or baked. Potato chips are commonly served as an appetizer, side dish, or snack. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including seasonings, herbs, spices, cheeses, and artificial additives.
Crisps, however, refer to many different types of snack products in the UK and Ireland, some made from potato, but may also be made from maize and tapioca. An example of these kinds of crisps is Monster Munch.
Potato chips are a predominant part of the snack food market in English-speaking countries and numerous other Western nations. The global potato chip market generated total revenues of US$16.4 billion in 2005. This accounted for 35.5% of the total savory snacks market in that year (US$46.1 billion).

According to a traditional story, the original potato chip recipe was created in Saratoga Springs, New York on August 24, 1853. Agitated by a patron repeatedly sending his fried potatoes back because they were too thick, soggy and bland, resort hotel chef, George Crum, decided to slice the potatoes as thin as possible, frying them until crisp and seasoning them with extra salt. Contrary to Crum's expectation, the patron (sometimes identified as Cornelius Vanderbilt) loved the new chips and they soon became a regular item on the lodge's menu under the name "Saratoga Chips". Alternative explanations of the provenance of potato chips date them to recipes in Shilling Cookery for the People by Alexis Soyer (1845) or Mary Randolph's The Virginia House-Wife (1824).
In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass produced for home consumption. The Dayton, Ohio-based Mike-sell's Potato Chip Company, founded in 1910, calls itself the "oldest potato chip company in the United States". New England-based Tri-Sum Potato Chips, originally founded in 1908 as the Leominster Potato Chip Company, in Leominster, Massachusetts claim to be America's first potato chip manufacturer. Chips sold in markets were usually sold in tins or scooped out of storefront glass bins and delivered by horse and wagon. The early potato chip bag was wax paper with the ends ironed or stapled together. At first, potato chips were packaged in barrels or tins, which left chips at the bottom stale and crumbled. Laura Scudder, an entrepreneur in Monterey Park, California started having her workers take home sheets of wax paper to iron into the form of bags, which were filled with chips at her factory the next day. This pioneering method reduced crumbling and kept the chips fresh and crisp longer. This innovation, along with the invention of cellophane, allowed potato chips to become a mass market product. Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf life, and provide protection against crushing.

In an idea originated by the Smiths Potato Crisps Company Ltd, formed in 1920, Frank Smith originally packaged a twist of salt with his crisps in greaseproof paper bags, which were then sold around London.
The potato chip remained otherwise unseasoned until an innovation by Joe "Spud" Murphy (1923–2001), the owner of an Irish crisp company called Tayto, who developed a technology to add seasoning during manufacture in the 1950s. After some trial and error, Murphy and his employee, Seamus Burke, produced the world's first seasoned crisps, Cheese & Onion and Salt & Vinegar.
The innovation became an overnight sensation in the food industry with the heads of some of the biggest potato chip companies in the United States traveling to the small Tayto company in Ireland to examine the product and to negotiate the rights to use the new technology. Companies worldwide sought to buy the rights to Tayto's technique. The sale of the Tayto company made the owner and the small family group, who had changed the face of potato chip manufacturing, very wealthy.

The Tayto's innovation changed the entire nature of the potato chip, and led to the end of Smith's twist of salt. (Walkers revived the idea of "salt in a bag", following their takeover of Smith's (UK) in 1979, with their Salt 'n' Shake potato crisps. Later chip manufacturers added natural and artificial seasonings to potato chips with varying degrees of success. A product that had had a large appeal to a limited market on the basis of one seasoning now had a degree of market penetration through vast numbers of seasonings. Various other seasonings of chips are sold in different locales, including the original Cheese and Onion, produced by Tayto, which remains by far Ireland's biggest manufacturer of crisps.

The Indian potato chips

There is little consistency in the English speaking world for names of fried potato cuttings. American and Canadian English use "chips" for the above mentioned dish—this term is also used (but not universally) in other parts of the world, due to the influence of American culture—and sometimes "crisps" for the same made from batter.
In the United Kingdom and Ireland crisps are potato chips while chips refer to thick strips similar to french fries (as in "fish and chips") and served hot. In Australia, some parts of South Africa, the south of New Zealand, India, the general West Indies especially in Barbados, both forms of potato product are simply known as "chips", as are the larger "home-style" potato crisps. In the north of New Zealand they are known as "chippies" but are marketed as "chips" throughout the country. Sometimes the distinction is made between "hot chips" (fried potatoes) and "potato chips" in Australia and New Zealand. In Bangladesh, they are generally known as chip or chips, and much less as crisps (pronounced "kirisp") and locally Álu Bhaja.

Another type of potato chip, notably the Pringles and Lay's Stax brands, is made by extruding or pressing a dough made from ground potatoes into the desired shape before frying. This makes chips that are very uniform in size and shape, which allows them to be stacked and packaged in rigid tubes. In America, the official term for Pringles is "potato crisps", but they are rarely referred to as such. Conversely Pringles may be termed "potato chips" in Britain, to distinguish them from traditional "crisps".
An additional variant of potato chips exists in the form of "potato sticks", also called "shoestring potatoes". These are made as extremely thin (2–3 mm) versions of the popular French fry, but are fried in the manner of regular salted potato chips. A hickory-smoke flavor version is popular in Canada, going by the vending machine name "Hickory Sticks". Potato sticks are typically packaged in rigid containers, although some manufacturers use flexible pouches, similar to potato chip bags. Potato sticks were originally packed in hermetically sealed steel cans. In the 1960s, manufacturers switched to the less expensive composite canister (similar to the Pringle's container). Reckitt Benckiser was a market leader in this category under the Durkee Potato Stix and French's Potato Sticks names, but exited the business in 2008.

A larger variant (approximately 1 cm thick) made with dehydrated potatoes is marketed as Andy Capp's Pub Fries, using the theme of a long-running British comic strip, which are baked and come in a variety of flavors. Walkers make a similar product called "Chipsticks" which are Salt and Vinegar flavored. The Ready Salted flavor had been discontinued.
Some companies have also marketed baked potato chips as an alternative with lower fat content. Additionally, some varieties of fat-free chips have been made using artificial, and indigestible, fat substitutes. These became well known in the media when an ingredient many contained, Olestra, was linked in some individuals to abdominal discomfort and loose stools.
The success of crisp fried potato chips also gave birth to fried corn chips, with such brands as Fritos, CC's and Doritos dominating the market. "Swamp chips" are similarly made from a variety of root vegetables, such as parsnips, rutabagas and carrots. Japanese-style variants include extruded chips, like products made from rice or cassava. In South Indian snack cuisine, there is an item called HappLa in Kannada/vadam in Tamil, which is a chip made of an extruded rice/sago or multigrain base that has been around for many centuries.
There are many other products which might be called "crisps" in Britain, but would not be classed as "potato chips" because they aren't made with potato and/or aren't chipped (for example, Wotsits, Quavers, Skips, Hula Hoops and Monster Munch).

Kettle-style chips (known as hand-cooked in the UK/Europe) are traditionally made by the "batch-style" process, where all chips are fried all at once at a low temperature profile, and continuously raked to prevent them from sticking together. There has been some development recently where kettle-style chips are able to be produced by a "continuous-style" process (like a long conveyor belt), creating the same old-fashioned texture and flavor of a real kettle-cooked chip.
Non-potato based chips also exist. Kumara (sweet potato) chips are eaten in Korea, New Zealand and Japan; parsnip, beetroot and carrot crisps are available in the United Kingdom. India is famous for a large number of localized 'chips shops', selling not only potato chips but also other varieties such as plantain chips, tapioca chips, yam chips and even carrot chips. Plantain chips, also known as chifles or tostones, are also sold in the Western Hemisphere from Canada to Chile. In the Philippines, banana chips can be found sold at local stores. In Kenya, chips are made even from arrowroot and casava. In the United Kingdom, Sweden, Finland and Australia, a new variety of Pringles made from rice have been released and marketed as lower in fat than their potato counterparts. Recently, the Australian company Absolute Organic has also released chips made from beetroot.

Sunday, June 17, 2012

Pork Roast Sandwich w/ Basmati & Wild Rice

Today's Menu: Pork Roast Sandwich w/ Basmati & Wild Rice

Simple, easy, and delicious! I used the leftover Pork Roast to make some delicious Pork Roast Sandwiches. You can check yesterday's post on dinner to get the recipe for the Pork Roast and it is a good one! The Roast was enjoyed by everyone yesterday, I'll be using it again often. Back to today's dinner. I warmed the Pork Roast and sliced upo thre remaining Roast. It was just as delicious the second time around, still moist and tender! I served it on a Healthy Life Whole Grain Bun. Along with the sandwich I had a new side,  Veetee Dine In Basmati & Wild Rice. Came across this at Kroger. Easy to fix just peel back the plastic covering halfway and microwave on high for 2 minutes. Very good tasting and very fresh, look forward to trying their other Rice dishes. I left the item description along with it's web link at the bottom of the post. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Veetee Dine In

Basmati & Wild Rice
The grains of natural white Basmati rice, famous for their delicate aroma and fluffy texture have been carefully blended to compliment the nuttiness of the black wild rice. These two rice grains combine together to create a dish which offers different flavours and textures with every mouthful.
Veetee Dine In Basmati & Wild Rice is delicious served with Oriental style dishes, chargrilled meats or used in a rice salad dish.

Nutrition Information
Nutrition Facts
Serving Size 140g (1/2 pack)

Amount Per Serving
Calories from Fat 12.6Calories 175

% Daily Values*
Total Fat 1.4g 2%
  Saturated Fat -
Cholesterol -
Sodium -
Total Carbohydrate 37.2g 12%
  Dietary Fiber -
  Sugars -
Protein 4.1g