Monday, November 30, 2015

Asian Chicken Thighs w/ Asian BBQ Beans

Dinner Tonight: Asian Chicken Thighs w/ Asian BBQ Beans

Cloudy all day again, a passing shower and cool out. Spent most of the day on line trying to get a
computer virus program repaired. Spent 70 minutes on hold, and still never had the issue resolved! Try again tomorrow, too frustrated to deal with it anymore today. So besides that not else much going on today. For dinner tonight a new recipe. I prepared Asian Chicken Thighs w/ Asian BBQ Beans.

I had come across a can of Bush's Asian BBQ Beans at the store the other day, they are making these for a limited time so I had to give them a try! I then got on-line and found a Asian Chicken Thighs Recipe from Taste of Home and dinner was set. I use Taste of Home quite often when looking for recipes, love their site.

So to start with the Asian Chicken Thighs I'll need; 3 teaspoons Extra Virgin Olive Oil, 5 boneless
and skinless Chicken Thighs (about 1-3/4 pounds), 1/3 cup Water, 2 tablespoons packed Splenda Brown Sugar, 2 tablespoons Orange Juice, 2 tablespoons Reduced-Sodium Soy Sauce, 2 tablespoons Hunt's Ketchup, 1 tablespoon White Vinegar, 4 garlic Cloves (minced), 1 dash Crushed Red Pepper Flakes, 1/4 teaspoon Chinese Five-Spice Powder, 2 teaspoons Cornstarch, 2 tablespoons cold Water, and sliced Green Onions. I made changes from the original recipe; less Oil, used Splenda Brown Sugar, and less Red Pepper Flakes. I've left the original recipe and web link at the end of the post.

Then to prepare them; In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes
on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally. Then in a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with beans or rice. Last minute addition, also served it on a bed of Uncle Ben's White Rice. I was just going to have the Asian Beans but the parents wanted Rice also so I prepared a bag of Uncle Ben's White Ready Rice. Served the Chicken Thighs on a bed of Rice. Excellent Asian Chicken Thighs Recipe! The Sauce was perfect for Chicken. It made a nice thick and flavorful Sauce.

To prepare the Beans I just opened the can and emptied the Beans into a medium saucepan and heat to simmer. Heat and serve, that's one easy Bean Dish. First time I tried these and they were incredible! Red beans in an Asian-inspired BBQ sauce with a hint of ginger, a winner. Chicken and Beans on a Saturday! For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt.

Our latest flavor celebrates the unmistakable taste of Asian barbecue. Known as "umami" (or the fifth taste), it's a savory sensation we think you'll enjoy. This recipe blends carefully chosen spices,
including a hint of ginger, for a truly delicious dish. Enjoy Asian BBQ while you can; it's only in stores for a limited time.

Give your meals an international flair. BUSH'S® Asian BBQ Beans have a uniquely umami flavor, along with 6 g of fiber and protein in each ½-cup serving. Like all our beans, they're naturally gluten-free!

Serving Size: 1/2 cup (130g)
Calories 170
Calories from Fat 25 -%
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 450g 19%
Potassium 340mg 10%
Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 14g -%
Iron - 11%

Asian Chicken Thighs Recipe

5 teaspoons olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Sliced green onions
Hot cooked rice, optional

1 - In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
2 - In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice.
3 - Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary. Yield: 5 servings.

Nutritional Facts
1 chicken thigh (calculated without rice) equals 292 calories, 14 g fat (3 g saturated fat), 87 mg cholesterol, 396 mg sodium, 15 g carbohydrate, trace fiber, 25 g protein.

One of America's Favorites - Turducken

Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, stuffed into a
30 lb. roasted turducken
deboned turkey. Outside of the United States and Canada, it is known as a Three Bird Roast. Gooducken is a traditional English variant, replacing turkey with goose.

The word turducken is a portmanteau of turkey, duck, and chicken. The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another.

The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing.

A New Orleans surgeon, Dr. Gerald R. LaNasa, was locally known for his use of a scalpel in deboning his three birds of choice sometimes adding pork or veal roasts in the final hen's cavity thus
Sausage-stuffed turducken cut into quarters to show the internal layers
preserving the turducken tradition as a regional holiday favorite of the southern United States. Andouille sausage and Foie Gras were always key ingredients of the LaNasa creations. The results of Dr. LaNasa's work can be found in the modern day mass-produced turducken or turduckhen (another variation adding or substituting a cornish game hen). His turkey, duck, and chicken ballontine is now widely commercially available under multiple trademark names. Dr. LaNasa's innovation and success with ballontine, Three Bird Roast and turducken began mid century, expanding in the 1960s and seventies long before many of the popular commercial Cajun/Creole chefs of today took the stage. In 1986 Louisiana chef Paul Prudhomme trademarked the Turducken name.

In the United Kingdom, a turducken is a type of ballotine called a "three-bird roast" or a "royal roast". The Pure Meat Company offered a five-bird roast (a goose, a turkey, a chicken, a pheasant, and a pigeon, stuffed with sausage), described as a modern revival of the traditional Yorkshire Christmas pie, in 1989; and a three-bird roast (a duck stuffed with chicken stuffed with a pigeon, with sage and apple stuffing) in 1990. Multi-bird roasts are widely available.

"Meatless Monday" Recipe of the Week - Stuffed Green Bell Peppers

This week's "Meatless Monday" Recipe of the Week is Stuffed Green Bell Peppers. It's from the PBS/Recipes website which has a great selection of recipes from all cuisines.

Stuffed Green Bell Peppers

6 medium green bell peppers
1 jar (about 28 ounces) vegan marinara sauce
2 teaspoons extra-virgin olive oil (optional)
2 packages (16 ounces) Italian flavored crumbled or ground seitan (see note)
2 cups cooked and cooled long-grain brown rice (see note)
2 teaspoons all-purpose seasoning blend

1 - Preheat the oven to 400 degrees F. Slice about one inch off the top of each pepper. Seed the peppers.
2 - Spread 1 ½ cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.
3 - Put the seitan, brown rice and all-purpose seasoning in a large bowl and stir well until combined. Stir in 2⁄3 cup marinara sauce and mix to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it, if necessary. Spoon 2 heaping teaspoons of the marinara sauce over each pepper. Carefully position the peppers in the casserole so they will remain upright while baking.
4 - Cover and bake for 50 to 60 minutes, or until the sauce is bubbly and the peppers are tender but not mushy. Let cool for 7 to 10 minutes before serving.
5 - Serve the peppers with tricolore pasta on the side and topped with some of the sauce that has accumulated at the bottom of the casserole. Put the remaining sauce in a gravy boat or small bowl to pass around at the table.

You may use unflavored, ground seitan in place of the Italian flavored variety. If using unflavored seitan, add an additional heaping teaspoon of all-purpose seasoning or Italian seasoning blend to the filling mixture before stuffing the peppers.

You may pre-cook the rice up to 48 hours ahead of making this recipe. Store it tightly covered in the refrigerator until use.

Nutrition Info
Amount per serving, based on 6 servings: 307 Calories; 6g Fat; 0g Saturated fat; 24g Protein; 868mg Sodium; 40g Total Carbohydrate; 2g Sugars; 2g Fiber

Kitchen Hint of the Day!

A Cheesy Hint....

Once a package of Cheese is opened that you know won't be used right away, grate the cheese and put it in the freezer: it keeps longer and is ready to use for cooking when you need it.

Sunday, November 29, 2015

Baked Salmon w/ Cut Green Beans & Potatoes and Sliced Carrots

Dinner Tonight: Baked Salmon w/ Cut Green Beans & Potatoes and Sliced Carrots

A cool and cloudy morning and day around here again. Had rain showers on and off throughout the day. Had a Healthy Life Whole Grain English Muffin topped with some I Can't Believe It's Not Butter for Breakfast. After that I went to Kroger for a few items and then on to McDonald's to pick up Breakfast for Mom and Dad. All caught up on everything so I did some cleaning and updating on the computer. Then it was an afternoon of NFL Football. For dinner tonight it's a Baked Salmon w/ Cut Green Beans & Potatoes and Sliced Carrots.

So from the freezer I grabbed a Salmon Fillet last night and let it thaw overnight in the fridge. Rinsed it with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist.

For my side dishes it was all Del Monte. For one side I had a can of Del Monte Cut Green Beans & Potatoes. One of my favorite Del Monte Products, nice combo of the Cut Green Beans and New Potatoes. Then for another side it was a can of Del Monte Sliced Carrots. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.


Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other
Salmon steak and fillets
fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia

Nutrition Facts
Salmon, Atlantic, raw
Amount Per 0.5 fillet (198 g)
Calories 412
% Daily Value*
Total Fat 27 g 41%
Saturated fat 6 g 30%
Polyunsaturated fat 8 g
Monounsaturated fat 7 g
Cholesterol 109 mg 36%
Sodium 117 mg 4%
Potassium 719 mg 20%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Protein 40 g 80%
Vitamin A 1% Vitamin C 12%
Calcium 1% Iron 3%
Vitamin B-6 65% Vitamin B-12 106%
Magnesium 13%

The Sunday Pizza - Turkey Sausage Pizza on a Cauliflower Crust

This week's Sunday Pizza Recipe is Turkey Sausage Pizza on a Cauliflower Crust. This one uses one my favorites, JENNIE-O® Lean Sweet Italian Turkey Sausages. These are some of the finest Sweet Italian Turkey Sausages you can find, bar none! This pizza uses a home made Cauliflower Crust. Please them all with this healthy and delicious pizza recipe from Jennie - O Turkey.

Turkey Sausage Pizza on a Cauliflower Crust

cooking spray
½ head cauliflower
2 garlic cloves
¾ cup shredded low-fat mozzarella cheese
1 egg, beaten or ¼ cup egg substitute
1 teaspoon dried oregano
1 tablespoon olive oil
3 JENNIE-O® Lean Sweet Italian Turkey Sausages
3 crimini or white button mushrooms, sliced
1 cup shredded kale
⅛ teaspoon kosher salt
pinch of freshly ground pepper
5 grape or cherry tomatoes, halved
1 medium heirloom tomato or beefsteak tomato, sliced
¼ cup shredded low-fat mozzarella cheese
4 basil leaves

Heat oven to 400°F. Lightly spray baking sheet with cooking spray.

Line pizza pan with parchment paper and lightly spray with cooking spray.

 Cut cauliflower into florets. Add cauliflower florets and 2 garlic cloves to food processor and pulse until the cauliflower turns into rice-sized pieces.

Spread cauliflower and garlic across baking sheet. Bake 15 minutes until cooked through; set aside to cool.

Make the cauliflower crust dough:
In bowl, combine cooked cauliflower, ¾ cup mozzarella cheese, egg, and oregano; mix well until a dough-like texture forms.

Form and bake crust:
Spread mixture onto the parchment paper-coated 10-inch pizza pan and create a circular crust.

Bake 20 to 25 minutes. Allow crust to cool 10 minutes before removing the parchment paper and placing the toppings on it.

While the crust is cooling, prepare the toppings.

Prepare your toppings:
Remove turkey sausages from their casings. In medium size pan on medium high heat, add 1 tablespoon olive oil. To heated oil, add turkey sausage. As it cooks, break apart with wooden spoon. Cook the turkey until done, approximately 5 to 6 minutes. Always cook turkey until well-done, 165°F as measured by a meat thermometer.

To turkey, add mushrooms, kale, salt and pepper. Cook 2 to 3 minutes or until mushrooms have
softened and the kale is wilted down.

Assemble your pizza:
Layer sausage mixture, tomatoes, ¼ cup cheese and basil over the slightly cooled pizza crust.

Bake your pizza:
Bake 5 to 6 minutes or until pizza is hot and bubbly.

* Always cook to an internal temperature of 165°F.

Tasty Diabetic Appetizer Recipes

From the Diabetic Living Online website it's Tasty Diabetic Appetizer Recipes. Mini Nacho Cups, Veggie Bruschetta, and Greek-Style Stuffed Mushrooms and they're all Diabetic Friendly! Check out the Diabetic Living Online website for a great selection of Diabetic Friendly Recipes.

Tasty Diabetic Appetizer Recipes
Having diabetes doesn't mean forgoing yummy appetizers and finger foods. Start planning a party with these bite-size recipes that won't derail your diabetes meal plan. We've reduced carbs, fat, and calories to give healthful spins to appetizers, starters, and hors d'oeuvres.

Mini Nacho Cups

Baked tortilla chips and reduced-fat cheddar cheese keep these Tex-Mex morsels diabetes friendly......

Veggie Bruschetta

This versatile veggie sauce makes an extraordinary appetizer when spooned on toasted French bread slices. Roasting the veggies (think plum tomatoes, sweet peppers, and onions) helps bring out their fantastic flavor. The recipe makes 36 servings, so these diabetes-friendly appetizers are great to make for a big party......

Greek-Style Stuffed Mushrooms

Perk up any appetizer buffet or antipasto tray with these tempting mushrooms brimming with broccoli, feta cheese, garlic, and oregano.......

* Click the link below to get all the Tasty Diabetic Appetizer Recipes

Kitchen Hint of the Day!

Bread or Rolls leftover from dinner or going stale........

A great way to use a stale loaf of bread or rolls is to make croutons!  Cut up into blocks, fry up for a minute or so with some butter and oil and sprinkle on seasoning of choice, Garlic Salt and Italian Herbs work well. Then toast in the oven! The leftovers can be frozen and used as needed.

Saturday, November 28, 2015

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

Dinner Tonight: Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

Rain, rain, and more rain today! Made some French Toast for breakfast this morning. First time in a while I've had any. Made it with using Egg Beater's for the Eggs and Aunt Millie's Whole Grain Bread and used maple Grove Sugarless Maple Syrup for the topping. After breakfast did some laundry for Mom and that was about it for me today. This afternoon it was the easy chair, remote, and watching The Ohio State Buckeyes Football. For dinner tonight it's Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers.

One of those days where nothing sounded good. Finally decided to go with a Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers. What better way to beat those rainy day blues!

As always I used my favorite, the Skyline 3 Way – Chili, Spaghetti. They sell it packaged for the
microwave, a bit smaller size than what you get at a Skyline but just right for those still watching calories and carbs. It comes with Spaghetti topped with Skyline Chili. I added a few dashes of Frank’s Red Hot Sauce to kick it up a bit and Sargento Reduced Fat Shredded Sharp Cheddar Cheese to make it a 3 Way. The Chili Spaghetti is 270 calories and 20 net carbs. I also had a side of Skyline Oyster Crackers. And if you’re having Oyster Crackers, then Frank’s Red Hot Sauce is a must! Just add a few drops on top of the Crackers, local way to have your Oyster Crackers. Also had an ice-cold Diet Dr. Pepper that I had sat in the freezer a few minutes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

SKYLINE CHILI & SPAGHETTI Microwavable Package It’s a great new way to enjoy your Cincinnati favorite, Skyline Chili!
* Microwavable in 90 seconds!
* No refrigeration required. Store it on your shelf or in your desk!
* Totally portable, Just heat and eat!

Saturday's Chili - Chili Mac with Turkey

For this week's Saturday's Chili it's Chili Mac with Turkey. Using a JENNIE-O® Lean Ground Turkey Roll, Whole Grain Macaroni, Pinto Beans, Tomatoes, and more. It's from the Jennie - O website where you can find a varied selection of healthy and delicious recipes along with all the great tips. Make the Switch!

Chili Mac with Turkey

5 ounces whole grain macaroni
1 (16-ounce) package JENNIE-O® Lean Ground Turkey Roll
5 tablespoons pinto beans, drained and rinsed
1 (12-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 tablespoon taco seasoning
2½ ounces shredded Cheddar cheese

1 -Heat oven to 350°F.

2 - Cook macaroni until al dente. Rinse and drain.

3 - Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add macaroni, pinto beans, tomatoes, tomato paste and seasoning. Stir to combine. Add mixture to 9 x 9-inch baking dish and sprinkle with cheese.

4 - Bake 30 minutes or until cheese is melted and mixture is hot.
* Always cook to an internal temperature of 165°F.

Our Best Turkey Recipes

Here's some last minute recipes and ideas for Thanksgiving and the upcoming Christmas Season. It's Our Best Turkey Recipes from the Diabetic Living Online website! Everything from the main dinner to the leftovers you'll find it here. You can check the Diabetic Living Online website for all your Diabetic Friendly recipes, Happy Thanksgiving All!

Our Best Turkey Recipes
Our tasty and tender turkey recipes are perfect for everything from Thanksgiving dinners to quick suppers. No one will know these delicious main dishes are made to fit into a diabetic diet. We've even included our favorite recipes for turkey leftovers -- now that's something to be thankful for!

Herb-Roasted Turkey and Vegetables

This herb-infused roast and vegetable combo will please even the pickiest eaters at the dinner table. Bonus: This tasty turkey entree packs a protein punch -- 30 grams per serving!....

Turkey-Vegetable Bake

Have some extra turkey? This creamy main dish gives leftovers a good name. Rice and vegetables win an encore for the last of the holiday turkey......

Maple-Glazed Turkey

Take your choice of a boneless turkey roast, a whole turkey, or a bone-in turkey breast for this must-have recipe......

* Click the link below to get all the, Our Best Turkey Recipes

Kitchen Hint of the Day!

Thank you to Kimmy for passing this Hint along......

Instead of throwing out the last of the contents from jars and shakers of dried herbs, put what’s left into a separate one and add more of your leftover herbs each time you have some. You will end up with an interesting jar of mixed herbs for your dishes. Careful what you throw together if you have spices though, do a separate jar for those!

Friday, November 27, 2015

Sweet Italian Turkey Sausage w/ Baked Crinkle Fries

Dinner Tonight: Sweet Italian Turkey Sausage w/ Baked Crinkle Fries

Cloudy and a little cooler today but not too bad. Had a light breakfast, Healthy Life Whole Grain
English Muffin topped with Smucker's Sugarless Blackberry Jam. Gave Mom a hand in doing some laundry. Then I went outside to get some clean up work done. Did some trimming of a huge vine we have and got the leaf blower out and cleaned around our deck, driveway, and ramp. Love getting out like that and doing what I can. Being outside sure beats being in a store on "Black Friday".  Seen on the news today people lined up and fighting for sale items, not  for me. For dinner tonight I prepared a Jennie – O Sweet Italian Turkey Sausage w/ Baked Crinkle Fries.

We have plenty of leftovers from last night's feast but I just wasn't in the mood for leftovers. So as
fate would have it I opened the freezer door up to look for something to prepare and out fell a package of 2 Jennie O Sweet Italian Turkey Sausages. I set the bag in the fridge overnight to thaw. I love the Jennie O Lean Sweet Italian Turkey Sausages. I pan fried them, using Pam Spray and no oil, a total of about 17 minutes. They fry up excellent, and as all Jennie – O Products always have that fresh taste to them. The Sausages have 160 calories and 0 carbs per Sausage. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with French’s Spicy Brown Mustard. I prepared both sausages that was in the package and I'll have the other one for lunch tomorrow.

For a side I baked some Ore Ida Crinkle Fries, served with a side of Hunt’s Ketchup. Also had a Diet Peach Snapple to drink. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

Jennie O Sweet Italian Turkey Sausage

* Lean Sweet Italian Turkey Sausage
* Lovers of sweet Italian sausage have found a perfect option

Product Features:
* Gluten Free
* 65% less fat than regular pork sausage

Cooking Instructions:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place dinner sausages on grill rack 4 inches from heat source.
* Grill approximately 16 to 18 minutes, turning occasionally.
* Always cook to well done, 165 °F. as measured by a meat thermometer.

* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place dinner sausage in hot skillet.
* Cook covered, turning occasionally, 17 – 19 minutes.
* Always cook to well-done, 165º F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
* Learn how to safely handle turkey

Nutrition Facts
Jennie O – Sweet Italian Turkey Sausage Lean
Servings: 1
Calories 160 Sodium 670 mg
Total Fat 10 g Potassium 0 mg
Saturated 3 g Total Carbs 0 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 17 g
Cholesterol 60 mg

Jennie - O Turkey Recipe of the Week - Turkey & Mashed Potatoes

This week's Jennie - O Turkey Recipe of the Week is Turkey & Mashed Potatoes. You'll be using JENNIE-O® Bone-in Turkey Pot Roast, Carrot's, Spices and more to make this delicious and healthy dish. As always you can find this recipe along with a fantastic selection of the other healthy and delicious recipes on the Jennie - O website!

Turkey & Mashed Potatoes

⅔ cup chopped onion
⅔ cup shredded carrots
2 teaspoons vegetable oil
2 teaspoons curry powder
¾ teaspoon ground cumin
¼ cup low-sodium chicken broth
3 cups shredded JENNIE-O® Bone-in Turkey Pot Roast
3 cups mashed potatoes, prepared
1 - Heat oven to 350°F. In skillet, sauté onions and carrots in oil until soft. Add curry and cumin powder. Add broth and turkey and stir to combine.

2 - Spread mixture evenly in 9x13-inch baking dish. Divide potatoes evenly on top of turkey and vegetable mixture. Bake 30 minutes or until hot.

Nutritional Information
Calories 290 Fat 13g
Protein 18g Cholesterol 70mg
Carbohydrates 23g Sodium 950mg
Fiber 3g Saturated Fat 3.5g
Sugars 4g

Low-Calorie, One-Skillet Dinner Recipes

Off the EatingWell website it's Low-Calorie, One-Skillet Dinner Recipes. One skillet dinners which mean one easy clean up after having one of these delicious and healthy recipe dishes. You can find Chicken, Salmon, and Coq au Vin plus all the others. It's off the EatingWell website.

Low-Calorie, One-Skillet Dinner Recipes

Slim down with these satisfying, low-calorie skillet dinner recipes!
Making a satisfying, low-calorie dinner is easy with our one-skillet dinner recipes that will help you lose weight. These easy dinner recipes that can be made in one skillet require little cleanup, so they’re perfect for easy weeknight meals. Try our Garlic Chicken for a low-calorie chicken dinner or Seared Salmon with Green Peppercorn Sauce for a quick and low-calorie one-skillet dinner recipe.

Garlic Chicken
Whole garlic cloves are mild when simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe. Serve with smashed potatoes with buttermilk and sautéed green beans......

Seared Salmon with Green Peppercorn Sauce
A simple sauce of piquant green peppercorns, lemon juice and butter top this seared salmon recipe. Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. Serve with smashed red potatoes and sautéed kale.....

Quick Coq au Vin
Here’s a quick version of Coq au Vin, a red wine-braised chicken-and-vegetable stew that usually takes the better part of an afternoon to make. Serve with herbed mashed potatoes and green beans.......

* Click the link below to get all the Low-Calorie, One-Skillet Dinner Recipes

Kitchen Hint of the Day!

I came across this Salmon fact, it's one I've always wondered.....

If you've ever cooked salmon, then you're familiar with the unappetizing soft white stuff that appears in the surface of the fish. It's albumin, a protein pushed out of the muscle fibers as the fish cooks, and overcooked fish has a lot more of it. So, the best way to avoid it is by cooking your salmon just right.

* Thank you to the kitchen website for this....

Thursday, November 26, 2015

Thanksgiving Dinner!

Dinner Tonight: Thanksgiving Day Dinner!

First a Happy Thanksgiving to everyone! It's been a mostly cloudy day around here, high in the 60's. The finger I had surgery on is looking good, go next week to have the stitches removed. Not a lot going on today. It was just me, Mom, and Dad for Thanksgiving Dinner with others stopping by later in the day and evening. Spent the day as Mom's souse chef, she wanted to make dinner. For dinner tonight it's Thanksgiving Dinner!

We got the Jennie - O OVEN READY™ Whole Turkey out of the freezer and into the oven today! Jennie - O sent me this 13 lb. Bird about a month ago and we've been waiting to break it out! Jennie sends me one every year for being a member of their Switch Club, so a big thank you again to Jennie - O Turkey!

It couldn't be any easier to prepare the Turkey. It goes straight from the freezer into the oven. It
comes in a Oven Ready Bag. Preheat the oven on 375°F.  Just remove it from the outer package , but leaving it in the cooking bag. Make a few of slits in the bag, place in the roasting pan, and your set. Then roast the Turkey until a meat thermometer reaches 165°F. in the breast and 180°F. in the thigh, about 4 hours. Let it rest out of the oven for 15 minutes and then let the feast begin! The Turkey, as always, came out mouth-watering delicious! Fantastic flavor, fresh tasting, and it browns up perfectly in the heating bag. So thank you again to Jennie - O for our free Turkey! Below is the rest of our Thanksgiving Menu, my Mom went over board again but she loves making Thanksgiving dinner. I kept an eye on the Bird and helped and Mom out.  Enjoy everyone!

 Jennie - O OVEN READY™ Whole Turkey, canned Green Beans, Baked Beans, Sweet Potato
Casserole, Cream Style Corn, Bob Evan's Mashed Potatoes, Pickled Beets, Deviled Eggs, Baked Rolls, Chocolate Pie, Pumpkin Pie, and Pecan Pie. All the pies were made with Splenda. Happy Thanksgiving All!

Jennie – O OVEN READY™ Whole Turkey
Whether it’s a holiday or everyday meal, JENNIE-O® OVEN READY™ Whole Turkey is the perfect solution for you. OVEN READY™ goes straight from your freezer to your oven, no thawing needed.

To learn more on cooking an OVEN READY™ Whole Turkey, make sure to watch our simple How-To Video and locate an OVEN READY™ Turkey in the freezer section of your grocery store.

Product Features:
* Gluten Free
* Preseasoned
* Comes sealed in our Fool-Proof® cooking bag
* With Gravy Packet

Cooking Instructions:
* Preheat oven to 375°F.
* Remove frozen turkey from outer package.
* Do not remove turkey from cooking bag.
* Place in a roasting pan with at least 2-inch high sides.
* Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
* Cut six 1/2-inch slits in top of cooking bag.
* Pull bag up and away from turkey.
* Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
* Roast turkey until a meat thermometer reaches 165°F. in the breast and 180°F. in the thigh.
Note – Meat temperature increases rapidly during last hour of cooking.
* Let turkey rest 15 minutes, cut open top of oven bag.
* Be cautious of hot steam and juices.
* Prepare gravy as directed on pouch.

11-13 lbs 4 hours.

Nutritional Information
Serving Size 112 g Total Carbohydrates 1 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 50 Sugars 0 g
Total Fat 6.0 g Protein 20 g
Saturated Fat 2.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 4%
Sodium 460 mg Calcium 2%

Solution Ingredients: Water, Seasoning (Maltodextrin, Dehydrated Turkey Broth, Onion Powder, Salt, Yeast Extract, Carrot Powder, Dextrose, Natural Flavors, Garic Powder, Annatto (color)), Sodium Phosphate, Salt, Sugar. Rubbed with: Salt, Maltodextrin, Sugar, Dextrose, Onion Powder, Spices, Carrot Powder, Garlic Powder, Paprika (Color), Extractive of Turmeric (Color). Gravy Ingredients: Water, Gravy Seasoning (Detrose, Modified Food Starch, Rice Flour, Maltodextrin, Hydrolyzed Corn Protein, Rendered Chicken Fat, Salt, Onion Powder, Yeast Extract, Dehydrated Turkey Broth, Dehydrated Cooked Turkey, Xanthan Gum, Natural Flavors (Contains Torula Yeast), Spice, Disodium Inosinate, Disodium Guanylate).

Pepper of the Week - Allspice

Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, Turkish Yenibahar, English
Whole allspice berries
pepper or newspice, is the dried unripe fruit (berries, used as a spice) of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name 'allspice' was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.

Several unrelated fragrant shrubs are called "Carolina allspice" (Calycanthus floridus), "Japanese allspice" (Chimonanthus praecox), or "wild allspice" (Lindera benzoin). Allspice is also sometimes used to refer to the herb costmary (Tanacetum balsamita).

Allspice is the dried fruit of the P. dioica plant. The fruits are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large brown smooth peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.

Fresh leaves are used where available. They are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavor when dried and stored, so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in essential oil form.

Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavor a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In the U.S., it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, as in Germany, it is used in large amounts by commercial sausage makers. It is a main flavor used in barbecue sauces. In the West Indies, an allspice liqueur called "pimento dram" is produced.

Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent.

The allspice tree, classified as an evergreen shrub, can reach 10–18 m (33–59 ft) in height. Allspice
Allspice blooming twig, flower & fruit detail
can be a small, scrubby tree, quite similar to the bay laurel in size and form. It can also be a tall, canopy tree, sometimes grown to provide shade for coffee trees planted underneath it. It can be grown outdoors in the tropics and subtropics with normal garden soil and watering. Smaller plants can be killed by frost, although larger plants are more tolerant. It adapts well to container culture and can be kept as a houseplant or in a greenhouse.

To protect the pimenta trade, the plant was guarded against export from Jamaica. Many attempts at growing the pimenta from seeds were reported, but all failed. At one time, the plant was thought to grow nowhere except in Jamaica, where the plant was readily spread by birds. Experiments were then performed using the constituents of bird droppings; however, these were also totally unsuccessful. Eventually, passage through the avian gut, whether due to the acidity or the elevated temperature, was found to be essential for germinating the seeds. Today, pimenta is spread by birds in Tonga and Hawaii, where it has become naturalized on Kauaʻi and Maui.

Allspice (P. dioica) was encountered by Christopher Columbus on the island of Jamaica during his second voyage to the New World, and named by Dr. Diego Álvarez Chanca. It was introduced into European and Mediterranean cuisines in the 16th century. It continued to be grown primarily in Jamaica, though a few other Central American countries produced allspice in comparatively small quantities.

Quick Skillet Recipes for Dinner

From the EatingWell website it's Quick Skillet Recipes for Dinner. Delicious one-skillet dinner recipes that can be made in 30 minutes or less. You'll find Pork, Seafood, and Vegetarian recipes all here. Along with these delicious and healthy recipes you can a great selection of all on the EatingWell website, so enjoy!

Quick Skillet Recipes for Dinner

In less than 30 minutes, make a delicious one-skillet dinner recipe.
Get out your skillet and start making a quick and easy homemade meal! Our quick one-skillet dinner recipes can help you have a delicious, healthy dinner on the table in less than 30 minutes, and you won’t have to spend much time cleaning up either. Whether you’re in the mood for pork chop recipes, fish or seafood recipes or vegetarian recipes, these quick skillet recipes for dinner will have you covered for a crowd-pleasing meal.

Pork Chops with Creamy Mushroom Sauce
These seared pork chops are topped with a rich and creamy mushroom sauce that gets flavored with fresh herbs......

Seared Salmon with Green Peppercorn Sauce
A simple sauce of piquant green peppercorns, lemon juice and butter top this seared salmon recipe. Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. Serve with smashed red potatoes and sautéed kale......

Tilapia with Tomato-Olive Sauce
Top tilapia fillets with a savory tomato-olive sauce that comes together in just 5 minutes. Look for tapenade near jarred olives in the supermarket. Serve with sautéed broccolini and farro tossed with toasted almonds......

* Click the link below to get all the Quick Skillet Recipes for Dinner

Kitchen Hint of the Day!

Have your Fridge ready for Thanksgiving.....

Make space for Thanksgiving by cleaning out outdated leftovers and expired condiments in your fridge.

Wednesday, November 25, 2015

“Kitchen is Closed”, Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips

Dinner Tonight: “Kitchen is Closed”, Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips (Will Reopen Thanksgiving)

Woke up early and had an early breakfast. Went on to Kroger for a few items for Mom and myself,
went early to avoid the crowd! My finger was just a little stiff and sore from yesterday's surgery but not bad at all. Later in the day dropped off some small Holiday Quick Breads to the neighbors, a little Thanksgiving Treat. Cleaned the house today as Mom was in the kitchen baking and prepping for Thanksgiving. “The Kitchen is Closed!” So it was Izzy’s tonight, Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips and an Ice Cold Diet Dr. Pepper.

It doesn't happen often but the Kitchen is Closed today, but it will reopen for Thanksgiving! Just love Izzy's, I would put Izzy’s Corned Beef up against any other. Plus with their “Lean’ version of the Corned Beef it makes it healthier also. The sandwich contains 170 calories and 16 carbs per serving (1/2 Sandwich) and 340 calories and 32 carbs for a Full Sandwich. I had the Full, as usual, along with a serving of Ruffle’s Reduced Fat Potato Chips and their 80 calories and 17 carbs per serving. Then to go along with it all I had an ice-cold Diet Dr. Pepper, 0 calories and 0 carbs. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.


Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta salad
Calories/ Carbs
170/16 (1/2 Sandwich) 340/32 (Full Sandwich)

Ruffles Reduced Fat Ridged Potato Chips

Ruffles Reduced Fat Potato Chips, 8.0 oz. offer the same delicious flavor and crispiness with 25
percent less fat than regular Ruffles Potato Chips. These delicious chips possess the classic ridges you appreciate when diving into a bowl of Ruffles Creamy Buffalo Ranch Dip. The 8.0-ounce bag is perfect for sharing with your family or for social gatherings. Enjoy these tasty potato chips, which have 25 percent less fat than regular Ruffles Potato Chips. While regular Ruffles Potato Chips have 10.0g of fat per 1.0 oz. serving, Ruffles Reduced Fat Ridged Potato Chips have 7.0g of fat per 1.0 oz. serving.

Ruffles Reduced Fat Potato Chips, 8.0 oz. provides the perfect rigidity for a full scoop of your favorite dip without breaking..These chips are the snackers' dream and a hosts' ideal option. Ruffles Reduced Fat Potato Chips, 8.0 oz. use the same quality potatoes and are packed with all the flavor of Original Ruffles.

Ruffles Reduced Fat Potato Chips
25 percent less fat than regular Ruffles Potato Chips (Regular Ruffles Potato Chips have 10.0g of fat per 1.0 oz. serving; Ruffles Reduced Fat Ridged Potato Chips have 7.0g of fat per 1.0 oz. serving)
* Ridges made for holding dip
* Great for snacks and parties
* Full of classic potato chip flavor

Ingredients: Potatoes, Vegetable Oil (Sunflower, Corn, And/Or Canola Oil), And Salt.

Wild Idea Buffalo Recipe of the Week - Wild Idea Stuffed Bison Roast with Red Wine Gravy

This week's Wild Idea Buffalo recipe of the Week is Wild Idea Stuffed Bison Roast with Red Wine Gravy. You'll be using the Wild Idea 3 lb. Sirloin Tip Roast along with an incredible homemade stuffing. You can find this recipe and purchase any of the healthy and delicious Wild Idea Buffalo cuts of meat.

 Wild Idea Stuffed Bison Roast with Red Wine Gravy

I tested this recipe out on visiting guests, and it was a big success! Preping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy!

Ingredients for Roast & Gravy:
1 - 3 lb. Wild Idea 3 lb. Sirloin Tip Roast
1 - tablespoon olive oil
½ - tablespoon black pepper
½ - tablespoon salt
1 - onion, coarse chopped and flash processed
½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.)
2 - sticks butter
¼ - cup flour
1 - quart buffalo, organic beef stock
2 - cups wine
1 - tablespoon fresh rosemary, minced
½ - tablespoon thyme
½ - tablespoon sage

Instructions: *Preheat oven to 185°
1)  Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat.  You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat.
2)  Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time.
3)  Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick.
4)  Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks.
5)  Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan.
6)  Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices.
7)  Pour onions with juices over roast, and press lightly in to meat.
8)  Place roast in pre-heated oven and roast for 5 hours.
9)  Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°.
10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown.
11)  Slowly whisk in stock and wine, stirring constantly.
12)  Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third.
13)  Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown.
14)  Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy.

Savory Buffalo Sausage Stuffing

2 - Tablespoons butter
2 - Tablespoons olive oil
1 - 1 lb. Chorizo Sausage or Italian Sausage
1 - onion, diced
3 - stalks celery, sliced
2 - teaspoons dried sage
2 - teaspoons dried thyme
1 - teaspoon ground fennel
1 - teaspoon salt
1 - Tablespoon pepper
1 - 14oz. bag herbed seasoned stuffing
2½ - cups organic chicken stock

1) In heavy skillet over medium high heat, heat butter and olive oil.
2) Crumble in Sausage, add; onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3) Add herbed stuffing and stir to incorporate.
4) Slowly add you stock. Mixture should be moist and hold together.
5) Transfer stuffing to a different pan to cool, and follow instructions above.

Clean-Eating Breakfasts

Clean-Eating Breakfasts from the EatingWell website. Start you morning off with low in calories and sodium Breakfast recipes. Homemade granolas, smoothies and oatmeals, are just some of the Breakfast recipes you'll find here. Check out the EatingWell website for a great selection of Clean Eating and delicious recipes and ideas.

Clean-Eating Breakfasts

These low-calorie breakfast recipes will help you eat clean.
Start your day off on the right foot with these breakfast recipes that follow the principles of clean eating. Clean-eating recipes help you cut out processed foods (no boxed mixes here!) and are low in calories and sodium. What you end up with is lots of whole grains, fruits and even veggies. Try these tasty clean breakfasts like our homemade granolas, smoothies and oatmeals.

Green Smoothie
Get your daily dose of dark leafy greens any time of day with this delicious green smoothie. Ground flaxseed adds omega-3s. Pour any extra into a freezer-pop mold and have it later as a frozen green smoothie pop.....

Almond-Honey Power Bar
Great for breakfast on the go! Golden roasted nuts, seeds and oats are enveloped by flavorful almond butter in these delectably chewy, no-fuss energy bars. Unrefined turbinado sugar adds a deep caramelly undertone. Feel free to use light brown sugar instead. Bars stored at room temperature will be softer than those that are refrigerated......

Spiced Breakfast Quinoa
Quinoa is often turned into a creamy hot breakfast cereal in Bolivia, where much of the world’s quinoa is grown. This healthy breakfast quinoa recipe is a hot cereal that is infused with an aromatic chai-inspired blend of spices—cinnamon, nutmeg and ginger....

* Click the link below to get all the Clean-Eating Breakfasts

Kitchen Hint of the Day!

Crock Pot Cooking Hint.....

If you are using less tender, and less expensive cuts of meat are better suited for slow cooking. When cooked on low for 6 to 8 hours makes the meat is much more tender compared to cooking on High for 3 to 4 hours.

Tuesday, November 24, 2015

Buffalo Cheese Burger w/ Baked Fries

Dinner Tonight: Buffalo Cheese Burger w/ Baked Fries

Cold morning out, in the 20's. Had to skip Breakfast this morning, had to fast for the finger surgery at 10:30. Had to check in at 9:30. The Prep took longer than the surgery! Everything went great, drained it and had 4 stitches. I'll miss the doctor, he's retiring in 2016. Just took the rest of the day easy keeping my hand elevated. For dinner tonight it’s my favorite Burger. I prepared a Buffalo Cheese Burger w/ Baked Fries.

Had my favorite Burger, the Wild Idea Buffalo 1/3 lb. Buffalo Burger. I had it in the freezer so I let it thaw overnight in the fridge. To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Extra Virgin Olive 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 Kraft Sharp Cheddar Cheese and served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun.

I also baked some Ore Ida Crinkle Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

Wild Idea Buffalo – Three 1/3-lb Premium Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third-pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with three 1/3 Lb patties. 95% Lean.

Ore Ida Golden Crinkles®

French fries with ridges.
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love?
These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

FAT 4 1/2g
SODIUM 290mg

Diabetic Dish of the Week - Apple and Squash Bake

This week's Diabetic Dish of the Week is Apple and Squash Bake. A perfect side for Thanksgiving Dinner, especially for those with Diabetes. It's off one of my favorite recipe sites, CooksRecipes. 

Apple and Squash Bake

This is a recipe that combines all the best flavors of fall. Great for a Thanksgiving dinner instead of candied yams.

Recipe Ingredients:

1/3 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon ground mace
2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch slices
2 large apples, cored and cut into 1/2-inch slices

Cooking Directions:

Preheat oven to 350°F (175°C).
In a medium bowl, stir together Splenda® Granulated Sweetener, molasses, butter, flour, salt, and mace.
Arrange squash in a lightly greased 13x9x2-inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Makes 8 (3/4 cup) servings.

Nutritional Information Per Serving (3/4 cup): Calories 120 | Calories from Fat 30 | Fat 3.5g (sat 2.0g) | Cholesterol 10mg | Sodium 340mg | Carbohydrates 24g | Fiber 4g | Sugars 9g | Protein 2g.

Stay-Skinny Breakfasts

Start your day off with healthy and lightened up Breakfast with these Stay-Skinny Breakfasts. It's from the EatingWell website which has an incredible selection of healthy and delicious recipes.

Stay-Skinny Breakfasts

Lighten up your morning meal with these yummy, low-calorie breakfast recipes.
Good news for people who eat breakfast—they tend to weigh less than people who don't. Plus, starting your day with a healthy meal helps you stay on track. These recipes all clock in at less than
350 calories and have healthy nutrients like protein, fiber and vitamins. Enjoy delicious green smoothies, pancakes, eggs and oatmeal.

Strawberry & Yogurt Parfait
This healthy yogurt parfait recipe combines fresh fruit, Greek yogurt and crunchy granola for an easy breakfast. Pack the parfait in a mason jar for a healthy breakfast on the go......

Mango-Coconut Green Smoothie
Mango, banana and kale are blended with coconut water and protein-rich cottage cheese in this delicious smoothie recipe. Flaxseed gives this smoothie a boost of healthy omega-3 fats......

Ham & Swiss Quiche
This healthy quiche recipe is perfect for entertaining—the quiche can be made ahead and is just as flavorful served warm or at room temperature. Filled with ham, red bell pepper, caramelized onions and Swiss cheese, this healthy quiche with a whole-grain crust is perfect for breakfast or brunch, or served with a light salad for lunch.......

* Click the link below to get all the Stay-Skinny Breakfasts

Kitchen Hint of the Day!

Using Crock Pot Liners make for a super easy clean up and it doesn’t effect the cooking of your crock pot. You can find these liners at most grocery stores. If you don’t have any liners, cooking spray will also make clean up easier.

* I always use the Crock Pot Liners.

Monday, November 23, 2015

Seasoned Haddock w/ Golden Hominy and Cut Green Beans and Potatoes

Dinner Tonight: Seasoned Haddock w/ Golden Hominy and Cut Green Beans and Potatoes

Another cold morning out there again, in the mid 20's but little to no breeze. After breakfast I headed
out to Meijer for a few items and then on to Kroger to finish up. Picked up a few Gift Cards and Christmas Cards for the upcoming Christmas. All the stores have their Christmas items out all ready, and Kroger had Christmas Trees out already, way to early for me! Back home did some laundry and light cleaning around the house. I have to at the Hospital by 9:30  in the morning for the minor finger surgery tomorrow. For dinner it was Haddock and Leftovers, I prepared Seasoned Haddock w/ Golden Hominy and Cut Green Beans and Potatoes.

I had a few bags of the Haddock in the freezer so I grabbed 1 bag and let it thaw in the fridge overnight. I had already cleaned and cut the fillet into smaller pieces. To prepare them I seasoned
them 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. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is.

The side dishes were easy to prepare, it's the leftover Golden Hominy and Cut Green Beans and
Potatoes from last night's dinner. Put both in bowls and reheated them in the microwave. Both came out as good as they were last night! Golden Hominy has quickly become one of my favorite sides. Just love the taste of it. I also had a slice of Aunt Millie's Whole Grain Bread topped with I Can't Believe It's Not Butter. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar, another favorite!