Thursday, October 31, 2013

Hamburger Helper Spaghetti w/ Baked French Bread

Dinner Tonight: Hamburger Helper Spaghetti w/ Baked French Bread

Happy Halloween Everyone! Well they cancelled Trick or Treat Night around most of the area for tonight. Cancelled due to a heavy thunderstorm with high winds that's supposed to move through a large chunk of this part of the Country. Most have rescheduled Trick or Treat for tomorrow night. Tonight I prepared Hamburger Helper Spaghetti w/ Baked French Bread.

I had tried the Hamburger Helper Lasagna a while back, which was very good, so I thought I would give the Hamburger Helper Spaghetti a try. As usual I replaced the Ground Beef with Jennie - O Extra Lean Ground Turkey Breast. What a huge difference in calories and grams of fat for 1 lb. of Ground Turkey and Ground Beef! All the nutrition sites vary somewhat but according to web site 1 Lb of Ground Beef (95% Lean / 5% Fat) contains 621 Calories and 22.68g Total Fat! While Jennie - O Extra Lean Ground Turkey Breast contains Calories 120 Dietary Fiber 0 g Calories From Fat 15 Sugars 0 g Total Fat 1.5 g - See more at: A huge difference!!

To prepare it, the short version, start by browning the Ground Turkey and seasoning it with Sea Salt, Ground Pepper, Ground Roasted Cumin, and Parsley Flakes. Stir in hot water, uncooked spaghetti and sauce mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender. Remove from heat and uncover. (Sauce will thicken as it stands.) It was very easy to prepare and I really enjoyed it! I liked this better than the Hamburger Lasagna. The Spaghetti was tender and the Sauce was excellent. I added just a bit of Kraft Grated Parmesan and topped with a bit of Sargento Reduced Fat Mozzarella. I also baked a loaf of Pillsbury Simply Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

Hamburger Helper Spaghetti

Spaghetti skillet-meal mix of spaghetti and Italian-style sauce mix for hamburger

You will need: 1 lb lean ground beef (You can use 1 lb ground turkey instead of ground beef.), 3-1/2 cups hot water. 1. Brown ground beef in 10-inch skillet; drain. 2. Stir in hot water, uncooked spaghetti and sauce mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender. Remove from heat and uncover. (Sauce will thicken as it stands.) High altitude: (3500 - 6500 ft): Increase hot water to 3-3/4 cups.

Microwave: 1. Crumble 1 lb lean ground beef into 2-1/2-quart microwavable casserole or bowl. Microwave uncovered on High 3 to 5 minutes, breaking up beef after 3 minutes, until brown; drain. 2. Stir in 3-3/4 cups boiling water, uncooked spaghetti and sauce mix. 3. Microwave uncovered on High 12 to 16 minutes, stirring every 6 minutes, until spaghetti is tender. (Sauce will thicken as it stands.) Dish will be hot. High altitude microwave (3500 - 6500 ft): Increase boiling water to 4 cups and last microwave time to 14-18 min.

Enriched Spaghetti (Wheat Flour, Iron, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Tomato, Sugar, Corn Starch, Salt, Paprika, Dried Onion, Hydrolyzed Vegetable Protein (Corn, Soy, Wheat), Citric Acid, Dried Garlic, Spices, Dextrose, Partially Hydrogenated Soybean Oil, Beet Powder Color, Natural and Artificial Flavor, Egg, Nonfat Milk.

Nutrition Facts
Calories 290
Calories from fat 99
% Daily Value 1
Total Fat 11g 17%
Sat. Fat 4g 20%
Trans Fat 0.5g
Cholesterol 55mg 18%
Sodium 750mg 31%
Total Carbs. 27g 9%
Dietary Fiber 1g 4%
Sugars 5g
Protein 20g
Calcium 20mg

Pumpkin Pudding

There's always room for Pudding. Especially when its Diabetic Friendly! From the Diabetic Gourmet web site which is stocked full of healthy and Diabetic Friendly recipes and ideas, the link is at the bottom of the page. Enjoy and Happy Halloween!

Pumpkin Pudding

Yield: 4 servings.
Serving size: 1/2 cup


1 (16 oz.) can pumpkin
2 cup skim milk
2 eggs
1 tsp. cinnamon
Dash of salt
1 tsp. vanilla
4 to 5 packets of sugar substitute, or to taste


Preheat oven to 425F.
Blend all ingredients.
Spoon into a casserole bowl
Bake at 425F for 15 minutes.
Lower heat to 350F and bake another 40 minutes
Garnish with chopped walnuts, if desired.

Nutritional Information Per Serving
Calories: 125 ; Protein: 8 g ; Fat: 3 g ; Sodium: 140 mg;
Cholesterol: 96 mg ; Dietary Fiber: 3.5 g ; Carbohydrates: 16 g

Trick or Treat

Two children trick-or-treating on Halloween

Trick-or-treating or guising is a customary practice for children on Halloween in many countries. Children in costumes travel from house to house in order to ask for treats such as candy (or, in some cultures, money) with the question "Trick or treat?". The "trick" is a (usually idle) threat to perform mischief on the homeowners or their property if no treat is given to them.
In North America, trick-or-treating has been a customary Halloween tradition since the late 1940s, starting in Anoka, Minnesota. It typically happens between 5:30pm and 9:30pm[1] on October 31, although some municipalities choose other dates. Homeowners wishing to participate in it sometimes decorate their private entrances with artificial spider webs, plastic skeletons and jack-o-lanterns. Some rather reluctant homeowners would simply leave the candy in bowls on the porch, others might be more participative and would even ask an effort from the children in order to provide them with candy. In the more recent years, however, the practice has spread to almost any house within a neighborhood being visited by children, including senior residences and condominiums.

The tradition of going from door to door receiving food already existed in Great Britain and Ireland in the form of "souling", where children and poor people would sing and say prayers for the dead in return for cakes. Guising—children disguised in costumes going from door to door for food and coins—also predates trick or treat, and is recorded in Scotland at Halloween in 1895, where masqueraders in disguise carrying lanterns made out of scooped out turnips, visit homes to be rewarded with cakes, fruit and money. While going from door to door in disguise has remained popular among Scots and Irish, the North American custom of saying "trick or treat" has recently become common. The activity is prevalent in the United States, Canada, the United Kingdom, the Republic of Ireland, Puerto Rico, and northwestern and central Mexico. In the latter, this practice is called calaverita (Spanish for "little skull"), and instead of "trick or treat", the children ask ¿me da mi calaverita? ("can you give me my little skull?"); where a calaverita is a small skull made of sugar or chocolate.

The practice of dressing up in costumes and begging door to door for treats on holidays dates back to the Middle Ages and includes Christmas wassailing. Trick-or-treating resembles the late medieval practice of souling, when poor folk would go door to door on Hallowmas (November 1), receiving food in return for prayers for the dead on All Souls Day (November 2). It originated in Ireland and Britain, although similar practices for the souls of the dead were found as far south as Italy. Shakespeare mentions the practice in his comedy The Two Gentlemen of Verona (1593), when Speed accuses his master of "puling [whimpering or whining] like a beggar at Hallowmas." The custom of wearing costumes and masks at Halloween goes back to Celtic traditions of attempting to copy the evil spirits or placate them, in Scotland for instance where the dead were impersonated by young men with masked, veiled or blackened faces, dressed in white.
Guising at Halloween in Scotland is recorded in 1895, where masqueraders in disguise carrying lanterns made out of scooped out turnips, visit homes to be rewarded with cakes, fruit and money. The practice of Guising at Halloween in North America is first recorded in 1911, where a newspaper in Kingston, Ontario reported children going "guising" around the neighborhood.
American historian and author Ruth Edna Kelley of Massachusetts wrote the first book length history of the holiday in the US; The Book of Hallowe'en (1919), and references souling in the chapter "Hallowe'en in America";
The taste in Hallowe'en festivities now is to study old traditions, and hold a Scotch party, using Burn's poem Hallowe'en as a guide; or to go a-souling as the English used. In short, no custom that was once honored at Hallowe'en is out of fashion now.
Kelley lived in Lynn, Massachusetts, a town with 4,500 Irish immigrants, 1,900 English immigrants, and 700 Scottish immigrants in 1920. In her book, Kelley touches on customs that arrived from across the Atlantic; "Americans have fostered them, and are making this an occasion something like what it must have been in its best days overseas. All Hallowe'en customs in the United States are borrowed directly or adapted from those of other countries".
While the first reference to "guising" in North America occurs in 1911, another reference to ritual begging on Halloween appears, place unknown, in 1915, with a third reference in Chicago in 1920.
The earliest known use in print of the term "trick or treat" appears in 1927, from Blackie, Alberta:
Hallowe’en provided an opportunity for real strenuous fun. No real damage was done except to the temper of some who had to hunt for wagon wheels, gates, wagons, barrels, etc., much of which decorated the front street. The youthful tormentors were at back door and front demanding edible plunder by the word “trick or treat” to which the inmates gladly responded and sent the robbers away rejoicing.

The thousands of Halloween postcards produced between the start of the 20th century and the 1920s commonly show children but do not depict trick-or-treating. The editor of a collection of over 3,000 vintage Halloween postcards writes, "There are cards which mention the custom [of trick-or-treating] or show children in costumes at the doors, but as far as we can tell they were printed later than the 1920s and more than likely even the 1930s. Tricksters of various sorts are shown on the early postcards, but not the means of appeasing them". Trick-or-treating does not seem to have become a widespread practice until the 1930s, with the first U.S. appearances of the term in 1934, and the first use in a national publication occurring in 1939.

Almost all pre-1940 uses of the term "trick-or-treat" are from the western United States and Canada. Trick-or-treating spread from the western United States eastward, stalled by sugar rationing that began in April 1942 during World War II and did not end until June 1947.
Early national attention to trick-or-treating was given in October 1947 issues of the children's magazines Jack and Jill and Children's Activities, and by Halloween episodes of the network radio programs The Baby Snooks Show in 1946 and The Jack Benny Show and The Adventures of Ozzie and Harriet in 1948. Trick-or-treating was depicted in the Peanuts comic strip in 1951. The custom had become firmly established in popular culture by 1952, when Walt Disney portrayed it in the cartoon Trick or Treat, and Ozzie and Harriet were besieged by trick-or-treaters on an episode of their television show. In 1953 UNICEF first conducted a national campaign for children to raise funds for the charity while trick-or-treating.
Although some popular histories of Halloween have characterized trick-or-treating as an adult invention to rechannel Halloween activities away from vandalism, there are very few records supporting it. Des Moines, Iowa is the only area known to have a record of trick-or-treating being used to deter crime. Elsewhere, adults, as reported in newspapers from the mid-1930s to the mid-1950s, typically saw it as a form of extortion, with reactions ranging from bemused indulgence to anger. Likewise, as portrayed on radio shows, children would have to explain what trick-or-treating was to puzzled adults, and not the other way around. Sometimes even the children protested: for Halloween 1948, members of the Madison Square Boys Club in New York City carried a parade banner that read "American Boys Don't Beg." The National Confectioners Association reported in 2005 that 80 percent of adults in the United States planned to give out confectionery to trick-or-treaters, and that 93 percent of children, teenagers, and young adults planned to go trick-or-treating or participating in other Halloween activities. In 2008, Halloween candy, costumes and other related products accounted for $5.77 billion in revenue.

Some organizations around the US sponsor a "Trunk-or-Treat" on Halloween night (or on occasion, a day immediately preceding Halloween), where trick-or-treating is done from parked car to parked car in a local parking lot, often at a church house. The trunk of one's car is opened, displaying candy, and often sometimes games and decorations. Concerned parents see it as safer for their children,[citation needed] while other parents see it as an easier alternative to walking the neighborhood with their kids. Opponents frown upon the Trunk-or-Treat as violation of the tradition of walking door-to-door on Halloween, and as exclusion of children that do not belong to these groups and thus are not informed about them. Some have called for more city or community group-sponsored Trunk-or-Treats, so they can be more inclusive. Many neighborhoods see a large reduction in door-to-door trick-or-treating because of a competing Trunk-or-Treat. These have become increasingly popular over the years especially in conservative states like Utah, and are catching on around Midwest and Southern states.
Churches are expanding on the original idea of trunk or treat by adding food, music, games and rides. Their goal is to reach more of the community with an alternative to trick or treat. It not only has become a way to provide an alternative for children in the church but to the entire community. They have also found that it opens up opportunities to invite parents and children to other events or services going on at the church. A number of churches have started handing out Halloween Christian tracts or other information on the church.

Magazine advertisement in 1962
In Portugal children go from house to house in All Saints day and All Souls Day, carrying pumpkin carved lanterns called coca, asking every one they see for Pão-por-Deus singing rimes where they remind people why they are begging, saying "[...]It is for me and for you, and to give to the deceased who are dead and buried[...]" or "[...]It is to share with your deceased [...]" If a door is not open or the children don't get anything, they end their singing saying "[...]In this house smells like lard, here must live someone deceased". In the Azores the bread given to the children takes the shape of the top of a skull. The tradition of pão-por-Deus was already recorded in the 15th century. After this ritual begging, takes place the Magusto and big bonfires are lit with the "firewood of the souls". The young people play around smothering their faces with the ashes. The ritual begging for the deceased used to take place all over the year as in several regions the dead, those who were dear, were expected to arrive and take part in the major celebrations like Christmas and a plate with food or a seat at the table was always left for them.
In some parts of Canada, children sometimes say "Halloween apples" instead of "trick or treat." This probably originated when the toffee apple was a popular type of candy. Apple-giving in much of Canada, however, has been taboo since the 1960s when stories (of almost certainly questionable authenticity) appeared of razors hidden inside Halloween apples; parents began to check over their children's "loot" for safety before allowing them to eat it. In Quebec, children also go door to door on Halloween. However, in French speaking neighbourhoods, instead of "Trick or treat?", they will simply say "Halloween", though in tradition it used to be La charité s'il-vous-plaît ("Charity, please").
In some parts of Ohio, Iowa, Massachusetts and other states, the night designated for trick-or-treating is referred to as Beggars Night, and in some communities it is held on a night prior to Halloween itself.

In Sweden children dress up as witches and go trick-or-treating on Maundy Thursday (the Thursday before Easter) while Danish children dress up in various attires and go trick-or-treating on Fastelavn (or the next day, Shrove Monday). In Norway "trick-or-treat" is called "knask eller knep", which means almost the same thing, although with the word order reversed, and the practice is quite common among children, who come dressed up to people's doors asking for, mainly, candy. Many Norwegians prepare for the event by consciously buying a small stock of sweets prior to it, to come in handy should any kids come knocking on the door, which is very probable in most areas. The Easter witch tradition is done on Palm Sunday in Finland. In parts of Flanders and some parts of the Netherlands and most areas of Germany, Switzerland and Austria, children go to houses with home made beet lanterns or with paper lanterns (which can hold a candle or electronic light), singing songs about St. Martin on St. Martin's Day (the 11th of November), in return for treats. In Northern Germany and Southern Denmark children dress up in costumes and go trick-or-treating on New Year's Eve in a tradition called "Rummelpott".
Children of the St. Louis, Missouri area are expected to perform a joke, usually a simple Halloween-themed pun or riddle, before receiving any candy; this "trick" earns the "treat". Children in Des Moines, Iowa also tell jokes or otherwise perform before receiving their treat. Des Moines trick-or-treating is also unusual in that it is actually done the night before Halloween, known locally as "Beggars' Night".
In many areas of the United States it is frowned upon for teenagers to trick-or-treat. In fact, several US cities have banned trick-or-treaters older than 12 from participating in the event.

Kitchen Hint of the Day!

Wash your blender in less than a minute with this simple trick! Just fill it halfway with hot water, then add a drop of dish washing liquid, cover with its lid, and hit blend for 30 seconds. Suds will fill your blender and clean it without you having to disassemble the whole contraption.

Wednesday, October 30, 2013

Lemon - Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

Dinner Tonight: Lemon - Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

A cloudy and dreary day out today, a bit warmer but damp. It looks like it's going to be a stormy Trick or Treat Night tomorrow also they say. Growing up in the neighborhood, in Hamilton, we always looked forward to Halloween Night and all the Candy! Back then we would fill up 2 huge Trick or Treat Bags easily during the course of the night, as all the houses were close together so it was easy to canvas a couple of neighborhoods. For dinner tonight, Lemon - Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese.

It was Seafood tonight with some Mac and Cheese thrown in. I had bought a Haddock Fillet at Kroger the day before along with the Bay Scallops. I still buy Seafood from Kroger it's one item that's reasonably priced, and very good quality. To prepare the Haddock I started by rinsing the Fillet off with cold water and patted it dry with a paper towel. I then sliced the Fillet into smaller pieces. To season I added a couple of shakes of Sea Salt and then rolled the Fillets in Zatarain's Lemon Pepper Breading Mix. I pan fried them in Canola Oil about 3 1/2 minutes per side until golden brown. I could live on Fish and Seafood!

Then for my Bay Scallops. Rinsed them off and patted them dry and then I combined the following; ½ cup Progresso Italian Style Bread Crumbs, 1 Tsp. Onion Powder, 1 Tsp. Garlic Powder, ½ Tsp. Paprika, 1/2 Tsp. Parsley (dried), ¼ Tsp. Cayenne Pepper, ¼ cup Parmesan Cheese, grated, and Dash Sea Salt. Then I melted 3 Tbsp. Blue Bonnet Light Stick Butter. Preheated the oven to 400 degrees F and poured the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes, careful not overcook the Scallops. These are nothing but delicious! The seasoning along with the Bread Crumbs gives them excellent flavor and a nice brown crust. I also heated up some Bob Evan's Macaroni and Cheese. Just microwave and their ready. A mini Seafood Fest tonight for dinner! For dessert later a Del Monte No Sugar Added Peach Chunks Cup.        

Baked Bay Scallops:


4 Tbsp. Blue Bonnet Light Stick Butter, melted
1 ½ pounds Bay Scallops, rinsed and drained
½ cup Progresso Italian Style Bread Crumbs
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
½ Tsp. Paprika
1/2 Tsp. Parsley, dried
¼ Tsp. Cayenne Pepper
¼ cup Parmesan Cheese, grated
Dash Sea Salt


Total prep and cook time: 45 minutes

Preheat oven to 400 degrees F or 200 degrees C. Pour the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes.

Wild Idea Buffalo Recipe of the Week - Grilled Basil Shanks

This week's recipe is the Shanks! The Grilled Basil Shank Steaks with Pesto Pasta and Cucumber Tomato Salad, Shanks that is. It's this week's Wild Idea Buffalo Recipe of the Week from Jill O'Brien. I've left the link at the bottom of the page. Shanks!

Grilled Basil Shank Steaks with Pesto Pasta and Cucumber Tomato Salad

Serves 4 (Active time: ½ hour)

Shank Ingredients:

4 Buffalo Shank Steaks, rinsed and patted dry and tied with butcher string (this helps to keep the shank form falling apart).

1 Tb. olive oil
1 tsp. salt
2 tsp. black pepper
4 cups organic apple cider
1 cup packed fresh basil leaves
*pasta, cooked el dente
Basil Pesto Ingredients:

2 cups packed fresh basil leaves
1 clove garlic (adjust to your liking)
2 tsp. black pepper
1 tsp. salt
¾ cup freshly grated Parmesan
¼ cup pine nuts (optional)
1 cup olive oil
Mix all ingredients together until well incorporated. Set aside until needed, refrigerate leftovers for later use.


1.)   Preheat grill to 500*.
2.)   Rub shank steaks with olive oil, and season with salt and pepper.
3.)   Mix apple cider with fresh basil leaves in blender and pour into Crock Pot on high setting.
4.)   Place shank steaks on hot grill and sear for two minutes with grill lid shut.
5.)   Turn shanks and brush grilled side with 1 Tb. each basil pesto.  Close grill lid and sear other side for 2 minutes.
6.)   Turn again, and brush newly grilled side with additional pesto. Close lid and grill for one minute. Turn and repeat.
7.)   Place grilled shank steaks into hot basil cider in Crock Pot and cover with lid. You will want to braise for 4 hours on medium to medium high heat. *Small bubbles should break the surface. Or set on low to medium heat and cook for 8 hours.
8.)   Turn steaks and allow to soak in juices if steaks for a few minutes if steaks were not fully covered in juices.
9.)   Remove shank steaks from juices and brush again with pesto and sear one minute each side on hot grill. *Optional.
10.) Toss warm pasta with ½ cup basil pesto and divide between plates. Top with shank steak and drizzle with additional pesto.
Accompany with garden fresh Cucumber Tomato Salad tossed with Sweet Basil Vinaigrette. The perfect taste of summer!

Sweet Basil Vinaigrette Ingredients:

1 cup packed fresh basil leaves
¼ cup sugar
1 Tb. Black pepper
1 tsp. salt
1 cup rice vinegar
¾ cup olive oil

Salad Ingredients:

4 cups leafy greens, divided between plates
1 cucumber, diced
1 cup grape tomatoes, halved
¼ red onion, diced
½ tsp. each salt and pepper

1.)   Mix all ingredients in blender, except olive oil until well incorporated. Slowly drizzle in oil with blender running.  Serve at room temperature. Refrigerate any leftovers for later use.
2.)   Toss cucumber, tomatoes and onion with ½ cup basil vinaigrette and spoon over leafy greens. Drizzle with more dressing if desired.

3.5 lbs. Buffalo Shanks
Bison bone-in shanks are great for the traditional Italian dish “Osso Bucco”. The marrow is also coveted as a delicacy and wonderful smeared on toast points. 4 bone in shanks / 3.5 lbs.

Kitchen Hint of the Day!

To lessen your cleanup time when using a food processor, protect the lid by first covering the bowl of food with a piece of plastic wrap. The lid will stay clean and you can toss the plastic wrap in the trash when you're finished.

Tuesday, October 29, 2013

Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss

Dinner Tonight: Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss Cheese Sandwich

A cool day today but I wanted to get out and take a look at some of the beautiful trees that have all turned to their Autumn colors. So I broke out the Sweat Shirt and got the 4 wheel mobility scooter out. The trees are beautiful, especially on our main road here in the community and down around the lake and clubhouse. I just love this time of year! For dinner a simple but warming and hearty dinner, Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ a Grilled Ham and Swiss Cheese Sandwich.

For my Grilled Ham and Cheese Sandwich I used Kroger Private Selection Oven Roasted Rosemary Ham (Deli Sliced). I've been using this ham for a while now. Fantastic taste and sliced real thin. It's 70 calories and 1 carb per serving (3 Slices). For the Cheese I used 2 slices of   Sargento Ultra Thin Swiss. My Cheese Brand of choice for about any dish or sandwich. The Swiss is only 40 calories a slice. For a topping spread I used Litehouse Lite Thousand Island Dressing and Dip (70 calories and 4 carbs per serving). Incredibly flavorful dressing and it's the Lite version. I served it on a couple of slices of Klosterman Wheat Bread (70 calories and 13 net carbs). To prepare just layer you Ham and Cheese on the Bread and then Butter the top and bottom of sandwich, with I Can't Believe It's Not Butter. Then I grilled it on a flat top grill sheet till each side was toasted a golden Brown.

I also used my favorite Potato Soup, Campbell's Chunky Baked Potato with Cheddar and Bacon Bits. Love this Soup, it's nice and thick with some big chunks of Potato with just the right amount of Cheddar and Bacon Bits. Plus it can't be much easier to prepare, just open the can and heat it up in a small sauce pan. Love the taste and it's only 190 calories and 19 net carbs. A good meal for an Autumn Day or any Day for that matter. For dessert/snack later I think I'll have some Pringles Fat Free Potato Chips with some Hidden Valley Smoked Bacon Dressing and Dip.

Campbell's Chunky Soup - Baked Potato with Cheddar & Bacon Bits

Campbell's Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbell s Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell's baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbell s canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.

Campbell's Cheddar & Bacon Bits Chunky:
* Soup that eats like a meal


Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.


Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.

Nutrition Facts*
Amount Per Serving (serving size) = 1 cup
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 23g
Dietary Fiber 4g
Sugars 3g
Protein 4g

% Daily Values**
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 6%

Seafood of the Week - Clams

Edible clams in the family Veneridae

A clam is a generic term for many kinds of bivalve molluscs, some of which are edible.
Clams, like most molluscs, also have open circulatory systems, which means that their organs are surrounded by watery blood that contains nutrients and oxygen. They feed on plankton by filter feeding. Clams filter feed by drawing in water containing food using an incurrent siphon. The food is then filtered out of the water by the gills and swept toward the mouth on a layer of mucus. The water is then expelled from the animal by an ex-current siphon.

In the United States, the word "clam" has several different meanings. First, it can generally cover all molluscs. It can also be used in a more limited sense as cave sediment bivalves, rather than those attached to the substrate (like oysters and mussels) or those that swim (like scallops). It can also refer to one or more kinds of commonly consumed marine bivalves, such as in the phrase clam chowder, which refers to shellfish soup. Many edible bivalves are roughly oval-shaped; however, the Pacific razor clam has an elongated, parallel-sided shell, the shape of the show, an old-fashioned straight razor.
In the United Kingdom, "clam" is one of the common names of various species of marine bivalve mollusc, but it is not used as a term covering either edible clams that burrow or bivalves in general.
Numerous edible marine bivalve species live buried in sand or mud and respire by means of siphons, which reach to the surface. In the United States, these clams are collected by "digging for clams" or clam digging.
In October 2007 an Arctica islandica clam, caught off the coast of Iceland, was found to be at least 405 years old and declared the world's oldest living animal by researchers from Bangor University. It was later named Ming.
Some species of bivalves are too small to be useful for food, and not all species are considered palatable.
The word "clam" is used in the metaphor "to clam up," meaning to refuse to talk or answer, based on the clam behavior of quickly closing the shell when threatened. A "clamshell" is the name given to a container or mobile phone consisting of two hinged halves that lock together. Clams have also inspired the phrase "happy as a clam," short for "happy as a clam at high tide" (when it can't easily be dug up and eaten).

Littleneck clams, small hard clams, species Mercenaria mercenaria

A clam's shell consists of two (usually equal) halves, which are connected by a hinge joint and a ligament which can be external or internal.
In clams, two adductor muscles contract to close the shells. The clam has no head or eyes, though scallops are an exception of this rule. Clams do have kidneys, a heart, a mouth, and an anus.
Clams begin as a shellfish the size of a grain of sand when born. It has a natural glue on it that causes it to connect to other shells or things at the bottom of the river. Once a clam is secure, it feeds on the plankton, as stated, and moves with the tide. It takes a clam 24-30 months to become harvestable.

Yummy bowl of steamed clams in broth

In culinary use, within the eastern coast of the United States, the term "clam" most often refers to the hard clam Mercenaria mercenaria. It may also refer to a few other common edible species, such as the soft-shell clam, Mya arenaria, and the ocean quahog, Arctica islandica. Another species which is commercially exploited on the Atlantic Coast of the United States is the surf clam Spisula solidissima.
Clams can be eaten raw, steamed, boiled, baked or fried. They can also be made into clam chowder or they can be cooked using hot rocks and seaweed in a New England clam bake.

Kitchen Hint of the Day!

Plastic wrap loves to hug itself. Avoid this by keeping the box in the refrigerator. The cold keeps the wrap from sticking to itself.

Monday, October 28, 2013

Lemon-Baked Cod w/ Cauliflower with Cheese, Green Beans, and.....

Dinner Tonight: Lemon-Baked Cod w/ Cauliflower with Cheese, Green Beans, and Baked French Bread

Well we've really been blessed with a lot of beautiful days out this Autumn and today was no exception! Sunny and in the low 50's. Went out early to pick up a few things at the store and then home to do some yard work, that I was able to do. I also took apart the old gas grill. We had since about 2002 so it served it's purpose. It was lot easier taking apart than it was putting it together! For dinner tonight, Lemon-Baked Cod w/ Cauliflower with Cheese, Green Beans, and Baked French Bread.

Picked up some beautiful Cod Fillets at Kroger this morning. So I pulled out a favorite Cod recipe of mine; Lemon-Baked Cod . Cod is such a mild Fish and meant for baking. If you like Cod you’ll love this recipe. You’ll need; 1 lb Cod Fish Fillets, 1/4 cup Blue Bonnet Light Butter, melted, 2 tablespoons Lemon Juice, 1/4 cup all-purpose Flour, 1/2 teaspoon Morton’s Light Salt, 1/8 teaspoon White Pepper, and Paprika. To prepare it mix butter and lemon juice in a bowl. Then in another bowl, mix flour, salt and white pepper. Dip the fish into butter mixture; coat fish with flour mixture and place fish in ungreased square baking dish, 8x8x2 inches. Pour remaining butter mixture over fish; sprinkle with paprika ( You can also sprinkle a bit of Bread Crumbs on it also to give it a bit of a crust topping). Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. The Cod has such a great flavor to it from the Lemon, Butter, and spices! Had some leftover so I'll make a sandwich with it for lunch tomorrow.

For a side dish I heated up some Green Giant Cauliflower and Cheese Sauce. I'm not a huge fan of Cauliflower but I love it in this Cheese Sauce from Green Giant. It comes frozen in a box with about 3 servings per container. To prepare it just make a small slit in the plastic bag and microwave it for 4-5 minutes. The Cheese Sauce is fantastic on the Cauliflower and it's only 50 calories and 5 net carbs per serving! i also heated up a small can of Walmart Brand of Cut Green Beans and Baked a loaf of Pillsbury Simply Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

Lemon-Baked Cod

1 lb Cod Fish Fillets
1/4 cup I Can’t Believe It’s Not Butter, melted
2 tablespoons Lemon Juice
1/4 cup all-purpose Flour
1/2 teaspoon Morton’s Light Salt
1/8 teaspoon White Pepper

*If fish fillets are large, cut into serving pieces.
*Mix butter and lemon juice.
*In another bowl, mix flour, salt and white pepper.
*Dip fish into butter mixture; coat fish with flour mixture.
*Place fish in ungreased square baking dish, 8x8x2 inches.
*Pour remaining butter mixture over fish; sprinkle with paprika.
*Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

Green Giant Cauliflower and Cheese Sauce

Picked at the peak of perfection. Endorsed by Weight Watchers: 1 PointsPlus value per serving. 50 calories per serving. Green Giant frozen vegetables are as nutritious as fresh! Several research studies show that freezing vegetables locks in important vitamins and stops the nutrient loss that can occur in fresh vegetables over time. Green Giant vegetables are frozen fast to lock in nutrients, so they're as nutritious as fresh! 100% recycled paperboard. Exchanges: 1 vegetable, 1/2 fat. Carbohydrate Choices: 1/2. Product of Mexico.

Cauliflower in a Sauce Containing Water, Modified Corn Starch, Enzyme Modified Butter, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes) (Dried), Baker's Cheese (Skim Milk, Lactic Acid, Cheese Cultures, BHA [Preservative]) (Dried), Partially Hydrogenated Soybean Oil, Salt, Whey Protein Concentrate, Corn Syrup Solids, Whey, Onion Powder, Sodium Phosphate, Sodium Alginate, Hydrolyzed Corn Gluten, Xanthan Gum, Parmesan Cheese (Milk, Cheese Cultures, Salt, Enzymes) (Dried), Garlic Powder, Sodium Caseinate, Natural and Artificial Flavor, Torula Yeast, Autolyzed Yeast Extract, Soybean Oil, Lactic Acid, Dextrose, Buttermilk, Yeast Extract, Color Added, Disodium Inosinate, Disodium Guanylate.

Contains milk ingredients.

Keep frozen. For food safety and quality, follow the directions and cook thoroughly to at least 160 degrees F. Keep frozen until ready to use. Because microwaves and stove-tops vary, adjusting cook times and heat settings may be required. Refrigerate leftovers. Microwave: Recommended method. 1. Place pouch on microwavable plate. Cut small slit in center of pouch. 2. Microwave on High 4 to 5 minutes or until thoroughly heated. 3. Let stand 1 minute. Caution: Hot! Cut pouch open. Empty into serving dish; stir well. Stove-Top: Place unopened pouch in 3-quart saucepan of vigorously boiling water. Boil uncovered 22 minutes, turning pouch over after 11 minutes, until thoroughly heated. Caution: Hot! Cut pouch open. Empty into serving dish; stir well.

Nutrition Facts
Serving Size 1/2 cup (98 g)
Per Serving % Daily Value*
Calories 42
Calories from Fat 13
Total Fat 1.4g 2%
Saturated Fat 0.0g 0%
Polyunsaturated Fat 0.0g
Monounsaturated Fat 0.0g
Cholesterol 0mg 0%
Sodium 364mg 15%
Carbohydrates 6.5g 2%
Dietary Fiber 0.9g 4%
Sugars 2.8g
Protein 1.9g

One of America's Favorites - Candy Corn

Candy corn is a confection in the United States and Canada, popular primarily around Halloween. Candy
Candy corn
corn was created in the 1880s by George Renninger of the Philadelphia, PA-based Wunderle Candy Company. The three colors of the candy – a broad yellow end, a tapered orange center, and a pointed white tip – mimic the appearance of kernels of corn. Each piece is approximately three times the size of a real kernel from a ripe or dried ear.
Candy corn is made primarily from sugar, corn syrup, wax, artificial coloring and binders.

The National Confectioners Association estimates that 20 million pounds (just over 9,000 metric tons) of candy corn are sold annually.

Originally the candy was made by hand. Manufacturers first combined sugar, corn syrup, carnauba wax, and water and cooked them to form a slurry. Fondant was added for texture and marshmallows were added to provide a soft bite. The final mixture was then heated and poured into shaped molds. Three passes, one for each colored section, were required during the pouring process.
The recipe remains basically the same today. The production method, called "corn starch modeling," likewise remains the same, though tasks initially performed by hand were soon taken over by machines invented for the purpose.

A popular variation called "Indian corn" features a "special" chocolate brown wide end, orange center and pointed white tip, often available around Thanksgiving. During the Halloween season, blackberry cobbler candy corn can be found in eastern Canada. Confectioners have introduced additional color variations suited to other holidays. The Christmas variant (sometimes called "reindeer corn") typically has a red end and a green center; the Valentine's Day variant (sometimes called "cupid corn") typically has a red end and a pink center; the Easter variant (sometimes called "bunny corn") is typically only a two-color candy, and comes with a variety of pastel bases (pink, green, yellow, and purple) with white tips all in one package. In 2011, there were caramel apple and green apple candy corn variants. In 2013 there were s'mores and pumpkin spice variants.

Candy corn

Kitchen Hints of the Day!

Hint #1 - If your storage containers smell of garlic, onions, or another potent food, wash them thoroughly, then stuff crumpled newspaper inside before snapping on the lids. In a few days, the smell will be gone.

Hint #2 - Washing a plastic container with a stale smell over and over won't get rid of the sour odor, but this will. Wipe inside with tomato juice, wash as usual, dry completely and place in freezer (top and bottom separately). In a few days it will be good as new.

Sunday, October 27, 2013

Cheddar Buffalo Burger w/ Baked Fries

Dinner Tonight: Cheddar Buffalo Burger w/ Baked Fries

Back to a beautiful, sunny, Autumn Day, in the 20's this morning starting out though. Not much going on today, most of my friends are in downtown Cincinnati for the Bengals late afternoon Football Game. For dinner it was a Cheddar Buffalo Burger w/ Baked Fries.

I used Great Range Ground Bison. I seasoned it with Sea Salt and Ground Black Pepper and  pan fried it in Canola Oil, about 4 minutes per side. Came out medium rare with a nice char on the outside with a little pink and juicy in the middle! I made that switch to Buffalo, or Bison, quite a while back and have never missed Beef. I just love the taste of Buffalo over Beef and the way it cooks up. I served it on an Aunt Millie’s Light Whole Grain Bun and topped the Burger with a slice of Sargento Ultra Thin Sharp Cheddar. For a side I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Great Range Ground Bison

All natural (Minimally processed. No artificial ingredients). Raised without antibiotics, no added hormones (Federal regulations prohibit the use of hormones in bison). US inspected and passed by Department of Agriculture. Great Range Brand is proud to bring you the same premium natural bison products served in the nation’s finest restaurants. Enjoy the flavor of Great Range!

Nutrition Facts
Serving Size: 4 oz
Servings Per Container: 4

Calories 190
Calories from Fat 100
Amount Per Serving and/or % Daily Value*
Total Fat 11 g (17%)
Saturated Fat 4 g (20%)
Cholesterol 60 mg (17%)
Sodium 60 mg (3%)
Total Carbohydrate 0 g (0%)
Dietary Fiber 0 g (0%)
Sugars 0 g
Protein 23 g

Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
CALS 130
FAT 4 1/2g
SODIUM 290mg

Delicious Low-Carb Meals

Some great Low-Carb Meals ideas and recipes from the Diabetic Living On Line web site. The link is at the bottom of the page to see them all.

Delicious Low-Carb Meals
Our low-carb recipes are tasty and easy to make. Keep track of the carbs you eat, and stick to your
personal guidelines to help control your diabetes.

Tender shredded pork mingles with fresh pineapple and papaya in this low-carb meal. With only 5 grams of carb per serving, this tasty dish is a healthful dinner option for a diabetic meal plan.....

Homemade Walking Tacos
Spice up taco night without going over your carb limit! Buying preportioned 100-calorie packages of nacho cheese-flavor tortilla chips keeps you from adding extra calories, fat, and carbs to your meal.....

* Click the link below for all the Delicious Low-Carb Meals

One of America's Favorite Halloween Treats - Caramel Apple

Caramel apple with peanuts

Caramel apples or taffy apples (not to be confused with candy apples) are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool. Generally, they are called caramel apples when only caramel is applied and taffy apples for when there are further ingredients such as peanuts applied.

For high-volume production of caramel apples, a sheet of caramel can be wrapped around the apple, followed by heating of the apple to melt the caramel evenly onto it. This creates a harder caramel that is easier to transport but more difficult to eat. Caramel apple production at home usually involves melting pre-purchased caramel candies for dipping, or making a homemade caramel from ingredients like brown sugar, butter, and vanilla. Homemade caramel generally results in a softer, creamier coating.
In recent years, it has become increasingly popular to decorate caramel apples for holidays like Halloween. Methods used to do this include applying sugar or salt to softened caramel, dipping cooled, hardened apples in white or milk chocolate, or painting designs onto finished caramel apples with white chocolate colored with food coloring.
Classically, the preferred apples for use in caramel apples are tart, crisp apples such as Granny Smith or Fuji apples. Softer, grainy-textured apples can also be used, but are not preferred.

Bags of caramels are commonly sold during the Autumn months in America for making caramel apples.

Caramel apples are usually consumed as treats at autumn festivals such as Halloween or Bonfire Night, in the wake of the annual apple harvest.

Kitchen Hint of the Day!

Can't get the ketchup out of a stubborn bottle? Just stick a straw inside. Now when you turn it upside-down , the airflow through the straw will make the ketchup flow right out.

Saturday, October 26, 2013

Peach Pork Tenderloin w/ Mashed Potatoes and Asparagus Tips

Dinner Tonight: Peach Pork Tenderloin w/ Mashed Potatoes and Asparagus Tips

Down right cold around here! In the 20's early and then in the 30's but with one cold wind. Cloudy all day so it was a good day to stay in and be a couch potato. After a delicious Breakfast and a light Lunch it was time for dinner! I made what I had planned on making yesterday, until I was distracted by a beautiful Whole Roaster Chicken, a Peach Pork Tenderloin. Dinner tonight; Peach Pork Tenderloin w/ Mashed Potatoes and Asparagus Tips.

I came across the The Peach Pork Tenderloin recipe in an issue of Diabetes Forecast Magazine. I love Pork Tenderloin recipes and this one was no exception. A great spice seasoning mix of - 2 tsp. Ground Cumin, 1 tsp. Dried Thyme Leaves, 1 tsp. Dried Sage, 1 tsp. Ground Cinnamon, 1/4 tsp. Sea Salt, and 1/4 tsp. Ground Black Pepper. Then what really set taste buds going, 1/2 cup No Sugar Added Peach Preserves! What a great glaze this provided with for the Pork. It provided just the right amount of flavor, nothing over powering. This is one fantastic Pork Tenderloin dish, a keeper recipe! The Pork came out with that nice Peach Glaze and was moist and flavorful on the inside. Just season, baste, and bake (on 450 degrees). Bake for about 25 - 30 minutes or until the Pork reached 160 degrees by a meat thermometer in the thickest part of the Tenderloin. Easy to prepare, very little clean-up, and a delicious Pork Tenderloin with an incredible flavor.

For a side to go with the Pork I heated up my favorite Mashed Potatoes, Bob Evan's Mashed Potatoes. Just microwave for a total of 6 minutes, and done. I also heated up a can of Del Monte Asparagus Cuts and Tips. Very good for canned Asparagus. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugarless Chocolate Pudding.

Peach Pork Tenderloin


2 tsp. Ground Cumin
1 tsp. Dried Thyme Leaves
1 tsp. Dried Sage
1 tsp. Ground Cinnamon
1/4 tsp. Sea Salt
1/4 tsp. Ground Black Pepper
2 Pork Tenderloins (1 lb. each)
1/2 cup No Sugar Added Peach Preserves


1) Preheat the oven to 450 degrees. Coat a rimmed  baking sheet with Pam Cooking Spray; set aside
2) In a small bowl, combine all the spices. Rub the spice mixture over the tenderloins. Brush the tenderloins with the Peach Preserves.
3) Insert a meat thermometer into the thickest part of one tenderloin.
4) Roast the Pork for about 25 minutes or until the thermometer registers 160 degrees.
5) Remove the Pork from the oven and place on a platter. Let stand 10 minutes before carving.

Makes: 8 servings   Serving Size: 3 oz.

Per Serving: Calories 125,  Fat 3 g (Sat. Fat 1 g),  Carbohydrate 4 g (Fiber 2 g, Sugars 0 g),  Cholesterol 60 mg,  Sodium 100 mg, Potassium 370 mg, Protein 22 g,

Buffalo Steak and Egg Breakfast!

Another morning in the 20's here so I wanted to fix a hearty Breakfast to warm it up! I had a Wild Idea
Buffalo 6 oz. Buffalo Sirloin Steak, a 1 Egg Scrambled Egg, and 2 slices of toasted Klosterman Wheat Bread.

I seasoned the Buffalo Sirloin with Sea Salt and Ground Black Pepper. I then pan fried it in Extra Virgin Olive Oil, fried it about 3 1/2 minutes per side. Nice char outside and moist and pink in the middle. These are the most tender and delicious Buffalo Steaks there are! I could eat these for any meal. I also made a 1 Egg Scrambled Egg that I topped with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar. To finish everything I toasted a couple of slices of Klosterman Wheat Bread topping with I Can't Believe It's Not Butter. With the morning papers and a hot cup of Bigelow Decaf Green Tea I was ready for that cold and blustery Saturday!

15 Genius Kitchen Shortcuts

Rushed for time well here's  some helpful and time saving hints from the Delish web site.

15 Genius Kitchen Shortcuts

Sometimes the tiniest tricks end up making the biggest difference in the kitchen. Check out these cooking-related time-savers from Martha Stewart.

Page Placeholder

Do you have to look up that often-used recipe in your favorite cookbook because its ribbon markers already hold the places of other tried-and-true dishes? Avoid this annoyance with a placeholder that fits onto the corner of any page.

To make one, cut a bottom corner from an ungusseted paper bag (the kind card shops use) or a colorful envelope. Ours is about 2 inches long from corner to cut. Create several to track your best-loved recipes or when planning the menu for a special dinner....

Clip-On Coffee Spoon

Save yourself the early morning fumble for a measuring spoon by clipping one to your bag of dark roast. This makes a lovely housewarming gift as well. Simply use multipurpose adhesive (one intended for metal-to-metal applications) to affix an inexpensive tie clip to a metal measuring spoon. Be sure to hand-wash the spoon to prevent glue from dissolving.

Click the link below to get all the helpful and time saving hints

Kitchen Hint of the Day!

An easy way to open a tight jar lid is to cover the top in plastic wrap to create a firm grip. Rubber kitchen gloves or rubber bands work well too. If the jar lid still won't budge, set it in a bowl with a little hot tap water for a few minutes, and then try again. Still stuck? Try this trick with a puncture type can opener: Carefully work the pointed tip under the lid and gently loosen the cap. This should release enough pressure to allow you to open the jar.

Friday, October 25, 2013

Whole Seasoned Roaster Chicken w/ Potato Pancakes, Cut Green Beans, and...

Dinner Tonight: Whole Seasoned Roaster Chicken w/ Potato Pancakes, Cut Green Beans, and Baked Harvest Grain Bread

Beautiful but crisp and sunny Autumn Day, started out at 28 degrees this morning. Ran a couple of errands and went to Kroger for a couple of items. I needed some Sugarless Peach Preserves for a recipe that I had planned on having to night. I found the Peach Preserves, though not Sugarless will still work. But also while there they had some of the Perdue Oven Ready Whole Seasoned Roaster Chickens in stock and couldn't pass up grabbing one. So dinner went from a Pork Tenderloin Roast to a Perdue Oven Ready Whole Seasoned Roaster Chicken. For dinner I prepared a Perdue Oven Ready Whole Seasoned Roaster Chicken w/ Potato Pancakes, Cut Green Beans, and Baked Harvest Grain Bread.

I had tried the Perdue Oven Ready Whole Seasoned Roaster Chicken once before, it's tough finding these though. Kroger is the only one that I have found that carries them, and there's only one Kroger at that  has them from time to time. These are great, a real easy way to prepare a Whole Roasted Chicken. To prepare it preheat the oven to 400ºF. Cut open the outer bag and remove roaster, sealed in cooking bag. Place it in a shallow roasting pan, breast side up.Cut open outer bag and remove roaster, sealed in cooking bag. Place it in a shallow roasting pan, breast side up. Cut one small 1" slit in cooking bag over the breast to vent during cooking. Place pan with roaster (still in cooking bag) on lower shelf of oven and roast for approximately 90-115 minutes, until internal temperature of the breast reaches 180ºF.  Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer roaster to serving plate or cutting board. Remove string from legs before carving. Remaining juices in bag can be used for a delicious seasoned gravy. The full instructions are at the end of the post. It can't get much easier! Little mess to clean up and one mouth - watering delicious Roasted Chicken! Tender, moist, well seasoned, and browns up perfect. Huge Chicken (see the picture), plenty of great leftovers for lunch also!

For sides I heated up a can of Walmart Brand Cut Green Beans, a bit cheaper price wise than Del Monte and same taste. Also I had some of the Manischewitz Potato Pancake Mix leftover from the other night so I prepared some more of the Potato Pancakes. Then, while at Kroger this morning, I picked up a Petite Loaf of Kroger Private Selection Harvest Grain Bread that I baked. Another good choice meal for a cool Autumn Day! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

PERDUE® OVEN READY Whole Seasoned Roaster
No prep work
Deliciously seasoned
Cooks perfectly in bag
Easy clean-up
6-8 servings

*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan

Perfectly seasoned, juicy and convenient. Perdue's Oven Ready Roaster cooking bag saves time on traditional roasting and makes cleanup a snap.
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly. If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.
• Preheat oven to 400ºF. Cut open outer bag and remove roaster, sealed in cooking bag. Place in a shallow roasting pan, breast side up.Cut open outer bag and remove roaster, sealed in cooking bag. Place in a shallow roasting pan, breast side up.
• Cut one small 1" slit in cooking bag over the breast 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.
• To Cook from Fresh (Preferred): Place pan with roaster (still in cooking bag) on lower shelf of oven and roast for approximately 90-115 minutes, until internal temperature of the breast reaches 180ºF.
• To Cook from Frozen: Place pan with roaster (still in cooking bag) on lower shelf of oven and roast for approximately 2 3/4 - 3 hours until internal temperature of the breast reaches 180ºF.
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer roaster to serving plate or cutting board. Remove string from legs before carving. Remaining juices in bag can be used for a delicious seasoned gravy.

Serving Size 4oz (112g)
Servings Per Container about 20
Amount Per Serving (* % of Daily Value)
Calories 210
Calories from Fat 140
Total Fat 15g (23%)
Saturated Fat 4.5g (23%)
Trans Fat 0g
Cholesterol 70mg (23%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 16g

Choose This, Not That Diabetic Snacks

 Some smart and healthy tips on fighting those snack attacks, from Diabetic Living On Line.

Choose This, Not That Diabetic Snacks
When sugary, fatty, or salty treats seem to be calling your name, it can be tough to resist them. With a little creativity, you can satisfy your cravings with healthy snacks for diabetes. Here we show you how to bypass some of the most tempting snacks while still treating your taste buds and boosting your daily nutrition.

Smart Ways to Satisfy Snack Cravings
Managing weight and blood sugar would be easier if we craved cauliflower, chicken breasts, and kale instead of cake, chips, and cheesy crackers. Although you probably won't bypass every tempting food that comes your way, the more often you make a smart swap, the better off your health will be. Here we tackle some of the biggest snack temptations shared by Diabetic Living readers....

Choose Frozen Low-Fat Greek Yogurt Over Gourmet Ice Cream
Choose This: Strawberry frozen low-fat Greek yogurt (1/2 cup = 130 cal., 19 g carb., 2.5 g fat, 7 g pro.)

Not That: Strawberry gourmet ice cream (1/2 cup = 240 cal., 22 g carb., 15 g fat, 4 g pro.)

When you want a smooth and creamy frozen dessert, pass up high-fat gourmet ice cream for frozen Greek yogurt. This low-fat swap cuts the calories in half. Plus, frozen Greek yogurt is higher in hunger-satisfying protein and has gut-loving probiotics not found in ice cream....

* Click the link below to get all the tips!

Kitchen Hint of the Day!

If you lost the knob to a pot lid, don't throw out the pot. Place a screw into the hole, with the thread side up, then attach a cork to it.

Thursday, October 24, 2013

Chili and Cheese Nachos!

Dinner Tonight: Chili and Cheese Nachos

Brrrrrrrr! It didn't get out of the 30's today and perhaps even colder with the wind chill. Wind Chill, isn't it a bit early to be talking Wind Chill! But then again we saw our first Snow Flurries, and it is way too early for that! For dinner tonight I wasn't all that hungry and my parents weren't either. So my Mom suggested some Chili and Cheese Nachos, excellent idea! So as always what Mom wants Mom gets, I prepared Chili and Cheese Nachos

I used Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, and they bake and hold their shape real good. For my toppings I used 1 can of Mario Sliced Black Olives. Before I go any further a bit about these Olives, anyone that uses small cans of Sliced Black Olives know what a pain they can be opening sometimes. Not these, they come in a can with a pull tab! About time. For my other toppings I used Mezzetta Deli Sliced Tamed Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes of Frank's Red Hot Sauce, and a blend of Sargento Reduced Fat 4 Cheese Italian Shredded Cheese and Sargento Reduced Fat Mozzarella. I hadn't used the Hormel Turkey Chili with Beans in a while I had been using Campbell's Firehouse Chili with Beans but I just wanted to switch it up.  

Ready for the Cheese and the oven

To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I start with a couple of tablespoons of Chili then I add my Scoops (Chips). I then add the Sliced Black Olives, the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese Blend. Then just pop it in the oven 10 minutes or so until the Cheese had started to melt and everything heated. For the Chili I warm it up in a sauce pan, adding a few shakes of Frank's Red Hot Sauce, before I top the Scoops with it. Nothing better than a big plate of Chili Cheese Nachos on a very cold day! Had an ice cold Diet Dr. Pepper to drink also. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.

Hormel: Turkey w/Beans 98% Fat Free Chili

Turkey with beans 98% fat free favorites: hormel chili in a layered dip! Hormel chili in a rice CASSEROLE!

* Since 1891
* NO preservatives


Stove top: empty chili into saucepan. Stir occasionally while heatingover medium heat, about 5 minutes or until hot. Microwave: empty chiliinto microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or untilhot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given areapproximate.

Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45mg 15%
Sodium 1250mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g

Crazy for Quinoa: 35 Recipes for the Healthy Whole Grain

Some healthy and delicious recipes containing Quinoa. It's all from the Delish web site and you can get all the recipes by clicking the link at the bottom of the post.

Crazy for Quinoa: 35 Recipes for the Healthy Whole Grain

Quinoa has been the latest and greatest grain on the market for some time now. Its popularity stems from its healthful qualities as well as its delicious, nutty flavor, which pairs well with a plethora of different foods. Try these 35 quinoa recipes to learn how to cook with this good — and good-for-you — grain.

Looking for more grain dishes? Try these great grain recipes to improve your health.

Quinoa Salad with Sugar Snap Peas - This bright salad is perfect for picnics....

Vitamin-Boosted Salad with Black Quinoa, Fennel, Avocado, and Grapefruit - This gorgeous salad is super healthy and sure to keep you feeling great.....

Quinoa with Roasted Red Pepper, Green Beans, and Red Onion - Protein-packed quinoa is a great pick for the starring grain in this vegetarian dish....

Get these and 32 more healthy recipes and tips by clicking the link below

Kitchen Hint of the Day!

If there's a grease fire in a pan, cover the pan immediately with a lid. You'll cut off the oxygen supply and the fire will go out. Baking soda is one of the best fire extinguishers. Always keep an open box next to the stove to dump onto grease fires - and never use water!

Wednesday, October 23, 2013

Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots

Dinner Tonight: Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots

Lot of rain early and then a cold and windy day, only a high of about 41 today. Ran some errands and filled the car up with gas before it went back up. I had some Yellow Lake Perch in the freezer, had purchased it from Meijer a couple of weeks ago. Laid in the fridge overnight to thaw. For dinner tonight, Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots.

I like using Lake Perch, fries up a beautiful golden brown and like most fresh water fish has a fantastic taste. After thawing I rinsed the fillets in water and patted dry. I then seasoned them with Sea Salt and rolled the fillets in Zatarain's Crispy Southern Fish Fri. Pan fried them in Canola Oil, 3 minutes per side. They came out with a golden brown crust and delicious! My Mom says I get my love of Fish from my Great Grandfather. Mom said they always knew he was coming to visit because my Grandmother would always fry up a big batch of Fish and a cast iron skillet of Cornbread, and doesn't get any better than that!

For a side dish I made some Potato Pancakes. I used Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn't like!). Just add 2 Egg Beater's (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). I also heated up a single serving can of Kroger Brand Sliced Carrots. For dessert tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.

Crispy Southern Fish Fri
The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain's Frying Mix.


Nutrition Facts

Serving Size: 2 Tbsp Mix (17g)

Servings Per Container: about 20
Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%
Vitamin C: 0%
Calcium: 0%
Iron: 0%

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%)

Wild Idea Buffalo Recipe of the Week - Buffalo Kielbasa Au gratin Casserole

This week's Wild Idea Buffalo Recipe of the Week is Buffalo Kielbasa Au gratin Casserole! Another great Buffalo dish from Jill O'Brien of Wild Idea Buffalo.

Buffalo Kielbasa Au gratin Casserole (serves 6 to 8)

Buffalo Kielbasa Au gratin Casserole (serves 6 to 8). A perfect casserole for family diners or easy entertaining.

Ingredients: Kielbasa Au Gratin Casserole

1 – rope Buffalo Kielbasa, sliced
3 to 4 lbs. potatoes, par-boiled and chopped
¼ cup olive oil
1 small cabbage, sliced thin
1 onion, sliced thin
2 apples, peeled, cored and chopped
2 cups white cheddar cheese, finely grated
¼ cup vinegar
1 tablespoon coarse mustard
3 teaspoons salt
3 teaspoon black pepper
2 eggs, beaten
1 pint heavy cream
2 teaspoons caraway
2 cups dark rye crackers crushed


1.)  Preheat oven to 475* Rack positioned on middle rack.
2.)  Place chopped potatoes in a bowl. Mix vinegar, mustard, 2 teaspoons salt and 1 teaspoon pepper together in separate bowl until incorporated and pour over potatoes. Toss.
3.)  Pour oil in bottom of heavy casserole pan and spread to cover. Spoon potatoes in pan and place in hot oven.
4.)  Allow potatoes to brown, turning as needed.
5.)  Remove from oven. Turn oven temperature down to 375*
6.)  Toss sliced cabbage, onions and apples all together. Place mixture on top of potatoes and cover with grated cheese.
7.)  Top with sliced Buffalo Kielbasa.
8.)  Whip cream into beaten eggs with remaining salt and pepper. Pour over casserole.
9.)  Cover casserole and bake at 375 for 30 minutes. Remove casserole and continue to bake for 15 minutes.
10.) Remove casserole from oven and turn oven to broil. Top casserole with crushed rye crackers and bake until crackers start to brown, about 7 minutes.
11.) Remove from oven and allow too rest for 5 minutes.

Use a large spoon to dish up portions. Serve with crusty bread and additional mustard to pass.

14 oz. Uncured Smoked Kielbasa

Our 100% Buffalo Kielbasa Sausage is and old world favorite, just like you would pick up at the neighborhood butcher. Lightly smoked and made from our 100% lean grass-fed buffalo, with no added nitrites; making it better for you, without compromising the taste. Great alone or use in your favorite casserole. 14 oz. rope.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Powder, Pure Cane Sugar, Salt] & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.
Encased in a natural pork casing.