Sunday, September 30, 2012

Smoked Cheddar Bison Burger w/ Baked Crinkle Fries

Dinner Tonight: Smoked Cheddar Bison Burger w/ Baked Crinkle Fries

A laid back back day today! Outside riding the 4 wheeler around and watching Football. Went with a light and easy to prepare dinner, Smoked Cheddar Bison Burger w/ Baked Crinkle Fries. I used Great Range Ground Bison. I seasoned it with McCormick Grinder Steakhouse Seasoning and fried it in Extra Virgin Olive Oil, about 4 minutes per side. It came out just like I wanted medium rare! It's tough to beat the taste of Bison and how easy it is to prepare. Bison's a lean meat so it fries up or grills in a short period of time. I just hope it doesn't keep going up in price like it has been. I topped my Burger with a slice of Bordon's Smoked Cheddar and served it on a Healthy Life Whole Grain Bun.

For a side I baked up some Alexia Crinkle Fries. Crisp and great tasting fries plus only 120 calories and 19 carbs. I had a side of a new Ketchup that I purchased on my last trip to Jungle Jim's Market, Captain Thom's Slappin' Fat Bacon Ketchup. It's a very sweet, tangy, smoky – with just a hint of spiciness from the red pepper. This really is a great tasting catsup. Great to keep on hand when you want that bit of bacon flavor added to your meals. this ketchup would be great for a Meatloaf! Then for dessert later I baked 3 mini loaves of Pillsbury Nut Quick Bread. I'll keep I loaf out while freezing the other 2.    

Alexia Oven Crinkles Classic

Pacific Northwest Russet Potatoes lightly seasoned with sea salt make this delicious and classic recipe an everyday pleasure.


Serving Size: 3oz (84g/about 13 pieces)
Servings per container: 5.4
Calories [per serving]: 120
Calories from fat: 35
Total Fat 4.0g 6%
Saturated Fat 0.0g 0%
Trans Fat 0.0g
Fat 0.5g
Fat 3.0g
Cholesterol 0.0mg 0%
Sodium 7mg 7%
Potassium 280mg 8%

Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 4"%


Captain Thom's Slappin' Fat Bacon Ketchup

Bacon & Ketchup, what a great combination! Great for use on everything, just like ketchup! Try it on meatloaf. The World just got a little better!

Bacon Ketchup: Calories 15, Total Carbs 4g, Sugars 4g

Ketchup (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: onion powder, garlic powder, natural flavors), water, bacon flavored oil (sunflower oil, fractionated coconut oil, natural flavor), onion, red pepper.

Saturday, September 29, 2012

Today's Menu: Grilled Top Sirloin Steak w/  Baked Crouton Coated Mushroom Crisps and Baked Potato

Beautiful day outside about 70 degrees and Sunny! Which means it's a beautiful day to fire the grill up. I grilled a Top Sirloin Steak, my last one I had in the freezer from Costco. I have a feeling I'll be making a trip to Costco shortly! I put a light rub of Extra Virgin Olive Oil on it and then seasoned it with McCormick Grinder Sea salt and Black Peppercorn. The Olive Oil not only helps brown the Steak but keeps it from sticking to the grill also. I grilled it 4 minutes per side to medium rare.  If you haven't tried Costco's Meats you have to give them a try. We've had their Pork Chops and Top Sirloin Steak and they've been unbelievable. This one was pink and moist in the center with a nice char and grill marks on the outside!

For side dishes I had Baked Crouton Coated Mushroom Crisps and a Baked Potato. The Mushrooms were a new one I tried, Crunchtables  Crouton Coated Mushroom Crisps. They are easily prepared; they come frozen, just bake at 450 degrees for 11 minutes turning them over once after about 6 minutes.. The only thing wrong with these are they are too good! The Crouton Coating is a great pairing with Portabella Mushrooms. Their 140 calories and 19 carbs. I left the product description and web site link at the bottom of the post. I also had a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn and topped with I Can't Believe It's Not Butter. Nothing like a Steak and Potato Dinner! For dessert later a bowl of Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt.

Crunchtables  Crouton Coated Mushroom Crisps  

Crouton Coated Mushroom Crisps

We start with the classic flavor of fresh mushroom.
Every slice a little different…every slice delicious. Then we add a crispy crouton coating and quick cook them in transfat free oil to give them the crunch we all love! Finally, they’re quick frozen with no preservatives added.

Enjoy them right out of the oven, or dress them up with a Dijon Dipping Sauce.

Dijon Dipping Sauce

Dijon dipping sauce
1/4 Cup Mayo
1 Tablespoon Dijon Mustard
1 Tablespoon chopped Parsley

Combine Ingredients, Mix in a small bowl   Makes 1/4 Cup

Crunchtables Products
Crouton Coated Green Bean Fries
Crouton Coated Zucchini Crisps
Crouton Coated Broccoli Bites
Crouton Coated Sweet Baby Carrots
Crouton Coated Mushroom Crisps
Pretzel Coated Dill Pickle Crisps

Full House Breakfast!

Woke up starving this morning! Nothing better than a Full House Breakfast to stop that hunger. I prepared some Simply Potatoes Hash Browns. I always like mine golden brown but not crisp or burnt. I then topped them with some fresh grated Smoked Dutch Gouda, I love Gouda on anything!  While the Hash Browns were cooking in another skillet I fried 3 slices of Jennie - O Turkey Bacon. I switched over to Jennie - O Turkey Bacon from Oscar Mayer a while back. Jennie -O fries up a lot crisper and 15 less calories for 3 slices. Finally as the hash Browns and Bacon was done I used the Hash Brown skillet to fry an Egg Sunny side Up. Seasoned with Sea Salt and Ground Black Pepper, I also poured just a bit of Extra Virgin Olive Oil on top of the Yolk. The Olive Oil assures that the Yolk gets done also and provides a great added flavor. While the Egg was finishing I toasted 2 slices of Healthy Life Whole Grain Bread topped with I Can't Believe It's Not Butter. Breakfast, Morning Paper, Green Tea, ready for the day!

Friday, September 28, 2012

Fried Walleye Fillet w/ Mac & Cheese, Sugar Snap Peas, and...

Dinner Tonight: Fried Walleye Fillet w/ Mac & Cheese, Sugar Snap Peas, and Whole Grain Bread

Fall was in the air around here today.They say we are in for a beautiful stretch of weather coming up for the next 4 - 5 days, 70 and Sunny! I had a beautiful Walleye fillet, thank you Meijer Seafood Dept., for dinner tonight. I washed the fillet off and patted it dry. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then rolled the fillet in a Flour and Bread Crumb mix and skillet fried in Extra Virgin Olive Oil, about 4 minutes per side. I just love the taste of Walleye and it browns perfectly when fried.

For side dishes I had Velveeta 2% Shells & Cheese, Sugar Snap Peas, and Healthy Life Whole Grain Bread. The Velveeta Shells and Cheese is the easy way to have Mac and Cheese. It comes in a microwavable container. Just add water and microwave for 3 1/2 minutes and it's ready. The Sugar Snap Peas are from Walmart Produce. I've been buying the Snap Peas for the past month or so. Their fresh, crisp, and full of flavor! For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.

Fall Pumpkin Pesto

A recipe just in time for the fall, Pumpkin Pesto! This recipe was passed along to me, via email, by Jenny a friend of mine.

Pumpkin Pesto

YIELD: About 1-3/4 cups

Calories: 60



1 cup packed fresh basil leaves
1 cup packed fresh parsley leaves
1 cup canned pumpkin
1/3 cup chopped walnuts, toasted
1/4 cup finely shredded Parmesan cheese (1 ounce)
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon lemon juice
2 tsps lemon zest
2 tablespoons extra virgin olive oil
Finely shredded Parmesan cheese (optional)


1. In a food processor, combine basil, parsley, pumpkin, walnuts, the 1/4 cup Parmesan cheese, the honey, garlic, lemon juice, 2 tsps lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cover and process with several on/off pulses until coarsely chopped. With processor running, add oil in a thin, steady stream. (When necessary, stop processor and scrape down side of bowl.)
2. Transfer pesto to a serving bowl. If desired, sprinkle with additional Parmesan cheese. Serve with toasted baguette slices, crackers, and/or pita wedges. Makes about 1-3/4 cups

Make Ahead Tip
Make-Ahead Directions: Prepare as directed through Step 1. Transfer to a serving bowl. Cover and chill for up to 24 hours. If desired, sprinkle with additional Parmesan cheese before serving.

Kitchen Hint of the Day!

Believe it or not you can save egg yolks for later use. If you have leftover yolks from a recipe that uses egg whites, slide them into a bowl of water, cover with plastic wrap, and store them in the refrigerator for a day or two. It beats throwing them out!

I’m all out, What can I use?

Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.

I’m all out of Nutmeg, What can I use?

Try - Allspice or Cloves or Mace

Thursday, September 27, 2012

Chicken ‘n’ Noodles w/ Boiled Mini Carrots and Whole Grain Bread

Dinner Tonight: Chicken ‘n’ Noodles w/ Boiled Mini Carrots and Whole Grain Bread

Busy day today running errands and fially getting around to cleaning the car. Anyway for dinner tonight I went with the Margaret Holmes Simple Suppers Chicken ‘n’Noodles Fixins’. It comes in a 5 serving can and contains the Noodles and Seasoning, I added the Chicken. I cut up 2 Chicken Breasts seasoning them with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsley. I then fried them in a large skillet until done and added the can of Fixins’. Cooked until it the Sauce was bubbling and heated throughout. The broth that’s with Noodles is incredible! Rich and thick and seasoned just right. I left the info and web site link to Margaret Holmes at the end of the post. I had sides of Mini Carrots and Healthy Life Whole Grain Bread. For dessert later I picked up some Mini Ice Cream Cones. Keebler Cones 15 calories and 8 carbs per cone. I'll be making Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt cones tonight!

Margaret Holmes Simple Suppers Chicken n Noodles Fixins’

Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.

Nutrition Facts
Serving Size Serving size 2/3 cup as packaged (174g)

Amount Per Serving
Calories from Fat 45
Calories 230

% Daily Values*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 860mg 36%
Potassium 0mg
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g

Cheese of the Week - Parmesan


Parmesan cheese is the name of a few kinds of Italian extra-hard cheeses. It is usually the cheese to go with Spaghetti and other typical Italian pasta, but it also has many other uses. Parmesan is a part of Italian national cuisine and is usually grated.
Usually, Parmesan cheese is either Parmigiano-Reggiano or Grana Padano cheese. Both cheeses are AOC. This means that the way they are made, and the region they come from are strictly regulated.
Only these brands (Parmigiano Reggiano, Grana Padano) are protected. In many parts of the world, cheese is sold as Parmesan cheese that has nothing to do with the true (Italian) Parmigiano Reggiano or Grana Padano. The biggest producers of such cheeses are the United States and Argentina.
The original Parmesan cheese is one of the most expensive cheeses in the world.



Country of origin Italy
Region, town Provinces of Parma,
Reggio Emilia, Modena,
Bologna (west of the Reno),
Mantua (south of the Po River)
Source of milk Cows
Pasteurised No
Texture Hard
Aging time Minimum: 12 months
Vecchio: 18–24 months
Stravecchio: 24–36 months
Certification Italy: DOP 1955
EU: PDO 1992

Parmigiano-Reggiano  also known in English as Parmesan is a hard, granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", while European law classifies the name as a protected designation of origin.
Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. Parmesan is the French name for it and also serves as the informal term for the cheese in the English language. The name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano, with phrases such as "Italian hard cheese" adopted to skirt legal constraints. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano.

This Parmigiano-Reggiano factory has two storerooms, both with 20 of these shelves.

Parmigiano-Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (it is left in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. The milk is pumped into copper-lined vats (copper heats and cools quickly). Starter whey is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet is added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 55 °C (131 °F) with careful control by the cheese-maker. The curd is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. There is 1100 L (291 US gallons or 250 imperial gallons) of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 45 kg (100 lb). The remaining whey in the vat was traditionally used to feed the pigs from which "Prosciutto di Parma" (cured Parma ham) was produced. The barns for these animals were usually just a few yards away from the cheese production rooms.
The cheese is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, the plant's number, and month and year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves that can be 24 cheeses high by 90 cheeses long or about 4,000 total wheels per aisle. Each cheese and the shelf underneath it is then cleaned manually or robotically every seven days. The cheese is also turned at this time.

At 12 months, the Consorzio Parmigiano-Reggiano inspects each and every cheese. The cheese is tested by a master grader whose only instruments are a hammer and his ear. By tapping the wheel at various points, he can identify undesirable cracks and voids within the wheel. Those cheeses that pass the test are then heat branded on the rind with the Consorzio's logo. Those that do not pass the test used to have their rinds marked with lines or crosses all the way around to inform consumers that they are not getting top-quality Parmigiano-Reggiano; more recent practices simply have these lesser rinds stripped of all markings.
Traditionally, cows have to be fed only on grass or hay, producing grass fed milk. Only natural whey culture is allowed as a starter, together with calf rennet.
The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt. The product is aged an average of two years. The cheese is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture. Inferior versions can impart a bitter taste.
The average Parmigiano-Reggiano wheel is about 18–24 centimeters (7.1–9.4 in) high, 40–45 centimeters (16–18 in) in diameter, and weighs 38 kilograms (84 lb).

Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes.
Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup. They can also be just roasted and eaten as a snack.
The hollowed-out crust of a whole wheel of Parmigiano can be used as a serving pot for large groups.

Wednesday, September 26, 2012

Roast Beef BBQ Sandwich w/ Loaded Mashed Potato Casserole

Today's Menu: Roast Beef BBQ Sandwich w/ Loaded Mashed Potato Casserole

Lot of rain in the area today and in fact for the next 3 days their saying. Wanted to come up with something new for dinner so Ilooked at some older recipes and scanned the internet and ended up deciding on Roast Beef BBQ Sandwich w/ Loaded Mashed Potato Casserole.

I used Hormel Slow Simmered Beef Roast Au Jus. It comes in a microwavable container. Just heat on high for 5 minutes and it's ready! It's very tender and delicious. I shredded it with a fork and added JB's Fat Boy Haugwaush BBQ Sauce to it. Great combo to make a BBQ Roast Beef with! The Beef is juicy & tender and the BBQ Sauce fills it with flavor. I served it on a Healthy Life Whole Grain Bun.

For a side dish I prepared a Loaded Mashed Potato Casseroles. First time that I made these and won't be the last! These turned out too good! I used Bob Evan's Mashed Potatoes for the Potatoes. It's loaded with Reduced Fat Philly Cream Cheese, Black Peppercorn, 2% Sharp Cheddar, Shredded Smoked Dutch Gouda Cheese, Turkey Bacon and Chives. All mixed together and baked and it comes out one delicious Potato dish! I left the full directions below. The directions will make 8 casseroles (ramekins). I made a 1/4 of the recipe that made 2 of them. These make a great Potato Dish, Mashed Potatoes with a kick! For dessert later a Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt Bar.

Loaded Mashed Potato Casserole


2 Bags (24 oz. each) refrigerated Mashed Potatoes
1 Package (8oz.) Philadelphia Fat Reduced Cream Cheese
1/2 Teaspoon fresh Ground Pepper
2 Cups Kraft 2% Shredded Sharp Cheddar Cheese
1/2 Cup Shredded Smoked Dutch Gouda Cheese (Reserve a bit to top off Casseroles)
10 Slices Turkey Bacon, Crisply cooked and crumbled (Reserve a bit to top off Casseroles)
1/2 Cup Chopped fresh Chives


1) Heat oven to 375. Spray 8 (6 oz.) individual baking dishes (Ramekins) with cooking spray. Place dishes on a cookie sheet.

2) Cook Potatoes in microwave as directed on bag. In large bowl, mix potatoes, cream cheese, and Pepper. Spoon about 1/2 cup Potato mixture into each baking dish. Sprinkle each with about 2 tablespoons Cheese, about 1 tablespoon Bacon, and 1 1/2 teasooons Chives. Repeat layers of Potatoes, Cheese, and Bacon

3) Bake uncovered 20 minutes or until thoroughly heated and Cheese is melted. Sprinkle casseroles evenly with remaining Chives, Bacon, and Gouda cheese. Let stand 5 minutes before serving.

It's that time of year! - Canning 101

I thought I would pass along an informative article on Canning. From the latest issue of Healthy Cooking/Taste of Home. Fantastic magazine that's always packed with great and healthy recipes. The web link is at the bottom of the post.

Canning 101

New to canning? Preserving and canning can seem intimidating at first, but they can be an easy way to save money and give fruits and veggies a longer shelf life. You can enjoy homegrown vegetables and fresh fruit year round and make pickles, salsa, jams and jellies from scratch.

Getting Started

Before you get started, it's important to have all the right tools. Here's a list:

Mason jars with new lids and bands.
Everyday kitchen utensils such as a spatula, funnel and tongs.
A pressure canner or a boiling water bath canner.

Foods with high acidity, such as fruits and tomatoes, can be processed in a boiling water bath canner. These foods are naturally acidic and able to kill bacteria at boiling point (120°). Foods with low acidity, like vegetables and soups, require a pressure canner (not to be confused with a pressure cooker), which reaches high enough temperatures (240-250°) to kill any bacteria.

It might be easier to try canning produce with high acidity first, because most pots found at home can be converted into boiling water bath canners.

The Process

Although low-acidity and high-acidity foods use different kinds of canners, the overall canning process is virtually the same for both.

Gather ingredients; read through recipe and instructions.
Wash and dry jars, lids and bands.
To prevent cracking when hot food is added, heat jars and lids in hot (not boiling) water. Bands should be kept at room temperature so they're easier to handle.
Simmer 2-3 inches of water in pressure canner or fill boiling water canner half-full of water and simmer while food is being prepared and placed in jars. If using a pressure canner, follow the manufacturer's instructions.
Prepare food.
Remove jars from canner using tongs or similar kitchen utensil and fill with food, leaving appropriate headspace as called for in recipe. (Headspace is the space between the food and the lid.) If the recipe calls for it, remove air bubbles in food by running a spatula between the food and the inside of the jar.
Clean rim of jar and place lid on top, making sure it's centered so the seal makes contact with the rim. Tightly screw on band.
Return filled jars to canner. If using a pressure canner, follow manufacturer's directions. If using a boiling water canner, place lid on top and bring to a boil. Depending on the recipe and your altitude, processing times will differ.
Remove jars from canner and let sit 12-24 hours. Don't retighten or adjust the bands.
To be sure the lid is sealed to the jar rim, remove the band and try to lift the lid off. If the lid stays put, the jar was sealed successfully.
Label your jars and store in a dry, cool place.

Sources: USDA Guide to Home Canning (2006) and Ball Canning Corporation. For more information, visit or

Canning Tips

Remember to adjust the processing time for your altitude. The air is thinner at higher altitudes, which causes water to boil at a lower temperature. Lower boiling temperatures are not as effective at killing bacteria. To compensate, increase the processing time or canner pressure.
Use Mason jars to preserve foods, but never re-use the lids.
Only use a boiling water bath canner or a pressure canner. Open-kettle canning or the use of a dishwasher, oven or microwave for processing is not recommended
Canned food should only be kept up to a year. Only can the amount of food your family will consume over the span of a year.

Tuesday, September 25, 2012

Progresso Kitchen Favorites Classic Lasagna w/ Toasted Whole Grain Bread

Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Toasted Whole Grain Bread

I made this for the first time back in July and can't wait to till it's time to have it again, Progresso Kitchen Favorites Classic Lasagna. It was very easy to make as the dinner kit contained the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 LB. Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), and I also added a bit more seasoning (McCormick Grinder Italian Herb). Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an addtional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.

Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious again! Everyone really loves this. I’ve got a quick and easy way to have Lasagna now. The flavor was excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect. I had a side of Aunt Millie’s Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter and then sprinkled Shredded Parmesan Cheese on it. Then I baked for 10 minutes until the the bread was toasted. For dessert later a bowl of Blue Bunny Natural Frozen Chocolate/Vanilla Swirl Yogurt.

Progresso Kitchen Favorites Classic Lasagna

Ready to bake in about 20 minutes. You Will Need: 1 lb lean ground beef; 1 cup water; 2/3 cup milk; 1 bag (8 oz) shredded mozzarella cheese (2 cups); nonstick cooking spray and foil. Sauce: Heat oven to 425 degrees F. Brown beef in 10-inch skillet, breaking up beef into small pieces; drain. Stir Tomato Herb Sauce and water into beef; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally. Meanwhile, mix Ricotta Sauce Mix and milk in liquid measuring cup or small bowl, using whisk or fork. Layer: Spray 8-inch square glass baking dish with cooking spray. Layer lasagna: Spread about 2/3 cup beef sauce in dish. Layer with 2 uncooked Pasta sheets (side by side), 2/3 cup beef sauce (cover Pasta with sauce), 1/4 cup ricotta sauce and 1/2 cup mozzarella. Repeat layers twice, starting with Pasta. Add remaining Pasta, beef sauce and mozzarella. Sprinkle with Parmesan Cheese. Kitchen Tip: Substitute 1/4 cup dry red wine for 1/4 cup of the water.

Product Details
Add beef & cheese! Quality Foods. Quality ingredients included. Lasagna pasta; tomato herb sauce; ricotta sauce mix; grated parmesan cheese. Exchanges: 2 starch, 3-1/2 medium fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

Nutrient Qty %DV

Calories 390 – Prepared
Calories from Fat 10
Total Fat 1 g 2%
Cholesterol -5 mg 1%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 4 g
Vitamin A 6%
Vitamin C 20%
Calcium 6%
Iron 4%

Findlay Market - Cincinnati, Ohio

I wanted to pass along some info about one of Cincinnati's oldest continuously operated public markets. It seems everytime you go there you find something new! If your ever in the area make sure you visit!

Findlay Market

1801 Race Street
Cincinnati, OH 45202
Tel. 513-665-4839
Fax. 513-721-3480

Findlay Market is Ohio's oldest continuously operated public market and one of Cincinnati's most cherished institutions. The Market is located just blocks from downtown in Over-the-Rhine, a dense historic neighborhood rich in 19th century architecture. Open Tuesday through Sunday, Findlay Market is home year-around to about two dozen indoor merchants selling meat, fish, poultry, produce, flowers, cheese, deli, and ethnic foods. On Thursdays, Saturdays and Sundays from April to November the Market also hosts a thriving farmers market, dozens of outdoor vendors, numerous street performers, and lots of special events.

Findlay Market is a gathering place for people from all over the city. It routinely attracts perhaps the most socially, economically, racially, and ethnically diverse crowds found anywhere in Cincinnati. They come for the sights and sounds and smells of an old-fashioned public market, for the great variety of fabulous fresh foods, for bargains, for people watching, and for a quintessentially urban shopping experience.

9am to 6pm - Tuesday through Friday

8am to 6pm on Saturday

10am to 4pm on Sunday

Closed Monday

Findlay Market is open year-round

Findlay Market is located just blocks from downtown Cincinnati, in Over-The-Rhine on Elder Street between Elm and Race.
1801 Race Street,
Cincinnati, OH 45202

Farmers Market
The Farmers Market is held every Thursday, Saturday and Sunday, from April through November.
Harvest Calendar

Discover what's fresh this month at Findlay Market! Our Harvest Calendar shows you what's in season, all season! The periods presented are approximate. Harvest periods may being a week to ten days earlier during a warmer than usual year. A cool spring will delay crop maturity. Also visit Season's Eatings for seasonal recipes, and cook up something fresh!

Fruit: Apples, Grapes, Strawberries (Everbearing), Watermelon
Vegetables: Beets, Broccoli, Cabbage, Carrots, Cauliflower, Cilantro, Collards, Endive, Escarole, Kale, Leeks, Lettuce, Mustard Greens, Dry Onions, Green Onions, Parsley, Parsnips, Bell Peppers, Hot Peppers, Sweet Peppers, Potatoes, Pumpkins, Radishes, Spinach, Winter Squash, Sweet Corn, Tomatoes, Turnip Greens, Fall Turnips

Vegetables: Summer Squash, Zucchini, Turnips
Storage Crops: Apples, Potatoes, Winter Squash, etc.

Storage Crops: Apples, Potatoes, Winter Squash, etc.
Value-Added Products: Jams, Baked Goods, etc.
Other: Cheese, Meat, Eggs

Storage Crops: Apples, Potatoes, Winter Squash, etc.
Value-Added Products: Jams, Baked Goods, etc.
Other: Cheese, Meat, Eggs

Storage Crops: Apples, Potatoes, Winter Squash, etc.
Value-Added Products: Jams, Baked Goods, etc.
Other: Cheese, Meat, Eggs

T: (513) 665-4839

EGG BEATERS with 3 Cheese

Tried a new Egg Beaters product for breakfast this morning, EGG BEATERS with 3 Cheese! Good Idea from Egg Beaters. Same calories as the regular Egg Beaters but with a hint of Cheese. Makes a good Scrambled Egg or Omlett. For breakfast I had a Scrambled Egg Beater topped with a Bob Evan's Turkey Sausage that I had cut in half and served on a Healthy Life Whole Grain English Muffin.  You can't have too many options for breakfast!

Fast Facts About Egg Beaters Three Cheese
Filled with real cheddar, Swiss, and provolone cheeses
Only 25 calories per serving
0.5 g of fat
< 5 mg of cholesterol
Now Available In:
15-oz carton with resealable pour spout (refrigerated)

Nutrition Facts
Serving Size 3 Tbsp (46g)
Servings Per Container about 9
Amount Per Serving
Calories 25Calories from Fat 0
% Daily Value*
Total Fat .5g 1%
  Saturated Fat 0g 0%
  Trans Fat 0g
Cholesterol 0mg 0%
Sodium 135mg 6%
Potassium 70mg 2%
Total Carbohydrate Less than 1g 0%
  Dietary Fiber 0g 0%
  Sugars 0g
Protein 4g
Vitamin A 8% Vitamin C 0%
Calcium 0% Iron 4%
Vitamin D 4% Vitamin E 8%
Riboflavin 30% Vitamin B6 4%
Folic Acid 4% Vitamin B12 10%
Pantothenic Acid 8% Zinc 2%

Monday, September 24, 2012

Boneless Chicken Roast w/ Long Grain Rice and Mushrooms, Mashed Potatoes, Green Beans...

Dinner Tonight: Boneless Chicken Roast w/ Long Grain Rice and Mushrooms, Mashed Potatoes, Green Beans, and Whole Grain Bread

Came across a new Perdue Chicken item while at Kroger early this morning, Perdue Boneless Chicken Roast. I'm all about easy delicious food and this one's a winner! It comes in it's own cooking bag. Preheat your oven at 400 degrees and roast the Chicken for 45 - 60 minutes or until the temperature reaches 170 degrees. The Chicken came out delicious, moist and full of flavor! Plus it can't get much easier to prepare and to clean up afterwards. I left the product info along with the full instructions at the end of the post.

For side dishes I prepared Long Grain Rice and Mushrooms. I used uncle Ben's Long Grain and Wild Rice and added Sliced Portabella Mushrooms. As the Rice was heating up I sauteed the Mushrooms about 3 minutes, till their not quite done. When the Rice was ready I added the Mushrooms stirring them in, the heat of the Rice will finish the Mushrooms. I also prepared  Bob Evans Homestyle Mashed Potatoes. Another easy and delicious one. It comes in a microwavable bowl. Just microwave for 6 minutes, stirring after 3 minutes. These are as good as any homemade Mashed Potatoes. I also warmed up a large can of Del Monte Cut Green Beans. I normally don't prepare 3 sides but I wanted to give my parents a good variety of side dish choices. We also had Healthy Life Whole Grain Bread. For dessert a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream. I had the Nut Bread frozen in a mini loaf pan.

PERDUE® OVEN READY Boneless Chicken Roast (1.75 lbs.)

Our OVEN READY Cook-in-the-Bag products are pre-seasoned, so no preparation is necessary. Fully sealed in its own cooking bag for easy clean-up – just open, cook and serve.


1) Preheat oven to 400 degrees. Cut open outer bag and remove Oven Ready Boneless Chicken Roast, sealed in cooking bag. Place in a shallow roasting pan or baking dish, seasoned side up.

2) Cut a 1" slit in cooking bag over roast to vent during cooking. NOTE: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.

3) Place pan or baking dish with Boneless Chicken Roast (still in cooking bag) on lower shelf of oven and roast for 45 - 55 minutes until a meat thermometer registers an internal temperature of 1470 degrees in the roast.

4) Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer Boneless Chicken Roast to serving plate or cutting board. Remove string from roast before carving. Remaining juices in bag can be used for a delicious seasoned gravy.  


Serving Size 4 oz. (112g)
Servings Per Container 7
Amount Per Serving (* % of Daily Value)
Calories 110
Calories from Fat 20
Total Fat 2.5g (4%)
Saturated Fat 1g (5%)
Trans Fat 0g
Cholesterol 65mg (22%)
Sodium 360mg (15%)
Total Carbohydrate 1g (0%)
Dietary Fiber 0g (0%)
Sugars 1g
Protein 21g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 4%

Kitchen Hint of the Day!

Kitchen Hint of the Day!

For a different type of toast, lightly butter a slice of bread on both sides and cook it in a waffle iron. Your kids will love it!

One of America's Favorites - Spaghetti

Spaghetti hung to dry

Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces.

Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".

Pasta in the West may first have been worked to long, thin forms in Southern Italy around the 12th century. The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.

In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of extremely soggy noodles and a tomato sauce diluted with broth) and it wasn't until decades later that it came to be prepared with garlic or peppers. Canned spaghetti, kits for making spaghetti and spaghetti with meatballs became popular, and the dish has become a staple in the U.S.

Spaghetti is cooked in a large pot of salted, boiling water then drained in a colander (scolapasta in Italian).

In Italy, spaghetti is generally cooked al dente (Italian for to the tooth), just fully cooked and still firm. Outside Italy, spaghetti is sometimes cooked to a much softer consistency.

Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghetti (both of which may be called angel hair spaghetti in English) which take less time to cook.

Italian Spaghetti and Bread

An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often added. It is also sometimes served with chili.

Consumption of spaghetti in Italy doubled from 14 kilograms (30.9 lb) before World War II to 28 kilograms (61.7 lb) by 1955. By that year, Italy produced 1,432,990 tons of spaghetti, of which 74,000 was exported, and had a production capacity of 3 million tons.

The world record for largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a Buca di Beppo restaurant in Garden Grove, California, successfully filled a swimming pool with more than 13,780 pounds (6,251 kg) of pasta.

Sunday, September 23, 2012

Baked Sweet Asian Chili Wings w/ Baked Crinkle Fries

Dinner Tonight: Baked Sweet Asian Chili Wings w/ Baked Crinkle Fries

What better to have to eat while watching a full day of football than Chicken Wings, Baked Sweet Asian Chili Wings! I love these Wings from Tyson. The seasoning is just too good! They taste like the name; a little sweet with a hint of chili heat. Served them with a Litehouse Big Bleu (Bleu Cheese) Dipping Sauce. Great Dip, thick and full of Bleu Cheese. For a side I also had Ore Ida Crinkle Fries. I baked both at 450 degrees. My type of dinner used 1 large baking sheet and 1 small baking sheet. Easy clean up! For dessert later picked up a new dessert the other day, Weight Watchers Vanilla Bean and Dutch Chocolate Ice Cream Mini Sandwiches. Their only 80 calories and 18 carbs.

Sweet Asian Chili Flavored Chicken Wings (3 lb. bag)

Tyson® Individually Frozen Sweet Asian Chili 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 22% seasoning solution.

Uncooked: For safety, product must be cooked to an internal temperature of 180°F as measured by a thermometer.
1 Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 - 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: Cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.

1. Spray grill with non-stick spray prior to cooking.
2. Gas Grill: Heat only one side of grill. Charcoal Grill: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.


Tea Provides Profound Health Benefits

Ran across this article on one of my favorite and healthy drinks, Tea. Ileft the web link at the bottom of the post.

Tea Provides Profound Health Benefits

Leading nutrition scientists from around the world convened at the United States Department of Agriculture today to present the latest research supporting the role of tea in promoting good health. Tea is the second most consumed beverage in the world, next to water. Interest in its potential health benefits has grown exponentially; in just the past five years there have been more than 5,600 scientific studies on tea, forming a substantial body of research on this ubiquitous beverage.

Among the findings is research suggesting that green tea and caffeine may trigger energy expenditure that may promote weight loss. Another study illustrates how tea may help counter the adverse effects of high-fat foods on blood vessels, which could possibly reduce the risk of atherosclerosis, the most common cause of death in the U.S.

"There is now an overwhelming body of research from around the world indicating that drinking tea can enhance human health," said meeting chair, Jeffrey Blumberg, PhD, Professor, Friedman School of Nutrition Science and Policy and Director, Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston. "The many bioactive compounds in tea appear to impact virtually every cell in the body to help improve health outcomes, which is why the consensus emerging from this symposium is that drinking at least a cup of green, black, white or oolong tea a day can contribute significantly to the promotion of public health."

The symposium was sponsored by American Cancer Society, American Institute for Cancer Research, American Society for Nutrition, American College of Nutrition, The Linus Pauling Institute, American Medical Women`s Association, Food and Agriculture Organization of the United Nations and the Tea Council of the USA.

Tea and Heart Health

Numerous studies suggest tea supports heart health and healthy blood pressure, and appears to be associated with a reduced risk of cardiovascular disease, including stroke and heart attack. New research presented by Claudio Ferri, MD, University L`Aquila, Italy, found in 19 normotensive and 19 hypertensive individuals that black tea was able to reduce blood pressure. In the hypertensive patients, black tea appeared to counteract the negative effects of a high-fat meal on blood pressure and arterial blood flow. Hypertensive subjects were instructed to drink a cup of tea after a meal that contained .45 grams fat/lb. body weight. The results suggest that tea prevented the reduction in flow mediated dilation (FMD), the arterial ability to increase blood flow that occurs after a high-fat meal. In a previous study conducted by Ferri, tea improved FMD from 7.8 to 10.3%, and reduced both systolic and diastolic blood pressure by -2.6 and -2.2 mmHg, respectively, in study participants.

"Our studies build on previous work to clearly show that drinking as little as one cup of tea per day supports healthy arterial function and blood pressure. These results suggest that on a population scale, drinking tea could help reduce significantly the incidence of stroke, heart attack and other cardiovascular diseases," concluded Dr. Ferri.

Tea and Body Weight

Obesity is the largest public health concern in the United States and there are few strategies that provide long-term success. New research on tea catechins suggests that they may provide a benefit in maintaining body weight or promoting weight loss. In a comprehensive review of the published data on this topic, researchers from Maastricht University, Maastricht, The Netherlands, found that 24-hour energy expenditure and fat oxidation increased when subjects consumed green tea and caffeine. The results of a meta-analysis suggest that the increase in caloric expenditure is equal to about 100 calories over a 24-hour period, or 0.13 calories per mg catechins. In addition, green tea and caffeine also appear to boost fat oxidation over 24 hours by an average of 16% or 0.02 grams per mg catechins. In a related review, researchers concluded that subjects consuming green tea and caffeine lost an average of 2.9 pounds within 12 weeks, while adhering to their regular diet.

Beverages now account for 20% of total calories in the typical American diet. "As tea is calorie-free, it`s an ideal choice to help consumers meet fluid requirements without adding calories to their diet, and the modest increase in energy expenditure and fat oxidation can also add to the role of tea as part of a healthy, calorie-controlled diet that promotes weight loss or maintenance," explains researcher Rick Hursel, PhD, of Maastricht University, The Netherlands.

Tea and Bone and Muscle Strength

Osteoporosis is a major public health concern for many older women and men as the disease is responsible for two million fractures a year and 300,000 hip fractures in 2005. The disease leads to loss of mobility, independence and reduces quality of life for many older Americans.

Researchers at Texas Tech University Health Sciences Center conducted studies with 150 postmenopausal women with low bone mass to see if the addition of green tea flavanols, Tai Chi exercise or both green tea plus Tai Chi could help improve markers for bone health and muscle strength in study participants. At the end of the six-month clinical trial they found that 500 mg green tea extract (equivalent to 4-6 cups of green tea daily), alone or in combination with Tai Chi, improved markers for bone formation, reduced markers of inflammation and increased muscle strength in study participants.

"The results of our study are consistent with earlier work suggesting that green tea flavanols exert bone health benefits by reducing inflammation and providing antioxidant protection. Our work suggests that green tea and weight bearing exercise like Tai Chi may be an effective way to help improve muscular strength, reduce inflammation and improve bone biomarkers, which may help reduce the risk for osteoporosis and fractures among older Americans," said Chwan-Li (Leslie) Shen, PhD, the lead researcher at Texas Tech University Health Sciences Center in Lubbock, TX.

Tea May Improve Mental Sharpness

Consuming black tea improved attention and self-reported alertness in a human study conducted by Unilever R&D, Vlaardingen, The Netherlands. In this placebo-controlled study, designed to measure attention, task performance and alertness, subjects drinking tea were more accurate on an attention task and also felt more alert than subjects drinking a placebo. This work supports earlier studies on the mental benefits of tea. In addition, two other studies provide a broader perspective on tea`s effects on psychological well-being, showing benefits for tiredness and self-reported work performance, as well as mood and creative problem solving. These studies provide support for tea`s benefits for mental sharpness, as measured by attention, mood and performance.

According to symposium presenter Suzanne Einother, PhD, Unilever R&D, Vlaardingen, The Netherlands, "In our study with adult subjects, we found drinking tea improved attention and allowed individuals to be more focused on the task at hand. These effects were found for two to three cups of tea consumed within a time period of up to 90 minutes."

Bioactive Compounds in Tea

Tea is one of the most widely consumed beverages in the world, and it is one of the most thoroughly researched for its potential health benefits. The leaves of the Camellia sinensis plant contain thousands of bioactive compounds that have been identified, quantified and studied for their mechanisms of action. While many of these compounds act as antioxidant flavonoids, not all of tea`s benefits are thought to be solely from antioxidant activity.

For example, new research presented by Alan Crozier, PhD, of the University of Glasgow, UK, revealed that while many tea flavonoids in green and black tea are digested and absorbed, others are more resistant to digestion and travel mostly intact to the lower gastrointestinal tract, where they provide a probiotic effect by enabling beneficial bacteria to thrive.

Tea Provides Profound Health Benefits

The latest data provide further evidence of tea`s potential role in promoting good health, perhaps due to the fact that tea flavonoids are the major contributors of total flavonoid intake in the U.S. diet:

-- Tea drinking may play a role in helping to prevent cells from becoming
-- Tea may play a role in enhancing the effect of chemotherapy drugs used
for treating certain cancers; and
-- Flavonoids in tea, among other compounds present in tea leaves, may help
ward off inflammation and vascular damage linked to chronic conditions
associated with aging.

"As the second most consumed beverage in the world next to water, tea accounts for a significant amount of the flavanol intake worldwide," states Joe Simrany, President, Tea Council of the USA, which has been spear-heading this International Tea & Human Health Symposium since 1991. "This gathering of renowned global nutrition scientists is the world`s leading platform to release new research on tea, and acts as a catalyst for continuing research on tea in areas as diverse and novel as cognitive function, bone growth, weight management, cancer and vascular function."

Saturday, September 22, 2012

Crock Pot Falling Off the Bone Ribs w/ Potato Pancakes, Sugar Snap Peas,..

Today's Menu: Crock Pot Falling Off the Bone Ribs w/ Potato Pancakes, Sugar Snap Peas, and Whole Grain Bread

My Mom purchased some Ribs yesterday so it was decided yesterday what was for dinner tonight! Just not Rib but Crock Pot BBQ Baby Back Ribs! I used Kroger Pork Baby Back Ribs. While I had the crock pot warming up I cut the rack of Ribs in half, to fit in the crock pot, and seasoned the Ribs with JB’s Fat Boy Premium Rub and I then brushed on a half a bottle of JB’s Fat Boy Haugwaush Bar B Cue Sauce. I cooked the ribs for 8 hours on low in the crock pot. After 5 hours I applied the other half of Haugwaush to the Ribs. The ribs came out tender fall off the bone delicious. No knife needed as the bones could be removed by just pulling on them. The aroma of the Ribs were through out the house. My rub and sauce are both J B’s Fat Boy products.If your looking for an easy and delicious Rib recipe look no further!

For sides I prepared Sugar Snap Peas,Idahoan Scalloped Homestyle Casserole, for Mom and Dad, and I baked the other half of the Walmart Bakery Marketside Everything Italian Loaf Bread. The Sugar Snap Peas were left over from a previous meal. The Idahoan Scalloped Potatoes are an easy and quick way to have a delicious Scalloped Potatoes. I’ve left the item description along with instructions at the end of the post. Instead of the Scalloped Potatoes I had Potato Pancakes that were leftover from last night's dinner. For dessert/snack later a 100 calorie mini bag of Jolly Time Pop Corn.

Idahoan Scalloped Potatoes

Scalloped Homestyle Casserole
There’s no better way to start a hearty Scalloped homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & creamy side. For family meals or for special occasions, this creamy, delicious dish is sure to please. Casseroles.

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Stove Top Directions
HEAT potatoes and sauce mix, 1 1/2 cups hot water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boilover.
REDUCE HEAT, then COVER and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
Remove from heat and let stand a few minutes before serving.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Calories from fat 10 60
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 680mg 28% 31%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 2g 8% 8%
Sugars 1g
Protein 2g

SWEET & SOUR SHORT RIBS - Diabetic Friendly

Thank you Amy and Jeff for passing this one along to share! I’ve never tried this one but they say it’s the only Short Ribs they prepare. Plus another good recipe for those with Diabetes.


- 6 lb Beef Short Ribs
- 1/2 tsp Sea Salt
- 1/2 tsp freshly Cracked Black Peppercorn
- 1 tsp Roasted Ground Cumin
- 1 Clove Garlic, minced
- 3  Tbsp Splenda Brown Sugar Blend
- 2 1/2 Tbsp Corn Starch
- 1 tsp Ground Ginger
- 1 3/4 c Water
- 1/3 c Low Sodium Soy Sauce
 - 1 teaspoon Beef base
- 1/2 c Rice Wine Vinegar
- 2 c Crushed Pineapple

1.   Preheat oven to 400
2.   Spray a baking dish with Pam, place ribs in pan, sprinkle with seasonings
3.   Bake at 400 for 30 minutes, pour off excess fat. Reduce heat to 350 bake 20 minutes longer, pour off excess fat.
4.   In a saucepan dissolve splenda cornstarch and ginger in water
5.   Add soy sauce,  beef base, and vinegar. Cook until sauce thickens, stirring frequently
6.   Stir in pineapple and bring to a boil. After sauce come to a boil remove from heat
7.   Pour sauce over ribs
8.   Bake at 350 for 90 minutes basting occasionally
9.   Skim off excess fat before serving

Kitchen Hint of the Day!

When you keep coffee warm in a coffeepot it will only stay fresh for about 30 minutes after brewing. If your morning pick me up needs tastes stale add a pinch of salt to your cup before reheating it. You won't taste the salt but your coffee will taste like it's just been brewed.

I’m all out, What can I use?

Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.

I’m all out of Evaporated Milk, What can I use?

Try - Half and half or cream

Friday, September 21, 2012

Fried Yellow Lake Perch w/ Potato Pancakes, Mac & Cheese, and Cornbread

Dinner Tonight: Fried Yellow Lake Perch w/ Potato Pancakes, Mac & Cheese, and Cornbread

One delicious meal tonight! While at Meijer yesterday they had Yellow Lake Perch on sale and I couldn't pass them by. I love Fish and all Sea Food. I washed the Perch and patted them dry then seasoned them with Sea Salt and Ground Black Pepper. The fillets are small and I cut them in half. I then took a Ziplock Bag and put a 1/2 cup of Progresso Italian Style Breadcrumbs in it and added my fillets and shook the bag until the fillets were coated. I pan fried the fillets in Extra Virgin Olive Oil, about 2 1/2 minutes per side. As I said earlier the fillets were small and not very thick so they fried up real quick. They came out golden and delicious!

For side dishes I had Potato Pancakes, Mac & Cheese, and Cornbread. I used MANISCHEWITZ Potato Pancake Mix. Very easy to make and one great tasting Potato Pancake! Just mix with Water, Extra Virgin Olive Oil, Egg Beaters, Sea Salt, and Pepper. Fry until golden and your ready! I left the product info and directions at the end of the post. I also microwaved a single serving of Velveeta/Kraft Shells & Cheese (made with 2% milk). I also warmed a piece of Cornbread that I leftover from an earlier meal in the week. For dessert a slice of Pillsbury Nut Quick Bread. Have a great and safe weekend everyone!

MANISCHEWITZ Potato Pancake Mix

Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

  Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)

2012 Germantown Pretzel Festival - Germantown, Ohio

September 22-23, 2012  Germantown Pretzel Festival - Germantown, Ohio

Fall festival held on the fourth full weekend in September, since 1980, featuring handcrafts, good food, and free entertainment with live music & shows, baked goods & pretzels!

Germantown, Montgomery County, Ohio

Veterans Memorial Park
September 22 - 23, 2012

We invite you to visit our scenic community and enjoy our free fall festival held on the fourth full weekend in September, since 1980. The festival features handcrafts, good food, and free entertainment with live music and shows. Park is handicapped accessible with sidewalks and contains historic railroad depot, caboose, log cabin and children's play area. Hours: Saturday 9:00am-9:00pm and Sunday 12:00 Noon-6:00pm. FREE Parking on nearby streets. Travel West on SR 725 from I-75 or SR 4 to Historic Downtown Germantown and follow signs to the festival.

Contact This Festival:
PO Box 42, Germantown, OH 45327

Check my other blog out!

For those that read this blog I have another blog on Wordpress,

It's basically the same but with a few added posts and more on myself and the battle with Melanoma Cancer that I wet through. Thanks  Mark

I’m all out, What can I use?

Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.

I’m all out of Honey (1 cup in baked goods), What can I use?

Try - 1 1/4 cups granulated sugar + 1/4 cup more of the liquid called for in the recipe

Thursday, September 20, 2012

Oven Roasted Turkey Breast w/ Mashed Potatoes, Sugar Snap Peas, and...

Today's Menu: Oven Roasted Turkey Breast w/ Mashed Potatoes, Sugar Snap Peas, and Baked Artisan Harvest Grain Bread

It was a bit of pre Thanksgiving Dinner tonight, Oven Roasted Turkey Breast w/ Mashed Potatoes, Sugar Snap Peas, and Baked Artisan Harvest grain Bread. I prepared a Jennie - O Oven Ready Turkey Breast. This is the easiest Turkey Breast there is to prepare! Preheat your oven to 375 degrees and remove the frozen Turkey from the outer package. Keep the Turkey in it's cooking bag and place it in a roasting pan. Roast it for 2 1/2 to 3 hours making sure the Turkey reads at least 170 degrees. You have Turkey! Simple, easy, and delicious.

For sides we had individual servings of Idahoan Mashed potatoes,  Sugar Snap Peas, and Meijer Bakery Artisan Harvest grain Bread. All these are easily prepared items also. For the Idahoan Mashed Potatoes just add a bit of water and microwave for 1 1/2 minutes, done. The Sugar Snap Peas is a new one I've tried now a couple of times, Walmart Marketside brand. You can microwave these or boil them in water which is what I did. Just boil for 3 - 4 minutes and their ready. These are some of the best tasting Sugar Snap Peas I've ever had. Their big and bursting with flavor.  I also baked a Meijer Bakery Artisan Harvest Grain Loaf Bread. For dessert later a bowl of Blue Bunny Frozen Chocolate/Vanilla Swirl Yogurt.

**Added some leftover sliced carrots**

Jennie – O Oven Ready™ Boneless Skinless Turkey Breast

Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.
Product Features:

Gluten Free
The Biggest Loser® product
Comes sealed in our Fool-Proof® cooking bag
With Gravy Packet (contains gluten)

Nutritional Information
Serving Size     112 g     Total Carbohydrates     1 g
Calories     100     Dietary Fiber     0 g
Calories From Fat     10     Sugars     1 g
Total Fat     1.0 g     Protein     23 g
Saturated Fat     .0 g     Vitamin A     0%
Trans Fat     .0 g     Vitamin C     0%
Cholesterol     40 mg     Iron     2%
Sodium     460 mg     Calcium     0%

Cheese of the Week - Neufchâtel



Country of origin France
Region, town Haute-Normandie, Neufchâtel-en-Bray
Source of milk Cows
Pasteurised No
Texture Soft
Aging time 8–10 weeks
Certification AOC, 1969

Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has the aroma and taste of mushrooms. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is most usually sold in heart shapes but is also produced in other forms, such as logs and boxes. It is typically matured for 8–10 weeks.

In 1872, William Lawrence, a New York dairyman of the township of Chester, created the first American cream cheese as the result of an attempt to create a batch of Neufchâtel. This American Neufchâtel is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content. Due to this reduced fat content, it is found in most grocery stores as a reduced-fat option to cream cheese. In the United States, this Neufchâtel is sometimes called farmers' cheese.

Being easy to make, it is the most common style of goat cheese to be found in the American marketplace.  For that reason, many people only think of it when they hear "goat cheese."  It should be used fresh, as it may develop an off flavor after storage of several weeks. Similar to cream cheese, and a less tart version of labneh, a yogurt cheese of the Middle East, its mild flavor makes it ideal for use where the flavor of other ingredients are to be emphasized.  Indeed, many home cheese makers like to add herbs or seasonings to their neufchâtel to personalize their own cheese.  I still prefer the pure unadulterated version which can be seasoned just prior to serving.

Neufchatel Cheesecake
1/2 c. fine graham cracker crumbs
4 tsp. butter, melted
1 c. low-fat cottage cheese
2 (8 oz.) pkgs. Neufchatel cheese
3/4 c. sugar
2 tbsp. all purpose flour
1 1/4 tsp. vanilla
1/4 c. skim milk
3 eggs
1 c. fresh strawberries
1/4 c. low-fat plain yogurt
2 tsp. skim milk
Combine crumbs and butter. Press onto bottom 8-inch springform pan. Beat undrained cottage cheese until smooth. Beat in Neufchatel, sugar, flour, and 1 teaspoon vanilla. Add eggs; beat until combined. Do not over beat. Stir in 1/4 cup milk. Turn into pan.
Bake at 375°F for 45 minutes. Remove sides of pan. Chill. Slice berries; arrange on top. Drizzle with mixture of yogurt, 2 teaspoons milk, and remaining vanilla.

Serves 12.

2 c. vanilla wafer crumbs
1/4 c. melted butter
2 (8 oz.) pkgs. "light" Philadelphia brand Neufchatel cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Combine crumbs and butter; press onto bottom and sides of 9 inch springform pan.
Combine Neufchatel cheese, 1/2 cup sugar and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each one. Reserve 1 cup cheese mixture.

Add pumpkin, remaining sugar and spices to the rest of the cheese mixture. Blend well.

Layer 1/2 of pumpkin mixture and half of the cheese mixture over crust, repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Really tasty.

I’m all out, What can I use?

Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.

I’m all out of Garlic (1 medium clove), What can I use?

Try - 1/4 teaspoon minced dry garlic or 1/8teaspoon garlic powder or 1/2 teaspoon garlic salt (omitting 1/2 teaspoon salt from recipe)

Wednesday, September 19, 2012

3 Bean Turkey Chili and Cornbread

Today's Menu: 3 Bean Turkey Chili and Cornbread

I finally shook that nasty stomach virus I had the last couple of days. Started off with a light breakfast and been doing good ever since! For dinner it was comfort food Heaven, 3 Bean Turkey Chili and Cornbread.

 I love this Chili! I make it with Honeysuckle White Extra Lean Ground Turkey and 3 different Beans; Spicy Chili Beans, Dark Red Low Sodium Kidney Beans, and Great Northern White Beans. I add 1 Packet of McCormick Chili Mix to it and then load up the great spices on top of it; 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tsp. Ground Roasted Cumin, 1 Tbs of Cilantro Leaves, and 5 Dashes (or more) of Frank’s Hot Sauce or to taste! I also add 2 small cans of Tomato Paste and 1/2 cup of Water. COVER with lid and cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours). I cooked mine on low for about 5 1/2 hours. i used the last one I had frozen so I'll be fixing another one soon. I left the recipe at the bottom of the post.

I also baked a small cast iron skillet of Cornbread. Cornbread and Chili are the perfect couple. I used Martha White Corn Meal Mix. It’s easy to fix, the instructions are on the bag. I use Egg Beaters and Extra Virgin Oil insted of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a slice of Pillsbury Nut Quick Bread.

3 Bean Turkey Chili


1 lb. Ground turkey
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans, rinsed
1 Can (15 oz.) Kidney Beans, rinsed

1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tsp. Ground cumin
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
KRAFT 2% Milk Shredded Sharp Cheddar Cheese
Oyster Crackers, Reduced Fat
*COOK turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining ingredients except 1 can of the tomato paste and the cheese and crackers.

*ADD to slow cooker and add in the remaining 1 can of tomato paste.

*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat free sour cream, or serve with some home made cornbread ears.