Tuesday, April 30, 2013

Taco Night! Turkey Tacos!


Today's Menu: Taco Night! Turkey Tacos!




Has Spring actually arrived and staying? 80 degrees and sunny out today, a perfect day! We''ll wait and see if drops back down to chilly in a day or so. On to to tonight's dinner; It was Turkey Taco Night along with a side of Fat Free Refried Beans.



Tonight's meal was almost all Old El Paso. I used Old El Paso Stand Up Taco Shells, Old El Paso Fat Free Beans, Old El Paso, Sliced Green Chilies, and Old El Paso Original Taco Seasoning. OLE! The Ground Turkey I used was Honeysuckle White Extra Lean Ground Turkey (99/1). I browned the Turkey in Canola Oil, seasoning it with Sea Salt, Ground Pepper, Ground Roasted Cumin, Dried Cilantro, and the Old El Paso Taco Seasoning. I almost always substitute Ground Turkey or Ground Buffalo for Ground Beef, all around healthier for you (See the end of the post).
Refried



My toppings for the Tacos include Sliced Black Olives, Sliced Green Chilies, Shredded Lettuce,  Sargento Reduced Fat 4 Cheese Mexican, and Old El Paso Taco Sauce (Medium). As I said Earlier I used Old El Paso Stand Up Taco Shells and I had a small side of Refried Beans topped with Daisy Reduced Fat Sour Cream. Can't wait to make some Ground Buffalo Tacos here in the next week or so! For dessert later a bowl of Breyer's Carb Smart Vanilla Ice cream topped with some sliced Mangos.




Ground Turkey vs Ground Beef


A 100-g serving of ground turkey contains 148 calories, while the same-sized serving of ground beef contains 192 calories.

Ground turkey contains much less fat than ground beef, which is generally considered to be a benefit. Each 100-g serving of ground turkey contains 7.7 g of fat, while 100 g of ground beef contains 12.7 g.

Both ground beef and ground turkey can be appropriate for carbohydrate-restricted diets, as both are carbohydrate-free.

Ground beef and ground turkey are both good sources of protein. Ground turkey contains slightly more protein, 19.7 g, than ground beef, which contains 19.4 g. This difference is unlikely to affect your overall health.

May 2-5, 2013 Wild Turkey Festival - McArthur, Ohio


Wild Turkey Festival

McArthur, Vinton County, Ohio

Streets of McArthur
May 2 - 5, 2013

Watch the downtown streets of McArthur come alive with food, music and fun for the whole family. Activities such as Great nightly entertainment on the sound stage, carnival rides and games, car show, quilt show, queen’s and baby contests. Grand parade will be Saturday, at 6:00p.m., followed by the crowning of the Wild Turkey Festival Queen. Festival hours: Thurs. 5pm-11pm, Fri. 11am-11pm, Sat. 11am-11pm and Sun. 12 noon-5pm. For information: call 740 596-9889 or 740 591-1118 Come join us for our 25+ year celebration!


Contact This Festival:

Vinton County Travel & Tourism at 67363 Infirmary Rd. McArthur, OH 45651
740-596-9889 or 740 591-1118
Email: scarletannegrey@yahoo.com


http://www.ofea.org/festivals-and-events/wild-turkey-festival.html

May 3-4, 2013 Dandelion May Fest & Great Dandelion Cookoff - Dover, Ohio






May 3-4, 2013  Dandelion May Fest & Great Dandelion Cookoff - Dover, Ohio

Breitenbach’s annual Dandelion Festival provides fun and many activities for the entire family. Dandelion wine sampling, cellar tours and live entertainment are scheduled for both days.  On May 4  at noon, children will enjoy the dandelion picking contest and making their own dandelion jelly.  Children should gather in the picnic shelter on top of the hill.  Dandelion sausage, dandelion bread, dandelion gravy, dandelion lasagna, dandelion ice cream and dandelion sangria will be available both Friday and Saturday.  The 20th Annual Great Dandelion Cookoff will be a major part of the festivities. Creative dandelion dishes provide tasty samplings while participants compete for cash awards.


Celebrate and learn about Dandelions!

Dandelions are great in food, they are fun to pick and they can beautify your life. Our juried dandelion arts and craft show features beautiful handmade jewelry, oil and watercolor paintings, candles, hand-made soaps (including dandelion soap), books about dandelions and much more.  Call 330-343-3603 for an application. Also, learn about cooking with dandelions and the healthful benefits dandelions give us.

Cooking Demo- 11:30 with Chef Sherry Schie from Shy Cellars; Cooking Demo- 12:30 with Cheryl Cohen from Taste of Home Cooking School; Cooking Demo- 2:00 with Jennifer Kohler from Breitenbach Wine Cellars


Dandelion Festival Entertainment:

Friday:

Reb & Tim — 12-3 ;Acoustic favorites-main stage

Alternavox — 3-7 ; Rock and Top 40- main stage

Saturday:

New Towne Cloggers– 10-11- main stage

Gary Lee– 10-3; folk singer- the Dandelion Cookoff building

Imaginary Cookies — 11-3; Rock and Top 40- main stage

Electric Mud — 4-8; Classic and Alternative Rock- main stage



Roadhouse Amphitheater 5840 Old Rt. 39 Dover, OH 44622


http://dandelionfestival.com/

Kitchen Hint of the Day!


Kitchen Hint of the Day!


Spray a small amount of vegetable oil on your knife before cutting a pie with a cream filling. This will stop the filling from sticking to your knife.

Fish of the Week - Grouper


Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the
 Malabar grouper   
order Perciformes.
Not all serranids are called groupers; the family also includes the sea basses. The common name grouper is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Gracila, Saloptia and Triso are also called groupers. Fish classified in the genus Plectropomus are referred to as coralgroupers. These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets (genus Alphestes), the hinds (genus Cephalopholis), the lyretails (genus Variola) and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "groupers" on its own is usually taken as meaning the subfamily Epinephelinae.



The word "grouper" comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language.
In Australia, the name "groper" is used instead of "grouper" for several species, such as the Queensland grouper (Epinephelus lanceolatus). In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo. In New Zealand, "groper" refers to a type of wreckfish, Polyprion oxygeneios, which goes by the Māori name hāpuku. In the Middle East, the fish is known as hammour, and is widely eaten, especially in the Persian Gulf region.



Groupers are teleosts, typically having a stout body and a large mouth. They are not built for long-distance, fast swimming. They can be quite large, and lengths over a meter and weights up to 100 kg are not uncommon, though obviously in such a large group, species vary considerably. They swallow prey rather than biting pieces off it. They do not have many teeth on the edges of their jaws, but they have heavy crushing tooth plates inside the pharynx. They habitually eat fish, octopuses, and crustaceans. Some species prefer to ambush their prey, while other species are active predators. Reports of fatal attacks on humans by the largest species, the giant grouper (Epinephelus lanceolatus) are unconfirmed .
Their mouths and gills form a powerful sucking system that sucks their prey in from a distance. They also use their mouths to dig into sand to form their shelters under big rocks, jetting it out through their gills. Their gill muscles are so powerful, it is nearly impossible to pull them out of a cave if they feel attacked and extend those muscles to lock themselves in.
Some research indicates roving coralgroupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.



Groupers are mostly monandric protogynous hermaphrodites, i.e. they mature only as females and have the ability to change sex after sexual maturity. Some species of groupers grow about a kilogram per year and are generally adolescent until they reach three kilograms, when they become female. The largest males often control harems containing three to 15 females. Groupers often pair spawn, which enables large males to competitively exclude smaller males from reproducing. As such, if a small female grouper were to change sex before it could control a harem as a male, its fitness would decrease. If no male is available, the largest female that can increase fitness by changing sex will do so.
However, some groupers are gonochoristic. Gonochorism, or a reproductive strategy with two distinct sexes, has evolved independently in groupers at least five times. The evolution of gonochorism is linked to group spawning high amounts of habitat cover. Both group spawning and habitat cover increase the likelihood of a smaller male to reproduce in the presence of large males. Fitness of male groupers in environments where competitive exclusion of smaller males is not possible is correlated with sperm production and thus testicle size. Gonochoristic groupers have larger testes than protogynous groupers (10% of body mass compared to 1% of body mass), indicating the evolution of gonochorism increased male grouper fitness in environments where large males were unable to competitively exclude small males from reproducing.



Many groupers are important food fish, and some of them are now farmed. Unlike most other fish species
Fried Grouper
which are chilled or frozen, groupers are usually sold live in markets. Many species are popular fish for sea-angling. Some species are small enough to be kept in aquaria, though even the small species are inclined to grow rapidly.



A newspaper reported a 180-kg grouper being caught off the waters near Pulau Sembilan in the Straits of Malacca on Tuesday, 15 January 2008.
Shenzhen newspaper reported a 1.8-meter grouper swallowed a 1.0-meter whitetip reef shark at the Fuzhou Sea World aquarium.
In September 2010, a Costa Rican newspaper reported a 2.3-meter (7.5 feet) grouper in Cieneguita, Limón. The weight of the fish was 250 kg and it was lured using one kilogram of bait.




Baked Grouper


INGREDIENTS:
1/2 cup butter, melted. Blue Bonnet Light Butter
2 tablespoons lemon juice
1/4 teaspoon garlic salt
1/2 teaspoon dried parsley
1/8 teaspoon smoked paprika
1/4 teaspoon ground white pepper
2 pounds grouper fillets
2 tablespoons reduced fat mayonnaise
1/8 teaspoon smoked paprika
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
2. Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
3. Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.


Nutrition
Information
Servings Per Recipe: 4
Calories: 465
Amount Per Serving
Total Fat: 30.8g
Cholesterol: 147mg
Sodium: 410mg
Amount Per Serving
Total Carbs: 1.1g
    Dietary Fiber: 0.1g
Protein: 44.4g

Monday, April 29, 2013

Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes...


Dinner Tonight: Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes, and Italian Pasta Salad





My Dad's in a rehab center that's on the opposite side of the County where we live and the drive is starting
to get to the both of us. We're going to try to have moved to a closer rehab center, if we can find one that's has an opening. It's incredible how many people are in these centers in the area. Hopefully we can find one soon. For dinner Mom stayed and had dinner with Dad at the center and I had a Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes, and a side of Italian Pasta Salad.



I used my last Wild Idea Buffalo Top Sirloin Steak, time to order more! I rubbed a little Extra Virgin Olive Oil on it, helps it not to stick to grill grate, and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I set the timer for 4 minutes and then flipped it over for another 3 1/2 minutes for a beautiful and delicious medium rare. As I've said many times,  "This is the best tasting Steak, Buffalo or Beef, there is!" It's all on how their raised, free range and grass fed. I topped it with Sauteed Baby Bella Mushrooms.


For side dishes I reheated the Baked Steakhouse Scalloped Red Potatoes I had leftover from the other night, another new favorite! Along with a small side of Italian Pasta Salad that I prepared last night. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.






Wild Idea Buffalo Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz.


Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!

http://wildideabuffalo.com/



Idahoan Steakhouse Scalloped Red Potatoes

Idahoan Steakhouse Scalloped Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a topping of crispy onions for an irresistible crunch! These Steakhouse Scalloped potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 2 cups boiling water.
Add 1/2 cup milk and stir to combine.
Bake uncovered at 450°F for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 170
Calories from fat 30 80
% Daily Value*
Total Fat 3.5g* 5% 14%
Saturated Fat 1.5g 8% 25%
Trans Fat 0g
Cholesterol 0mg 0% 5%
Sodium 390mg 16% 18%
Total Carbohydrates 21g 7% 7%
Dietary Fiber 2g 8% 8%
Sugars 2g
Protein 2g

http://idahoan.com/

One of America's Favorites - Meatballs


A meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other
Spaghetti and Meatballs
ingredients, such as breadcrumbs, minced onion, spices, possibly eggs and herbs. Meatballs are usually prepared and rolled by hand, and are cooked by frying, baking, steaming, or braising in sauce.
There are many types of meatball recipes using different types of meats and spices, including vegetarian and fish alternatives, and various methods of preparation.
The ancient Roman cookbook Apicius included many meatball-type recipes. From the Balkans to India, there is a large variety of meatballs in the kofta family.



Meatballs across various cultures


*Chinese meatballs (specifically, a dish common in Shanghai cuisine) are most often made of pork and are usually steamed or boiled, either as-is, or with the addition of soy sauce. Large meatballs, called lion's heads, can range in size from about 5 cm to 10 cm in diameter. Smaller varieties, called pork balls, are used in soups. A Cantonese variant, the steamed meatball, is made of beef and served as a dim sum dish. A similar dish is called the beef ball, and the fish ball is yet another variety made from pulverized fish. In northern China, irregular balls made from minced meat and flour are often deep-fried and eaten for special occasions.


*In Italy, meatballs are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are: beef and or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs and parsley, mixed and rolled by hand to a golf ball size. In the Abruzzo region of Italy, especially in the Province of Teramo, the meatballs are typically the size of marbles, and are called polpettine.


*The Japanese hamburger steak, hanbāgu, is typically made of ground beef, milk-soaked panko (bread crumbs) and minced, sauteed onions. They are typically eaten with a sauce made from ketchup and Worcestershire sauce. Chinese style meatballs are also popular.



A variety of Chinese meatballs and fishballs

*In Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef, pork and sometimes
veal, sometimes including breadcrumbs soaked in milk, finely chopped (fried) onions, some broth and often including cream. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes fresh pickled cucumber. Traditionally, they are small, measuring one inch in diameter. In the United States, there are a number of variations, based on the assimilation of Swedes in the Midwest.


*In Turkey, meatballs are called Köfte and are extremely popular, there are at least 50 different versions. Meatballs in Turkey are usually made with ground lamb or a mix of ground beef and lamb. Most popular ones are İnegöl Köfte, İzmir Köfte, Şiş Köfte, Kadınbudu Köfte and Akçaabat Köftesi.


*In the United Kingdom, faggots are a type of spicy pork meatball. A faggot is traditionally made from pig heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring, and sometimes breadcrumbs.


*In the United States, meatballs are commonly served with spaghetti as in spaghetti and meatballs, a dish in Italian American cuisine, assimilated from Italian immigrants coming from southern Italy in the early 19th century. Over time, the dishes in both cultures have drifted apart in similarity. In the southern United States, venison or beef is also often mixed with spices and baked into large meatballs that can be served as an entree. Another variation, called "porcupine meatballs" are basic meatballs often with rice in them.


*In Vietnam, meatballs (thịt viên hay mọc, bò viên, cá viên) can be used as an ingredient in phở, hủ tiếu. It is also common to cook meatballs in tomato sauce, and finely chopped spring onion and peppers are added before serving. In bún chả (a specialty Vietnamese rice noodle), meatballs are grilled to be chả and served with bún (rice noodles) and dipping sauce (based on fish sauce seasoned with rice vinegar, sugar, garlic, and chili). Xíu Mại is a pork meatball in a tomato sauce often served with a baguette.



Kofta is a Middle Eastern and South Asian meatball or dumpling. The word kofta is derived from Persian kūfta: In Persian, کوفتن (kuftan) means "to beat" or "to grind" or meatball. In the simplest form, koftas consist of balls or fingers of minced or ground meat – usually beef or lamb – mixed with spices and/or onions. The vegetarian variety like lauki kofta, shahi aloo kofta, malaai kofta are popular in India.
The meat is often mixed with other ingredients such as rice, bulgur, vegetables, or eggs to form a smooth paste. Koftas are sometimes made with fish or vegetables rather than meat, especially in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce. Variations occur in North Africa, the Mediterranean, Central Europe, Asia and India. According to a 2005 study done by a private food company, there were 291 different kinds of kofta in Turkey, where it is very popular. In Arab countries, kufta is usually shaped into cigar-shaped cylinders.
Early recipes (included in some of the earliest known Arabic cookbooks) generally concern seasoned lamb rolled into orange-sized meatballs, and glazed with egg yolk and sometimes saffron. This method was taken to the west and is referred to as gilding, or endoring. Many regional variations exist, notable among them the unusually large Iranian Kufteh Tabrizi, having an average diameter of 20 cm (8 in).
Koftas in South Asian cuisine are normally cooked in a spicy curry and sometimes with whole pre-boiled eggs. Sometimes the eggs are encased in a layer of the spicy kofta meat so that the final product resembles an Indian Scotch egg. These kofta dishes are very popular with South Asian families and are widely available from many Indian restaurants. In West Bengal, India and Bangladesh, koftas are made with prawns, fish, green bananas, cabbage, as well as minced goat meat.



The record for World's Largest Meatball was set several times in 2009. It was first set in Mexico in August weighing 49.4 kg (109 pounds) and then again a month later in Los Angeles when late-night talk show host Jimmy Kimmel helped set the record weight at 90 kg (198.6 pounds). In October 2009, an Italian eatery in Concord, New Hampshire set the new record at 101 kg (222.5 pounds).

Kitchen Hint of the Day!


Kitchen Hint of the Day!


It's always disappointing when you slice into your carefully prepared pie only to find that the bottom is soggy. If you have a problem with fruit juices soaking the bottom of your pie crust, brush the bottom crust with egg white before adding the filling. This will seal the crust and solve the problem. If your fruit filling is simply too wet, thicken it up. The best thickener is 3 - 4 tablespoons of minute tapioca. Just mix it with the sugar before adding to the fruit. Other solutions for soggy pie bottoms include prebaking the pie crust, partially cooking the filling, or brushing the crust with jelly before you fill it. When using a cream filling in a pie, sprinkle the crust with granulated sugar before adding the filling to keep the crust flaky.

Sunday, April 28, 2013

Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets w/…


Dinner Tonight: Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets w/ Whole Grain Bread




With Dad in rehab and Mom staying there the biggest part of the day I've been taking over all the daily house
work, still looking for an easier way to vacuum while in a wheelchair! I've scanned the net but nothing out there. As hey say you gotta do what you have to do! Anyway for dinner I prepared Velveeta/Kraft Cheesy Skillets Dinner Chili Cheese Mac, using Jennie – O Extra Lean Ground Turkey and added 1 can of Joan of Arc Light Red Kidney Beans. This is has become one of my favorite comfort foods. I pan so easy clean up, has, cheese, pasta, and for a meat it has ground turkey, and you can add a can of kidney beans to make it that much heartier!





As in all the Cheesy Skillet Dinners the kit includes: Pasta, Velveeta Cheese Sauce, and Seasoning pack. All I had to do was add the 2 cups of water and 1 lb. of Ground Turkey, and 1 can of Joan of Arc Light Red Kidney Beans. I used Jennie – O Extra Lean Ground Turkey. Using the Extra Lean Ground Turkey instead of the Ground Beef you can lower the calorie count by anywhere from 60 – 80 calories! As I browned the Turkey I added Sea Salt, Pepper, and Ground Smoked Cumin for seasoning. It’s ready in about 10 minutes. I then add 2 cups of water, the seasoning and pasta. Simmer for 10 – 12 minutes and add the Velveeta Cheese and your ready for dinner. I’ll leave the instructions at the end of the post. It’s 380 calories and 28 carbs but you can lower the calorie count by using the Ground Turkey as stated above. The Ultimate Cheeseburger Dinner is very good but i think this is my new favorite. I really like the Chili Seasoning! Another one pan quick, easy, and delicious Velveeta/Kraft Dinner! I also had a couple of slices of Aunt Millie’s Light Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.




Velveeta/Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets

Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets features creamy cheese sauce with pasta and premium seasonings. Make your family smile with ooey gooey Velveeta Cheesy Skillets.

Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets:
Made with real cheddar cheese
Just add ground beef
Makes about 5 servings
Ready in about 20 minutes
Velveeta Cheesy Skillets Chili Cheese Mac

Ingredients:
* 1 LB. Ground Beef or Ground Turkey (Extra Lean)
* Sea Salt, Pepper, Cilantro, Ground Smoked Cumin to taste; Optional
* 2 Cups Water
* 1 Velveeta Cheesy Skillets Dinner Kit/Chili Cheese Mac

Instructions:
* Brown and season 1 LB. Ground Turkey in large skillet. Drain
* Add 2 cups water, seasoning and pasta. Bring to a boil. Reduce Heat.
* Cover, Simmer and stir often until most of water is gone about 11-13 minutes. Remove from heat.
* Add Cheese from Velveeta Cheese Pouch. Stir in Cheese Sauce and serve
Nutrition Facts
Velveeta – Cheesy Skillets- Chili Cheese Mac W/ 90% Lean Beef
Calories 380
Total Fat 16 g
Saturated 6 g
Polyunsaturated 0 g
Monounsaturated 0 g
Trans 1 g Protein 27 g
Cholesterol 75 mg
Sodium 830 mg
Potassium 0 mg
Total Carbs 28 g
Dietary Fiber 2 g
Sugars 5 g

Kitchen Hint of the Day!

Making a graham cracker crust can turn into quite a mess - particularly when pressing the crumbs into the pie plate with greasy, buttered hands. Stop the crumbs from sticking by putting your hands into a plastic bag before the pressing begins.

Sundays Pot Roast


Pot Roast and it's only 301 calories and 16 carbs!


Pot Roast


Ingredients

1 lean boneless beef chuck roast (about 4-5 pounds)
1 tablespoon extra virgin olive oil
1 to 2 teaspoons rubbed sage
1/4 teaspoon freshly ground pepper
1 cup low-sodium beef broth
6 medium red potatoes (about 2 pounds), cut in quarters
3 to 4 carrots, cut into 1-inch pieces
1 medium onions, quartered
5 teaspoons cornstarch
1/4 cup water


Directions

In a Dutch oven, brown roast on both sides in oil. Season with sage and pepper. Add broth. Cover and bake at 325°F (160°C) for 2 1/2 hours.
Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.
Remove roast and vegetables to a serving platter and keep warm.
Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.
Makes 12 servings.


Nutritional Information : Serving Size: 1/12 recipe; Calories: 301; Sodium: 59 mg; Cholesterol: 82 mg; Carbohydrate: 16 gm; Protein: 27 gm; Fat: 14 gm.

Saturday, April 27, 2013

Fried Haddock w/ Baked Steakhouse Scalloped Red Potatoes, Green Beans, and...


Dinner Tonight: Fried Haddock w/  Baked Steakhouse Scalloped Red Potatoes, Green Beans, and Whole Grain Bread




Spent the afternoon at the rehab center with my Dad. Yesterday was a rough day for him, he just wasn't
feeling up to par. Today was a much better day for him. He felt good and we were able to get him outside a bit, which always helps! I had some more of the Haddock frozen and I had it thawing in the fridge overnight. So for dinner tonight I prepared;  Baked Steakhouse Scalloped Red Potatoes, Green Beans, along with sliced Whole Grain Bread.



 I used the Zatarain’s Fish Fri Lemon Pepper Seafood Breading Mix again. I love this breading it's quickly became my favorite Fish breading. I had the fillet cut into two smaller pieces and rinsed off with water already. I then poured some of the breading mix into a Hefty Zipper Bag and added the Fish shaking it in the bag until it was well covered. I skillet fried it in about a 1/2 inch of Canola Oil until it was golden brown. With this breading the Fish comes out perfect. The crust and the seasoning is meant for Fish!



For side dishes I prepared a new one from Idahoan; Idahoan Steakhouse Scalloped Red Potatoes. I really love using the Idahoan Products, their all delicious and so easy to prepare and this new one is no different. Great seasoning and taste and love the added Bacon and Ranch to it. Another great option from Idahoan. I also had a slice of Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice cream topped with fresh Mango slices.




Lemon Pepper Fish-Fri

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1140mg 48%

Total Carb: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx




Idahoan Steakhouse Scalloped Red Potatoes

Idahoan Steakhouse Scalloped Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a topping of crispy onions for an irresistible crunch! These Steakhouse Scalloped potatoes will add premium restaurant quality flavor to any meal.


Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 2 cups boiling water.
Add 1/2 cup milk and stir to combine.
Bake uncovered at 450°F for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.


Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 170
Calories from fat 30 80
% Daily Value*
Total Fat 3.5g* 5% 14%
Saturated Fat 1.5g 8% 25%
Trans Fat 0g
Cholesterol 0mg 0% 5%
Sodium 390mg 16% 18%
Total Carbohydrates 21g 7% 7%
Dietary Fiber 2g 8% 8%
Sugars 2g
Protein 2g

Dijon Chicken Cutlets


Thank you for passing this along Aimee! Diabetic friendly - Dijon Chicken Cutlets



Dijon Chicken Cutlets


Ingredients


4 skinless, boneless chicken breast halves
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 garlic cloves, finely minced
1/2 cup dry white wine
1/4 cup water
2 tablespoons Dijon-style mustard
1/2 teaspoon roasted ground cumin
1/2 teaspoon dried dill
1/4 teaspoon coarsely ground pepper
1/3 cups chopped fresh parsley


Directions

Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
Heat butter and oil over medium-high heat in a large skillet; brown chicken pieces about 3 minutes on each side. Transfer chicken to a platter; keep warm and set aside.
Saute garlic for 15 seconds in skillet drippings; add the wine, water, mustard, dill weed, salt and pepper. Bring to a boil and reduce volume by 1/2, stirring up the browned bits at the bottom of the skillet.
Pour sauce over chicken cutlets. Sprinkle with parsley and serve.
Makes 4 servings.

Nutrition information per serving: Calories 223, fat 9 g, cholesterol 2 mg, sodium 235 mg, Protein 27 g.

Choose This, Not That Diabetic Snacks


This weeks Diabetic Living on Line is all about those snack cravings! http://www.diabeticlivingonline.com/






Choose This, Not That Diabetic Snacks
By Marsha McCulloch, M.S., RD, LD, 2013

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.



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.

Note: The following nutrition information was tallied based on online nutrient databases, food labels, recipe calculations, and restaurant nutrition information....


*Read the complete article by clicking the link below*


http://www.diabeticlivingonline.com/food-to-eat/nutrition/low-carb-snacks-for-diabetes/?sssdmh=dm17.663773&esrc=nwdlo042313

Friday, April 26, 2013

Grilled Shrimp Tacos Sliced w/ Papaya and Mango


Dinner Tonight: Grilled Shrimp Tacos Sliced w/ Papaya and Mango



Spent the morning with Dad at the rehab center. It was another sunny but cool day but they say in the 70's
for the weekend! For dinner a tasty and light meal; Grilled Shrimp Tacos. Instead of using the grill I used a cast iron grill pan. I also cut back on the recipe because I only made 3 Tacos, the recipe I listed below is for 6 Tacos.





To prepare the Shrimp you'll need the following ingredients to make the Marinade; 1/4 cup Extra Virgin Olive Oil, 1/4 cup Lime Juice, 2 tablespoons chopped fresh Cilantro, 2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced, 1 tablespoon Honey, 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder, and 1/2 teaspoon Sea Salt. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.



Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink. To serve, place 3 shrimp on each tortilla. Top with Lettuce, Black Olives, Diced Mango and Pineapple, and serve immediately. The Shrimp came out incredible! The Marinade just gives it all kinds of flavor. You can use your own favorite Taco toppings, which is what I used. Very good recipe! I also had a small bowl of Sliced Mango and Sliced Papaya on the side. For dessert later a Jello Sugarless Dark Chocolate Pudding.





Grilled Shrimp Tacos


Ingredients

(Serves 6)

1/4 cup Extra Virgin Olive Oil
1/4 cup Lime Juice
2 tablespoons chopped fresh Cilantro
2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced
1 tablespoon Honey
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/2 teaspoon Sea Salt
1 Small can of Sliced Black Olives
Diced Mango and Pineapple
Shredded Lettuce
1 pound Jumbo Shrimp (16 to 20 count), peeled and deveined
6 flour Tortillas (6-inch)


Directions

1. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.
2. Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm.
3. Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink.
4. To serve, place 3 shrimp on each tortilla. Top with Lettuce, Black Olives, Diced Mango and Pineapple, and serve immediately.

Kitchen Hints of the Day!


Hint #1 Never stretch pie dough when you are placing it in the pan. Stretched dough usually shrinks from the side.


Hint #2 Pies with graham cracker crusts can be difficult to remove from the pan. However, if you dip the bottom of the pan in warm water for 10 seconds, the pie will come right out without any damage.




Thursday, April 25, 2013

Grilled BBQ Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread


Dinner Tonight: Grilled BBQ Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread




Well my Dad was moved this afternoon from the hospital to a rehab center, at least 2 weeks or more till he
regains his strength. The weather, it's a sunny but cool day again. Where is our warm Spring weather? I found time this afternoon to work on the gas grill. Cleaned the burner and gas line, and got it going again! I think it's about worn out, hopefully I'll get another Summer out of it. For dinner tonight; a Grilled BBQ Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread. My first grilled Chop of the Spring!



I used a Costco Center Cut Pork Loin Chop. I love Costco's Meats. If you've never tried them you should. After warming up the grill I seasoned my Chop with McCormick Grinder Sea Salt and Black Peppercorn. It was a fairly thick cut Chop so I had to keep it on the grill a little longer than normal. When the Chop was done I immediately brushed both sides with my favorite BBQ Sauce, JB 's Fatboy Haugwaush Sauce. I just love all the JB 's Fatboy BBQ Sauces and Rubs but the Haugwaush Sauce is my favorite! It's a flavorful thick Sauce with a perfect blend of spices and ingredients. Another must try if you haven't. The Chop was juicy and full of flavor! Love that Grill!



For sides I warmed up some Idahoan Homestyle Mashed Potatoes. I used the single serve microwavable one. I also warmed a single serve can of Del Monte Cut Green Beans and had Healthy Life Whole Grain Bread topped with a bit of I Can't Believe It's Not Butter. For dessert later a Healthy Life Chocolate Swirl Frozen Yogurt.


   




JB 's Fatboy Haugwaush Sauce

Product Description
Be happier than a pig in sauce after adding Haugwaush to any meat product. Serve direct as a condiment or coat on grilled meats the last few minutes of cooking time. Sauce will caramelize on meat when heated through.
Warning: Consumer should be aware that frequent use of this sauce may result in the temptation to ‘pig out’ at the dinner table.
Shake well before using. Refrigerate after opening. Made in the USA.
Ingredients: Red ripe tomatoes, brown sugar, mustard, natural smoke flavor, filtered water, vinegar, honey, kosher salt, onion, garlic, natural flavor, turmeric, tamarind, and spices.

Nutritional Facts
Serving Size: 2 Tbsp (35 g) Servings: 12 Size: 12 fl. oz. (354.9 ml) Calories: 80 Total Fat: 0 g (0% DV) Sodium: 230 mg (9% DV) Total Carbohydrate: 20 g (7% DV) Sugars: 19 g Protein: 0 g Vitamin A: 6% DV Vitamin C: 4% DV Percent Daily Values (DV) are based on a 2,000 calorie diet.

http://jbsfatboy.com/





Buttery Homestyle Flavored Mashed Potatoes Cup

Idahoan’s popular Buttery Homestyle mashed potatoes now available in a convenient, portable, easy-to-prepare cup. You’ll find many new uses for Buttery Homestyle mashed potatoes in a cup, from snacks to work-time lunch sides. The flavor of Idahoan’s best, now in an ultra convenient pack.


Microwave Directions
CAUTION: KEEP KIDS SAFE! Cup and potatoes will be VERY HOT!

Remove lid completely.
Add cold water to fill-line in cup. Stir thoroughly to moisten all potatoes.
Microwave uncovered on HIGH for 1 1/2 minutes. CAUTION: Cup and contents will be very hot!
Stir well and let stand for 1 minute. Enjoy.
INGREDIENTS: IDAHO® POTATOES, PARTIALLY HYDROGENATED OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: SOYBEAN, COTTONSEED, SUNFLOWER), CORN SYRUP SOLIDS, SALT, MALTODEXTRIN, COCONUT OIL, NONFAT DRY MILK, SUGAR, WHEY POWDER, SODIUM CASEINATE, BUTTER POWDER [BUTTER (SWEET CREAM, SALT, ANNATTO COLOR), NONFAT MILK SOLIDS, SODIUM CASEINATE AND DISODIUM PHOSPHATE], MONO AND DIGLYCERIDES, CALCIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVORS, SPICE, SODIUM ACID PYROPHOSPHATE, SODIUM BISULFITE, DIPOTASSIUM PHOSPHATE, LECITHIN, ARTIFICIAL COLOR, CITRIC ACID, MIXED TOCOPHEROLS (VITAMIN E) AND LESS THAN 2% SILICON DIOXIDE ADDED AS AN ANTI-CAKING AGENT.


Nutrition Facts
Amount Per Serving
Calories 110
Calories from fat 25
% Daily Value*
Total Fat 3g* 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 450mg 19%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 2g


http://idahoan.com/products/buttery-homestyle-flavored-mashed-potatoes-cup/

Kitchen Hints of the Day!


Even if your pie's filling is near perfect, you won't win any accolades for your creation unless its crust is up to
Apple Pie Crust
par. Here are a few tips for making perfectly flaky pie crusts.


* Be sure the liquid used in your pie crust dough is ice cold. In fact, anything hot going into a pie crust will affect it.



* Add a teaspoon of vinegar to the water for an even flakier crust, or substitute sour cream or whipping cream for the entirety of the water.



* Low gluten flour such as pastry flour is your best bet. Cake flour is too soft and won't give the crust the body it needs, and bread flour has too high a gluten content and would make a tough crust. As a substitute for pastry flour, combine two parts all-purpose flour and one part cake flour or instant flour.



*Replace the shortening or butter with lard. Lard has larger fat crystals and three times the polyunsaturates as butter, making the crust flakier.

Wild Idea Buffalo Recipe of the Week - Buffalo Liver Pate’


Another good one from Jill O'Brien of Wild Idea Buffalo!



Buffalo Liver Pate’
By: Jill O'Brien


Will serve 24 for hors d’oeuvres.

Buffalo Liver Pate

Ingredients:

4 T. butter
1 lb. Buffalo Liver – (soak in milk for 1 hr. at room temp. – remove & pat dry)
½ lb. Buffalo Breakfast Sausage or organic Chicken Sausage
½ onion chopped
1 T. garlic
½ tsp. thyme
½ tsp. sage
¼ tsp. nutmeg
pinch of allspice
½ tsp. salt
1 tsp. pepper
1/3 cup cognac or brandy
1 tsp. smoked paprika
salt & pepper to taste
¼ cup finely chopped parsley
In heavy skillet over medium high heat melt butter. Add, Buffalo Liver, Chicken Sausage onion, garlic & spices, sauté. Continue cooking for 8 minutes. Deglaze pan with cognac, cook for 2 minutes, and remove from heat. Transfer to food processor & puree until smooth, season with smoked paprika & salt & pepper to taste.

Line the inside of the mold with saran wrap, fill with pate. Press pate down, cover and chill overnight. Remove from mold and let set at room temperature for 1 hr.

Dust pate with finely chopped parsley, serve with apples, and crackers or baguette slices.


http://wildideabuffalo.com/2012/buffalo-liver-pate/



Buffalo Liver
Pure grass-fed only liver tastes better! Loaded with iron, it's an athletes favorite. The clean rich flavor is
wonderful in pates or sauteed.

8 oz. Package

http://buy.wildideabuffalo.com/products/liver

Wednesday, April 24, 2013

Subway 6″ Turkey Breast & Black Forest Ham Sub and Ruffles Light Chips


Dinner Tonight: The Kitchen is Closed – Subway 6″ Turkey Breast & Black Forest Ham Sub and Ruffles Light Chips




i was making a light Breakfast this morning around 6:30 and it was 64 degrees. At noon it was 40 degrees and by nightfall they say around 35 degrees with a frost warning for in the morning. A very odd Spring this year. I spent the afternoon at the hospital visiting my Dad who is getting a lot better but will have to spend some time in rehab to regain his strength. So after that I really didn't want to cook so once again the kitchen was closed and it was Subway to the rescue! I had a 6″ Black Forest Ham and Turkey Sub on a 9 grain Wheat Bun w/ Black Olives, Lettuce while Mom had a Subway Club. The total calories for the sub is 320 calories and 44 carbs. I added Hellman’s Light Mayo and French’s Yellow mustard to the Sandwich when I got home. I also had a side of Ruffle’s Light Fat Free Potato Chips, 80 calories and 17 carbs per serving (15 Chips). For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn.





Kitchen Hint of the Day!


Do you want your pies to glisten like those in the bakery? It's easy with this trick: Just beat an egg white and brush it over the crust before baking. This works especially well for a pie that has a top crust, like apple pie.

April 25-28, 2013 84th Annual Geauga County Maple Festival - Chardon, Ohio


April 25-28, 2013  84th Annual Geauga County Maple Festival - Chardon, Ohio
The festival celebrates the production of maple syrup, a leading agricultural industry in Northern Ohio. Events include two grand parades, maple syrup judging & auction, queen's contest, photo contest, "Sap Run", bathtub races, craft show, concessions, rides, and continuous grandstand entertainment.



GEAUGA COUNTY MAPLE FESTIVAL!!
April 25, 26, 27, & 28, 2013

2013 IS OUR 84th YEAR !!

The Geauga County Maple Festival is held on beautiful Chardon Square and opens on Thursday of the last full weekend in April. The festival celebrates the production of maple syrup, a leading agricultural industry in Northern Ohio.

Events include two grand parades, maple syrup judging & auction, queen's contest, photo contest, "Sap Run", bathtub races, craft show, concessions, rides, and continuous grandstand entertainment.


http://www.maplefestival.com/homecountdown.html

Tuesday, April 23, 2013

Beefy Potato Salad with Green Beans w/ Sourdough Baked Bread


Dinner Tonight: Beefy Potato Salad with Green Beans w/ Sourdough Baked Bread



A very long day. We had to admit my Dad into the hospital again, pneumonia again. Plus they informed us that after getting rid of the pneumonia he'll have to go into rehab for a while to build his strength back up. So for dinner I wanted to make a good hot meal for my Mom after she got back from being at the hospital all day. So I prepared a new recipe for dinner Beefy Potato Salad with Green Beans along with baking a California Sourdough Bread Loaf.



I came across this recipe on one of my email newsletters from Potato Goodness web site, which is full of
some great recipes. I did make a change in the recipe, I didn't have a Vinaigrette Dressing so I used a Ken's Steakhouse Lite Northern Italian With Basil and Romano Dressing and Marinade. It worked out great as the marinade! Fantastic flavor and only 45 calories and 1 carb per serving. I also used Canola Oil instead of Vegetable Oil. I used a Walmart Top Sirloin 1 1/2 lb Steak that I trimmed and sliced into thin strips. I then put it in a Hefty Zip Bag and added my Ken's Marinade and then refrigerated it for about 2 hours or so. To prepare it I needed 1 pound beef top sirloin, cut 3/4 to 1 inch thick, 1/2 cup prepared vinaigrette dressing with Parmesan cheese (Ken's Lite), divided, 2 tablespoons vegetable oil (Canola Oil), divided, 3 cups frozen cut green beans, and 1 package (1-1/4 pound) refrigerated prepared potato wedges.



Then to prepare it I heated 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Added green beans; stir-fry 5 minutes. Added remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until the potatoes and green beans are heated through and starting to brown. Remove from skillet; kept warm. Then heated the same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef. Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature. This makes on delicious and light meal! My Mom really enjoyed it after her long day at the hospital with my Dad. I also heated up a California Sourdough Loaf of Bread, that I had purchased from Kroger bakery. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 


Beefy Potato Salad with Green Beans


Ingredients
1 pound beef top sirloin, cut 3/4 to 1 inch thick
1/2 cup prepared vinaigrette dressing with Parmesan cheese, divided
2 tablespoons vegetable oil, divided
3 cups frozen cut green beans
1 package (1-1/4 pound) refrigerated prepared potato wedges


Preparation
1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.

3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.

4. Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.

Variations
Cook's Tip:  1 pound beef top round steak, but 3/4 to 1 inch thick or flank steak may be substituted for top sirloin steak. Prepare recipe as directed above.

Cook's Tip:  Four cups leftover cooked potato wedges may be substituted for refrigerated prepared potatoes. Prepare recipe as directed above.

Nutrition information per serving, using beef top sirloin steak: 491 calories; 22 g fat (4 g saturated fat; 7 g monounsaturated fat); 53 mg cholesterol; 394 mg sodium; 43 g carbohydrate; 5.1 g fiber; 32 g protein; 9.6 mg niacin; 1 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 30.4 mcg selenium; 5.4 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving, using beef flank steak: 494 calories; 23 g fat (5 g saturated fat; 8 g monounsaturated fat); 457 mg cholesterol; 388 mg sodium; 43 g carbohydrate; 5.1 g fiber; 3 g protein; 9 mg niacin; 1 mg vitamin B6; 1.4 mcg vitamin B12; 2.9 mg iron; 27.1 mcg selenium; 4.8 mg zinc.

This recipe is an excellent source of fiber, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving, using beef top round steak: 493 calories; 22 g fat (4 g saturated fat; 7 g monounsaturated fat); 65 mg cholesterol; 375 mg sodium; 43 g carbohydrate; 5.1 g fiber; 33 g protein; 7 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 3.7 mg iron; 31 mcg selenium; 5.2 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.


http://www.potatogoodness.com/recipes/beefy-potato-salad-with-green-beans/

Kitchen Hint of the Day!

Keep your ice cream cones leak - free with this simple tip: Place a miniature marshmallow or chocolate kiss in the bottom of the cone before adding the ice cream. Either of them can help prevent the cone from leaking - and they're a delicious treat at the end!

Fish of the Week - Flounder


Flounder are a group of flatfish species. They are demersal fish found at the bottom of coastal lagoons and
estuaries of the Northern Atlantic and Pacific Oceans.



There are a number of geographical and taxonomical species to which flounder belong.
* Western Atlantic
* Gulf flounder - Paralichthys albigutta
* Southern flounder - Paralichthys lethostigma
* Summer flounder (also known as fluke) - Paralichthys dentatus
* Winter flounder - Pseudopleuronectes americanus
* European waters
* European flounder - Platichthys flesus
* Northwestern Pacific
* Olive flounder - Paralichthys olivaceus



In its life cycle, an adult flounder has two eyes situated on one side of its head, while at hatching one eye is located on each side of its brain. One eye migrates to the other side of the body as a process of metamorphosis as it grows from larval to juvenile stage. As an adult, a flounder changes its habits and camouflages itself by lying on the bottom of the ocean floor as protection against predators. As a result, the eyes are then on the side which faces up. The side to which the eyes migrate is dependent on the species type.



Flounder ambush their prey, feeding at soft muddy areas of the sea bottom, near bridge piles, docks and coral reefs. They have been found at the bottom of the Mariana trench, the deepest known ocean canyon. Swiss scientist Jacques Piccard and US Navy Lt. Don Walsh reached a depth of 10,916 meters (35,814 ft) and were surprised to discover sole or flounder about 30 cm long.
A flounder's diet consists mainly of fish spawn, crustaceans, polychaetes and small fish. Flounder typically grow to a length of 12.5–37.5 centimeters (4.9–14.8 in), and as large as 60 centimeters (24 in). Their width is about half their length. Male Platichthys are known to display a pioneering spirit, and have been found up to 80 miles off the coast of northern Sardinia, sometimes with heavy encrustations of various species of Barnacle.



World stocks of large predatory fish and large ground fish such as sole and flounder were estimated in 2003 to be only about 10% of pre-industrial levels, largely due to overfishing. Most overfishing is due to the extensive activities of the fishing industry. Current estimates suggest that approximately 30 million flounder (excluding sole) are alive in the world today. In the Gulf of Mexico, along the coast of Texas, research indicates the flounder population could be as low as 15 million due to heavy overfishing and industrial pollution.
According to Seafood Watch, Atlantic flounder and sole are currently on the list of seafood that sustainability-minded consumers should avoid.



A flounder plays a prominent role in the German folk tale "The Fisherman and His Wife" collected by the Brothers Grimm and in Günter Grass's novel The Flounder.
"Flounder" is the nickname given to the character Kent Dorfman (played by actor Stephen Furst) in the classic 1978 comedy film, Animal House.

Crab Stuffed Flounder


Crab Stuffed Flounder

INGREDIENTS:
1 1/2 pounds flounder fillets
1 cup crabmeat - drained, flaked and
cartilage removed
1 tablespoon finely chopped green bell
pepper
1/4 teaspoon ground dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
1/4 cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley


DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
4. Bake the fillets at 400 degrees for 15 minutes.
5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
6. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.



Nutrition
Information
Servings Per Recipe: 6
Calories: 308
Amount Per Serving
Total Fat: 21.2g
Cholesterol: 127mg
Sodium: 408mg
Amount Per Serving
Total Carbs: 2.2g
    Dietary Fiber: 0.2g
Protein: 26.5g

Monday, April 22, 2013

Smoked Cheddar Bison Burger w/ Baked Fries


Dinner Tonight: Smoked Cheddar Bison Burger w/ Baked Fries





It was only 32 degrees this morning when I first got up but it warmed up real quick. Turned out to be a
beautiful sunny Spring Day, (Earth Day), and it warmed up to about 68 degrees! I was going to grill out but it looks as though I'm going to have to make some repairs on the grill or perhaps buy a new one as it wouldn't light. So dinner was prepared indoors and I prepared; Smoked Cheddar Bison Burger w/ Baked Fries.



I used my favorite Buffalo Meat, the Wild Idea Buffalo 1/4 lb. Bison Pattie. The last time I placed an order I ordered 3 packages of them, plenty in stock for the early grilling season! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I skillet fried it in Canola Oil about 3 1/2 minutes per side. Served it on a Aunt Millie's Light Whole Grain Bun topped with a slice of Bordens Smoked Cheddar. The taste of Buffalo is so much better than Beef, especially Wild Idea Buffalo. It's all on how their raised which makes them taste better than most Buffalo meat. I left a link at the bottom of the post to give you some background on Wild Idea Buffalo.



For a side I got the Potato Fry Cutter out and cut some fresh Golden Potato Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, Garlic Powder, and just a touch of Extra Virgin Olive Oil. Baked them on 425 degrees until done. Served with a side of Hunt's Ketchup. Also had an ice cold Peach Diet Snapple. For dessert later a Jello Sugar Free Double Chocolate Pudding.



Wild Idea Buffalo

100% Grass Fed & Free Roaming
Wild Idea bison graze much like their ancestors, eating nothing but the grass beneath their feet. The nutrient dense native grasses they eat, produce a delicious, healthy red meat, rich in omega 3s. Unlike most buffalo, ours are NEVER feedlot confined or corn finished. Our bison are 100% Grass-Fed and Free Roaming, 100% Antibiotic and Hormone Free, 100% Humanely Harvested. Always!


Restore & Reduce
Our food system turns native prairies into grain fields for feedlot animals—not people. It turns a naturally bio-diverse landscape into a monoculture, destroying thousands of species in the process. Our buffalo help restore the land they graze to greater biodiversity. There are no fossil fuels used to plant and fertilize crops, and no trucks moving feed and animals to feedlots.


Decadently Delicious
The incredible flavor of Wild Idea Buffalo's meat is the result of lives more naturally lived. Its clean, rich, slightly sweet taste has subtle notes of grass, sage and we swear—sunshine. Our animals are given respect, dignity and love. They lived and died free so you can enjoy with guiltless pleasure.


Wild Idea Buffalo meat is:

*Lower in calories, fat, and cholesterol than chicken or fish.
*40% more protein than beef.
*Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
*100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
*Red Meat That’s Good for You!


http://wildideabuffalo.com/

Kitchen Hint of the Day!

A great healthy summer treat for the kids is to cut a banana in half (horizontally, not vertically), put a popsicle stick in the flat end, dip it in some melted chocolate or sundae topping, and freeze it for a few hours on waxed paper. Your kids will love you for these banana treats! (At least for a while!)

Earth Day - April 22, 2013


Let’s all do our part to help Mother Earth!
Earth Day 2013

One of America's Favorites - Fish and Chips


Fish and chips is a take-away food which consists of battered fish and deep-fried chips, sometimes
Fish and chips in Norfolk, England
accompanied by mushy peas and tartar sauce.



Fish and chips became a stock meal among the working classes in Great Britain as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, which meant that fresh fish could be rapidly transported to the heavily populated areas. In 1860, the first fish and chip shop was opened in London by Joseph Malin.

Deep-fried chips (slices or pieces of potato) as a dish may have first appeared in Britain in about the same period: the Oxford English Dictionary notes as its earliest usage of "chips" in this sense the mention in Dickens' A Tale of Two Cities (published in 1859): "Husky chips of potatoes, fried with some reluctant drops of oil".
The modern fish-and-chip shop ("chippy" or "chipper" in modern British slang originated in the United Kingdom, although outlets selling fried food occurred commonly throughout Europe. According to one story, fried-potato shops spreading south from Scotland merged with fried-fish shops spreading from southern England. Early fish-and-chip shops had only very basic facilities. Usually these consisted principally of a large cauldron of cooking fat, heated by a coal fire. During World War II fish and chips remained one of the few foods in the United Kingdom not subject to rationing.
In the United Kingdom and Ireland, the Fish Labelling Regulations 2003 enact directive 2065/2001/EC and generally means that "fish" must be sold with the particular species named; so "cod and chips" now appears on menus rather than the more vague "fish and chips". In the United Kingdom the Food Standards Agency guidance excludes caterers from this; but several local Trading Standards authorities and others do say it cannot be sold merely as "fish and chips".


England


The dish became popular in wider circles in London and South East England in the middle of the 19th century (Charles Dickens mentions a "fried fish warehouse" in Oliver Twist, first published in 1838), while in the north of England a trade in deep-fried chipped potatoes developed. The first chip shop stood on the present site of Oldham's Tommyfield Market. It remains unclear exactly when and where these two trades combined to become the fish-and-chip shop industry we know today. Joseph Malin opened the first recorded combined fish-and-chip shop in London in 1860 or in 1865, while a Mr Lees pioneered the concept in the North of England, in Mossley, in 1863.
The concept of a fish restaurant was introduced by Samuel Isaacs (born 1856 in Whitechapel, London; died 1939 in Brighton, Sussex) who ran a thriving wholesale and retail fish business throughout London and the South of England in the latter part of the 19th century. Isaacs' first restaurant opened in London in 1896 serving fish and chips, bread and butter, and tea for nine pence, and its popularity ensured a rapid expansion of the chain.
The restaurants were carpeted, had waited service, tablecloths, flowers, china and cutlery, and made the trappings of upmarket dining affordable to the working classes for the first time. They were located in Tottenham Court Road, St Pancras, The Strand, Hoxton, Shoreditch, Brixton and other London districts, as well as Clacton, Brighton, Ramsgate, Margate and other seaside resorts in southern England. Menus were expanded in the early 20th century to include meat dishes and other variations as their popularity grew to a total of thirty restaurants. Sam Isaacs' trademark was the phrase "This is the Plaice" combined with a picture of the punned-upon fish in question. A glimpse of the old Brighton restaurant at No.1 Marine Parade can be seen in the background of Norman Wisdom's 1955 film One Good Turn just as Norman/Pitkin runs onto the seafront. Coincidentally, this is now the site of a Harry Ramsden's fish and chips restaurant. A blue plaque at Oldham's Tommyfield Market marks the first chips fried in Britain in 1860, and the origin of the fish and chip shop and fast food industries in Britain.



Scotland


Dundee City Council claims that "...in the 1870s, that glory of British gastronomy - the chip - was first sold by Belgian immigrant Edward De Gernier in the city’s Greenmarket."
In Edinburgh, a combination of Gold Star brown sauce and water or malt vinegar, known either simply as "sauce", or more specifically as "chippy sauce", has great popularity.




Ireland

In Ireland, the first fish and chips were sold by an Italian immigrant, Giuseppe Cervi, who mistakenly stepped off an America-bound ship at Cobh (then called Queenstown) in County Cork and walked all the way to Dublin.[18] He started by selling fish and chips outside Dublin pubs from a handcart. He then found a permanent spot in Great Brunswick Street (now Pearse Street). His wife Palma would ask customers "Uno di questa, uno di quella?" This phrase (meaning "one of this, one of the other") entered the vernacular in Dublin as "one and one", which is still a way of referring to fish and chips in the city.


Cooking

Traditional frying uses beef dripping or lard; however, vegetable oils, such as peanut oil (used because of its relatively high smoke point) now predominate. A minority of vendors in the north of England and Scotland and the majority of vendors in Northern Ireland still use dripping or lard, as it imparts a different flavour to the dish, but it has the side effect of making the fried chips unsuitable for vegetarians and for adherents of certain faiths. Lard is used in some living industrial history museums, such as the Black Country Living Museum.



Fish and sliced chips served with coleslaw in the United States
Thickness


British chips are traditionally thicker than American-style French fries sold by major multinational fast food chains, resulting in a lower fat content per portion. In their homes or in non-chain restaurants, people in or from the United States may eat a thick type of chip, more similar to the British variant, sometimes referred to as home fries or steak fries.
How much cooking fat soaks into the potato depends on the surface area and how long they are cooked. Chips have a smaller surface area per unit weight than French fries, which means absorbing less oil in a given time. On the other hand, chips, being thicker, take longer to cook than fries.



Batter
UK chippies traditionally use a simple water and flour batter, adding a little sodium bicarbonate (baking soda) and a little vinegar to create lightness, as they create bubbles in the batter. Other recipes may use beer or milk batter, where these liquids are often substitutes for water. The carbon dioxide in the beer lends a lighter texture to the batter. Beer also results in an orange-brown colour. A simple beer batter might consist of a 2:3 ratio of flour to beer by volume. The type of beer makes the batter taste different: some prefer lager whereas others use stout or bitter.



In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips, but vendors also sell many other kinds of fish, especially other white fish, such as pollock or coley; plaice; skate and ray (particularly popular in Ireland); and huss or rock salmon (a term covering several species of dogfish and similar fish). In Northern Ireland, cod, plaice or whiting appear most commonly in 'fish suppers'—'supper' being Scottish & Northern Irish chip-shop slang for a food item accompanied by chips. Suppliers in Devon and Cornwall regularly offer pollock and coley as cheap alternatives to haddock due to their regular availability in a common catch. As a cheap, nutritious, savory and common alternative to a whole piece of fish, fish-and-chips shops around the UK supply small battered rissoles of compressed cod roe.
In Australia, reef cod and rock cod (a different variety from that used in the United Kingdom), barramundi or flake (a type of shark meat) are commonly used. From the early 21st century, farmed basa imported from Vietnam and hoki have become common in Australian fish and chip shops. Other types of fish are also used based on regional availability.
In New Zealand, snapper was originally the preferred species for battered fillets in the North Island. As catches for this fish declined, it was replaced by hoki, shark (marketed as lemon fish) and tarakihi. Bluefin gurnard and blue cod predominate in South Island fish and chips.
In the United States, the type of fish used depends on availability in a given region. Some common types are cod, halibut, flounder, tilapia or, in New England, Atlantic cod or haddock. Salmon is growing common on the West Coast, while freshwater catfish is most commonly used in the Southeast.



In chip shops in the United Kingdom and Ireland, salt and vinegar is traditionally sprinkled over fish and chips at the time it is served. Suppliers use malt vinegar, onion vinegar (used for pickling onions), or the cheaper non-brewed condiment. A portion of mushy peas is a popular side dish. In table-service restaurants and pubs, the dish is usually served with a slice of lemon for squeezing over the fish and without any sauces or condiments, with salt, vinegar and sauces available at the customer's leisure.
In Ireland, Wales and Northern England, most takeaways serve warm portions of side-sauces such as curry sauce, gravy or mushy peas. The sauces are usually poured over the chips. In some areas, this dish without fish is referred to as 'wet chips'. Other fried products include 'scraps' (also known as 'bits' in Southern England or 'batter' in North-East England), originally a by-product of fish frying. Still popular in Northern England, they were given as treats to the children of customers. Portions prepared and sold today consist of loose blobs of batter, deep fried to a crunchy golden crisp in the cooking-fat. The very popular potato scallop or potato cake consists of slices of potato dipped in fish batter and deep fried until golden brown. These are often accompanied for dipping by the warm sauces listed above.[25] Scraps are referred to as 'scrumps' around Bristol.
In Edinburgh and the Lothians salt and sauce (or saut an sauce) is the normal accompaniment traditionally sprinkled over fish and chips or almost anything else bought from the fish-and-chips shops. The watery "sauce" is a mixture of malt vinegar or non-brewed condiment and/or water and Rowat's or Gold Star brand brown sauce, and it is mixed and bottled—often in an old glass fizzy drink bottle with a hole pierced in the screw cap—by each fish-and-chip shop to their own secret recipe.
In Australia and New Zealand, seasoned salt or chicken salt is often sprinkled over fish and chips just before serving. Many customers now choose to salt food themselves, given current public health concerns about salt intake. Another popular condiment is tomato sauce. Tartar sauce is also very popular for the fish. Both tomato and tartar sauce are usually sold in small plastic tubs on the shop counter. Complementary slices of lemon are generally served with the dish or take-away pack. In the best British and Irish tradition, malt vinegar is often the condiment of choice of many Australasian fish and chip lovers.
In Canada, fish and chips may be served with the traditional salt and vinegar, but a lemon wedge and tartar sauce is often the accompaniment found in table service restaurants. Coleslaw of both the vinegared or creamy variety is often interchangeably served as a side.
In the United States, most restaurants serve fish and chips with tartar sauce, ketchup, and coleslaw, although malt vinegar also is sometimes offered, especially at UK-themed pubs.



A Neon sign for Fish and Chips in London

In the United Kingdom, Ireland, Australia, New Zealand and South Africa, fish and chips usually sell through independent restaurants and take-aways. Outlets range from small affairs to chain restaurants. Locally-owned seafood restaurants are also popular in many local markets. Mobile "chip vans" serve to cater for temporary occasions. In the United Kingdom some shops have amusing names, such as "A Salt and Battery", "The Codfather","The Frying Scotsman","Oh My Cod", and " Frying Nemo" In countries such as New Zealand and Australia, fish-and-chip vendors are a popular business and source of income among the Asian community, particularly Chinese migrants.
In Ireland, the majority of traditional vendors are migrants or the descendants of migrants from southern Italy. A trade organisation exists to represent this tradition.
Fish and chips is a popular lunch meal eaten by families travelling to seaside resorts for day trips who do not bring their own picnic meals.
Fish-and-chip outlets sell roughly 25% of all the white fish consumed in the United Kingdom, and 10% of all potatoes.
The existence of numerous competitions and awards for "best fish-and-chip shop" testifies to the recognised status of this type of outlet in popular culture.
Fish-and-chip shops traditionally wrapped their product in newspaper, or with an inner layer of white paper (for hygiene) and an outer layer of newspaper or blank newsprint (for insulation and to absorb grease), though the use of newspaper for wrapping has almost ceased on grounds of hygiene. Nowadays establishments usually use food-quality wrapping paper, occasionally printed on the outside to emulate newspaper.
The British National Federation of Fish Friers was founded in 1913. It promotes fish and chips and offers training courses.
A previous world record for the "largest serving of fish and chips" was held by Gadaleto's Seafood Market in New Paltz, NY. This 2004 record was broken by Yorkshire pub Wensleydale Heifer in July 2011. An attempt to break this record was made by Doncaster fish and chip shop Scawsby Fisheries in August 2012, which served 33 lb (13.6 kg) of battered cod alongside 64 lb (27.2 kg) of chips.



The long-standing Roman Catholic tradition of not eating meat on Fridays - especially during Lent - and of substituting fish for other types of meat on that day - continues to influence habits even in predominantly Protestant, semi-secular and secular societies. Friday night remains a traditional occasion for eating fish-and-chips; and many cafeterias and similar establishments, while varying their menus on other days of the week, habitually offer fish and chips every Friday.


In the UK, waste fat from fish and chip shops has become a useful source of biodiesel. German biodiesel company Petrotec have outlined plans to produce biodiesel in the UK from waste fat from the British fish-and-chip industry.

Sunday, April 21, 2013

Fried Haddock w/ Baked Cheesy Hash Browns, Sugar Snap Peas, and Baked Sour Dough Bread


Dinner Tonight: Fried Haddock w/ Baked Cheesy Hash Browns, Sugar Snap Peas, and Baked Sour Dough Bread



Feeling a lot better today, the coughing has stopped but left me really sore from all the coughing I did over a
24 hour period. Mom is feeling somewhat better but Dad still no change. For dinner my Mom went out and brought her and my Dad back something to eat, neither wanted Fish which is what I'm having. For dinner I prepared; Fried Haddock w/ Baked Cheesy Hash Browns, Sugar Snap Peas, and Baked Sour Dough Bread.




I had went to Kroger early this morning and they had some beautiful Haddock Fillets on sale so I grabbed a Fillet. I wanted to try something new with it so I also purchased a box of Zatarain's Fish Fri Lemon Pepper Seafood Breading Mix. To prepare the Haddock I first cut the fillet into smaller pieces and then rinsed them off in cold water, patting dry with a paper towel. I poured some of the breading mix into a Hefty Zippper Bag and added the Fish shaking it in the bag until it was well covered. I skillet fried it in about a 1/2 inch of Canola Oil until it was golden brown.  First time I had tried it and loved it! It really gave the Haddock a perfect seasoned crust, I'll try this other Fish in the future.




For sides I prepared a box of Idahoan Farmhouse Fix’ns Cheesy Hash Browns. Another easy but tasty dish. I left the product description at the end of the post. Also I heated up some Walmart Marketside Sugar Snap Peas and baked a Loaf of Kroger Bakery California Sour Dough Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.




FARMHOUSE FIXNS CHEESY HASH BROWNS

Product Description
Idahoan’s Farmhouse Fixns breakfast casseroles are packed with 100% Idaho® potato hash browns and bursting with top-of-the-mornin flavor. Cheesy Hash Browns are a classic farmhouse breakfast side.

Preparation Instruction
Oven Directions
1) COMBINE potatoes and sauce mix in a 1 1/2 quart baking dish.
2) STIR in 1 3/4 cups of boiling water, 1/2 cup of 2% milk and 2 table spoons of margarine or butter.
3) BAKE uncovered for 20 minutes at 450°F.
4) REMOVE from oven and let stand a few minutes before serving.
* If softer casserole is desired, add a little more water or milk.
Stove Top Directions
1) COMBINE potatoes, sauce mix, 1 3/4 cup boiling water, 1/2 cup of 2% milk and 2 tablespoons of margarine or butter in a 2 quart saucepan.
2) STIR well and bring to boil (watch carefully to avoid boil over).
3) REDUCE heat; cover and simmer 15 minutes.
* If more sauce is desired, add 1/4 cup more water.


Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 110 / 170
Total Carbohydrates 21g 7% 8%

http://www.idahoan.com/products/retail/farmhouse-fixns-cheesy-hash-brown




Lemon Pepper Fish-Fri

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


Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container - 40
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1140mg 48%

Total Carb: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g


http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx