Saturday, August 31, 2013

Fried Seasoned Haddock w/ Parmesan Risotto and Cut Green Beans

Dinner Tonight: Fried Seasoned Haddock w/ Parmesan Risotto and Cut Green Beans





Spent the afternoon watching College Football along with some of my Ohio State and Univ. of Cincinnati Friends. I'm glad Football is back, and the NFL starts Thursday Night! For dinner i prepared what's becoming my favorite Fish, Haddock. I prepared a Fried Seasoned Haddock w/ Parmesan Risotto and Cut Green Beans.





The Haddock just frys up so good with a great taste. To prepare it I had a big fillet that I rinsed in cold water and patted dry with a paper towel. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Delicious! Anymore I use some type of Zatarain's product on about 1/2 my meals I prepare throughout the week.





One side dish I prepared was a box of Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 - 30 minutes. I sprinkled some fresh grated Parmesan Cheese on it when it was finished. I also heated up a can of Del Monte Cut Green Beans. For dessert later a Del Monte No Sugar Added Peach Chunks Cup.  









Lundberg Creamy Parmesan Risotto
Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.


Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.


http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

7 Simple Ways to Save 100 Calories

Calories, Calories, Calories, here's 7 Simple Ways to Save 100 Calories! It's all from http://www.eatingwell.com/. I left the link at the bottom of the page to see all 7 and the tips to go with them.





7 Simple Ways to Save 100 Calories

Simple solutions for cutting calories.
These seven simple swaps help you to easily save 100 calories in places you won't miss them. You can still indulge in the foods you really want and not eat too much by the day's end. Do one each day for a week and you'll have saved 700 extra calories over the course of the week to "spend" (think: about two glasses of wine and a generous slice of pie) at your next dinner party. Do a couple each day and you'll have even more wiggle room for treats.




No-sweat Calorie Saver #1: Order your coffee with nonfat milk
Order your coffee with nonfat milk instead of cream and sugar. For a 12-ounce size, this will free up about 100 calories. If you need a little sweetness (and are OK with consuming artificial sweeteners), you can add a little Splenda....




No-sweat Calorie Saver #2: Have an English muffin instead of a bagel.
You'll save 100 calories if that bagel was 4 inches in diameter—and even more if it was a bigger one from the bakery. Spread it with some peanut butter: its protein, fiber and heart-healthy fats will give this breakfast some staying power.......



Click the link below to read the full article.


http://www.eatingwell.com/nutrition_health/nutrition_news_information/7_simple_ways_to_save_100_calories?sssdmh=dm17.687042&utm_source=EWDNL&esrc=nwewd082213

Kitchen Hints of the Day!

Hint # 1 - It is best to purchase potatoes in bulk bins - not in bags, which make it hard to determine which are bruised. If you store fresh ginger with potatoes it will help keep them fresh longer. Half an apple stored with potatoes will stop the sprouting by absorbing moisture before the potatoes does.





Hint #2 - If your family loves mashed potatoes, here's a great way to use the nutritious skins in their own dish the next night. In a bowl, sprinkle the potato peelings with salt and pepper, mix with a bit of Italian Dressing, and then stick them in the oven at 400 degrees until crispy (about 20 minutes).

Friday, August 30, 2013

Buffalo Cheese Burger w/ Baked Fries

Dinner Tonight: Buffalo Cheese Burger w/ Baked Fries





Late afternoon a friend of mine meet me over at a place here in West Chester, Union Square. They had the The Union Centre Food Truck Rally going on all day there. It was a fund raiser for the Boys and Girls Clubs here in Butler County. Seemed to be a good turnout as the vendors we talked to said it had been steady all day. There was about 11 Food Trucks and a few vendors that were cooking from a tent. Didn't stay long though, just too humid out. A passing shower made it worse. For dinner tonight a simple but one of my all-time dinner classics,  Buffalo Cheese Burger w/ Baked Fries!





I used my favorite Buffalo Burger, Wild Idea Buffalo 1/4 Buffalo Burger. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Canola Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. I topped it with a slice of Sargento Ultra Thin Sharp Cheddar Cheese and served it on a Healthy Life Whole Grain Bun.





For a side with my Cheese Burger I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Tried these for the first time earlier and really like them. Served these with a side of Hunt's Ketchup for dipping. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.








Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers


Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.



http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack










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
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Parmesan Quinoa Cakes

I had reblogged this from  Laura from; cooking from the heart  http://lauralayne.wordpress.com/   I had some time today and I thought I would give it a try! it didn't take long to prepare and came out delicious! Good job Laura!




Parmesan Quinoa Cakes


Ingredients:

1 1/2 cups cooked Quinoa

1/2 cups grated Parmesan Cheese

2 tbsp Flour

1 tsp Black Pepper

1 tsp Sea Salt

1 tsp Garlic Powder

1 tsp Chili Powder

1 Egg or 1/4 cup Egg Beater's

3 tbsp Extra Virgin Olive Oil


Directions:

* In a large bowl, mix together parmesan, flour, salt, pepper, garlic and chili powder, egg and 1 tbsp olive oil

* Add cooked quinoa and throughly mix together until all ingredients are incorporated.  let mixture sit for 5 minutes

* In a sauce pan, heat 2 tbsp olive oil to medium heat.  divide quinoa into patties (creates about 8 patties) and fry on both sides for about 5 minutes each.

 * Remove from heat and let the patties drain on a paper towel.  serve warm.  i sprinkle crumbled feta cheese on top and hot sauce on the side for some extra flavor!


 Laura from; cooking from the heart
http://lauralayne.wordpress.com/

Kitchen Hint of the Day!

Never refrigerate potatoes, because that tends to turn potato starch to sugar. Potatoes will last longer and remain solid longer if they are stored away from light in a cool, dry spot, preferably at 45 - 50 degrees. If white potatoes are stored below 40 degrees, they tend to release more sugar and turn sweet. Air must circulate around potatoes; otherwise, moisture will cause them to decay.

Thursday, August 29, 2013

Smoked Turkey Sausage w/ Italian Pasta Salad

Dinner tonight: Smoked Turkey Sausage w/ Italian Pasta Salad



Oh as they say the "The Dog Days of Summer" are here! Rolled out to get the paper about 6:30 this morning and it was 73 degrees and humid! Along with the heat this time of year comes the Cicadas. I had read this year for this part of Ohio we are going to be invaded! They were at full force and really loud this morning.  For my dinner I prepared a Turkey Sausage (On Bun) w/ Italian Pasta Salad.







I used my favorite Smoked Turkey Sausage Butterball Hardwood Smoked Turkey Sausage. The Butterball Hardwood Smoked Turkey Sausage has an incredible taste! I'll put this up against any of the rest. I've grilled it many times but this time I prepared it in a skillet. I just cooked it on medium heat about 12 minutes, turning it quite often. I served it on a Healthy Life Whole Grain Hot Dog Bun and topped with some French's Spicy Brown Mustard, a perfect topping for any Sausage or Frank.




For a side dish I kept it light by making an Italian Pasta Salad. A Light and tasty dish that included Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, fresh Shredded Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, and McCormick Grinder Italian Seasoning. Boiled the Pasta according to the box and add all the ingredients and refrigerated. Too Good! For dessert later tonight a bowl of Breyer's Carb Smart Ice Cream topped with a bit of Smucker's Sugar Free Hot Fudge Topping.






Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.





http://www.butterball.com/product/smoked-turkey-dinner-sausage

27 Easy Weeknight Stir-Fries

It's Stir-Fry Heaven from the Eating Well web site.






27 Easy Weeknight Stir-Fries
Stir-frying is the easiest way to cook an entire meal in just one pan. Just combine fiber-rich fresh vegetables and lean proteins with a delicious sauce and voilà, dinner is on the table in just minutes. Try this Sichuan-Style Chicken with Peanuts or the equally yummy Beef & Broccoli Stir-Fry for dinner tonight!




Make a healthy dinner with a satisfying stir-fry recipe.
Our healthy stir-fry recipes are full of fiber-rich vegetables and lean proteins that combine to make a delicious dinner with minimal cleanup. Toss your favorite vegetables in your skillet or wok and get cooking with these easy stir-fry recipes. Enjoy Thai Chicken & Mango Stir-Fry for a low-calorie, budget-friendly supper or Spicy Stir-Fried Broccoli & Peanuts for a quick side dish.




Thai Chicken & Mango Stir-Fry
Both ripe and underripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether.....




Spicy Stir-Fried Broccoli & Peanuts
Broccoli and red bell pepper tossed with a spicy peanut sauce makes a delicious side or stir in some cooked chicken or tofu to make it a main dish....




Get these and all the rest by clicking the link below.


http://www.eatingwell.com/recipes_menus/recipe_slideshows/easy_stir_fry_recipes?sssdmh=dm17.686493&utm_source=EWTWNL&esrc=nwewtw082013

Kitchen Hint of the Day!

The next time you buy a pack kitchen sponges, throw one in the fruit and vegetable drawer of you fridge. The sponge will absorb moisture before it can work it's way into your produce, meaning it will last longer. Most kitchen sponges are also treated with anti - bacteria agents, giving your fruits and veggies even extra protection. Replace the sponge when you replace the baking soda in your fridge, a couple a times a year.

Wednesday, August 28, 2013

Baked Chicken Thighs w/ Asparagus Medley, Rice, and...

Dinner Tonight: Baked Chicken Thighs w/ Asparagus Medley, Rice, and Baked Harvest Grain Bread





I laid 3 Chicken Thighs in the fridge overnight to thaw. I've been wanting some Chicken Thighs so tonight I prepared Baked Chicken Thighs w/ Asparagus Medley, Rice, and Baked Harvest Grain Bread.





To prepare the Chicken Thighs I placed them in a single layer in a shallow baking dish. You can sprinkle the chicken thighs with whatever seasonings you like such as Italian seasoning, lemon pepper, thyme or rosemary and garlic, I used Rosemary, Thyme, Sea Salt, Ground Black Pepper, and Garlic Powder. Covered with foil and baked for 20 minutes at 350 degrees F. Then removed the foil and continued cooking for an additional 10 to 15 minutes or until the internal temperature of the chicken thigh reached 165 degrees F. Good, simple, and quick way to prepare some tasty Chicken Thighs.





For a side dish to go with my Chicken Thighs I prepared a new dish, Asparagus Medley. Nothing but good things in this one! It's got Asparagus (Trimmed), 2 Sweet Peppers (Red or Yellow) Julienned, 1/4 cup fresh sliced Mushrooms, 1/2 small can of Sliced Black Olives (Drained), 1/2 Garlic Clove (Minced), 1 Tbsp Extra Virgin Olive Oil, 1/4 tsp. Minced fresh Parsley, and seasoned with Sea Salt, Pepper, Lemon-Pepper, and Dill Weed to taste. You know me the easier to prepare the better and this one is easy!  In a bowl add and combine the vegetables, Olives, and Garlic, drizzle with Oil and toss to coat. Then sprinkle with the Parsley, Salt, Pepper, Lemon- Pepper, and Dill Weed; to taste. Then just Saute in a skillet or wok over medium heat until all vegetables are crisp tender; and serve. This turned out to be one fine and healthy side dish! The Asparagus was nice and crisp, the Peppers added great flavor and crunch, and the seasoning was spot on. Good Keeper recipe.





I also baked a Loaf of Kroger Bakery Harvest Grain Bread. For dessert later a Dole Mini Banana and perhaps some Apple Slices.






Asparagus Medley

Makes 2 Servings

1/4 lb. Asparagus, Trimmed
2 Sweet Peppers (Red or Yellow), Julienned
1/4 cup fresh sliced Mushrooms
1/2 small can of Sliced Black Olives (Drained)
1/2 Garlic Clove, Minced
1 Tbsp Extra Virgin Olive Oil
1/4 tsp. Minced fresh Parsley
Sea Salt, Pepper, Lemon-Pepper, and Dill Weed to taste




Instructions:

* In a bowl add and combine the vegetables, Olives, and Garlic, drizzle with Oil and toss to coat.
* Then sprinkle with the Parsley, Salt, Pepper, Lemon- Pepper, and Dill Weed; to coat
* Then Saute in a skillet or wok over medium heat until all vegetables are crisp tender; and serve.

Hello Oscar, Goodbye Ball Park!

While at Walmart the other day I wanted to buy a package of Ball Park Smoked White Turkey Franks but they were out of stock on it, or they failed to restock it, so I picked up a package of Oscar Mayer Extra Lean Turkey Franks. And now the rest is history! Oscar Mayer's are hands down the better Turkey Frank! When you prepare them their plumper and tastier and just an all-around better Frank. So Ball Park "your out of here!"




Oscar Mayer Extra Lean Turkey Franks

These hardwood smoked, bun length turkey franks are 95% fat free and only 50 calories per serving. Enjoy this lean poultry option the next time you’re looking for a hot dog, but without all the fat and calories of a beef frank.


Ingredients: TURKEY INGREDIENTS (TURKEY, MECHANICALLY SEPARATED TURKEY), WATER, MODIFIED CORN STARCH, CORN SYRUP, CONTAINS LESS THAN 2% OF DEXTROSE, POTASSIUM CHLORIDE, FLAVOR, HYDROLYZED BEEF STOCK, SODIUM PHOSPHATES, SALT, SODIUM PROPIONATE, MUSTARD FLOUR, SODIUM DIACETATE, SODIUM BENZOATE, LEMON JUICE SOLIDS, SODIUM ASCORBATE, EXTRACTIVES OF PAPRIKA, SODIUM NITRITE.


Nutrition Facts
Serving Size 50g Servings per Container about 8 Amount Per Serving
Calories 50 Calories from Fat 20
% Daily Value*
 Total Fat 2.5g 4 %    Saturated Fat 0.5g 3 %    Trans Fat 0g 0 %  Cholesterol 20mg 7 %  Sodium 400mg 17 %  Total Carbohydrate 4g 1 %    Dietary Fiber 0g 0 %    Sugars 1g  Protein 5g

Wild Idea Buffalo Recipe of the Week - Buffalo Ox-bone Soup

Soup is on! It's all about the Soup in this week's Wild Idea Buffalo Recipe of the Week, Buffalo Ox-bone Soup. Another good one from Jill O'Brien of Wild Idea Buffalo.



Buffalo Ox-bone Soup
By: Jill O'Brien

(serves 8)

This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”.  For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping.

Ingredients:

1 – 3.5 lb. pkg. Buffalo Shank Steaks
1 – 2 lb. pkg. Buffalo Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger
Instructions:

1 -Wash bones and shank meat under cold water.
2 - Soak bones and shank meat in cold water for 2 hours.
3 - Rinse bones again under cold water.
4 - Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 - Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 - Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes.  Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 - Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish.  If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 - Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 - While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 - Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 - Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot.  Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 - Strain bones, reserving liquids. Cover liquids and refrigerate overnight.  (Optional: You may want to save bones for serving.)
13 - Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 - Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 - Place prepared meat in small stock pot and add a half cup of broth.  Reheat over medium heat until meat is hot.
16 -To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!


http://wildideabuffalo.com/2012/buffalo-ox-bone-soup/






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.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-5-lbs-buffalo-shanks









Soup Bones
We cut our soup bones from the shank. Excellent for making your own stock, or try roasting and serve the marrow with toast. Approx. 2 lbs.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/soup-bones

Kitchen Hint of the Day!

Wrap all produce loosely; air circulation around fruits and vegetables reduces spoilage. A sealed perforated plastic bag is ideal - make your own by simply poking several holes in an ordinary sandwich or freezer bag.

Tuesday, August 27, 2013

Buffalo Terres Major Steak w/ Baked Potato and Corn on the Cob

Dinner Tonight: Buffalo Terres Major Steak w/ Baked Potato and Corn on the Cob






Went to the family Doc this morning and he was real pleased with the weight loss. So now I'm just waiting to get back the results on my blood-sugar test, hopefully that improved along with my cholesterol. For dinner I prepared a Buffalo Terres Major Steak w/ Baked Potato and Corn on the Cob.





The Wild Idea Buffalo Terres Major Steak has to be one the most tender and best tasting Steaks I've ever had! So tender and juicy, they prepare up perfect and this one was no exception. I seasoned it with Sea Salt and Ground Black Pepper. I pan fried it in Canola Oil about 4 minutes per side, a beautiful medium rare.





For sides I prepared a Baked Potato that I topped with Sea Salt and Ground Black Pepper along with I Can't Believe It's Not Butter. I also boiled a Green Giant Mini ear of Sweet Corn. For dessert later bowl of Breyer's Carb Smart Vanilla Ice Cream.





Wild Idea Buffalo 8 oz. Terres Major Steak

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-filet

Healthy Tuna Casserole

Healthy Tuna Casserole


Ingredients:

4 cups dry whole wheat penne pasta
1 small onion, finely chopped
2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
1/2 cup low-fat mayonnaise
1 cup 1% low-fat milk
1 (10 ounce) can sliced mushrooms, well drained
1 tablespoon Mrs. Dash seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper (or to taste)
1 cup grated reduced-fat cheddar cheese (or to taste)


Directions:

1 Set oven to 350 degrees F.
2 Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
3 Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
4 Add in onion and tuna; toss to combine.
5 In a saucepan heat soup with milk until smooth.
6 Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
7 Transfer mixture to prepared baking dish.
8 Bake for about 30 minutes.
9 Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.


Amount Per Serving% Daily ValueCalories 83.1 Calories from Fat 2631% Total Fat 2.9 g4% Saturated Fat 0.4 g2% Cholesterol 11.0 mg3% Sodium 150.8 mg6% Total Carbohydrate 3.1 g1% Dietary Fiber 0.4 g1% Sugars 0.8 g3% Protein 10.9 g21%

Fish of the Week - Tuna

A tuna is a saltwater finfish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family
Tunas (from top): albacore, Atlantic bluefin, skipjack, yellowfin, bigeye
(Scombridae) – which together with the tunas, also includes the bonitos, mackerels, and Spanish mackerels. Thunnini comprises fifteen species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max. length: 50 cm (1.6 ft), weight: 1.8 kg (4 lb)) up to the Atlantic bluefin tuna (max. length: 4.6 m (15 ft), weight: 684 kg (1,508 lb)). The bluefin averages 2 m (6.6 ft), and is believed to live for up to 50 years.
Their circulatory and respiratory systems are unique among fish, enabling them to maintain a body temperature higher than the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). Found in warm seas, it is extensively fished commercially and is popular as a game fish. As a result of over-fishing, stocks of some tuna species, such as the Southern bluefin tuna, have been reduced dangerously close to the point of extinction.





The tuna is a sleek and streamlined fish, adapted for speed. It has two closely spaced dorsal fins on its back; The first being "depressible" – it can be laid down, flush, in a groove that runs along its back. Seven to 10 yellow finlets run from the dorsal fins to the tail, which is lunate – curved like a crescent moon – and tapered to pointy tips. The caudal peduncle, to which the tail is attached, is quite thin, with three stabilizing horizontal keels on each side. The tuna's dorsal side is generally a metallic dark blue, while the ventral side, or underside, is silvery or whitish, for camouflage.





Thunnus are widely but sparsely distributed throughout the oceans of the world, generally in tropical and temperate waters between about 45 degrees north and south of the equator. All tunas are able to maintain the temperature of certain parts of their body above the temperature of ambient seawater. For example, bluefin can maintain a core body temperature of 25–33 °C (77–91 °F), in water as cold as 6 °C (43 °F). However, unlike typical endothermic creatures such as mammals and birds, tuna do not maintain temperature within a relatively narrow range.
Tuna achieve endothermy by conserving the heat generated through normal metabolism. The rete mirabile ("wonderful net"), the intertwining of veins and arteries in the body's periphery, allows much of the heat from venous blood to be "re-claimed" and transferred to the arterial blood via a counter-current exchange system, thus mitigating the effects of surface cooling. This allows the tuna to elevate the temperatures of the highly-aerobic tissues of the skeletal muscles, eyes and brain, which supports faster swimming speeds and reduced energy expenditure, and which enables them to survive in cooler waters over a wider range of ocean environments than those of other fish. In all tunas, however, the heart operates at ambient temperature, as it receives cooled blood, and coronary circulation is directly from the gills.
Also unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red myotomal muscles derive their color from myoglobin, an oxygen-binding molecule, which tuna express in quantities far higher than most other fish. The oxygen-rich blood further ables energy delivery to their muscles.
For powerful swimming animals like dolphins and tuna, cavitation may be detrimental, because it limits their maximum swimming speed. Even if they have the power to swim faster, dolphins may have to restrict their speed because collapsing cavitation bubbles on their tail are too painful. Cavitation also slows tuna, but for a different reason. Unlike dolphins, these fish do not feel the bubbles, because they have bony fins without nerve endings. Nevertheless, they cannot swim faster because the cavitation bubbles create a vapor film around their fins that limits their speed. Lesions have been found on tuna that are consistent with cavitation damage.





Tuna is an important commercial fish. The International Seafood Sustainability Foundation (ISSF) compiled a detailed scientific report on the state of global tuna stocks in 2009, which includes regular updates. According to the ISSF, the most important species for commercial and recreational tuna fisheries are yellowfin (Thunnus albacares), bigeye (T. obesus), bluefin (T. thynnus, T. orientalis, and T. macoyii), albacore (T. alalunga), and skipjack (Katsuwonus pelamis).
The report further states:
Between 1940 and the mid-1960s, the annual world catch of the five principal market species of tunas rose from about 300 thousand tons to about 1 million tons, most of it taken by hook and line. With the development of purse-seine nets, now the predominant gear, catches have risen to more than 4 million tons annually during the last few years. Of these catches, about 68 percent are from the Pacific Ocean, 22 percent from the Indian Ocean, and the remaining 10 percent from the Atlantic Ocean and the Mediterranean Sea. Skipjack makes up about 60 percent of the catch, followed by yellowfin (24 percent), bigeye (10 percent), albacore (5 percent), and bluefin the remainder. Purse-seines take about 62 percent of the world production, longline about 14 percent, pole and line about 11 percent, and a variety of other gears the remainder 3.
The Australian government alleged in 2006 that Japan had illegally overfished southern bluefin by taking 12,000 to 20,000 tonnes per year instead of the their agreed 6,000 tonnes; the value of such overfishing would be as much as USD $2 billion. Such overfishing has severely damaged bluefin stocks. According to the WWF, "Japan's huge appetite for tuna will take the most sought-after stocks to the brink of commercial extinction unless fisheries agree on more rigid quotas". Japan's Fisheries Research Agency counters that Australian and New Zealand tuna fishing companies under-report their total catches of southern bluefin tuna and ignore internationally mandated total allowable catch totals.
In recent years, opening day fish auctions at Tokyo's Tsukiji fish market have seen record-setting prices for bluefin tuna, reflecting market demand. In each of 2010, 2011, 2012 and 2013, new record prices have been set for a single fish  – the current record is 155.4 million japanese yen (US $1.76 million) for a 221 kg (490 lb) bluefin, or a unit price of JP¥ 703,167/kg (US$ 3,603/lb). In November 2011, a different record was set when a fisherman in Massachusetts caught an 881-pound tuna. It was captured inadvertently using a dragnet. Due to the laws and restrictions on tuna fishing in the United States, federal authorities impounded the fish because it was not caught with a rod and reel. Because of the tuna's deteriorated condition as a result of the trawl net, the fish sold for just under $5,000.





Increasing quantities of high-grade tuna are reared in net pens and fed bait fish. In Australia, former fishermen raise southern bluefin tuna, Thunnus maccoyii, and another bluefin species. Farming its close relative, the Atlantic bluefin tuna, Thunnus thynnus, is beginning in the Mediterranean, North America and Japan. Hawaiʻi approved permits for the first U.S. offshore farming of bigeye tuna in water 1,300 feet (400 m) deep in 2009.
Japan is the biggest tuna consuming nation and is also the leader in tuna farming research. Japan first successfully farm-hatched and raised bluefin tuna in 1979. In 2002, it succeeded in completing the reproduction cycle and in 2007, completed a third generation. The farm breed is known as Kindai tuna. Kindai is the contraction of Kinki University in Japanese (Kinki daigaku). In 2009, Clean Seas, an Australian company which has been receiving assistance from Kinki University managed to breed Southern Bluefin Tuna in captivity and was awarded the second place in World's Best Invention of 2009 by Time magazine.





Canned tuna was first produced in 1903, quickly becoming popular. Tuna is canned in edible oils, in brine, in
Tuna cut in half for processing 
water, and in various sauces. In the United States, 52% of canned tuna is used for sandwiches; 22% for salads; and 15% for casseroles and dried, packaged meal mixes.
In the United States, only Albacore can legally be sold in canned form as "white meat tuna"; in other countries, yellowfin is also acceptable. While in the early 1980s canned tuna in Australia was most likely Southern bluefin, as of 2003 it was usually yellowfin, skipjack, or tongol (labelled "northern bluefin").
As tunas are often caught far from where they are processed, poor interim conservation can lead to spoilage. Tuna is typically gutted by hand, and later pre-cooked for prescribed times of 45 minutes to three hours. The fish are then cleaned and filleted, canned, and sealed, with the dark lateral blood meat often separately canned for pet food. The sealed can itself is then heated under pressure (called retort cooking) for 2 to 4 hours. This process kills any bacteria, but retains the histamine that can produce rancid flavors. The international standard sets the maximum histamine level at 200 milligrams per kilogram. An Australian study of 53 varieties of unflavored canned tuna found none to exceed the safe histamine level, although some had "off" flavors.
Australian standards once required cans of tuna to contain at least 51% tuna, but these regulations were dropped in 2003. The remaining weight is usually oil or water. In the US, the FDA regulates canned tuna.





Tuna can be a good source of omega-3 fatty acids. It can contain 300 milligrams (0.011 oz) per serving. However, the level of omega-3 oils found in canned tuna is highly variable, since some common manufacturing methods destroy much of the omega-3 oils in the fish. Tuna is also a good source of protein.





Mercury content in tuna can vary widely. For instance, testing by Rutgers University reportedly found that a can of StarKist had 10 times more mercury than another can of similarly identified tuna. This has prompted a Rutgers University scientist whose staff conducted the mercury analysis to say, "That's one of the reasons pregnant women have to be really careful ... If you happen to get a couple or three cans in the high range at a critical period when you are pregnant, it would not be good." Among those calling for improved warnings about mercury in tuna is the American Medical Association, which adopted a policy that physicians should help make their patients more aware of the potential risks.
A study published in 2008 found that mercury distribution in the meat of farmed tuna is inversely related to the lipid content, suggesting that higher lipid concentration within edible tissues of tuna raised in captivity might, other factors remaining equal, have a diluting effect on mercury content. These findings suggest that choosing to consume a type of tuna that has a relatively higher natural fat content might help reduce the amount of mercury intake, compared to consuming tuna with a low fat content.
The industry-sponsored group Center for Consumer Freedom, which does not release the names of its contributors, claims the health risks of methylmercury in tuna might be dampened by the selenium found in tuna, although the mechanism and effect of this is still largely unknown.
Due to their high position in the food chain and the subsequent accumulation of heavy metals from their diet, mercury levels can be high in larger species such as bluefin and albacore.





There are five main tuna fishery management bodies: the Western Central Pacific Ocean Fisheries
Tuna steak served in a French bistro
Commission, the Inter-American Tropical Tuna Commission, the Indian Ocean Tuna Commission, the International Commission for the Conservation of Atlantic Tunas and the Commission for the Conservation of Southern Bluefin Tuna. The five gathered for the first time in Kobe, Japan in January 2007. Environmental organizations made submissions on risks to fisheries and species. The meeting concluded with an action plan drafted by some 60 countries or areas. Concrete steps include issuing certificates of origin to prevent illegal fishing and greater transparency in the setting of regional fishing quotas. The delegates are scheduled to meet at another joint meeting in January or February 2009 in Europe.
In 2010, Greenpeace International has added the albacore, bigeye tuna, Pacific bluefin tuna, Atlantic bluefin tuna, southern bluefin tuna and the yellowfin tuna to its seafood red list. "The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries."
It is widely accepted that bluefin tuna have been severely overfished, with some stocks at risk of collapse. According to the International Seafood Sustainability Foundation (a global, non-profit partnership between the tuna industry, scientists, and the World Wide Fund for Nature), Indian Ocean yellowfin tuna, Pacific Ocean (eastern & western) bigeye tuna, and North Atlantic albacore tuna are all overfished. In April 2009, no stock of skipjack tuna (which makes up roughly 60 percent of all tuna fished worldwide) was considered to be overfished. However, the BBC documentary, South Pacific, which first aired in May 2009 stated that, should fishing in the Pacific continue at its current rate, populations of all tuna species could collapse within 5 years. It highlighted huge Japanese and European tuna fishing vessels, sent to the South Pacific international waters after overfishing their own fish stocks to the point of collapse.
A 2010 tuna fishery assessment report, released in January 2012 by the Secretariat of the Pacific Community (SPC), supported this finding, recommending that all tuna fishing should be reduced or limited to current levels and that limits on skipjack fishing be considered.





Tuna, light, canned in oil, drained solids
Nutritional value per 100 g (3.5 oz)
Energy 830 kJ (200 kcal)
Carbohydrates 0 g
Fat 8 g
Protein 29 g
Water 60 g
Vitamin A equiv. 23 μg (3%)
Choline 29 mg (6%)
Vitamin D 269 IU (45%)
Calcium 13 mg (1%)
Iron 1.4 mg (11%)
Magnesium 31 mg (9%)
Phosphorus 311 mg (44%)
Potassium 207 mg (4%)
Zinc 0.9 mg (9%)
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database






Kitchen Hint of the Day!

If your only using half of a bell pepper for a recipe, make the other half last longer with this simple trick. When you're slicing the pepper, make sure you leave the seeds and membrane intact on one side. Then store this side in a sealed plastic bag or container in the fridge. Leaving the seeds in tact will make the pepper last longer.

Sept 1-2, 2013 9th Annual Taste of Hudson - Hudson, Ohio

Sept 1-2, 2013  9th Annual Taste of Hudson - Hudson, Ohio
This two-day culinary and lifestyle festival is held annually over Labor Day weekend and attracts over 35,000 people to Hudson’s historic downtown.  Visitors sample delicious foods from over 20 area restaurants while enjoying live entertainment, fine arts and crafts, children’s activities, and a wine and beer garden.


The 9th Annual Taste of Hudson
Savor the flavors from over 20 of the area's best restaurants and chefs as they prepare scrumptious selections from their in-restaurant menus. While enjoying these culinary delights you can leisurely stroll the many acres of family activities and non-stop entertainment. With eight stages and over 100 live entertainment performances being planned we are certain you will have a great time in Hudson this Labor Day weekend.


FOOD • WINE & BEER GARDEN • MUSIC FESTIVAL • KIDS ACTIVITIES  • FAMILY FUN
Race to the taste 5k
Date:  Monday, September 2, 2013
5k Start: September 2, 2013 at 9:00 AM 
Family Run: (Family 1 mile fun run at 8:30 AM)
Registration: begins at 7:30 AM – Registation also available on Active.com


http://tasteofhudson.com/

Monday, August 26, 2013

Turkey and Black Bean Tacos w/ Refried Beans

Dinner Tonight: Turkey and Black Bean Tacos w/ Refried Beans





I'm back up to par today! My voice is back and full of energy. Well we've been lucky avoiding the heat and humidity for the most part this Summer but our luck has run out. High 80's to low 90's and very humid most of this week, thank goodness for air - conditioning. For dinner I prepared Turkey and Black Bean Tacos w/ Refried Beans.





I love Tacos! So versatile, you can put about anything you want in them and so many varieties of Taco Shells. For my Tacos I used Jennie - O Extra Lean Ground Turkey Breast, 120 calories and 0 carbs. My favorite Ground Turkey there is. I fried it in Canola Oil and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes, and 1 package of Old El Paso Low Sodium Taco Seasoning. As i added the Taco Seasoning Mix I also added 1 can of Bush's Low Sodium Black Beans, i drained and rinsed them before I added them. I've found Black Beans are a perfect pairing with Ground Turkey.





For my other toppings I used 1 can Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn, 1 small can of Mario Sliced Black Olives, 1 small diced Tomato, Sargento 4 Cheese Mexican Shredded Reduced Fat Cheese, a bag of Dole Shredded Lettuce, and all in a Ortega Whole Grain Corn Taco Shells. Add it all up and you have yourself some down right delicious Tacos! I also heated up a can of Old El Paso Fat Free Refried Beans. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.





Ortega Whole Grain Corn Taco Shells



Excellent Source of Fiber and 16 grams of Whole Grains per serving. Each package contains 10 Taco Shells, total net weight of 4.9 oz.

Product Detail
Ortega Whole Grain Taco Shells are rich with flavor and texture and offer the fiber and complex carbohydrates your body needs. Our unique recipe combines whole kernel corn with whole grains for a delicious way to nourish and satisfy your body and the entire family. Plus, only Ortega Taco Shells are carefully placed in a proprietary freshness pack to cushion and protect them from breaking. Each freshness pack is then vacuum sealed to keep the shells fresh and crisp. Taste the Difference!

Ingredients
Whole Yellow Kernal Corn, Partially Hydrogenated Soybean Oil, Maltodextrin, Corn Bran, Water, Salt, Hydrated Lime.

Nutrition Facts
Serving Size 2 shells

Amount Per Serving
Calories from Fat 50Calories 110

% Daily Values*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 20%
Sugars 0g
Protein 2g


http://www.ortega.com/products/ortega-whole-grain-taco-shells-10ct_17103





Jennie - O Extra Lean Ground Turkey Breast



Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat free with no gluten.
Product Features:
99% fat free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.



Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%



- See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

Best Back-to-School Brain Food for Kids

Just in time as school is starting back up, from the Delish we site, it's Best Back-to-School Brain Food for Kids! Full of delicious and healthy recipes, you can get them all by clicking the link at the end of the post, Enjoy!
Best Back-to-School Brain Food for Kids

Help your kids make the back-to-school transition with wholesome and healthy foods that will boost their brain power in the classroom.


Crunchy Fish Sticks and Veggies with Dippng Sauce

For a kid-friendly and all around people-pleasing dish, try making your own fish sticks, and bake them for a healthy alternative to frying.....



Vegetable Pad Thai

No need to get takeout with this easy Vegetable Pad Thai. It's healthier than takeout too....



Get these and more Back-to-School Brain Food for Kids by clicking the link below.



http://www.delish.com/recipes/cooking-recipes/best-brain-food-kids?src=nl&mag=del&list=nl_dhe_fot_kid_082013_brain-food#slide-1

One of America's Favorites - Bologna Sausage

Bologna sausage, also known as baloney (/bəˈloʊni/), boloney or polony, is a sausage derived from and
somewhat similar to the Italian mortadella (a finely hashed/ground pork sausage containing cubes of lard that originated in the Italian city of Bologna, IPA: [boˈloɲɲa] ( listen)). U.S. government regulations require American bologna to be finely ground, and without visible pieces of lard. Bologna can alternatively be made out of chicken, turkey, beef, pork, venison or soy protein.
Polony is the name for a large sausage made from a mixture of beef and pork that is popular in South Africa and was very popular in Britain during the 17th and 18th centuries, although seldom seen in Britain nowadays. Polony keeps well as it is highly seasoned before being hot smoked. They are then cooked in boiling water when required. The name is believed to be derived from Polonia (the old name for Poland) but some think it may be a corruption of Bologna.





* Bologna bowl
Occasionally a slice of bologna is heated up so, as the fat renders, the round slice takes the shape of a bowl which may be filled with cheese or other fillings.
* German bologna
Sometimes referred to as garlic bologna, this sausage differs from traditional bologna due to various seasonings, most typically garlic being added to the recipe. Although referred to as German Bologna elsewhere, it is usually called Fleischwurst in Germany and Extrawurst in Austria. Other varieties, such as the French variation are sometimes called "Saucisse de Lyon" which the Swiss call Lyoner or Lyonerwurst ("Lyon sausage") and usually do not contain a noticeable amount of garlic, while Fleischwurst is often flavored with garlic, these varieties are generally an off white color, as they do not contain nitrates (which give cooked pork its pink color.
In Germany, "regular" bologna is referred to as Mortadella, and is mostly identical and made out of the same meats as its American counterpart, although it often contains pistachios. The original, larger and less finely ground Mortadella is called italienische Mortadella.
* Kosher or halal bologna
Kosher or halal bologna is typically made with only beef, but sometimes made from turkey, chicken or lamb.
* Lebanon bologna
This Pennsylvania Dutch prepared meat, while nominally bologna, is a dried, smoked sausage similar to salami.
* Lauantaimakkara
Lauantaimakkara is a Finnish type of bologna derived from the early Lyon sausage, the "Lyoner".
* South African Polony
South Africans refer to bologna exclusively as 'polony', although South African polony is typically made using highly-processed meat with a high pink slime concentration. These processed meat products are typically an artificially bright pink color, and are a low-income food due to their low cost. Large pink, bland polonies are called French Polony , with thinner rolls referred to simply as polony. Garlic Polony is also widely available.
* Vegetarian
A popular low-fat non-GMO soy vegan bologna style alternative is made by the Lightlife company in the United States







Fried Bologna Sandwich


How do you improve on the regular bologna sandwich? Turn it into a fried bologna sandwich! Just fling the bologna onto a lightly buttered griddle or nonstick pan, and fry it up until it's browned. The thicker the cut of bologna, the better, so ask for it from the deli counter instead of buying it prepackaged. A Southern favorite right behind tomato sandwiches, many people add a variety of things to their fried bologna sandwich, like tomatoes, chili, slaw, fruit jelly, or mustard.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1 serving

Ingredients:

1 tablespoon canola oil
1 to 2 slices thick-cut bologna
1 slice American cheese
1 teaspoon mayonnaise
2 slices white bread
Preparation:

1. In a nonstick sauté pan, add oil, and heat over medium-high heat. Add bologna to the pan, and cook until brown on each side about 1 to 2 minutes each. Top with the slice of cheese, and remove the pan from the heat.

2. Meanwhile, add mayonnaise to both slices of bread. Top one slice of bread with the fried bologna and melted cheese, add the second piece of bread, and serve.


http://americanfood.about.com/od/hamburgersandsandwiches/r/Fried-Bologna-Sandwich-Recipe.htm

Kitchen Hint of the Day!

Refrigerating your produce can help it keep longer, but not all produce does well in the cooler temperatures. The majority of fruits and vegetables handle cold fairly well, but naturally enough, the exceptions are tropical fruits, whose cells are just not used to the cold. Bananas will suffer cell damage and release a skin-browning chemical, avocados don't ripen when store below 45 degrees, and citrus fruit will develop brown-spotted skin. These fruits, as well as squash, tomatoes, cucumbers, bell peppers, melons, and pineapples, are best stored at 50 degrees - so keep them out of the fridge unless you've already cut them and need to keep them fresh. Most other vegetables, including lettuce, carrots, and cabbage, will do better in your refrigerator, as will fruits like apples, and pears. Garlic, onions, shallots, and potatoes should never be refrigerated because the cold will cause sprouting, loss of flavor, or conversion of their starch to sugar. Keep these foods out of the fridge (at a little cooler than room temperature,if possible) and in a dark cabinet. Humidity is also an important factor, so fruits and vegetables should always be stored in the refrigerator crisper bins, which will prevent them from drying out.

Sunday, August 25, 2013

Whole Grain Breaded Chicken Strips w/ Long Grain and Wild Rice

Dinner Tonight: Whole Grain Breaded Chicken Strips w/ Long Grain and Wild Rice





Well I got my voice back, family wonders if that's a good thing or not! But I just haven't felt up to par today. It seems since I went through the Cancer Trial I'll have a day or two of feeling like this every few months. I just feel really run down and no energy but it only lasts a day or so. Thank God for that Cancer Trial though, I was Stage 4 Melanoma at one point. So things could have a lot worse. Really didn't feel like cooking and not all that hungry so I prepared Whole Grain Breaded Chicken Strips w/ Long Grain and Wild Rice.





I used Perdue Whole Grain Breaded Chicken Breast Strips. Since using these a while back I now keep a package or two of these in the freezer. Their great for Lunch or Dinner and a breeze to fix and delicious. They come breaded and you just bake them for 12 minutes, flipping them over after 6 minutes and their done. Good for salads, sandwiches or just by their self. To go with the Chicken I microwaved a bag of Uncle Ben's Ready Rice Long Grain & Wild. I guess my favorite among the Uncle Ben's Ready Rices. Another tasty and easy to fix item, just microwave for 90 seconds and it's ready. A very easy meal to prepare but quite good! It's not bad being a slug every now and then! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.




 

Perdue Whole Grain Breaded Chicken Breast Strips

INGREDIENTS
Ingredients: Boneless skinless chicken breast with rib meat, chicken broth. Contains 2% or less of salt, yeast extract, brown sugar, natural flavors.

Breaded with: White whole wheat flour, wheat flour, water, salt. Contains 2% or less of natural flavors, dextrose, dried yeast, natural paprika extract, potassium chloride, yeast extract, maltodextrin, dried garlic, natural paprika and annatto extracts, yellow corn flour.
Nutrtion

Serving Size 3oz (85g)
Servings Per Container About 8
Amount Per Serving (* % of Daily Value)
Calories 160
Calories from Fat 50
Total Fat 6g (9%)
Saturated Fat 1.5g (8%)
Trans Fat 0g
Cholesterol 35mg (12%)
Sodium 490mg (20%)
Total Carbohydrate 13g (4%)
Dietary Fiber 1g (4%)
Sugars 1g
Protein 14g (25%)


http://www.perdue.com/products/details.asp?id=400&title=PERDUE%AE%20Whole%20Grain%20Chicken%20Breast%20Strips




UNCLE BEN'S® READY RICE® Long Grain & Wild

The rice that's always ready to enjoy. Now, you can have our original delicious Long Grain & Wild Rice recipe with 23 herbs and seasonings in just 90 seconds. This microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S®. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:

Good Source of Folic Acid
Good source of iron
0 g Trans Fats & No Saturated Fat
COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the Skillet
Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Serve immediately.


Nutrition Facts
Serving Size 1 cup (125 g)
Per Serving % Daily Value*
Calories 190

Calories from Fat 18

Total Fat 2.0g 3%

Saturated Fat 0.0g 0%

Cholesterol 0mg 0%

Sodium 630mg 26%

Carbohydrates 39.0g 13%

Dietary Fiber 2.0g 8%

Sugars 1.0g

Protein 5.0g





http://www.unclebens.com/Products/Ready-Rice/Uncle-Ben-s-reg;-Long-Grain-Wild#.UhpZ6hvOk20

Simple Applesauce

Apple Sauce with a hint of Cinnamon and Nut Meg, and real easy to prepare! Plus it's another Diabetic Friendly recipe!



Simple Applesauce

Ingredients:

3 pounds Apples - peeled, cored and chopped
3 cups Water
1/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon Lemon Juice
1/4 teaspoon Ground Nut Meg
1 teaspoon Ground Cinnamon


Directions:

Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
Run cooked apples through a food mill or blender. Stir in the SPLENDA® Granulated Sweetener, lemon juice, cinnamon, nut meg. Cook over medium heat for about 3 to 5 minutes.
Makes 8 servings.

Nutrition Info Per Serving (1/8 of recipe): Calories 100 | Calories from Fat 5 | Fat 0.5g (sat 0g) | Cholesterol 0mg | Sodium 5mg | Carbohydrates 27g | Fiber 5g | Sugars 21g | Protein 0g

Kitchen Hint of the Day!

Rice can be stored in the fridge for a longer amount of time if you store a slice of toast on top of it. The toast will absorb excess moisture and keep the rice fluffy and fresh.

Saturday, August 24, 2013

Mushroom and Provolone Cheese Grilled Turkey Burger w/ Antipasto Salad and...

Dinner Tonight: Mushroom and Provolone Cheese Grilled Turkey Burger w/ Antipasto Salad and Garlic andHashbrowns
Herb





My voice has come back somewhat but still not full strength from the Laryngitis. Had the 4 Wheel Mobility Scooter out enjoying the day! They say the August Hot and Humid weather is on it's way all next week. For dinner tonight I prepared a Mushroom and Provolone Cheese Grilled Turkey Burger w/ Antipasto Salad and Garlic and Herb Hashbrowns.





I grilled a Jennie - O All White Meat Turkey Burger. A great tasting Turkey Burger and it's a pre-made pattie and only 180 calories. I grilled a total of 10 minutes, 5 minutes each side. Came out moist and juicy with a bit of char, it's hard to beat a grilled burger! I topped it with a slice of Sargento Reduced Fat Provolone and Sauteed Baby Bella Mushrooms , served it on a Healthy Life Whole Grain Bun.





For sides I had an appetizer of Antipasto Salad, purchased this from Jungle Jim's Market Deli Department. I also had Simply Potatoes Garlic and Herb Hashbrowns. First time I've tried the Garlic and Herb Hashbrowns, I eat the plain Hashbrowns all the time. These are just as good with more flavor. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice cream topped with Dole Mango Slices.







Jennie - O Turkey Burgers - All White Meat
Grill or fry these juicy 1/3 pounders as a better for you choice for your family.
Product Features:
Gluten Free
All Natural
Six 1/3 lb. burger patties

Cooking Instructions:
GRILL METHOD:
On preheated grill over medium heat.
Place burgers 4 inches from heat source 7 - 9 minutes per side (turning twice) and until fully cooked to 165°F.


Nutritional Information
Serving Size 149 g Total Carbohydrates 0 g
Calories 200 Dietary Fiber 0 g
Calories From Fat 90 Sugars 0 g
Total Fat 10.0 g Protein 28 g
Saturated Fat 3.0 g Vitamin A 2%
Trans Fat .0 g Vitamin C 4%
Cholesterol 100 mg Iron 6%
Sodium 410 mg Calcium 2%


- See more at: http://www.jennieo.com/products/66-Turkey-Burgers---All-White-Meat#sthash.7U1Du76n.dpuf





Simply Potatoes Garlic and Herb Hash Browns

Simply Potatoes Garlic and Herb Hash Browns have just the right amount of delicate seasoning and they fry up perfectly to a crisp, golden brown because they’re made from fresh potatoes. They’re always fresh, never frozen so you don’t have to worry about freezer burn. No need to peel, shred and season, we’ve done it all just for you.



Nutrition Facts
Serving Size 2/3 cup

Amount Per Serving
Calories from Fat 0Calories 80

% Daily Values*
Total Fat 0g 0%
 Saturated Fat -
Cholesterol -
Sodium -
Total Carbohydrate 17g 6%
 Dietary Fiber 2g 8%
 Sugars -
Protein 2g



http://www.simplypotatoes.com/products/productview.cfm?prid=46

Grilled Salmon & Zucchini with Red Pepper Sauce

Came across this recipe on one of my favorite sites, Eating Well. This sounded so good I had to pass it along, the name alone, Grilled Salmon & Zucchini with Red Pepper Sauce, just sounds delicious! I left the link so you can get the full recipe.





Grilled Salmon & Zucchini with Red Pepper Sauce


Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette



INGREDIENTS
1/3 cup sliced almonds, toasted (see Tip)
1/4 cup chopped jarred roasted red peppers
1/4 cup halved grape tomatoes , or cherry tomatoes
1 small clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar , or red-wine vinegar
1 teaspoon paprika, preferably smoked
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/4 pounds wild-caught salmon fillet , (see Note), skinned and cut crosswise into 4 portions
2 medium zucchini , or summer squash (or 1 of each), halved lengthwise......



*Get the full recipe by clicking the link below.




8 Secret-Weapon Foods for Weight Loss

From the Eating Well web site, it's all about eating healthy and they have the 8 Secret-Weapon Foods for Weight Loss. I left the link at the bottom of the post so you can get them all.




8 Secret-Weapon Foods for Weight Loss

Some of the best diet foods are delicious too!
Want to boost your efforts to lose weight? Of course the foundation for successful weight loss is eating well and exercising, but if you want to power up your efforts, check out this diet cheat sheet of foods that do a little of the work for you. Research shows that these 8 secret-weapon foods can help you lose weight. Find out what they are and how they can help you shed pounds.. .....




1. Mushrooms
Research reports that when people ate mushroom-based entrees, they felt just as satisfied as when they'd eaten those same dishes made with beef—though they'd taken in a fraction of the calories and fat. Swap mushrooms for meat in a Portobello "Philly Cheese Steak" Sandwich and more marvelous mushroom recipes.....




2. Eggs
In one study, dieters who ate eggs for breakfast felt full for longer and lost more than twice as much weight as those who got the same amount of calories from a bagel for breakfast. Think beyond breakfast, too: eggs boost a salad's staying power and make for a satisfying snack. Here are two dozen easy recipe ideas for eggs....




* Click the link below to get all 8 weight loss tips along with some healthy recipes.



http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/diet_exercise_tips/8_secret_weapon_foods_for_weight_loss?sssdmh=dm17.684619&utm_source=EWDNL&esrc=nwewd080813

Kitchen Hint of the Day!

For eggs that last practically forever, separate then into whites and yolks, then freeze them separately in a lightly oiled ice-cube tray. When frozen pop them out and store in separate Hefty Bags in the freezer. These frozen eggs are perfect for baking. and will last longer since they're separated.

Friday, August 23, 2013

Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries

Dinner Tonight: Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style
Fries






As I went to bed last night my throat felt funny and then this morning I had Laryngitis. For some reason I get this about once a year. Hopefully it will clear up in a day or so. For dinner Tilapia. I prepared a Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries.





I had purchased a bag of about 12 small Tilapia Fillets from Walmart, just the right size for sandwiches. Good thing to have in freezer, their easily thawed, easy to prepare , and delicious! I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain's Lemon Pepper Breading Mix. Pan fried them in Canola Oil about 3 minutes per side. Served it on a Aunt Millie's Deli Style Whole Grain Mini Sub Bun and topped with Ice Burg Lettuce. If you read my blog often, you know how I love Fish!




For a side for my Fish Sandwich I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Tried these for the first time earlier and really like them. Served these with a side Daisy Reduced Fat Sour Cream. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.






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
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20





Aunt Millie's Whole Grain Mini Sub Buns


Aunt Millie’s brings specialty rolls and buns from the Deli to you. Your sandwich-making occasions can be special occasions, with Aunt Millie’s Deli. Enjoy!


INGREDIENTS: WHOLE GRAIN WHEAT FLOUR, WATER, ENRICHED BLEACHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, WHEAT STARCH, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, WHEAT BRAN, SOYBEAN OIL, WHOLE GRAIN OATMEAL, SALT, YEAST, RYE FLOUR, BARLEY FLAKES, VINEGAR, CALCIUM PROPIONATE (A PRESERVATIVE), SODIUM STEAROYL LACTYLATE, ASCORBIC ACID.

Contains wheat ingredients.




Nutrition
Facts
Serving size 1 Bun (66g)
Servings per Container 8

Calories 170
   Calories from fat 20
Amount/Serving %DV*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 105mg 3%
Total Carbohydrate 32g 11%
Fiber 4g 16%
Sugars 3g
Protein 6g



http://www.auntmillies.com/products/ProductView.aspx?prod=5157&cat=Deli

Vegetarian Chili

Thank you to Connie for passing this along!


Vegetarian Chili


Ingredients

1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/4 cup chopped onion
1 1/3 cups red & yellow peppers, chopped
6 teaspoons chili powder
2 teaspoons ground cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
1/2 teaspoon ground (cayenne) red pepper
1/3 cup Splenda Granular
3 tablespoons cider vinegar
1 (28-ounce) can crushed tomatoes with thick tomato puree
2 (15-ounce) can black beans (Do Not Drain!)
2 (15-ounce) cans dark red kidney beans (Do Not Drain!)
1 (15-ounce) can cannellini beans (Do Not Drain!)
1 (10-ounce) box Corn kernels, frozen
Sea Salt to taste (optional)


Directions

In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 8 minutes).
Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*
Makes 16 servings.

Note: If spicier chile is preferred, increase the ground cayenne red pepper to 1 teaspoon, & increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase Splenda Granular to 2/3 cup.

* This chile, like most chiles, tastes best the day after it is made. Refrigerate chile in covered pot overnight. Bring to a boil over a low heat, stirring constantly.