Wednesday, September 30, 2015

Chicken w/ Pasta Roni – Parmesan Cheese

Dinner Tonight: Chicken w/ Pasta Roni – Parmesan Cheese

Big change in our weather. As the all day rain of yesterday came through our area, behind it was Roni – Parmesan Cheese.cooler weather. We went from a high in the mid 80's yesterday to a high of 63 degrees today. With a cool breeze blowing with it! Went to see Dad for a bit this morning, they told us he should be released sometime next week. Back home finished up some house cleaning and then got the cart out for a while. I had to put a sweat shirt on it was so cool riding it. For dinner tonight I prepared Chicken w/ Pasta

For the Chicken part of the dish I used Perdue Perfect Portions Chicken Breasts (2 of them). I had them in the freezer so I let them thaw overnight in the fridge. To prepare; removed them from the package and seasoned them with Sea Salt and Litehouse Freeze Dried Poultry Herb Blend.  Then I sprinkled them with a light dusting of Flour. Cooked them in a medium skillet that was sprayed with Pam Cooking Spray and a tablespoon of Extra Virgin Olive Oil. Fried them on medium high heat for about 10 minutes, flipping it over 3 times. Removed from the heat and set aside. Before serving them with the Pasta I sliced the Chicken Breasts up.

I had prepared this once before, Pasta Roni Parmesan Cheese. A product of Rice – A – Roni,  Pasta
Roni is a Angel Hair Pasta in a Parmesan Sauce with other natural flavors. It comes with the Pasta and Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Chicken. This makes one delicious Chicken and Pasta Dish! A Keeper Recipe and product for sure. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.
What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast Tenders, Individually

Boneless, skinless chicken breast tenders, packed 3-4 tenders/pouch. 4 pouches/bag. Refrigerated.
* Boneless, skinless and 99% fat-free.
* 4 Individual pouches; 3-4 tenders/pouch.
* Cook what you need. Store what you don’t.
Keep refrigerated or frozen. Thaw in refrigerator or microwave.

SKILLET: Preheat lightly oiled pan to medium-high. Brown chicken 1 minute per side. Reduce heat to medium-low. Cook covered, turning occasionally, for 4-7 minutes, to an internal temperature of 170ºF. GRILL OR BROIL: Lightly brush with oil and season. Grill or broil 6-8 inches from heat source, 5-10 minutes per side, turning once, to an internal temperature of 170ºF. If bars on grill are widely spread, place tenderloins on lightly oiled aluminum foil over medium-hot coals; poke holes in foil. Grill as above. FROM FROZEN: Preheat oven to 350ºF. Place frozen breast tenderloins on foil-lined baking sheet and cook 25-30 minutes, to an internal temperature of 170ºF.

+ Perfect for salads and stir fry.,-Skinless-Chicken-Breast-Tenders,-Individually-Wrapped,-1.40-lbs.

Ohio Fall Festivals October 2-4, 2015

October 2-3, 2015  Annual Ohio Swiss Festival - Sugarcreek, Ohio
Held in Sugarcreek, the Little Switzerland of Ohio, with parades, queen pageant, musical entertainment, rides, 5K Swiss Cheese Chase, cheese auction, cheesemaking contest, Steintossen stone throwing, yodeling Swiss cheese eating and Swiss costume contests. Sample award-winning wine and cheese from our local artisans throughout the festival.

October 2-4, 2015  53rd Annual Ohio Gourd Show - Delaware, Ohio
Theme: 'Gourds on the Move'  Food, gourds, gourd art, gourd music and special programs are featured on the grounds. Programs and presentations will provide information about gourds and gourd art. Gourd crafting opportunities will be available for children and adults without advance reservations. Gourd workshops (pre-registration required ) are offered on Friday, Saturday, and Sunday.

October 3-4, 2015
Huntsburg Pumpkin Festival
Huntsburg, Ohio
The annual festival will include a baking contest, decorated & carved pumpkin show, pageant, horseshoe tournament, apple peeling contest, nail pounding contest, pumpkin roll, car show, pumpkin pie eating contest, road race, entertainment and a parade.

October 3-4, 2015  Weekend Of Fire - Fairfield, Ohio
This weekend only! Sample and purchase sweat-inducing foods from all over the country at our Fiery Food Show! Hot and fiery, or mild and meek; you can choose your favorite feverish flavors and buy enough to stock your pantry. Hot sauces, BBQ sauces, salsas, rubs and all sorts of spicy foods will be available.

Wild Idea Buffalo Recipe of the Week - Buffalo Pot Roast

For this week's Wild Idea Buffalo Recipe of the Week it's a Buffalo Pot Roast. For this comfort food "classic" you'll be using Wild Idea Buffalo Chuck Roast. Combined with Potatoes, Carrots, Celery, and a host of Herbs and Spices you'll have a meal that all will love! Also at the end of the post is a recipe for Buffalo Stock.  Another good one from Jill O'Brien of Wild Idea Buffalo. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast all from the Wild Idea Buffalo website.

Buffalo Pot Roast
By: Jill O'Brien

Nothing represents “comfort food” more than a traditional pot roast.  Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall!

Ingredients: Serves 6 to 8

1 – 3 pound Wild Idea Buffalo Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh and half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed


1)   Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional;
I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2)   Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3)   In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4)   Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes.

5)   Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6)   Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7)   During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8)   Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9)   Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10)  Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11)  Carve the roast and pass with gravy and crusty bread.

Buffalo Stock (makes about 4 quarts)


1 – 3.5 lb. pkg. Buffalo Shank Steaks
1 – 2 lb. pkg. Buffalo Soup Bones    
1 onion, quartered
2 carrots, chopped
3 stalks celery, chopped
salt & pepper
1 to 2 tablespoons olive oil

* Preheat oven to 400*.
* Arrange ingredients on large baking sheet and drizzle with olive oil and season with salt & pepper.
* Bake in oven for 45 minutes, turning ingredients occasionally.
* Transfer ingredients to stock pot, along with brown bits from the pan and cover with 8 quarts water.
* Bring to a full boil on stovetop. Reduce heat, cover and simmer (with a few bubbles breaking the surface of water) for about 6 to 8 hours.
* Strain liquid away from other ingredients and refrigerate.
* After stock is completely cooled, remove fat that has settled to the surface.
* Store in jars for later use
* For more intense flavor after liquid has been strained, return to burner and continue to simmer, until product is reduced to half.
** Or, purchase organic beef or vegetable stock from your grocer.

20-Minute Healthy Chicken Recipes

From the EatingWell website it's Chicken made easy with these 20-Minute Healthy Chicken Recipes. Find all types of healthy and delicious recipes all on the EatingWell website.

20-Minute Healthy Chicken Recipes

Easy chicken recipes for a quick dinner in 20 minutes or less.
Our healthy chicken recipes are an easy way to get dinner on the table fast. These chicken nugget recipes, chicken salad recipes, grilled chicken recipes and more quick chicken recipes are ready in 20 minutes or less. Try our Grilled Chicken with Chipotle-Orange Glaze or our Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard for an easy chicken dinner tonight.

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.......

Chicken Waldorf Salad
Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it’s salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette....

Orange-Walnut Salad with Chicken
Orange segments, toasted walnuts and tangy goat cheese brighten up this simple salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating......

* Click thelink below to get all the 20-Minute Healthy Chicken Recipes

Kitchen Hint of the Day!

Always bring cheese to room temperature one hour serving it. Even if the cheese becomes a little melty, the flavor will be much better.

Tuesday, September 29, 2015

Turkey Frank Cincinnati Style Cheese Coneys w/ Baked Crinkle Fries

Dinner Tonight: Turkey Frank Cincinnati Style Cheese Coneys w/ Baked Crinkle Fries

It's been a cloudy and rainy day out today. But we really need the rain, everything was so dry. Not feeling real well today. I don't know if I slept in an awkward position or turned the wrong way but my lower back is really bothering me today. Had a heating pad on it in the afternoon and it did feel better as the day went on. Didn't do a whole lot today, finished up some laundry for Mom and that was about it for the day. For dinner tonight an area classic, Cheese Coneys! I prepared Turkey Frank Cincinnati Style Cheese Coneys w/ Baked Crinkle Fries.

I used Ball Park Smoked White Meat Turkey Franks. I boiled them, it took about 5 minutes and they were ready,plump, and delicious. I opened up a can of Skyline Original Chili and heated that up for my Chili Topping. I served everything on a Aunt Millie's Reduced Calorie Hot Dog Buns. Then topped it with French’s Yellow Mustard and Sargento Reduced Fat Sharp Cheddar Shredded Cheese. Put it altogether and you have a prime example of the World Famous Cincinnati Style Cheese Coney! Had a small side of some Skyline Oyster Crackers with a few drops of Frank’s Hot Sauce on them, it’s a Cincinnati thing!

I baked some Ore Ida Crinkle Fries for a side and had some Hunt's Ketchup for dipping. Also  had an Ice-Cold Diet Dr. Pepper to drink. For dessert later a Jello Sugar Free Dark Mousse.

Ball Park Bun Size Smoked White Turkey Franks – Dial up the lean while you dial in the flavor.

Ball Park Turkey Franks are so packed full of classic Ball Park satisfaction, don’t be surprised if he thinks he’s eating an original Ball Park.

 Nutrition Facts Serving Size 50 G
Servings Per Container 8
Amount Per Serving Calories 45 Calories from Fat 0 % Daily Value* Total Fat 0 G 0 Saturated Fat 0 G 0 Trans Fat 0 G Cholesterol 10 Mg 3 Sodium 490 Mg 20 Potassium 3780 Mg 11 Total Carbohydrate 5 G 2 Dietary Fiber 0 G 0 Sugars 1 G Protein 6 G!/products/turkey

Skyline Chili
Enjoy the delicious taste of Cincinnati Skyline Chili. It is easy to make. This original chili has a
wonderful flavor. It will be a welcome addition to your kitchen food supplies.
* Cincinnati chili
* Original taste

Beef, Water, Tomato Paste, Corn Starch, Spices, Salt, Onion, Garlic, Paprika And Natural Flavors.
Microwave: empty contents into microwave-safe container. Cover.Microwave on high power for at least 1 minute or until hot. Stove top:empty contents into sauce pan. Heat over medium heat until hot, stirring occasionally.

Hearty Vegetable Chili

Wanted to pass this Hearty Vegetable Chili along to everyone. It's from the CooksRecipes website. Home of countless delicious and healthy recipes.

Hearty Vegetable Chili

Hearty Vegetable Chili A truly one-pot meal, this hearty chili will satisfy the biggest of appetites. Make lots because it's even better the next day.

Recipe Ingredients:

1 onion, chopped
1 green bell pepper, chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
1 (28-ounce) can whole tomatoes, chopped and juice reserved
1 1/2 cups water
1/4 cup tomato paste
4 teaspoons chili powder
1 tablespoon MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 teaspoon cumin
2 (15-ounce) cans kidney or pinto beans, drained and rinsed
2 tablespoons chopped fresh cilantro
Sour cream (optional)

Cooking Directions:

Combine onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
Add tomatoes and juice, water, tomato paste, chili powder, bouillon and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Stir in cilantro. Serve with sour cream.
Makes 6 servings.

For Freeze Ahead: Prepare as above; do not stir in cilantro or top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator. Heat in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Stir in cilantro. Serve with sour cream.

Nutritional Information Per Serving (1/6 of recipe): Calories: 300 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 870 mg Carbohydrates: 47 g Dietary Fiber: 11 g Sugars: 16 g Protein: 14 g.

Diabetic Dish of the Week - Slow Cooker Meat Loaf

For this week's Diabetic Dish of the Week it's a Slow Cooker Meat Loaf. You can use Jennie - O Ground Turkey or Ground Beef, to make it healthier go with Jennie - O. Also save on calories and carbs by using Egg Beaters in place of Eggs and replacing the Brown Sugar with Splenda Brown Sugar. Cut them where you can! Below is the original recipe, enjoy!

Slow Cooker Meat Loaf


1 1/2 lbs. Extra Lean Ground Beef
1/4 cup Fat Free Skim Milk
1/ cup Fine plain Dry Bread Crumbs
2 Eggs beaten
2 tablespoons minced Onions
3/4 teaspoon salt
1/2 teaspoon Ground sage
1/2 cup Ketchup
2 tablespoons packed Brown Sugar
1 teaspoon Dry Mustard


1 - Combine Beef, Milk, Bread Crumbs, Eggs, Onion, salt, and Sage in large bowl; shape into ball. I always use Crock Pot Liners when using my Crock Pot, sprayed with Pam Cooking Spray.  Place in the Crock Pot Slow Cooker. Cover, cook on low 5-6 hours.
2 - Set the Crock Pot on high. Combine Ketchup, Brown Sugar, and Mustard in small bowl. Pour over Meat Loaf in the Crock Pot. Cover and cook on high for 15 minutes. Cut the Meat Loaf evenly into 6 slices.

Here's a handy little Crock Pot cooking hint - To remove Meat Loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock. Then lift out by the strips. Works great when making Crock Pot Ribs also!

Kitchen Hint of the Day!

When making Chili.....

If your chili is too thin, try adding tomato paste to thicken it. Add the tomato paste in small amounts until the desired thickness is reached. If the tomato paste doesn't work, try a small amount of cornstarch or flour. Enjoy that Chili!

Monday, September 28, 2015

Cumin Spiced Pork Chops w/ Savory Herb Potatoes and Cut Green Beans

Dinner Tonight: Cumin Spiced Pork Chops w/ Savory Herb Potatoes and Cut Green Beans

Wow what a beautiful full moon last night and a total lunar eclipse on top of it! We were able to watch the whole thing as the clouds cleared up about an hour before it started. Started my day off with a Healthy Life Whole Grain English Muffin topped with 2 servings of Egg Beater's Egg Whites. Good little sandwich, also had a cup of Bigelow Decaf Green Tea to get me started. Didn't get a chance to go see Dad at rehab today but he's doing a lot better, hopefully back home before long. Stayed home and got caught up on some house cleaning and yard work. Had to get the 4 wheel mobility cart out and the leaf blower and do a little yard work. For dinner tonight, Cumin Spiced Pork Chops w/ Savory Herb Potatoes and (Fresh) Cut Green Beans.

On my last visit to Costco I picked up a huge package of Pork Chops and had them in the freezer. I
got 2 of the Chops from the freezer and let it thaw overnight in the fridge. Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork. Hard to beat these Costco Pork Chops, always top quality.

While at Jungle Jim's I was going through the their huge Produce Department and came across a new Potato Product, the Little Potato Company Savory Herb Potatoes. I also picked a up package of the Italian seasoned Potatoes. I prepared the Savory Herb Potatoes tonight. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good to have in the pantry! So easy to prepare and no clean up.

Then for another side I also picked up a beautiful mess of Green Beans while at Jungle Jim's. This afternoon Mom and myself
broke the Beans up and then I prepared them. Just use a large kettle or sauce pan. Fill it with water add the Beans, add Sea Salt and 2 tablespoons of Extra Virgin Olive Oil (cover), and heat on high until a boil. Then turn the heat to medium and cook until tender. A really delicious mess of Green Beans! Canned Green Beans are great but nothing beats the fresh Green Beans! I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

the Little Potato Company - Savory Herb


Evoking all the cozy feelings of home-cooking, the Savory Herb flavor combines a fun mix of red and yellow Creamer potatoes with a comforting blend of savory herbs, earthy spices and just a hint of bacon flavor.

Simply pop the tray in the microwave for five minutes and mix in the seasoning pack and voila! – you have a nutritious taste of home. This is cozy dish on its own, or combine it with other ingredients to take your meal to a whole new level of down-home goodness.

You may also want to try our Garlic Parsley or Zesty Italian flavors.



In three easy steps, you have perfectly steamed and seasoned potatoes!

1. Simply remove the cardboard sleeve and seasoning pack. The plastic film stays on to aid in steaming the potatoes.

2. Place the convenience tray in the microwave. Cook on high for 5 minutes*.

3. Let the tray rest for 2 minutes then carefully remove plastic film and stir in seasoning pack. Caution – the contents will be very hot. If desired, add 1 tbsp. of butter or olive oil.

Serve and enjoy!
*Cooking times may vary.

Nutritional Information
Serving Size
Per Serving % Daily Value*
Calories 85
Fat 0%
Saturated / Trans Fats 0%
Cholesterol 0 mg
Sodium 175 mg 7%
Potassium 510 mg 15%
Carbohydrate 20 g 7%
Fibre 2 g 8%
Sugars 2 g
Protein 2 g

"Meatless Monday" Recipe of the Week - Chilaquiles

This week's "Meatless Monday" Recipe of the Week is Chilaquiles. Made with fried eggs, avocado, jalapeño, and even a little beer! It's from the PBS/Recipe website.


This Chilaquiles recipe is a Mexican dish featuring fried eggs, avocado, and tomato sauce.

1/2 jalapeño
1 (15-ounce) can of crushed tomatoes (I had fire-roasted in my pantry and it was amazing, but definitely not necessary)
1 shallot, minced
1 1/2 tablespoons of tomato paste
1/3 cup beer
Tortilla chips
1/2 cup Monterey Jack cheese
3 large eggs
1 radish, thinly sliced, as garnish
1/2 avocado, as garnish
Handful of cilantro leaves, as garnish
1 ounce cotija cheese, crumbled

1 - Place the jalapeño on the grates of the gas range. Turn the flame to medium and char the jalapeño, rotating it every 30 seconds or so, until blackened. Transfer the chile to a cutting board and using a knife, scrape off most of the charred bits and discard. Dice up the jalapeño, removing the seeds and thick membrane.
2 - To a blender, add the diced jalapeño, can of tomatoes and pulse until smooth.
3 - In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Pour in the blended up tomato puree, beer and a pinch of salt and pepper. Simmer, uncovered, stirring frequently, until reduced by nearly half, about 10 minutes.
4 - While the sauce is reducing, preheat your broiler. On a parchment-lined (you could also use foil), spread out the chips in a mostly even layer. When the sauce is ready, spoon it over the chips. Use it all up! Sprinkle the top with the cheese and transfer to the broiler, until melty, about 3 to 5 minutes. (Be sure to keep an eye on it because it melts quickly!)
5 - Meanwhile, fry up a few eggs. When the cheese has melted, top with the eggs. Garnish with the thinly sliced radishes, avocado, cilantro leaves and cotija cheese.

One of America's Favorites - Hot Dogs

A hot dog (also spelled hotdog) is a cooked sausage, traditionally grilled or steamed and served in a
A cooked hot dog on bun with mustard garnish
sliced bun as a sandwich. There are also Hot dog variants that include the corn dog and pigs in blankets. Typical hot dog garnishes include mustard, ketchup, onions, mayonnaise, relish, cheese, chili, and sauerkraut.

The sausages were culturally imported from Germany and popularized in the United States, where they were a working class street food sold at hot dog stands that came to be associated with baseball and America. Hot dog preparation and condiment styles also vary regionally across the United States. The hot dog's cultural traditions include the Nathan's Hot Dog Eating Contest and Wienermobile.

Claims about hot dog invention are difficult to assess, as stories assert the creation of the sausage, the
Grilled hot dogs
placing of the sausage (or another kind of sausage) on bread or a bun as finger food, the popularization of the existing dish, or the application of the name "hot dog" to a sausage and bun combination most commonly used with ketchup or mustard and sometimes relish.

The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor as King. Wiener refers to Vienna, Austria, whose German name is "Wien", home to a sausage made of a mixture of pork and beef (cf. Hamburger, whose name also derives from a German-speaking city). Johann Georg Lahner, a 18th/19th century butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter. Nowadays, in German speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means "little sausage"), in differentiation to the original pork only mixture from Frankfurt. In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.

Around 1870, on Coney Island, German immigrant Charles Feltman began selling sausages in rolls.

Others are credited with first serving hot dogs on rolls. A Bavarian immigrant named Feuchtwanger allegedly pioneered the practice in the American midwest; there are several versions of the story with varying details. According to one account, Antonoine Feuchtwanger's wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, United States, and provided gloves to his customers so that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger's wife suggested serving the food in a roll instead. In another version, Anton Ludwig Feuchtwanger served sausages in rolls at the World's Fair–either the 1893 World's Columbian Exposition in Chicago or the 1904 Louisiana Purchase Exposition in St Louis–again allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs.

The association between hot dogs and baseball began as early as 1893 with Chris von der Ahe, a German immigrant who owned not only the St. Louis Browns, but also an amusement park.

Another claim of inventing the hot dog is told by Harry M. Stevens, an American sports concessionaire whose vendors sold German sausages and rolls to spectators at the old New York Polo Grounds during the winter. He called them "Dachshund sandwiches", but a New York Post cartoonist "couldn't spell dachshund, so when he drew the cartoon, he called them hot dogs."

In 1916, a Polish American employee of Feltman's named Nathan Handwerker was encouraged by Eddie Cantor and Jimmy Durante, both working as waiters/musicians, to go into business in competition with his former employer. Handwerker undercut Feltman's by charging five cents for a hot dog when his former employer was charging ten.

At an earlier time in food regulation, when the hot dog was suspect, Handwerker made sure that men wearing surgeon's smocks were seen eating at Nathan's Famous to reassure potential customers.

A "home-cooked" hot dog 

Common hot dog ingredients include:

* Meat trimmings and fat
* Flavorings, such as salt, garlic, and paprika
* Preservatives (cure) - typically sodium erythorbate and sodium nitrite
Pork and beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Hot dogs often have high sodium, fat and nitrite content, ingredients linked to health problems. Changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content.

If a manufacturer produces two types of hot dogs, "wieners" tend to contain pork and are blander, while "franks" tend to be all beef and more strongly seasoned.

Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are "skinless" as opposed to more expensive "natural casing" hot dogs.

Commercial preparation:
Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are "skinless" as opposed to more expensive "natural casing" hot dogs.

Natural casing hot dogs:
As with most sausages, hot dogs must be in a casing to be cooked. Traditional casing is made from the small intestines of sheep. The products are known as "natural casing" hot dogs or frankfurters. These hot dogs have firmer texture and a "snap" that releases juices and flavor when the product is bitten.

Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are usually skinless or made with reconstituted collagen casings.

Skinless hot dogs:
"Skinless" hot dogs must use a casing in the cooking process when the product is manufactured, but the casing is usually a long tube of thin cellulose that is removed between cooking and packaging. This process was invented in Chicago in 1925 by Erwin O. Freund, founder of Visking which would later become Viskase Companies.

The first skinless hot dog casings were produced by Freund's new company under the name "Nojax", short for "no jackets" and sold to local Chicago sausage makers.

Skinless hot dogs vary in the texture of the product surface but have a softer "bite" than natural casing hot dogs. Skinless hot dogs are more uniform in shape and size than natural casing hot dogs and less expensive.

Home cooking hot dogs:
Hot dogs are prepared and eaten in a variety of ways. The wieners may be boiled, grilled, fried, steamed, broiled, baked, or microwaved. The cooked wiener may be served on a bun (usually topped with condiments), or it may be used as an ingredient in another dish. Various models of hot dog toasters exist that cook the hot dog and buns by toasting.

In the US, "hot dog" may refer to just the sausage or to the combination of a sausage in a bun. Many
A Detroit Coney Island hot dog with chili, onion, and mustard
nicknames for hot dogs have popped up over the years. A hot dog can often be seen under the names of frankfurter, frank, red hot, wiener, weenie, durger, coney, or just "dog".

Hot dog restaurants
Hot dog stands and trucks sell hot dogs at street and highway locations. Wandering hot dog vendors sell their product in baseball parks. At convenience stores, hot dogs are kept heated on rotating grills. 7-Eleven sells the most grilled hot dogs in North America — 100 million annually. Hot dogs are also common on restaurants' children's menus.

Hot dogs may be served plain, but are commonly served with a variety of condiments, including ketchup, mustard, chile con carne, pickle relish, sauerkraut, onion, mayonnaise, lettuce, tomato, cheese, and chili peppers.

In 2005, the US-based National Hot Dog & Sausage Council (part of the American Meat Institute) found mustard to be the most popular condiment, with 32% of respondents preferring it; 23% of Americans said they preferred ketchup; chili con carne came in third at 17%, followed by relish at 9% and onions at 7%. Southerners showed the strongest preference for chili, while Midwesterners showed the greatest affinity for ketchup.

Condiments vary across the country. All-beef Chicago-style hot dogs are topped with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt, but they exclude ketchup.

Many variations are named after regions other than the one in which they are popular. Italian hot dogs popular in New Jersey include peppers, onions, and potatoes. Meaty Michigan hot dogs are popular in upstate New York (as are white hots), while beefy Coney Island hot dogs are popular in Michigan. In New York City, conventional hot dogs are available on Coney Island, as are bagel dogs. Hot wieners, or weenies, are a staple in Rhode Island where they are sold at restaurants with the misleading name "New York System." Texas hot dogs are spicy variants found in upstate New York and Pennsylvania (and as "all the way dogs" in New Jersey), but not Texas.

Some baseball parks have signature hot dogs, such as Fenway Franks at Fenway Park in Boston and Dodger Dogs at Dodger Stadium in Los Angeles. The Fenway signature is that the hot dog is boiled and grilled, and then served on a New England-style bun, covered with ketchup and relish. Often during Red Sox games, vendors traverse the stadium selling the hot dogs plain, giving customers the choice of adding the condiments.

In Canada
Skinner's Restaurant, in Lockport, Manitoba is reputed to be Canada's oldest hot dog outlet in continuous operation, founded in 1929, by Jim Skinner Sr. Hotdogs served at Skinners are European style footlongs with natural casings, manufactured by Winnipeg Old Country Sausage in Winnipeg, Manitoba.

The Half Moon Drive In, also in Lockport, Manitoba and located directly across the river from Skinners, was established in 1938 by brothers Peter and Louie Kosowicz. The original drive in consisted of three wooden buildings shaped like semicircles—one was for takeout, one was for dine-in, and the third was a dance hall and later an arcade. The Half Moon also serves European-style wieners manufactured by Winnipeg Old Country Sausage. One of the most popular items is the Moon Dog, consisting of cheese, bacon, fried onions, pickles and mustard, and the Half Moon serves about 2000 on an average summer weekend day.

Hot dogs outside North America
For a list of international differences in hot dogs, see Hot dog variations.
In most of the world, "hot dog" is recognized as a sausage in a bun, but the type varies considerably. The name is applied to something that would not be described as a hot dog in North America. For example, in New Zealand, it refers to a battered sausage, often on a stick (which is known as a corn dog in North America), and the version in a bun is called an "American hot dog".

The world's longest hot dog created was 197 ft, which rested within a 198 ft bun. The hot dog was
The world's longest hot dog, at 197 feet
prepared by Shizuoka Meat Producers for the All-Japan Bread Association, which baked the bun and coordinated the event, including official measurement for the world record. The hot dog and bun were the center of a media event in celebration of the Association's 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel, Tokyo, Japan.

A hot dog prepared by head chef Joe Calderone in Manhattan sold for $69 during the National Hot Dog Day in 2010, making it the most expensive hot dog sold at the time. The hot dog was topped with truffle oil, duck foie gras, and truffle butter.

On May 31, 2012, Guinness World Records certified the world record for most expensive hot dog at $145.49. The “California Capitol City Dawg”, served at Capitol Dawg in Sacramento, California, features a grilled 18 in all-beef in natural casing frank from Chicago, served on a fresh baked herb and oil focaccia roll, spread with white truffle butter, then grilled. The record breaking hot dog is topped with a whole grain mustard from France, garlic & herb mayonnaise, sauteed chopped shallots, organic mixed baby greens, maple syrup marinated/fruitwood smoked uncured bacon from New Hampshire, chopped tomato, expensive moose cheese from Sweden, sweetened dried cranberries, basil olive oil/pear-cranberry-coconut balsamic vinaigrette, and ground peppercorn. Proceeds from the sale of each 3 lb super dog are donated to the Shriners Hospitals for Children.

Kitchen Hint of the Day!

Coffee Can Cookie Jars....

Put those empty coffee cans to use - Rinse out coffee cans and store cookies in them. Use the original lids, or stretch plastic wrap across the top and seal with a rubber band. During the Christmas Season wrap the cans with wrapping paper, fill with cookies, and give as gift.

Sunday, September 27, 2015

The Kitchen is Closed! Hello Domino's!

Dinner Tonight: Domino's Pizza

Had a Healthy Life Whole Grain English Muffin topped with Smucker's Sugar Free Black Raspberry
Jam. Then had to run to Kroger for a few items and stopped by McDonald's and picked Mom up a Breakfast sandwich and Coffee for her Breakfast. Back home did my morning workout and a shower. Around noon went over to rehab to see dad. He's slowly getting stronger, breathing easier, and he's speech has really improved. He'll be there a while yet. Back home grabbed the remote and the easy chair for an afternoon of Football! No cooking tonight, the Kitchen is closed! Dinner tonight provided by Domino's.

 Mom had been wanting a Pizza for sometime now so I ordered a Pizza from Domino's Pizza. A few
more calories and carbs than what I normally like to have for dinner but it had been quite a while since I had one and it sounded good for a Sunday Meal, and love the clean up afterwards! We ordered a Domino's Hand Tossed Pizza Large  with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, and Black Olives, Green Olives. As always the Pizza arrived on time, hot and delicious! Pizza and Football on a Sunday! For dessert later a Del Monte Peach Chunk Cup.

The Sunday Pizza - Spinach & Red Pepper Turkey Pizza

This week's Sunday Pizza is a Spinach & Red Pepper Turkey Pizza. It's from the Jennie - O website. This one uses JENNIE-O® Extra Lean Ground Turkey Breast - add Onions, Peppers, Garlic, and get ready to enjoy some Pizza! You can this recipe along with many other healthy and delicious recipes on the Jennie - O website.

Spinach & Red Pepper Turkey Pizza

1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 teaspoon olive oil
1 medium onion, sliced
1 red pepper, sliced
1 clove garlic, minced
2 teaspoons low-sodium soy sauce
1 cup fresh spinach, trimmed, rinsed and well drained
1 (6.5-ounce) package pizza crust mix
1 cup shredded mozzarella cheese
¼ cup pine nuts, if desired
Heat oven to 400ºF. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer; set aside.

In skillet over medium heat, add oil, onion, red pepper, garlic and soy sauce. Cook 5 minutes or until vegetables are tender, stirring occasionally.

Add spinach and cook until wilted; remove from heat.

Prepare pizza crust according to package directions; pat dough evenly in pizza pan. Sprinkle with mozzarella cheese. Spread turkey and onion mixture over cheese. Sprinkle with pine nuts, if desired. Bake 15 to 20 minutes or until crust is browned.
Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 430 Fat 9g
Protein 49g Cholesterol 85mg
Carbohydrates 38g Sodium 500mg
Fiber 3g Saturated Fat 4g
Sugars 4g

100-Calorie Snacks

Who doesn't like snacking! When you do, do it healthy. From the EatingWell website - 100-Calorie Snacks. It's from the EatingWell website which has all your healthy recipes and cooking tips.

100-Calorie Snacks

Low-calorie snack recipes, including recipes for smoothies, popcorn, dips and more.
Having a snack attack? Stock your fridge and pantry with ingredients for these quick, healthy and low-calorie snack recipes to help you stay lean and healthy—and avoid the candy dish and snacks at work. Enjoy our healthy snack recipes, which are perfect to grab and go or pack for the office.

Quick Quesadilla
In just 5 minutes, you can make this healthy mini quesadilla recipe using protein-rich beans and your favorite fresh salsa. For a party appetizer tray, make a big batch and serve these quesadilla wedges with guacamole and sour cream, too.....

Frozen Chocolate-Covered Bananas
Kids will love dipping bananas in melted chocolate and rolling them in coconut to make this tasty frozen treat.....

Cherry Cream Cheese
Make your own flavored cream cheese by stirring in fresh, in-season cherries. We like the flavor of black cherries, but any kind will work. Spread this on your morning bagel or sandwich it between graham crackers for a cherry cheesecake-inspired snack.....

* Click the link below to get all the 100-Calorie Snacks

Kitchen Hint of the Day!

When making a Souffle, it's best to use egg whites from eggs that are at least a week old (but not expired). Very fresh eggs contain more water, which can make your Souffle taste grainy.

Saturday, September 26, 2015

Fried Ocean Perch w/ Mac and Cheese

Dinner Tonight: Fried Ocean Perch w/ Mac and Cheese

I picked up the Ocean Perch at Jungle Jim's the other day, I had rinsed it and froze it right away. So last night I took it out of the freezer and sat in the fridge overnight to thaw. To prepare it I needed; McCormick Sea Salt and Peppercorn Medley, Zatarain’s Seasoned Fish Fri, and Extra Virgin Olive Oil (for frying).

To prepare it I preheated a medium size skillet, that I had sprayed with Pam Cooking Spray and added the Extra Virgin Olive, on medium heat. Rinsed the perch with cold water and patted dry with a paper towel. Lightly seasoned them with the McCormick Sea Salt and Peppercorn Medley. I then put them in a Hefty Zip Lock Bag and added the Zatarain’s Seasoned Fish Fri, shaking the bag then until the Perch Fillets were coated. Added the Fillets to the heated skillet and fried them for 6 minutes. 3 minutes per side. They came out Golden Brown! Delicious and fresh tasting, I love all Fish and Seafood!

Then for a side I microwaved Stouffer’s Classic Mac & Cheese Mac Cup. Frozen individual
Mac Cups, just microwave and serve. Finally a great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup

Nutrition Facts
Serving Size 170
Servings Per Container: 2
Amount Per Serving
Calories 240 Calories from Fat 100
% Daily Value *
Total Fat 11 17.00 %
Saturated Fat 6 30.00 %
Cholesterol 30mg 10.00 %
Sodium 560mg 23.00 %
Total Carbohydrate 26g 9.00 %
Dietary Fiber 1g
Sugars 3g
Protein 10g
Vitamin A 4.00 %
Vitamin C 0.00 %
Calcium 15.00 %
Iron 2.00 %

Ohio Festivals - September 26-27, 2015

September 26, 2015  33rd Annual Country Applefest - Lebanon, Ohio
The Warren County Fairgrounds in Lebanon will be filled with homemade crafts, great food and entertainment. Enter the apple bake off contest.

September 26-27, 2015  36th Annual Germantown Pretzel Festival
Germantown, Ohio
Fall festival held on the fourth full weekend in September, since 1980, featuring handcrafts, good food, and free entertainment with live music & shows, baked goods & pretzels!

September 26-27, 2015  52nd Geneva Grape Jamboree - Geneva, Ohio
Celebrates the harvesting of the local grapes. Taste freshly squeezed grape juice, wine, and various other grape products. All grand-stand entertainment, including the grape stomping contest, is free. Miss Grapette is featured in the two giant parades each afternoon. Rides, crafts, food, and other concessions pack the downtown streets during this grape filled weekend.

Saturday's Chili - Pronto Chili

This week's Saturday's Chili - Pronto Chili. It's off the CooksRecipes website. It's one of the best recipe sites on the net, check it out!

Pronto Chili

Fast and tasty ground beef chili and beans, ready-to-eat after simmering just five minutes.

Recipe Ingredients:

1/2 pound lean ground beef
1 onion, chopped
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 garlic clove, crushed
1 (16-ounce) can pinto beans, drained
1 tablespoon chili powder

Cooking Directions:

In a saucepan cook ground beef, chopped onion, chopped green bell pepper, chopped red bell pepper, and crushed garlic clove. Cook until the beef is browned and the vegetables are tender, then drain.
Add pinto beans and chili powder to the meat mixture. Bring to a boil, reduce the heat to low, and simmer for 5 minutes.
Makes 4 servings.

Healthy Comfort Food Recipes with Dark Leafy Greens

From the EatingWell website it's Healthy Comfort Food Recipes with Dark Leafy Greens. Boost your health with these delicious leafy green recipes. You can find this recipe with many other healthy and delicious recipes on the EatingWell website.

Healthy Comfort Food Recipes with Dark Leafy Greens

Healthy and delicious recipes with dark leafy greens.
How do you improve classic comfort foods? Load them with dark leafy greens for a blast of flavor and a boost to your health. Dark leafy greens are a good source of vitamin K, calcium and carotenoids—antioxidants that may help reduce type 2 diabetes and lower your risk of cancer. Get a healthy dose of greens with these recipes for Spanakopita Loaded Potatoes, Ham & Chard Stuffed Shells

Spanakopita Loaded Potatoes
In this healthy take on twice-baked potatoes, spinach, feta, garlic and oregano are stuffed into the potato shells along with the mashed potatoes. Serve with steak or chicken sprinkled with oregano or.....

Kale & White Bean Potpie with Chive Biscuits
In this vegetarian white bean potpie recipe, kale and hearty white beans are topped with easy, homemade chive biscuits. If desired, add a little shredded Gruyère or Cheddar cheese to the biscuit dough......

Ham & Chard Stuffed Shells
In this healthy stuffed shells recipe, tons of dark leafy chard replaces some of the cheese. Kale and/or collards are good substitutes for the chard as well. Serve with a salad with Italian vinaigrette.....

* Click the link below to get all the Healthy Comfort Food Recipes with Dark Leafy Greens

Kitchen Hint of the Day!

Cookies can go from beautiful to burned in no time. To lessen the chance of this happening, take the cookies out of the oven when they are not quite done, but don't transfer them to the cooling rack right away - let them sit on the hot pan for a minute or two to finish baking. Then transfer to the rack to cool fully.

Friday, September 25, 2015

Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots

Dinner Tonight: Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots

A little warmer out and some rain coming in overnight and tomorrow. Did some laundry for Mom and cleaned up inside and outside the house. Everything done and I went to the rehab center to see Dad for a couple of hours. He's slowly regaining his strength but has a way to go. On the way back home stopped and had the car washed, which was much needed. For dinner tonight Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots.

While at Jungle Jim's yesterday I picked up some Ocean Perch, Grouper, and a package of 2 Colossal Shrimp. And I mean Colossal Shrimp! Love the Seafood Department there at Jungle Jim's. Fish, Shrimp, Lobsters, Crabs, they have it all. They even have tanks of live Trout, Tilapia, Striped Bass, and Lobsters that you can choose your Seafood from. So when I seen this package of the Shrimp I had to get it!

I wasn't sure on how to prepare them so I looked around the net for recipes. I ended up combining 3
different recipe ideas for my Shrimp. To make them I'll need the following; 1/4 cups dry Progresso Italian Style Breadcrumbs, 2 tablespoons Kraft Reduced Fat Grated Parmesan Cheese, 1/2 teaspoon Dried Parsley, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Sea Salt, 1/2 teaspoon Ground Black Pepper, 2 tablespoons melted Blue Bonnet Light Butter (slightly cooled), 1 tablespoons Extra Virgin Olive Oil, 1 tablespoons fresh Lemon Juice, 1 teaspoon Garlic Powder, and 2 Colossal Shrimp.

To prepare them I preheated the oven on 425 degrees. I then rinsed the Shrimp in cold water, peeled the shells, and cleaned again. Then in a shallow dish combined the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, sea salt and black pepper; set aside. In a large bowl whisk
together melted butter with 1 tablespoon oil, fresh lemon juice. Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes. Lightly grease a cookie sheet pan.  Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture. Place the coated shrimp onto the pan but not touching each other. Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp). These Shrimp were so sweet and meaty it was like having Lobster! I served them with a Cerulean Seas Mango Coconut Dipping Sauce, picked this up at Jungle Jim's also. If you come across any of this sauce, grab a bottle or two. Just incredible, this would great for any Seafood!

For one side dish I microwaved some Uncle Ben’s Natural Whole Grain Brown Rice. It comes in a single serving microwavable container. Just heat for 45 seconds and serve! Rice comes out perfect, steaming hot and fluffy. I also heated up a can of Del Monte Sliced Carrots. For dessert later a Jello sugar Free Dark Chocolate Mousse.

Baked Jumbo Lemon-Garlic Parmesan Shrimp

1/4 cups dry Progresso Italian Style Breadcrumbs
2 tablespoons Kraft Reduced Fat Grated Parmesan Cheese
1/2 teaspoon Dried Parsley
1/2 teaspoon Garlic Powder
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
2 tablespoons melted Blue Bonnet Light Butter, slightly cooled
1 tablespoons Extra Virgin Olive Oil
1 tablespoons fresh Lemon Juice
1 teaspoon Garlic Powder
2 Colossal Shrimp

1 - In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside.
2 - In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice.
3 - Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes.
4 - Lightly grease a cookie sheet pan.
5 - Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture.
6 - Place the coated shrimp onto the pan but not touching each other.
7 - Set oven to 425 degrees (set oven to second-lowest rack).
8 - Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp).

Jennie - O Turkey Recipe of the Week - Slow Cooker Turkey Chili with Quinoa

For this week's Jennie - O Turkey Recipe of the Week it's a Slow Cooker Turkey Chili with Quinoa. Just the name gets the taste buds going! It's made with JENNIE-O® Lean Ground Turkey. Plus it uses one my favorite ways to cook, the Slow Cooker! You can find this recipe and many other delicious and healthy recipes at the Jennie - O website.

Slow Cooker Turkey Chili with Quinoa

1 tablespoon vegetable oil
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
1 bell pepper, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
3 cups low-sodium chicken broth
2 (14.5-ounce) cans diced tomatoes, undrained
1 (16-ounce) can white navy beans, drained and rinsed
¾ cup salsa
½ cup quinoa (uncooked)
toppings: chopped avocado, lime wedges, plain yogurt, chopped fresh cilantro, if desired

1 - In large saucepan, heat oil over medium heat; add turkey, onion, bell pepper, garlic, chili powder and cumin. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Transfer to slow cooker.

2 - Add broth, tomatoes, beans, salsa and quinoa to slow cooker. Cover and cook on LOW 4 hours or until chili thickens.

3 - Ladle chili into bowls. Serve with desired toppings.
* Always cook to an internal temperature of 165°F

Nutritional Information
Calories 370 Fat 10g
Protein 31g Cholesterol 70mg
Carbohydrates 40g Sodium 700mg
Fiber 9g Saturated Fat 2.5g
Sugars 7g

Diabetic Slow Cooker Recipes

I've got some more Diabetic Slow Cooker Recipes to share. They come from the Diabetic Living Online website. The Diabetic Living Online website has all your Diabetic Friendly Recipes, check them out soon!

Diabetic Slow Cooker Recipes
Take the work out of cooking with easy recipes made healthy for your diabetic diet. Find tastes that
span the globe, including Mediterranean, Asian, Mexican, Cajun, Indian, German, Southern, and Caribbean flavors. Just add the ingredients and let your slow cooker do the rest!

Spicy Drumsticks

Picante and cayenne pepper sauce up the ante in this low-carb recipe for two. Serve with brown rice for a complete meal....

Mexican-Style Pot Roast Sandwiches

A spicy spin on a traditional sandwich, this casual meal gets a flavor boost from cilantro and cumin. Make them for your next party or potluck......

Chicken Vera Cruz

Jalapeno pepper, onion, garlic, and medley of spices create bold flavors in this diabetes-friendly chicken recipe that's packed with protein and boasts only 25 grams of carb per serving......

* Click the link below to get all the Diabetic Slow Cooker Recipes

Kitchen Hint of the Day!

To keep cookies or butter cakes from becoming too heavy, be sure the butter is at room temperature before you cream it with sugar. Try to avoid softening butter in the microwave, as it's likely to melt.

Thursday, September 24, 2015

Arby's Ham and Cheese Sliders and Baked Crinkle Fries

Dinner Tonight: Arby's Ham and Cheese Sliders and Baked Crinkle Fries

Mom wanted to go to Jungle Jim's International Market so this morning after I prepared us Breakfast

that's where we went. I love shopping at Jungle Jim's! There's always some different items every time you shop here. I picked up some Deli Meats and Cheese, Polenta, and some Seafood. Back home finished up some laundry for Mom and went to the rehab center to see Dad for a while. They told us at rehab that they tested his memory and he's lost about 50% of his memory. Only going to get worse with dementia. For dinner tonight Arby's Ham and Cheese Sliders and Baked Crinkle Fries.

Another on e of those days where I had dinner planned out and it just didn't work out. I was at the rehab with Dad longer than I thought I was going to be and when I left to come home I just didn't feel like cooking. So I had heard that Arby's Sliders were very good so I stopped there and picked up 2 of the Ham and Cheese Sliders. I opted to go with the Ham Slider over the Roast Beef, fewer calories. First time I tried these and really like them! Fantastic Slider Bun and excellent Ham. I've always loved the Arby's Ham sandwiches, just don't eat out often.

Then I baked some Ore Ida Crinkle Fries. These have a lot fewer calories, carbs, and fat than Arby's or any take-out Fries. I had a side of Hunt's Ketchup for dipping also. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

* Roast Ham
* Melted Cheese
* Mini Bun
​​Thinly sliced ham and melted cheese on a soft slider roll. So you can have a little ham on the side, or 10 of them on their own. Up to you.


Serving Weight (g) 91 Trans Fat (g) 0 Sugars (g) 2
Calories 210 Cholesterol (mg) 25 Proteins (g) 13
Calories from Fat 70 Sodium (mg) 780 Vitamin A (% DV) 2
Fat - Total (g) 8 Total Carbohydrates (g) 21 Vitamin C (% DV) 4
Saturated Fat (g) 3 Dietary Fiber (g) 1 Calcium (% DV) 15
Iron (% DV) 10